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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vegan, brownies & bars, gluten-free, easy, oil-free, sweet · June 4, 2018

Chocolate Chip Hazelnut Blondies

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Gooey inside, golden outside, extra thick Chocolate Chip Hazelnut Blondies! Made with hazelnuts, oats, flax, applesauce, and chocolate chips. Vegan, gluten-free, easy!

Chocolate Chip Hazelnut Blondies

It was not my goal to make the hunkiest blondies you ever did see, but sometimes glorious gifts are just given from our ovens to us. And one and a half inches of hazelnut blondie heaven is like one of those gifts you didn’t even know you wanted but is better than your entire wishlist. My oven gets me.

Chocolate Chip Hazelnut Blondies

With this amount of chip-filled chunkiness, is it even right to call them blondies? Ultra Thick Gooey Nutty Cookie Bars Bricks almost feels more appropriate. But Chocolate Chip Hazelnut Blondies feels more approachable, and this recipe is so EASY and un-intimidating I wanted the name to feel familiar too. Think: puppy sitting in a basket with a bow around it’s neck surround by a field of flowers level approachable. Wildly approachable.

Chocolate Chip Hazelnut Blondies

If you are anything like me, your relationship with hazelnuts for most of your life didn’t extend much past chocolate hazelnut spread. Maybe the occasional nutty truffle here or there, but they don’t get nearly the attention almonds or pecans do. And personally I think they taste better than both. Yeah they’re a little pricey, but no more so than cashews by my very thorough standing-in-the-Trader-Joe’s-nut-aisle research. And the toasty flavor they bring to a batch of blondies is some seriously good stuff.

Instead of using hazelnut butter to make these hazelnut blondies, I used toasted hazelnuts ground up (with oats and flax) to make the “flour”. Hello hazelnut flavor and natural moisture. You could swap in other nuts here, but we both know hazelnuts + chocolate are very good together.

Chocolate Chip Hazelnut Blondies

For the wet ingredients, you’ve got options: a) applesauce or b) nut/seed butter. Option A is more neutral in flavor, so the hazelnut really shines through. Option B makes them extra rich and buttery, but unless you make your own hazelnut butter most store-bought brands come with chocolate already in them which will turn these blondies into brownies. Almond butter or cashew butter tastes delicious as an easier alternative, but it will overpower the hazelnut flavor somewhat. I love both, so there’s really no wrong choice.

Sweetened with coconut sugar. Dessert-ed up with a little vanilla. Generously salted as any proper blondie should be. And then blondie bliss is just 30 minutes at 350 away. But this is an especially aromatic one while baking, so it won’t be a hard wait.

Chocolate Chip Hazelnut Blondies

Blondies as thick as one blondie standing on top of another blondie with a center so chocolate-gooey and a crust so golden – they’re at the tippy top of your Things I Must Make list, right?

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Chocolate Chip Hazelnut Blondies

★★★★★ 4.9 from 9 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 blondies 1x
  • Category: bars
  • Method: baking
  • Cuisine: american
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Description

Gooey inside, golden outside, extra thick Chocolate Chip Hazelnut Blondies! Made with hazelnuts, oats, flax, applesauce, and chocolate chips. Vegan, gluten-free, easy!


Ingredients

Scale
  • 1 cup (100g) rolled oats
  • 1 1/2 cup (190g) roasted hazelnuts
  • 1/4 cup (25g) flax meal (or whole seeds)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup (75g) coconut sugar
  • 3/4 cup (180g) applesauce*
  • 1 tsp vanilla extract
  • 1/3 cup (60g) chocolate chips

Instructions

  1. Preheat the oven to 350F.
  2. In a high speed blender grind the hazelnuts, oats, and flax to a fine flour consistency.
  3. In a large mixing bowl, whisk together the applesauce (or nut butter + milk), coconut sugar, and vanilla.
  4. Add the dry ingredients along with the salt and baking soda. Stir to combine.
  5. Fold in the chocolate chips.
  6. Transfer to a baking pan (I used this 5×7″ glass dish) lined with parchment paper. Press flat, and sprinkle on a few extra chocolate chips.
  7. Bake for 25-30 minutes at 350F until golden brown on top.
  8. Cool for at least 15 minutes before slicing.
  9. Enjoy!
  10. Keep the leftovers in an airtight container in the fridge for up to a week.

Notes

*Or 3/4 cup nut or seed butter + 1/3 cup non-dairy milk.


Nutrition

  • Serving Size: 1 bar
  • Calories: 305
  • Sugar: 18g
  • Fat: 17g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 6g

Keywords: easy vegan dessert, chocolate chip, cookie bars, blondies

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In: vegan, brownies & bars, gluten-free, easy, oil-free, sweet · Tagged: almond butter, bars, coconut sugar, cookie, dessert, oats, video, baking, applesauce, dairy-free, egg-free, salted, nutella

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Comments

  1. SDM says

    June 4, 2018 at 8:48 am

    Blondies! Yes! I can’t wait to try these out!
    Uh. . . is there anyway to make these nut-free? I know this sounds kinda silly considering that one of the main ingredients are hazelnuts, but I have friends with allergies.
    If not, I just wanted to say that replacing the hazelnuts with peanuts would be kind of amazing. . .

    ★★★★★

    Reply
    • Natalie says

      June 4, 2018 at 8:58 am

      I made a batch with peanuts (great minds think alike😉) and yes AMAZING! But you can totally make them nut free, just use seeds instead. Hemp would be my top recommendation since they will add lots of moisture similar to the nuts, although if you do the non applesauce (with sunflower seed butter perhaps) version that’s not as necessary. Hope that helps!

      Reply
  2. Sha says

    June 4, 2018 at 11:20 am

    I hope it’s not rude to ask, I’m just curious (new to your site), why do some of your recipes come with nutritional info but some don’t? Thanks, and sorry if this offends you.

    Reply
    • Natalie says

      June 4, 2018 at 12:14 pm

      Ah so sorry, I just forgot to add it to this one! Will add it in just a moment. And as of about 3 month ago all my recipes come with the nutrition info, but recipes older than that you will have to calculate it for yourself 🙂

      Reply
      • Sha says

        June 4, 2018 at 8:21 pm

        Thanks Natalie! That’s very proactive of you!

        Reply
  3. Shivani Raja says

    June 4, 2018 at 2:50 pm

    Oh my goodness these look divine! I literally just ate one of your vegan vanilla cupcakes (AMAZING by the way!) and I’m not going to lie, I could probably polish one of these off as well 😂 these are going on my forever growing ‘Recipes to Try’ Pinterest board, for sure!

    Reply
    • Natalie says

      June 4, 2018 at 5:59 pm

      Haha vanilla cupcake followed by chocolate filled blondie sounds like the perfect snack pairing to me. I am so happy you liked the cupcakes, thanks for the feedback💕 I have an equally large to try pinterest board with mostly savory things (I try to cook, but honestly I am terrible at it😂), but somehow I always end up baking instead. Enjoy the rest of the cupcakes Shivani!

      Reply
  4. Alice says

    June 4, 2018 at 5:56 pm

    Looks amazing! But is it possible to make it both nut- and seed free? Can i replace it with some flour or anything like that? Xx

    Reply
    • Natalie says

      June 4, 2018 at 6:02 pm

      Hmm no seeds either? Can you do coconut? If so I would try all oats for the flour (go with 2 cups total instead of 2.5 since oats are much more dry than nuts) and instead of applesauce use 3/4 cup coconut butter. You need some kind of fat to keep them moist without the nut flour so I don’t recommend using the applesauce or they will be quite dry. Good luck!

      Reply
  5. Perrine says

    June 5, 2018 at 11:24 am

    Omg! Looks so good! Quick question, if i was to use walnuts instead, would I need to roast them too?

    ★★★★★

    Reply
    • Natalie says

      June 5, 2018 at 5:05 pm

      Either way–roasted will have more nutty flavor, but un-roasted will work too😊

      Reply
      • Perrine says

        June 5, 2018 at 5:18 pm

        Thanks!! 😊

        Reply
  6. Larissa says

    June 5, 2018 at 2:50 pm

    Can I use steel cut oats? Thanks!

    ★★★★

    Reply
    • Natalie says

      June 5, 2018 at 5:02 pm

      Sure! Since you are grinding them up anyways, any kind is fine😊

      Reply
      • Larissa says

        June 5, 2018 at 7:54 pm

        Thanks!

        Reply
  7. Brittany Audra @ Audra's Appetite says

    June 5, 2018 at 3:12 pm

    Can’t wait to try grinding my own hazelnut flour…such a good idea! Can’t wait to taste the hazelnut flavor in these bars!

    Reply
    • Natalie says

      June 5, 2018 at 5:04 pm

      It comes through so nutty and toasty, you should definitely try it! Cashew flour is pretty awesome too (if only nuts were cheaper😬 Ha!)

      Reply
  8. The Vegan 8 says

    June 5, 2018 at 11:46 pm

    Oh yes, gimme all the hunky chunky blondies, please! That is how I like mine too, thick, don’t give me no skinny blondies, hahaha. And I love hazelnut and chocolate chips together, so damn good. These look so epic, super moist, super dense, fudgy and amazing…all of the above. And it can’t get any more simple than those awesome ingredients too. I have all those ingredients in my pantry as we speak. And I laughed at your comment about most people not having hazelnuts past chocolate hazelnut spread. Would you believe I’ve never even tried traditional dairy nutella? I’ve made a vegan version of it but I actually make some hazelnut chocolate chip cookies that I love even MORE than that hazelnut chocolate classic flavor….perhaps it’s because I can taste the hazelnuts more..who knows. Either way, I won’t say no to them either being the star or submerged in chocolate, haha. The texture on these babies looks fantastic and perfect. I’ve found the perfect use for my hazelnuts now!

    Reply
    • Natalie says

      June 7, 2018 at 5:37 pm

      Oh yes, gotta have that blondie heft lol. 8×8″ pan…HA. I need like a 6×6″ square pan to use for brownies because otherwise they always come out too thin. I mean I guess I could just make more batter, but these measurements are so nice and neat as is😊 Really, you’ve never had nutella?? I honestly didn’t try it until later in life and was not a huge fan, but if we’re going to get a little spendy and go for the rawtella that stuff is crazy good🙌 But I agree, even then the chocolate overpowers and hazelnuts are so yummy all by themselves. Swap me a cookie?🍪🍪😘

      Reply
  9. Faaiza says

    June 6, 2018 at 3:23 pm

    Hi Natalie,

    I hope you can help, I know you haven’t used it in this recipe but I’m wanting to try another of your recipes.
    I just wondered if you knew whether we can use ground up tapioca pearls for the tapioca starch? Do you know if this would work? Have you ever tried this?
    Hope you can help!

    PS I LOVE all your videos & recipes. I LOVE how you make them with such healthy & nutritious ingredients especially dates, I love them! Keep them coming!

    Reply
    • Natalie says

      June 6, 2018 at 8:35 pm

      I’ve never tried grinding up tapioca pearls into flour, although I’ve hear that it does not work what same way as tapioca starch that you buy already ground. Sorry! But I am so so happy to hear you are enjoying the recipes 🙂

      Reply
  10. Daniela says

    June 7, 2018 at 6:45 am

    HI Natalie
    I want to make these ones too for my birthday party:-)
    Can I use 1/2 cup cocoa powder and 1 cup hazelnuts, because I really love chocolate:-)

    Thanks for your advice

    Reply
    • Natalie says

      June 7, 2018 at 5:24 pm

      Yep, that should work! Sounds delicious, more chocolate is never a bad idea😉 Enjoy!

      Reply
  11. Mandy says

    June 16, 2018 at 11:12 am

    Holy hunky heaven!!! Gimme a second to just take in the size of these 😍😍😍 There’s some serious magic happening in your kitchen. And then the fact that they have two of my very favorite things….chocolate and hazelnuts!!! I need these!! Hazelnuts have pretty much been a staple since I was a kid ❤️ I use them every week to make milk or just simply roast up with a little coconut oil + maple syrup, BUT blondies?!?! Pretty much genius. You’ve gotta stop tempting me with oats, OK? First with the crumble and now this! Gah! 😂 The texture on these seriously looks amazing…something that can’t quite be achieved in the grain-free world. I’m on the hunt for a dessert recipe for tomorrow’s family gathering and this just might be it (and I already have all the ingredients)! I’ll report back if it happens! Happy weekend, my friend! xo

    Reply
    • Natalie says

      June 16, 2018 at 5:43 pm

      Okay so you must have a very cool and nut diverse mother–hazelnuts a staple?? That’s awesome and I bet your homemade hazelnut milk would make the best matcha latte of my life. That is really the only thing that motivates me to make homemade nut milk, MUCH better lattes😆 Ha yes, coconut flour just can’t quite pull off this level of thick and defined crumb. Although you’ve inspired me to do a grain-free blondie too…also I just love blondies so it wouldn’t take much to convince me to embark on that yummy mission😊 I still vote go for the pie though😏🍫🍫

      Reply
  12. Claire says

    June 19, 2018 at 5:53 am

    I made those yesterday and they turned out perfect! Thank you so much for sharing your original and delicious recipes. This is by far my favorite platform for healthy & vegan snacks. ❤️

    ★★★★★

    Reply
    • Natalie says

      June 19, 2018 at 6:01 pm

      I am so happy you liked them Claire! That means a lot to me <33

      Reply
  13. Jasmina says

    June 28, 2018 at 9:48 am

    I made those this morning,and they were just gorgeus!Thank you for recipe!
    PS Best thing about youre recpies are those small advices ,how thing behave <3

    Reply
    • Natalie says

      June 28, 2018 at 10:20 am

      I am so happy you enjoyed these, Jasmina! Sounds like the perfect morning treat to me. And that’s lovely to know that the little tidbits of advice are helpful too😊

      Reply
      • Jasmina says

        July 2, 2018 at 6:03 pm

        A lot of warm hugs from Bosnia and Herzegovina! :*

        Reply
  14. Jenny says

    July 1, 2018 at 4:01 pm

    Can I used hazelnut flour instead of hazelnuts? I have flour and I don’t currently have the nuts… well only a handful.

    Reply
    • Natalie says

      July 1, 2018 at 6:19 pm

      Yep, hazelnut flour will work! But I suggest measuring by weight because the amount will be different, probably about 1 cup. Hope that helps!

      Reply
      • Ann says

        November 5, 2018 at 5:06 pm

        Natatlie, can hazelnut flour be used for the oats as well?

        Reply
        • Natalie says

          November 6, 2018 at 9:33 am

          Hmmm I do think it will work, but you might need more of it since its much less drying that the oats. Try 2 cups total!

          Reply
  15. Saskia Rose says

    July 7, 2018 at 1:24 am

    Wow these look absolutely heavenly Natalie, I can’t wait to make them! The only problem I have is that I don’t have any flax meal/seeds.😭 Would I be able to substitute? Thank you so much in advance! (Also sorry for being so late to the party!😅)

    Reply
    • Natalie says

      July 7, 2018 at 12:45 pm

      You could use chia seeds/meal if you have that. Or add 1/4 cup cornstarch, arrowroot, or tapioca starch instead. Happy baking!

      Reply
      • Saskia Rose says

        July 7, 2018 at 8:34 pm

        Great, thank you so much!! I’m so excited for these!😆 Also, I just want to say that you really are the best (and pretty much only) food blogger I follow and I deeply appreciate the amount of care and effort you put into everything you do regarding feastingonfruit. Thank you so much for your beautiful recipes, stories, photo/videography and your kind, helpful replies. Please keep up the incredible work!❤️

        Reply
        • Natalie says

          July 8, 2018 at 9:03 am

          Wow Saskia, that is so kind of you to say and truly means a LOT to me❤️ Thank you for all the support. Much love!

          Reply
  16. Roni Joy says

    July 19, 2018 at 11:34 am

    Can I sub out the coconut sugar for equal measurements of white or brown sugar?

    Reply
    • Natalie says

      July 19, 2018 at 12:50 pm

      Yep! Brown sugar will taste best and most similar, plus it adds some extra moisture too 🙂

      Reply
  17. Jennifer says

    July 24, 2018 at 5:19 pm

    Hi Natalie! Just a quick question on making the flour. I have the dry container for my vitamix, which makes flours, but when I add the oats, nuts and flax meal it gets very moist and not like a dry flour. It’s so moist it gets stuck in the container. Hmmmm any thoughts? I even turned on the AC thinking it might be our high humidity! :). Didn’t help. Maybe my container is too small? It’s 32oz. Anyway, just thought I’d see if you had any ideas. Thanks!

    Reply
    • Natalie says

      July 24, 2018 at 7:37 pm

      Hmm so are you grinding all those things together? The heat will cause higher fat things like nuts to emit natural oils which will create moisture and may cause it to get stuck if you blend too long. That shouldn’t be an issue with oats, but maybe with the nuts/seeds/coconut. It’s super humid here too, so that shouldn’t be the issue. Try blending in smaller batches and just turn it up to high pretty quick, blend, and shut it off. Don’t go low and slow in other words. Hope that helps, let me know if it works better!

      Reply
      • Jennifer says

        July 25, 2018 at 3:42 pm

        Thank you so much, Natalie! That helped a lot! I broke it into thirds and poof, it worked perfectly! They’re so delicious!! I appreciate your advice!

        ★★★★★

        Reply
        • Natalie says

          July 25, 2018 at 8:55 pm

          Yay! I am so happy they were a success 🙂

          Reply
  18. Mel says

    August 22, 2018 at 7:43 pm

    This recipe looks delicious! I can’t have oats, any recommendations for a substitute?

    Reply
    • Natalie says

      August 23, 2018 at 9:27 am

      Hmm maybe try buckwheat instead. Or since we are basically grinding it to a flour you could use about 3/4 cup GF flour instead 🙂

      Reply
  19. Sarah Catherine says

    November 3, 2018 at 1:26 am

    Another awesome recipe! These are delicious and so easy to make. I’m taking a batch to a party with both vegan and omnivore guests and I’m sure everyone will love it. Thank you 🙂

    ★★★★★

    Reply
    • Natalie says

      November 3, 2018 at 10:46 am

      YAY!! I am so happy you like them, I hope they are a delicious hit🤗 Thank you for the lovely feedback!

      Reply
  20. Sheryl says

    January 7, 2019 at 7:37 am

    I have made this recipe now 3 times…and will continue making it! It is a winner! I have high-level allergies and, consequently, on a very restricted diet…even how much oats I eat is necessary for me to track. However, I do indulge in this wonderful recipe periodically because all other ingredients in this recipe I can eat. Keep publishing such wonderful recipes! Love it!

    ★★★★★

    Reply
    • Natalie says

      January 7, 2019 at 5:02 pm

      Aw that makes me so so happy to hear Sheryl!! I am so happy you like these and that they work for your diet🤗 Definitely will keep em coming, and let me know if you ever have any specific requests!

      Reply
      • Sheryl says

        January 8, 2019 at 11:36 pm

        Seriously? You would accept requests? I would love more recipe experimentation with any one or more of the following flours: tigernut, tapioca, sorghum, teff and sweet potato. I often make pancakes with cooked sweet potatoes too. The only leavening I can have is baking soda. Thank you so much! I’ve read many of your recipes and find your creativity with ingredients mouthwatering!:)

        Reply
        • Natalie says

          January 9, 2019 at 7:41 pm

          Yes absolutely! I love to know what sorts of things you’d like to see, and actually I’ve been wanting to do more with tigernut so that works out perfectly 🙂 Stay tuned…!

          Reply
          • Sheryl says

            January 12, 2019 at 3:15 pm

            Wonderful!

  21. Kaytie says

    March 19, 2019 at 1:30 am

    I made these tonight and they are AMAZING! Seriously, they are so moist and the texture/flavor is perfect. I’ve made a few of your recipes and they are always super tasty but these blondies knock it out of the park. Bravo and thank you so much for all of your hard work! I don’t give my 2 yo processed sugar, so I made your vanilla cake with chocolate frosting for his birthday, and he’s always excited for some of your date-sweetened hot coco! You are my go-to for healthy yummy treats. <3

    Also, for those of you struggling to get flour consistency with the nut/oat mixture, I've found that my ancient food processor does best if I blend the oats first, then once I get the correct texture I add the flour into the mixing bowl, then blend the nuts separately. Otherwise I get nut butter every time. Hope that helps someone. 🙂

    ★★★★★

    Reply
    • Natalie says

      March 19, 2019 at 6:01 pm

      Wahooooo!! I am so happy you loved these, Kaytie🤗 One of my personal faves too, the hazelnuts add so much moisture and richness and flavor. Aww I bet that cake was adorable hehe, I am so happy some of the recipes can work for your kiddo too☺️ Thanks for the feedback and the hazelnut flour NOT butter tip too!

      Reply
  22. Ann says

    October 6, 2019 at 4:35 am

    Hi Natalie

    Thanks for another great recipe, you really know how to rock the vegan, gluten-free, sugar-free many-more-free dessert. Real life saver! Thanks a lot ❤️

    For this recipe, can I substitute the coconut sugar by date paste by leaving out the apple sauce?

    Reply
    • Natalie says

      October 7, 2019 at 8:04 am

      You can try it, but it will change the texture and may make them less rich/moist without the coconut sugar in there. Good luck!

      Reply
      • Ann says

        October 7, 2019 at 9:10 am

        As always, thanks a lot, Natalie!

        ★★★★★

        Reply

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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
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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