• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

trending now, vegan, brownies & bars, chocolate, gluten-free, easy, paleo, fruit-sweetened, candy, no-bake, oil-free · August 7, 2022

Blackberry Coconut Bars

Jump to Recipe·Print Recipe

These chocolate covered Blackberry Coconut Bars are the berry-sweetened and beautifully PURPLE version of a bounty bar, but vegan and only 5 ingredients!

Blackberry Coconut Bars
ORIGINALLY PUBLISHED FEBRUARY 21, 2019
PHOTOS UPDATED AUGUST 7, 2022

If you read my last post on Instagram, I got a little real and shared why I’m not quite in my optimal work flow right now. It happens. It’s happened before. And it will happen again. The actual creating is tricky with only 1.5 functioning hands, but it’s all the other stuff that feels overwhelming – writing, editing, sharing, all the little details.

So my plan of attack: SIMPLIFY. At least where I can. Because really we’re both just here to eat purple bounty bars, right? I mean I know they’re called Blackberry Coconut Bars and all, but deep down they are just homemade vegan bounty bars with a berry dyed heart.

So let’s skip the fluff and get right to what makes these so good:

  • Chocolate + coconut. Duh.
  • They’re um PURPLE…in case you hadn’t noticed.
  • No-bake.
  • Only 5 ingredients.
  • No added sugar.
  • The delicious contrast of snappy dark chocolate covering the flakey tart berry bars that just gets better the longer they chill.
Blackberry Coconut Bars
Blackberry Coconut Bars

You can make these with any type of berries, and explore the entire spectrum of pink to purple coconut bars. And yes, frozen berries work too. If you don’t have a high speed blender like a Vitamix, either strain the berry puree after blending (annoying, I know) or stick to blueberries or strawberries to avoid those tiny seeds.

Blackberry Coconut Bars

Happy berry bounty bar no-baking to you!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackberry Coconut Bars

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 00:30
  • Cook Time: 00:30 (chilling time)
  • Total Time: 1 hour
  • Yield: 8 bars 1x
  • Category: bars
  • Method: no bake
  • Cuisine: american
Print Recipe
Pin Recipe

Description

These chocolate covered Blackberry Coconut Bars are the berry-sweetened and beautifully PURPLE version of a bounty bar, but vegan and only 5 ingredients!


Ingredients

Scale
  • 2 cups (130g) shredded coconut
  • 1 cup (120g) fresh blackberries (or berries of choice)
  • 1/4 cup (50g) coconut oil (or coconut butter)
  • Pinch of salt
  • 1 cup dark chocolate chips

Instructions

  1. Puree the blackberries. If not using a high speed blender, strain out the seeds.
  2. In a bowl or food processor, mix together the coconut, coconut oil, berry puree, and salt.
  3. Press firmly into a pan (I used this 5×7″ glass dish) lined with wax paper.
  4. Freeze for at least 30 minutes.
  5. Cut into 8 bars. 
  6. Melt the chocolate chips.
  7. Coat bars in melted chocolate.
  8. Refrigerate until set.
  9. Enjoy! Keep in the fridge in an airtight container for up to a week.


Nutrition

  • Serving Size: 1 bar
  • Calories: 311
  • Sugar: 12g
  • Fat: 28g
  • Saturated Fat: 21g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 3g

Keywords: vegan, gluten free, bounty bars, homemade, no bake, snack, candy, dessert

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Blackberry Coconut Bars (vegan)
Pin
Share
Tweet
Email

In: trending now, vegan, brownies & bars, chocolate, gluten-free, easy, paleo, fruit-sweetened, candy, no-bake, oil-free · Tagged: berry, coconut, easy, no-bake, video, dairy-free, bounty bars

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

SunButter Stuffed Brownies
Vegan Strawberry Shortcake Muffins
Medjool Date Peanut Butter Eggs

Comments

  1. Jenni says

    February 21, 2019 at 11:28 am

    Natalie, this looks over-the-top delicious — and beautiful to boot! You never ever cease to amaze me with your recipes, your photos, your banter….you rock in every area. I’m on insta so I can only imagine what you said…..but I’m sure it was full of wit, humor, and just pure class. Rock on!

    Reply
    • Jenni says

      February 21, 2019 at 11:29 am

      *I’m NOT on insta is what I meant.

      Reply
    • Natalie says

      February 21, 2019 at 5:25 pm

      Wow Jenni, thank you so so much for all the kind words! And I appreciate that you take the time to read and don’t just skip to the recipe. Much love❤️

      Reply
  2. Carolyn says

    February 21, 2019 at 1:23 pm

    They look excellent but I will cut them smaller, so fewer calories. I have not been as active since I slightly mangled my hand two weeks ago. I hear you! One handed baking is definitely a challenge, but especially bread.

    Reply
    • Natalie says

      February 21, 2019 at 5:24 pm

      That’s a great idea too, little bite-sized bars would be cute and delish🤗💜 Oh man you too with the one hand–well I feel for you, two hands is definitely something we take for granted until it’s gone🙈

      Reply
  3. Randy says

    February 21, 2019 at 2:38 pm

    I hope your hand heals quickly. I just put these in the freezer. Question, when you cook them in chocolate are you coating the bottom also?

    Reply
    • Natalie says

      February 21, 2019 at 5:23 pm

      Yep I dipped the bottoms too, but either way works! Just hard to show on video without making a total mess🙈 Hope you love them!

      Reply
  4. Doreen says

    February 21, 2019 at 3:06 pm

    Please bake them and ship them to me or shall I say don’t bake them but ship them. Excited to try the recipe thank you

    Reply
    • Natalie says

      February 21, 2019 at 5:22 pm

      Hahaha!! Oh I wish I could, totally worth the cost of dry ice + overnight shipping with how yummy they are🤗😂 Can’t wait for you to make them though!

      Reply
  5. Julie says

    February 22, 2019 at 4:20 pm

    Do I have to use fresh fruit, or can it be frozen?

    Reply
    • Natalie says

      February 22, 2019 at 5:25 pm

      Frozen will work too! Just defrost first so they blend easier 🙂

      Reply
  6. Sandy says

    February 23, 2019 at 10:39 am

    Can you substitute butter for the coconut oil and

    Reply
    • Natalie says

      February 23, 2019 at 5:23 pm

      Hmm I haven’t tried that but it should work!

      Reply
  7. Aleks says

    February 23, 2019 at 5:06 pm

    Sooooooo good! Soooo purple (I used bloobs as my blender is too puny to deal with seeds and I am too lazy to deal with strainers)! And now, alas, so gone. Why do I never think to double up batches to account for sneaky kitchen raiders?! Another great recipe and so little effort (yay!)!

    ★★★★★

    Reply
    • Natalie says

      February 23, 2019 at 5:25 pm

      Haha well I’ve made these probably 5 times in 2 weeks and still have yet to think to double the batch so…idk what our problem is😂😂 I am so happy you liked them though, I love them with blueberries too!

      Reply
  8. M says

    February 24, 2019 at 1:48 am

    Not vegan, unless the chocolate chips are milk free.

    Reply
    • Natalie says

      February 24, 2019 at 11:36 am

      They are! If you click through the link you’ll see the brand I recommend is made without milk and certified vegan 🙂

      Reply
  9. entwife beth says

    February 24, 2019 at 8:20 pm

    I tried this recipe, but I used (because it’s what I had on hand) reduced fat shredded coconut (same brand as you linked to), and it was kind of a disaster. I pressed it down firmly, but it wouldn’t stick together, was crumbly, couldn’t make it into bars. We ate it with spoons, but it’s not as good. I did try to make up for the lower fat coconut by adding more coconut oil, but that didn’t help! Hoping the coconut was the problem, because I like the idea and the taste, and I plan to try again with the right stuff.

    Reply
    • Natalie says

      February 25, 2019 at 2:50 pm

      Aww bummer they didn’t work out, but yes it’d definitely because of the low fat coconut. I like that stuff as a topping, but it is MUCH more dry and won’t work/hold together here. Sorry! I hope you give them another chance with the regular coconut🤗

      Reply
  10. Julie says

    February 26, 2019 at 10:41 am

    Ok. Made these and the taste was spectacular! I also appreciated purple dessert. I did have issues with my chocolate sticking to the coconut. Can you tell me if you have had any issue with that or can offer any advice!?

    Reply
    • Natalie says

      February 26, 2019 at 2:41 pm

      I am so happy you liked them Julie!! Hmm the chocolate wouldn’t stick or was too messy to coat? Did you freeze the berry/coconut part or refrigerate? And for how long? Freezing for longer before coating would be my best tip there!

      Reply
  11. Brandy McKinlay says

    February 26, 2019 at 8:27 pm

    Made these twice in two days. Super easy and super delicious! Thanks for the recipe.

    Reply
    • Natalie says

      February 27, 2019 at 10:25 am

      Haha you sound like me, I can’t get enough of these lately😋 I am so happy you like them too, thanks for the feedback!

      Reply
  12. Lori says

    March 4, 2019 at 12:43 pm

    Hi, I was wondering if you used sweetened or unsweetened coconut. They look delicious. Thank you.

    Reply
    • Natalie says

      March 5, 2019 at 10:30 am

      Unsweetened! Thanks for asking, I should’ve specified in the recipe. Anyways, hope you enjoy💜

      Reply
  13. Felicia says

    March 5, 2019 at 11:58 pm

    I will be making these sooner than later 😊👍🏽 I can’t wait looks so delicious. Thanks for sharing.

    Reply
    • Natalie says

      March 6, 2019 at 8:36 am

      Yay!! I love these, they are the perfect after dinner dessert if you ask me😋

      Reply
  14. Felicia says

    March 6, 2019 at 12:00 am

    I mean to hit all the ⭐

    ★★★★★

    Reply
    • Natalie says

      March 6, 2019 at 8:36 am

      Thank you!!

      Reply
  15. Kathy says

    March 20, 2019 at 9:44 am

    These are so delicious! I did have trouble getting them to stick together but I think it’s operator error! I will definitely be making these again! I need to perfect my chocolate coating technique because they weren’t pretty outside. But the taste was outstanding!

    ★★★★★

    Reply
    • Natalie says

      March 20, 2019 at 10:20 am

      Ha taste matters WAY more than looks, so I’m still happy you liked them🤗 Honestly I still find getting the chocolate coating even and pretty and not ending up with all the bars stuck to the rack tricky myself. Usually I dip the bottoms first, then spoon it over the tops on a rack, then transfer to wax paper using two forks before they dry enough to stick to the rack. Best of luck, and I hope the next batch is even better!

      Reply
  16. Daniella says

    March 25, 2019 at 1:56 pm

    Can i make balls nad put them in the freezer and cover them with chocolate later? Have you ever tried that?

    Reply
    • Natalie says

      March 25, 2019 at 5:29 pm

      Yes absolutely! That will work perfectly, although I do think they taste better if you eat them at fridge temp rather than frozen😊

      Reply
  17. Judi Holmes says

    March 28, 2019 at 8:41 pm

    Loved these bars! The color is so beautiful and I used bittersweet dark chocolate and it was perfect. I saw it on my Instagram feed and immediately started following you and am salivating at all your other recipes as well. Thank you for sharing your delicious recipes with us. 🙂

    Reply
    • Natalie says

      March 29, 2019 at 2:49 pm

      I am so happy you liked these Judi! Mmm I love them with really dark chocolate too😋 Happy you found me, and I’m excited to hear what you try next!

      Reply
  18. Brenda says

    April 21, 2019 at 5:41 pm

    If I don’t have enough coconut oil, could I combine it with Coconut and red palm oils shortening?

    Reply
    • Natalie says

      April 22, 2019 at 11:43 am

      Haven’t tried it, but yes I think that will work!

      Reply
  19. Debbie says

    May 4, 2019 at 7:44 pm

    I made these with raspberries and dark chocolate. They were SO good, I puréed in my Blendtec and used coconut butter.

    ★★★★★

    Reply
    • Natalie says

      May 5, 2019 at 10:27 am

      Oh that sounds amazing!! And good to know coconut butter worked too 🙂 Thanks for the feedback, Debbie!

      Reply
  20. Debbie says

    October 27, 2020 at 11:56 am

    The print link goes to matcha gin fizz (sounds good but probably not for 10 am). I may try adding nuts and/or granola to break up coconut

    Reply
    • Natalie says

      October 27, 2020 at 12:37 pm

      Ah yes I know, the print button is broken I am working on it right now SORRY! But I hope you enjoy the bars, and I love the nutty addition idea😋

      Reply
  21. Christy says

    August 4, 2021 at 10:06 am

    Can I omit the oil or sub with nut butter?

    Reply
    • Natalie says

      August 5, 2021 at 9:28 am

      Coconut butter would work for sure! Other nut butters will change the texture and taste and color, but still be yummy I think. You will need slightly more of either, probably around 1/3-1/2 cup to get them to hold together properly

      Reply

Trackbacks

  1. On the List says:
    May 8, 2021 at 7:06 am

    […] Feed Feed recently shared these Blackberry Coconut Bars from Feasting on Fruit (that are no-bake and […]

    Reply
  2. My relationship to food is the best it’s been in years and here’s why... ... says:
    January 20, 2022 at 1:31 am

    […] feel great eating high fat/protein with lots of (cooked) veggies and berries and coconut and some grains and plenty of chocolate in there too. But I figured that out through trial and […]

    Reply
  3. Chocolate Covered Strawberry Bars - Feasting on Fruit says:
    February 27, 2022 at 10:33 am

    […] Already planning, already know I will love. Blackberry version? We might have to throw it back to this similar but simplified recipe because I don’t know how easy freeze dried blackberries are […]

    Reply
  4. Chocolate Lined Strawberry Bars - Feasting on Fruit - portalbeneficiosparavoce.com.br says:
    May 10, 2022 at 8:56 pm

    […] Already planning, already know I’ll love. Blackberry model? We would should throw it again to this related however simplified recipe as a result of I don’t understand how simple freeze dried […]

    Reply
  5. Blackberry Coconut Bars - Feasting on Fruit - EnjoyHotFood says:
    August 16, 2022 at 1:43 am

    […] Print […]

    Reply
  6. 4 No-Bake Nutrient-Rich Vegan Treats | yogawithpaul says:
    September 6, 2022 at 4:55 am

    […] If you’re looking for that visceral ‘just-bit-into-a-chocolate-bar’ satisfaction, look no further. This is another simple recipe with just a few whole-food ingredients, including fresh berries — it calls for blackberries but you can substitute anything. Whichever fruit you choose, it will add vitamins and antioxidants to the antioxidants from the chocolate and the natural sweetness of coconut flakes. Full recipe at Feasting on Fruit. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Cookie Dough Ice Cream Sundae Cones

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

instagram

Follow @feastingonfruit

SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#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

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue