Sweet Potato Nut slice


  • 2 cups rolled oats
  • OR 1 1/2 cup oat flour
  • 1/2 cup LSA
  • OR 1/2 cup almond meal
  • 1/2 cup shredded coconut
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 sweet potato (large)
  • 4 tbsp nut butter
  • 6 medjool dates
  • 2 tbsp butter
  • OR 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • toppings of your choice (almond flakes, desiccated coconut and/or choc chips)


  • Prep Ingredients: Cook and mash the sweet potato. Remove the pits from the medjool dates.
  • Line a baking dish with baking paper and grease with butter or coconut oil. Preheat oven to 180°C.
  • If you haven't already done so, add 2 cups of oats in a food processor and blend to make oat flour. Transfer the oat flour into a large bowl and combine with the shredded coconut, LSA/Almond flour, cinnamon and nutmeg.
  • In the same food processor add the sweet potato, nut butter, dates, butter/coconut oil, maple syrup and vanilla. Blend until smooth.
  • Blend the wet ingredients with the dry ingredients and and stir until fully combined.
  • Transfer the mixture to the baking dish and bake for 15 minutes. Add your choice toppings and finish cooking for an additional 10 minutes.
  • Allow to cool before serving dividing into portions.

Gluten-Free adaptation: Substitute oats with quinoa flakes if sensitive.