Three-layer Pumpkin Turmeric Bars

Three-layer Pumpkin Turmeric Bars - Moodbeli

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. 



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.


  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.