Sweet Potato Blueberry Coconut Cashew Bark
This Sweet Potato Blueberry Coconut Cashew Bark is a delicious, nutritious treat bursting with flavor!
Servings: 12 servings
Ingredients
- 1 tablespoon unsweetened coconut flakes
- 1/4 cup natural cashew butter
- 3 tablespoons coconut oil
- 1/4 cup mashed, cooked sweet potato (cooled)
- 4 tablespoons dried blueberries
- 3 tablespoons roasted, salted cashews (roughly chopped)
Instructions
- Start by cooking your sweet potato until tender. Allow it to cool before mashing.
- In a small saucepan over low heat, melt the coconut oil. Remove from heat and let cool slightly.
- In a mixing bowl, combine the melted coconut oil with the cashew butter and cooled mashed sweet potato. Stir until smooth.
- Fold in the dried blueberries, chopped cashews, and coconut flakes until well combined.
- Line your baking sheet with parchment paper. Pour the mixture onto the sheet and spread it out evenly.
- Chill in the refrigerator for 1-2 hours until the bark is firm.
- Once set, break the bark into pieces and store in an airtight container in the fridge.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Spatula
- Refrigerator
Notes
- Try adding lemon zest in spring for a refreshing twist.
- Freeze the bark for longer storage, tightly wrapped to prevent freezer burn.
- Store in individual portions for grab-and-go snacks.