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Chocolate + Vanilla Cake Parfait

· Natalie 31 Comments

Chocolate + Vanilla Cake Parfait - FeastingonFruit.com

I had leftover cupcakes. I had frozen bananas. I had a sweet craving. So this happened.

Chocolate + Vanilla Cake Parfait - FeastingonFruit.com

I don’t understand the birthday party tradition of cake and ice cream. I barely understand the concept of ice cream cakes. Just think about it for a minute, if the cake part wasn’t there, you would be eating ice cream with frosting…weird and ew! If you find that attractive, please explain the appeal to me, because I am bewildered. Cold and creamy + warm and creamier just doesn’t sound like a good combo in my opinion. But cake – frosting + ice cream I am a big advocate of!

And I have to give a shoutout to my friend Bianca from ElephantasticVegan.com because she totally gets me on this one. Just look at her magnificent cake + ice cream creation!

Chocolate + Vanilla Cake Parfait - FeastingonFruit.com

It’s also a great way to solve the ever-so-common problem of extra, unwanted cupcakes. Or the issue of an overstocked freezer of bananas. #veganstruggles

Chocolate + Vanilla Cake Parfait - FeastingonFruit.com

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Chocolate + Vanilla Cake Parfait

★★★★★ 5 from 1 review
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 parfait 1x
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Ingredients

Scale
  • 1 Everything-Free Vanilla Cupcake
  • 1 Everything-Free Chocolate Cupcake
  • 3 frozen bananas
  • 1/2 tsp vanilla bean powder (I love Sunfood Vanilla Bean Powder)
  • 1 tbsp cacao powder

Instructions

  1. Cut both cupcakes into large chunks. Set aside.
  2. Blend the frozen bananas on high until smooth.
  3. Remove half of the banana ice cream. Stir in the vanilla powder. Place in the freezer.
  4. Blend the remaining nicecream again with the cacao powder.
  5. Layer it all in a tall glass and enjoy (additional toppings always allowed)

Chocolate + Vanilla Cake Parfait - FeastingonFruit.com

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Banana Slice-Not-Split Pie

· Natalie 17 Comments

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 review
  • 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.

Banana Slice-not-Split Pie - FeastingonFruit.com

What’s your favorite kind of pie crust?

Coconut Raspberry Ice Cream Oatmeal

· Natalie 28 Comments

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

Oatmeal and ice cream are usually at opposite ends of the chronological meal spectrum of a day. But I have compressed that entire spectrum into one bowl, one bite, one warm + chilly spoonful. Even though it may seem like breakfast time comes long before dessert time, if you look at it another way dessert time and breakfast time are actually back-to-back, you just happen to be sleeping in between.

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

This particular breakfast/dessert bowl is coconut on the bottom, raspberry on top. But think of this recipe as a template in which you can mix and match and switch and swap flavors in every way. Peanut butter oats + chocolate ice cream. Blueberry oats + vanilla ice cream. Banana oats + caramel ice cream. Cinnamon oats + mango ice cream. I’m going to stop now, I think your mouth is watering enough.

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

Ice Meal or Oatscream? I really wanted a hybrid name for this dish. Ice meal sounds like I made flour out of ice (which is called a snow cone). Oatscream sounds like oats are in grave danger and need our help. You can see why I just called it ice cream oatmeal. But if you have a better name for this delicious dish please share, because it deserves something catchy.

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

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Coconut Raspberry Ice Cream Oatmeal

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 1x
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Ingredients

Scale
  • FOR THE OATMEAL
  • 1/2 cup rolled oats
  • 1 cup unsweetened light coconut milk
  • 1 tbsp sweetener of choice (optional)
  • FOR THE ICE CREAM
  • 1 frozen banana
  • 1/2 cup frozen raspberries
  • Fresh raspberries and shredded coconut for topping

Instructions

  1. FOR THE OATMEAL: Combine all the ingredients in a saucepan.
  2. Bring to a boil over medium high heat.
  3. Reduce the heat to low and cook for about 10 minutes until thick, stirring occasionally.
  4. FOR THE ICE CREAM: While the oatmeal is cooking, blend the bananas and raspberries in a food processor or blender until smooth and creamy.
  5. Freeze for 10 minutes so the ice cream is scoopable.
  6. Spoon the oatmeal into a bowl.Top with a couple of scoops of ice cream, fresh raspberries, and shredded coconut. Serve immediately.

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

Vegan Flourless Chocolate Cake with Blueberries

· Natalie 183 Comments

Decadent vegan flourless chocolate cake so rich you won’t believe it’s healthy and made with just 5 ingredients. A reader and personal favorite!

Vegan Flourless Chocolate Cake | Only 5 Ingredients!

How do just 5 ingredients transform into cake? I don’t really know. But I do know that it is the healthiest, gooey, deep dark chocolate cake creation you’ve ever had. It looks like cake, but it melts in your mouth like a piece of rich chocolate.

Vegan Flourless Chocolate Cake | Only 5 Ingredients!Vegan Flourless Chocolate Cake | Only 5 Ingredients!

Vegan Flourless Chocolate Cake

It’s almost too rich, but we all know that’s not really possible. Super rich chocolate just means that you need to take small bites and savor every morsel. It means that you need something light and creamy to balance it out. My choice: nicecream! But coconut whipped cream or chickpea meringue or any vegan ice cream would be a perfect cake comrade.

Vegan Flourless Chocolate Cake | Only 5 Ingredients!Vegan Flourless Chocolate Cake | Only 5 Ingredients!

Health Benefits of Cake?

If you aren’t already rushing to the kitchen to make this, let me give you one more reason: antioxidants!! This cake is brimming with antioxidants from the blueberries AND the cacao. So it’s really in the best interest of your well-being to eat this cake…every day…for the health benefits of course.

Please note that this is not the ideal cake for layering, nor does it work well as cupcakes. It has a very unique texture that is best suited to be made in a single 6 inch cake pan. For a more versatile vegan chocolate cake with a traditional texture I suggest this recipe -> Fruit Frosted Chocolate Layer Cake

Vegan Flourless Chocolate Cake | Only 5 Ingredients!

Decadent vegan flourless chocolate cake made with just 5 ingredients. A reader and personal favorite!Click To Tweet Print
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Vegan Flourless Chocolate Cake with Blueberries

★★★★★ 4.7 from 21 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

Decadent vegan flourless chocolate cake so rich you won’t believe it’s healthy and made with just 5 ingredients. A reader and personal favorite!

Ingredients

Scale
  • 1/2 cup + 2 tbsps blueberry puree *see note
  • 3/4 cup cacao powder
  • 1/2 cup coconut sugar
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • PURPLE SPRINKLES
  • 1/4 cup unsweetened shredded coconut
  • A handful of slightly defrosted frozen blueberries

Instructions

  1. Preheat the oven to 350F.
  2. Stir together the cacao powder, coconut sugar, and baking powder in a mixing bowl.
  3. Add the blueberry puree and vanilla. Whisk until everything is combined and no lumps of cacao remain.
  4. Spread evenly into a 6 inch pan lined with parchment paper.
  5. Bake for 25 minutes at 350F.
  6. Let the cake cool for at least 20 minutes before removing from the pan. It is very delicate when warm, so to be sure it comes out cleanly, you can chill the cake first.
  7. FOR THE SPRINKLES: Toss the coconut with the blueberries until the color transfers.
  8. Top the cake with sprinkles and optional nicecream/whipped cream/ice cream.
  9. Serve warm or cold, it’s delicious both ways!

Notes

*Whole berries decrease by about 1/2 when pureed, so to make the 1/2 cup + 2 tbsps I used about 1 1/4 cup frozen blueberries that I defrosted.

Keywords: gluten free, chocolate, easy, baking, healthy, vegan, dairy free, flourless

Vegan Flourless Chocolate Cake {with just 5 ingredients}