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purple sweet potato Nanaimo Bars stacked

Purple Sweet Potato Vegan Nanaimo Bars Recipe

 These Vegan Nanaimo Bars come with a dairy-free buttercream filling flavored with purple sweet potatoes! They are paleo, refined sugar-free and gluten-free! 

Course Breakfast, Dessert, Snack
Cuisine American
Keyword purple sweet potato bars, purple sweet potato dessert, vegan Nanaimo Bars
Prep Time 30 minutes
Total Time 30 minutes
Servings 9 servings
Author Kiki Johnson


For the crust

  • 1 cup raw cashews 140 g
  • 1 tbsp maple syrup
  • 4 dates regular pitted dates
  • 1 tbsp coconut oil
  • 1 big pinch salt
  • 1 tsp Ceylon cinnamon

For the filling

  • 2 roasted purple sweet potatoes 200 g peeled | roasted at 350 F for 1 h, cooled and peeled
  • 1 cup cashews soaked in water overnight in the fridge
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 6 tbsp coconut cream 150 g
  • 1/2 cup coconut milk 125 ml
  • 1 tbsp stevia
  • 6 tbsp melted coconut oil cooled

For the chocolate glaze

  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 1/4 tsp salt


  1. Put all ingredients for the crust in the bowl of your food processor and blend until a crumbly mass forms. It should hold together when pressed. 

  2. Line a 8x8 inch square brownie pan with cling film. Press the crust mixture onto the bottom and place into the freezer to set.

  3. In the meantime cut the cooled roasted sweet potatoes into chunks and place into your blender (I like to use my Vitamix) along with all other ingredients apart from coconut oil. 

  4. Blend until a very smooth light purple cream forms, then continue blending while drizzling the melted coconut oil into the blender.

  5. Pour this mixture on top of the chilled crust and freezer for 2-3 hours. 

  6. Melt coconut oil and let cool down. Mix in all other ingredients for chocolate glaze and stir until very smooth. Pour chocolate glaze on top of the partly-frozen purple sweet potato bars, smooth out with a spatula and place in the freezer for another hour. 

  7. Take the mold out of the freezer and wait for 10 minutes before cutting in into squares. It helps to run a knife under hot water before cutting, to get clean slices. 

  8. Store in the fridge. 

Recipe Notes

  • You can buy coconut cream in cans or refrigerate a can of coconut milk and scoop off the cream that forms on top! I recommend Aroy-D Brand coconut milk, as it seems to have a higher cream content than cheaper brands like Rooster. You can buy a six-pack of the good stuff for a very good price¬†here.
  • I recommend you use real cinnamon aka Ceylon Cinnamon¬†for this recipe as it has less cumarin and is better for you than grocery store Cassia cinnamon.
  • For best results, use a high-speed blender. I use my trusted Vitamix. I know those are not cheap but you can get an awesome deal on refurbished ones here.