Sweet Potato ‘Chocolate’ Chunk Bars

These Sweet Potato ‘Chocolate’ Chunk Bars are soft, chewy and so delicious. Made with decadent homemade carob chunks, they’re AIP and paleo and the perfect Fall dessert.

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I didn’t know what to call this recipe so I settled on “bars” because they have some of the qualities of a cookie but are more cake-like than crispy. Call them what you want, but they’re a totally yummy and a delicious Fall treat. Made with pureed sweet potato, coconut and cassava flour and carob chunks, this treat hits all the right notes.

If you’re following the AIP and have reintroduced chocolate, feel free to sub raw cacao for toasted carob powder in this recipe. Alternatively, leave the carob chunks out altogether for treat that’s a bit less work and just as delicious.

Here are the main ingredients in these Sweet Potato ‘Chocolate’ Chunk Bars:

• Sweet potato puree
• coconut and cassava flour – I wouldn’t recommend any substitutions for this flour combination.
• coconut sugar
• coconut oil
• gelatin
• carob powder, coconut butter, coconut oil and maple syrup – for the carob chunks

Sweet Potato ‘Chocolate’ Chunk Bars FAQs

Can I make these coconut free?

Unfortunately, coconut products are pretty central in this recipe, both in the base and the carob chunks. I wouldn’t recommend subbing these out.

Can I use pumpkin puree instead of sweet potato puree?

I haven’t tried myself but this substitution should work. You could also try roasted butternut squash puree.

Do I have to bake these in a round pan?

I’ve tested these in both a 7-inch round cake pan and an 8×8 square baking pan. The batter has to be spread quite thin to fill the 8×8 pan so the bar is much flatter but the baking time is the same. If you try the latter, cut the bars into squares/rectangles.

Can these be made vegan?

I’ve found that the gelatin is pretty key in this recipe and applesauce doesn’t work quite the same. If you’ve reintroduced seeds you could try a flax egg, though I haven’t tried personally.

Looking for more AIP/paleo cookie recipes? Try:

AIP Gingersnaps

“Oatmeal” and Raisin Cookies

If you try these AIP Sweet Potato ‘Chocolate’ Chunk Bars, I would love it if you would give the recipe a star rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram. Tag @healmedelicious and use the hashtag #healmedelicious.

Sweet Potato ‘Chocolate’ Chunk Bars (AIP, paleo)

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• Author: Nicole @healmedelicious
• Total Time: 50 minutes
• Yield: 1 pan 1x

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Description

These Sweet Potato ‘Chocolate’ Chunk Bars are soft, chewy and so delicious. Made with decadent homemade carob chunks, they’re AIP and paleo and the perfect Fall dessert.

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Ingredients

Scale 1x2x3x

Bars

• 1/4 cup + 1 TBSP coconut oil, melted
• 1/2 cup sweet potato puree 
• 2 TBSP coconut butter, softened 
• 1 tsp pure vanilla extract
• 1/4 cup coconut sugar
• 1/2 cup cassava flour
• 1/4 cup coconut flour
• 1 tsp cinnamon 
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 1/2 cup carob chunks (see below)
• 1 gelatin egg (see below)

Carob Chunks

• 1/4 cup coconut oil 
• 1 TBSP coconut butter
• 1/4 cup carob powder 
• 2 tsp maple syrup 
• pinch sea salt 

Gelatin egg

• 1 TBSP apple cider vinegar
• 1 TBSP gelatin
• 2 TBSP boiled water

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Instructions

Carob Chunks

1. In a small saucepan on medium heat, add coconut oil and coconut butter and stir to combine until fully melted. Add carob powder and stir until fully dissolved. Next, add maple syrup and a pinch of sea salt and stir to combine.
2. Remove from heat and pour onto a parchment lined baking sheet.
3. Using a spatula, spread out to about 1/4 inch thick and place in freezer for at least 45 minutes or until bar is completely frozen.
4. Using a knife, roughly chop bar into carob chunks.

Bars

1. Preheat oven to 350F and line a pan of your choice with parchment paper. I recommend a 6 or 7-inch round pan. An 8×8 square baking dish can be used but will create a much flatter cookie bar. 
2. In a large bowl mix together melted coconut oil, sweet potato puree, softened coconut butter and vanilla extract.
3. In a medium sized bowl combine cassava flour, coconut flour, coconut sugar, cinnamon, baking soda, and sea salt. Mix in wet ingredients to dry ingredients. 
4. Make gelatin egg by combining apple cider vinegar, gelatin and just-boiled water and whisk until frothy and gelatin is fully combined. Fold gelatin egg into cookie batter.
5. Finally, fold in carob chunks. 
6. Spread batter into parchment lined baking pan of choice and bake 25 minutes.
7. Allow to cool before slicing. 

• Prep Time: 30 minutes
• Cook Time: 20 minutes