prepare the bars: in a food processor, combine chickpeas, vanilla protein powder, oat flour, peanut butter, maple syrup, vanilla extract, dairy free milk and sea salt. process until the mixture is smooth and well combined.

press the mixture evenly into a lined 8x8 inch baking dish or large bread loaf pan.

prepare the frosting: steam or boil the sweet potato cubes until they are tender, about 10-15 minutes. drain and let cool slightly.

in a food processor, blend the sweet potato with the melted vegan chocolate until smooth and creamy.

assemble: spread the sweet potato frosting evenly over the bars in the baking dish. freeze for at least 2 hours or until firm.

serve: once set, cut into bars and enjoy!

store the bars in an airtight container in the refrigerator for up to one week but we recommend storing in the freezer and thawing a bit before eating.