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vegan, brownies & bars, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet · October 16, 2017

Gooey Pumpkin Cake Bars

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Blend, bake, and devour. These Gooey Pumpkin Cake Bars are that easy to make and taste like pie meets cake in a healthy vegan and paleo form!

Gooey Pumpkin Cake Bars

I always thought the words gooey and cake together was a contradiction – if it’s cake it’s cakey, and if it’s gooey you messed up. Well unless the words two sticks of butter were also involved in which case any and all levels of simultaneous gooey-ness and cake-ness are reasonably attainable. But I have found butter-less gooey cake wonderland, and friends it’s a very delicious pumpkin place.

Gooey Pumpkin Cake Bars

Have you noticed a trend of recipes being labeled “blender muffins” or “blender pancakes” or “blender candy corn”? The thing is I make almost everything in the blender whether it’s labeled blender or not. It would probably be more efficient for me to label recipes “un-blender” for those rare instances the blender won’t do all the work for me. Wait…actual stirring and spoons and arm strength is required? Kay, BYEEEE. I went to yoga, I don’t need to mix muffin batter too.

This laziness appreciation for the versatility of the blender has led to not only cameo appearances by my Vitamix in all videos lately, but also some Will It Bake? adventures with random un-measured ingredients blended into a batter(ish) form and baked. Like clean-out-the-fridge smoothies but warmer. Usually they are just blob/bars that never make it to the internet, only to my stomach. But when I found myself recreating one particular pumpkin-y one three times over the course of a couple of weeks, I started to feel a little wrong about not sharing.

Gooey Pumpkin Cake Bars

So I shared. And then I video-ed. And now here we are, celebrating this mistake of a magical creation that can’t decide if it’s cake or bar or pudding or square pie.

Does it even matter though? Crackly golden outside and gooey pumpkin center and loads of spice and DONE. Oh and zucchini! Did I mention there was zucchini too? So with the dates and pumpkin these guys are killing it on the fruit front (even if two out of three feel like vegetables).

Like I said these bars were born of random blending, so effort required is minimal. But I tweaked and refined a little to get the measurements just right and the texture just irresistible.

Gooey Pumpkin Cake Bars

They are grain-free made with coconut flour and tapioca starch. Sweetened with just a very small handful of dates. Mostly made up of pumpkin and zucchini. With a little added richness from almond butter. And spiced with a heaping spoonful of pumpkin pie spice.

I also tested an oat flour version for you even though I love the grain-free one so much more that I urge you with all my heart to invest in a bag of coconut flour and make the original. Please. For me. Do you accept bribes in the form of pumpkin bars by chance? Oat flour has this way of sucking all the almost-pie energy right out of them and turning gooey into chewy. Not cool.

The coconut flour version (a.k.a. the favorite child), on the other hand, looks like cake but once you bite in you will be hit with all the pumpkin pie vibes. And you can use much less flour which means the pumpkin flavor is stronger and sweeter with fewer dates too.

I guess what I’m trying to say is make the grain-free version. Unless you absolutely HAVE to make the oat version. But make the grain-free version.

Gooey Pumpkin Cake Bars

P.S. There may or may not be something creamy coming later this week that on top of one of these bars tastes like fall exploded and landed on your plate. Just sayin…

Gooey Pumpkin Cake Bars

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Gooey Pumpkin Cake Bars

★★★★★ 4.8 from 13 reviews
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 bars 1x
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Description

Blend, bake, and devour. These Gooey Pumpkin Cake Bars are that easy to make and taste like pie meets cake in healthy vegan and paleo form!


Ingredients

Scale
  • 1 medium (175g) zucchini (roughly chopped)
  • 1 cup (225g) pumpkin puree
  • 1/4 cup (70g) almond butter (or any nut/seed butter)
  • 3/4 cup (175g) non-dairy milk
  • 4–5 (75g) pitted medjool dates
  • 2/3 cup (85g) coconut flour*
  • 1/4 cup (35g) tapioca starch **
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • Pinch of salt

Instructions

  1. Preheat the oven to 350F.
  2. Combine the pumpkin puree, zucchini, non-dairy milk, almond butter, and pitted medjool dates in a high speed blender or food processor. Blend to combine.
  3. Add the rest of the ingredients and blend to form a thick batter stopping to scrape down the sides as necessary.
  4. Spread the batter evenly into a baking pan (I used an 8×8″ square) that is lined with parchment paper or lightly oiled.
  5. Bake for 30-35 minutes at 350F or until the top is golden brown and crackly.
  6. Remove from the oven. Either allow to cool complete before slicing into squares OR serve warm but the texture will be much gooier like pudding.
  7. Keep leftovers in an airtight container in the fridge for up to a week.

Notes

*If you want to use oat flour, sub the coconut flour and tapioca starch with 1 3/4 cups oat flour (210g) and increase the medjool dates to 8-10 as the oat flour will dull the flavor and sweetness. The texture will be more chewy as noted above.

**You can substitute cornstarch or arrowroot starch instead.

Did you make this recipe?

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In: vegan, brownies & bars, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet · Tagged: blender, blondie, fall, pumpkin, spice, zucchini, video, baking, vitamix, coconut flour, paleo

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Comments

  1. Apostolia says

    October 16, 2017 at 12:11 pm

    I have no medjool dates and I would like to make it right now! Could I substitute them for coconut sugar at the oat flour version? Thank u !🙂

    Reply
    • Natalie says

      October 16, 2017 at 12:36 pm

      I haven’t tried it with coconut sugar to be able to say for sure, but you could give it a shot! I might suggest cutting the non-dairy milk back to 1/2 cup to make up for the lost thickness from the dates. Good luck 🙂

      Reply
  2. Nisha / @rainbowplantlife says

    October 16, 2017 at 2:22 pm

    I just LOVE the crackly golden outside. There’s something so satisfying about it. Maybe it’s because traditional baking science would tell us that you don’t want cracked surfaces and you’re being a bit of a rebel 🙂 In any event, these bars are beautiful and making me so hungry!

    Reply
    • Natalie says

      October 16, 2017 at 6:35 pm

      Ha I know right, if these hadn’t been an accident than I probably would’ve considered the cracked outside the sign of failure too. But hey, my cravings know what’s good and don’t care one bit about crackly tops 🙂

      Reply
  3. Kathleen says

    October 16, 2017 at 2:57 pm

    I so wish nutritional information was listed too. It gets to be inconvenient to take down all information, put it into a recipe builder and then find I can’t eat due to the carbs being too high! Frustrating!

    ★★★

    Reply
    • Natalie says

      October 16, 2017 at 6:33 pm

      So sorry Kathleen! But thanks for the feedback, good to know, and I will consider adding that with my recipes in the future 🙂

      Reply
      • turkendang says

        October 22, 2018 at 2:36 pm

        What a beach.

        Reply
    • Ella says

      October 17, 2017 at 11:55 pm

      I wouldn’t give her 3 stars because she hasn’t provided the nutritional information. Rarely do bloggers do that. Moreover, your food sensitivities have nothing to do with the quality of her recipe. Just a thought. ☺️

      ★★★★★

      Reply
    • Katie says

      October 18, 2017 at 2:00 am

      There’s the nutritional info using corn starch:
      Based on 9 servings. Macros per serving:

      6.5grams of fat
      19 grams of carbs
      3.8 grams of protein
      5.4 grams of fiber

      144 calories. Thanks so much for the recipe! I love all your recipes, never disappointed. Please keep them coming. So grateful <3

      ★★★★★

      Reply
      • Natalie says

        October 18, 2017 at 7:51 am

        Aw Katie, thank you SO much for taking the time to calculate and share! You are awesome 🙂

        Reply
        • Katie says

          October 18, 2017 at 10:23 am

          No problem! I count my macros so always calculating the nutritional info. 🤓

          Reply
  4. Trena says

    October 16, 2017 at 3:34 pm

    Once again, your narrative made my day! You REALLY have a talent for writing. DON’T give up the recipe blogs (I love the recipes), but your writing skills should be bringing you lots of money!

    Reply
    • Natalie says

      October 16, 2017 at 6:33 pm

      That is so kind Trena, thank you! I really appreciate that you take the time to read too <3

      Reply
  5. Ashley says

    October 16, 2017 at 3:34 pm

    I need these in my life! Like for breakfast with some coconut yogurt and a big cup of tea. Ooooh, or with your magical no-churn pumpkin ice cream?! The options are endless!

    Reply
    • Natalie says

      October 16, 2017 at 6:34 pm

      I had one with ice cream on top yesterday and it was EVERYTHING! Love the coyo idea too for a delicious little pumpkin breakfast 🙂 Thanks Ashley!

      Reply
  6. The Vegan 8 says

    October 17, 2017 at 10:56 am

    SO so gooey, almost pudding like! These would be so good with a big scoop of ice cream or whip cream. I love that crackly golden top because it means crispy and I love crispy tops and edges to my bars. You are so funny! I literally was watching one of your videos the other day and thinking if there is anything that you DON’T make in your blender, lol! You and your blender are definitely a match made in heaven. I am opposite because I hate hate cleaning out my Vitamix and find it so annoying. I actually find a whisk and bowl to be so much easier because I pretty much just dump everything in my 1 bowl anyways and just pop it in the dishwasher, but I totally see what you are saying. Recipes that use 2 bowls, a beater and mixer, etc. that is just too much work. No thanks! Hahaha.
    Back to these bars, these are so freaking healthy, not one unhealthy ingredient! Talk about total guilt-free. I can just smell the spices from here. You nailed it Natalie!

    Reply
    • Natalie says

      October 17, 2017 at 12:28 pm

      I came so close to calling it pudding cake because that is such an accurate description! Mmm yes, ice cream on top is so good (I say form personal experience :D) I had the same thought about my excessive blender usage recently, I think it’s party due to the videos. Mixing by hand with a bowl it moves all over the place and my hand gets in the way, the blender just looks nicer and leaves my hands free for pressing buttons. But I actually do love the simplicity of cleanup with just a bowl and spoon too. Already one jar of pumpkin pie spice down this year, we shall see how many join it 🙂

      Reply
  7. Ela says

    October 17, 2017 at 1:45 pm

    OMG, that gooeyness is killing me, Natalie!!! And I can’t believe how healthy these bars are! Pumpkin, zucchini, dates, almond butter wow! You are such a talented baker, my dear. 🙂 And how unfair of Kathleen to leave a 3-star rating only because she is frustrated that you didn’t provide the nutrition facts. People forget that we spend our whole time to create our recipes and that we share them for FREE!!! No need to be rude and act like this… So I will leave you a 5-star rating, just because you inspired me with this blog post to make pumpkin bars. Lots of love, Ela

    ★★★★★

    Reply
    • Natalie says

      October 17, 2017 at 7:13 pm

      Aww you are so sweet, thank you for the stars and the very kind words Ela <33 I know right, can't please everyone. And as we both know, it definitely is much more work behind the scenes than it seems on the pretty edited surface 🙂

      Reply
  8. Emaleigh Downey says

    October 17, 2017 at 9:50 pm

    So good and gooey! also did someone really leave a 3 star review just because THEY are “inconvenienced” by you not providing them the nutrition info? wow, spookiest thing iv seen this october!

    ★★★★★

    Reply
    • Natalie says

      October 17, 2017 at 10:29 pm

      Ha forget halloween costumes and jack-o-lanterns, but yes you saw that right. Well thank you for your lovely comment and stars to offset, I appreciate it Emaleigh (awesome spelling!) 🙂

      Reply
  9. Erin says

    October 18, 2017 at 12:34 am

    These look so awesome! I subed maple syrup for the dates (can’t eat dates) and then did a bit less milk. Although I Couldn’t quite he them to bake all the way through and they are quite mushy 🙁 I think a bigger pan than 8×8 would have worked better. Just in case anyone else wants to try that method! Thanks for the inspiration.

    ★★★★★

    Reply
    • Natalie says

      October 18, 2017 at 7:52 am

      Good to know! I do think the dates add some thickness as well as the sweetness. You could try upping the nut butter next time or even using less milk, and yes a wider pan definitely helps! Thanks for the feedback 🙂

      Reply
    • Sierra says

      October 29, 2017 at 11:23 am

      Hi! I was planning on trying this with maple syrup as well. How much syrup did you use and how much did you reduce the milk by? Maybe I’ll try using an 8×11 Pyrex. Thanks!

      Reply
  10. Katrina says

    October 18, 2017 at 2:00 pm

    Could I use arrowroot starch instead of tapioca?

    ★★★★★

    Reply
    • Natalie says

      October 18, 2017 at 9:27 pm

      Yep! That will work just fine. Hope they turn out perfect 🙂

      Reply
  11. Mireille | The Tortilla Channel says

    October 20, 2017 at 7:32 am

    Nathalie amazing how putting together some random ingredients turned into these pumpkin cake bars. Another great recipe!

    Reply
    • Natalie says

      October 20, 2017 at 7:54 am

      Haha random indeed, although my fridge is always full of things with dessert potential 😀 Thanks Mireille!

      Reply
      • Mireille | The Tortilla Channel says

        October 20, 2017 at 8:03 am

        Hahah I know what you mean. My fridge is usually filled with tortilla inspired ingredients. You never know what might come up 😀👍

        Reply
  12. Connie Leung says

    October 23, 2017 at 1:17 am

    Do you think I can sub the zucchini w carrot? Hehe

    Reply
    • Natalie says

      October 23, 2017 at 8:57 am

      Yep, absolutely! They will be extra orange, great idea😊

      Reply
      • Connie Leung says

        October 23, 2017 at 9:29 am

        Yessss! Because I have a whole bunch of carrots 😂

        Reply
  13. Robyn says

    October 25, 2017 at 5:37 pm

    These turned out perfect and super yummy! Sometimes with healthy baking, you never know how it will turn out. I did just 4 dates and little bit of vanilla stevia extract for some added sweetness. I’ve been on the hunt for a healthy snack for my kids, and they love them! They tasted great fresh out of the oven or cold from the refrigerator. Making these again!

    ★★★★★

    Reply
    • Natalie says

      October 26, 2017 at 12:21 pm

      YAY!!! I am so so happy to hear it Robyn, and kid-approved too is even more of a success 🙂 Haha yes I know what you mean, it can be very hit or miss. Thanks for the feedback and I hope there are many more delicious batches to come!

      Reply
  14. Maria says

    October 28, 2017 at 2:23 am

    I just made these and added dark chocolate chips on top bc hi, I’m a chocolate addict. I also made your no churn pumpkin ice cream. I can’t get enough of your simple recipes. I keep talking about you to all my friend haha and as a newly vegan with a major sweet tooth you are my shero. Baking super powers and all. Love your blog!!

    ★★★★★

    Reply
    • Natalie says

      October 28, 2017 at 9:44 am

      “bc hi” lol! Best reason for chocolate I’ve ever heard😂 But seriously that is such a smart addition, the more decadent gooey-ness the better🤗 I’m so happy you liked these and the ice cream too–so many pumpkin treats to choose from rn. Thank you for the kind words, and major sweet tooth people are my favorite kind of people!

      Reply
  15. JoAnn Kelley says

    October 29, 2017 at 1:20 pm

    You are my go to for simple and yummy vegan treats, thank you! Today I made these and the banana mocha chip muffins. Both really scrumptious! Thank you for the videos and write-up you include, it’s helpful in checking for batter consistency and tips which means no costly redos ☺️. Thank you and all the best!

    ★★★★★

    Reply
    • Natalie says

      October 30, 2017 at 8:06 am

      Ooh what a delicious weekend it sounds like you had, wish I had been hanging around your house! I’m so happy to hear they both turned out well and honored to be your go-to dessert source 🙂 Thanks for the feedback Joann!

      Reply
  16. Ashley says

    November 2, 2017 at 12:02 pm

    I need to make a crowd-pleasing dessert tomorrow. Do you recommend these bars or your pumpkin magic bars to impress a few adults and teens?

    Reply
    • Natalie says

      November 2, 2017 at 12:12 pm

      Definitely the pumpkin magic bars! I think they will be perfect 🙂

      Reply
      • Ashley says

        November 2, 2017 at 12:14 pm

        Yay! Thanks for your quick response =)

        Reply
  17. Chelsea says

    November 4, 2017 at 2:06 pm

    What do you think about substituting the coconut flour with almond flour?

    Reply
    • Natalie says

      November 4, 2017 at 6:12 pm

      Should work fine but you will need probably need the same amount as the oat flour option, so 1 3/4 cup. Almond flour is much more naturally moist and less absorbent than coconut. Hope they turn out delicious!

      Reply
  18. Shivani says

    April 6, 2018 at 11:37 am

    Hi,
    I was trying to make a lowfat/lower calorie version of this for someone in “bridal bootcamp.” She has nut allergies (she can’t do nut butters or coconut oil), and was pressuring me to use monkfruit instead of dates as a sweetener. I seemed to have failed miserably! Instead of almond butter, I tried a mix of egg and banana. I also reduced the almond milk to just a few tablespoons. Alas, the “cake” reminded me of my compost LOL. Anyhoo, I would like to please this bride-to-be and am up for the challenge of shaving some fat and calories off of this. Does anyone have recommendations?

    ★★★★★

    Reply
    • Natalie says

      April 6, 2018 at 6:39 pm

      Oh no! Compost cake, lol. Yeah this recipe is not very flexible, working with coconut flour is tricky and you need the nut butter for proper texture. I don’t work with calorie free sweeteners like monk fruit so I don’t have any recipes like that, but you would probably be better off finding recipes that are designed for that then trying to alter to make it work. Sorry!

      Reply
  19. Hila says

    May 4, 2018 at 5:56 pm

    Amazing photos! Love the close ups.

    ★★★★★

    Reply
    • Natalie says

      May 4, 2018 at 5:57 pm

      Thank you Hila! I love the up close and deliciously tempting shots too 🙂

      Reply
  20. Jen says

    May 8, 2018 at 11:23 pm

    do you think almond flour would work? I’m out of coconut flour and would like to make this. Also you mentioned above that carrot could be subbed in. Would you change anything else in that case?
    Thanks!!

    Reply
    • Natalie says

      May 9, 2018 at 10:04 am

      These are already SO moist and gooey, I worry that almond flour will just make them into mush. So I don’t recommend it. Since you wanted to use carrot anyways, what about this recipe instead: https://www.feastingonfruit.com/vegan-paleo-carrot-cake/

      Reply
  21. Kri says

    October 16, 2019 at 5:10 pm

    First of all, I want to thank you for offering this website. Almost 2.5 years ago, I gave up eating added sweeteners, apart from fruit. One thing that makes this work so well for me is that I can still make myself (fruit-)sweet treats. And as I’ve been learning about how to do this, I often end up here, and so appreciate the work you’ve done to sort out how this kind of baking can work. I’ve learned a lot and am grateful for you and others who have gone before me, making it so much easier for me.

    About this particular recipe: I’ve been hankering for a pumpkin/pear combo– do you think this recipe could work if I subbed pear for the zucchini?

    Reply
    • Natalie says

      October 16, 2019 at 7:24 pm

      Wow first of all THANK YOU for the kind words, that means so much to me! And hmm I’ve never paired pumpkin and pear, but you could certainly try grating it that should work 🙂

      Reply
  22. Nahar says

    August 22, 2020 at 7:47 am

    I am in awe of how young you are! Your level of knowledge and expertise screams “80 year old grandma who spent most of her life in the kitchen”…..you truly have a gift, and I really want to thank you for sharing that with the rest of the world 🥰

    ★★★★★

    Reply
    • Natalie says

      August 22, 2020 at 8:26 am

      Hahahaha that description cracked me up! When it comes to recipes 80 year old experienced grandma really is the goal, so thank you Nahar☺️💞

      Reply
  23. Tris says

    November 11, 2021 at 10:12 pm

    The texture was great, but I didn’t feel like it was very sweet. Knowing me, though, I probably did something wrong. I would probably add more dates next time. Thanks for the recipe!

    Reply
    • Natalie says

      November 12, 2021 at 9:15 am

      They aren’t super sweet! You didn’t do anything wrong, but you can absolutely add more dates to bump that up to your liking 🙂

      Reply

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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

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