Gluten-Free Sweet Potato Energy Bars

These gluten-free energy bars are also refined sugar-free! And guess what the star ingredients is???

…. Sweet Potato!

 

The recipe is as simple as mix, spread and freeze. You can make them in a matter of minutes and they will last you for days!

I created this recipe because I was tired of looking for energy bars that were actually made with good ingredients and didn’t have crazy amount of sugar. In my experience, I either find options that are made with healthy ingredients but the sugar content is ridiculous or I find energy bars that claim to be healthy but are made with ingredients I can’t even pronounce.

So this gluten-free energy bars are the my solution to not finding store-bought options low in sugar and made with real ingredients.

The most important ingredient is cooked and peeled sweet potatoes. Smash them with a fork or potato smasher and let them cool down.

Almond butter helps bind all the ingredients, feel free to replace with any other nut or seed butter of your choice. I try to add collagen to everything I eat to maintain healthy skin, hair, nails and gut. This collagen powder is completely flavorless.

Add healthy fat to make this gluten-free bar energy bars superb!

Mix all the ingredients using a spatula or hand mixer

Spread mixture on a baking sheet covered with parchment paper and freeze.

** Here’s another delightful gluten-free recipe using sweet potatoes as the main ingredients –> Gluten and Grain Free Donuts

Gluten-Free Sweet Potato Energy Bars

Ingredients:

• 1 cup sweet potato, cooked
• 3 tbsp almond butter
• 1 scoop of collagen powder (optional)
• 1/3 cup melted coconut oil
• 1 1/2 tbsp cocoa powder
• 4 tbsp maple syrup
• pinch of sea salt
• 1/2 cup pecan pieces

How:

1. Cook sweet potatoes until fork-tender and let cool down.
2. Peel and mash sweet potato in a large bowl using a fork or potato masher.
3. Mix in almond butter and collagen powder. (I use Vital Proteins.)
4. In a small bowl mix melted coconut oil with cocoa powder and maple syrup.
5. Pour cocoa mixture in the bowl with sweet potatoes, add a pinch of sea salt. Mix until all ingredients are well blended.
6. Add pecans and mix one more time.
7. Cover a cookie tray with a sheet of parchment paper.
8. Using a spatula, spread the sweet potato mixture. Make it as thick or thin as you like. I make my bars 1/4 inch thick.
9. Freeze for 15 minutes and cut using a knife or pizza cutter.
10. Store them in ziplock bags, unless you end up eating them all at once! 🙂