Updated: November 5th, 2020

A nutritious recipe to satisfy your sweet tooth! The sweet potatoes in these bars are loaded with antioxidants and can help regulate blood sugar levels. The gluten free crust makes it a great treat for those with allergies and gives a nutrient density without guilt. A small piece goes a long way, and the flavors are a delight at each bite.                                               



  • ½ cup quinoa flakes (Shiloh Farms)
  • ¼ cup canahua or brown flour
  • ½ cup pecans
  • ¼ cup shelled pistachios
  • ¼ cup filberts (hazelnut)
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 1 tsp grated orange zest
  • ¼ tsp sea salt
  • 2 Tbsp. Grade B maple syrup
  • 2 Tbsp. EVOO


  • 1 lb purple-fleshed sweet potato baked until tender
  • 2 organic eggs, beaten
  • ½ cup organic plain yogurt
  • ¼ cup Grade B maple syrup
  • 1 tsp grated orange zest
  • ½ tsp ground cardamom
  • 1 tsp ground ginger
  • Freshly grated nutmeg for dusting
  • Unsweetened coconut flakes for topping
  • ¼ cup of pomegranate seeds for decoration


  • ½  cup unsweetened chocolate melted in a double boiler

Method of preparation:

  1. To make the crust, preheat the oven to 3750F. Lightly oil an 8-inch square baking pan. Put the quinoa flakes, canahua, pistachios, pecans, filberts, cinnamon, cardamom, orange zest, and salt in a food processor and pulse until the texture resembles coarse cornmeal.
  2. Add the maple syrup and olive oil. Pulse until the ingredients are evenly combined but the mixture is still crumbly.
  3. Transfer the mixture to the prepared pan and press evenly and firmly into the bottom of the pan. Bake for 15 minutes until set and remove from oven. Keep the oven on.
  4. To make the filling, scoop the sweet potato flesh into a bowl and mash it. Put 1 ½ cup mashed sweet potato into a food processor add the eggs, yogurt, maple syrup, orange zest, cardamom, and ginger and process until smooth.
  5. To assemble and bake the bars, pour the filling over the crust and smooth the top with a spatula. Sprinkle with nutmeg. Bake for approximately 25 minutes, or until the filling is set and just beginning to pull from the sides of pan.
  6. Remove from oven and allow to cool slightly, then pour the melted chocolate over the top and sprinkle the pomegranate seeds and coconut flakes
  7. Let cool completely on a wire rack, then cover and refrigerate for at least 2 hours before cutting into squares.

Inspired by R. Katz: The Longevity Kitchen