These sweet potato energy squares are a chewy delight loaded with nuts, coconut, dates, pumpkin seeds, flax and warm spices! Perfect for breakfast on the go or a snack.
- 1/2 cup mashed sweet potato from about 1 large cooked sweet potato
- 12 whole pitted dates
- 1 cup chopped walnuts
- 1 cup slivered almonds
- 1/4 cup pumpkin seeds
- 1/4 cup shredded coconut
- 1 teaspoon ground flax seed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
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To cook the sweet potato, just pierce it all over with a fork and put it on a microwave safe plate. Microwave it for 5 minutes or until tender. Let it cool enough to handle, then cut it in half and scoop the filling right out of the skin. Measure out the 1/2 cup from it and store any leftovers. Set up a food processor and combine the sweet potato with all of the remaining ingredients. Pulse it together until you have a mixture that is fine but still has some texture. Line an 8 x 8 pan with parchment to have a little hanging over the edge and press the mixture really firmly into it so that it sticks together well. Refrigerate the tray for at least 3 hours or up to overnight. When it is done chilling, lift the firmed up mixture out of the tray and cut it into 9 squares by making two equal cuts both horizontally and vertically. Serve immediately, or store in an airtight container for a few days! Enjoy!!