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, fruit-sweetened, sweet · May 3, 2016

Cinnamon Streusel Ice Cream Bars

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Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

I end most every night on something sweet. What that something is varies. Sometimes it’s homemade, sometimes it’s store-bought, usually it’s chocolatey–I go through phases. But lately it’s been Banana Choc Breakfast Bars from Marfigs Munchies Chocolate Riot ebook.

See here and here and here and there were a bunch of other batches that didn’t get their picture taken.

IMCinnamon Streusel Ice Cream Bars (vegan + gluten-free)Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

I know they are technically breakfast bars, but dessert and breakfast are always swapping places in my world. Ice cream for breakfast and breakfast bars for dessert–that’s why I love healthy fruit-based foods.

To be honest, my love for these bars has reached obsession level. Like eat the whole batch in two days obsession level. But hey it’s mostly just fruit and oats and cacao, so I have no problem with that. Well there was that one time I ate them all in one day…not recommended unless you really space it out.

Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

Anyways, these bars are the bomb! I love the chewy base paired with the creamy cold top. So I experimented with that same basic concept but different flavors, and came up with these Cinnamon Streusel Ice Cream Bars.

The basic ingredients are quite similar, with just a few tweaks because it’s not in my nature to leave well enough alone. What’s really different is the non-chocolate flavor profile. Instead there is a lot of cinnamon and a lot of crumbly sweet streusel (my favorite part), making these a divine dessert. Or breakfast, cinnamon has plenty of health benefits after all!

Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

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Cinnamon Streusel Ice Cream Bars

★★★★★ 5 from 2 reviews
  • Prep Time: 30 minutes
  • Cook Time: 300 minutes
  • Total Time: 330 minutes
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Ingredients

Scale

Base

  • 1/2 cup rolled oats
  • 1/2 cup flax meal
  • 12 pitted medjool dates
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 cup brown rice crisp cereal
  • 2–3 tbsps non-dairy milk

Ice Cream Layer

  • 2 bananas (frozen or not)
  • 1/2 tsp cinnamon
  • 1 tbsp cashew butter or almond butter (optional but highly recommended)
  • 2/3 cup non-dairy milk
  • 4 pitted medjool dates

Streusel

  • 2/3 cup oat flour
  • 2 tbsps maple syrup
  • 1/4 tsp cinnamon

Instructions

  1. Base: Combine everything in a blender or food processor.
  2. Process until you have a cohesive sticky dough.
  3. Press into a 8×8″ pan lined with plastic wrap. Set aside.
  4. Filling: Combine everything in a blender. Blend till smooth.
  5. Pour on top of the base.
  6. Freeze for 1 hour.
  7. Streusel: Combine all the ingredients in a mixing bowl. Mix with a fork until you have crumbly pebble-sized pieces. Adjust the amount of flour or maple syrup if needed.
  8. After the bars have been in the freezer for 1 hour, take them out and sprinkle on the streusel. Letting the bars freeze for an hour first prevents the streusel from getting soggy.
  9. Freeze for an additional 4 hours.
  10. Remove from the freezer 10 minutes before slicing and eating. Keep in the freezer.

Notes

Inspired by Banana Choc Breakfast Bars from Marfigs Munchies

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Cinnamon Streusel Ice Cream Bars! Chewy base, chilly cinnamon center, sweet sprinkles of streusel...Click To Tweet

Cinnamon Streusel Ice Cream Bars (vegan + gluten-free)

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In: vegan, brownies & bars, gluten-free, easy, fruit-sweetened, sweet · Tagged: bananas, cinnamon, dates, oats, streusel, nicecream

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Comments

  1. Jenn says

    May 3, 2016 at 6:10 pm

    I think I’m in heaven! You had me at cinnamon. And then you threw in ice cream and streusel and I’m drooling all over my computer! These WILL be happening soon!!

    Reply
  2. Becky Striepe says

    May 3, 2016 at 8:38 pm

    What an amazing combination! I have got to try these.

    Reply
    • Natalie says

      May 3, 2016 at 11:15 pm

      You do!! You really do, they are hard to describe but delish!

      Reply
  3. Amanda B says

    May 4, 2016 at 1:56 am

    Natalie ! Wow these look amazing … I loved the little video as well it was so well done ? brilliant and I want to make these soon ??

    Reply
    • Natalie says

      May 4, 2016 at 4:35 pm

      Thank you for checking it out Amanda!

      Reply
  4. Masha | Cardio with Carrots says

    May 4, 2016 at 1:39 pm

    These look scrumptious! I want to try and attempt these this weekend.

    Reply
    • Natalie says

      May 4, 2016 at 4:39 pm

      Oh yay!! They are pretty easy, I’m sure they will be a success 🙂

      Reply
  5. The Vegan 8 says

    May 4, 2016 at 4:24 pm

    Oh Natalie, these look absolutely amazing!!! Cinnamon streusel ice cream bars is such an incredible idea! I mean, major yum factor going on here. And hello, cinnamon is my #1 favorite flavor for a dessert…very close to chocolate, haha! And you are so right, these are so healthy that they can totally pass for breakfast, but I’ve been known to eat a cookie or two in the morning as well, I really don’t care. If I want to eat something, I do. These are beautiful!

    Reply
    • Natalie says

      May 4, 2016 at 4:41 pm

      The chocolate version had already been done, but they are pretty amazing in chocolate form too! Oooh I’m imaging a delicious mash-up version with chocolate ice cream and cinnamon streusel…mmmm <3 Your two favorite dessert flavors go together so well! I agree, foods really don't have a set time of day for me 🙂

      Reply
  6. Amy | The Whole Food Rainbow says

    May 4, 2016 at 6:26 pm

    YUM!!!! These look and sound so so good!! 🙂

    Reply
    • Natalie says

      May 4, 2016 at 9:03 pm

      Thanks Amy!

      Reply
  7. Margaux says

    May 4, 2016 at 8:01 pm

    Ah these look so lovey and I want all of them! Your photography never ceases to amaze me – it’s always so delicate and bright. So glad the bars could inspire to this amazingness – definitely going to give them a go – the streusel sounds divine and any excuse for frozen bananas is always welcome 😀

    Seriously, so pretty!

    Reply
    • Natalie says

      May 4, 2016 at 9:05 pm

      Gah I can’t even count how many batches of your bars I have made, I love everything about them so I had to make a spinoff. But to be honest, I still prefer yours hehe! What can I say chocolate wins…it always wins 🙂 And thank you, I am loving springtime flowers for photo props right now!

      Reply
  8. Mandy says

    May 5, 2016 at 12:25 am

    I LOVE when a recipe can be eaten as breakfast or dessert….that’s when you know it’s really good and not bad for you! Look at that crumbly, yummy topping! And that gooey crust…and creamy, dreamy center. Just, WOW!!! What a brilliant idea! I adore all things cinnamon, so I know I’d love these! <3

    Reply
    • Natalie says

      May 5, 2016 at 3:00 pm

      I love it too when all meals are interchangeable, i think that’s why I like fruit-based desserts so much 🙂 I always wish ice cream would keep in the freezer so you don’t have to make a whole batch every time you want some, and these are as close as I can get to that. They satisfy my ice cream cravings but can last in the freezer for a little bit (very little usually ;)) Thanks Mandy <3

      Reply
  9. Peanut Butter & Ellie says

    May 6, 2016 at 12:00 am

    Streusel. Like eating baby angel wings. YUM.
    These look so easy to make (except for the waiting for it to chill part), healthy, and FABULOUS!
    Love, love, love these! Could I do peanut butter instead of cashew/ almond butter? You know how much I love and need my pb 🙂

    Reply
    • Natalie says

      May 6, 2016 at 1:59 am

      Bahahahahaha 😀 That is the best description ever, and I agree 100%! Heck yeah, I think pb would be awesome in there! I should’ve done that, but then again the name of these was already so long I don’t think I could squeeze Peanut Butter in between ‘streusel’ and ‘ice cream’. And of course it wouldn’t be right to include pb without acknowledging it! But PB and cinnamon are awesome together <3

      Reply
      • Peanut Butter & Ellie says

        May 6, 2016 at 2:19 am

        YAY! I’m trying it as soon as I have enough bananas 😀

        Reply
  10. Harriet Emily says

    May 7, 2016 at 10:30 am

    Wow these ice cream bars look so heavenly! I think I could eat the whole batch – I looooooove cinnamon! This is such a beautiful recipe Natalie, I love it! Pinned <3

    ★★★★★

    Reply
    • Natalie says

      May 7, 2016 at 4:21 pm

      The whole batch disappears quite easily, but it’s practically just like eating a big bowl of nicecream, right 😉 haha Thanks girl!

      Reply
  11. Kaila @ Healthy Helper says

    May 8, 2016 at 12:47 am

    OH MY GAAAAAAAWD. These look luscious. They may even rival the Pb Cookie Dough Bars!!!

    Reply
    • Natalie says

      May 8, 2016 at 12:56 am

      I think they do actually, at least in my dessert bar ranking! And there isn’t even any chocolate involved…how is that possible! 😮

      Reply
  12. Laura says

    May 8, 2016 at 3:56 pm

    Some days, if all I do is make a successful batch of out-of-this-world delicious nicecream in some way (like bars or sundaes or mile high smoothie bowls), than I consider it a success. These bars are definitely a success!

    Reply
    • Natalie says

      May 8, 2016 at 4:56 pm

      Oh I completely agree! Especially if you actually manage to get a pic of it, but even not still a good day 🙂

      Reply
  13. GiGi Eats says

    May 21, 2016 at 2:20 am

    My eyes are shaped like hearts right now! LOL!

    Reply
    • Natalie says

      May 21, 2016 at 3:11 am

      Lol thanks Gigi <3

      Reply
  14. [email protected] says

    May 21, 2016 at 6:55 pm

    Mmm… yes please! And adding cashew butter to nice cream is one of my favorite things in the world 🙂 They look absolutely scrumptious. <3 I'm glad you're incorporating a bit of nut butter into your recipes btw — it's a nice change up 🙂

    Reply
    • Natalie says

      May 22, 2016 at 3:29 pm

      There are some things that just need to be a little nuttier 🙂 Plus raw cashew butter is the bomb, all raw nut butters are so much tastier to me!

      Reply
  15. MSusan says

    May 24, 2016 at 9:59 pm

    Ooooooo ice cream, cinnamon…..absolutely for breakfast as the steamy, sticky hot summer days approach in ? 72 hrs. Fruit ( peaches and blueberry) with of course cinnamon streusal is a DAILY staple in this house!
    Your gluten free , dairy free and sugar free recipe with cinnamon will be a test this wknd. I may try to twist it up with my 2 other favorite flavors: chocolate and expresso coffee. See ?breakfast and icy cold. Yummmmm. Thanks to you and arman. P.S. the video? Spectacular to see each step and what to expect….great presentation.MSM

    Reply
    • Natalie says

      May 24, 2016 at 10:11 pm

      Yes something chilled is almost necessary nowadays unless I want to be sweating after breakfast 😀 Mmm yes peaches and bluebs are two of my favorite summer fruits, especially with streusel! I’m so happy you are going to try it out! Heck yeah mix it up, add in more flavors, sounds delicious 🙂 Thanks for stopping by and for watching!

      Reply
  16. Shoshanna says

    June 27, 2016 at 5:23 pm

    These look scrumptious! Thoughts on what I can sub banana with? Maybe Coconut cream?

    Reply
    • Natalie says

      June 27, 2016 at 6:41 pm

      Yes, coconut cream would work great! Probably about 1/2 to 2/3 cup.

      Reply
      • Shoshanna says

        June 30, 2016 at 1:50 am

        Thanks so much! Will let you know how they turn out.

        Reply
  17. rachel says

    September 23, 2019 at 2:18 pm

    this looks delicious
    do you think i can use something else for the flax meal?
    thank you

    Reply
    • Natalie says

      September 23, 2019 at 2:26 pm

      Any kind of nut or seed would be fine really 🙂

      Reply
  18. rachel says

    September 23, 2019 at 2:37 pm

    thank you! can’t wait to try them!

    ★★★★★

    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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