Line an 8x8-inch baking pan with parchment paper if desired. (This makes it easier to pull out and cut.) Spread energy-bar mixture in pan and press down firmly on the surface with a spatula. (This helps the bars stick together, so be sure to press firmly.) Press additional pumpkin seeds and coconut flakes on top if desired.
Cover and freeze in baking pan for at least 2 hours. Remove from baking pan and pull out parchment paper (if using) to transfer mixture to cutting board. Slice into 8 or 12 bars (depending on desired size). Enjoy immediately or store in freezer.
To prepare mashed sweet potato: Preheat oven to 450 degrees Fahrenheit. Pierce sweet potato multiple times with a fork and place directly on the center rack of oven. Bake 45 minutes, or until tender. Remove sweet potato from oven, allow to cool, and slice in half. Remove skin and mash until smooth.
To prepare toasted coconut: add coconut flakes to skillet and cook over medium heat, stirring often, 5 minutes, or until brown. Remove from heat immediately to avoid burning.
This recipe originally appeared on GratefulGrazer.com.