• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, chocolate, gluten-free, easy, paleo, fruit-sweetened, candy, oil-free, sweet · February 5, 2018

Chocolate Covered Strawberry Truffles

Jump to Recipe·Print Recipe

Like a chocolate covered strawberry but BETTER. Light, airy strawberry truffle filling coated in dark chocolate for a tart and sweet decadent bite of a treat!

Chocolate Covered Strawberry Truffles

If strawberries were airy and mousse-like on the inside with a yummy mingling of tart and sweet in the prettiest shade of pastel pink these would be exactly the same as chocolate covered strawberries.

But with the current state of strawberries the fruit, these Chocolate Covered Strawberry TRUFFLES are possibly most likely better. It’s not that I don’t love berries, it’s just that I love berry almost-clouds covered in dark chocolate more. And the fact that the entire little choco-berry bundle is made with just four ingredients and no added sugar (except for the chocolate chips) certainly doesn’t make me love them less either.

I mean come on, do you SEE that center…

Chocolate Covered Strawberry Truffles

Photos don’t even do these truffles justice. The camera can’t fully capture the fluffy but yet almost creamy essence inside. Neither can all the words on this page, and they are so easy to make it would be a waste of typing to even try. Plus if you type AMAZEBALLS into the thesaurus not a lot comes up.

A quick rundown of the world’s easiest truffle ingredient list:

  • Strawberries obviously, and frozen ones if cheap(er) truffles is your goal.
  • And freeze dried strawberries too, because that concentrated tart berry flavor. The truffles would be bland and blah without em.
  • The weirdness of coconut flour is on our side (for once). This is key for the light airy texture.
  • Chocolate chips to wrap it all up in a perfect sweet package. I like them to be on the darker side, but don’t let me boss you around.

And to think some people use the stove and stuff to make truffles. Craziness!

Chocolate Covered Strawberry Truffles

It’s just as simple as can be – blend strawberries and strawberries, mix with coconut flour, roll into balls, cover in chocolate, share with no one because you are greedy and they are too GOOD. Okay, fine. Alternate ending: be a good person and share with all your friends and family because everyone loves berries + chocolate ♥

Chocolate Covered Strawberry Truffles

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Covered Strawberry Truffles

★★★★★ 4.4 from 11 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 truffles 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Like a chocolate covered strawberry but BETTER. Light, airy strawberry truffle filling coated in dark chocolate for a tart and sweet decadent bite of a treat!


Ingredients

Scale
  • 2 cups (325g) frozen or fresh strawberries
  • 1 cup (20g) freeze dried strawberries
  • 3/4 cup (90g) coconut flour
  • 1 cup (180g) chocolate chips

Instructions

  1. If you are using frozen strawberries, defrost them (2-3 minutes in the microwave).
  2. Blend the strawberries to puree.
  3. Add the freeze dried strawberries. Blend again.
  4. In a mixing bowl, combine the strawberry puree and coconut flour. Mix to form a thick dough.
  5. Roll into 12 balls.
  6. Refrigerate or freeze for at least one hour until firm.
  7. Melt the chocolate chips. You can add 1 teaspoon of coconut oil for easier coating.
  8. Dip/coat each ball in chocolate. Transfer to a plate covered with wax paper. Refrigerate until the chocolate is set.
  9. Enjoy!

Keywords: no bake, dessert, chocolate, berries, easy, vegan, paleo

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Chocolate Covered Strawberry Truffles

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Pin
Share
Tweet
Email

In: vegan, chocolate, gluten-free, easy, paleo, fruit-sweetened, candy, oil-free, sweet · Tagged: bites, valentines, video, balls, dairy-free, egg-free, sugar-free, candy, vegetarian, paleo, recipe

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Creamy Chocolate Chia Pudding
Gingerbread Caramel Slice
SunButter Buckeye Eyeballs

Comments

  1. Bianca / Elephantastic Vegan says

    February 5, 2018 at 9:58 am

    These are the most perfect looking truffles I’ve ever seen! Plus, they are made with strawberries <3
    So pretty and perfect for V-Day!

    Reply
    • Natalie says

      February 5, 2018 at 12:03 pm

      I am loving the excuse to make nothing but chocolate + berry treats lately–such a good combo❤️ Thanks Bianca!

      Reply
  2. Carla says

    February 5, 2018 at 10:27 am

    I wonder if almond flour would work too..?
    Lovely recipe! Looks amazing!

    ★★★★★

    Reply
    • Natalie says

      February 5, 2018 at 12:02 pm

      Hi Carla! You can try it with almond flour but you will need a lot more of it to get a dough that is rollable, which will dull the berry flavor. They also won’t have the same light cake-like texture, that is unique to coconut flour. Hope that helps!

      Reply
  3. Larissa says

    February 5, 2018 at 11:11 am

    Can I skip the freeze dried recipe and just use frozen strawberries? Thanks!

    ★★★★

    Reply
    • Natalie says

      February 5, 2018 at 12:01 pm

      Hi Larissa! You can but the flavor and color will both me much duller. The freeze dried has a much more concentrated flavor, that’s why I added them 🙂

      Reply
  4. Natalia says

    February 5, 2018 at 12:29 pm

    Hey Natalie! This recipe looks delicious, definitely trying these for valentines day for my boyfriend (aka mostly for me haha).

    Ps. I really love the “Jump to recipe” feature you have on your posts. I love reading your entire post but when I come back to it when I’m ready to actually make the recipe it makes it super quick and convenient to access the recipe. So, thank you!

    ★★★★★

    Reply
    • Natalie says

      February 5, 2018 at 9:03 pm

      Hi Natalia! Yay, I hope you both enjoy them–I love gifts that I can benefit from too haha🤗 And thanks for the feedback on the JUMP button. I totally get that not everyone always has time or wants to read, and I’m cool with that! So I try to make it easy as possible for ya😊

      Reply
  5. Heidi C. says

    February 5, 2018 at 4:05 pm

    So creative! Do you think this idea would work with other fruit too? I love Strawberry’s and will try this, but I was thinking this seems like it has potential for other fruit too. What do you think

    Reply
    • Natalie says

      February 5, 2018 at 9:00 pm

      Yeah absolutely! Any kind of berry would be great, but even mango or pineapple would be really yummy with the chocolate I think. Any fruit that comes in freeze dried form 🙂 Great idea Heidi!

      Reply
  6. Belinda says

    February 5, 2018 at 7:42 pm

    Okay,These look absolutely delicious and Im excited to make them but I don’t know where to buy freeze dried berries or how to freeze dry at home.please please help! TIA 🙂

    ★★★★★

    Reply
    • Natalie says

      February 5, 2018 at 8:58 pm

      You can’t make freeze dried strawberries at home, but depending on where you live most stores carry them nowadays or you can order them on amazon: http://amzn.to/2E3Aert The truffles will be bland with just regular strawberries, so I don’t recommend skipping them. But if you can’t find them maybe try this chocolate truffle filling instead: https://www.feastingonfruit.com/salted-chocolate-truffle-bars/

      Reply
    • Emily Patrick says

      February 8, 2018 at 9:07 am

      I found my freeze dried strawberries at Trader Joes!

      ★★★★

      Reply
      • Natalie says

        February 8, 2018 at 4:23 pm

        Yep that’s where I get them too 🙂

        Reply
  7. Adelina says

    February 6, 2018 at 12:14 am

    Hi Natalie what exactly is sprinkled on top of the truffles in your pics? Is it the freeze dried strawberries ground up?

    Reply
    • Natalie says

      February 6, 2018 at 9:42 am

      Oh sorry, should’ve mentioned that! Yep, its just crushed up freeze dried berry dust 🙂

      Reply
  8. Nisha / @rainbowplantlife says

    February 6, 2018 at 1:32 pm

    These are just the cutest little treat for Valentine’s Day! Freeze dried berries are so awesome. I wish I could make my own at home, though Trader Joe’s does sell them for pretty cheap! I love that coconut flour’s weird texture makes these truffles work – you are so creative with your use of coconut flour!

    Reply
    • Natalie says

      February 7, 2018 at 8:08 am

      Wouldn’t that be amazing!? I looked up freeze driers once out of curiosity and those machines mean BUSINESS😳 Huge and expensive! Thank goodness for TJs (for so many reasons❤️) Coconut flour certainly knows how to ruin a cake/cookie/muffin, but for no bake stuff I love it. Thanks Nisha!

      Reply
  9. The Vegan 8 says

    February 6, 2018 at 6:45 pm

    These look just gorgeous and perfect for Valentine’s Day Natalie! I love using dried fruit as well for desserts for that intense flavor that fresh doesn’t provide! Coconut flour really does a great job of soaking up excess moisture too. These look so incredibly delicious and full of flavor and well, hello, they are coated in chocolate! It practically is yelling my name and shouting Valentine’s Day, haha! The pink color is so pretty. I agree that coconut flour is so weird, haha, but it is great for frostings and raw treats, which has been my use for it. I have some white chocolates I use coconut flour for and it really does work amazing for that. I find it works better in raw desserts than baked. I love that this recipe is so simple too, I bet Olivia would go nuts for these! They are so gorgeous though, it would be hard to eat them! I love that first closeup shot too, so beautiful!!

    Reply
    • Natalie says

      February 7, 2018 at 8:07 am

      I keep getting questions as to if you can skip the freeze dried to which I say yes if you like the taste of bland barely fruity truffles. The freeze dried has SO much more flavor, and a lovely tartness too that I really like in combo with the sweet chocolate outside. Mmmm white chocolate. If vegan white chocolate was easier to find/do I totally would’ve coated these in white instead of dark😋 Valentines may be a slightly over commercialized holiday, but it certainly does get the berries and chocolate part right💗

      Reply
      • The Vegan 8 says

        February 7, 2018 at 10:10 am

        Yes, I always find it quite *interesting* whenever somebody asks if they can just leave an ingredient out, as if we put it there just out of boredom or kicks. 😂😂 The ingredients chosen, especially in this case, are there obviously for a reason!!

        Reply
  10. Mandy says

    February 8, 2018 at 7:24 pm

    Look at you pumping out all of these Valentine’s Day goodies! Just when I thought I knew what I was going to make for love day, I come to catch up on your blog and now I’m torn! These are like fluffy pink clouds wrapped in chocolate – SO PRETTY! Hehe…I love the word amazeballs – you can’t help but laugh. These look like something you’d get in a chocolate shop, especially with the berry dust <3 Maybe I'll just make Valentine's Day be an entire day of sweets so that I can sneak all of these treats in!
    P.S. – Yay for coconut flour being on our side for once…I've been staring at this last bag of coconut flour in my baking drawer and wondering why I even bother buying it anymore! Ha! Clearly I need to make these truffles! xo

    Reply
    • Natalie says

      February 9, 2018 at 8:13 am

      Oh coconut four… It’s funny because almond flour I seem to always be out of, but I swear the bags of coconut flour are somehow multiplying in my pantry lol. No bake stuff is the main time I actually do think it has an advantage over almond, I guess my pantry is just telling me I need to make more truffles😄 I’m usually not one to make lots of V-day treats, but this year I am fully embracing the excuse to make lots of berry + chocolate treats🤗 Happy friday Mandy!

      Reply
  11. Beth says

    February 10, 2018 at 3:10 pm

    Do you measure the frozen strawberries before or after defrosting? I measured 2 cups of frozen strawberries. I let them thaw without microwaving them. They have reduced to 1 1/2 cups, but have released quite a bit of juice.

    Reply
    • Natalie says

      February 10, 2018 at 3:24 pm

      I measured before defrosting, so you should be good 🙂 Just include the juice too!

      Reply
      • Beth says

        February 11, 2018 at 2:50 pm

        Thank you. (It helps to know that)

        Reply
  12. Adam says

    February 11, 2018 at 7:04 am

    Hey! Can I skip freeze dried strawberries? Sadly I can’t buy them in my country and if I order them they won’t get here on time so if I skip it should I add one more cup (or maybe less/more?) of fresh/frozen strwaberries?

    Reply
    • Natalie says

      February 11, 2018 at 9:07 am

      Hi Adam! I don’t recommend skipping them, they add a MUCH more intense berry flavor without watering down the filling so if you replace them with more fresh strawberries you would have to add more flour and then the filling will be really bland. Even if you just skip them and don’t add more fresh berries the filling will still be bland without. Maybe try this recipe instead, it’s really yummy too: https://www.feastingonfruit.com/salted-chocolate-truffle-bars/

      Reply
  13. Jessica says

    February 11, 2018 at 11:18 am

    My daughter and I are making these now… Word of caution though, freeze dried strawberries have a small desiccant pack in them. Be mindful of this as we had to throw away our first attempt at the filling when we found the paper from the pack.

    Reply
    • Natalie says

      February 11, 2018 at 11:23 pm

      Oh no!! Yes I’ve had to fish that little thing out of my blender before. I’m glad you caught it, and thanks for the warning for others. Hope round 2 turned out well!

      Reply
  14. Beth says

    February 11, 2018 at 6:30 pm

    Another word of caution: Don’t leave the strawberry balls in the freezer over night. When I put the chocolate coating on it set instantly so the powdered/crushed freeze dried strawberries wouldn’t stick. This was a learning experience for me because I don’t use chocolate that much.

    Reply
  15. Yukari says

    February 12, 2018 at 1:41 am

    I made this with almond flour instead of coconut flour and it turned out so good! Thank you for your awesome recipe! I have a question, can I keep them in the freezer for a week or so?

    ★★★★★

    Reply
    • Natalie says

      February 12, 2018 at 10:13 am

      Woohoo! That’s so good to know, I had lots of people asking about that sub. For sure, they will be fine for a week at least in the fridge or freezer 🙂

      Reply
      • Yukari says

        February 12, 2018 at 11:38 pm

        That’s great to hear! Thank you<3

        Reply
  16. jill says

    February 13, 2018 at 8:45 pm

    So much fun to make and soooo yummy!! Thanks for sharing!! Highly recommended!

    ★★★★★

    Reply
    • Natalie says

      February 14, 2018 at 8:02 am

      Aw yay! I am so happy you enjoyed them Jill. Happy valentines day 🙂

      Reply
  17. Janet says

    February 14, 2018 at 12:41 am

    I made these today and they were great, but I wish they were a touch sweeter. Do you think adding maple syrup would ruin the consistency?

    Reply
    • Natalie says

      February 14, 2018 at 8:01 am

      Hi Janet! Sure, you can add a few tablespoons of maple syrup to the filling, won’t negatively affect the consistency at all. If you add a lot you may need more coconut flour, but should be fine as is 🙂

      Reply
      • Janet says

        February 18, 2018 at 9:42 pm

        Thank you! I’m making them again tonight 🤗

        Reply
  18. Ellen Lederman says

    February 14, 2018 at 5:15 pm

    Like the idea and ease of these, but may sub some almond flour for half of it next time. I like coconuts, but somehow to me the coconut flavor is overpowering. There isn’t “coconut” in the name of these, so I didn’t expect it to taste so coconutty, but I do think it’s worth trying again, with 1/2 almond flour.

    ★★★★

    Reply
    • Natalie says

      February 14, 2018 at 9:04 pm

      Hi Ellen! Totally understand, coconut flour is a “acquired taste” haha. You may need more flour with almond, but I have had a reader make them with all almond flour actually and said they worked great. And thanks for letting me know too 🙂

      Reply
  19. Kim says

    February 16, 2018 at 8:45 pm

    These were truly amazeballs! I was able to get 20 out of the recipe using a small ice cream scoop. I added the coconut oil to the chocolate which made them much easier to bite right into straight out of the fridge, no waiting! Thank you, Natalie, for all your delicious treats 😊

    ★★★★★

    Reply
    • Natalie says

      February 17, 2018 at 10:43 am

      Wow, twenty? I am impressed at your ability to make reasonable, truly bite-sized truffles as opposed to my chunky ones haha! But I am so happy you liked them🤗 Thanks for the feedback Kim, and happy weekend!

      Reply
  20. Nusa says

    March 25, 2018 at 2:32 pm

    How long do they keep in the fridge/freezer? Looks delicious!

    Reply
    • Natalie says

      March 25, 2018 at 7:27 pm

      They will keep for at least a week or so 🙂

      Reply
  21. Gill says

    April 13, 2018 at 9:31 am

    Hi I made these the other day. They look amazing but taste awful! I had strawberry and freeze dried strawberry but I must have added too much coconut flour. They are really dry inside. I’m gutted. Do you think I could mush them up and do something else with them?I hate wasting food! Thanks

    Reply
    • Natalie says

      April 13, 2018 at 5:07 pm

      Overly dry and crumbly is definitely a sign of too much coconut flour. Coconut flour is SO drying you gotta be careful to not add too much. My best suggestion would be to mush it up and add more berry puree tasting it as you go until it tastes good and not dry. Sorry, but I hope that helps!

      Reply
  22. SDM says

    May 4, 2018 at 7:05 pm

    How long can these survive outside of the fridge/freezer? I am considering bringing them to the concessions of a violin recital which means they’d probably have to withstand room temp for at least two hours, and I was wondering if that was a good idea.

    Reply
    • Natalie says

      May 5, 2018 at 7:08 pm

      They will be fine at room temp, as long as it’s cool enough to keep the chocolate from melting the inside will be just fine. You could pop them in the freezer for a few hours beforehand to get them extra chilly, but should be just fine 🙂

      Reply
  23. SDM says

    May 6, 2018 at 6:37 pm

    Thanks for the advice — I actually tempered my chocolate so that it wouldn’t melt. They completely disappeared at the reception! Delicious!

    ★★★★★

    Reply
    • Natalie says

      May 7, 2018 at 6:31 pm

      Woohoo! I am so happy they were a success 🙂

      Reply
  24. J says

    October 24, 2018 at 6:40 am

    I used all the ingredients listed and followed the recipe exactly, but these were inedible and ended up in the trash. The filling was not light and airy. It was extremely grainy even though I used my ninja to blend the freeze dried strawberries and thoroughly mixed the coconut flour with the blended mixture. I normally love chocolate and strawberry flavors together, but the flavor was definitely not tasty and the texture of the filling was like eating sawdust. I’ve seen some other recipes that use coconut or cashew butter, so I think I’m going to try that next, though at this point I’ve tried so many vegan dessert recipes that are disgusting I’m not sure vegans know what delicious tastes like.

    ★

    Reply

Trackbacks

  1. 50 Vegan Valentine's Day Dessert Ideas - LynSire says:
    August 23, 2021 at 8:59 pm

    […] Chocolate Covered Strawberry Truffles […]

    Reply
  2. 50 Easy Strawberry Dessert Recipes - Nurtured Homes says:
    January 20, 2023 at 1:27 pm

    […] […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Vanilla Quinoa Flour Cupcakes

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Homemade Vegan Chocolate Soft Serve

Homemade Vegan Chocolate Soft Serve

Easy Vegan Fudge Brownies

Easy Vegan Fudge Brownies

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

instagram

Follow @feastingonfruit

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/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue