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Peaches and Cream Crisp

· Natalie 24 Comments

Peaches and Cream Crisp! Sweet summer peaches baked in a creamy vanilla sauce with a crispy grain-free crumble topping. Vegan, gluten-free, paleo!

Peaches and Cream Crisp (vegan + paleo)

Most years I overlook peach season. I’m embarrassed to admit that some years I’ve gone all 365 without eating a single stone fruit.

But never again. Not as long as this Peaches and Cream Crisp exists.

Maybe peaches aren’t my summer favorite. But soft baked hunks of fruit immersed in a sweet juice-turned-jam sauce and plentifully covered with golden crispy topping bits? That I love A LOT. Heap it into a bowl to mingle with a very necessary scoop of melty vanilla ice cream? We’re talking could-rival-chocolate-cake levels of dessert yum.

If I never eat peaches in any other form ever again, it will have been a fulfilling fruit life.

Peaches and Cream Crisp (Vegan + Paleo)

This isn’t just a peach crisp though. This is a peaches AND CREAM crisp.

Because my peachy recipe brainstorming sesh was tied between peaches and cream or peach cobbler/crisp/crumble, and I don’t like decisions so I just did both. And that turned out to be a VERY good choice…indecision FTW!

I know I know, that sounds confusing and extra. But basically what’s happening is where a normal crisp would just be saucy fruit underneath the crisp topping this crisp has a creamy custard-like component too. Think fruit crisp meets baked vanilla pudding. But like a zillion times easier than that sounds.

Peaches and Cream Crisp (Vegan + Paleo)
Processed with VSCO with a6 preset

First comes the fruit part.

Sliced (fresh or frozen and thawed) peaches Coconut sugar for sweetness. Vanilla for flavor. Lemon juice for contrast. And arrowroot starch so it isn’t peach soup.

Peaches and Cream Crisp (Vegan + Paleo)

Then the grain-free crumble topping made with a mix of shredded coconut, almonds, almond butter, maple syrup, and the all important salt. You can use another nut and nut butter, or even seeds/seed butter.

And if you want an oat topping instead, try THIS one instead.

Peaches and Cream Crisp (Vegan + Paleo)Peaches and Cream Crisp (Vegan + Paleo)

Bake. And try to wait for it to cool (but end up sneaking a warm bite because it smells too good not to).

Peaches and Cream Crisp (Vegan + Paleo)

Don’t even tell me you don’t want to dig your spoon into a big bowl of this dessert mashup right about now…

Peaches and Cream Crisp (Vegan + Paleo)

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Peaches and Cream Crisp

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Peaches and Cream Crisp! Sweet summer peaches baked in a creamy vanilla sauce with a crispy grain-free crumble topping. Vegan, gluten-free, paleo!

Ingredients

Scale

Grain-Free Crumble

  • 1 cup (70g) shredded coconut
  • 1/2 cup (80g) nuts/seeds of choice
  • 1/4 cup (60g) nut/seed butter of choice
  • 2 tbsp (40g) maple syrup
  • 1/2 tsp salt
  • 1 tsp cinnamon (optional)

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, combine the peaches, coconut sugar, arrowroot starch, vanilla, and lemon juice. Mix to evenly coat.
  3. Stir in the coconut milk.
  4. Pour into a 9×9″ square baking dish.
  5. In a blender of food processor grind the coconut and nuts/seeds.
  6. Add the nut/seed butter, maple syrup, salt, and cinnamon. Process to form a sticky crumble.
  7. Crumble on top of the peaches covering completely.
  8. Bake for 40-50 minutes. Check and rotate halfway through if it is browning unevenly. It will be golden brown on top and the center no longer jiggly when done.
  9. Cool completely or even chill overnight before serving.
  10. Spoon into bowls and serve with vanilla ice cream. Enjoy!

Notes

*Can substitute with tapioca or corn starch.

**Optional. You can make this recipe without the cream element by omitting the coconut milk and reducing the arrowroot starch amount to 1/4 cup.

Nutrition

  • Serving Size: 1 servings
  • Calories: 304
  • Sugar: 18g
  • Fat: 20g
  • Saturated Fat: 11g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 5g

Keywords: vegan, gluten-free, paleo, summer, dessert, easy

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Peaches and Cream Crisp

Cookie Dough Froyo Bites

· Natalie 15 Comments

Homemade grain-free cookie dough chunks mixed into dairy-free yogurt, coated in dark chocolate, and frozen into the perfect spoon-free froyo bite!

Cookie Dough Froyo Bites

No matter how many options they keep adding to the self-serve froyo topping bar, gummy worms will always be weird and cookie dough will always be the BEST choice.

This is a topic that is close to my heart.

Fruit is good. Crunchy cookie bits are good too. But chilly chunks of cookie dough that are extra firm when frozen but still chewy once you bite in studded with the chocolatey snap of mini chips – that’s your true BFFF (best froyo friend forever).

It’s almost the same as topping your froyo with chocolate chips (classic and forever delicious!) but these chocolate chips just happen to come wrapped in doughy unbaked cookie. You are essentially getting two toppings for the piling on effort of one. So I don’t care who you are or how strongly you feel about rainbow sprinkles, cookie dough is just the logical topping choice.

Cookie Dough Froyo Bites

I’m probably not telling you anything you don’t already know. You’ve probably had cookie dough frozen yogurt before. Or if you are used to making homemade healthier treats, you’ve probably made your own cookie dough and chunked it on top of a big bowl of blender nice cream before. Or at the very least you’ve probably had cookie dough and you’ve probably had frozen yogurt and your mind can fill in the rest.

But here’s the thing. I have discovered the easiest way to get cookie dough and frozen yogurt in one bite without blending or churning or any need for a spoon.

Cookie Dough Froyo Bites

That, friends, is the magic of the Cookie Dough Froyo Bite.

Other, less magical, but still important details:

  • Dairy-free. Made with almond milk yogurt (but you can use plain greek yogurt too!)
  • Grain-free. The cookie dough is made with coconut flour.
  • Dipped/covered in chocolate. Take that froyo in a cup!
  • Vegan, of course.
  • Optionally nut-free. I made a batch with Sunbutter cookie dough, and I think I even preferred that one to the PB.
  • So so easy!

You understand why I’ve made two batches already this week, right?

First comes the cookie dough. (And yes, you can just stop here.)

Cookie Dough Froyo Bites

Then stir those chunks into creamy yogurt.

Cookie Dough Froyo Bites

Freeze overnight.

Cookie Dough Froyo Bites

Naked little bites ready to be dipped or dunked or drizzled with chocolate.

Cookie Dough Froyo Bites

Annnnnnnnd DONE.

Cookie Dough Froyo Bites

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Cookie Dough Froyo Bites

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 20 minutes
  • Yield: 24 bites 1x
  • Category: snack
  • Method: no bake
  • Cuisine: american
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Description

Homemade grain-free cookie dough chunks mixed into dairy-free yogurt, coated in dark chocolate, and frozen into the perfect spoon-free froyo bite!

Ingredients

Scale

Cookie Dough

Froyo Bites

  • 2 cups (480g) plain unsweetened non-dairy yogurt***
  • 1 cup (180g) chocolate chips, melted

Instructions

  1. Combine the flour, applesauce, maple syrup, nut/seed butter, vanilla, and salt. Mix to form a moist dough that holds together when pressed, adding milk as needed if it’s too crumbly.
  2. Stir in the chocolate chips.
  3. Press flat on a sheet of wax paper. Cut into small pieces (it’s easier if you chill it first, but not necessary).
  4. In a mixing bowl, stir the yogurt to get rid of any lumps.
  5. Gently fold in the cookie dough chunks (you may not need all of the cookie dough, but I think you can find a use for the leftovers).
  6. Spoon into a mini muffin pan. Freeze overnight.
  7. The following day, run hot water over the back of the muffin pan to loosen, then pop the cups out of the pan.
  8. Dip each in melted chocolate and set on a pan lined with wax paper so they won’t stick.
  9. Freeze until the chocolate is set.
  10. Remove from the freezer 5 minutes or so before eating to soften. Enjoy!
  11. Keep leftovers in an airtight container in the freezer for 1-2 weeks.

Notes

*You can use all applesauce or all nut/seed butter (1/2 cup total) and adjust with the non-dairy milk as necessary, but personally I prefer the combination. Or for a date-sweetened cookie dough, try THIS recipe.

**You can substitute with more nut/seed butter or mashed banana.

***I used Kite Hill almond milk greek yogurt. I do recommend a thicker yogurt so the bites are creamy once frozen. If not using a greek yogurt go with a coconut yogurt like Coyo, or sub half with coconut cream for really creamy bites. If not vegan, you can use regular dairy greek yogurt too.

Nutrition

  • Serving Size: 1 bite
  • Calories: 111
  • Sugar: 8g
  • Fat: 6g
  • Saturated Fat: 3g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g

Keywords: frozen yogurt, ice cream, vegan, dairy-free, chocolate, snack, easy

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Cookie Dough Froyo Bites

Chocolate Covered Oatmeal Bars

· Natalie 33 Comments

Chocolate Covered Oatmeal Bars! Chewy salty-sweet oat bars topped with a fudgy layer of fruity chocolate. A favorite easy healthy snack recipe!

Chocolate Covered Oatmeal Bars

You know those moments when you want a snack that screams SNACK? Something wholesome and a little sweet that isn’t fancy and only requires hands to eat. Something on the decadent side of breakfast and the healthy side of dessert. Just perfectly situation in that middle snack zone where we all find ourselves around 3pm.

These are all of that. These are Chocolate Covered Oatmeal Bars. These are what you’re going to be needing to whip up this weekend.

Chocolate Covered Oatmeal Bars
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I know I’ve been a little NOT all out on the oat recipes lately, but this one is making up for the past few months in big and delicious ways. We’ve got oats and oat flour and chewy oat texture and an almost-like-baked-oatmeal vibe. Which is why they can pass for breakfast.

But we’ve also got a swirly chocolate coating on top and a superfluous sprinkling of chocolate chips. Which is why they can pass for dessert.

I’m almost certain this chocolate coating is not made how you think. It’s not made of melted chocolate or chocolate hazelnut spread. It is low fat and made of fruit and naturally sweet. It is bananas blended with cacao powder – that’s it. Crazy right?

It bakes and sets into this fudgy amazing layer that compliments the oat-y underneath part perfectly. And if you happen to interpret the nut or seed butter  part as USE PEANUT BUTTER, you are in for the delicious trifecta of flavors that is peanut butter + banana + chocolate.

Chocolate Covered Oatmeal Bars

Since I jumped straight to the chocolate on top, let’s back up and talk about the oat base. It’s made of:

  • rolled oats
  • oat flour
  • applesauce
  • almond butter (or whatever nut/seed butter you want!)
  • flax eggs
  • coconut sugar
  • vanilla, baking soda, and salt

This is just a super straightforward throw-everything-in-a-bowl-and-mix situation. Not fancy, remember.

Once the oat base is made, dollop the chocolate on top.

Chocolate Covered Oatmeal Bars

And swirl. And chip-sprinkle.

Chocolate Covered Oatmeal Bars

And bake.

Hello beautiful bars (that we should let cool before slicing…but we might not).

Chocolate Covered Oatmeal Bars

So. Damn. Snack-able.

Chocolate Covered Oatmeal Bars

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Chocolate Covered Oatmeal Bars

★★★★★ 5 from 7 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 bars 1x
  • Category: snack
  • Method: baking
  • Cuisine: american
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Description

Chocolate Covered Oatmeal Bars! Chewy salty-sweet oat bars topped with a fudgy layer of fruity chocolate. A favorite easy healthy snack recipe!

Ingredients

Scale
  • 2 cup (200g) rolled oats
  • 1 cup (120g) oat flour
  • 3/4 cup (110g) coconut sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 tbsp ground flax + 6 tbsp water
  • 1 cup (240g) nut or seed butter (I used almond butter)
  • 1 cup (240g) unsweetened applesauce
  • 1 tsp vanilla extract

Chocolate Topping

  • 2 ripe bananas (or frozen and defrosted)
  • 1/4 cup (20g) cacao powder

Instructions

  1. Preheat the oven to 350F.
  2. Stir together the flax and water to make the flax egg. Set aside to gel.
  3. In a large mixing bowl, stir together the oats, oat flour, coconut sugar, salt, and baking soda.
  4. Add the applesauce, almond butter, flax eggs, and vanilla.
  5. Mix to combine.
  6. Spread into an 8×8″ square baking pan that has bee sprayed with nonstick spray or coconut oil.
  7. Blend the banana and cocoa powder.
  8. Spoon on top of the oatmeal bars and spread/swirl to cover. Sprinkle with chocolate chips if desired.
  9. Bake for 25-30 minutes at 350F.
  10. Remove from the oven and cool completely before slicing (or they will be too crumbly).
  11. Enjoy! Keep leftovers in an airtight container in the fridge for up to a week.

Nutrition

  • Serving Size: 1 bar
  • Calories: 226
  • Sugar: 13g
  • Fat: 10g
  • Saturated Fat: 1g
  • Fiber: 4g
  • Protein: 6g

Keywords: vegan, gluten-free, oatmeal, breakfast, snack, chocolate, easy

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Chocolate Covered Oatmeal Bars

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Superfood Ice Cream Bars

· Natalie 26 Comments

Superfood Ice Cream Bars! No-bake brownie crust topped with naturally colored ice cream swirls – an easy and fun frozen summer treat!

Superfood Ice Cream Bars (vegan + paleo)

Remember that one time last year when unicorn drinks were the craze? And then pretty soon everyone was making rainbow swirled “unicorn” everything? And it was magical. But also weird and excessive. But magical.

This is a swirly sweet throwback to summer 2017. Because the unicorn trend may be vintage by now in Instagram years, but eating colorful swirls of ice cream will never not be fun.

Superfood Ice Cream Bars (vegan + paleo)Superfood Ice Cream Bars (vegan + paleo)

With how not-boring these look, they are actually very easy to make. That’s partly thanks to my favorite no-bake brownie crust and 3 ingredient ice cream filling. And that’s also partly thanks to Thrive Market. Every single ingredient (besides the fresh blueberries) you need for this recipe comes from Thrive Market. So basically that means you can never leave your home and still make swirly Superfood Ice Cream Bars.

Lazy ice cream lovers – rejoice! And I mean that in the most loving, I-am-one-of-your-kind way, of course.

Also, I do still recommend leaving your home for basic social/mental health purposes. Maybe take the bars with you. I haven’t yet met someone who isn’t made happier by being handed a multicolored square of ice cream.

Superfood Ice Cream Bars (vegan + paleo)

But back to how much I love Thrive Market…

I loved Thrive Market looooooong before they came to me and said: We love you too, let’s do delicious things together! (Not an exact quote, but you get the idea.)

I’ve been ordering from them at least monthly for a while now, because any company who can beat even Trader Joe’s on healthy food/ingredient prices is a company I need in my life. Plus, all of their products are 25-50% off retail price and shipped right to your door. Almond flour, maple syrup, nut butters, Enjoy Life chocolate chips, coconut milk, collagen peptides, Cocokind skin care, dog food – those are just a few of my Thrive Market regular purchases.

And when you pay for a membership (which costs less than I spend on groceries in like…half of a week), they donate a membership to a low-income family, teacher, veteran, or student. Saving me money, spreading the organic food love, inspiring superfood ice cream bars – SO MUCH YES.

If you like the sound of all that, you can start with a free trial and get 25% off your first order HERE (affiliate link).

Superfood Ice Cream Bars (vegan + paleo)

The crust. It is no bake things like this that is where coconut flour really shines. Based on these cookie dough ice cream sandwiches, the crust is made with date paste for moisture and sweetness mixed with cacao powder and coconut flour for that “baked” brownie-like texture. Oh, and a little salt.

The filling. Creamy and simple, made from cashews, maple syrup, and non-dairy milk. The texture is like ice-cream-meets-cheesecake, a.k.a. hella creamy dreamy And please don’t try to make it lower in fat or you will regret it when you are eating superfood colored ice.

The colors. Half the rainbow is deliciously accounted for in these yummy bars, but all the color comes from natural superfood sources. Spirulina for the green. Turmeric for the yellow. And blueberries pureed for the purple (cheaper and easier to find than blueberry powder).

Superfood Ice Cream Bars (vegan + paleo)

Enchanted vibes. Good ingredients. Spoon-free form.

What more could you ice cream ask for?

Superfood Ice Cream Bars (vegan + paleo)

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Superfood Ice Cream Bars

★★★★ 4 from 3 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 20 minutes
  • Yield: 8 bars 1x
  • Category: dessert
  • Method: frozen
  • Cuisine: american
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Description

Superfood Ice Cream Bars! No-bake brownie crust topped with naturally colored ice cream swirls – an easy and fun frozen summer treat!

Ingredients

Scale

Crust

  • 1 cup (~180g) pitted medjool dates
  • 2/3 cup water
  • 1/2 cup (60g) coconut flour
  • 1/4 cup (20g) cacao powder
  • 1/2 tsp salt

Ice Cream

  • 2 cups (240g) raw cashews
  • 1 cup (240g) coconut milk*
  • 1/4 cup (80g) maple syrup
  • 1/2–1 tsp spirulina
  • 1/2–1 tsp turmeric
  • 1/2 cup blueberries, pureed

Optional: 1/2 cup chocolate chips (90g) for melting and drizzling on top

Instructions

  1. Cover the cashews with warm water and soak for at least 30 minutes (if you don’t have a high speed blender, you will need to soak them for at least a few hours).
  2. Blend the dates and water.
  3. In a bowl, combine the coconut flour, cacao powder, and salt. Stir.
  4. Add the date paste and mix to form a sticky dough. If it’s too dry/crumbly add a few tablespoons of water.
  5. Press into the bottom of a pan/dish lined with parchment paper or plastic wrap (I used a 9×6″ tupperware). Set aside.
  6. Blend the (soaked and drained) cashews, milk, and maple syrup until very smooth and creamy.
  7. Divide into 3 bowls. Mix the spirulina into one, turmeric into another, and blueberry puree into the last. Add more/less to reach desired color.
  8. Spoon/dollop the colors on top of the crust and swirl with the back of a spoon or a straw.
  9. Freeze overnight.
  10. Once frozen, cut into bars and top with melted chocolate if desired.
  11. Enjoy! Keep leftovers in the freezer.

Notes

*I used light canned coconut milk, but other kinds of non-dairy milk are fine too. Or use full fat coconut milk to make them extra creamy.

Nutrition

  • Serving Size: 1 bar
  • Calories: 304
  • Sugar: 25g
  • Fat: 14g
  • Saturated Fat: 3g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 8g

Keywords: dessert, vegan, paleo, ice cream, chocolate, dairy free

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Superfood Ice Cream Bars (vegan + paleo)

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Gluten-Free Vegan Cherry Pie

· Natalie 68 Comments

Vegan Cherry Pie! Juicy summer cherries nestled inside a gluten-free crust and topped with crumbly oat streusel. Ice cream on top, required!

Gluten-Free Vegan Cherry Pie

Please tell me you are spending unjustifiable (but honestly, WORTH IT) amounts on fresh cherries every time you go to the grocery store too. Because they are just too yummy and won’t be around long. And the dark sweet ones are so so good, but the Rainier are kinda your favorite too. And you keep planning to bake/make something with them, but despite your Pinterest-inspired plans you end up just eating them all one by one.

Yeah…this is a good time of year.

Gluten-Free Vegan Cherry PieGluten-Free Vegan Cherry PieGluten-Free Vegan Cherry Pie

So good news. You do not have to put your fresh cherry munching on pause for even a second to make this pie. Munch on! We are using the frozen ones here, because easy and cheap and not having to pit six cups of cherries sounds like my kinda pie.

The whole “LAZY summer days” thing applies to summer recipes too, right?

Admittedly there are quite a few steps involved here. But your crust-pressing and cherry-chopping and streusel-crumbling efforts will be worth it when you’re slicing into that perfect pie.

Gluten-Free Vegan Cherry Pie

There are 3 main components: press-in crust, cherry filling, oat crumble.

The crust. I need you to trust me when I say that this is one of those times when coconut oil is pretty much a must. Usually I try to keep it oil free around here, but when it comes to pie crusts, especially oat flour ones, they are gross and chewy without. There is a nut butter option included, but it’s not quite as perfectly tender. And I tried an almond flour crust too, but it didn’t hold up well to all that cherry juicy-ness.

In addition to the oat flour and coconut oil, the crust is lightly sweetened with maple syrup and generously salted to contrast the juicy sweet filling.

The filling. A.k.a. heaps of cherries jazzed up with vanilla and baked until soft and so juicy. You barely need to sweeten it, they are so naturally sweet already. But you do need some sort of starch or you will be sipping your pie out of the pan. I used arrowroot starch, it works really well for these sorts of thickening jobs, but cornstarch or tapioca starch will work too.

I highly recommend slicing the cherries in half too, that makes the pie slicing much easier later.

The crumble. If you also find weaving dough into a lattice intimidating, this is for you. Sure, you could make double the amount of crust, roll, slice into strips, and weave away. Or you could make a sweet oat streusel and crumble that goodness all over your pie until just little bits of cherry peak through. It’s up to you (MAKE THE CRUMBLE).

Gluten-Free Vegan Cherry Pie

And don’t you dare eat a slice without something creamy on top.

Yogurt – I guess, if it’s before 11am.

Whipped cream – eh okay, but there’s room for improvement.

Ice cream – yesssssss! I approve of your life choices.

Gluten-Free Vegan Cherry Pie

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Vegan Cherry Pie

★★★★★ 4.9 from 12 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Vegan Cherry Pie! Juicy summer cherries nestled inside a gluten-free crust and topped with crumbly oat streusel. Ice cream on top, required!

Ingredients

Scale

Crust

  • 1 1/2 cup (180g) oat flour
  • 1/3 cup (65g) coconut oil*
  • 1/4 cup (80g) maple syrup
  • 1/2 tsp salt

Filling

  • 6 cups (840g) frozen cherries
  • 1/4 cup (80g) maple syrup
  • 1/3 cup (40g) arrowroot starch**
  • 1 tbsp vanilla extract

Crumble

  • 1 cup (85g) quick oats (or rolled oats pulsed in the blender)
  • 1/4 cup (30g) oat flour
  • 1/4 cup (50g) coconut oil***
  • 2 tbsp (40g) maple syrup
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 400F.
  2. For the crust, combine all the ingredients in a bowl and mix to form a sticky ball of dough. Add a little bit of water if necessary.
  3. Press evenly into a pie pan, and crimp the edges if desired. Set aside.
  4. For the filling, slice the still frozen cherries in half.
  5. Combine all the ingredients in a large mixing bowl and stir to evenly coat.
  6. Pour into the pie crust.
  7. For the crumble, combine all the ingredients in a bowl and mix with a fork until clumpy and crumbly.
  8. Sprinkle over the top of the pie.
  9. Bake for 20 minutes at 400F. Reduce the heat to 350F and bake for another 30-35 minutes until golden brown on top and no longer jiggly in the center.
  10. Remove from the oven. Cool for at least 2-3 hours before slicing otherwise it won’t set properly. Or chill and serve cold, it’s delicious both ways!

Notes

*For an oil free crust, use 1/2 cup nut/seed butter instead and add water as necessary to get a sticky dough consistency. It will be more chewy, not as tender.

**Can substitute with tapioca or corn starch.

***Or use 1/3-1/2 cup nut/seed butter to make it oil free.

Nutrition

  • Serving Size: 1 slice
  • Calories: 477
  • Sugar: 25g
  • Fat: 19g
  • Saturated Fat: 13g
  • Carbohydrates: 62g
  • Fiber: 5g
  • Protein: 7g

Keywords: summer, vegan, healthy, gluten-free, baking, easy, cherry, berry

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Gluten-Free-Vegan-Cherry-Pie

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