Ingredients
Scale
FOR BARS:
- 1 cup almond butter
- 1/2 cup yam puree (steam a chopped yam for 10 minutes and mash with fork)
- 4–6 TBS honey (depending on your sweet tooth) (like this one)
- 2 eggs
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ginger, dry powder
FOR DRIZZLE:
Instructions
FOR BARS:
- Preheat oven to 350′ F
- Lightly grease 8×8 pan with coconut oil
- Place all ingredients in large bowl, and with a hand blender, whip until well combined and smooth
- Pour mixture into greased pan, smoothing out the top with back of spoon or spatula
- Bake 20-25 minutes until the edges are golden brown and the center is firm
FOR DRIZZLE:
- Melt coconut butter and oil together
- Remove from heat and add rest of ingredients
- Blend with hand blender until creamy-smooth
- Drizzle onto bars as desired
- For a thicker, frosting-like glaze, let cool slightly. The mixture will thicken nicely.
- Store extra drizzle in fridge. It will need to be reheated to soften. Easiest way is to set in toaster oven for 3-4 minutes