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

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Imma be honest. I’m not really emotionally ready for Pumpkin Recipe Takeover yet🥺😅 But I’m trying to get there, and pumpkin chocolate chip pecan cookie dough is the perfect low key way to ease in nice and no-bake slowwwwww🎃 Recipe below, happy friday friends! 3/4 cup pumpkin puree 1/4 cup maple syrup 1/4 cup nut/seed butter 1 tsp vanilla extract 2/3 cup coconut flour 2 tsps pumpkin pie spice 1/2 tsp salt 2–4 tbsp non-dairy milk (as needed) 1/4 cup dark chocolate chips 1/4 cup chopped pecan Whisk together the pumpkin, maple syrup, nut/seed butter. Add the coconut flour, pumpkin pie spice, and salt. Mix to form a thick batter, adding milk as needed if its too dry/crumbly. Stir in the chocolate chips and pecans. Scoop, then chill at least 1 hour before eating. Store in the fridge for up to a week. https://feastingonfruit.com/pumpkin-cookie-dough/

2 weeks ago

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I’ve spent 27 years believing puppy chow (a.k.a. muddy buddies) were a perfect food. But friends, I have found a way to improve perfection😳 The secret: Chocolate @sunbutter! Combine the tasty addictiveness of puppy chow with the frosting-like addictiveness of Chocolate SunButter and the salty-sweet cereal crispiness and the finger-licking sweet sugar dusting and oof…someone help. I somehow found it in me to not eat them all and actually share some last weekend, so these are friends + boyfriend taste tested and approved✌️ Recipe on the blog! https://feastingonfruit.com/puppy-chow-bars/

2 weeks ago

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Homemade dairy-free chocolate blender soft serve in all it’s dreamy pre-scoop glory because by golly it’s the last day of august and I WILL eat ice cream until the very end of this magnificent season (and beyond probably)☀️😎🍦 Recipe below… Ingredients -15oz can coconut milk -1 cup nut/seed butter (SunButter is my favorite!) -1/4 cup maple syrup -1/2 cup cocoa powder -1 tsp vanilla extract -1/2 tsp salt Toppings of choice Pour coconut milk into an ice cream tray and freeze overnight (shake before opening). Blend all ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for that froyo effect. Top and enjoy! https://feastingonfruit.com/homemade-vegan-chocolate-soft-serve/

3 weeks ago

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Bowl of cereal but without the bowl 👉 Cereal & Milk Bars! Two crunchy cinnamon maple cereal layers with a creamy sweet vanilla “milk” layer sandwiched in between. Dairy and marshmallow free made with @edwardandsons Native Forest Organic Virgin Coconut Oil [sponsored] Recipe below… Cereal and Milk Bars -4 cups (100g) cereal of choice -1 cup (120g) oat flour -1/2 cup (100g) @edwardandsons Native Forest® Organic Virgin Coconut Oil -1/2 cup (80g) coconut sugar -1/4 cup (80g) honey or maple syrup -1/4 tsp salt -1/2 tsp vanilla extract -1 tsp cinnamon Milk Layer -1/4 cup (50g) @edwardandsons Native Forest® Organic Virgin Coconut Oil -2 cups (240g) powdered sugar -1/2 tsp vanilla extract -2-3 tbsp almond milk Line an 8x8” square pan with parchment paper. Set aside. In a large mixing bowl, toss cereal with oat flour, cinnamon, and salt. In a separate bowl, combine coconut oil, coconut sugar, and honey/maple syrup. Microwave 30 seconds. Add vanilla and whisk until everything is dissolved and combined. Add to cereal and mix (easiest with your hands) until evenly coated. Transfer half of the cereal mixture into the pan, pressing in firmly. Whisk together the milk layer ingredients. Spread on top of the cereal. Top with remaining cereal, again press in VERY firmly. Refrigerate 4+ hours. Slice and eat!

3 weeks ago

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When you give a gal @emmysorganics new Chocolate Chip Brownie Snaps, she’s gonna make a creamy dairy-free chocolate mousse to show them off💁🏻‍♀️ More decadent than a cookie, crispier than a brownie, perfectly designed for vegan/gf chocolate crumb crust making, but also SO. DANG. TASTY. just by their snappy sweet selves😋😋 Recipe below… Crust -1 cup (~75g) @emmysorganics Chocolate Chip Brownie Snaps (save some for on top!) -1 tbsp coconut oil Mousse -1 13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup (25g) cocoa powder -2 tbsp (40g) maple syrup -1 tsp vanilla extract Grind brownie snaps in the food processor until crumbly. Add coconut oil while the food processor is running and let it run another 10 seconds or so until evenly coated. Spoon a small amount of the crust mixture into the bottom of 8 small glasses and press in firmly. Refrigerate. Melt the chocolate chips. Set aside to cool for 10 minutes. In a large bowl, beat together coconut cream, lemon juice, cocoa powder, maple syrup, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove the mousse from the fridge, and beat again briefly until fluffy. Transfer to a piping bag and pipe (or simply spoon) on top of the crusts. Top each with a brownie snap. Eat!

3 weeks ago

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Back from a hike-heavy Colorado vacation with the perfect travel or trail snack: ALMOND PULP COOKIE DOUGH🍪🍪 These no-bake bites are full of good wholesome stuff like hemp seeds, oats, coconut, yummy @ndmedjooldates, almond butter, and dark chocolate chips. The most deliciously compelling reason to make homemade almond milk imo😋  New recipe on the blog (link in my bio!) https://feastingonfruit.com/almond-pulp-cookie-dough-bites/

3 weeks ago

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I know it’s breaking trifle tradition, but hear me out: berry trifle but with CHOCOLATE custard. It’s a good plan, promise. Your fave vanilla cake (my go-to vegan/paleo recipe is linked my bio), dairy-free chocolate custard, all the berries you love, and the fluffiest coconut whipped cream on top🍫🫐🍓 Made in collaboration with @edwardandsons using their new Native Forest Organic Simple Coconut Cream, which is guar-gum free and now available at Sprouts nationwide!  Ingredients -8x8” square of your favorite vanilla cake -1 cup strawberries, sliced -1 cup raspberries -1 cup blueberries Coconut Whipped Cream -1 can @edwardandsons Native Forest Organic Unsweetened Simple Coconut Cream, chilled at least 24 hours -1 tbsp agave or maple syrup -1 tsp vanilla extract Chocolate Custard -2 cups almond milk -1/3 cup coconut sugar -3 tbsp arrowroot -1/3 cup cocoa powder -1/2 tsp vanilla extract -1/4 tsp salt Bake the cake, chill overnight, cut into 1” cubes. Prepare custard: Whisk together coconut sugar, arrowroot, cocoa powder, and salt in a medium saucepan. Add almond milk and whisk to combine. Heat on medium, whisking frequently, until it begins to boil. Boil 2-3 minutes, whisking constantly until thickened. Remove from heat, transfer to a glass bowl, place a piece of plastic wrap on top touching the top surface of the custard. Refrigerate overnight (or at least 8 hours). Prepare coconut whipped cream: Scoop out the solid part from the can of coconut cream. Whip with a hand beater until smooth and fluffy. Add sweetener and vanilla, whip until combined. If it gets too thin while mixing, refrigerate 30 minutes to re-thicken. Assemble: layer chunks of cake, chocolate custard, berries, whipped cream. Repeat until the dish(es) are filled to the top.

2 months ago

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This is the kinda recipe you bring to the party but strategically place in the back corner of the dessert table behind the brownies maybe with some foil halfway on top so only a few true marshmallow lovers spot them and you get to leave with almost an entire pan of s’moresy leftovers for yourself😏 Jk (but also kinda not…👀) Gluten-free granola “graham” crust topped with excessive amounts of chocolate and mini marshmallows, toasted to s’mores perfection right in the oven🔥 Very easy, very shareable, but also very devour by yourself-able. Happy 4th weekend, friends😎😎 Ingredients -2 cups granola -1/2 tsp baking powder -1/4 tsp cinnamon -Pinch of salt -1/4 cup cassava flour (or all purpose) -1/3 cup almond butter (or any nut/seed butter) -1/3 cup maple syrup -1/2 tsp vanilla extract -1 1/2 cups chocolate chips -2 cups mini marshmallows Grind the granola in a food processor to fine crumbs. Add flour, baking powder, cinnamon, vanilla, almond butter, and salt. Stream in the maple syrup while the food processor is running to form a sticky dough. Press into a 8×8″ baking dish lined with parchment paper and bake for 15 minutes at 350ºF. Cool for 10 minutes. Top with the chocolate chips and mini marshmallows, spreading evenly to cover. Bake for an additional 10 minutes, then broil for 3-4 minutes until the marshmallows are golden brown. Cool, then slice and eat! https://feastingonfruit.com/smores-bars/

3 months ago

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It’s fudgesicle season babyyyyyyyy! But made with bananas and cacao because health, and then dipped in dark chocolate because decadence, and then coated in almonds and sea salt and cacao nibs because crunch. So idk if that even qualifies as a fudgesicle anymore or if we’re on some sort of elevated ice pop level now, but the link is in my bio either way fam😎 https://feastingonfruit.com/chocolate-almond-sea-salt-ice-cream-pops/

3 months ago

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