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Okinawa Dessert Bars

This is a simple recipe that yields a stunning double layered dessert with a smooth, silky upper layer that has a sugar cookie like crust on the bottom for a slight salty complimentary contrast. Makes 9 large bars. (Inspired by my son, Ryan, currently stationed in Okinawa Japan,) Gluten free, vegan and dairy free.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours 14 minutes
Total Time 6 hours 24 minutes
Course Dessert
Cuisine Japanese, American
Calories 419.4 kcal

Ingredients
  

  • 1 cup cassava flour
  • 1/2 cup arrowroot powder instant tapioca mix can be used in a pinch or if that’s what you have on hand, but it does solidify slightly during baking and adds a little bite/chewy crunch to the crust.
  • 1/4 tsp salt
  • 3/4 cup plant butter melted
  • 1/4 cup pure maple syrup
  • 1 tsp Origine organic vanilla extract
  • 2 large purple sweet potatoes
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1/3 cup canned coconut milk full fat
  • 1 tsp Origine organic vanilla extract
  • 1/2 tsp salt
  • Optional garnish: grated or shredded coconut

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • You need to prep your potatoes: Wash and dry your purple sweet potatoes. I highly recommend slow cooking them by adding 1/3 cup water to bottom of crockpot and setting on low for 8 hours or high for 4 hours. (See notes for other methods of cooking purple sweet potatoes.)
  • Near the end of the potatoes cooking, you can start making the crust:
  • Line an 8x8 baking pan with parchment paper and preheat oven to 325℉.
  • To a food processor, add flour, arrowroot powder (or tapioca mix) and salt and process on high for 30 seconds. (Note: If you do not have a processor, you can add to a mixing bowl and whisk together then use an electric mixer for the next few steps.)
  • To the flour mixture, add butter, maple syrup and vanilla extract then process for another minute or two. (Or use an electric mixer on medium high for 2 minutes.)
  • Remove blade from processor, using a rubber spatula to scrap off dough mixture.
  • Add dough mixture to prepared pan and spread evenly on bottom.
  • Bake crust for 14-16 minutes or until slightly golden brown and middle is just set. Remove from oven and let cool completely on a cooling rack.
  • After potatoes are cooked and cooled, remove flesh from skin and add to food processor or mixing bowl. Add all other filling ingredients and process or mix for 1-2 minutes until smooth.
  • Spread mixture over top of cooled crust and sprinkle with grated coconut, if desired. Refrigerate for at least two hours, or until set.
  • Remove from fridge and lift out of pan using parchment paper. Cut into 9 large squares and enjoy immediately or keep refrigerated up to one week, although best within 2-3 days.
  • You can freeze them safely up to 3 months. Thaw overnight in fridge before enjoying.

Nutrition

Calories: 419.4kcalCarbohydrates: 47.16gProtein: 1.94gFat: 25.55gSaturated Fat: 18.27gCholesterol: 40.67mgSodium: 361.07mgFiber: 2.98gSugar: 16.57g
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