Irresistible Vegan Gluten-Free Sweet Potato Pie Bars with a Date-Sweetened Almond Flour Crust

Discover the perfect portioned holiday bite: delectable vegan and gluten-free sweet potato pie bars, featuring a rich almond flour crust and naturally sweetened with wholesome dates.

As the cooler months arrive and holiday cravings begin to surface, there’s nothing quite like a warm, comforting dessert. While brainstorming new pie flavors for the season, an idea sparked my interest: sweet potato pie. It dawned on me that this classic, often overlooked, dessert had yet to make an appearance in my kitchen in a truly special way.

As a devoted sweet potato enthusiast, I knew I had to bring this vision to life before Thanksgiving. My goal was to craft a dessert that was not only incredibly delicious but also met specific dietary needs – vegan and gluten-free – making it accessible for a wider audience during festive gatherings. Sweet potatoes, with their inherent natural sweetness, lend themselves beautifully to baking, promising a naturally flavorful and vibrant pie experience.

Interestingly, my partner, M, often refers to anything orange and sweet as “pumpkin pie.” So, on multiple occasions, he’d ask about “the pumpkin pie recipe” I was working on. Each time, I’d playfully correct him with an exaggerated sigh, “No, darling, it’s *sweet potato*!” While the confusion between these two beloved orange gourds is entirely understandable – both are undeniably delicious and visually similar – I truly believe these Sweet Potato Pie Bars offer a uniquely special taste and texture that sets them apart.

These exquisite vegan and gluten-free Sweet Potato Pie Bars are a testament to wholesome baking. They feature a tender, nutty almond flour crust, perfectly complementing a fluffy, spiced sweet potato filling. The natural sweetness comes from Medjool dates in the crust and a combination of coconut sugar and maple syrup in the filling, creating a refined sugar-free delight. Served in convenient squares, perhaps with a generous dollop of creamy coconut whip, they present an ideal, perfectly portioned holiday dessert that’s both elegant and easy to enjoy.

Why Opt for Pie Bars Instead of Traditional Pie?

If you’re familiar with the recipes I share, you’ll know that a common thread is simplicity – minimal ingredients and straightforward effort. While I have an immense appreciation for a beautifully crafted, traditional pie, there’s no denying they can often demand a significant investment of time and meticulous technique.

This is precisely why I’ve fallen in love with making pie bars. You get all the comforting, familiar flavors of your favorite pie, but with significantly less fuss, especially when it comes to the crust. There’s no need for intricate crimping or worrying about a delicate, perfectly formed edge. Instead, you simply press the crust into a pan, making the entire process far more approachable for any baker.

Beyond the ease of preparation, these charming squares are incredibly practical. They are much simpler to serve at gatherings, eliminating the need for serving individual slices that might crumble or look messy. Their compact form also makes them ideal for entertaining or transporting to potlucks and holiday feasts. Once you experience the convenience and delightful portion control of these sweet potato pie bars, you might just find yourself saying goodbye to triangular slices forever!

Crafting the Perfect Almond Flour Crust: Essential Ingredients

The foundation of these incredible sweet potato pie bars is a simple yet wonderfully flavorful grain-free crust. It’s quick to assemble and provides the perfect nutty base for the creamy filling. Here’s a closer look at the minimal ingredients you’ll need to create this delicious almond flour crust:

• **Bob’s Red Mill Super Fine Almond Flour:** This is the star ingredient for our gluten-free crust. Using super fine almond flour ensures a tender, delicate texture that mimics traditional pie crusts, without any grains. It also imparts a lovely rich, nutty flavor.
• **Coconut Oil:** Melted coconut oil acts as the primary binder, holding the crust together and adding a subtle richness. It’s a fantastic plant-based fat that works beautifully in vegan baking.
• **Medjool Dates:** These naturally sweet and caramel-like dates are crucial for sweetening the crust without any refined sugars. They also add moisture and help create that perfectly sticky, pressable texture.

That’s truly all it takes! With just three wholesome ingredients, you’ll be on your way to a perfectly flaky, graham cracker-like crust that’s both gluten-free and vegan.

Having Bob’s Red Mill Super Fine Almond Flour readily available makes this particular pie crust incredibly simple to prepare, especially when using a food processor or high-speed blender. I meticulously tested several different pie crust variations, but an almond flour-based crust consistently emerged as my favorite. It doesn’t just provide a sturdy foundation; it infuses the entire bar with a delightful graham cracker-like, nutty flavor and a wonderfully tender, flaky consistency that’s simply irresistible. This crust truly is the best choice for these vegan sweet potato pie bars!

Step-by-Step Guide to Making the Almond Flour Crust

Creating this wholesome almond flour crust is surprisingly straightforward. Follow these steps for a perfect base every time:

1. **Prepare Your Pan:** Begin by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing an overhang on two sides. This overhang will serve as handles later, making it effortless to lift the baked bars out of the pan. Set the prepared pan aside.
2. **Process the Ingredients:** In a food processor or a powerful high-speed blender, combine the almond flour, melted coconut oil, and pitted Medjool dates. Pulse the mixture repeatedly until it’s thoroughly combined and starts to form a sticky, crumbly dough. You’ll know it’s ready when you can press a small amount between your fingers and it holds its shape.
3. **Form the Crust:** Transfer the sticky crust mixture into your parchment-lined baking pan. Using your fingers or the back of a spoon, press the mixture evenly and firmly across the bottom of the pan. Ensure it’s compact and forms a uniform layer.
4. **Pre-bake the Crust:** Carefully transfer the pan with the pressed crust to the preheated oven. Bake for 8-10 minutes. This pre-baking step helps to set the crust, preventing it from becoming soggy once the filling is added, and enhances its nutty flavor. While the crust is pre-baking, you can start preparing your delicious sweet potato pie filling.

The aroma from your kitchen will be amazing as this almond flour crust bakes, preparing a perfect canvas for the creamy sweet potato goodness to come!

The Heart of the Dessert: Sweet Potato Pie Filling Ingredients

The rich, creamy, and perfectly spiced filling is what truly makes these sweet potato pie bars shine. This vegan filling is naturally sweetened and packed with warm, inviting flavors perfect for the autumn and winter holidays. Here’s a breakdown of the simple ingredients you’ll need:

• **Sweet Potatoes:** The star of the show! You’ll need mashed sweet potatoes, which provide the base, natural sweetness, and vibrant color for the filling. Baking them with the skins on, then removing them, results in the most flavorful and easily mashable potatoes.
• **Cornstarch:** This acts as our thickening agent, ensuring the pie filling sets beautifully and achieves a smooth, custardy texture without any eggs or dairy.
• **Full-Fat Coconut Milk:** Canned full-fat coconut milk contributes to the incredible creaminess and richness of the filling. Make sure to use the full-fat variety for the best texture and flavor.
• **Unrefined Coconut Sugar:** A natural sweetener that adds a subtle caramel note, enhancing the inherent sweetness of the sweet potatoes without being overpowering.
• **Maple Syrup:** Another natural sweetener that complements the coconut sugar and adds a distinct depth of flavor, synonymous with fall baking.
• **Pumpkin Pie Spice:** This warm spice blend is essential for giving the filling that classic, cozy, holiday pie flavor. It typically includes cinnamon, nutmeg, ginger, and cloves, all harmonizing perfectly with sweet potato.

And that’s all! These carefully selected ingredients come together to create a smooth, flavorful, and perfectly spiced sweet potato filling that will impress everyone.

Preparing the Creamy Sweet Potato Pie Filling

Now that your almond flour crust is pre-baking, it’s time to prepare the luscious sweet potato filling. This process is just as simple, yielding a velvety smooth mixture that’s bursting with flavor:

1. **Clean Your Blender:** After making the crust, quickly rinse out your food processor or high-speed blender. You want to ensure there are no remnants of the crust mixture that could affect the filling’s texture or flavor.
2. **Combine Ingredients:** Add the mashed sweet potato, cornstarch, full-fat coconut milk, unrefined coconut sugar, maple syrup, and pumpkin pie spice to the clean blender.
3. **Blend Until Smooth:** Blend all the ingredients on high speed. You’ll need to stop occasionally to scrape down the sides of the blender with a spatula, ensuring everything is fully incorporated. Continue blending until the mixture is incredibly creamy and perfectly smooth, with no lumps of sweet potato remaining.
4. **Adjust Flavor:** This is a crucial step! Taste the filling mixture. Sweet potatoes can vary in sweetness, so you might want to adjust the spices and sweeteners. If you desire a deeper, spicier note, add a little more pumpkin pie spice. For extra sweetness, blend in an additional tablespoon of coconut sugar or maple syrup until it reaches your preferred taste.

Once your crust is beautifully pre-baked and slightly cooled, carefully pour the creamy sweet potato filling directly over it. Use the back of a spoon or an offset spatula to gently smooth the filling into an even, consistent layer.

Return the pan to the oven and bake for an additional 35-40 minutes. You’ll know the sweet potato pie filling is set when the edges appear firm and the top begins to show small cracks. This indicates that the filling has cooked through and will hold its shape.

Once baked, remove the pan from the oven. This next step is perhaps the most important for perfect bars: allow them to cool *completely* at room temperature, and then chill them in the refrigerator for at least 2-3 hours (or preferably overnight). This chilling time is essential for the filling to fully set and firm up, ensuring clean, beautiful slices when you cut them into squares for serving. Patience is key for the best sweet potato pie bars!

Perfect Ways to Serve Your Sweet Potato Pie Bars

These Sweet Potato Pie Bars are incredibly versatile and delicious, making them a perfect dessert for any occasion, especially during the holiday season. Here are some of my favorite ways to enjoy and serve them:

• **Classic Presentation:** My absolute favorite way to serve these bars is with a generous dollop of homemade coconut whip, a light dusting of cinnamon, and a sprinkle of crunchy crushed pecans. This combination adds layers of texture and flavor that truly elevate the dessert.
• **Temperature Options:** You can enjoy these vegan sweet potato pie bars chilled, straight from the refrigerator, which offers a firm, refreshing bite. Alternatively, gently warm them in the microwave for a few seconds and serve with a scoop of dairy-free vanilla ice cream for a decadent, gooey treat.
• **Holiday Entertaining:** This recipe is ideal for making the day before a gathering or holiday event. Preparing them in advance reduces stress on the day of entertaining, allowing you to simply pull them from the fridge, garnish, and serve a stunning autumn dessert. If you’re preparing them ahead, wait to add the coconut whip and pecans until just before serving to keep them fresh and visually appealing.
• **Garnish Variations:** Feel free to get creative with your toppings! Besides coconut whip and pecans, consider a drizzle of maple syrup, a sprinkle of toasted shredded coconut, or even a light dusting of cocoa powder for a chocolatey twist.

For optimal freshness, store any leftover Sweet Potato Pie Bars covered tightly in an airtight container in the refrigerator for up to one week. For longer-term storage, they can be frozen for up to two months. Simply thaw them in the refrigerator overnight before serving.

Enjoy every delightful, wholesome bite of these easy and delicious sweet potato pie bars!

More Irresistible Vegan Pie Recipes to Explore

If you loved these Sweet Potato Pie Bars, you’re in for a treat! My collection of vegan and gluten-free desserts is continually growing, offering a variety of wholesome and delicious options perfect for any occasion. Here are some other delightful pie recipes you might enjoy trying next:

• Butternut Squash Pie with Almond Flour Crust

• Vegan Dark Chocolate Pecan Pie

• Easy 6-Ingredient Vegan Chocolate Pie

• Classic Pumpkin Pie with Coconola Crust

• Decadent Pecan Pie Bars

• Creamy Pumpkin Pie Cheesecake Bars

I Want to Hear From You! Share Your Creations!

If you decide to make these delicious Sweet Potato Pie Bars, I would absolutely love to hear about your experience! Your feedback is incredibly valuable and helps me create more delightful recipes for you.

Please be sure to leave a comment below, along with a rating and review. It truly brightens my day to know you’re enjoying these plant-based treats!

Don’t forget to give me a shout-out on Instagram and use the hashtag #floraandvino to show me your beautiful creations. I love seeing how you bring these recipes to life in your own kitchens.

For more inspiration and to save recipes for later, check out my Pinterest page. You’ll find a wealth of vegan and gluten-free recipes just like this one, perfect for your next baking adventure.

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XO Lauren

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