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Email me: natalie (at) feastingonfruit (dot) com

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DAIRY-FREE MATCHA NINJA CREAMI💚 ✨Comment “

DAIRY-FREE MATCHA NINJA CREAMI💚

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

The ultimate summertime treat for any matcha lover! This dairy-free matcha ninja creami recipe is a healthier alternative to traditional ice cream made with @sunbutter, vanilla protein, and coconut milk. Think: matcha latte in creamy, high-protein ice cream form🍵🍨

#dairyfreerecipes #ninjacreami #ninjacreamirecipes #matchaicecream #sunbutter #glutenfreedairyfree

SALTED CARAMEL NINJA CREAMI✨ But make it dairy-

SALTED CARAMEL NINJA CREAMI✨

But make it dairy-free! This homemade high-protein salted caramel Ninja Creami recipe is a healthier alternative to traditional ice cream made with simple ingredients like @edwardandsons Native Forest Simple Coconut Milk medjool dates, and your favorite vanilla protein powder🍮😋 Topped with the easiest no-cook caramel sauce, it’s ultra decadent but designed for you to eat the whole pint!

INGREDIENTS
-1 cup (240ml) almond milk
-3/4 cup (180ml) @edwardandsons Native Forest Simple Coconut Milk
-1 scoop (30g) vanilla protein powder
-2-3 pitted medjool dates
-1 tsp vanilla extract
-1/4 tsp salt

CARAMEL SAUCE
-1 tbsp (16g) nut/seed butter
-2 tbsp (40g) maple syrup or honey
-1 tbsp coconut oil
-1/2 tsp vanilla extract
-1/4 tsp salt

INSTRUCTIONS
Blend all the ice cream ingredients until smooth with no date chunks remaining. Pour into a Ninja Creami pint container, and freeze overnight (or at least 8 hours).

Blend on the “lite ice cream” setting. Add a splash of milk. Blend on “re-spin” 1-2 times to desired consistency.

Whisk together all the ingredients for the caramel sauce until smooth and drizzle-able.
Drizzle the sauce on top, add toppings if desired, and enjoy.

#dairyfreerecipes #glutenfreevegan #ninjacreami #ninjacreamirecipes #saltedcaramelicecream #proteinicecream

BLUEBERRY MONKEY BREAD🫐

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

A delicious blueberry twist on monkey bread with a fresh blueberry sauce layered between gluten-free dough balls made with @sunbutter, rolled in cinnamon sugar, and topped with a dreamy dairy-free cream cheese glaze! Perfect for a sweet brunch treat or easy heathy-ish dessert😋🩵

#dairyfreerecipes #glutenfreevegan #blueberrybread #monkeybread #sunbutter

STRAWBERRIES AND CREAM GUMMIES🍓🥥 DIY your o

STRAWBERRIES AND CREAM GUMMIES🍓🥥

DIY your own healthier homemade strawberry fruit snacks with fresh strawberries and a creamy vanilla swirl made with @edwardandsons Native Forest Organic Simple Coconut Cream❤️ This easy gummy recipe can be made with gelatin or agar agar powder for a vegan option, so it’s the perfect sweet chewy fruity treat for all!

STRAWBERRY LAYER
-2 1/2 cups (350g) strawberries
-2 tbsp (40g) honey or agave
-1 tbsp fresh lemon juice
-3 tbsp (36g) grass-fed gelatin or 1 tbsp agar agar powder
CREAM LAYER
-1 cup (240ml) @edwardandsons Native Forest Organic Simple Coconut Cream
-1 tsp vanilla extract
-2 tbsp (40g) honey or agave
-3 tbsp (36g) grass-fed gelatin or 1 tbsp agar agar powder

INSTRUCTIONS
Blend the strawberries on high speed with the honey/agave and lemon juice. Strain to remove any seeds. Pour into a small saucepan, and whisk in the agar powder. Bring to a simmer over medium-low heat, whisking constantly. Once the top is covered in small bubbles, remove from the heat and spoon into silicone molds or ice cube trays filling each halfway. Place in the freezer while you prepare the cream layer.

Rinse the saucepan, then whisk together all of the ingredients for the cream layer in the same saucepan. Bring to a simmer over medium-low heat, whisking constantly. Once the top is covered in small bubbles, remove from the heat and spoon into the mold on top of the strawberry layer.

Refrigerate 4+ hours until set. Keep in an airtight container in the fridge for up to 2 weeks. They will be fine at room temperature for a few hours, just a bit softer in texture.

#strawberryrecipes #homemadegummies #fruitsnacks #snackideasforkids #healthyrecipes

KEY LIME PIE BARS🍋‍🟩 ✨Comment “RECIPE

KEY LIME PIE BARS🍋‍🟩

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

These creamy vegan key lime pie bars are a healthy-ish spin on key lime pie! Starting with a no-bake coconut crust made with @ndmedjooldates Coconut Mini Medjools, and topped with a sweet-tangy filling made without dairy or eggs💚🥥 An easy summertime (or anytime) dessert☀️

#keylimepie #medjooldates #dairyfreerecipe #veganglutenfree #sponsored

WHITE CHOCOLATE RASPBERRY CRISPY PROTEIN BARS❤️

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

Rice crispy treat meets protein bar with a delicious tangy raspberry white chocolate twist! This recipe is gluten-free and nut-free made with @sunbutter, and marshmallow free with maple syrup to sweeten instead😋😋 The perfect healthy sweet protein snack!

#whitechocolateraspberry #dairyfreerecipes #proteinbars #ricecrispytreats #glutenfreevegan #sunbutter

CHOCOLATE CHIP FUDGE COOKIE CUPS🪺 A buttery ch

CHOCOLATE CHIP FUDGE COOKIE CUPS🪺

A buttery chewy chocolate chip cookie baked in a muffin tin to create the yummiest edible cups🍪 This recipe is gluten-free and vegan friendly, stuffed with an easy 3-ingredient chocolate fudge filling made with @ndmedjooldates Organic Pitted Medjool Dates, and topped with “candy eggs” for a sweet easter treat🤎🐣 Recipe below…

INGREDIENTS
1 cup (256g) runny tahini or cashew butter
1/2 cup (70g) coconut sugar
1/4 cup (50g) cane sugar
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
1 tsp vanilla extract
1/2 cup (62g) gluten-free flour
1 tsp baking powder
1/2 tsp salt
1/2 cup (80g) mini chocolate chips
2-3 tbsp almond milk (as needed)

CHOCOLATE CREAM
4 oz (113g) unsweetened chocolate, melted
1 cup (240g) almond milk
8-9 @ndmedjooldates Organic Pitted Medjool Dates (~130g)
Jordan almonds for the candy “eggs”

INSTRUCTIONS
Preheat the oven to 350°F, and grease a muffin pan with nonstick spray. Use a hand mixer to beat together the tahini/cashew butter, coconut sugar, cane sugar, flax egg, and vanilla. Add the flour, baking powder, and salt. Continue mixing until combined. If that batter seems dry/crumbly, add 2-3 tbsp almond milk (the texture will be dependent on how thick vs. oily your nut butter is). Fold in the mini chocolate chips.

Use a large cookie scoop to scoop 2 to 3 tablespoons of dough into each muffin cup (you will get 8-9 in a full size muffin pan). Use a tablespoon to create an indentation in the middle of each cookie cup. Bake for 15 to 17 minutes at 350°F. As soon as you remove them from the oven, use the tablespoon to re-indent the middle of each cookie cup while the cookies are still warm. Cool for 30 minutes, then use a butter knife to pop them out of the muffin pan. Cool completely on a cooling rack.

For the chocolate cream, blend the almond milk and Medjool dates. With the blender running, stream in the melted chocolate. Blend until well combined and very smooth. Spoon the chocolate cream into the middle of each cookie cup, top with three candy eggs or jordan almonds. Chill overnight (or at least 4 hours).

#chocolatechipscookies #dairyfreerecipes #glutenfreevegan #easterbaking #medjooldates

DUBAI CHOCOLATE CUPS💚🤎 Inspired by the vira

DUBAI CHOCOLATE CUPS💚🤎

Inspired by the viral Dubai chocolate bar, these homemade dark chocolate cups are stuffed with a sweet, nutty, textured pistachio tahini filling, but with a few easier to find and healthier swaps!

Pistachio butter instead of pistachio cream, and toasted @edwardandsons Let’s Do Organic Unsweetened Shredded Coconut instead of toasted phyllo shreds🥥

All the trendy indulgence, but gluten-free dairy-free✨Recipe below…

INGREDIENTS
-1 tbsp (14g) coconut oil or dairy-free butter
-1 cup (70g) @edwardandsons Let’s Do Organic Unsweetened Shredded Coconut
-Pinch of salt
-1/2 cup (112g) pistachio butter
-2 tbsp (28g) tahini
-2 tbsp (40g) maple syrup
-1 cup (180g) dark chocolate chips
-1 tsp coconut oil
Dairy-free white chocolate (melted) + crushed pistachios for garnish

INSTRUCTIONS
Line a muffin pan with paper liners. Melt the butter in a nonstick skillet over medium heat. Add the coconut and salt. Toast the coconut, stirring frequently until lightly golden. Remove from the heat and set aside.

Melt the dark chocolate chips with the coconut oil. Spoon a small amount into each muffin cup, coating the bottom and part way up the sides. Refrigerate.

In a separate bowl, combine the pistachio butter, tahini, maple syrup, and toasted coconut. Mix thoroughly, it will be quite thick and moist. Spoon 2 tablespoons into each chocolate cup, pressing into the middle but not quite all the way to the sides.

Cover each completely with the remaining melted chocolate. Garnish with a drizzle of melted dairy-free white chocolate and a sprinkle of pistachios. Refrigerate until set (about 1 hour).

#dubaichocolate #dairyfree #glutenfreevegan #dairyfreeglutenfree #pistachio

SMASHED DATES (4 WAYS!)😋 ✨Comment “RECIPE

SMASHED DATES (4 WAYS!)😋

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

Think: date bark meets stuffed dates in a new sweet snack: smashed dates🤎 With a caramel-y base, creamy “nutty” @sunbutter middle, and salted chocolate shell. Or get creative with a crunchy, fruity, or high protein option!

#medjooldates #sunbutter #dairyfreerecipes #stuffeddates #healthysnacking

CARROT CAKE COOKIES🥕 Inspired by the infamous C

CARROT CAKE COOKIES🥕 Inspired by the infamous Crumbl, these cookies are unreasonably large, soft and fluffy like a slice of carrot cake, and topped with a delicious swirl of dairy-free cream cheese frosting!

The vegan gluten-free dough has the perfect balance of spread and thickness thanks to @edwardandsons Let’s Do Organic Cornstarch, and the frosting is extra light and fluffy with a splash of Let’s Do Organic Heavy Coconut Cream🧡🤍 Recipe below!

INGREDIENTS
-1/4 cup + 2 tbsp (75g) coconut oil
-1/4 cup + 2 tbsp (96g) cashew butter
-1 cup (140g) coconut sugar
-1 flax egg (1 tbsp flax meal + 2 tbsp warm water)
-1 tsp vanilla extract
-1 cup (124g) gluten-free flour
-1/4 cup (30g) @edwardandsons Let’s Do Organic Cornstarch
-1 tsp baking powder
-1 tsp cinnamon
-1/4 tsp each ginger, nutmeg, cloves
-1/2 tsp salt
-3/4 cup (75g) finely grated carrots
-1/2 cup (56g) chopped walnuts (optional)

FROSTING
-4oz vegan cream cheese, softened
-1/4 cup (56g) vegan butter, softened
-2 cups (240g) powdered sugar
-1-2 tbsp @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/2 tsp vanilla
-Pinch of salt

INSTRUCTIONS
Finely grate the carrots and press between two layers of paper towels to soak up excess moisture.

Combine coconut oil, cashew butter, coconut, sugar, flax egg, and vanilla. Beat on high until well combined. Add the remaining ingredients. Continue mixing until combined. Chill 30 minutes.

Preheat the oven to 350°F, and line a baking pan with parchment paper. Use a large cookie scoop to scoop 2 to 3 tablespoons per cookie onto the baking pan, leaving plenty of room for spreading (4 cookies per pan max). Bake for 12-13 minutes. Cool for 10 minutes, then transfer to a cooling rack. Repeat with the remaining batter (you will get 8 jumbo cookies or 12 normal sized).

To make the frosting, beat together the butter and cream cheese until creamy and light. Add the vanilla and the powdered sugar 1 cup at a time, mixing in on low speed. Add the coconut cream, and whip on high speed until light and fluffy. Frost the cooled cookies, top with sugared walnuts and toasted coconut.

#dairyfreerecipes #crumblcookies #carrotcakerecipe #glutenfreevegan

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