Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… 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) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) 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. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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trending now, vegan, chocolate, gluten-free, easy, paleo, candy, oil-free, sweet · December 3, 2018

Chocolate Avocado Pudding Truffles

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Ultra decadent Chocolate Avocado Pudding Truffles with the most heavenly texture and cruncy pistachio coconut coating. Vegan, paleo, and easy!

Chocolate Avocado Pudding Truffles

Sometimes you whip up a batch of chocolate ball things on a whim on a wednesday with a friend inspired by your favorite coffee shop and it turns out too good not to share. This was one of those times. Truffles just happened.

So I may have used black friday as an excuse to finally make the leap and upgrade my camera. And while the “business expense” funds were flowing I may have gotten a new macro lens too.

Rest in peace T5i, it’s been real.

Hello EOS R, I am loving you already.

Chocolate Avocado Pudding Truffles

With so many fun new photography toys, I really wanted to try shooting a slightly different style of video with more closeups and handheld shots. And it just so happens my friend Cathryn recently got a new camera too, so last week we transformed my living room into a video studio and shot a video of these truffles. The video is nowhere near perfect, but was really fun to shoot and edit (feedback welcomed!)

The truffles themselves however – perfect in the most decadent delicious way ♡

Chocolate Avocado Pudding Truffles

The idea for an avocado truffle came from one of my favorite local coffee shops here in St Pete. They sell exclusively gluten-free goodies, these heavenly little avocado balls among them. I try not to order one every time I go because $3 for two bites adds up, but it’s hard to resist.

Solution: make our own!

We did tweak the ingredients a bit:

  • included SunButter for an extra lush texture
  • reduced the sweetness for a darker chocolate flavor
  • added coffee because chocolate + coffee forever
  • and coated them in pistachios instead of almonds (instantly qualify as Christmas-y)

Chocolate Avocado Pudding Truffles

The texture of these Chocolate Avocado Pudding Truffles is similar to a ganache truffle. They hold their shape in the fridge, but when you bite in it’s instantly DREAMY. Like the spoon-free version of avocado chocolate pudding in a bite-sized ball.

They might not be a gingerbread house with snowy frosting and candy cane sprinkles and a cookie family living inside. But they might be better…

Chocolate Avocado Pudding Truffles

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Chocolate Avocado Pudding Truffles

★★★★ 3.7 from 6 reviews
  • Author: Natalie
  • Prep Time: 00:10
  • Cook Time: 2:00 (chilling time)
  • Total Time: 2 hours 10 minutes
  • Yield: 12 truffles 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american
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Description

Ultra decadent Chocolate Avocado Pudding Truffles with the most heavenly texture and cruncy pistachio coconut coating. Vegan, paleo, and easy!


Ingredients

Scale
  • 3 ripe avocados (~450g)
  • 3–4 tbsp (60-80g) maple syrup
  • 1/4 cup (65g) nut/seed butter (SunButter used)
  • 1 tsp vanilla extract
  • 1/2 cup (40g) cacao or cocoa powder
  • 1/2 tsp salt
  • 1 tsp instant coffee or espresso powder (optional)
  • 1/4 cup (30g) shelled pistachios
  • 1/4 cup (20g) unsweetened shredded coconut

Instructions

  1. Scoop the avocados into a food processor. Add the maple syrup, nut/seed butter, and vanilla.
  2. Process until smooth. Let it go for a while, you don’t want any lumps of avocado.
  3. Add the cacao powder, salt, and instant coffee (if using).
  4. Process until combined.
  5. Freeze until firm enough to roll into balls (2-3 hours).
  6. Blend or finely chop the pistachios and coconut together.
  7. Roll the avocado chocolate mixture into balls.
  8. Coat in the pistachio coconut mixture.
  9. Enjoy! Keep in the refrigerator.


Nutrition

  • Serving Size: 1 truffle
  • Calories: 145
  • Sugar: 4g
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 11g
  • Fiber: 5g
  • Protein: 3g

Keywords: vegan, paleo, easy, recipe, dessert, bite, bliss ball, snack

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Chocolate Avocado Pudding Truffles

 

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In: trending now, vegan, chocolate, gluten-free, easy, paleo, candy, oil-free, sweet · Tagged: bites, christmas, dessert, easy, no-bake, dairy-free, flourless, paleo, bliss balls

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Comments

  1. Brittany Audra @ Audra's Appetite says

    December 3, 2018 at 8:46 pm

    That’s so exciting you got a new camera! Honestly before I even read the post, I was struck with how amazing the photography is for these!! Absolutely gorgeous 🙂

    Reply
    • Natalie says

      December 4, 2018 at 9:29 am

      Ahhh I am having so much fun with it, it’s totally been a game changer🤗 And THANK YOU for noticing!

      Reply
  2. Jess @choosingchia says

    December 4, 2018 at 8:24 am

    I still have never tried using avocado in a dessert! These look totally delicious Natalie! xx

    Reply
    • Natalie says

      December 4, 2018 at 9:29 am

      Whaaaaaaat??😳 Jess this is not okay, you need to do something avocado + chocolate and SOON!

      Reply
  3. Maria G. says

    December 4, 2018 at 11:37 am

    Really awesome video! I think it is the best so far!

    Reply
    • Natalie says

      December 4, 2018 at 12:09 pm

      Wow you are so sweet, thanks for the feedback Maria!

      Reply
  4. Saskia Rose says

    December 5, 2018 at 2:07 am

    Mmmm yum!! These look amazing Natalie. I can’t wait to make, and more importantly eat, these!😄

    Reply
    • Natalie says

      December 5, 2018 at 9:34 am

      Haha yes that’s definitely the best part! Although the making and stealing bites along the way is pretty good too😋

      Reply
  5. The Vegan 8 says

    December 6, 2018 at 12:24 am

    Yay!! New lens is SO exciting! And I have that same macro lens, isn’t it freaking awesome?? I remember when I got it myself, it was like Christmas, haha! The pics look awesome and it’s also what I use when I do closeups in videos….whenever that happens…*eyeroll, lol. Ok, so these truffles, holy moly, not even kidding, my mouth legit started watering because of the texture. It looks SO creamy and your title of pudding, honestly couldn’t be more perfect. The texture looks straight up creamy, smooth, magical. I am not even a chocolate avocado pudding fan normally but these look 100% promising and the fact that you rolled them all in pistachios….quickly becoming my favorite nut almost beating pecans these days, lol, they are just so pretty. Awesome recipe Natalie and the video is superb. Looks like your style but with more WOW, great job!

    ★★★★★

    Reply
    • Natalie says

      December 6, 2018 at 8:52 am

      Goal for 2019: VIDEO!! I want to see more of your beautiful videos again, plus now without the cookbook to distract you’ll have more time for that🤗 But yes the new lens has been a total game changer for photo and video! I adore it, my 50mm is already feeling the neglect lol. We wanted to do hazelnuts to coat but couldn’t find them, I think pistachios were an even better choice💚

      Reply
  6. Catherine says

    December 6, 2018 at 5:25 am

    I added a few drops of mint essential oil, to cover the avocado taste (and because mint + chocolate is one of my fav combo), and rolled into grounded cocoa nibs and crushed candy canes to please the kids.

    I loved the smooth texture, but to get firmer and less goey truffles without having to eat them frozen, I would recommend using coconut butter instead of sunbutter.

    ★★★★

    Reply
    • Natalie says

      December 6, 2018 at 8:47 am

      Oooh I love the sound of your minty version, I bet they are adorable! And thanks for the feedback–personally I like them soft but yes coconut butter or even some coconut oil would help them be more firm too. Or the freezer😊

      Reply
  7. Fay says

    December 13, 2018 at 12:07 am

    Can you freeze these before make into balls? I made them this afternoon and they are in the freezer to firm up but I have to go out this evening and won’t have time to make the balls.

    Reply
    • Natalie says

      December 13, 2018 at 2:51 am

      Hmm you should probably leave it in the fridge if it’s going to be a while, otherwise it will freeze TOO solid to roll!

      Reply
      • fay says

        December 13, 2018 at 3:29 am

        Thanx. I had already put it in the freezer, so now I am slowly, very slowly:) rolling them as the mass softens. Going to be a long job, but they seem to be turning out ok. I think next time I will put in the int flavour too just to take the edge off the avo flavour. Great recipe, thanx for sharing.

        Reply
        • Natalie says

          December 13, 2018 at 3:42 am

          Aww sorry I didn’t catch ya in time🙈 But I hope they still turn out well!

          Reply
  8. Chrissy says

    December 13, 2018 at 1:43 pm

    OK not sure if I did them completely right. I did freeze it and then pop it in the fridge before I made them. Trying to roll them into balls was a massive undertaking. Do you think it is because I froze it first? Oh what a mess. Is that normal? They still taste delicious!!! 😄

    Reply
    • Natalie says

      December 13, 2018 at 5:01 pm

      Hmm by massive undertaking you mean too hard to roll or too soft?

      Reply
      • Chrissy says

        December 18, 2018 at 9:04 pm

        Too soft I guess! Lol. It still worked they just looked a little wonky compared to the pictures 😂, yes! I’m on the causeway to Treasure Island! Less than a mile from Craft!

        Reply
        • Natalie says

          December 19, 2018 at 4:53 am

          That’s amazing! Maybe I’ll see ya there sometime 🙂

          Reply
  9. Chrissy says

    December 13, 2018 at 1:49 pm

    Omg!!! I just saw this a Craft Kafe recipe!!! No way! Right down the street from my house!!

    Reply
    • Natalie says

      December 13, 2018 at 5:00 pm

      Really😮😮 You are in St Pete too?

      Reply
  10. Adina says

    June 1, 2019 at 10:30 pm

    I made this recipe and it tasted really avocado-y. Will not make again.

    ★

    Reply
    • Natalie says

      June 2, 2019 at 11:27 am

      Aw so sorry to hear that. I guess avocado in desserts isn’t for everyone🤷🏻‍♀️

      Reply
  11. Emese says

    June 22, 2019 at 4:01 pm

    I just made it for a party today (tripled the ingredients) and it went in 10 minutes. Thanks for the recipe!

    ★★★★★

    Reply
    • Natalie says

      June 22, 2019 at 5:37 pm

      YAY!! That is wonderful to hear, I am so happy they were a hit🤗

      Reply
  12. Roula says

    April 12, 2021 at 7:22 am

    Hello there, the taste is amazing but unfortunately rolling them into balls was a total failure. I left the batch in the freezer for up to 4 hours but they were still sticky and no good for rolling!

    Reply
    • Natalie says

      April 12, 2021 at 1:36 pm

      Try using a cookie scoop! Hands are warm and make it melt, that might be easier 🙂

      Reply
  13. Maria says

    May 10, 2021 at 12:12 am

    I really wanted these to be so delicious (I probably had extra saliva production for entire duration of cooking)…. but I just have to be straight – this combo of ingredients/flavours and textures does not taste good or better put: does not complement each other and does not balance together. It looks terrific for IG pictures though.
    I had no problems rolling these into balls (not my first truffles) and I don’t have problem with avocado taste -> (I feel mentioning for ladies who have too much of avo taste – maybe you picked overripe avocados, try to go for firm/perfectly ripe HASS avocado, must not be mushy or soft, should be just perfectly prime ripe ones ). Anyway, back to the topic: I just feel like I wasted s*** loads of expensive quality ingredients (like pistachios, barrel aged maple syrup, premium cocoa powder, organic nut butter, organic vanilla, etc.) for really just some sort of fatty cocoa puree rolled in nut flakes. The texture is nothing “similar to a ganache truffle” if you ever had real ganache truffle. There is no sensation of this slowly melting on your tongue as you chew it, it is just straight buttery mass. I know some ladies offered coconut oil, and that will make them more solid when chilled, but this is just one unhealthy fat bomb that doesn’t even taste good or feel good. Sorry Natalie, this one really is not a winner.

    ★★

    Reply
    • Natalie says

      May 10, 2021 at 8:29 am

      I’ve taste tested these on many chocolate loving friends and family members and they all love them, but sorry they didn’t work out for you Maria!

      Reply
  14. Jennifer says

    December 14, 2021 at 5:39 pm

    I made them yesterday and likely used more avocado than the recipe calls for (I had the larger non Haas variety) so upped the cocoa powder but maintained 4 TBS maple syrup. I also used homemade almond butter. They are delightful! I’ve been telling a few friends about the recipe.

    ★★★★★

    Reply
    • Natalie says

      December 15, 2021 at 7:57 am

      I am so so happy you liked them Jenifer! Such a decadent way to use up avocado, right?🍫🍫 appreciate your feedback and spreading the word!

      Reply

Trackbacks

  1. Chocolate Avocado Energy Bites – Healthy Sue-Lutions says:
    August 20, 2020 at 4:46 pm

    […] amazing wife. She was making them one evening and shared the recipe with me. The recipe came from Natalie Jo’s recipe blog. As soon as I saw this recipe, I just had to try it. I couldn’t get over the ganache-like […]

    Reply

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Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below… Crust -1 package Emmy’s Organics Dark Cacao Cookies -1/4 cup (30g) almond flour -2 tbsp (50g) coconut oil Filling -2 cups (360g) raw cashews, soaked 3+ hours then drained -1 cup (240g) full fat coconut milk -1/3 cup (105g) maple syrup -2 tbsp lemon juice -1 tbsp lemon zest -1 tsp vanilla extract Swirl -1 1/2 cup (180g) fresh raspberries -2 tbsp coconut sugar -1-2 tbsp water Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down. Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. #nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 
New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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