Chocolate Bottomed Sweet Potato Squares

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These sweet potato squares are out of this world delicious! The combination of organic sweet potatoes, a touch of coconut butter, medjool dates and sprinkles of cinnamon and nutmeg are a flawless combination. The bottom layer is smooth, a bit nutty and dark chocolaty, it melts so pleasurably in your mouth. It’s a perfect dessert to prepare for Valentine’s Day, Thanksgiving, Christmas, your unbirthday or hey, because life truly is a gift and worth celebrating with scrumptious sweet potato squares, any day at all. Although, your unbirthday is every day of the year except your birthday, so I suppose I am being redundant.

These squares are so amazingly tasty that I have to watch how many of them I eat at once. The trick is to slice them into individual servings and freeze them so you can take one serving out of the freezer when you want to enjoy a bar at positively any hour of the day. I like eating one for breakfast with herbal tea or occasionally coffee and then I have energy for hours upon hours. As usual, you will not be able to taste the black beans in there.


I would like to include this quote along with this recipe because it makes me feels almost as good as eating a sweet potato square.

“People tend to be generous when sharing their nonsense, fear, and ignorance. And while they seem quite eager to feed you their negativity, please remember that sometimes the diet we need to be on is a spiritual and emotional one. Be cautious with what you feed your mind and soul. Fuel yourself with positivity and let that fuel propel you into positive action.” ~Steve Maraboli

Don’t you love people who are positive but have every reason not to be? Our attitudes and moods are contagious. This is why we should take every opportunity we have to surround ourselves with positive, genuinely good people. If your “friends” bring you down, or even worse, you feel alone when you are with them, it’s time to change your friends. I have always sought positivity as a quality in my friends as we assist each other in bringing out the best versions of ourselves. If you haven’t found friends who support and motivate you to be your best self, no worries, keep searching. When you surround yourself with like-minded, compassionate and motivated people who contribute to fostering the best in you and you in them, there is nothing better. Okay, maybe sharing these bars with those friends. Then there is nothing better.


Prep time: 1 hour to bake sweet potato, 15 minutes for the rest Cook time: 35 minutes

Makes about 12 squares

Chocolate bottom layer ingredients:

1 ½ cups oat flour
16 medjool dates, pitted
¾ cup cocoa powder
¾ cup vegan dark chocolate chips, melted
1 cup black beans! (I used Eden’s BPA free canned)
3 tablespoons coconut butter
½ date sugar or coconut sugar
½ cup almond flour

Filling ingredients:

4 medium-sized sweet potatoes (about 1 ½ cups), baked and peeled
⅓ cup coconut butter
8 medjool dates, pitted or 1-2 teaspoons Stevia powder (can adjust for desired sweetness level)
1 teaspoon cinnamon
½ teaspoon nutmeg

Top with coconut whipped cream, cacao nibs and/or any other toppings!


Preheat oven to 350 degrees F. To prepare chocolate bottom layer, melt dark chocolate chips by heating in the microwave for 30 seconds, stir, and then heating for another 30 seconds. Add the melted chips to a food processor along with all of the other chocolate layer ingredients except for the date sugar and almond flour. You will add those to the mixture after the other ingredients are finished processing.

Once you have a nice, evenly combined chocolaty mixture, pour the mixture into a large mixing bowl and add the date sugar and almond flour. Using a large mixing spoon, mix the date sugar and almond flour with the chocolaty mixture. If you have to add a few tablespoons of water to moisten the mixture, by all means do so. I did this when I prepared this recipe. You may have to use your clean hands to mix in the date sugar and almond flour as the dough may be a bit tough. This is what you want! Form a chocolate dough ball and flatten it out evenly using your clean hands in a parchment lined 8 x 8 inch square pan. The parchment paper will help you lift the squares out of the pan when they are finished baking. Place the chocolate layer in the fridge for 10 minutes while you prepare the sweet potato layer.

To prepare the sweet potato layer, simply place the peeled and baked sweet potato into your cleaned food processor along with the rest of the sweet potato top layer ingredients and combine until thoroughly mixed. This should take a few minutes. If you need to stop the food processor and scrape the sides with a spoon, by all means do so. Once this layer is completely combined, take the pan out of the fridge and pour the sweet potato layer on top. Spread it out evenly. Bake in the oven for 30 minutes and place on a cooling rack for at least 20 minutes before you cut pieces into squares. I recommend placing cooled squares in the freezer for 20-30 minutes before slicing so that the squares can firm up, which makes slicing neater.

Decorate with dark chocolate drizzle, shredded coconut or any other toppings you would like! These squares will stay fresh in the fridge for at least 5 days and in the freezer for at least 3 weeks. Enjoy!

P.S. Did you catch this article on NPR?! Organic really is more nutritious!

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