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

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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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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/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

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!

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#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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