Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, cakes & breads, sweet · January 25, 2016

Banana Bread 3 Ways + A VIDEO

Maple Cornmeal Banana Bread - FeastingonFruit.com

You know when you love something so much you just can’t shut up about it. That’s what is happening here today. I adore this banana bread so much that it deserves more attention. More camera time. A video dedication. And some topping love. You could say I cannot and will not stop, or something like that.

Maple Cornmeal Banana Bread - FeastingonFruit.comI’m talking about my Maple Cornmeal Banana Bread! Recipe -> here

Maple Cornmeal Banana Bread - FeastingonFruit.com

This recipe is the perfect solution to many of life’s problems like…

I have an entire case of bananas and they are all ripe at the same time and I can’t eat 40 pounds of bananas in 3 days and my freezer isn’t big enough ahhhh! Solution: make this banana bread.

Or I’m going on a road trip and I can’t possibly cram as much fruit in one cooler as I normally eat in a day but restaurant food doesn’t make me feel awesome and I don’t know what to bring!? Solution: make this banana bread.

Or I have an entire jar of peanut butter and if I don’t spread it on something then I will inevitably eat it straight off of a spoon which from past experience I know doesn’t make me feel awesome but I don’t know what to spread it on?! Solution: make this banana bread.

Or I have three quarters of a bag of leftover cornmeal that’s been sitting in my pantry since who knows when and I don’t know what to do with it?! Solution: make this banana bread.

Or I just want some healthy gluten-free and oil-free vegan banana bread with amazing texture and taste. Solution…well you can probably guess by now.

Maple Cornmeal Banana Bread - FeastingonFruit.comIn the midst of making the video some pretty amazing toppings happened too!Maple Cornmeal Banana Bread - FeastingonFruit.comThis banana bread happens in my kitchen regularly and is always gone in a just a few days. For breakfast with some fruit, dessert with some decadent toppings, or snacking straight up. Oh and in case you were wondering, the chocolate sauce is just cacao powder + date syrup or maple syrup.

Many readers have tried it too! Check out these recreations by @vegetariangastronomy, @dubblyblest, and @be.sol.ful even included it in her December Favorites!

Maple Cornmeal Banana Bread recreations

So I’ll stop talking about this magical bread now and just leave you to watch video (in which I talk about this bread some more :))…

Recipe -> here

Maple Cornmeal Banana Bread - FeastingonFruit.com

I hope you try this sweet bread so you can fall in love with it too!

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In: vegan, gluten-free, cakes & breads, sweet · Tagged: banana, jam, oats, peanut butter, video, cornmeal, toppings, hemp seeds

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Comments

  1. Tiina @myberryforest says

    January 25, 2016 at 6:28 pm

    I Love your videos!! I have to write this comment every single time you post a video 🙂 You make food look sooooo good!! I was just going to make your banana bread with the other recipe…but perhaps I should try this one instead 🙂 One thing though – not sure if we have corn meal here..oh no. I know we have corn flour (or starch?!) but it’s just not the same. Will look if I can get it in some specialty store. You’ll see the results then on IG 🙂 And also: LOVE the bread toppings. So much yumminess together 🙂

    Reply
    • [email protected] says

      January 26, 2016 at 2:26 am

      Hehe thank you dear <3 This video was especially fun, I need to include toppings more often. They were all just things I found hidden in my cabinets, no planning here, but that makes it even better 🙂 Really no cornmeal?? Weird, its everywhere over here, I never would've guessed that'd be hard to find. Well without the cornmeal its really quite similar to the other one. I need to revisit that one too and try your blueberry version, that will be my next loaf. You should post that one soon 🙂 So many banana bread-abilities! Thank you for stopping by Tiina xoxo

      Reply
  2. Mandy says

    January 25, 2016 at 6:35 pm

    Just when I thought it wasn’t possible to make this bread look any more tempting, you go and slather on peanut butter and then some chocolate sauce!?! Holy YUM! I loved reading all the scenarios of reasons to make this…I’ve been guilty of digging into a jar of PB and later regretting it – so I laughed at that one! Well, that one and the leftover cornmeal situation – too funny! As always, loved the video – I can totally see why this banana bread is your favorite!! xo

    Reply
    • [email protected] says

      January 26, 2016 at 2:30 am

      Smash the PB one and the chocolate one together and you really have something spectacular! And REALLY hard to fit in your mouth hahaha 😀 We’ve all been in the PB jar predicament. Or worse an open jar of justin’s vanilla almond butter :/ Hide the spoons! lol And I have so many half gone bob’s red mill bags in my pantry it’s crazy, always good to use something up. Thank you for watching Mandy, and I hope you don’t mind me including your photo of it in there 🙂

      Reply
  3. Rebecca @ Strength and Sunshine says

    January 25, 2016 at 6:47 pm

    Banana bread!!!!!!! The quintessential sweet quick bread. What would childhood have been like without it???? I remember kids begging me for the banana bread my momma would pack me for lunch….it was the foodie prize of elementary school! So soft and luscious and ….full of banana fun 😉

    Reply
    • [email protected] says

      January 26, 2016 at 2:32 am

      Actually it was always my mom’s homemade zucchini bread that was in demand at the lunch table when I was growing up. It was kinda famous at my elementary school (it was a really small school). But that’s becusase my mom hates bananas so she rarely made banana bread. But now that’s a good thing because more for me when I do make it 🙂 It is a classic though. Oh and I’m gonna say it again: POST YOURS SOOOOOOOON!!

      Reply
  4. Linda @ Veganosity says

    January 25, 2016 at 7:19 pm

    First, I love the video. You do such a great job with them. Second, yes for cornmeal in banana bread. I put cornmeal in pancakes, waffles, and muffins, now you’ve given me one more thing to put it in. Thanks, Natalie! It looks delicious.

    Reply
    • [email protected] says

      January 26, 2016 at 2:37 am

      Oh man I just went and searched cornmeal on your site and it’s like a jackpot of delicious things!!! The classic cornbread, that waffle stack, and especially the MUFFINS with blueberries!!!! 😮 😮 You are a long time cornmeal-in-everything baker, I gotta branch out! I love how it adds a slightly savory touch to sweet things. I need those muffins <3

      Reply
  5. Becky Striepe says

    January 25, 2016 at 7:27 pm

    I love all of these topping idea!

    Reply
    • [email protected] says

      January 26, 2016 at 2:38 am

      Thanks Becky! They were all good in different ways 🙂

      Reply
  6. The Vegan 8 says

    January 25, 2016 at 8:49 pm

    I LOVE your videos, like I always say! This is one of my favorites…I really love that you created this awesome bread for all your banana readers, adding the cornmeal is a wonderful idea! Cornmeal is one of my favorite ingredients to spruce up regular textures. I love both the peanut butter and chocolate ones! YUM! SO gorgeous girl!

    Reply
    • [email protected] says

      January 26, 2016 at 2:42 am

      I’ll just save all the toppings for you and take all the banana for me 😀 Cornmeal is awesome–great texture and just a slightly savory vibe–it’s one of my favorite things too lately. I actually just made another batch of this bread with grated zucchini thrown because I had a leftover zuc from making your cheese sauce!!! I’ll post it on IG soon, in short I LOVE it! Just had it over broccoli and yum yum yum <3

      Reply
  7. Lucie says

    January 25, 2016 at 10:07 pm

    Hahaha, aka THE banana bread that is the answer to all problems a girl can possibly have (especially with all that peanut butter on top), I love it! And your videos rock by the way <3

    Reply
    • [email protected] says

      January 26, 2016 at 2:52 am

      Exactly! You totally get me 😀 Peanut butter can solve so many food problems–not tasty enough? Add peanut butter haha! Thanks for watching Lucie!

      Reply
  8. [email protected] says

    January 25, 2016 at 10:37 pm

    Can I just have ALL THREE? I need this in my life like WOAH. I just ate the last my Vanilla Coconut Cornbread Muffins and I am already craving MORE. I know what I’ll be doing to destress from school…..BAKING.

    Reply
    • [email protected] says

      January 26, 2016 at 2:47 am

      Of course, but only if you make another batch of those muffins so we can have a proper trade! Nah you have a tough semester, I’ll just give them to you 🙂 I need to get some coconut flour and try those. I’m on a cornmeal kick and those would be a natural next treat! It is the perfect way to destress from school because it also provides mid study snacks for the whole week!

      Reply
  9. Harriet Emily says

    January 26, 2016 at 10:07 am

    I can’t imagine anything better than banana bread 3 ways!! I love everything about banana bread – so having 3 new ways to enjoy it sounds incredible!!! I loooove the berry pecan – yummy! They all sound so delicious <3

    Reply
    • [email protected] says

      January 26, 2016 at 4:54 pm

      Thanks Harriet! I suppose banana bread 4 ways could be better, but maybe that’s just getting out of hand hahaha 😀 The berry jam one was the first one I went for after I finished photographing, I can’t resist the fruitiness!

      Reply
  10. Christina says

    January 27, 2016 at 12:28 am

    These photos are gorgeous! I could make this right now – I have so many overly ripe bananas that I need to use. Except I don’t have tapioca starch – what does it do exactly?

    Reply
    • [email protected] says

      January 27, 2016 at 12:33 am

      Hi Christina, I’m so glad you like the recipe! The tapioca starch just makes for a better texture when it comes to gluten-free baking, but it is not essential. You can sub cornstarch or leave it out entirely 🙂 Enjoy!

      Reply
  11. Bethany @ Athletic Avocado says

    January 27, 2016 at 10:50 pm

    I don’t think I could choose just one way to eat it! Would it be socially acceptable if I had all three? 😉

    Reply
    • [email protected] says

      January 28, 2016 at 4:31 am

      Oh of course! The question is really just which one to attack first 😉

      Reply
  12. Melissa @ vegan does it says

    January 29, 2016 at 4:50 pm

    I’m so glad you reminded me about this banana bread! I remember seeing the insanely delicious looking photo you shared on IG, but being in the throws of morning sickness I never got around to making it. I will definitely have to make it soon!

    Reply
    • [email protected] says

      January 29, 2016 at 6:31 pm

      That’s why I reposted, just for you 🙂 Let me know if you do!

      Reply

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
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New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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