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Candy

Medjool Date Pumpkin Fudge

Peanut Salted Caramel Mousse Bars

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Chocolate Caramel Crunch Cups

Chocolate Covered Strawberry Truffles

Homemade Peppermint Bark

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CRISPY CHOCOLATE PEPPERMINT COOKIES🤎🤍❤️

CRISPY CHOCOLATE PEPPERMINT COOKIES🤎🤍❤️

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

Bake a double batch of these delicious crispy chocolate peppermint cookies that are also gluten-free, egg-free, and flourless🍪 This magical cookie batter is made with Chocolate @sunbutter and just 5 other healthier ingredients, dunked in dark chocolate, and garnished with crushed candy canes! They are perfect for holiday baking or anytime you’re craving a decadent chocolate treat🎄✨

#chocolatepeppermint #flourlesscookies #veganglutenfree #christmascookie

5 MINUTE PUMPKIN BUTTER🎃
 Comment “RECIPE” and I’ll DM it to you, or tap the link in my bio @feastingonfruit

The easiest pumpkin butter with just 7 ingredients and no refined sugar thanks to @ndmedjooldates providing all the sweetness we need🤎 This no-cook recipe is the yummiest fall spread, or I’ll show you how to whip it into an easy dairy-free pumpkin mousse😋✨

#pumpkinbutter #medjooldates #refinedsugarfree#healthythanksgiving

AIR-FRYER APPLE CIDER DONUT HOLES🍎 Fluffy fall

AIR-FRYER APPLE CIDER DONUT HOLES🍎 Fluffy fall spiced little balls of dough air-fried to puffy perfection and dunked in a sweet finger-licking glaze😋✨

The dough is heavily spiced with all the fall faves🍂 And has just the right amount of doughy stretch to remind you of a yeasted gluten-y dough (but without either!)

The glaze is so simple, made with @edwardandsons Let’s Do Organic Simple Coconut Milk so it’s super creamy and hardens to that delicious mix of sticky and crackly🥥 Recipe below!

INGREDIENTS
-1 1/4 cup (150g) oat flour
-1 1/4 cup (150g) tapioca flour (or cornstarch)
-1/3 cup (50g) coconut sugar
-2 tsps baking powder
-Pinch of salt
-1 tsp cinnamon
-1 tsp apple pie spice
-1 cup (240g) apple cider
-1/4 cup (50g) coconut oil
-1/4 cup (60g) @edwardandsons Let’s Do Organic Simple Coconut Milk
-1 tsp vanilla extract
Glaze
-2 cups powdered sugar
-4-5 tbsp @edwardandsons Let’s Do Organic Simple Coconut Milk OR 3-4 tbsp apple cider

INSTRUCTIONS
In a large mixing bowl, whisk together the oat flour, tapioca, flour, coconut sugar, baking powder, salt, cinnamon, and apple pie spice. In a blender or measuring cup, combine the apple cider, coconut oil, coconut, milk, and vanilla (all room temp or warmer). Whisk/blend until combined. Add to the dry ingredients, and mix to form a thick batter.

Spoon into a greased spherical silicone pan, filling each cavity halfway (alternatively, you could use a silicone mini muffin pan that fits in your air-fryer). Place in the air-fryer on 350°F for 8-9 minutes. Flip out of the silicone pan onto a cooling rack. Repeat with the remaining batter, you should get about 24 total.

While the donut holes cool, whisk together the glaze ingredients until smooth. Dip/toss each donut hole in glaze, then move to a wire rack to let the excess drip off. Allow about 30 minutes for the glaze to set.

#appleciderdonuts #glutenfreevegan #donutholes #airfryerrecipes

SWEET POTATO CREME BRULEE🧡

Comment “RECIPE” and I’ll DM it to you, or tap the link in my bio!

Creamy, indulgent crème brûlée gets a cinnamon-spiced spin with a dairy-free sweet potato custard and a classic torched sugar-crack shell🍠✨ Made with the most delicious flavorful sweet potatoes from @bakosweet, this easy and unique recipe is perfect for any fall gatherings or even Thanksgiving dessert!

#sweetpotato #cremebrulee #dairyfreerecipes #thanksgivingdesserts

DARK CHOCOLATE PUMPKIN TRUFFLE BARS🎃🍫 Pumpki

DARK CHOCOLATE PUMPKIN TRUFFLE BARS🎃🍫 Pumpkin spice meets DIY halloween candy in the easiest, fluffiest, 3 musketeers-ish truffle bars covered in salty dark chocolate!

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2 to 2/3 cup water
-8–10 (160g) pitted medjool dates
-1 tbsp pumpkin pie spice
-Pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

HOW TO MAKE
In a high speed blender combine the pumpkin, dates, water, spice, and salt. Blend on high until smooth, adding more water slowly as necessary to blend until you have a thick paste.

Transfer to a mixing bowl and add the coconut flour. Mix to form a dough consistency. Shape the dough into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips. (Optionally add 1-2 tablespoons of coconut oil for a thinner smoother coating.) Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is firm and then enjoy!

#halloweencandy #pumpkinspicerecipes #veganpaleo #halloweentreats

HAUNTED HALLOWEEN PUDDING CUPS👻

🤎Comment “RECIPE” and I’ll DM it to you, or tap the link in my bio!

Indulge in a spooky treat this Halloween with these decadent chocolate pudding cups haunted by white chocolate ghosts!

Creamy dairy-free blended chia pudding sweetened with @ndmedjooldates to create an almost brownie batter-ish richness🍫 Chocolate granola “dirt” instead of cookie crumbles. And the easiest candy ghosts made with @ndmedjooldates blanketed in white chocolate and adorned with candy eyes👻 With a few healthier tricks along the way…

#halloweentreats #chiapudding #medjooldates #dairyfreerecipes #healthyhalloween

BAKED MINI PUMPKIN CHEESECAKES🎃

✨Comment “RECIPE” and I’ll DM it to you, or tap the link in my bio!

Easy to make and delicious mini pumpkin cheesecakes, perfect for fall parties or cozy baking at home. With a crunchy gluten-free cereal crust, rich and creamy dairy-free pumpkin filling, sweet caramel drizzle, and yummy @sunbutter laced throughout for extra richness and flavor😋🧡

#veganglutenfreerecipes #pumpkincheesecake #dairyfreerecipes #fallbaking

HOMEMADE TWIX CUPS🤎 The delicious caramel + sho

HOMEMADE TWIX CUPS🤎 The delicious caramel + shortbread + chocolate flavors of Twix in a homemade candy bite. With a buttery crunchy grain-free shortbread, dairy-free no-cook caramel, and smooth salted chocolate top🤤🍫

This healthier halloween treat features @edwardandsons rich creamy Let’s Do Organic Heavy Coconut Cream in the cookie layer and the chocolate topping🥥 Recipe below!

SHORTBREAD
-3/4 cup (84g) almond flour
-3 tbsp cup (22g) coconut flour
-3 tbsp (60g) maple syrup
-3 tbsp (40g) @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/4 tsp salt

CARAMEL
-1/4 cup (65g) nut/seed butter
-1/4 cup (80g) maple syrup
-2 tbsp (25g) coconut oil
-1/4 tsp salt
-1 tsp vanilla extract

CHOCOLATE
-6oz dairy-free chocolate
-1/4 cup (55g) @edwardandsons Let’s Do Organic Heavy Coconut Cream
-Flakey salt for topping

INSTRUCTIONS
Preheat the oven to 350°F. Line a mini muffin pan with 24 paper liners. Combine all of the shortbread ingredients in a bowl and mix to form a dough. Spoon and firmly press a small bit of dough (about 2 tsp) into each muffin cup. Bake for 8 minutes at 350°F, the edges should be lightly browned. Set aside to cool.

Whisk together the caramel ingredients. Spoon about 1 tablespoon on top of each shortbread crust. Freeze for 30 minutes.

Heat the heavy coconut cream for one minute on high. Pour over top of the chocolate in a bowl, and rest for five minutes. Then stir until melted and smooth. Spoon a layer of chocolate on top of each caramel layer, spreading to cover completely.

Refrigerate for at least 4 hours (or freeze for at least 1). Keep in the refrigerator for a softer/gooeier experience, or freeze for more of a firmer bite.

#twix #halloweencandy #halloweenrecipes #grainfreebaking #dairyfree

Caramel Peanut Butter Blossom Cookies! 🍪 Comme

Caramel Peanut Butter Blossom Cookies!

🍪 Comment RECIPE and I’ll DM it to you or tap the link in my bio

The perfect combination of sweet + salty, these chewy caramel peanut butter blossom cookies are a delicious twist on the classic peanut blossom cookie with a @ndmedjooldates “caramel” middle. Vegan, gluten-free, and easy to make✨

#peanutbuttercookies #glutenfreebaking #veganrecipes #medjooldates

PB&J PROTEIN GRANOLA🥜🍓 But what if instead o

PB&J PROTEIN GRANOLA🥜🍓 But what if instead of using any sweetener you use the jam/jelly AS the sweetener?

What if you melt that down with peanut butter and use this sticky-sweet mixture to coat the oats and seeds and cereal?

And what if you add in @edwardandsons Let’s Do Organic Unsweetened Coconut Flakes because they toast up so beautifully and are always my FAVORITE part of any granola handful?

And what if you add some protein powder and optional egg whites to make sure every serving delivers 10G OF PROTEIN?

The answer: it’s a very very very good plan👇

DRY INGREDIENTS:
-3 cups (240g) rolled oats
-1 cup (45g) @edwardandsons Let’s Do Organic Unsweetened Coconut Flakes
-1 cup (20g) puffed cereal (quinoa, rice, millet, etc)
-1 cup (125g) mixed seeds (hemp, pumpkin, flax, chia)
-1/2 cup (60g) unflavored protein powder
-1/2 tsp salt
WET INGREDIENTS:
-2/3 cup (170g) creamy peanut butter
-2/3 cup (200g) jam of choice (I used seedless raspberry)
-1 tsp vanilla extract
-Optional: 2 egg whites or 1/4 cup (60g) liquid egg whites
-1oz freeze dried berries (I used raspberries)

HOW TO:
Preheat the oven to 300°F and line a large (18”x13”) baking sheet with parchment paper. Combine the dry ingredients in a large bowl and mix.

In a separate bowl, combine the peanut butter and jam. Melt for 45 seconds on high. Add the vanilla and whisk until smooth. Add to the dry ingredients along with the optional egg whites. Mix until evenly coated.

Spread out evenly on the baking sheet. Bake for 40-45 minutes until golden brown on the edges. Cool at least 10 minutes on the pan before breaking apart (the longer you let it cool untouched, the bigger the clusters will be).

Once the granola is completely cool, mix in the freeze dried berries, crushing slightly (or add just before serving). Store in an airtight container for 1-2 weeks.

#pbandj #proteingranola #granolarecipe #peanutbutterlover #glutenfreebaking

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