Looking for the perfect treat to satisfy your sweet tooth? You need these mini candy bars in your life stat!
These dark chocolate coated candy bars come in two varieties! Sweet potato and coconut + sweet potato, coconut, and peanut butter. While it may seem odd to have veggies in your candy, sweet potatoes are the perfect smooth and creamy texture to make up the base of these bars. Plus, you don’t feel bad when you overindulge!
The best part? There is no sugar added! Just a little maple syrup for sweetness. Don’t worry — you won’t miss it.
Sweet Potato Coconut Mini Candy Bars
Enjoy these tasty candy bar bites guilt-free!
Servings 32 mini candy bars
- 1 large sweet potato or 2 small ones
- Sprinkle cinnamon
- 2 cups shredded coconut unsweetened
- 1/2 cup raw cashews
- 1/4 cup maple syrup
- 1 teaspoon pitaya powder optional for color
- 1/4-1/2 cup peanut butter or other nut butter
- 3 1/2 tablespoons coconut oil
- 2 1/2 cups dark chocolate chips 72% cacao
- Cook sweet potato (bake, boil, whatever you want) and let cool.
- Once cool, remove the skin and mash. Add a drizzle of maple syrup and a sprinkle of cinnamon if using and mix together.
- Spread the sweet potato mixture into a small pan or baking dish lined with aluminum foil (I used a dish sized roughly 10” x 8” — you could use a 9” x 9” baking dish or split between two loaf pans). Set in the freezer while you make the coconut filling.
- In a food processor, add 1 ½ cups shredded coconut and ½ cup cashews. Mix until the shreds and cashews are broken down into a somewhat smooth paste.
- Add maple syrup and 1 tablespoon of coconut oil to the food processor and mix again until well combined. You should have a sweetened coconut paste with a little texture.
- Remove half of the coconut/cashew mixture from the food processor and stir in the remaining ½ cup shredded coconut.
- In the food processor, mix the remaining half of the mixture with pitaya powder until well combined. If you aren’t using pitaya powder, skip this step.
- Spread the pink coconut mixture (or the mixture from the food processor if you didn’t use pitaya powder) on top of the sweet potato mash — covering half of the sweet potato dish.
- Spread peanut butter on the other half of the sweet potato dish covering in a thick layer.
- Spread the remaining coconut/cashew mixture on top of the whole sweet potato dish (this layer might be thin).
- Cover with foil and freeze 4+ hours or overnight.
- Remove from the freezer and pan/baking dish. Since you used aluminum foil you should be able to it lift out easily.
- Cut the frozen sheet into small bars — I did 4 rows of 8. Return the bars to the freezer while you prep the chocolate for dipping.
- In a double boiler or in the microwave, melt chocolate with 2 1/2 tablespoons of coconut oil. In either method, make sure you stir the mixture frequently.
- Once melted, dip each frozen bar into the chocolate, coating it completely. Place the chocolate covered bars on a baking tray lined with parchment paper.
- Return the bars to the freezer and let the chocolate set for 10+ minutes. Store in the freezer for up to a week!