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Raspberry Fudge Bars

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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

BUNNY FROYO POPS🐰 (dairy-free!) An easy to make

BUNNY FROYO POPS🐰 (dairy-free!) An easy to make and most adorable Easter sweet treat on a stick! With coconut yogurt as the base, 3 ways to sweeten, @edwardandsons Let’s Do Organic Unsweetened Shredded Coconut for the bunny “fur”, and fruit/chocolate/sprinkles to decorate🌷🥥

My little one is only 9 months, so I just let her nibble the yogurt + coconut, but there are options to make these totally toddler friendly too👌

🍦2 cups coconut (or greek) yogurt
✨To sweeten: 1 frozen banana, 2 tbsp agave, or 2 scoops vanilla protein powder (or use sweetened vanilla yogurt!)
🍓Ears/nose: 1/2 cup freeze dried strawberries
🥥Fur: @edwardandsons Let’s Do Organic Unsweetened Shredded Coconut
🫐Eyes: chocolate chips or blueberries
💖Optional: sprinkles for decorating

Mix your yogurt and sweetener (blend for banana). Transfer to a piping or plastic bag, (reserve ¼ cup for the pink) and freeze for 30 minutes. Snip off one corner, and draw bunnies on a pan lined with parchment paper. Sprinkle with coconut “fur”.

Place two chocolate chips or blueberries for the eyes. Blend the freeze dried strawberries to a fine powder. Mix into the reserved yogurt and transfer to another bag or a squeeze bottle. Use this pink yogurt to draw on noses and ears. Add pastel sprinkles if desired.

Freeze overnight (or at least 6 hours). Enjoy straight from the freezer.

#dairyfreerecipes #healthydesserts #easterrecipes #toddlersnacks #glutenfreedairyfree

COPYCAT GF THIN MINTS🤎 ✨Comment “RECIPE”

COPYCAT GF THIN MINTS🤎

✨Comment “RECIPE” and I will DM it to you! Or click the link in my bio @feastingonfruit

This easy homemade recipe recreates the iconic Girl Scout cookie with crispy, grain-free chocolate mint cookies dipped in a rich dark chocolate coating. Made with simple wholesome ingredients, plus Chocolate @sunbutter to amp up the deliciousness😋🍫 These copycat thin mints are completely gluten-free, vegan, naturally sweetened, paleo-friendly, and taste just as good as the original💚

#dairyfreerecipes #healthydesserts #girlscoutcookies #glutenfreedairyfree #thinmints

If we’re going green, then it’s gotta be MINT

If we’re going green, then it’s gotta be MINT + CHOCOLATE in my book, and this no-bake Mint
Chocolate Chip Pie is just the thing🍀🤎 With the easiest 4 ingredient cocoa crust made with
my favorite Medjool Dates from @ndmedjooldates, a sneaky layer of chocolate ganache layered
in, a whipped dairy-free mint filling, and plenty of chocolate chips of course🍫The perfect st
patty’s dessert, full recipe below💚

CRUST
1 cup (120g) pecans or walnuts
1 cup (120g) hemp seeds
1/4 cup (25g) cocoa powder
1/2 teaspoon kosher salt
3/4 cup (150g) @ndmedjooldates Organic Medjool Dates, pitted

GANACHE
4oz semi-sweet chocolate chips
1/2 cup (120g) full-fat coconut milk

MINT FILLING
8oz dairy-free cream cheese, room temperature
1/2 cup (60g) powdered sugar
13.5oz can coconut cream (scoop out just the solid part after chilling 24 hours)
1/2 teaspoon vanilla extract
1 tsp peppermint extract
1/4 tsp spirulina powder + 1/4 tsp matcha powder (or 3-4 drops green food coloring)
4oz (~3/4 cup) chopped dark chocolate or mini chocolate chips

INSTRUCTIONS
For the crust, lightly grease a 9” pie pan. In a food processor, combine the nuts, hemp seeds,
cocoa powder, and salt. Process to fine crumbs. Add the Medjool Dates and process again to
form a sticky clumpy mixture. Press firmly into the pie pan, covering the bottom and sides. Set
aside.

For the ganache, microwave the coconut milk for one minute. Pour over the chocolate chips,
and cover with foil for three minutes. Stir until smooth. Spread into the bottom of the crust, and
refrigerate while you prepare the filling.

For the filling, combine everything except for the chocolate chips. Use a hand mixer to whip until
light, fluffy, and smooth. Fold in the chocolate chips. Spread into the pie pan on top of the
ganache. Refrigerate overnight.

Before serving, top with dairy-free whipped (if desired). Slice and enjoy!

#mintchocolatechip #dairyfreerecipes #sponsored #healthydesserts #mintchocolate

It’s my birthday, and I revamped my impossibly h

It’s my birthday, and I revamped my impossibly healthy but decadent CHOCOLATE CUPCAKES for the occasion🧁🍫🥳 Made with just 8 easy ingredients—no sugar, gluten, dairy, or eggs!

INGREDIENTS
-1 cup medjool dates, pitted (200g or about 12)
-1 cup (240ml) water
-1/3 cup (30g) cocoa powder
-2 tsps baking powder
-1 tsp vanilla extract
-1/4 tsp salt
-1 cup (120g) oat flour (or all-purpose)
-1/4 cup (50g) coconut oil, melted (or 1/4 cup non-dairy milk for an oil-free option!)

INSTRUCTIONS
Preheat the oven to 350°F. Line a cupcake pan with 9 paper liners.

Combine the dates and water in a food processor, and process to a thick paste—as smooth as possible. Hold a hand over the top spout of the lid when blending, otherwise water may spray out. Add the rest of the ingredients, and blend briefly until combined.

Divide the batter between 9 cupcakes, filling each 3/4 of the way. Bake for 25-28 minutes at 350°F. Remove from the oven. Cool for 10 minutes before removing from the pan, then cool completely on a wire rack before frosting.

Comment “FROSTING” or click the link in my bio for the fudgy medjool date chocolate frosting recipe😋

#chocolatecupcake #glutenfreedairyfree #healthycupcakes

https://feastingonfruit.com/the-best-healthy-chocolate-cupcakes/

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