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Thai Mango Sticky Rice

Juicy mangoes paired with sweet, salty, coconut sticky rice! A delicious Thai dish made quick and easy from The Vegan Instant Pot Cookbook by Nisha Vora.

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This is the kinda recipe you bring to the party but strategically place in the back corner of the dessert table behind the brownies maybe with some foil halfway on top so only a few true marshmallow lovers spot them and you get to leave with almost an entire pan of s’moresy leftovers for yourself😏 Jk (but also kinda not…👀) Gluten-free granola “graham” crust topped with excessive amounts of chocolate and mini marshmallows, toasted to s’mores perfection right in the oven🔥 Very easy, very shareable, but also very devour by yourself-able. Happy 4th weekend, friends😎😎 Ingredients -2 cups granola -1/2 tsp baking powder -1/4 tsp cinnamon -Pinch of salt -1/4 cup cassava flour (or all purpose) -1/3 cup almond butter (or any nut/seed butter) -1/3 cup maple syrup -1/2 tsp vanilla extract -1 1/2 cups chocolate chips -2 cups mini marshmallows Grind the granola in a food processor to fine crumbs. Add flour, baking powder, cinnamon, vanilla, almond butter, and salt. Stream in the maple syrup while the food processor is running to form a sticky dough. Press into a 8×8″ baking dish lined with parchment paper and bake for 15 minutes at 350ºF. Cool for 10 minutes. Top with the chocolate chips and mini marshmallows, spreading evenly to cover. Bake for an additional 10 minutes, then broil for 3-4 minutes until the marshmallows are golden brown. Cool, then slice and eat! https://feastingonfruit.com/smores-bars/

4 weeks ago

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It’s fudgesicle season babyyyyyyyy! But made with bananas and cacao because health, and then dipped in dark chocolate because decadence, and then coated in almonds and sea salt and cacao nibs because crunch. So idk if that even qualifies as a fudgesicle anymore or if we’re on some sort of elevated ice pop level now, but the link is in my bio either way fam😎 https://feastingonfruit.com/chocolate-almond-sea-salt-ice-cream-pops/

1 month ago

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The key to making cupcakes pass for muffins: FROSTING AS FILLING🤫🧁 I created these fluffy spiced grain-free carrot cake muffins with a maple cream cheese filling for @purely_elizabeth and they are the most delicious NOT cupcake thing your spring/summer snack life needs🧡 Recipe link in my bio! https://purelyelizabeth.com/blogs/purely-elizabeth/grain-free-carrot-cake-muffins-with-cream-cheese-filling

2 months ago

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Crispy cereal treats minus the marshmallows but extra CHOCOLATEY🍫🍫 Still the same sticky sweet rice crispy experience but vegan, healthier, and sweetened only with @ndmedjooldates New recipe on the blog! Fun fact: code 20FEASTING gets you 20% off any of Natural Delights delicious medjool dates on amazon too✌️ Link in my bio >>> https://feastingonfruit.com/healthy-chocolate-rice-crispy-treats/

2 months ago

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I’m just giving you the recipe, taking that first bite with any amount of grace and un-melty-messy-ness is on you🤷🏻‍♀️😜 The yummiest tahini chocolate chip cookies + dairy-free vanilla ice cream = a perfect summer sandwich! Vegan and grain-free made with @edwardandsons Let’s Do Organic Cassava Flour🍪 Recipe below! 1 flax egg (1 tbsp ground flax + 3 tbsp water) 1/2 cup (125g) tahini 1/4 cup (50g) coconut oil 2 tbsp (30g) almond milk 1/2 cup (70g) coconut sugar 1 tsp vanilla extract 1/2 cup (70g) @edwardandsons Let’s Do Organic Cassava Flour 1/2 tsp baking soda 1/4 tsp sea salt 1/2 cup (80g) mini chocolate chips 1 pint dairy-free vanilla ice cream Preheat oven to 375°F. Combine tahini, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined. Add cassava flour, baking soda, and salt and beat to incorporate. Fold in chocolate chips. Scoop onto a baking sheet (2-3 tbsp per cookie) leaving enough room between them for spreading. Bake for 12-15 minutes until golden around the edges. Cool for 15 minutes, then refrigerate until completely cooled or even cold. Scoop vanilla ice cream onto the cookies, sandwich, and eat!

2 months ago

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Cookies ’N’ Cream No-Bake Bars! The extra easy ice cream(ish) treat for your weekend🍪🍨😎 Crust -2.5 cups of your favorite crispy chocolate cookies (make or buy!) -1/4 cup coconut oil Filling -2 cups raw cashews, soaked 3+ hours -1/2 cup canned coconut milk -1/3 cup maple syrup -1/4 cup coconut oil -1 tbsp lemon juice -extra cookies for topping Process cookies into a sandy crumb texture. Add coconut oil and process until combined. Press into an 8x8” pan lined with parchment paper. Freeze. Blend filling ingredients until very smooth. Pour on top of the crust, top with more cookies, freeze overnight. Slice and eat!

2 months ago

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A new and very berry recipe comin atcha🫐 Fluffy vegan BAKED BLUEBERRY DONUTS made with @sunbutter and oat flour and lots of juicy berries so they’re wholesome-ish, then dunked in the sweetest blueberry glaze💜💜 P.S. make them as mini purple muffins if you don’t have a donut pan! Recipe linked in my bio >> https://feastingonfruit.com/baked-blueberry-donuts/

2 months ago

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Peanut butter pie, but make it square and with SUNBUTTER! We got a crunchy crumbly chocolate crust, fluffy whipped @sunbutter filling, and that lushhhhh dairy-free ganache on top🍫🌻🍫 It’s a good good no-bake bite😋 New recipe on the blog (link in my bio!) https://feastingonfruit.com/sunbutter-pie-bars/

3 months ago

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While frosting might not be before noon apropos, STREUSEL absolutely is. And that, friends, might be one of my very favorite facts of life. This brunch-y blueberry crumb cake is vegan and grain-free made with @edwardandsons coconut + tapioca flours, and topped with a cinnamon walnut streusel💙 Also doubles as a delish get-through-monday afternoon motivation snack✌️ Blueberry Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) @edwardandsons Let's Do Organic® Coconut Flour -1/3 cup (40g) @edwardandsons Let's Do Organic® Tapioca Starch -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Crumble -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) @edwardandsons Let's Do Organic® Coconut Flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts 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.

3 months ago

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