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
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
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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vegan, chocolate, gluten-free, easy, sweet, pies & crumbles · May 28, 2015

Banana Slice-Not-Split Pie

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Banana Slice-not-Split Pie - FeastingonFruit.com

Graham cracker crusts and chocolate crusts, fruity crusts and oat crusts. But I think I may have just discovered my favorite crust of all: the rice crispy crust!

Banana Slice-not-Split Pie - FeastingonFruit.com

I usually make my marshmallow-free rice crispy treats with brown rice syrup, but I was out. So I used coconut nectar to sticky my crust together, and I can now tell you from experience that brown rice syrup is a better rice crispy glue. The crispy crust just didn’t crispify quite the same way with the coconut nectar. BUT if you freeze it…problem solved! Or you can just use trusty ‘ole brown rice syrup…problem still solved! And if you really want to treat yourself, you could try a chocolate crispy crust.

Banana Slice-not-Split Pie - FeastingonFruit.comBanana Slice-not-Split Pie - FeastingonFruit.com

Sliced not split. Coined not halved. Stacked in a pie not stuffed with ice cream. There are some definite differences between this and a banana split, most notably the lack of ice cream (not to say it wouldn’t be a tasty addition). But the banana base, the choco drizzle, the nutty sprinkle, and especially the cherry on top are all a little reminiscent of a banana split. Just take a few steps back and sort of squint a bit and you’ll see what I mean. Or watch the video…

Banana Slice-not-Split Pie - FeastingonFruit.com

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Banana Slice-Not-Split Pie

★★★★★ 5 from 1 reviews
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 mini pies 1x
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Ingredients

Scale
  • FOR THE CRUST
  • 2 cups brown rice crispies (I really like One Degree Organic’s brown rice crisps)
  • 3 tbsps coconut nectar or brown rice syrup
  • FOR THE CHOCOLATE SAUCE
  • 2 tbsps cacao powder
  • 2 tbsps coconut nectar
  • 1 tbsp water
  • EVERYTHING ELSE
  • 4–5 bananas (sliced)
  • Toppings (nuts, dried fruit, cacao nibs, etc.)
  • 2 sweet cherries

Instructions

  1. FOR THE CRUST: Heat the coconut nectar until it starts to bubble. I microwaved it for about 30 seconds on high. Use a large container and watch it carefully, it can bubble over very quickly.
  2. Mix the warm coconut nectar into the rice crispies.
  3. Divide the sticky crispies between two pans that are lined with wax paper or lightly oiled.
  4. Press the crust into the pans with a sheet of wax paper to keep it from sticking to you fingers.
  5. Freeze for at least 10 minutes.
  6. FOR THE CHOCOLATE SAUCE: Whisk all the ingredients together until smooth.
  7. Once the crusts are chilled and crunchy, layer in the sliced bananas, sprinkle on toppings, and drizzle the sauce over top. And don’t forget the cherry!
  8. Eat immediately.

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Banana Slice-not-Split Pie - FeastingonFruit.com

What’s your favorite kind of pie crust?

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In: vegan, chocolate, gluten-free, easy, sweet, pies & crumbles · Tagged: banana, cherry, crust, rice, video, sauce

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Comments

  1. Mel @ The Refreshanista says

    May 29, 2015 at 11:09 am

    wow this recipe is so simple, I love it! totally pinning this for future banana split cravings 🙂

    Reply
    • [email protected] says

      May 29, 2015 at 12:40 pm

      Thank you Mel! Plop a scoop of ice cream in there too if you really want to satisfy that craving 😉

      Reply
  2. Harriet Emily says

    May 29, 2015 at 4:54 pm

    Mmmm! Now this is my kind of dessert. I have a serious addiction to rice crispies – I love their texture so much! Then combining them with chocolate and bananas – two of my favourite things!! = complete heaven! Yum!!

    ★★★★★

    Reply
    • [email protected] says

      May 29, 2015 at 4:56 pm

      Thanks Harriet! I share your rice crispy addiction, giant rice crispy treats are the stuff that dreams are made of 😀 haha I have a feeling you will love this <3

      Reply
  3. Cailee says

    May 30, 2015 at 3:34 pm

    This looks so good!! What a fun combo of flavors and textures!! Great recipe! Thanks so much for sharing! 🙂

    Reply
    • [email protected] says

      May 30, 2015 at 4:10 pm

      Thank you Cailee! It’s fun and easy…my kind of snack 🙂

      Reply
  4. Petra @honeywithspice says

    May 31, 2015 at 12:16 pm

    Those bananas yesss! This would be great for when I crave something sweet but light (and crispy). Those pies look very cute x

    Reply
    • [email protected] says

      May 31, 2015 at 1:09 pm

      Lots of bananas with a side of crunchiness…I think you would like it 🙂

      Reply
  5. Ceara @ Ceara's Kitchen says

    June 1, 2015 at 6:19 am

    This pie looks so delicious, Natalie! I love all the ingredients used in it as well (yay bananas!!) – I have tried cooking with coconut nectar yet but it looks so perfectly sticky – perfect for granola bars too! YUM!

    I love your videos – I just subscribed to your youtube channel as well! Yay!

    Reply
    • [email protected] says

      June 1, 2015 at 12:42 pm

      Yes it is SO sticky! Not quite as sticky as brown rice syrup, but getting there. It has a slightly tangy flavor, kind of like bee free honee (or real honey I guess), I’m starting to use it more and more 🙂 And thanks for subscribing <3

      Reply
  6. Sophia @ Veggies Don't Bite says

    June 2, 2015 at 3:31 am

    This looks awesome! I love the drizzle on the top. And the concept is so clever! I bet my boys would love it!

    Reply
    • [email protected] says

      June 2, 2015 at 12:40 pm

      Thanks Sophia! Yes, like many of my recipes these are very kid friendly…I guess my taste buds have a lot in common with a 5 year olds 😀 haha

      Reply
  7. The Vegan 8 says

    June 2, 2015 at 4:57 am

    Hi Natalie, is this just the cutest thing ever?! So simple too! I bought coconut nectar awhile back and was surprised at the flavor not being as sweet as I thought or hoped….I thought it would taste just like coconut sugar, but in liquid form, but it doesn’t taste like that at all. Wasn’t a huge fan, but since I hate wasting ingredients, I will find a use for it, lol! I think your recipe is perfect using, just the right amount of sweetness for a crust! Super cute!

    Reply
    • [email protected] says

      June 2, 2015 at 12:35 pm

      I totally agree! I didn’t like it when I first tried it either, I have had the same one bottle for almost a year because I didn’t know how to use it. While I still prefer coconut sugar, I’m slowly coming to like the flavor of coconut nectar more and more. Maybe it’s something you have to get used to, it kind of has that tang and it’s not super sweet. But I know you’ll find something to use it for 😉

      Reply
  8. Audrey @ Unconventional Baker says

    June 4, 2015 at 5:20 pm

    Hehe. Love it. I’d slice mine anyhow 🙂 This looks incredible from top-to-bottom <3

    Reply
    • [email protected] says

      June 4, 2015 at 6:25 pm

      A tiny little messy slice it would be then 🙂

      Reply
  9. Teri says

    March 9, 2018 at 2:10 pm

    Two bananas per person seems to be too much, otherwise sounds good.

    Reply

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