Gooey Pumpkin Cake Bars

Blend, bake, and devour. These Gooey Pumpkin Cake Bars are that easy to make and taste like pie meets cake in a healthy vegan and paleo form!

1 medium (175g) zucchini
1 cup (225g) pumpkin puree
1/4 cup (70g) almond butter
3/4 cup (175g) non-dairy milk
4-5 (75g) pitted medjool dates
2/3 cup (85g) coconut flour
1/4 cup (35g) tapioca starch
1 tbsp pumpkin pie spice
1 tsp baking soda
Pinch of salt

View the full recipe at Feasting on Fruit →