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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
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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
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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
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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
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vegan, gluten-free, easy, cookies, no-bake, sweet · July 13, 2014

Fig Chia Cookies

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The easiest 3 ingredient cookie you need in your healthy snack arsenal! These raw vegan cookies made with figs and chia seeds are sweet, simple, and high carb low fat.

Fig & Chia Raw Vegan Cookies Fig & Chia Raw Vegan Cookies

This Fig and Chia Raw Vegan Cookies recipe has been staring me in the face and begging me to post it on the blog for a while. This was my first go to snack recipe when I started experimenting with raw food. This was also the first recipe that caused my Vitamix to overheat. I completely panicked, sure I had broken the thing, but it came back to life about an hour later (phew!). So I suggest a food processor for this one.

The figs on the tree in my yard are just beginning to ripen, so I’ve been enjoying a freshly picked fig or two each day (if I beat the squirrels). So with figs on my mind, I finally decided to post this recipe.

Fig & Chia Raw Vegan Cookies Fig & Chia Raw Vegan Cookies

Fig & Chia Raw Vegan Cookies

These raw vegan cookies are a cinch to make with only 3 ingredients! . The combination of cinnamon and fig is one of my favorites, but the recipe is really versatile. In the past I’ve added all sorts of things to this recipe: shredded coconut, ginger, vanilla, cacao powder, raisins etc.

If you want to make these totally fat-free, then just leave out the chia seeds altogether. I add them for texture, crunch, and a little binding power, but you can still make scrumptious figgy cookies without them. Or replace them with your favorite seeds or nuts instead!

Fig & Chia Raw Vegan Cookies Fig & Chia Raw Vegan Cookies

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Fig Chia Cookies

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 8 -10 cookies 1x
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Ingredients

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  • 2 cups dried figs (black mission are my favorite)
  • 2 tbsps chia seeds + more for sprinkling on top (I used white chia seeds)
  • 3/4 tsp ground cinnamon

Instructions

  1. Remove the hard stems from the dried figs.
  2. Combine the dried figs, chia seeds, and cinnamon in a food processor. Process until it starts to clump together.
  3. Roll the dough into balls and flatten into cookies.
  4. Sprinkle the tops with chia seeds.
  5. Refrigerate for about an hour before eating.
  6. Keep in the refrigerator.

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Fig & Chia Raw Vegan Cookies

Another easy no-bake fruity cookie recipe…Bejewled Maca Cookies

Bejeweled Maca Cookies | No-Bake, Gluten-Free, Vegan

Or if you are a vanilla bean lover like me…3 Ingredient Vanilla Mulberry Cookies

Vanilla Mulberry Cookies

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In: vegan, gluten-free, easy, cookies, no-bake, sweet · Tagged: chia, cinnamon, cookie, figs, LFRV, raw, hclf, seeds

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Comments

  1. K says

    July 9, 2015 at 12:09 pm

    Very yummy! I used a mixture of dried fruit and it came out very well.

    Reply
    • [email protected] says

      July 9, 2015 at 12:47 pm

      That’s fantastic!! I’m so glad you tried the recipe 🙂

      Reply
  2. Rachel says

    August 28, 2015 at 1:25 am

    Could I use dates instead of figs?

    Reply
    • [email protected] says

      August 28, 2015 at 1:29 am

      Dates are a little softer, so don’t over process and refrigerate them (maybe even use cold dates) so they will still be firm cookies! But it sounds delicious 🙂

      Reply
      • Rachel says

        August 28, 2015 at 2:12 am

        I’d much rather use figs but I don’t have access to fresh figs. 🙁 Do you have another suggestion?

        Reply
        • [email protected] says

          August 28, 2015 at 2:17 am

          The recipe uses dried figs, not fresh! If you can’t find those either though, I like making them with raisins too 🙂

          Reply
          • Rachel says

            August 28, 2015 at 2:51 am

            Oh good! I’ll pay better attention next time. Lol Thanks.

          • [email protected] says

            August 28, 2015 at 2:53 am

            Lol don’t worry about it, I’m just happy you can make them now 🙂

  3. Brittney Chung says

    August 25, 2018 at 11:25 am

    Can you use fresh figs instead? 🙂

    Reply
    • Natalie says

      August 25, 2018 at 8:26 pm

      Unfortunately not. They have way too much moisture, you need the dried ones so the cookies hold together. Sorry!

      Reply
  4. Maud says

    October 21, 2021 at 11:48 pm

    Hi there,
    Sounds delicious and would love to try them. I am just very surprised to use chia seeds without moisture! From I know about them (not that much ;)), they need quite a bit of water to rise and that’s usually what is interesting about them.
    So here is it their taste that is interesting in the recipe? Or can we actually digest them properly when dry?

    Thank you for this post!

    Reply
    • Natalie says

      October 22, 2021 at 10:00 am

      The dried figs have some moisture so they do plump up a bit! There is no way for me to measure digestibility so I can’t say for sure, if you’d prefer to use a different type of seed like sunflower or pumpkin feel free 🙂

      Reply

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