Vegan Purple Yam Bites

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So I brought these Vegan Purple Yam Bites to a party and they were a great hit! I brought them out of the freezer to soften a bit and before you know it, they disappeared! Despite my explanation of bringing vegan desserts to the party, everyone wanted a bite – even the non-plant eaters! There were a lot of people at the party so 16 bars were clearly not enough! Everyone was curious at how it tasted so we decided to slice each bar into 4 bite size pieces so we can all have a bite. The verdict? Ask anyone from the party and they’ll tell you how delicious it was! The best part is there was no sugar added and it is completely plant-based! How can something so healthy taste so delicious?!

I adopted this recipe from Well and Good and reduced the amount of dates, maple syrup, and coconut oil in my recipe in order to make it less sweet but still tasty. This recipe is not only perfect for parties, but it is also perfect to store them in the freezer in case a sudden sweet craving comes.

lisaeatsveganpurpleyambites2

Vegan Purple Yam Bites


🕝 Prep Time: 10 m 🕝 Freeze Time: 3 hrs Restaurant interface symbol of fork and knife couple free iconYield: 16 bars

Ingredients

Crust:

  • 1 1/2 cups raw cashews
  • 1 cup skinless almonds
  • 3 pitted dates
  • 2 tbsp coconut oil

Top Layer:

  • 2-3 purple yam, boiled, skinned, and mashed (2 1/2 cups mashed)
  • 3/4 cup unsweetened almond milk
  • 1 tsp maple syrup
  • 1 tbsp coconut oil
  • 1 tbsp freshly squeezed lime juice
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • a pinch of salt

Instructions

  1. Soak cashews and almonds in warm water for an hour. Drain off the water and pour soaked nuts into a food processor. Add the pitted dates and coconut oil and process until a sticky buttery texture forms.
  2. Grease a 9×9 inch baking pan and scrape all the buttery crust mixture into the pan. Use a rubber spatula to press the mixture firmly and evenly into the pan. Freeze the crust for an hour to set.
  3. Boil and cook the purple yam for 10-15 minutes, until soft when poked with a fork. Remove from the water, let it cool and remove the skins.
  4. Place the purple yam, almond milk, maple syrup, coconut oil, lemon juice, vanilla, ginger, cinnamon, and salt into the food processor and process on high until the mixture is completely combined and smooth.
  5. Pour the mixture over the frozen crust and spread it evenly and firmly, then place back in the freezer for at least 2 hours.
  6. Allow purple yam bites to soften then slice into bars in even squares.
  7. Serve immediately and enjoy!

Notes

May freeze and store up to a month if you don’t plan to eat it all at once!

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