It’s that time of the month! Secret Recipe Club time!!! Where the heck did the month of October go??
This month WeHeartVegan was assigned Allie’s Clean Plate Club. She has a great blog filled with a wide range of recipes from drinks (like homemade Bailey’s Irish Cream and tailgate margaritas) to breads to desserts to entrees and even to dog treats. It was hard to choose a recipe, as usual!!
Finally I came across some granola bars she made called Aspen Power Bars. I’ve always been meaning to make some granola bars, but I always put it off. Now’s the time!! Some changes were made to veganize this recipe and to follow Julie and my attempt at cutting/lowering our sugar intake! So here it goes…
Sweet Potato and Almond Butter Granola Bars
Yields 18 bars
Dry ingredients:
1 1/2 cups old-fashioned rolled oats
1/2 cup coconut flakes
1/2 tsp. pink Himalayan sea salt
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 tsp. maca (optional)
3/4 cup raw sunflower seeds
2 Tbsp. flax meal
4 Tbsp. (about 1 level scoop) Garden of Life raw vegan protein powder
2 Tbsp. coconut flour
1/2 cup golden raisins
Wet ingredients:
3 Tbsp. coconut oil, melted
1/4 cup brown rice syrup
1/2 cup raw almond butter
1 tsp. almond extract
1/2 tsp. vanilla extract
5 Tbsp. sweet potato puree
Directions:
In a large mixing bowl combine all the dry ingredients. Stir well to incorporate together. Set aside.
In a smaller separate bowl, combine all the wet ingredients. Stir well to blend.
Pour the wet ingredients over the dry; stir well with a wooden spoon being sure to combine everything thoroughly.
Press into a foil/parchment lined 11 by 7 inch baking dish. Set aside on the counter or in the refrigerator to somewhat harden.
Flip out onto a cutting board. Slice into 18 even bars; press gently with your fingers to shape.
Place onto a plate or in to a storage container. Set in the refrigerator and be sure to enjoy when ever you have a hankering for something healthy and sweet!!
Want to join the Secret Recipe Club? CLICK HERE
