Sweet potatoes come in several different colors and shapes. Find out more about the different types of sweet potatoes and which would be best for your recipe over at Saveur. You can use fresh or frozen sweet potatoes for this recipe. I will be using frozen sweet potatoes to save time. If you opt to use fresh potatoes, you'll have to take some extra steps before you can put together the sweet potato filling. First, peel and wash your sweet potato. Preheat the oven to 375°F. Wrap your sweet potatoes in foil, then cook them in the oven until tender, about 25–30 minutes. Let it cool and proceed with the following steps:
To start, you’ll make the bar crust. Start with ¼ cup of oat flour and ¼ cup gluten-free flour. For more information on making your own flour or brands of flour, you can check out how to make your own fresh flour. Combine the flours with the rest of the dry ingredients. Add in the coconut cream and cut into coarse crumbs. Add the water and stir.

Press into a square pyrex baking pan lined with parchment. Parchment allows for easy clean-up after, and it’s easy to lift the pan and release the bars. Bake for 15–20 minutes. Set aside and start on the chickpeas.

This recipe calls for cooked chickpeas. Chickpeas are versatile, inexpensive, have a low glycemic index (28 on the scale), and are a member of the pulse family, making them perfect for the Daniel fast. Chickpeas are very nutritious, with high levels of fiber, manganese, folate, and copper. Chickpeas can help lower blood cholesterol levels.

If you don't already have cooked chickpeas, you'll need to start with this step, as it will take the longest to make. To cook chickpeas quickly, you'll need an Instant Pot. Add one package of chickpeas to a 6-quart instant pot and add water to just under the halfway mark. Cook the chickpeas for 30 minutes. Let it sit and cool for about 15 minutes.

Once complete, the chickpeas make a liquid called aquafaba, which can be used in a variety of different recipes. Aquafaba, when cooled and put in the fridge, makes a gelatinous liquid similar to egg whites. To use the aquafaba, you'll want to release the steam in the instant pot naturally over time instead of doing the quick release. Then let the chickpeas sit in the water until they reach room temperature. The resulting liquid will have more protein from the chickpeas and will have a gelatinous texture once it's been in the fridge.

You'll need 1/4 cup of room-temperature chickpeas. Add them to a blender; they'll need to be room temperature unless you have a Vitamix. If you have a blender like the Ninja blender I have, then you'll want it to be at room temperature. Besides these, make some pretty awesome aquafaba, which will be a glelatinous creation if you let it sit for awhile. Add in the water and sugar, and blend until smooth.

Add the chickpeas to the crust and spread evenly. You’ll next add these to the freezer to firm up. Next, you’ll get your frozen sweet potato and add it to a blender. Pulse until it has a fine ice powder consistency. Add to a bowl and add in the sugar and cinnamon. In a small bowl, add the arrowroot starch with a little water and stir in. Heat the sweet potato in the microwave for 1 ½ minutes. Stir and let it cool. Add the sweet potato to the crust and smooth over the chickpeas. Freeze until firm.

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Ingredients
Bar Crust
1/4 cup oat flour
1/4 cup gluten free flour
1 tsp baking powder
1/8 cup coconut cream
1/8 cup water
1/4 tsp salt

Sweet Potato Filling
6 oz frozen sweet potato
3 tbsp arrowroot starch
1/2 tsp cinnamon
1/8 cup Panela sugar

Chickpea Filling
1/4 cup chickpeas
1/8 cup water
1 tbsp Panela sugar

White Chocolate Topping
2 tbsp Navitas Organic Cacao Butter
1/2 cup powdered sugar

Directions 

For Crust

Combine the dry ingredients. Add coconut cream and cut into coarse crumbs. Add water and stir. Place in a 6.5 by 5.5 square pyrex pan lined with parchment. Bake for 15-20 minutes. Set aside

Filling 

 In a blender, add chickpeas, water, and sugar. Pour the chickpeas onto the crust and freeze until the top is firm. In a blender, blend the frozen sweet potato. Combine the arrowroot starch with some water. Add the cinnamon, sugar, and arrowroot starch. Heat the sweet potato in a microwave-safe bowl for 1  1/2 minutes. Let cool.

Pour the sweet potato over the chickpea filling and smooth it evenly. Freeze until the sweet potato is firm.

Combine the white chocolate and the powdered sugar. Stir until smooth. Spread the chocolate over the bars quickly before it sets. Slice it in the pan while the white chocolate isn't set yet. Place in the fridge until firm. 1-2 hours, or freeze for 1 hour.

Take it out of the pan and cut the rest of the way.

Enjoy.

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