Sweet Potato Blueberry Coconut Cashew Bark
Satisfy your snack craving with this creamy & delicious Sweet Potato Blueberry Coconut Cashew Bark. Free of refined sugar, dairy, and gluten!
Servings 8 Servings
Calories 149kcal
Ingredients
- 1 Tbsp Unsweetened coconut
- 1/4 Cup Natural no-stir creamy cashew butter
- 3 Tbsp Coconut oil, melted
- 1/4 Cup Mashed cooked sweet potato
- 4 Tbsp Dried blueberries
- 3 Tbsp Roasted, salted cashews, Chopped
Instructions
- Heat your oven to 400 degrees F (I usually use my toaster oven) and spread the coconut on a small baking sheet. Toast until golden brown, just 2-3 mins.
- In a microwave safe bowl, combine the cashew butter and coconut oil. Microwave until melted, about 1 min.
- Stir in the mashed sweet potato until combined.
- Line a cookie sheet with parchment paper (best if it has sides) and pour the cashew butter mixture on, spreading out thinly.
- Drop the berries evenly over, followed by the coconut and cashews.
- Freeze for 30 mins
- Once frozen, break into chunks and DEVOUR!
Video
Nutrition
Calories: 149kcal | Carbohydrates: 11.5g | Protein: 2.3g | Fat: 11.7g | Saturated Fat: 6.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.8g | Sodium: 37mg | Potassium: 48mg | Fiber: 1.1g | Sugar: 5g | Vitamin A: 19IU | Iron: 4mg