I love ice cream bars, but the one thing it typically misses is fiber! I decided to make these berry chia sweet potato bars instead as a way to sneak in some fiber while still feeling satisfied with a cold treat.

Make sure to add lemon into the chia jam to help stabilize the anthocyanins (antioxidants that give them their beautiful color!). What I love most about these is that they’re so easy to make and work as the perfect midday pick-me-up snack made with whole ingredients!

No-Bake Berry Chia Sweet Potato Bars

These no-bake berry chia sweet potato bars are a high-fiber, antioxidant-rich frozen snack made with roasted sweet potato, Greek yogurt, and a triple-berry chia jam. They're a refined sugar-free alternative to ice cream bars that you can meal prep and pull straight from the freezer.

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Prep Time 10

Cook Time 20

Freezing time 3

Total Time 3 30

Course Snack

Servings bars

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Ingredients

Berry chia jam

1 cup raspberries
½ cup strawberries
½ cup blueberries
½ squeeze lemon
1 Tbsp orange zest
2 Tbsp chia seeds
¼ tsp cinnamon

Base

2 yellow sweet potatoes, roasted
100 mL unsweetened soy milk, adjust if necessary
1 cup greek yogurt
¼ tsp cinnamon

Topping

Unsweetened coconut flakes
Chopped walnuts

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Instructions
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Heat a saucepan over medium heat. Add the raspberries, strawberries, and blueberries. Cook for about 5 minutes, stirring occasionally, until the fruit softens. Use the back of a spoon or a fork to smash them into a chunky jam.
1 cup raspberries, ½ cup strawberries, ½ cup blueberries
Add the lemon juice and orange zest. Reduce heat to low and continue stirring for another 5 minutes until the mixture thickens slightly.
½ squeeze lemon, 1 Tbsp orange zest
Remove from heat. Stir in the chia seeds and cinnamon. Set aside and let it sit for at least 10 minutes while you prepare the base. The chia seeds will absorb the liquid and continue to thicken as it rests.
2 Tbsp chia seeds, ¼ tsp cinnamon
Add the roasted sweet potatoes, Greek yogurt, soy milk, and cinnamon to a blender. Start on low speed and gradually increase to medium. Blend until creamy with some small chunks. Add soy milk a little at a time only if needed. You want a thick, scoopable texture, not a pourable one!
2 yellow sweet potatoes, 100 mL unsweetened soy milk, 1 cup greek yogurt, ¼ tsp cinnamon
Line a small baking dish (8×8 or similar) with parchment paper, leaving some overhang on the sides for easy lifting later. Pour in the sweet potato base and spread it into an even layer.
Unsweetened coconut flakes, Chopped walnuts
Spoon the chia jam over the top and spread it evenly. Finish with a handful of coconut flakes and chopped walnuts (or your choice of toppings).
Freeze for 3 hours or overnight.
When ready to serve, remove from the freezer and let it thaw at room temperature for 15-20 minutes. Lift out using the parchment overhang, slice into bars, and serve.

Notes

I recommend cutting into bars then freezing. To minimize thawing time, you can microwave for 20 seconds to slightly melt it!

Keyword Nutrition

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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