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Feasting on Fruit

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    • fruit-sweetened
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vegan · December 29, 2016

Best of 2016

2016. Reflections. Gratitude. And the recipes that got the most love this year.

Best of 2016 Recipes

The past year has been my first year of blogging full time. Actually it feels more accurate to say blogging and not being a student too. Because while it takes up all my time, the words “full time” imply that I make a lot more than I do from it than I do.

Blogging has been a part of my life for almost 3 years now, so the bigger shift for me was not being in school for the first time after…(hang on a minute while I count this out) 16 years! There were moments if I would stop and think about that fact it felt weird and still hard to believe. The whole year seemed so much more fluid–no Christmas vacation excitement or August new semester dread.

Being done with college meant being able to give Feasting on Fruit my full attention, which was simultaneously wonderful and scary. Wonderful in that I could post more, create more, and take on new projects. Scary in that it added a lot of pressure. Pressure to take FOF seriously, to take myself seriously. Because I know no one else will until I do. With that came more motivation and excitement coupled, of course, with more stress and bouts of feeling burnt out. One big jumbled mishmash of emotions–that’s what blogging is. All the good parts of life are though, aren’t they?

The months flew. The whole year flew. But it always seems that way looking back from the last week of December. Just like it always seems hard to fathom from the first week of January, that in 12 months 2017 will feel like it flew too. Oh Time, how deceiving you can be.

2016

I intended for this to simply be reflections on 2016, but as the words started flowing it turned into a gratitude list, which I think is even better actually. Like a subconscious reminder that I have a lot to be grateful for from this year…

Daily creativity. Getting to do something I love and be creative with food and photos every single day. And I am grateful for that little voice in the back of my head that reminds me, even when I am feeling a bit burned out, that it is my job to make brownies and taste test cookies and take photos of cake. And that is pretty damn awesome.

Never-ending learning. The curveballs. The late night freakout website-won’t-work moments that force me to dive deeper into the technical side of a website than I ever wanted to go. And things like how to make a square video, how/why to shoot photos in RAW format, how to make red pancakes with turmeric, how to make blue food coloring with cabbage–all these things I never knew I needed to know but now I do. I am always grateful for new knowledge. For life keeping me on my toes as it is so good at doing.

Friends. New and old. Connecting with people online is one of the best part of the internet in my opinion. I am very grateful to be surrounded by so many amazing blogger friends. Grateful for every one of them who has helped me in some way or another, and for every opportunity I have had to return the favor.

One particular new friend. A beaming baking bestie. The kind of friend that you click with immediately and forget that you haven’t known for years. And I know for a fact she and her sweet treats are going big places in this blog world!

New opportunities. And saying yes to them. And embracing the unknown that comes with. Especially this opportunity that I never saw coming but couldn’t be more grateful for.

You. For reading. For the support. For the sweet comments that put a smile on my face. For the not so sweet comments that make me stop and think and challenge me to believe in myself and my work regardless. For every single person who has tried one of my recipes and taken the time to let me know what you think. Whether you hated it or loved it, I appreciate that feedback more than you know.

Top 10 Recipes of 2016

10. Banana Cinnamon Rolls (My personal number 1 though, I can’t even count how many times I’ve made this one!)

Banana Cinnamon Rolls

9. Flourless Dark Chocolate Cake

Flourless Dark Chocolate Cake

8. Oat Rawnola

Oat Rawnola

7. Vegan Gluten-Free Cinnamon Rolls

Vegan Gluten-Free Cinnamon Rolls

6. Gluten-Free Sweet Potato Flatbread

Gluten-Free Sweet Potato Flatbread

5. Pumpkin Pie Nice Cream

Pumpkin Pie Nice Cream

4. Pumpkin Pie Cups (grain-free)

Pumpkin Pie Cups

3. Vegan Gluten-Free Flatbread

Vegan Gluten-Free Flatbread

2. Fluffy Vegan Pancakes (no bananas!)

Fluffy Vegan Pancakes (no banana!)

1. Easy Vegan Oreos

Easy Vegan Oreos

My Favorites

Those may be the most popular recipes from the year according to the numbers, but there are a few gems that the stats overlook.

Here are 5 of my personal faves that didn’t make the list…

If there was a stat that could show which recipe made the most appearances in other recipes and in my Instagram feed it would be these. The perfect coconutty color-customizable topping!

Another treat that I have remade countless times because sticky + sweet + spiced + speedy = perfection!

And this cake deserves a shoutout because it may blind us all or send it’s unicorn army after us if I don’t mention it in this post somewhere.

These brownies! So much fudgier than healthy low-fat things should be, I still don’t even understand how.

More unbelievably rich but healthy chocolate decadence, but a spoon is required for this one. Okay, at least suggested.

A small sampling of reader remakes from 2016

2017

I have never followed through with a New Year’s resolution. Nor have I ever broken one. That is because I have never made one.

Well not seriously anyways. Who knows what I said or committed to that New Years when I was 6 and I stayed up till midnight feeling like a total rebel for squirting silly string inside while watching How the Grinch Stole Christmas (a little late, huh?) with my super cool 2000 paper glasses on. That is the only New Years Eve I really have vivid memories of, I think I slept through most of the others only to be woken at 11:58 to watch the ball drop through very heavy eyes. Okay 10:58 actually #centraltimezoneproblems

I don’t want to sound cynical or cliche and say “I don’t believe in New Year’s resolutions”, but they just aren’t my thing. Too forward-thinking, not in the moment. They say you can “wish your life away“, but I think it is possible to goal your life away in much the same fashion. Constantly living by looking forward to finishing this or starting that or going there. I am absolutely guilty of not always being present, so if I started adding too many goals to the mix I would never check in with the here and now. Just one big ball of anticipation for what’s to come.

I think goals are awesome as long as long as I am enjoying the before, during, and after of achieving them, not just focused on the after.

But despite all of that, I do have a few intentions for FOF in 2017. Nothing concrete or quantifiable, just thoughts and ideas that I want to keep in mind in the coming year…

More savory recipes. My mind is already screaming at my fingers to put a big MAYBE right here. These non-sweet ideas don’t come easy to me, so suggestions/requests are always welcome in this department.

One a month, perhaps? Yes I am in large part writing this here to help hold myself accountable.

Photography experimentation. Not use a white background for every. single. shoot. Bring back some wooden backgrounds and rustic vibes. I love trying to take moody shots and playing with light and shadows, but I am not very good at it. If you don’t know what I mean, check out Aimee’s blog and her crazy-amazing photo skills–that’s what I want to work towards. Just for fun mostly, I love a good photography challenge!

Simplify. Looking at that top ten list it’s pretty clear that easy recipes with minimal ingredients are the clear winners. Right next to healthier versions of classics. I want to focus on the simple recipes, the kind that don’t require crazy ingredients (ahem…fruit snacks) and have a shot at becoming regular staples. You love them, I love them, and I am ready to see something even more scrumptiously simple knock those oreos out of the top spot!

Move. Okay maybe not a blogging goal per say, but something that has been on my mind. I don’t know where or when or how, but I am ready for a new place to call home.

More breakfast recipes. This is not so much a goal as a plan. A plan for January to be exact. For lots of people the new year means new dedication to eating healthy, and breakfast recipes are the best way to package up sweet treats in a more healthfully acceptable form. I already have lots of fun yummy ones in the works and more in my head that I am excited to share! Cake can qualify as a breakfast food, right?

Cake (coming soon...!)

Wishing you a happy New Years and 2017!! 

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In: vegan · Tagged: high carb low fat, 2016, 2017, new years, gluten-free, best, roundup, recipes, hclf, vegan

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Comments

  1. rachel @ athletic avocado says

    December 29, 2016 at 6:13 pm

    Wow you had one HECK of a year! It’s hard to believe you’ve only been blogging for 3 years, you seem like a pro! I don’t know if I could choose favorite recipe of yours…..I think all of them should be #1 haha! Cannot wait to see your growth in 2017 and more breakfast recipes :)! Well done my friend!

    Reply
    • Natalie says

      December 30, 2016 at 1:09 am

      Ha far from a pro, but I get by (somehow lol!) Constant making it up and learning as you go along seems to come with the territory in blogging. I always have the hardest time choosing a favorite too, I’m kinda glad the numbers decide for me. And it’s always interesting to see if I agree 🙂 Thank you for the kind words, and I am so happy to have gotten to know you guys better this year <3

      Reply
  2. Aimee | Wallflower Kitchen says

    December 29, 2016 at 7:41 pm

    Natalie you are one of the sweetest, most talented bloggers and just one of my favourites in general! I love your creations and always enjoy reading through your posts, particularly this one. I got a big smile on my face when you mentioned my photography – thank you so much! I love your photography a lot too <3

    Hope you have a wonderful 2017 filled with lot's more exciting opportunities!

    Hugs
    Aimee

    Reply
    • Natalie says

      December 30, 2016 at 1:12 am

      When I think amazing moody (and not moody, you do both so well!) photos you are the first person that comes to mind!! I admire your photography skills so much Aimee, if I lived closer I would have already popped in and begged you for a moody photoshoot lesson by now 😀 Your blog is most definitely at the top of my list, I always love seeing what new things you come up with! Wishing you a wonderful 2017 <3

      Reply
  3. Casey says

    December 29, 2016 at 9:16 pm

    This post and you are so inspiring. Your blog is one of my favorites to follow because not only are your recipes gorgeous but you are so authentically you in all that you do, and I so appreciate that! Best wishes in 2017, and if you decide to move to Minneapolis, I wouldn’t be mad! 🙂

    Reply
    • Natalie says

      December 30, 2016 at 1:14 am

      That means a lot to me Casey! Especially the authenticity part, because it is something I try really hard to keep in mind always, but (as we all know!) can be really challenging online. Thank you so much for the kind words, and I’ll keep the Minneapolis thing in mind haha 😀 Wishing you an amazing 2017, I can’t wait to see what is to come for you and Two City Vegans!

      Reply
  4. Sara says

    December 29, 2016 at 10:46 pm

    So fun to see your top 10 recipes! Those little banana cinnamon rolls are TOO freaking cute, Natalie. I can’t wait to try them, I’ve been eyeing them for awhile now! Best wishes to you for an absolutely lovely 2017 – based on what you’ve done here so far I can’t imagine it’ll be anything short of amazing!

    Reply
    • Natalie says

      December 30, 2016 at 1:19 am

      You are so sweet Sara, thanks for the kind words! Oh those cinnamon rolls–addictively good I tell you, especially for banana lovers like I know you are too. Even if it was just quite recently, I am really happy to have connected with you! We have very similar recipe styles it seems, and that is always a joy to find 🙂 Wishing you a wonderful New Year, and I can’t wait to follow along with you and Beaming Banana next year!

      Reply
  5. Nisha / @rainbowplantlife says

    December 30, 2016 at 12:32 am

    I’m so happy I found you this year. Your blog is amazing and your recipes always delight me. Can’t wait to see what you have in store for 2017!

    Reply
    • Natalie says

      December 30, 2016 at 1:06 am

      I absolutely agree, I am really really glad we connected 🙂 Thank you for the kind words and I can’t wait to see what amazing places you and your blog and Figberry go next year too!!

      Reply
  6. Leah M | love me, feed me says

    December 30, 2016 at 4:23 am

    This post gave me so many feels!! It’s been incredible to watch you and your blog grow and flourish. I cannot wait to see what 2017 has in store for you, sweet Natalie! Fingers crossed it involves us hanging out and eating all the vegan yums together 😉

    Happy New Year!! <3

    Reply
    • Natalie says

      December 30, 2016 at 5:19 pm

      Hang on while I add “eating all the vegan yums with Leah” to the 2017 goals list, because that NEEDS to happen!! Thank you so much Leah, I am so so grateful to have you as a friend <3 Happy New Year sweet friend!

      Reply
  7. Demeter | Beaming Baker says

    December 30, 2016 at 10:22 pm

    Natalie, I’m so glad that you took the leap and went full-time. Seeing you grow, getting to know (and love love love) you, and watching you evolve and go through new challenges has been amazing. <3 The world would not be as bright, certainly not as sweet, and most definitely lacking in the specialness that is FoF if you didn't go all in this year.

    I love that you did a gratitude list–that's my Natalie, always so kind, giving and grateful. <3 You never fail to astound and inspire me with your endless creativity, thirst for knowledge and ability to take on new challenges. How did I get so lucky to call you my bestie? 🙂 You've made my life feel so much brighter and sweeter on more occasions than I am so fortunate to ever be able to count.

    Here's to 2017: a year full of more amazing flatbreads, cups, pancakes, rawnolas and maybe a few more homemade cookies, getting to know you even better (and maybe a sleepover!!!), conquering new mountains and grand adventures (photography, savory and otherwise) with mah bestie. <3 All the x's and o's, Demeter aka Triple B.

    Reply
    • Natalie says

      December 30, 2016 at 11:35 pm

      Gah I just love this end of the year reflection time as a chance to get all mushy and sentimental for a moment!! YOU have completely made the second half (half? When did we meet, I don’t even remember??) of this year SOOOOOO much more fun and wonderful and filled with smiles 🙂 I appreciate your friendship so very much, I hope you know that <3 What is life without a triple B to chat all the things out with epically long 8 paragraph text essay style!? 😉 Yes that sleepover HAS TO happen!! 2017 will be amazing, I just know it. I cannot wait to see where you and BB are 12 months from now, and I look forward to celebrating all the victories, little and big, with ya! Endless X's and O's right back at ya! <3 <3

      Reply
  8. Heather McClees says

    December 31, 2016 at 4:50 pm

    Lovely post, Natalie!!! Happy New Year! You should be so proud and make so many good points here! Lots of love, and here’s to 2017!!! 🙂

    Reply
    • Natalie says

      December 31, 2016 at 11:51 pm

      Thank you for taking the time to read Heather, I really appreciate that! Happy 2017 to you <3

      Reply
      • Heather McClees says

        January 1, 2017 at 4:25 am

        You’re welcome! 🙂 Happy 2017 to you too! I hope it’s a good year for all of us! <3

        Reply
  9. Kaila @ Healthy Helper Blog says

    December 31, 2016 at 6:14 pm

    WHAT AN INCREDIBLE YEAR! You’ve accomplished so so much and have evern more in store for 2017!! Your blog and your recipes are seriously some of my favorite things on the internet. I feel so fortunate to have you as a friend and an inspiration!

    Reply
    • Natalie says

      December 31, 2016 at 11:51 pm

      It will certainly be interesting to see what 2017 brings! I feel very fortunate to have you as a friend in this crazy blog world too, thank you for that <3

      Reply
  10. The Vegan 8 says

    January 1, 2017 at 10:06 pm

    Such a wonderful year Natalie! You are definitely the date queen out there! Whenever I think of somebody that posts healthy desserts, yours is the first to come to mind! I loved seeing your top picks of the year, that is always so exciting to see! I loved reading about your plans too. It’s so fun to continually grow and be inspired to try new things, it keeps us from getting stale or bored. SO glad to have connected with you closer, you are such a gem and such a sweetheart!! And thanks to you, I buy dates more often now, lol! Can’t wait to see what’s in store for you this new year and always find it so exciting to watch your videos! You rock!

    Reply
    • Natalie says

      January 2, 2017 at 4:18 pm

      Awww thank you, I will gladly take that fruity title! And if I have YOU buying dates more often then I consider that a win right there haha 😀 Yes!! Never-ending self improvement–that’s the phrase that I always think of and something I definitely crave in any job and just in life. I am so very grateful to have you as a friend and for all your sweet comments and support this year. Happy 2017, I can’t wait to see what it has in store for you too <3

      Reply
  11. audrey @ unconventional baker says

    January 5, 2017 at 6:48 am

    Ok, I thoroughly enjoyed reading through like every single section here and can totally relate. I even spied one of my remakes of your recipes, which made me feel super special ?. I was actually just thinking of making a mug cake from your blog, so that’s extra synchronicity right there — meant to be ?

    I keep thinking on how time is changing so quickly when you blog, and everything seems so far away in the distant past somehow. There are so many amazing blogs now, so many amazing friends, so many talented recipe creators and photographers. The internet has become a crazy machine, with a lot of darkness to it unfortunately, but I’m also really grateful it allows for creativity to flourish. It’s weird to think that computers only came into fashion when I was in high school. That I still had the option to hand write my essays 😀 That if I wanted a recipe, I had to go buy a book or check out the library… If I wanted photography inspiration — national geographic was pretty well the only option ? And that my cell phone used to be a ginormous brick at one point ? and not the slick insta-friendly iphone of today… That’s a lot of change in a relatively short amount of time. I’m trying to foreshadow what that means for the future and my mind can’t even imagine it! Maybe people’s wish for an “insta-reach and grab” button for all the delicious food will even be a reality one day…?? Anyways look what you’ve done to me — getting farther and farther from the moment by the letter here ?

    Happy new year to you! And I can’t wait to hear where you’ll be moving to.

    Reply
    • audrey @ unconventional baker says

      January 5, 2017 at 6:51 am

      *sleek (not slick). Clearly not always grateful for autocorrect ?

      Reply
    • Natalie says

      January 5, 2017 at 6:23 pm

      Hahaha loving the mug cake synchronicity 😀 When I was going back through and finding photos for that collage I was like wow this was from 2016?? It seems like so much longer ago! I remember you posting that and loving the way the yellow popped so of course I had to include it! There is certainly a lot of good and bad on the internet and good and bad to working on the internet, but my favorite part about it has always been giving a purpose to creativity. A reason and a place to share creative projects and have them be appreciated. And a place to connect with other creators. I will just keep focusing on that beautiful fact and ignore as much of the negativity as I can. I am grateful that I grew up as computes were becoming popular so I got to experience some of both. Hehe the future–it will be interesting to see! YOU accomplished so many amazing things and growth in 2016, I cannot even imagine where 2017 will take you 🙂

      Reply

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Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’ Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’s favorite cozy spiced pop tart flavor but with no pastry crimping required! 

Gooey sweet brown sugar (or coconut sugar!) filing baked inside two layers of buttery crust and topped with a drizzly cinnamon glaze😋😋 And that delicious dough is completely vegan and gluten-free made with almond flour, coconut flour, and @edwardandsons Let’s Do Organic Cornstarch!

DOUGH
-3 cups (336g) almond flour
-1/3 cup (42g) @edwardandsons Let’s Do Organic Cornstarch
-1/4 cup (30g) coconut flour
-1/4 tsp salt
-1/3 cup (105g) maple syrup
-3/4 (150g) coconut oil, melted
-1 tsp vanilla extract

“BROWN SUGAR” FILLING
-1 cup (160g) coconut sugar (or brown sugar)
-1 tablespoon cinnamon
-2 tablespoons (25g) coconut oil, melted
-2 tablespoons (32g) nut/seed butter
-1 teaspoon vanilla extract

CINNAMON GLAZE
-2 cups (240g) powdered sugar
-1 tsp cinnamon
-1 tbsp @edwardandsons Let’s Do Organic Cornstarch
-1/2 tsp vanilla extract
-1-2 tbsp almond milk

Preheat the oven to 325°F and line an 8 x 8” baking dish with parchment paper and/or grease. Whisk together almond flour, cornstarch, coconut, flour, and salt. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8” square. Freeze the rolled out dough. 

Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency. Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer. Carefully place the rolled out dough on top of the filling, fixing any corners as necessary. Bake for 30-35 minutes at 325°F until golden brown. Cool completely before glazing.

Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set. Slice and enjoy!

#brownsugarcinnamon #poptarts #veganglutenfree
CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜

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