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Sweet Potato Chocolate Chip Bars

 August 5, 2018

SWEET POTATO CHOCOLATE CHIP BARS - INGREDIENTS2 cups gluten-free rolled oats1 cup almond butter or other nut butter1 cup sweet potato (this is approximately 1 large one)3/4 cup dried cranberries (optional)4 tb Wedderspoon Official honey (or maple syrup!)1/3 cup raw pumpkin seeds3 tb ground flaxseed meal2 tsp cinnamon3/4 cup dairy-free chocolate chips1/2 tsp sea salt


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Nicole Modic
SERVES 12 Bars
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  • 2 cups gluten-free rolled oats
  • 1 cup almond butter or other nut butter
  • 1 cup sweet potato (this is approximately 1 large one)
  • 3/4 cup dried cranberries (optional)
  • 4 tbsp Wedderspoon Official honey (or maple syrup!)
  • 1/3 cup raw pumpkin seeds
  • 3 tbsp ground flaxseed meal
  • 2 tsp cinnamon
  • 3/4 cup dairy-free chocolate chips
  • 1/2 tsp sea salt


  • Preheat oven to 400 and line an 8 x 8 baking pan with parchment paper (hint, rub some oil on inside the baking dish before laying down the parchment paper, so that it will stick!).
  • Prepare your sweet potato. You can roast it in the oven, OR, do it in the microwave! I always do it in the microwave to save time. 
  • In one medium bowl, add the rolled oats, pumpkin seeds, flax seed, cinnamon, and salt. Mix with a spoon and set aside.
  • In a blender, add the following ingredients: sweet potato, honey (or maple syrup), and almond butter. 
  • Blend until nice and smooth.
  • Next, pour the blender contents into the bowl with the dry ingredients and mix well.
  • Fold in the cranberries and about 1/2 of the chocolate chips (reserving some to sprinkle on top before baking!).
  • Scoop mixture into the baking pan, and using a spatula, flatten evenly.
  • Sprinkle remaining chocolate chips on top.
  • Bake for 12-13 minutes.
  • Once cooled, slice into 12 bars. 
  • These are best kept in the fridge in a glass container for up to one week.

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