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

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

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The cutest lil cake pumpkin your eyes ever did see🎃🎃 But promise it tastes just as good simply baked in a muffin pan without a peanut butter cup stem or glaze drizzle or festive extras—choose your own pumpkin cake path, friends. Completely vegan and grain-free! Swipe to see that fluff factor👀 Recipe below…

3/4 cup (180g) pumpkin puree
1/2 cup (125g) almond butter
1/2 cup (160g) maple syrup
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/4 cup (30g) coconut flour
1/4 cup (30g) tapioca flour
1 tsp baking powder
1/4 tsp salt

Preheat the oven to 350ºF. Whisk together pumpkin, almond butter, maple syrup, and vanilla. Add flours, spices, baking powder, and salt. Stir to combine. Divide into 4 greased mini bundt pans. Bake for 30 minutes at 350ºF until golden on top and spring back when lightly pressed. Cool for 30 minutes before flipping out of the pans, then move to a cooling rack to cool completely before decorating.

Decorating details here: https://feastingonfruit.com/mini-pumpkin-bundt-cakes/

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The cutest lil cake pumpkin your eyes ever did see🎃🎃 But promise it tastes just as good simply baked in a muffin pan without a peanut butter cup stem or glaze drizzle or festive extras—choose your own pumpkin cake path, friends. Completely vegan and grain-free! Swipe to see that fluff factor👀 Recipe below…

3/4 cup (180g) pumpkin puree
1/2 cup (125g) almond butter
1/2 cup (160g) maple syrup
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/4 cup (30g) coconut flour
1/4 cup (30g) tapioca flour
1 tsp baking powder
1/4 tsp salt

Preheat the oven to 350ºF. Whisk together pumpkin, almond butter, maple syrup, and vanilla. Add flours, spices, baking powder, and salt. Stir to combine. Divide into 4 greased mini bundt pans. Bake for 30 minutes at 350ºF until golden on top and spring back when lightly pressed. Cool for 30 minutes before flipping out of the pans, then move to a cooling rack to cool completely before decorating.

Decorating details here: https://feastingonfruit.com/mini-pumpkin-bundt-cakes/

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2 days ago

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1/9

The nostalgic spooky-season dessert with maybe the least delicious name, but the most delicious mix of creamy chocolate + crumbly creamy + chewy sweet candy🍫🐛👻 I used my fave @hukitchen cookies and chocolate and @smartsweets gummy worms, but vegan, gluten-free, and paleo options included in the blog post.

Swipe to watch. Recipe linked in my bio!

#veganchocolate #halloweenrecipes #chocolatelover #feedfeed #healthydesserts

https://feastingonfruit.com/chocolate-pudding-dirt-cups/

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The nostalgic spooky-season dessert with maybe the least delicious name, but the most delicious mix of creamy chocolate + crumbly creamy + chewy sweet candy🍫🐛👻 I used my fave @hukitchen cookies and chocolate and @smartsweets gummy worms, but vegan, gluten-free, and paleo options included in the blog post.

Swipe to watch. Recipe linked in my bio!

#veganchocolate #halloweenrecipes #chocolatelover #feedfeed #healthydesserts

Chocolate Pudding Dirt Cups

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3 days ago

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2/9

Something about pumpkin pie BARS just hits different🧡 They’re cool, casual, low maintenance, more its-not-thanksgiving apropos than pie pie, ya know?

This recipe is ultra simple with a buttery almond flour crust, and easy 6 ingredient dairy-free. Made in collaboration with my friends at @edwardandsons [sponsored] because they have all the best pumpkin pie bar baking necessities—coconut flour, coconut milk, and tapioca starch. Recipe below!

Crust
-1 1/4 cup (150g) almond flour
-1/4 cup (30g) coconut flour
-1/3 cup (80g) almond butter
-3 tbsp (60g) maple syrup
-1/8 tsp salt
Filling
-15oz can pumpkin puree
-1/2 cup (70g) coconut sugar
-1/2 cup (130g) coconut milk
-3 tbsp (22g) @edwardandsons Let's Do Organic Tapioca Starch
-1 tbsp pumpkin pie spice
-1 tsp vanilla extract

Preheat the oven to 350°F. Combine crust ingredients and mix with a fork until crumbly. Press into a lined 8x8” pan. Bake for 10-12 minutes at 350°F until lightly browned around the edges. Set aside Blend filling ingredients. Pour on top of the crust and smooth with a spatula. Bake for 30-35 minutes at 350°F. The center should not be jiggly at all when it’s done. Cool, then chill overnight. Slice, top with coconut whipped cream, and enjoy!

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Something about pumpkin pie BARS just hits different🧡 They’re cool, casual, low maintenance, more its-not-thanksgiving apropos than pie pie, ya know?

This recipe is ultra simple with a buttery almond flour crust, and easy 6 ingredient dairy-free. Made in collaboration with my friends at @edwardandsons [sponsored] because they have all the best pumpkin pie bar baking necessities—coconut flour, coconut milk, and tapioca starch. Recipe below!

Crust
-1 1/4 cup (150g) almond flour
-1/4 cup (30g) coconut flour
-1/3 cup (80g) almond butter
-3 tbsp (60g) maple syrup
-1/8 tsp salt
Filling
-15oz can pumpkin puree
-1/2 cup (70g) coconut sugar
-1/2 cup (130g) coconut milk
-3 tbsp (22g) @edwardandsons Let's Do Organic Tapioca Starch
-1 tbsp pumpkin pie spice
-1 tsp vanilla extract

Preheat the oven to 350°F. Combine crust ingredients and mix with a fork until crumbly. Press into a lined 8×8” pan. Bake for 10-12 minutes at 350°F until lightly browned around the edges. Set aside Blend filling ingredients. Pour on top of the crust and smooth with a spatula. Bake for 30-35 minutes at 350°F. The center should not be jiggly at all when it’s done. Cool, then chill overnight. Slice, top with coconut whipped cream, and enjoy!

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5 days ago

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3/9

Outside: sweet lil chocolate cake sized perfectly for solo indulging😇

Inside: gooey vanilla + coconut + chocolate molten middle😈

Swipe, stare, crave, and make these easy VEGAN GLUTEN-FREE LAVA CAKES. Shoutout to my friends @emmysorganics for the ridiculously delish coconut vanilla core❤️

Recipe below, happy friday!

3⁄4 cup (180g) non-dairy milk
1 teaspoon apple cider vinegar
1/2 cup (125g) almond butter
1 teaspoon vanilla extract
1/2 cup (70g) coconut sugar
1/2 cup (120g) unsweetened applesauce
1/3 cup (35g) cocoa powder
1 1/4 cup (155g) gluten-free flour
1 teaspoon baking powder
¼ tsp salt
1/4 cup (45g) chocolate chips
4 @emmysorganics Vanilla Bean Coconut Cookies

Combine non-dairy milk and vinegar. Set aside for 5 minutes. Add almond butter, vanilla, coconut sugar, and applesauce. Beat with a hand mixer until combined. Add cocoa powder, flour, baking powder, and salt. Continue beating until well combined. Spoon about ¼ cup batter into the bottom of 4 well greased ramekins. Place a Vanilla Bean Coconut Cookie in the middle of each and add a handful of chocolate chips on top of the cookie. Cover with remaining batter. Bake for 18-20 minutes at 350°F. Cool for 10 minutes, then gently run a knife around the edges and flip onto a plate. Top with coconut whipped cream, berries, dusting of cocoa powder, etc. Enjoy!

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Outside: sweet lil chocolate cake sized perfectly for solo indulging😇

Inside: gooey vanilla + coconut + chocolate molten middle😈

Swipe, stare, crave, and make these easy VEGAN GLUTEN-FREE LAVA CAKES. Shoutout to my friends @emmysorganics for the ridiculously delish coconut vanilla core❤️

Recipe below, happy friday!

3⁄4 cup (180g) non-dairy milk
1 teaspoon apple cider vinegar
1/2 cup (125g) almond butter
1 teaspoon vanilla extract
1/2 cup (70g) coconut sugar
1/2 cup (120g) unsweetened applesauce
1/3 cup (35g) cocoa powder
1 1/4 cup (155g) gluten-free flour
1 teaspoon baking powder
¼ tsp salt
1/4 cup (45g) chocolate chips
4 @emmysorganics Vanilla Bean Coconut Cookies

Combine non-dairy milk and vinegar. Set aside for 5 minutes. Add almond butter, vanilla, coconut sugar, and applesauce. Beat with a hand mixer until combined. Add cocoa powder, flour, baking powder, and salt. Continue beating until well combined. Spoon about ¼ cup batter into the bottom of 4 well greased ramekins. Place a Vanilla Bean Coconut Cookie in the middle of each and add a handful of chocolate chips on top of the cookie. Cover with remaining batter. Bake for 18-20 minutes at 350°F. Cool for 10 minutes, then gently run a knife around the edges and flip onto a plate. Top with coconut whipped cream, berries, dusting of cocoa powder, etc. Enjoy!

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1 week ago

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4/9

Decadent diy pre-halloween candy treat for your face: VEGAN PALEO KIT KAT BARS🍫👻 Simple 5 ingredient grain-free wafer cookie baked, sliced, stacked, and glued with rich dark chocolate. Plus an extra crunchy trick to not waste any of the wafer edges that we are stealing from store-bought Kit Kats themselves🤫 Recipe linked in bio!

#halloweencandy #kitkat #vegantreats #vegandesserts #chocolatelovers #feedfeed #feastingonfruit

https://feastingonfruit.com/vegan-paleo-kit-kat-bars/

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Decadent diy pre-halloween candy treat for your face: VEGAN PALEO KIT KAT BARS🍫👻 Simple 5 ingredient grain-free wafer cookie baked, sliced, stacked, and glued with rich dark chocolate. Plus an extra crunchy trick to not waste any of the wafer edges that we are stealing from store-bought Kit Kats themselves🤫 Recipe linked in bio!

#halloweencandy #kitkat #vegantreats #vegandesserts #chocolatelovers #feedfeed #feastingonfruit

Vegan Paleo Kit Kat Bars

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1 week ago

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5/9

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/

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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.

Pumpkin Cookie Dough

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2 months ago

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6/9

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/

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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/

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2 months ago

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7/9

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/

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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!

Homemade Vegan Chocolate Soft Serve

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2 months ago

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8/9

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!

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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 8×8” 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!

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2 months ago

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9/9

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