Hawaii Power Bars Recipe courtesy of Kapiolani Community College, Culinary Arts Program.
Hawaii Power Bars
November 16, 2015
Notes
- *Cranberries and Dates can be substituted with other dried tropical fruits, but will need to balance the flavor and tartness.
- The salt is added to draw out the moisture after the bars are made to bind them.
- If the bars become crumbly (different crops of sweet potatoes and other fruits may change the moisture content), may need to adjust the formula by;
- adding a little honey (moisture) for binding or
- add a bit more sweet potatoe or
- balance the amount of sweet potato and dried fruits
Ingredients
- 2 cups Cooked Okinawan sweet potatoes
- 1 1/4 cups Macadamia nuts, chopped fine
- 1 1/4 cups Coconut, shredded fine
- 1/2 cups Canberries*, chopped
- 1/2 cups Dates*, chopped
- 1 tsp Fresh ginger, minced
- 1/8 tsp Salt
Instructions
- Bake sweet potatoes whole, skin on at 350oF for 45 min. Chill in a refrigerator overnight.
- Process macadamia nuts and shredded coconut in a food processor till fine.
- Mix together, then add chopped cranberries, chopped dates, minced ginger and salt, mix well.
- Mix into cooked potatoes (peeled, cut or torn into small chunks).
- Lightly oil bottom of a sheet pan.
- Pat down a ½ inch layer on the pan.
- Cover with plastic wrap or parchment paper.
- Roll with rolling pin to pack.
- Cover the whole pan well with plastic wrap.
- Chill in a refrigerator until firm, then cut into squares.
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