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
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/
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vegan, chocolate, gluten-free, fruit-sweetened, no-bake, sweet, creamy · July 15, 2016

Double Chocolate Ice Cream Cupcakes

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Creamy chocolate maca ice cream cupcakes sweetened with dates and frosted with fruit. This decadent HCLF vegan recipe is healthier than it looks!

Double Chocolate Ice Cream Cupcakes | Vegan, Gluten-Free, Fruit-Sweetened

The cupcake for when you don’t feel like baking.

For when you don’t feel like turning on the oven or using any flour or sugar.

But for when you do want a dessert that can cool you off after a day of sun-soaked summer adventures. For when you want messy melty finger-licking chocolate decadence. For when you want to swirl on sky-high frosting so it is impossible to take a bite and keep your nose clean. For when you want to take two because it’s mostly just fruit underneath that cupcake costume.

For all those times you need these Double Chocolate Ice Cream Cupcakes.

Double Chocolate Ice Cream Cupcakes | Vegan, Gluten-Free, Fruit-SweetenedDouble Chocolate Ice Cream Cupcakes | Vegan, Gluten-Free, Fruit-Sweetened

Double Chocolate Ice Cream Cupcakes | Vegan, Gluten-Free, Fruit-Sweetened

Double Chocolate Ice Cream Cupcakes

You could argue it’s not technically a cupcake, but it’s doing a very good job pretending don’t you think? It’s really more cupcake-shaped ice cream. Or like an ice cream cake but in miniature.

To keep this recipe fruity, I used a blend of non-dairy milk, dates, frozen bananas, and protein powder for the main “cake” part. The low water content of dates mixed with the creaminess of bananas keeps the cupcakes from freezing rock solid like plain nicecream would.

I used the Sprout Living Epic Protein in the Chocolate Maca variety to flavor these ice cream cupcakes, but you could use plain cacao powder + maca powder instead. Or any vegan chocolate protein powder you like. The protein powder does add an extra creaminess boost as well.

The frosting is my favorite date chocolate frosting, you’ve seen it around here before. The wonderful fact that dates do not freeze solid keeps the frosting nice and creamy as well.

Double Chocolate Ice Cream Cupcakes | Vegan, Gluten-Free, Fruit-SweetenedDouble Chocolate Ice Cream Cupcakes | Vegan, Gluten-Free, Fruit-Sweetened

Double Chocolate Ice Cream Cupcakes | Vegan, Gluten-Free, Fruit-Sweetened

Chocolate ice cream + chocolate frosting. I personally love the phrase “double chocolate”. When it comes to chocolate the more the merrier! But when I stop and think about it, I rarely have single chocolate. Chocolate nicecream–I add chocolate chips. Chocolate cupcake–I add chocolate frosting. Chocolate cookie–let me chocolate dip that. Chocolate bar–you can be sure I’ll have at least 2 pieces!

My friend Demeter from Beaming Baker and I decided that when something is “double chocolate” food math dictates you should eat twice as many. And you can’t argue with dessert multiplication. If you need more double chocolate frozen sweetness to apply this rule too, then I suggest you tackle her Double Chocolate Peanut Butter Banana Popsicles next!

Let’s make these frozen fruity beauties already…

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Double Chocolate Ice Cream Cupcakes | Vegan, Gluten-Free, Fruit-Sweetened

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Double Chocolate Ice Cream Cupcakes

  • Prep Time: 630 minutes
  • Total Time: 630 minutes
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Ingredients

Scale

Base

  • 3/4 cup rolled oats
  • 6–8 pitted Medjool dates

Cream

  • 2 frozen bananas
  • 1 cup plant milk
  • 6 pitted Medjool dates
  • 2 scoops Sprout Living Chocolate Maca Protein Powder*
  • 1/4 tsp vanilla bean powder**
  • Optional: 2 tbsps mini chocolate chips for sprinkling on top

Frosting

  • 12 pitted Medjool dates
  • 2/3 cup plant milk
  • 2 tbsps cacao powder

Instructions

  1. Base: Combine the ingredients in a food processor. Process until it forms a sticky ball. Divide into 6 and press into the bottom of your cupcake molds lined with plastic wrap.
  2. Cream: Blend all the ingredients on high until smooth. Pour into the cupcake molds on top of the base. Fill almost to the top. Sprinkle on chocolate chips if using. Freeze overnight (or at least 8 hours)
  3. Frosting: Soak the dates in the milk for 30 mins before blending. Blend on high until smooth. Transfer to a piping bag or plastic bag. Refrigerate overnight.
  4. The next day, frost your cupcakes then freeze for another 1 hour.
  5. Remove from the freeze a few minutes before eating. Enjoy! Keep in the freezer.

Notes

Or 1/4 cup cacao powder + 1 tsp maca powder
*Or 1 tsp vanilla extract

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More handheld ice cream! Cinnamon Streusel Ice Cream Bars

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

If you are reading this in the middle of winter and you don’t want to risk brain-freeze for a cupcake, try these instead: The Healthiest Chocolate Cupcakes

The Healthiest Chocolate Cupcakes {vegan / gluten-free / oil-free / fruit-sweetened}

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In: vegan, chocolate, gluten-free, fruit-sweetened, no-bake, sweet, creamy · Tagged: banana, dessert, freezer, frosting, ice cream, medjool dates, no-bake, summer, nicecream, hclf

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Comments

  1. Becky Striepe says

    July 15, 2016 at 4:52 pm

    These pack in so much goodness! Ice cream AND double chocolate? Yes, please!

    Reply
    • Natalie says

      July 15, 2016 at 5:37 pm

      I know right, it’s kind of a no-brainer 🙂 Thanks Becky!

      Reply
  2. Amanda - Create N Plate says

    July 15, 2016 at 8:20 pm

    These look amazing!! Perfect for a hot summer day when you don’t want to heat up the house by starting the oven but still want something decadent and sweet. Yum!

    Reply
    • Natalie says

      July 16, 2016 at 4:50 pm

      Which is pretty much every day for me right now lol 😀 Thanks Amanda!

      Reply
  3. Laurina Roo @sweetenedbyplants says

    July 16, 2016 at 9:07 am

    This are the cutest things! I doubt anyone would believe just how healthy these little beauties are!! AND I LOVE the double chocolate!!

    Reply
    • Natalie says

      July 16, 2016 at 4:58 pm

      Thank you Laurina! Pair them with you Twix cookies and we would have the most deceptively healthy dessert duo 🙂

      Reply
  4. Demeter | Beaming Baker says

    July 16, 2016 at 3:15 pm

    Okay, but all of those times that you listed: that’s all relevant for me, like… RIGHT NOW. 😉 Natalie, I have really got to look for more sun-soaked adventures. With the summer going the way it is, there’s just no excuse for my vampiric look. Lol. This summer though, baking, the oven, and any other hot stuff that doesn’t involve a tub just doesn’t fly with me. As a result, I will be needing not two, but FOUR of these cupcake costume wearing desserts of double chocolate d’awesomeness. And since you managed to do your fruit-sweetening wizardy on these beauties, why don’t we just kick that four up to a six. Okay, make it an even seven. 🙂 You and me, we were meant to be double chocolate, double dipping, double d’awesome friends. Now all we need to do is move next to each other. It’ll be like a vegan Willy Wonka factory (eh… without the freakish hijinks. Lol). Thank you for the shoutout my friend. <3 Imagine our double chocolate desserts high-fiving each other right now. 😉

    Reply
    • Natalie says

      July 16, 2016 at 9:26 pm

      Well then you NEED all the cupcakes!!! I don’t think the vampires would accept me as one of there own yet, but I am pretty embarrassingly pale for July too. It’s even worse when you live in the freaking sunshine state. I’m like a Florida vampire or something. If only there was better wifi outside, I would be more tan lol. Sad but true. Haha yes hot substances in large tubs only please! And if anyone has a giant vat of hot chocolate, yes that does count 😀 I mean no matter the season you’d be crazy to say no to that. Which leads right into your Willy Wonka reference, which oddly came up in a post I was just writing this morning. That movie has a creepy edge to it, so yes let’s leave that stuff out and just keep the chocolate river 🙂 We were definitely meant to be double chocolate friends, our minds both work in the same sweet logic kinda way. It’s a very happy thing that Pinterest led me to your awesomeness! We still gotta work on the whole neighbor thing 😉 Now excuse me while I go blend up some more cupcakes to fill your ever increasing order! xx

      Reply
  5. The Vegan 8 says

    July 16, 2016 at 3:18 pm

    These are just too cute Natalie! I love ice cream cups and make some double chocolate ones but never added frosting on top like this make cupcakes, SO CUTE! The piped frosting looks so pretty, I love using those piping bags and tips, I have so many of them. I loved the video and music too, my favorite part was the end where you piped the frosting on. I’ve used Sprout Living’s protein powder before and it’s one of the best out there. I don’t really use protein powders anymore but if I do, theirs is the best! The Vanilla Lucuma is to die for!

    Reply
    • Natalie says

      July 16, 2016 at 5:12 pm

      I am really enjoying ice cream in cup form, it’s so much easier to just grab and eat without having to bother with bowls and scoops that things. I love when you mention one of your older recipes in your comments because I always have to go look for it and I always discover delicious things in your archives I never knew existed 🙂 Those Chocolate Fudge Ice Cream Cups of yours look like heaven! I think frosting might be too much even, they already look so rich. But it does have that impressive look that is good for video haha! Yes I love the Vanilla Lucuma too! I honestly don’t care about the protein aspect of protein powders so much, I just like them as an easy way to make smoothies and things extra creamy and thick 🙂 Happy weekend Brandi!

      Reply
  6. Mel | avirtualvegan.com says

    July 19, 2016 at 6:22 am

    There is no way I would ever argue with dessert multiplication especially where chocolate is concerned! These little cupcakes look fabulous….I want 10 x 10 ;O)

    Reply
    • Natalie says

      July 19, 2016 at 3:03 pm

      Why couldn’t math class have been this delicious?? I’m sure we all would’ve paid much better attention! 🙂

      Reply
  7. Aimee | Wallflower Kitchen says

    July 19, 2016 at 9:56 am

    You are seriously a little genius! This is so perfect for those hot summer days when you don’t want to be anywhere NEAR an oven but still want something resembling a cupcake <3

    I'm always impressed by the way you use such minimal, simple, natural and whole ingredients to create such beautiful desserts.

    Reply
    • Natalie says

      July 19, 2016 at 3:02 pm

      Yep that’s pretty much exactly why this happened lol. In Florida that is every day for about 5 months! But sometimes I get bored of just sipping smoothies…plus frosting 🙂 Thanks Aimee!

      Reply
  8. Nicole Dawson says

    July 19, 2016 at 8:24 pm

    Love the recipe and what a wonderful video! It’s a beautiful dessert and deliciously healthy too!

    Reply
    • Natalie says

      July 19, 2016 at 8:37 pm

      Thanks Nicole 🙂

      Reply
  9. Jenn says

    July 19, 2016 at 9:32 pm

    I definitely need these in my life! So cute, so delicious, so not sharing! 🙂

    Reply
    • Natalie says

      July 20, 2016 at 2:40 am

      Haha I don’t blame you one bit!

      Reply
  10. Sophia | Veggies Don't Bite says

    July 21, 2016 at 4:54 pm

    Anything with double chocolate and ice cream is good in my book! These are so adorable and I love that they are small enough so that when I eat 5 I won’t feel as guilty….or will I? LOL!! What a perfect summer treat!

    Reply
    • Natalie says

      July 21, 2016 at 5:33 pm

      Well I’ve had 3 at once and zero guilt, so I think 5 is definitely an achievable goal lol. It’s practically like drinking a chocolate protein smoothie…yep that’s what I tell myself 🙂

      Reply
  11. Linda @ Veganosity says

    July 21, 2016 at 8:18 pm

    This is the PERFECT summer cupcake, Natalie! And I love your food math, I totally agree. 🙂

    Reply
    • Natalie says

      July 21, 2016 at 8:24 pm

      Hahaha as a fellow chocolate fan I knew you’d understand the logic 😀 Thanks Linda!

      Reply
  12. Alisa Fleming says

    July 23, 2016 at 3:59 pm

    Creaminess on creaminess on oats? I’m all in! This looks like my perfect dessert Natalie. Can you make a vanilla version, too? 🙂

    Reply
    • Natalie says

      July 23, 2016 at 11:07 pm

      Oooh I love the thought of a vanilla version, definitely on my list now! Thanks Alisa 🙂

      Reply
  13. Ceara says

    July 25, 2016 at 4:15 pm

    These are sooo epic!!!!! I want a huge bite right now!

    Reply
    • Natalie says

      July 25, 2016 at 4:32 pm

      Thanks Ceara 🙂

      Reply
  14. Vegan Heaven says

    July 25, 2016 at 6:02 pm

    These look absolutely gorgeous, Natalie!! I wish I could just grab one from the screen! <3

    Reply
    • Natalie says

      July 25, 2016 at 7:46 pm

      They are just sitting there all chocolate frosted begging to be picked up and devoured! Thanks Sina 🙂

      Reply
  15. Casey says

    August 23, 2016 at 7:14 pm

    This looks so wholesome and delicious. I need it in my life now. The icing sound especially tasty and easy.

    Reply
    • Natalie says

      August 24, 2016 at 8:03 pm

      Thanks Casey! Yep it’s pretty much the laziest frosting there is…hence its my favorite?

      Reply

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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/

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