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Overheard of purple sweet potato cheesecake bars with chocolate ganache

Purple Sweet Potato Cheesecake Bars

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 9-12 bars 1x
  • Category: Dessert
  • Method: No Bake

Description

Purple sweet potatoes give this delicious vegan dessert its vibrant hue and you certainly can’t go wrong with a layer of chocolate ganache.


Scale

Ingredients

Crust:

  • 1 cup crushed cinnamon cookies (the crunchier, the better! We used these)
  • 1 cup chopped pecans
  • 1/4 cup creamy cashew butter
  • 2 tbsp maple syrup
  • 2 tsp vanilla
  • Pinch sea salt

Filling:

  • 1 cup raw, unsalted cashews, soaked in room temp water for 12 hours
  • 1 1/2 cups steamed, mashed purple sweet potatoes (about 2 small potatoes)
  • 1/2 cup maple syrup
  • 2 1/2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 2 tsp orange zest
  • 1/4 cup orange juice
  • 3 tbsp full fat coconut milk
  • 1/4 tsp salt
  • 7 tbsp melted coconut oil

Chocolate ganache:

  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tbsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/8 tsp salt

Instructions

Crust:

  1. In a food processor, pulse cookies into crumbs. Measure out one cup (save the rest in a sealed bag!).
  2. Add all crust ingredients to food processor and pulse to combine.
  3. When you can pinch the mixture between two fingers without it crumbling, it’s done.
  4. Press into parchment paper lined 8×8 pan. Put in freezer to harden while making filling.

Filling:

  1. Wash and peel sweet potatoes. Dice roughly and steam until fork tender.
  2. Let cool completely, then mash the potatoes.
  3. Add all ingredients except coconut oil to blender and blend until smooth and creamy. Slowly stream in coconut oil and blend.
  4. Pour over top of crust and smooth out with a spatula. Freeze for 2-4 hours or until mostly hardened.

Chocolate ganache:

  1. Melt coconut oil.
  2. Whisk remaining ingredients into coconut oil until smooth. Pour over top of the frozen cheesecake and smooth with spatula. Freeze at least one hour, or until solid.
  3. Let soften in room temp for 10-15 minutes before slicing. If you’re not serving immediately, store in refrigerator or freezer so they do not melt.