Three-layer Pumpkin Turmeric Bars

This is a guest post from our friend Lexy at The Mind Body Blueprint.

These triple layer squash, pumpkin, and turmeric bars are paleo, gluten free, and are only sweetened with dates. 

Ingredients:

PUMPKIN SEED CRUST:

In the Vitamix blend:

  • 1.5 cup pumpkin flour (ground pumpkin seed)
  • 2 Tablespoon melted coconut oil
  • 2 teaspoon melted coconut butter
  • 1-2 heaping teaspoon pumpkin pie spice
  • 2 teaspoon ground vanilla bean 
  • 3 soaked & pitted dates (soak in warm water for a few minutes until soft)
  • 2 Tablespoon + 2 teaspoon date water 
  • 1-2 scoops collagen peptides

BUTTERNUT SQUASH (bottom layer)

In the Vitamix blend:

  • 2 cups roasted/cubed butternut squash (roasted w coconut oil + cinnamon)
  • 3-4 soaked + pitted dates 
  • 1 heaping Tablespoon coconut collagen creamer
  • 1 scoop peptides
  • 1/2 - 3/4 cups soaked cashews
  • 1 Tablespoon melted coconut butter
  • 1/4 - 1/2 teaspoon pumpkin pie spice
  • 2-4 Tablespoon date water as needed to blend

MIDDLE LAYER (delicata squash) 

Same as above but 2 cups delicata squash (no seeds or peel) instead of butternut. I also added 1/4 teaspoon Moodbeli Golden Turmeric to this layer.

TOP LAYER (pumpkin)

Same as above but 2 cups unsweetened canned pumpkin in place of the delicata.

Instructions:

  1. Line brownie pan with parchment paper then evenly spread crust, followed by butternut squash, delicata squash & pumpkin layers.
  2. Freeze for at least four hours (or until solid) and then cut into squares. Keep frozen and let thaw for a few mins before enjoying.

Follow Lexy on IG @themindbodyblueprint for more bars, lattes, smoothies and other deliciousness.


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