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Follow @feastingonfruit

Ice cream cake but make it a loaf🍰 Layers of da

Ice cream cake but make it a loaf🍰 Layers of dairy-free ice cream + crushed sugar cone crust in a simple loaf pan = the easiest summer dessert that looks SO impressive when you slice into it🤩

I used @edwardandsons Let’s Do Organic Sugar Cones and scoops of chocolate, vanilla, blueberry, and salted caramel ice cream—a very good combo🍫🍨🫐 But this recipe is endlessly customizable!

Recipe below, or comment RECIPE and I will DM it to you to save for later✨

INGREDIENTS
-4 tablespoons coconut oil, melted
-12 @edwardandsons Let’s Do Organic® Organic Sugar Cones
-1/8 teaspoon salt
-4 pints dairy-free ice cream (I used chocolate, vanilla, blueberry, and salted caramel)
-Sprinkles, chopped nuts, whipped cream, chocolate sauce (2 tbsp maple syrup whisked with 1 tbsp cocoa powder), etc for topping

INSTRUCTIONS
Grind the cones in a food processor to coarse crumbs. Add the melted coconut oil and salt. Process again to a wet sand consistency. Line a loaf pan with a parchment paper sling. Spread half of the cone crumbs into the bottom of the pan, pressing in firmly. Freeze for 30 minutes.

Top with a layer of ice cream scoops, pressing in gently. Cover with the remaining cone crumbs in an even layer, pressing in gently. Top with another layer of ice cream scoops. Place a piece of wax paper on top and press in firmly. Freeze at least 4 hours.

Slice and serve with toppings of choice.

#dairyfreerecipes #healthydesserts #icecreamcake #glutenfreedairyfree #summerdessert

The cupcakes that don’t taste healthy but absolu

The cupcakes that don’t taste healthy but absolutely are🧁✨

Date-sweetened, gluten-free, dairy-free, and made entirely in the food processor. Just the most moist fluffy vanilla cupcakes that kids (and adults) will actually go crazy for🤍

Works as a smash cake too with whipped cream instead of frosting if you’ve got a birthday baby coming up!

Comment RECIPE and I’ll send the link to your DMs 🔗

#healthycupcakes #glutenfreecupcakes #glutenfreedairyfree #babysmashcake #healthydesserts

No ice cream machine? No problem 🙌 This dairy-f

No ice cream machine? No problem 🙌 This dairy-free strawberry soft serve comes together in the blender with just coconut milk, fresh or frozen strawberries, nut butter, maple syrup, vanilla + salt 🍓 Freeze in cubes, re-blend, swirl into a cone—that’s literally it 🍦 Dairy-free, vegan, gluten-free, and SO good all summer long 🌸

Comment RECIPE and I’ll send it to you!

#dairyfreerecipes #softserveicecream #strawberryicecream #healthydesserts #feastingonfruit

The new chia seeds?👀 Comment “recipe” and

The new chia seeds?👀

Comment “recipe” and I’ll DM you the details🤎

Chia pudding is great…but basil seeds absorb liquid faster, contain more fiber per serving (15g per 2 tablespoons!), and create the most incredibly creamy pudding texture (chunky, or blended smooth!)

This chocolate version is naturally sweetened, dairy-free, and ready in as little as 15-30 minutes. Honestly feels more like dessert than breakfast🍫😋

#basilseedpudding #healthydesserts #fibermaxxing #dairyfreerecipes #basilseed

PB&J got a summer glow-up🧇🍇 Took @sunbutter

PB&J got a summer glow-up🧇🍇

Took @sunbutter jammies, pressed them in the waffle iron with cinnamon sugar until they’re golden and crispy (think: churro vibes), then sandwiched with dairy-free vanilla ice cream and rolled in freeze-dried grape/strawberry dust for that crackly, tangy coating ✨ Nut-free, dairy-free, vegan!

→ @sunbutter jammies (grape or strawberry!) → cinnamon sugar coating → dairy-free vanilla ice cream → freeze-dried fruit dust

Comment RECIPE and i’ll send you the link 🔗

#dairyfreerecipes #icecreamsandwich #nutfreerecipes #healthydesserts summerdesserts

Your favorite summer latte just became a spoonable

Your favorite summer latte just became a spoonable breakfast 🍓🍵 Thick, creamy, and totally scoopable STRAWBERRY MATCHA CHIA PUDDING that’s dairy-free made with @edwardandsons Native Forest Organic Simple Coconut Milk, naturally sweetened, and ready to grab all week 🩷 Recipe below!

INGREDIENTS (serves 2)
-1 cup (240ml) @edwardandsons Native Forest Organic Simple Coconut Milk
-1 cup (240ml) almond milk
-2 tbsp (40g) maple syrup or honey
-1 tsp vanilla extract
-Pinch salt
-1 cup (140g) chopped fresh strawberries
-1 tsp matcha powder
-1/2 cup + 2 tbsp (100g) chia seeds

INSTRUCTIONS
Blend the milks, sweetener, vanilla, and salt.

Remove 1 cup, add the matcha and ¼ cup chia seeds. Whisk to combine. Pour into 2 shallow containers. Freeze.

To the blender, add the strawberries and blend until fully broken down. Add ¼ cup + 2 tbsp chia seeds and pulse to combine. Pour on top of the matcha pudding.

Refrigerate overnight. Serve with fresh fruit, granola, or toppings of choice.

#chiaseedpudding #strawberrymatcha #dairyfreerecipes #mealprepideas #veganbreakfast

when you’re nostalgic for a fluffernutter sandwi

when you’re nostalgic for a fluffernutter sandwich but you’re an adult now so it’s a high protein meal prep snack😌 all that peanut butter + marshmallow energy, but in no-bake bar form with 12g protein.

vanilla protein base→ marshmallow fluff → @sunbutter caramel swirl🥜✨ nut-free, vegan, gluten-free, and ready in 15 minutes (then just let the fridge do the rest!)

comment “RECIPE” and I’ll DM it to you🔗

#healthydesserts #highproteinsnacks #sunbutter #glutenfreedairyfree #fluffernutter

Mango sticky rice, but make it breakfast🥭✨ Th

Mango sticky rice, but make it breakfast🥭✨ This yummy oatmeal has all the dreamy flavors of the Thai classic—creamy coconut, juicy mango, and a sweet coconut pour on top🥥 Dairy-free and easy to make with @edwardandsons Native Forest Organic Simple Coconut Milk (gum-free!) cooked into the creamy oats and in the drizzle on top. I used Native Forest Organic Mango Chunks too because they taste SO bright and fresh, but save some mango chopping minutes✌️ Recipe below!

OATMEAL:
-1 cup (80g) rolled oats
-1 tbsp chia seeds (optional)
-1/2 cup (120ml) @edwardandsons Native Forest Simple Coconut Milk
-1 cup (240ml) water
-1 tsp cane or coconut sugar
-1/2 tsp vanilla
-1/4 tsp salt

COCONUT SAUCE:
-1/2 cup @edwardandsons Native Forest Simple Coconut Milk
-1 tbsp cane or coconut sugar
-Pinch of salt
-1 tsp tapioca or corn starch

TO SERVE:
1 can @edwardandsons Native Forest Organic Mango Chunks
Optional: toasted sesame seeds

INSTRUCTIONS:
Combine the oatmeal ingredients in a saucepan over medium-low heat. Cook for 5-7 minutes stirring frequently until creamy and thickened. Remove from heat, and spoon into two greased ramekins. Set aside.

To the same pan, add the coconut sauce ingredients in a saucepan over medium heat. Bring to a simmer, whisking continuously until thickened (2-3 minutes).

Drain the mango chunks. Flip the oatmeal onto a plate or shallow bowl, arrange the mango chunks to the side of the oatmeal, drizzle everything what the coconut sauce, garnish with sesame seeds if desired.

#mangostickyrice #dairyfreerecipes #healthybreakfastideas #glutenfreedairyfree #sponsored

BANANA BREAD COOKIE DOUGH BALLS🍌 Two iconic f

BANANA BREAD COOKIE DOUGH BALLS🍌

Two iconic flavors, one no-bake bite🤎💛 These banana bread balls pack 10g of protein, zero refined sugar, and a dark chocolate shell—with @sunbutter mixed right in for that extra something😋

Gluten-free. Grain-free option. The snack you’ll make once and keep making forever…

Comment “RECIPE” and I’ll DM you the link✨

#glutenfreedairyfree #cookiedoughlovers #glutenfreevegan #sunbutter #healthysnackideas

Carrot cake szn but cookie style🥕🍪 These jum

Carrot cake szn but cookie style🥕🍪 These jumbo crumbl-style cookies have it all — warm spices, tender cake-like crumb, and that tangy cream cheese frosting we all are really here for! Dairy and gluten free, but no one needs to know🤫

COOKIES
-1/4 cup + 2 tbsp (75g) coconut oil
-1/4 cup + 2 tbsp (96g) cashew butter
-1 cup (140g) coconut sugar
-1 flax egg (1 tbsp flax meal + 2 tbsp warm water)
-1 tsp vanilla extract
-1 cup (124g) gluten-free flour
-1/4 cup (30g) corn or tapioca starch
-1 tsp baking powder
-1 tsp cinnamon
-1/4 tsp each ginger, nutmeg, cloves
-1/2 tsp salt
-3/4 cup (75g) finely grated carrots
-1/2 cup (56g) chopped walnuts (optional)

FROSTING
4oz (113g) vegan cream cheese, softened
1/4 cup (56g) vegan butter, softened
2 cups (240g) powdered sugar
1/2 tsp vanilla extract
Pinch of salt

INSTRUCTIONS
Finely grate the carrots (I like to do this in the food processor) and press them between two layers of paper towels to soak up excess moisture for at least 10 minutes.

Combine coconut oil, cashew butter, coconut, sugar, flax egg, and vanilla. Beat on high with a hand mixer until well combined. Add the flour, cornstarch, baking powder, spices, salt, grated carrots, and walnuts. Continue mixing until combined to a thick dough. Chill 30 minutes

Preheat the oven to 350°F, and line a baking pan with parchment paper. Use a large cookie scoop to scoop 2 to 3 tablespoons per cookie onto the baking pan, leaving plenty of room for spreading (4 cookies per pan max). Bake for 12-13 minutes. Cool for 10 minutes on the pan, then transfer to a cooling rack. Repeat with the remaining batter (you will get 8 jumbo cookies or 12 normal sized). Allow the cookies to cool completely before frosting.

To make the frosting, beat together the butter and cream cheese until creamy and light. Add the vanilla and the powdered sugar 1 cup at a time, mixing in on low speed until fully incorporated. Turn the mixer up to high speed and whip briefly until light and fluffy. Frost the cooled cookies, top with sugare walnuts and toasted coconut.

#crumblcopycat #glutenfreedairyfree #bakingreels #vegancookies #carrotcakecookies

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