• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, fruit-sweetened, snacks, sweet · March 31, 2015

Fruity Peeps

Jump to Recipe·Print Recipe

IMG_5171Does this duo look familiar?

fruity-peeps.jpgThose peep-shaped pieces of metal were my recipespiration for these Fruity Peeps. I saw them, and this too-cute concept just hit me. Odds are you don’t have peep-shaped cookie cutters, so here are some other ideas…

  • You can roll egg shapes and coat them in fruity powder (see below).
  • You can print out this peep template, and use it as a stencil to cut out your peeps.
  • You can use any easter cookie cutters or molds you have to cut out make shapes.
  • You can just shape them by hand, and use your easter-themed imagination.

fruity-peeps.jpgfruity-peeps.jpg

No marshmallow, no sugar, no artificial colors, no baking even! They are easy and healthy and way to adorable. And in addition to being about a trillion times healthier than traditional peeps, they are also much more flavorful. Traditional Peeps come in a variety of colors, but one flavor: sugar. But Fruity Peeps are full of fruity flavor! Purple, yellow, pink = blueberry, pineapple, strawberry.

Even if you’re one of those people who don’t like the marshmallow kind, I think you just might love these Fruity Peeps!

fruity-peeps.jpgfruitypeeps-01

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fruity Peeps

★★★★★ 5 from 2 reviews
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
Print Recipe
Pin Recipe

Ingredients

Scale
  • 14–16 pitted medjool dates
  • 3/4 cup rolled oats
  • FOR THE PURPLE POWDER
  • 1/3 cup freeze dried bananas
  • 1/3 cup freeze dried blueberries
  • FOR THE YELLOW POWDER
  • 2/3 cup freeze dried pineapple
  • FOR THE PINK POWDER
  • 1/3 cup freeze dried bananas
  • 1/3 cup freeze dried strawberries

Instructions

  1. In a food processor, grind the oats.
  2. Add the dates and process until it forms a sticky ball.
  3. Press into molds/cookie cutters, shape by hand, or roll and cut out into whatever shapes you want.
  4. FOR THE FRUITY POWDERS: In a VERY dry blender, grind the freeze dried bananas and blueberries to form a fine powder.
  5. Transfer to a dry plate or bowl far away from any moisture.
  6. Clean out your blender with a dry paper towel. Repeat for the other colors.
  7. Coat your easter shapes in the fruity powders. Add eyes or other decorations if you want using chocolate chips or cacao nibs.
  8. Eat immediately or refrigerate for a firmer texture.

Did you make this recipe?

Tag @feastingonfruit on Instagram

fruity-peeps.jpg

And now there’s only one question left. Head first or tail first?

Pin
Share
Tweet
Email

In: vegan, gluten-free, fruit-sweetened, snacks, sweet · Tagged: dates, easter, freeze-dried, holiday

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

The ULTIMATE Vegan Gluten-Free Carrot Cake
Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze
Medjool Date Peanut Butter Eggs

Comments

  1. Melissa @ vegan does it says

    March 31, 2015 at 12:54 pm

    These are so stinkin’ cute I can’t stand it. Peeps are one of those candies that grab my girls attention every time they see them and they are always so disappointed they’re not vegan. I’m definitely making these for them. Thanks Natalie, you so made their day!

    Reply
    • [email protected] says

      March 31, 2015 at 1:33 pm

      Thanks Melissa! They grab my attention too because I have so many memories of them from sugar-filled easters passed. I hope they enjoy a little vegan Peepy treat 🙂

      Reply
  2. Terri says

    March 31, 2015 at 3:11 pm

    I love therm! And they are adorable. Can’t wait to try it. Thanks.

    Reply
    • [email protected] says

      March 31, 2015 at 3:13 pm

      Hehe, they’re a cute little pair 😀

      Reply
  3. Leah M @ love me, feed me says

    March 31, 2015 at 3:57 pm

    How cute! I used to love Peeps, not sure why… hahaha. These look 3213219 times tastier than the real thing!!

    Reply
    • [email protected] says

      March 31, 2015 at 4:11 pm

      I used to love them too, it seems like most people either loved them or hated them haha. Yes, I think that is the precise number of times 😉

      Reply
  4. Lucie says

    March 31, 2015 at 6:15 pm

    These are so cute!!! I love the fact you’re using natural ways of coloring them – I just read the ingredients in regular sprinkles earlier today and the stuff they put in there is just scary.

    ★★★★★

    Reply
    • [email protected] says

      March 31, 2015 at 6:31 pm

      Yikes! Ever since I heard that some colorings come from bugs, I’m just kind of scared to go near any of that stuff. Those nasty additives just force people like us to get more creative 😉

      Reply
  5. Audrey @ Unconventional Baker says

    March 31, 2015 at 7:24 pm

    Ok, love this so much! Very cute. What did you use for the eyes? 🙂 Cacao nibs?

    I’m so jealous of your dried fruit powder too — I’ve been looking for some dried fruit for a long time to make some, but they just don’t sell it around here for some reason. The powdered forms available cost more than an arm and a leg. Still waiting till I come across some freeze-dried fruit so I can make it. I know it’s out there. I’ve seen it before so many times. But just when you need it, it’s nowhere to be found!

    Reply
    • [email protected] says

      March 31, 2015 at 7:27 pm

      Yep cacao nibs! The fruity powders are fun for color purposes, but they aren’t cheap here either. Maybe not an arm and a leg, but at least an arm 😉 Well, I’ve been looking everywhere for amaranth balls and cannot find a single little one. Even online!

      Reply
      • Audrey @ Unconventional Baker says

        March 31, 2015 at 11:26 pm

        Aw, that’s a shame about those amaranth balls. The fruit powder here costs about $20 for a bag… and that’d be just one color…

        P.S. tail first! 🙂

        Reply
  6. Petra @honeywithspice says

    April 1, 2015 at 2:09 pm

    Another clever idea! I’ll be searching for freeze dried fruit now! Let’s see if I can find any here… Anything to add a bit of (natural) colour to my treats!

    Reply
    • [email protected] says

      April 1, 2015 at 3:20 pm

      It’s so hard to know if all these ingredients are available in other places! Over here its available at any store, even non-natural/health food places. It is very bold and bright in color! Good luck with the search 🙂

      Reply
  7. Rebecca @ Strength and Sunshine says

    April 1, 2015 at 5:14 pm

    I really can’t even handle this……I think I just died from the amazingness….

    Reply
    • [email protected] says

      April 1, 2015 at 5:15 pm

      It was in the library, with the cuteness, by the Peeps! Hehe don’t mind my Clue reference 🙂

      Reply
  8. Lily Lau says

    April 1, 2015 at 9:19 pm

    What are these lovely things? 😀

    ★★★★★

    Reply
    • [email protected] says

      April 1, 2015 at 9:25 pm

      I like to call them little bites of Easter adorableness (a.k.a. Peeps made out of dates and coated with fruity powders) 🙂

      Reply
  9. Bianca @ ElephantasticVegan says

    April 2, 2015 at 3:26 pm

    What an awesome idea to make your own fruit powder?! AMAZING! And they look too cute!!

    Reply
    • [email protected] says

      April 3, 2015 at 1:14 pm

      It’s so colorful, I love using it to brighten up my recipes 🙂 Although if any water gets in or near it it’s all over, because it clumps up really easily!

      Reply
  10. Kaila @ Healthy Helper says

    March 27, 2016 at 12:25 pm

    THESE ARE PERFECT!!! I’m not a huge Peeps fan but always ate them just cause they seemed festive. Now there’s a kind that I’d actually enjoy! can’t argue with dates and oats!

    Reply
    • Natalie says

      March 27, 2016 at 4:52 pm

      I loved peeps! Marshmallow anything and I’m a fan 😀 But yes I know you’ll like these, just like a raw snack ball in bunny form!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Vegan Plantain Brownies

oh, hi there

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

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Homemade Vegan Chocolate Soft Serve

Homemade Vegan Chocolate Soft Serve

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

Cookie Dough Protein Bars

Cookie Dough Protein Bars

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

instagram

Follow @feastingonfruit

SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes
Three things I love: blueberry muffins, white choc Three things I love: blueberry muffins, white chocolate, cinnamon sugar.

Turned into one thing I love: THESE MUFFINS.

Soft, springy blueberry muffins dressed up with dairy-free white chocolate chips and a topped with cinnamon sugar to create the perfect crackly sweet tops💙 Easy to make with my favorite @sunbutter [a d] in the batter and the perfect vegan + gluten-free texture. If you can’t find dairy-free white chocolate, dark chocolate chips would be delicious too!

New recipe on my site → @feastingonfruit link in bio

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue