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vegan, breakfast, gluten-free, easy, paleo, fruit-sweetened, snacks, sweet · September 22, 2016

Banana Cinnamon Rolls

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These sticky swirly sweet banana cinnamon rolls are healthier, simpler, and sweeter than any ordinary cinnamon roll, and made in the oven with only fruit! 

Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan RecipeThere are a lot of fruits I miss from my week at the Woodstock Fruit Festival. The sweet juice-drippy mangoes. The perfectly petite strawberry papayas. The hot pink pitayas that I suspect will never show up in any grocery store around here (especially since spell check doesn’t even believe ‘pitaya’ is a word). But there is one fruity sweet snack I miss most of all…

Banana Cinnamon Rolls! And when I mentioned them many of you seemed pretty eager to try them too, so I am finally sharing that recipe. Although I must say I will miss the delicious job of recipe testing these.

Fortunately dates, bananas, and cinnamon are neither exotic nor elusive ingredients. However, these bread-less buns are typically a raw recipe made in the dehydrator. But I don’t have a dehydrator, so I experimented with another way…

Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan RecipeBanana Cinnamon Rolls (vegan)

The oven. It’s the oven obviously. There is no other secret magical banana-drying method or anything, at least not the I know about. But rather than use the oven like a mock dehydrator at it’s lowest setting and have to wait forever for your sticky swirly rolls, I experimented until I found the highest possible temp that would still dry them out but not actually bake or burn them. Higher temperature = faster cook time = snacking sooner!

And I actually found the texture preferable with this method too–not as gooey need-twelve-napkins messy. You can pick up and eat these little banana bundles with grace.

It’s still a low and slow process that will take a few hours, but most of that time is just waiting while the oven does it’s work. The actual ingredients and assembly is very easy, and you really only need 3 ingredients! You could add vanilla or salt to the date filling. Or you could add raisins on top like they did at the festival. But honestly I just love them the simple banana + date + cinnamon way.

Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan Recipe

The trickiest part of the whole process is slicing the bananas lengthwise. If you’ve never tried to do that, trust me it’s much harder than it sounds. They have a tendency to break and mush everywhere.

A few tips…
– Use spotty but not overripe bananas. Bruises and mushy spots make it almost impossible.
– Slice each banana into 3 strips. In the video I attempted 4, but since then I have found that 3 is much more doable and actually makes for a sturdier cinnamon roll.
– Leave half of the peeling on and slice it in the peeling. It is easier to hold this way and gives the banana some support.
– The straighter the banana the better.
– If they do break, save those shorter strips. You can piece them together and roll them up inside larger ones.

Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan Recipe

These Banana Cinnamon Rolls are naturally SO sweet from the combination of candy-like dates and concentrated banana sugars. If you like those two fruits, you will love them. Better than any baked bread-style cinnamon roll will ever be if you ask me!

>>> Click Below To Pin <<<

Banana Cinnamon Rolls (No Dehydrator!)

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Banana Cinnamon Rolls

★★★★★ 5 from 5 reviews
  • Prep Time: 20 minutes
  • Cook Time: 180 minutes
  • Total Time: 200 minutes
  • Yield: 10 -12 rolls 1x
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Ingredients

Scale
  • 4 spotty bananas
  • Cinnamon

Date Paste

  • 1 cup Medjool dates (about 12)
  • 1/2 cup water
  • Optional: 1 tsp vanilla and/or a pinch of salt

Instructions

  1. Preheat the oven to 250F
  2. Slice the bananas lengthwise into 3 strips each (see tips in the post and watch the video for technique).
  3. Lay out the slices on 2 baking trays lined with parchment paper. Do not overcrowd. I recommend 6 slices per tray. If you have any smaller strips that broke, lay them out too.
  4. Bake for 1 hour at 250F.
  5. Remove from the oven and let them cool for 15-20 mins.
  6. Gently run a finger or dull knife under each slice to release it from the pan. Flip them over so the side with more moisture is facing upwards.
  7. Blend all the ingredients for the date paste.
  8. Spread about 1 tablespoon of date paste down the length of a banana slice. Sprinkle with cinnamon. Roll.
  9. Repeat with the remaining slices. You can roll the shorter pieces inside the longer strips.
  10. Arrange all the rolls on one lined pan.
  11. Return them to the oven for 1.5-2 hours at 250F.
  12. Remove from the oven. Allow to cool. Eat immediately or refrigerate for a firmer consistency. Keep leftovers in the fridge.

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Banana Cinnamon Rolls (No Dehydrator!) | 3-Ingredient Vegan Recipe

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In: vegan, breakfast, gluten-free, easy, paleo, fruit-sweetened, snacks, sweet · Tagged: banana, cinnamon, LFRV, medjool dates, raw, hclf, high carb low fat, no dehydrator

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Comments

  1. Demeter | Beaming Baker says

    September 22, 2016 at 6:00 pm

    Okay, but I miss those fruits with ya! Just hearing you describe them makes me SO hungry for ALL the fruits. I’d say you’ve lived up to your blog title (something that always manages to tickle my fancy). 😉 To spellcheck, I say, fugettaboutit. Yep, I just threw an autocorrect-hungry term at it. SO there! But onto this recipe: OMG. Natalie, it’s so creative and amazing!! I’ve got to try making these for my mom! She absolutely loves dates and bananas. Plus, she totally loves eating with grace. Just sayin’. So can we add these to the list of magically awesome treats you’ll make me when we have our retreat (yes, it’s escalated to a retreat already). xo

    Reply
    • Natalie says

      September 22, 2016 at 9:51 pm

      Haha oh yeah this is a FF recipe all the way–dates and bananas and basically nothing else! Sorry banana haters? Well if your mom is a banana and date lover AND she’s also graceful I need to meet her! She sounds spectacular, although I could’ve guessed that from all your stories even without this new knowledge 🙂 Oh and thanks for the autocorrect bait, spellcheck will go for you “fugettaboutit” and leave my poor little “pitaya” alone. As long as the retreat is in some serene tropical spot I am 110% with ya 😉 xoxo

      Reply
    • Vicki Henderson says

      February 11, 2020 at 10:18 am

      I saw the discussion about a banana slicer. Would an egg slicer work?

      Reply
      • Natalie says

        February 11, 2020 at 12:11 pm

        Hmm I havne’t tried it, but since you need to slice them lengthwise I’m not sure it would be big enough…

        Reply
  2. Aimee | Wallflower Kitchen says

    September 22, 2016 at 6:10 pm

    How is this possible!? Are you a wizard? These are magic <3

    Reply
    • Natalie says

      September 22, 2016 at 9:45 pm

      Maybe?✨ lol

      Reply
  3. The Vegan 8 says

    September 22, 2016 at 6:47 pm

    I nearly DIED laughing at your comment “It’s the oven obviously”. I don’t know why I found that so funny, but I can’t stop laughing…the way you led up to it in the paragraph before like….I found another way…. then BOOM! It’s the oven, hahahaha! Ok, maybe I had too many chocolate chips earlier, lol.
    Anywaysss….this is such a creative way to make a “cinnamon roll”….obviously a much different taste, but holy moly what a wonderful idea. I just wish I liked bananas and dates, darnit! Maybe I can make them for Olivia! I love how incredibly simple it is too. I could totally see how you’d need perfect bananas too or yes, it could get quite mushy sloppy, then hey, you could turn it into nice cream, so it would still work no matter what!
    Such a fantastic idea girl!!

    Reply
    • Natalie says

      September 22, 2016 at 9:54 pm

      Hahahaha well now I’m laughing at your laughing at my silliness lol. I like to be direct, ya know 😀 And chocolate chip giddy-ness can only be a good thing I think! Yes calling it a cinnamon roll is a bit of a stretch really, but you know how the raw/vegan peeps are–everything in air quotes. This would most certainly not be your cup of tea, but I do love that you are the one thinking in terms of nicecream possibilities 😀 I was trying to brainstorm other fruits to try it with but I’ve got nothing right now. I love super simple stuff like this though, so I’ll probably keep letting my mind work on that one. Thank you!!

      Reply
  4. Nisha/@paleoandplants says

    September 23, 2016 at 12:07 am

    Coolest thing ever, Natalie! So impressed with your creativity!

    Reply
    • Natalie says

      September 23, 2016 at 1:25 am

      Aww thank you! The whole concept isn’t my idea, just my variation on it 🙂

      Reply
  5. Faith VanderMolen says

    September 23, 2016 at 12:05 pm

    Ah, I’ve been wanting to make these ever since I got my dehydrator! It needs to happen now after drooling over your photos!

    Reply
    • Natalie says

      September 23, 2016 at 4:00 pm

      Do it! Do it! Do it! I’m amazed you have a dehydrator all the way over there. But they are so delicious, I think you would love them 🙂

      Reply
  6. Kaila @ Healthy Helper Blog says

    September 23, 2016 at 3:49 pm

    These are not what I expected at all and you totally BLEW MY MIND with them! I am so excited to try these and I LOVE how easy they are! I have a dehydrator….do you think they’d work in there?

    Reply
    • Natalie says

      September 23, 2016 at 4:00 pm

      Yeah put that machine to good use! They would totally work in a dehydrator, although I can’t tell you exact times. My guess is about 2-3 hours before rolling and then 3-4 after.

      Reply
  7. Cele says

    September 23, 2016 at 8:23 pm

    Such a different and inspiring recipe! Got me some bananas and dates…can’t wait to try this. Also love your blog!!

    Reply
    • Natalie says

      September 23, 2016 at 10:59 pm

      Yay! I hope you love them too 🙂 And thank you!

      Reply
  8. Anjali @ Vegetarian Gastronomy says

    September 24, 2016 at 12:03 am

    wow! just wow…ok now you’ve really done it Natalie. These look amazing. and I mean amazing. So easy, healthy, and such a fun way to use bananas! my kids would go crazy for these! (so would I haha). Love that you recreated these and made them even better it sounds! I was so intrigued when i heard about them the first time, but i don’t have a dehydrator either so this method is perfect. Need to try soon! And btw…I’m obsessed with your videos. Love them!

    Reply
    • Natalie says

      September 24, 2016 at 3:32 pm

      As if I needed another way to use up bananas lol 😀 You should see my dining room table, it is pretty much just a banana ripening zone at this point. Between nicecream, smoothies, and now my obsession with these little guys I just can’t ever have enough. They are very kid friendly (as usual with my favorite recipes ha) but with so many banana lovers in your family one batch would be gone so fast! That is the worst part about “dehydrator” recipes. Oh thank you! My camera was so date-caramel covered after this one 😀

      Reply
  9. marvelous.max says

    September 24, 2016 at 12:06 am

    I was actually laughing so hard at that comment by The Vegan 8 haha….yes the oven is like magic if your head is all stuck in 100% raw dehydrator land. Hmmm, for those non banana lovers (are you out there?) I suspect sliced mango/pear/apple may work….apple especially, since making apple + date “rolls” is a thing too 😀 using super-soft mango or pear will probably result in the closest texture match

    Reply
    • Natalie says

      September 24, 2016 at 3:22 pm

      Lol her comment cracked me up too 😀 That’s true, after being fully raw for a while a baked anything would be pretty magical. Oooh thank you for so many wonderful variation ideas! I was thinking apples too somehow, plus the combo of apples and dates is so delicious. Mango + date sounds a little weird, but mango with a coconut filling would be amazing! The tricky part would be getting the slices long enough to roll. I’m definitely going to experiment with it 🙂

      Reply
  10. Ashley Madden says

    September 30, 2016 at 4:31 pm

    Natalie these look divine! OMG, I want a dozen so I can eat all of them lol.

    Love it
    xo

    Reply
    • Natalie says

      September 30, 2016 at 6:57 pm

      Haha I totally know what you mean! I just made a double batch yesterday–can’t get enough 🙂 Thanks Ashley!

      Reply
  11. Lucie says

    October 6, 2016 at 3:26 pm

    Oh my gosh, Natalie, this is brilliant!!! I thought cinnamon rolls were perfect the way they are but you just made me reconsider 🙂

    Reply
    • Natalie says

      October 6, 2016 at 5:42 pm

      Thanks Lucie! Oh the regular ones are still perfect, these are just funky and different and perfect in a different fruitier way 😀

      Reply
  12. Audrey @ Unconventional Baker says

    October 7, 2016 at 1:56 am

    Teehee. These are kind of making me think there is a purpose to those silly banana slicers people sell out there after all ? .. Only I think someone needs to invent a length-wise slicer so everyone can make these rolls. That might redeem all those silly infomercial products somewhat ? Or maybe they need to hire you to come up with an irresistible dessert (like this) — guaranteed sales right there ?

    These look amazing!

    Reply
    • Natalie says

      October 7, 2016 at 3:31 pm

      I thought of those ridiculous gadgets too while doing this! Yes something like the avocado slicer but for bananas–it would be perfect for this recipe. And probably only this recipe lol 😀

      Reply
  13. Jess says

    October 12, 2016 at 10:32 pm

    This is such a cool recipe Nat! Brilliant idea. I’ll definitely have to try it out.

    Reply
    • Natalie says

      October 13, 2016 at 1:23 am

      Thanks Jess! I think I’ve remade this one more than any other in months–so good 🙂

      Reply
  14. Renee Davis says

    February 17, 2017 at 12:31 am

    Thank u SO much for this recipe as I was just wondering if I cud do something w a whole bunch of bananas on counter before having to toss them. I eat Paleo so using dates pushed carb count way too high. My variation was to create my own paste filling using 2 tbsp unsweetened applesauce, 1 tbsp cinnamon, dash of nutmeg, 1 tbsp hydrolyzed collagen gelatin for protein and 2 tsp psyllium husk for a dash of fiber. They turned out great in the oven! So grateful for the creativity of all the food bloggers who generously share their work! Wud send a pix but don’t see how to attach one.

    Reply
    • Natalie says

      February 17, 2017 at 1:32 am

      Hi Renee!! Wow that is so creative for the filling, thank you for sharing! I am very intrigued to try it your way now. They aren’t exactly a low carb treat lol, but definitely a good way to put to use those ripe bananas 🙂 Happy that you loved them and thanks for the feedback!

      Reply
  15. foooodie says

    March 14, 2017 at 12:18 am

    how do we make the date past. lol

    Reply
    • Natalie says

      March 14, 2017 at 10:54 am

      Just blend the dates and water in a high speed blender until it’s smooth. I have a really thorough video tutorial here if you want: https://www.feastingonfruit.com/date-paste/

      Reply
  16. Rebecca says

    May 9, 2017 at 3:45 pm

    Super yummy!
    I ate all of them myself :).
    Thanks!

    Reply
    • Natalie says

      May 9, 2017 at 7:42 pm

      Ha yes that’s how it usually goes for me with this recipe too 😀 So glad you liked them!

      Reply
      • Rebecca says

        May 24, 2017 at 3:58 pm

        Yep #sorrynotsorry applies 🙂

        Reply
  17. Pamela @ Nutritiontohealyourself says

    July 5, 2017 at 9:00 pm

    Just brilliant! I am loving your site, so creative and delicious.

    Reply
    • Natalie says

      July 6, 2017 at 9:35 am

      Oh thank you Pamela, that means a lot 🙂

      Reply
  18. Lori says

    August 26, 2017 at 8:32 am

    Yummy, I made this last year in the dehydrator, so maybe I will try them in the oven! Great blog post and youtube video! Thanks for being a wonderful and choosing cruel-free lifestyle! Your so awesome!

    ★★★★★

    Reply
    • Natalie says

      August 26, 2017 at 11:55 am

      They taste just like the dehydrator ones, just one less appliance to have around 🙂 Thanks for the kind words Lori, hope you are having a wonderful weekend!

      Reply
  19. Keana says

    December 2, 2017 at 6:25 am

    Made these today with a couple tweaks and my, my do these taste exactly like banana ques! To my fellow Filos out there, you probably know what I’m talking about 😉

    Downside is they don’t exactly give off cinnamon roll vibes. Or at least to me. Nevertheless, thank you for sharing this recipe because damn did I miss having banana cues! I avoided buying from our kind street vendors but only because I was paranoid on gluten contamination. That being said, I will definitely be making these again :—)

    ★★★★★

    Reply
    • Natalie says

      December 2, 2017 at 11:05 am

      Hi Keana! I’ve never heard of a banana cue, but I just looked it up and I can totally see where they taste quite similar. I didn’t come up with the idea to call the “cinnamon rolls”, they are based on a raw/dehydrated version I had at a fruit festival, but you are right they are nothing similar to a baked bread type roll. Just their own unique thing 🙂 I am so happy you liked them and thanks for the feedback!

      Reply
  20. Natalie says

    December 3, 2017 at 5:46 pm

    So yummy and easy. A healthy alternative to using up bananas!

    ★★★★★

    Reply
    • Natalie says

      December 3, 2017 at 6:01 pm

      Banana bread is pretty good, but I love these little guys too!

      Reply
  21. joan says

    January 14, 2018 at 7:33 pm

    Could I do these in silicone baking cups or will they not dry out enough?

    Reply
    • Natalie says

      January 14, 2018 at 8:37 pm

      They will probably take a little bit longer that way as the heat can’t get to all sides. It will still work, but I’d recommend a sheet pan 🙂

      Reply
  22. Anna says

    November 24, 2018 at 11:51 pm

    Hi there! I was wondering how you got your date paste to be so glossy and pretty? I used Medjool Dates, the juice big ones, pureed it with 1/2 cup of water and some vanilla and the pinch of salt as it said – but my date paste is light brown and not so shiny and “see through” like yours, looks more like pureed banana. Any idea why that is???

    Reply
    • Natalie says

      November 25, 2018 at 4:41 pm

      Hmm what brand of dates were you using? That’s really the only variable I can think of😕

      Reply
  23. Audree says

    December 30, 2018 at 10:03 pm

    Hello! First of all, I’m on love with your recipes! My family and I are challenging ourselves to go sugar-free as much as possible, but my husband and kids gave a very sweet tooth as we say 🙂 your blog is a life-savour!
    I was wondering if instead of slicing the bananas on the length, I could juste cut slice them regularly and then make one tier if bananas, one tier of date puree and another of bananas for the final cooking step?
    Thanksgiving!

    Reply
    • Audree says

      December 30, 2018 at 10:04 pm

      Long live autocorrect, I meant “Thanks” 😉

      Reply
    • Natalie says

      December 31, 2018 at 4:00 pm

      I am so happy you are enjoying the recipes Audree, and lots of luck to you guys with that challenge! Hmm so are you talking like a little banana/date paste/more banana sandwich? That could work! But they still need to be little individual stacks otherwise they won’t dry out properly. Hope that makes sense!

      Reply
  24. Erin says

    March 20, 2019 at 12:25 am

    These are so great! They only lasted 24 hours in our house as you definitely can’t eat just one 😀

    ★★★★★

    Reply
    • Natalie says

      March 20, 2019 at 10:17 am

      Haha I usually find one batch = one serving with these too😆 So happy you loved them!

      Reply
  25. jane says

    December 1, 2019 at 5:40 pm

    how many calories for one of these?

    Reply
  26. Nancy says

    April 7, 2020 at 10:39 pm

    Hi! Do you have any suggestions for substituting dates? Can’t go to the grocery store until a week from now…quarantine life! Thx!!

    Reply
    • Natalie says

      April 7, 2020 at 10:41 pm

      I feel you! Raisins or dried figs would work, do you have either of those?

      Reply
      • Nancy says

        April 7, 2020 at 10:48 pm

        I don’t have raisins either 🙁 What do you think about honey, or maybe maple syrup?

        Reply
        • Natalie says

          April 7, 2020 at 11:09 pm

          I think either will just melt out and make a sticky puddle-y mess while they bake😬

          Reply
  27. Sophie says

    March 12, 2021 at 12:09 am

    I made this for my family tonight and it was a hit! I was worried about the bananas not holding up but they rolled perfectly. Next time I’m going to add chopped pecans to the date paste!

    ★★★★★

    Reply
    • Natalie says

      March 12, 2021 at 8:53 am

      YAY!! I am so glad they worked out, a little tricky to make but so sweet and tasty when they do😋 I love that idea, let me know how it goes!

      Reply

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#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes
Three things I love: blueberry muffins, white choc Three things I love: blueberry muffins, white chocolate, cinnamon sugar.

Turned into one thing I love: THESE MUFFINS.

Soft, springy blueberry muffins dressed up with dairy-free white chocolate chips and a topped with cinnamon sugar to create the perfect crackly sweet tops💙 Easy to make with my favorite @sunbutter [a d] in the batter and the perfect vegan + gluten-free texture. If you can’t find dairy-free white chocolate, dark chocolate chips would be delicious too!

New recipe on my site → @feastingonfruit link in bio

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