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Cosmic Brownie Chocolate Yogurt Bark

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Homemade Strawberry Gummies

brownies & bars

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Dubai Chocolate Cups Recipe

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COOKIE DOUGH YOGURT CLUSTERS🍪 ✨Comment “RE

COOKIE DOUGH YOGURT CLUSTERS🍪

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

These dairy-free clusters are the yummiest healthy treat—sweet, creamy, and packed with nostalgic cookie dough flavor😋 Made with coconut or greek yogurt, vanilla protein powder, Organic @sunbutter and covered in dark chocolate. They are dairy-free, full of protein (10+ grams per serving!), and the ideal snack to have stocked in your freezer to satisfy that ice cream-ish craving with no added sugar🍨🍫🫶

#dairyfreerecipes #glutenfreedairyfree #highproteinsnack

CHRISTMAS TREE DATE BARK💜🎄 An unconventiona

CHRISTMAS TREE DATE BARK💜🎄

An unconventional but adorable holiday sweet treat! This easy alternative to peppermint bark starts with a sweet gooey layer of @ndmedjooldates Organic Pitted Medjool Dates
followed by a pop of purple white chocolate ganache filling made with @friedasproduce Organic Stokes Purple® Sweet Potato. Then triangle transforms into Christmas tree with a layer of melted chocolate to create the trunk, texture, and star. Sprinkle on crushed candy canes or chopped nuts to decorate✨

This festive treat also packs more nutrition than your average christmas cookie with fiber and natural sweetness from the Medjool dates, plus anthocyanin antioxidants from the Stokes purple sweet potato (a key “Blue Zone” food linked to longevity!)🍠🎄

INGREDIENTS:
-15-18 (300g) Organic @ndmedjooldates Pitted Medjool Dates
-1 (~250g raw) @friedasproduce Organic Stokes Purple® Sweet Potato
-4oz dairy-free white chocolate chips
-8oz dairy-free semi-sweet chocolate chips
-crushed candy canes or chopped nuts to decorate

TO MAKE:
Place the Medjool dates in a 16” piping bag and use the bottom of a jar to press into a very flat and thin triangle. Freeze for 1 hour.

Peel, roughly chop, and steam the sweet potato until fork tender (about 15-20 minutes). Drain, reserving the purple water. Blend the steamed sweet potato chunks with 5-6 tbsp of the reserved water until smooth. Set aside to cool. Melt the white chocolate chips. Stir ½ cup of the sweet potato puree into the melted white chocolate. It will become thin as you stir, that’s okay. Refrigerate 1 hour until it has thickened to a thick spreadable glaze consistency. Cut the piping bag off of the Medjool date triangle. Place it on a sheet of wax paper, and spread a thick layer of the white chocolate purple mixture on top. Freeze for 30 minutes.

Melt the semi-sweet chocolate chips. Transfer to a squeeze bottle or piping bag, and fully cover the purple ganache layer in chocolate. Add a chocolate star and trunk to create the Christmas tree shape. Top with crushed candy canes. Refrigerate until chocolate is set, then cut or break into pieces.

#christmasrecipes #healthydesserts #sponsored

COPYCAT LITTLE DEBBIE CHRISTMAS TREE CAKES🎄 Sw

COPYCAT LITTLE DEBBIE CHRISTMAS TREE CAKES🎄

Sweet nostalgia in a healthier homemade holiday treat✨ This copycat version of the Little Debbie classic starts off with a fluffy gluten-free vanilla cake made with @@edwardandsons Native Forest Simple Coconut Milk instead of butter/oil for a super moist texture🥥 Layer that delicious cake with a vegan marshmallow cream filling, cut into trees, and dunk in dairy-free white chocolate. Finish with a nostalgic sprinkle of green sparkling sugar and red glaze garland💚❤️ They taste SO much like the original, you’ve gotta try them!

CAKE
-1 cup (112g) almond flour
-1 cup (124g) gluten-free flour
-3/4 cup (150g) cane sugar
-2 tsps baking powder
-1/2 tsp baking soda
-1/2 teaspoon salt
-1 cup (240ml) @edwardandsons Native Forest Simple Coconut Milk
-1 teaspoons apple cider vinegar
-1 tablespoons pure vanilla extract
-1/2 tsp almond extract

CREAM FILLING
-1/2 cup (112g) dairy-free butter
-1/2 cup (90g) marshmallow cream
-1 1/2 cups (180g) powdered sugar
-1 tsp vanilla

COATING
-12oz dairy-free white chocolate chips
-2 tbsp coconut oil

DECORATE
-1/2 cup (60g) powdered sugar
-1-2 tbsp @edwardandsons Native Forest Simple Coconut Milk
-4-5 drops red food coloring
-Green sparking sugar

Instructions in the first pinned comment👇

#glutenfreedairyfree #littledebbiechristmastreecakes #dairyfreerecipes

DAIRY-FREE CHOCOLATE PEPPERMINT PIE🍫🤍 🎄C

DAIRY-FREE CHOCOLATE PEPPERMINT PIE🍫🤍

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

Indulgent chocolate peppermint pie with whipped cream and crushed candy canes❤️ This recipe is the perfect creamy festive dessert recipe for your Christmas celebrations with a gluten-free oreo-style chocolate crumb crust made with cereal and Chocolate @sunbutter and whipped no-bake dairy-free chocolate peppermint filling🤎✨ This quick and easy recipe will impress all your holiday guests!

#dairyfreerecipes #chocolatepeppermint #healthydesserts

DAIRY-FREE CRACKER TOFFEE BARS🤎 Comment “REC

DAIRY-FREE CRACKER TOFFEE BARS🤎

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

A dairy and gluten free take on the infamous saltine toffee (a.k.a. “christmas crack”!)🎄

This recipe is sweet, salty, chocolatey, and addictively good😋 With rice cakes instead of crackers for a gluten-free crunchy base, dairy-free toffee made healthier with sugar and coconut cream, creamy @sunbutter swirled in the middle for extra decadence, and melted dark chocolate on top🍫✨

#dairyfreerecipes #saltinetoffee #healthydesserts

CRANBERRY ORANGE CHEESECAKES🍊✨ Creamy baked

CRANBERRY ORANGE CHEESECAKES🍊✨

Creamy baked mini cheesecakes full of bright citrus flavor and a tart cranberry topping all layered on a perfectly crumbly gluten-free crust❤️ They’re rich and festive and so much easier than you’d think to make with @edwardandsons Native Forest Simple Coconut Cream for the perfect dairy-free cheesecake texture🥥

Whether you’re hosting or bringing dessert for Thanksgiving, these cheesecakes are the perfect individually sized sweet treat! Recipe below…

CRUMB CRUST
-3 cups (115g) crispy rice cereal
-3 tbsp (60g) maple syrup
-3 tbsp (38g) coconut oil
-1 tsp ground cinnamon
-1/2 tsp ground ginger
-1/4 tsp salt

ORANGE CHEESECAKE
-1 cup (120g) raw cashews, soaked 3+ hours
-1 cup (240g) @edwardandsons Native Forest Simple Coconut Cream
-3/4 cup (180ml) fresh squeezed orange juice
-8 ounces (227g) dairy-free cream cheese
-2 tbsps tapioca starch
-1 tsp vanilla extract
-2/3 cup (135g) cane sugar
-2 tbsp (25g) coconut oil
-2 tbsps orange zest

CRANBERRY TOPPING
-12oz fresh cranberries
-1/2 cup (120ml) orange juice
-Zest of one orange
-1/4 cup (50g) cane sugar
-1 tbsp tapioca starch
-2 tbsp water

INSTRUCTIONS in the first pinned comment👇

#dairyfreerecipes #cranberrycheesecake #healthydesserts

SWEET POTATO PECAN PIE BARS🤎 ✨Comment “REC

SWEET POTATO PECAN PIE BARS🤎

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

Two thanksgiving pie faves combine in these healthy pecan pie bars with a creamy sweet potato twist! With a gluten-free almond flour shortbread crust, and a rich dairy-free caramel pecan filling made extra creamy with @bakosweet beautiful sweet potatoes blended in🍠😋This healthier recipe sneaks a little fiber onto your dessert plate and is the perfect holiday treat!

#sweetpotatopie #pecanpie #sweetpotato #dairyfreerecipes #glutenfreevegan #veganglutenfreerecipes #healthydesserts #thanksgivingrecipes

PUMPKIN MAGIC BARS🧡 ✨Comment “RECIPE” an

PUMPKIN MAGIC BARS🧡

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

Magic cookie bars (a.k.a. seven layer bars) with a pumpkin spice twist🎃 These dairy-free pumpkin magic bars are reminiscent of your favorite thanksgiving pumpkin pie but with the addition of white chocolate chips, toasted pecans, and coconut all layered on top of a gluten-free cereal crumb crust made with delicious @sunbutter! An incredibly easy and delicious recipe for fall😋🍂

#dairyfreerecipes #veganglutenfreerecipes #magiccookiebars #pumpkinpierecipe #pumpkinbars #healthydesserts #glutenfreedairyfree #sunbutter

The trick: blending your chocolate chia pudding AF

The trick: blending your chocolate chia pudding AFTER it thickens so its ultra creamy and no one knows its chia🤫🍫

The treat: topping that CREAMY chocolate pudding with granola “dirt” and white chocolate date “ghosts” for an easy adorable halloween dessert👻

PUDDING
-2 cups milk of choice
-3-4 medjool dates, pitted
-1/4 cup cocoa powder
-Pinch of sea salt
-1/2 tsp vanilla extract
-1/2 cup chia seeds

DIRT
-1 cup chocolate granola
-1/4 cup cocoa powder
-1 tbsp coconut oil

GHOSTS -3 medjool dates
-3/4 cup dairy-free white chocolate chips
-Candy eyes or black sugar pearls

Pudding: Blend everything except the chia seeds. Transfer to a mixing bowl, add the chia seeds, and stir or whisk them in. Wait 5-10 minutes for the pudding to thicken, then stir again. Cover with plastic wrap and refrigerate overnight (or at least 6 hours). Re-blend until very smooth creamy, adding a splash of milk only if absolutely necessary. Divide into 6 small glass ramekins. Place in the fridge.

Dirt: Combine everything in a food processor, and process briefly to a moist sandy texture. Spoon on top of the chocolate pudding.

Ghosts: Cut a small slit in each Medjool date and carefully remove the pit. Then slice each Medjool date in half width-wise. Place them cut side down on a plate lined with wax paper. Melt the white chocolate chips. Spoon the white chocolate over top of the Medjool date halves, letting it naturally drip down and pool at the bottom. Carefully add the sprinkles or eyes. Let the ghosts dry until the white chocolate is completely hard. Place one ghost on top of each dirt cup before serving.

#dairyfreerecipes #glutenfreevegan #glutenfreedairyfree #healthydesserts #halloweenrecipes #chiaseedpudding

HOMEMADE MILKY WAY BARS🍫 DIY healthier homemad

HOMEMADE MILKY WAY BARS🍫

DIY healthier homemade milky way bars perfect for Halloween👻 This easy treat starts with a no-cook “nougat” made with @edwardandsons Native Forest Simple Coconut Milk, topped with the easiest dairy-free caramel sauce, all coated in decadent dark chocolate! Recipe below…

“NOUGAT”
-200g (10-12) pitted medjool dates
-2/3 cup (150g) @edwardandsons Native Forest Simple Coconut Milk
-3/4 cup (90g) coconut flour
-1/4 tsp salt

CARAMEL
-1/4 cup (65g) almond butter
-1/2 cup (160g) maple syrup
-1/3 cup (80g) coconut oil, melted
-1 tsp vanilla extract
-1/4 tsp salt

CHOCOLATE COATING
-1 cup (170g) chocolate chips
-1 tbsp coconut oil

INSTRUCTIONS
In a food processor, process the dates with the coconut milk. Add the flour and salt, and process briefly until combined and dough-like. Press into a lined pan (approximately 9x5”). Set aside.

Whisk together the caramel ingredients until smooth and creamy. Pour on top of the nougat layer and smooth. Refrigerate overnight.

Slice into 16 bars. Freeze for 30 minutes while you melt the chocolate. Melt the chocolate chips with the coconut oil (60-90 seconds on high). Stir until smooth. Carefully dip/drizzle each bar to fully coat. You want to work quickly before the caramel layer begins to soften. Allow the chocolate to fully set in the fridge (about 30 minutes).

#halloweencandy #halloweenrecipes #dairyfreerecipes #glutenfreevegan #healthydesserts #glutenfreedairyfree #milkywaybars

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