Pumpkin S’mores Blondies



1 3/4C Old Fashioned Oats
1t Ground Cinnamon
1/8t Salt
1/2C (8T) Coconut Palm Sugar
1 can Navy Beans
1/2C (4 oz) FF Greek Yogurt
6 Medjool Dates
1 oz (2T) Pumpkin Puree (or any other squash)
1t Vanilla Extract
2T Honey
3/4C Almond Milk
1t Baking Powder
1/4C (4T) Unsweetened Carob Chips
21 Pumpkin Spice Marshmallows


In a VitaMix, grind 1 3/4C old fashioned oats with 1t cinnamon, 8T coconut palm sugar, 1/8t salt, and 1t baking powder. Transfer to a large bowl. In a food processor, blend 1 can navy beans (drained and rinsed), 1/2C FF Greek yogurt, 6 medjool dates, 1 oz (2T) pumpkin puree, 1t vanilla extract, 2T honey, and 1C almond milk until smooth. Add this to the bowl and stir vigorously. This mixture will be very thick so you will need put those muscles to work 😉 (I may adjust measurements/method next time). Line a baking dish with parchment paper and pour in batter. Sprinkle 1/4C (4T) unsweetened carob chips over the top and arrange about 21 pumpkin spice marshmallows on the top. Bake at 390F for about 20 minutes. Allow to cool and firm up. I stored mine in the fridge and microwaved it for a few seconds and they were fantastic.
Adapted from: Cafe Delite’s Blondies

Makes: 21 bars

Serving Size: 1 bar



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