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:
- Line brownie pan with parchment paper then evenly spread crust, followed by butternut squash, delicata squash & pumpkin layers.
- 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.