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vegan, gluten-free, cakes & breads, sweet · August 11, 2016

Carrot Cake Ice Cream Cake

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Carrot cake with frosting replaced by creamy caramel-flavored banana ice cream and custom carrot coconut sprinkles to match! Vegan, gluten-free, oil-free.

Carrot Cake Ice Cream Cake {vegan, gluten-free, oil-free}

Another ice cream cake…really, Natalie?

Yes yes, but hear me out. Or if I can’t convince you that more cake was absolutely necessary, then perhaps a delicious slice of this Carrot Cake Ice Cream Cake can.

Carrot Cake Ice Cream Cake {vegan, gluten-free, oil-free}

I posted this ice cream cake a couple of weeks ago and a little bird (a.k.a. youtube commenter) asked for a carrot cake version for her birthday. I couldn’t say no to such a deliciously genius birthday wish. And I wanted to make it happen before pumpkin season strikes and ice cream is no longer cool (no pun intended…okay maybe a little intended).

Carrot Cake Ice Cream Cake {vegan, gluten-free, oil-free}

The Ice Cream

This time around I used banana ice cream for the creamy “frosting”. If you’ve ever frozen nicecream you’ll know that it can turn into an icy solid brick o’ banana. So to help preserve the creaminess, I added date paste to the mix. It also makes it taste caramel-y and luscious, so there’s that to look forward to too.

Date paste made with coconut milk? Even better! I personally used light canned coconut milk, but you could use full fat for extra creaminess or almond/soy/whatever for less fat.

Carrot Cake Ice Cream Cake {vegan, gluten-free, oil-free}Carrot Cake Ice Cream Cake {vegan, gluten-free, oil-free}

The cake

Carrot cake has gotten the better of me countless times before. Those little orange shreds contain a lot more moisture than they let on, which can often result in mushy cake if you aren’t careful. And in a date-based cake the chance of a mushy middle is even  greater.

That’s why I sweetened this cake with a combination of dates and coconut sugar. The dates keep it moist and add some sweetness, and the coconut sugar makes up for the rest.

The batter will seem really thick/dry for a cake batter, but it’s supposed to be. The carrots release a lot of moisture during baking, so if it starts seemingly a little dry it will be perfect after baking.

No mushy middle that sinks down into a cake crater as it cools. Because that’s just sad.

My cake took about 35 minutes to bake through completely. To test it for doneness, lightly press the center. It should feel firm not mushy just like the outer edges. If not, turn the oven down to 325F and leave it for another 5 minutes.

Carrot Cake Ice Cream Cake {vegan, gluten-free, oil-free}

The Sprinkles

What’s a cake without custom-made matching sprinkles? Another variation of my Homemade Coconut Sprinkles, this time colored orange with carrot juice!

If you don’t have a juicer, you can simply buy carrot juice. Or put a carrot in the blender, shred it really small, then squeeze the shreds in a nut milk bag to extract the juice. It’s terribly inefficient, but for the tablespoon or two you need to make sprinkles it works.

Carrot Cake Ice Cream Cake {vegan, gluten-free, oil-free}

And my apologies about the funky lighting in the video, it was filmed during a thunderstorm. It’s been raining here non-stop and eventually me and my cake couldn’t wait any longer…so yeah.

>>> Pin It <<<

Carrot Cake Ice Cream Cake {vegan, gluten-free, oil-free}

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Carrot Cake Ice Cream Cake

★★★★★ 5 from 6 reviews
  • Yield: 6 servings 1x
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Ingredients

Scale

Carrot Cake

  • 1 cup shredded carrots
  • 8 pitted Medjool dates
  • 1/3 cup coconut sugar
  • 3/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 1/4 cup oat flour
  • 1/4 cup tapioca starch
  • 2 tsps baking powder
  • 1 tsps baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ginger

Ice Cream

  • 8 pitted Medjool dates
  • 1/2 cup non-dairy milk (I use light canned coconut milk)
  • 4 frozen bananas

Sprinkles

  • 1/4 cup unsweetened shredded coconut
  • 1–2 tbsps carrot juice

Instructions

  1. Carrot Cake: Preheat the oven to 350F. In a food processor, blend the carrots, dates, milk, coconut sugar, lemon juice, and vanilla extract. It can still be slightly chunky.
  2. Add the rest of the ingredients. Blend until combined into a thick batter.
  3. Transfer to a lined or oiled 6-inch round cake pan. Smooth the top with a spatula or slightly wet hands.
  4. Bake for 35 mins at 350F. Test the center for doneness. If it feels slightly mushy leave it for 5 more minutes and consider lowering the temp to 325F.
  5. Remove from the oven and cool. Then slice into 2 layers using a serrated knife or cake slicer.
  6. Ice Cream: Blend the dates and milk.
  7. Add the bananas.
  8. Blend until smooth.
  9. Sprinkles: Toss the ingredients together until all of the coconut is well coated and orange.
  10. Leave out overnight to dry.
  11. Assemble: Layer in a 6-inch springform pan: cake, ice cream, cake, ice cream. Top with sprinkles.
  12. Freeze overnight.
  13. Remove from the freezer 5-10 minutes before cutting and eating. Keep leftovers in the freezer.

Did you make this recipe?

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Carrot Cake Ice Cream Cake {vegan, gluten-free, oil-free}

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In: vegan, gluten-free, cakes & breads, sweet · Tagged: carrot, cinnamon, coconut, freezer, ice cream, medjool dates, birthday, nicecream, hclf, veggie

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Comments

  1. Becky Striepe says

    August 11, 2016 at 4:33 pm

    This looks awesome, Natalie, and I love the video!

    Reply
    • Natalie says

      August 11, 2016 at 6:26 pm

      Thanks Becky 🙂

      Reply
  2. The Vegan 8 says

    August 11, 2016 at 5:28 pm

    This is so pretty Natalie! It has been years and years since I’ve had an ice cream cake. Does it stay moist after being frozen? The few times I’ve tried freezing cake it gets so dry. I love carrot cake and all the spices and aromas, so perfect for fall, or really anytime of the year! By the way, you have baking powder typed twice and no tapioca mentioned in the list 🙂 I’d be so tempted to add some ginger to that frosting, I am a huge ginger fan and honestly, can’t get enough of it. It is such a versatile spice that works both in savory and sweet! I am now craving some ice cream cake and still can’t get out of my head that gorgeous cotton candy one you did!! Did you win, any results on the contest yet? It’s one of the prettiest cakes ever!

    Reply
    • Natalie says

      August 11, 2016 at 6:35 pm

      The freezer definitely dries it out more than a non-ice cream cake, but paired with the melty ice cream I don’t really mind. If ever I find a way to prevent that I’ll let you know, it seems kinda unavoidable unless you were to smother it in frosting or something. Ahh oops…fixed now. Thanks for that 🙂 That’s what I get for late night post writing lol. I thought about cinnamon in the frosting actually, but ginger would be delicious too! I was wishing I had some fresh ginger in my fridge when I made this, that would’ve been even better. And nope no contest results yet, so fingers still crossed. I appreciate you optimism for me and my cake <3

      Reply
  3. Jenn says

    August 11, 2016 at 5:51 pm

    Ah, I am a sucker for carrot cake and those wonderful aromatic spices! Pairing it with ice cream – genius! Looks so amazing!

    Reply
    • Natalie says

      August 11, 2016 at 6:26 pm

      Me too Jenn. I was pretty pumped to get that request 😀

      Reply
  4. Kaila @ Healthy Helper Blog says

    August 11, 2016 at 7:09 pm

    AMAZING, friend!!! Truly amazing. I need to make this!

    Reply
    • Natalie says

      August 11, 2016 at 9:11 pm

      Thanks girl! With carrot cake and nicecream it’s kind of a no brainer 🙂

      Reply
  5. Demeter | Beaming Baker says

    August 11, 2016 at 8:46 pm

    Oh girl, you know I don’t question what you do… especially when it comes to recipes. And more importantly, I don’t question anything you do when it comes to CAKE. You are so sweet to make a birthday request cake. Could there be a better cake? I don’t think so. 😉 That melty bite on the fork is everything and more. Just… can you include this in my care package? Along with your amazing sprinkles… in every color. Ever? Don’t forget the fairy-themed tints, okay? 🙂
    I loved the lighting in this video–could be because something about thunderstorms is just cool and romantic? Meanwhile, seeing that forkful on video was even better than seeing it via photo. Please move near me. That’s not a big request or anything, right? 🙂 xoxo

    Reply
    • Natalie says

      August 11, 2016 at 9:14 pm

      I love getting recipe requests, especially when they are totally genius and need to exist in the world like this one! This one is going to make the whole care package a little melty and sticky, but I think it’s worth the tradeoff for ice cream, don’t you? Maybe if we coat the whole thing in your magic shell it will be fine…and extra delicious? Chocolate + carrot cake…hmmm? Do you have few storms and better lighting up there? Okay, sold!! Save me a crispy treat please? xoxo

      Reply
  6. Amanda - Create N Plate says

    August 11, 2016 at 10:58 pm

    This looks absolutely amazing! Seems like the perfect task to take on for this weekend. Yum!

    Reply
    • Natalie says

      August 12, 2016 at 2:40 am

      Haha sounds perfect for me! Tasks that end in a snack are always good 🙂 Thanks Amanda!

      Reply
  7. Faith VanderMolen says

    August 12, 2016 at 1:58 am

    OMG Natalie! Your photos and video skills just keep getting better and better! So professional!! And that cake…I need some!

    Reply
    • Natalie says

      August 12, 2016 at 2:39 am

      Oh you are so kind, thanks Faith! I’m always experimenting with new styles for photos, it’s probably my favorite part of the whole process 🙂

      Reply
  8. Michele @TwoRaspberries says

    August 12, 2016 at 4:51 am

    you never have to justify another ice cream cake to me! I’m always down for this! 😉 these pictures are so dreamyyyy… I am in love with this carrot cake caramel ice cream combo! totally on point! YUM times a million! 😉

    Reply
    • Natalie says

      August 12, 2016 at 4:32 pm

      Hahaha, we think alike!! Plus its a NICEcream cake this time, so practically health food 😉 Mmmm I want to make my niceream with date paste all the time, it was so good! That could be a recipe (and meal!) all it’s own, especially with a pinch of salt added in <3 Thanks Michele!

      Reply
  9. lama says

    August 12, 2016 at 8:44 am

    can i use normal sugar ? i don,t have coconut sugar 🙁

    ★★★★★

    Reply
    • Natalie says

      August 12, 2016 at 4:30 pm

      Yeah for sure! It will be just fine 🙂

      Reply
  10. Kat says

    August 12, 2016 at 10:08 pm

    WOW I can’t wait to try this! 😀 You are quite simply, a dessert genie

    Reply
    • Natalie says

      August 13, 2016 at 4:30 am

      Yay!! I hope you love it 🙂

      Reply
  11. Steph says

    August 13, 2016 at 5:58 pm

    I LOVE carrot cakes!! I need to try this ASAP! You are so talented Natalie!!
    Just a little problem, i have all the ingredients minus the dates (in this season is really expensive) , so how can i replace them? I really want to do thissss 🙁

    Reply
    • Natalie says

      August 13, 2016 at 6:28 pm

      Hi Steph! Carrot cake is the best, isn’t it! 🙂 To substitute for the dates in the cake, increase the coconut sugar to 2/3 cup, and replace 1/2 cup of the non-dairy milk with unsweetened applesauce for moisture. In the frosting, you can just leave them out and use plain banana ice cream. It will be a little bit icier, but as long as you let it defrost for 10-15 mins before eating it will taste fine. I hope that helps, let me know if you have any other questions 🙂

      Reply
  12. Mandy says

    August 14, 2016 at 4:13 am

    Hehe, you never need to explain or justify when it comes to cake…or in this case, ice cream cake ?? This is beautiful! What an awesome reader request! I love carrot cake, but an ice cream carrot cake sounds pretty epic; especially with that caramel-y nice cream. And I can’t get enough of those fun homemade sprinkles! What a perfect topping!!

    Reply
    • Natalie says

      August 14, 2016 at 3:37 pm

      Haha well I’ll remember that when I’m itching to post a new ice cream cake and it’s December lol! But I agree, cake really needs no explanation 🙂 Omg the caramel nice cream is heaven. I could eat either part of this, cake or ice cream, on it’s own and be perfectly happy too! Thank you Mandy <3

      Reply
  13. Larice says

    August 14, 2016 at 1:39 pm

    This carrot ice cream cake is genius, Natalie! I love ice cream cakes and I love carrot cake, so this is a match made in heaven! Looove the ingredients you used and all your special touches! I was thinking to myself, whose birthday is coming up? I’m going to make this! And… It’s my birthday coming up! Haha. Perrrffect 🙂

    Reply
    • Natalie says

      August 14, 2016 at 3:50 pm

      Ooooh really? Such perfect timing then 😀 I love carrot cake too, and I love ice cream cake mostly because it means I don’t have to bother with figuring out a healthy low fat vegan cream cheese frosting lol. Plus it’s hot–so everything needs a little ice cream in it! Let me know if you give it a shot 🙂

      Reply
  14. Ashley Collins says

    August 15, 2016 at 6:13 am

    You are a genius! This is a knockout, how delicious! This video was mesmerizing. What a talent you are. I only wish I lived closer so I could watch you in action ( and eat that cake!! 🙂 )

    ★★★★★

    Reply
    • Natalie says

      August 15, 2016 at 4:45 pm

      Right!? We would be swapping delicious for delicious all the time! Thanks for watching Ashley <3

      Reply
  15. Bianca - Elephantastic Vegan says

    August 15, 2016 at 8:53 am

    I don’t mind another ice cream cake 😀 It actually looks so good and perfect! Even topped with carrot coconut sprinkles – I’m impressed. 🙂 I feel like we have one of the last hot days here in Austria, so I try to eat as much ice cream as possible right now haha, and this cake looks perfect for it 😀

    Reply
    • Natalie says

      August 15, 2016 at 4:47 pm

      Thanks Bianca! I must admit, the carrot sprinkles were a super last minute addition. I finished spreading on the last layer and was like “Oh no, it needs something more!!” So I made them and sprinted them on before they even had time to dry out lol. Luckily the freezer took care of that. Where did summer go?! Yes shove in as much ice cream and nicecream and popsicles as possible my dear 🙂

      Reply
  16. Ashley Madden says

    August 15, 2016 at 12:32 pm

    I am 100% making this. Perhaps today!!!! I’m inspired!

    Reply
    • Natalie says

      August 15, 2016 at 4:44 pm

      Yay!! I’m so happy to hear that, I hope it turns out perfect 🙂

      Reply
  17. Harriet Emily says

    August 15, 2016 at 2:59 pm

    This cake has left me totally speechless Natalie! It looks incredible. I absolutely love carrot cake, and the addition of ice cream sounds soooo wonderful! Yum yum yum! Pinned! <3

    ★★★★★

    Reply
    • Natalie says

      August 15, 2016 at 4:50 pm

      Carrot cake is so dang good isn’t it?! I love it just about any way it comes, but my favorite part about nicecream over frosting is it makes me feel totally okay about eating a slice for breakfast. Just getting in those early morning veggies 😉 Thanks for pinning Harriet!

      Reply
  18. Tiina @myberryforest says

    August 15, 2016 at 5:41 pm

    Natalie – this is seriously the most beautiful carrot cake I’ve ever seen!! And I think it’s just genius to create a version for the warm summer months. Although I’d love to eat this any time of the year, rain or snow 🙂 The images really caught my eye – stunning!! You should be a professional sweet treats photographer!! Hahah wait a minute — you kind of are, right 😉 Thank you for inspiring me!! <3

    ★★★★★

    Reply
    • Natalie says

      August 15, 2016 at 11:14 pm

      Awww thanks Tiina! I’ve always been sorta confused about when carrot cake is actually “in season” to be honest? So I’m just going to eat it whenever! I would happily join you for some snowstorm carrot cake eating 🙂 Hehe yeah kinda, although the word “professional” sounds way to serious and grown up haha! Good luck with the baby, thinking of you <3

      Reply
  19. Ania says

    August 22, 2016 at 3:23 pm

    This looks amazing and delicious!! I can’t wait to try this recipe! But I don’t have a tapioca starch:( what can I substitute?

    ★★★★★

    Reply
    • Natalie says

      August 24, 2016 at 8:09 pm

      Hi Ania! You can use cornstarch, that would be the next best thing. Or if you don’t have that more oat flour will be okay too?

      Reply
  20. Jess says

    August 24, 2016 at 3:40 pm

    This looks so good Natalie! I love anything carrot cake. Can’t wait to make this!!

    Reply
    • Natalie says

      August 24, 2016 at 8:00 pm

      Thanks Jess!???

      Reply
  21. audrey @ unconventional baker says

    August 30, 2016 at 9:06 pm

    So I was just admiring your other ice cream cake again and now I’m seeing this. I’m in love with all the ice cream cakiness going on here 😀 And that orange color is so so pretty. I would love this on my birthday too 🙂

    Reply
    • audrey @ unconventional baker says

      August 30, 2016 at 9:12 pm

      P.S. (sorry for another ps ?), but you really scared me there with ice cream no longer being cool… I’m so not ready to be done with it just yet ?

      Reply
      • Natalie says

        August 31, 2016 at 2:49 am

        ME EITHER!!!!?

        Reply
    • Natalie says

      August 31, 2016 at 2:45 am

      I feel almost Audrey-awesome every time I get to take a creamy cake out of springform pan…it’s so exciting! I can see why you love them, freezer cakes are very fun 🙂 Oh man, I bet you have the hardest time picking a cake for your birthday with so many to choose from…and that’s just the ones that are currently in your freezer not to mention all the ones in your repertoire?

      Reply
  22. Aimee | Wallflower Kitchen says

    August 31, 2016 at 12:58 pm

    How sweet that you made this for a reader’s request! It sounds truly delicious. Plus, I’ve never seen anyone else combine ice cream cake and carrot cake before so this gets points for uniqueness too 🙂

    Reply
    • Natalie says

      August 31, 2016 at 3:31 pm

      It was such a wonderful idea, I had to make it happen! I’ve never seen one like this either. But I did see a chocolate carrot cake on pinterest the other which wins big time for carrot cake uniqueness too 🙂

      Reply
  23. Karina says

    October 9, 2016 at 1:37 am

    Hi Natalie! I need to try this ? Justo a few questions: can i subtitute the oat flour for rice flour or u have another option? And do you think rice milk or quinoa milk can work? Thanks for this amazing desserts!!

    Reply
    • Natalie says

      October 9, 2016 at 2:10 am

      Hi Karina! Rice or quinoa milk will be fine in the cake. In the ice cream it will make it slightly more icy after freezing than coconut milk but it will still work. Hmmm flour substitutes…brown rice flour alone will not work, but a mix of brown rice and white rice could work. Or a pre-mixed GF blend. There aren’t any other single gluten-free flours that I can think of that would work, sorry.

      Reply
  24. Fazra says

    November 5, 2016 at 1:39 am

    Thanks for this amazing recipe it looks so good and delicious, i need to bake this, I really love carot cakes but and don’t like icecream? If I don’t froze it, would it taste the same?

    Reply
    • Natalie says

      November 5, 2016 at 1:50 am

      Sure, you can make just the cake without the ice cream and not freeze it, it will taste just fine! Or you can add some other sort of frosting instead 🙂

      Reply
  25. Sofia says

    October 6, 2017 at 6:26 am

    Hi! I just made only the carrot cake in muffins, so good! I was wondering if you knew the nutritional value per serving of the carrot cake only. Thx!

    ★★★★★

    Reply
    • Natalie says

      October 6, 2017 at 12:44 pm

      I am so happy you liked them, great idea to transform it into muffins especially this time of year! I do not have the nutrition data calculated for this one, but you can plug all the ingredients into a site like this one and find out pretty easily: http://www.myfitnesspal.com/recipe/calculator

      Reply
  26. Rida says

    August 14, 2020 at 1:25 pm

    Love your recipes!!! I’ve been trying them everyday…turns out perfect always! Is there anyway I can make this cake Sugar free?

    Reply
    • Natalie says

      August 14, 2020 at 1:36 pm

      I am so happy you are enjoying the recipes Rida! By sugar free do you mean fruit/date sweetened or are you looking to use stevia or something like that?

      Reply
      • Rida says

        August 14, 2020 at 2:00 pm

        Fruit/Date sweetened.

        Reply
      • Rida says

        August 14, 2020 at 2:00 pm

        Fruit/Date sweetened please.

        Reply
        • Natalie says

          August 14, 2020 at 2:03 pm

          I have a date-sweetened carrot cake here you could try instead: https://nataliejo.co/fruity-frosted-carrot-cake/

          Reply
  27. Arun says

    June 8, 2022 at 5:31 am

    This is seriously the most beautiful carrot cake I’ve ever seen. This looks amazing and delicious. I was wondering if you knew the nutritional value per serving of the carrot cake only Thank you for the great post and sharing the recipe

    Reply
    • Natalie says

      June 8, 2022 at 8:27 pm

      Hi Arun! I do not have it calculated for this one sorry, I am traveling right now and not at my computer to calculate that for you but you can plug it in here to find out: https://whisk.com/recipe-nutrition-calculator/

      Reply

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-3/4 cup (180g) non-dairy yogurt
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Streusel
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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
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Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
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-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!

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https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
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-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!

https://feastingonfruit.com/sugar-cookie-tart/

#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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