Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
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
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
  • 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, brownies & bars, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet · October 16, 2017

Gooey Pumpkin Cake Bars

Jump to Recipe·Print Recipe

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

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

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
Print Recipe
Pin Recipe

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?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Gooey Pumpkin Cake Bars

SaveSave

Pin
Share
Tweet
Email

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

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

SunButter & Jelly Cupcakes
Raspberry Fudge Bars
Caramel Cookie Dough Cups

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

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 Avocado Pancakes

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

Cookie Dough Protein Bars

Cookie Dough Protein Bars

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

instagram

Follow @feastingonfruit

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/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

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

Copyright © 2022 Feasting on Fruit · Theme by 17th Avenue