This creamy and delicious Sweet Potato Blueberry Coconut Cashew Bark is perfect as a snack, a garnish on your next cake, or a festive gift for family and friends!
This recipe definitely wins the prize for the most random list of ingredients, but trust me, it actually tastes delicious!
We’re not afraid to mix things up and try new flavor combos on FFF, and this recipe is no different. It all started when I had a craving for my Vegan Peppermint Bark, but I had no peppermint or dark chocolate. But, alas, my craving for homemade bark had to be met! But then I saw my favorite nut butter in my pantry: my blueberry Cinnabon-inspired cashew butter. And it clicked.
This sweet potato blueberry coconut cashew bark recipe feels like Christmas all year round. I use it to decorate my homemade birthday cakes, I bag it up for my community’s monthly bake sale, and I snap off a corner whenever I’m hungry to nibble on!
Is sweet potato blueberry coconut cashew bark healthy?
This un-traditional Christmas-inspired treat is made with healthy ingredients, is super simple to make, and has the most satisfying, unique flavor.
The unsweetened coconut is high in fiber, which promotes digestion and gut health, while the roasted cashews and cashew butter are both high in protein, which helps build and repair muscle tissue. The sweet potato contains vitamins A and B6 and finally the dried blueberries are high in antioxidants, and are a good source of vitamin C, which supports immune health.
If you can’t tell by now, this recipe is a healthy snack option that is also gluten-free, refined sugar-free, and vegan!
Where did bark come from?
Edible bark was most likely inspired by traditional French mendiants, which are disks of chocolate adorned with nuts and dried fruits. Historically, these treats were created around Christmastime, and the colors of the toppings were said to symbolize the robes of different monastic orders.
While chocolate bark has been around for some time, peppermint bark specifically gained popularity in the United States around 1998 when peppermint bark became a holiday staple commercialized by Williams Sonoma. Chuck Williams, the founder of the company, challenged his team to create a nostalgic treat reminiscent of old-fashioned candy shops, and now, these bark-based festive treats are enjoyed all around the world.
How to make ahead and store
This bark is best stored in the freezer, as it becomes too soft if stored in the refrigerator. Simply break it into portion sizes, or freeze it as a sheet and break off a piece whenever you get hungry! You can also store it in a freezer-safe bag with all the air pushed out of it to stop the bark from developing freezer burn. Stored this way, it will last up to 4 months.
Serving Suggestions
Around Christmastime, I love to make my family and friends homemade treats, because it feels so much more personal when made with love!
My favorite thing to make is a festive basket of healthy desserts, with wrapped-up pieces of this bark alongside fan favorites like these Cranberry Almond Butter Cookies, this Pecan Pie Pumpkin Cheesecake, these Lemon Poppy Seed Muffins with Almond Flour, and these Avocado Chocolate Truffles.
And outside of the festive season, I also love to decorate my homemade cakes with this bark! It adds a pop of color and a subtle creamy sweet flavor that complements almost any cake recipe. My go-to options are usually this Valentine’s Day Cake, this Almond Flour Chocolate Cake, or even this fun Crêpe Cake.
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
- Heat your oven to 400°F and spread the coconut flakes on a small baking sheet. Toast until just golden brown, only 2 to 3 minutes. Set aside.
- In a microwave-safe bowl, combine the cashew butter and coconut oil. Microwave in 30-second increments, stirring well in between, until fully melted, about 1 minute.
- Stir in the mashed sweet potato until well combined.
- Line a cookie sheet with parchment paper and pour on the cashew butter mixture, spreading it out into a thin layer.
- Drop the berries evenly over the cashew butter mixture, followed by the coconut flakes and cashews.
- Freeze for about 30 minutes or until the bark has fully set. Once frozen, break into chunks and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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