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Cupcakes & Muffins

cupcakes & muffins

Vegan Strawberry Shortcake Muffins

cupcakes & muffins

Blueberry White Chocolate Muffins

Pumpkin Black Bottom Cupcakes

cupcakes & muffins

Vegan Monkey Bread Mug Cakes

cupcakes & muffins

SunButter & Jelly Cupcakes

cupcakes & muffins

Copycat Vegan Hostess Cupcakes

cupcakes & muffins

Chocolate Chai Cupcakes

cupcakes & muffins

Easy Vegan Chocolate Mug Cake

cupcakes & muffins

Raspberry Dark Chocolate Cupcakes

Vegan Paleo Banana Tahini Muffins

cupcakes & muffins

Peppermint Mocha Cupcakes

cupcakes & muffins

Chai Cupcakes

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PECAN PIE BROWNIES🤎 In a week full of pies, be

PECAN PIE BROWNIES🤎 In a week full of pies, be a brownie (but like still pie adjacent in the flavor department and VERY apropos for Thanksgiving dessert tables, ya know✌️)

Infusing a little extra 🍫🍫 into your Thanksgiving menu with these vegan brownie beauties featuring a more-cakey-than-fudgy-but-still-super-chocolatey base and a sweet-sticky caramel pecan pie topping. All made with @edwardandsons Native Forest Simple Coconut Milk to keep things deliciously rich and dairy-free!

BROWNIES
1/4 cup (60g) pumpkin puree
1/4 cup (50g) avocado oil
1/4 cup (35g) coconut sugar
1/4 cup (50g) cane sugar
2/3 cup (160g) @edwardandsons Native Forest Simple Coconut Milk
1 flax egg (or real egg)
1 tsp vanilla extract
1 cup (124g) gluten-free flour
1/2 cup (50g) cocoa powder
1 tsp baking soda
1/2 tsp salt

PECAN PIE TOPPING
2 tbsp (28g) dairy-free butter
2 cups (225g) chopped pecans
3/4 cup (180g) @edwardandsons Native Forest Simple Coconut Milk
2 tbsp (15g) corn or tapioca starch
1/3 cup (50g) coconut sugar
1/4 cup (80g) maple syrup
1 tsp vanilla extract
1/4 tsp salt

Preheat the oven to 350°F, and line an 8 x 8” baking pan with parchment paper. Blend the pumpkin, oil, sugars, coconut milk, flax egg, and vanilla for the brownies. In a separate bowl, whisk together the dry ingredients for the brownies. Add wet to dry and mix to form a thick batter. Spread into the prepared pan, and set aside.

Melt the butter in a saucepan over medium-high heat. Once hot, add the pecans and toast for one minute starting constantly. Reduce the heat to medium low, and add the rest of the ingredients. Simmer for 3 to 4 minutes, stirring frequently until thickened. Pour/spread over top of the brownie layer.

Bake for 25-28 minutes at 350°F. Cool completely before slicing, or refrigerate for a couple hours for cleaner slices.

#pecanpiebars #veganglutenfree #dairyfreerecipes

CHOCOLATE PUMPKIN PIE🧡🤎 The classic Thanksgi

CHOCOLATE PUMPKIN PIE🧡🤎 The classic Thanksgiving dessert but with a decadent twist! Think: super rich chocolate @sunbutter filling, the best buttery gluten-free crust, and fluffy whipped cream to top it all off. YUM YUM YUM.

New recipe on the blog → @feastingonfruit link in bio!

FLUFFY CINNAMON SWIRL LOAF✨ The epitome of edibl

FLUFFY CINNAMON SWIRL LOAF✨ The epitome of edible coziness! This healthier version comes with a super soft gluten-free texture and sweet @ndmedjooldates cinnamon ribbon throughout☺️

New recipe on the blog → @feastingonfruit link in bio!

CARAMEL APPLE MAGIC COOKIE BARS🍏 a.k.a. seven l

CARAMEL APPLE MAGIC COOKIE BARS🍏 a.k.a. seven layer bars but infused with the gooey delicious combination of apples, caramel, and fall spice!

With a gluten-free crispy maple crust, gooey dairy-free filling made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk mixed with apple butter, and all the textures/flavors of apples, walnuts, coconut, and chocolate chips layered in😋

CRUST
-4 cups (100g) crispy rice cereal
-2 tbsp (40g) maple syrup
-1/4 cup (65g) nut/seed butter
-2 tbsp (25g) coconut oil
-1 tsp apple pie spice (cinnamon, nutmeg, allspice)
-1/4 tsp salt

BARS
-1 Granny Smith apple, shredded or finely diced (~150g)
-3/4 cup (120g) semi-sweet chocolate chips
-3/4 cup (90g) chopped walnuts
-3/4 cup (55g) shredded coconut
-10oz @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (130g) apple butter
-1 tsp vanilla extract
-1/2 tsp apple pie spice

CARAMEL
-1 tbsp (12g) coconut oil, melted
-2 tbsp (40g) maple syrup
-2 tbsp (32g) nut/seed butter
-1/2 tsp vanilla extract

INSTRUCTIONS
Preheat the oven to 350°F. Line an 8x8” pan with parchment paper. In a food processor, blend the cereal to fine crumbs. Add the remaining crust ingredients and process to a wet sand texture. Press firmly into the baking pan, and bake 15 minutes until just golden brown. Set aside to cool.

In a bowl, whisk together the sweetened condensed coconut milk, apple butter, vanilla, and spice. Once the crust is cool to the touch, layer apples > chocolate chips > walnuts > coconut in. Pour the apple butter/milk mixture over top and shake/press so it soaks down through all those layers. Bake 30-35 minutes until golden around the edges and no longer wet/jiggly.

Cool, then refrigerate overnight. Whisk together caramel ingredients, drizzle on top of the bars, slice and serve.

#magiccookiebars #caramelapple #dairyfree #veganglutenfreerecipes

HAPPY HALLOWEEN🧡🖤 I don’t usually shoot da

HAPPY HALLOWEEN🧡🖤 I don’t usually shoot dark and moody, but today seemed like the perfect occasion and this dairy-free PUMPKIN SPICE ICE CREAM seemed like the yummiest subject!

I created this recipe for the ninja creami, but I included a blender option too👇

INSTRUCTIONS
-1 cup (240g) cashew milk or light coconut milk
-1/2 cup (120g) non-dairy yogurt
-1/4 cup (60g) pumpkin puree
-2 pitted medjool dates (35g) OR 1 tbsp maple syrup
-1 scoop/serving (35g) protein powder (I used @sproutliving)
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

IN THE CREAMI
Blend all the ingredients until very smooth and creamy. Pour into a Creami pint container. Freeze overnight (or minimum 8 hours). Process on the “light ice cream” setting. Add a splash of milk, then process on “re-spin”. Add mix-ins of choice (optional, it’s delicious without!) and process on “mix-in”. Freeze 10 minutes to firm, then scoop and serve.

IN THE BLENDER
Blend all the ingredients until very smooth and creamy. Pour into an ice cube tray and freeze overnight. Pop out the cubes and blend with a dash of milk. You will need to use the tamper to maintain a super thick scoop-able texture without adding too much milk. Freeze 30 minutes to firm, then scoop and serve.

#halloweenrecipes #ninjacreami #dairyfreerecipes #pumpkinicecream

RICE CRISPY TWIX BARS🤎 A mouthwatering mashup o

RICE CRISPY TWIX BARS🤎 A mouthwatering mashup of sweet sticky favorite things—vegan rice crispy treats topped with homemade dairy-free caramel all coated in dark chocolate!

Rice Crispy Bars
-1 bag (10oz) vegan marshmallows
-1/4 cup (85) vegan butter
-1 tsp vanilla extract
-5 cups (200) crispy rice cereal
Vegan Caramel
-1 cup (300g) cane sugar
-1/4 cup (56g) vegan butter
-1/4 cup (56g) coconut cream
-1/2 tsp salt
-1 tsp vanilla extract
Dark chocolate, melted for coating

In a large mixing bowl, melt marshmallows with butter for 60-90 seconds in the microwave. Add vanilla extract, and stir as best you can. Add the crispy rice cereal and mix with a spatula or your hands until incorporated and evenly sticky. Line an 8x8” pan with parchment paper. Firmly press the rice crispy mixture into the bottom of the pan. Freeze.

In a small saucepan over medium-low heat, melt the cane sugar. It will clump, then slowly liquify and caramelize, then eventually become smooth and dark in color. Stir every minute or so to prevent burning. Once the sugar is completely smooth, remove from the heat and immediately add the vegan butter. It will bubble, stir until combined. Add vanilla and salt, stir to combine. Transfer to a glass bowl or jar, and cool the caramel 10-15 minutes in the freezer until thickened.

Pour over top of the rice crispy layer, spreading evenly. Freeze overnight. Use the parchment paper to remove from the pan. Working quickly so the caramel doesn’t begin to melt, slice into 16 bars. Dip/coat each bar in melted chocolate, covering completely. Chill until chocolate is set. They are best kept and enjoyed straight from the refrigerator.

#twixbar #dairyfreerecipes #halloweentreats

CHOCOLATE DIRT CUPS🍫🐛 Whether you add the wo

CHOCOLATE DIRT CUPS🍫🐛 Whether you add the worms or not, this ultra rich vegan/paleo chocolate pudding is a MUST make!

PUDDING
-1 cup canned coconut milk
-1/2 cup almond milk
-1/3 cup coconut sugar
-1/2 cup cocoa powder
-1 tsp vanilla extract
-Pinch of salt
-1/2 cup dairy-free chocolate chips (I used @hukitchen Gems)

DIRT 1 1/2 cups chocolate granola
2 tbsp cup cocoa powder
2 tbsp coconut oil or runny nut/seed butter
Gummy worms for topping

INSTRUCTIONS
Grind granola with cocoa powder in the food processor to fine crumbs. Add coconut oil and pulse until clumpy. Set aside.

Combine coconut milk, almond milk, coconut sugar, cocoa powder, vanilla, and salt in a saucepan. Bring to a boil and whisk until cocoa and coconut sugar are dissolved and smooth. Add chocolate chips and continue cooking until fully melted and pudding thickens. Cool for 10-15 minutes. You can also refrigerate the pudding overnight for a chilled pudding. Divide into 4 jars, top with dirt and gummy worms!

#dairyfreerecipes #chocolatepudding #halloweenrecipes #dirtcups

COPYCAT 100 GRAND BARS🍫 An easy homemade health

COPYCAT 100 GRAND BARS🍫 An easy homemade healthyish halloween treat with gooey, salty-sweet @ndmedjooldates caramel and a crispy, dairy-free, chocolate cereal coating!

New recipe on the blog → @feastingonfruit link in bio👻

#medjooldates #halloweenrecipes #veganglutenfree

MINI PUMPKIN BUNDT CAKES🎃 Just in case candy is

MINI PUMPKIN BUNDT CAKES🎃 Just in case candy isn’t your thing and an adorable double decker fluffy filled pumpkin cake sounds so much yummier!

(P.S. decor not required, this vegan/paleo pumpkin cake recipe is DELICIOUS straight up too✌️)

INGREDIENTS
-3/4 cup (180g) pumpkin puree
-1/2 cup (125g) almond butter
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-2 tsps pumpkin pie spice
-1/4 cup (30g) coconut flour
-1/4 cup (30g) tapioca flour
-1 tsp baking powder
-1/4 tsp salt

TO DECORATE
-1/4 cup dark chocolate chips, melted
-Glaze: 1 cup powdered sugar + 1–2 tbsp almond milk + natural red/yellow food coloring (optional)
-2 dark chocolate pb cups
-Sprinkles

INSTRUCTIONS
Whisk together pumpkin, almond butter, maple syrup, and vanilla. Add flours, spices, baking powder, and salt. Stir to combine. Divide into 4 greased mini bundt pans. Bake for 30 minutes at 350ºF until golden on top and spring back when lightly pressed. Cool completely.

Cut off excess cake with a bread knife to flatten the bottoms of each bundt cake. Use melted chocolate as the “glue” to stack into 2 pumpkins. Whisk together powdered sugar and almond milk to make the glaze. Add food coloring if desired. Drizzle glaze on top of the pumpkins, place a peanut butter cup in the top to make the stem, add sprinkles, and refrigerate until glaze is set.

#pumpkincake #veganglutenfree #halloweenbaking

CHAI SNICKERDOODLE PUPPY CHOW✨ The coziest fall

CHAI SNICKERDOODLE PUPPY CHOW✨ The coziest fall spin on everyone’s favorite irresistible cereal snack! Featuring white chocolate, @sunbutter [a d], and a sparkly chai sugar coating. Vegan, gluten-free, and nut-free too!

New recipe on the blog → @feastingonfruit link in bio!

#puppychow #veganglutenfreerecipes #snickerdoodle

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