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vegan, gluten-free, easy, fruit-sweetened, cookies, sweet · August 26, 2015

Lemon Millet Bliss Balls

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Lemon Millet Bliss Balls - FeastingonFruit.com

Bites. Balls. Truffles. Bliss balls. Date balls. Energy balls. Little spheres of snacking. Little orbs of awesome. I never know what to name recipes like this. Bites are really for teeth. Truffles are really for chocolate. I once called them Cake Un-Pops, but that takes too much explaining. Balls is the most accurate description, but not very appetizing. I usually opt for bites, but today bliss balls just felt better because they are lemon bliss.

Lemon Millet Bliss Balls - FeastingonFruit.comLemon Millet Bliss Balls - FeastingonFruit.com

Lemon Millet Bliss Balls - FeastingonFruit.com

I love these little hard-to-name nibbles, because they are fast, throw-it-all-in-a-food-processor easy, only require 5 (maybe 6) ingredients, and are completely fruit sweetened!

Lemon Millet Bliss Balls - FeastingonFruit.com

Let’s talk about millet for a minute.

– It’s a tiny little gluten-free grain seed
– It’s easy to digest
– It’s alkaline in the body
– The texture is similar to quinoa, but I find the taste to be much more mild
– It delivers 6 grams of protein per cup
– It’s yellow, perfect for lemon related things!

That last one is the main reason we’re using it in this recipe. Turning yesterday’s leftover whole grains into today’s sweet snacks since…well…now!

Lemon Millet Bliss Balls - FeastingonFruit.com

Lemon Millet Bliss Balls - FeastingonFruit.com

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Lemon Millet Bliss Balls

★★★★★ 5 from 4 reviews
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Total Time: 140 minutes
  • Yield: 12 balls 1x
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Ingredients

Scale
  • 1 cup pitted Medjool dates (about 12)
  • 1 cup cooked millet
  • 1 cup oat flour
  • Juice of 1/2 a lemon
  • Zest of 1 lemon
  • Optional: 2 tbsps coconut milk powder

Instructions

  1. Combine everything except the coconut milk powder in a food processor.
  2. Process until it clumps together.
  3. Roll into 12 balls.
  4. Roll each in the coconut milk powder (or shredded coconut).
  5. Refrigerate for at least 2 hours until firm. Keep in the fridge.

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Lemon Millet Bliss Balls - FeastingonFruit.comLemon Millet Bliss Balls - FeastingonFruit.com

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In: vegan, gluten-free, easy, fruit-sweetened, cookies, sweet · Tagged: citrus, dates, lemon, no-bake, balls

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Comments

  1. Rebecca @ Strength and Sunshine says

    August 26, 2015 at 12:24 pm

    No no, you got the name wrong! It’s Bliss ORBS 😉
    Hahahahaha! I love that you shared some millet love <3 Lemony and bright, like a little mini sweet sun in your hand to say farewell to the fleeting summer light :/ But all the more reason to make these stat!!!

    Reply
    • [email protected] says

      August 26, 2015 at 12:51 pm

      As soon as you rename yours to Mint Chocolate Sunflower Orbs I’ll rename mine 😉 Oh and I think you’re a poet! Seriously the sun metaphor and rhyming bright and light…it’s all so beautiful <3 And a little sad with the fleeting part 🙁 Well except the last sentence, that's just truth no poetry about it! xoxoxo

      Reply
      • Rebecca @ Strength and Sunshine says

        August 26, 2015 at 1:09 pm

        Bahahahha! I didn’t even realize the rhyme! …..I’m going to make you a poem and post it on your facebook later today…watch out.

        Reply
        • [email protected] says

          August 26, 2015 at 1:35 pm

          A poem just for me!?! I can’t wait!

          Reply
          • Rebecca @ Strength and Sunshine says

            August 26, 2015 at 3:19 pm

            I lied…I’ll post it later this week on instagram…I have a good plan 😉

          • [email protected] says

            August 26, 2015 at 3:24 pm

            The suspense…!!!

  2. Leah M @ love me, feed me says

    August 26, 2015 at 7:05 pm

    I’ve had millet in my cupboard for a ridiculously long time and have only used it once. These balls are a perfect reason for me to dig it out again! Love the less traditional take on a bliss ball. I need these little balls in my life!!
    Gimme all dem balls.

    (sometimes i swear i am a 12 year old boy – giggling to myself about that last sentence)

    Reply
    • [email protected] says

      August 26, 2015 at 8:07 pm

      Hahahahaha 😀 Well if you are a 12 year old boy than I am too, because you cracked me up! And I was sitting in class when I read it so I had to try to hide it! I’m notorious for having all these unusual grains in the cabinet somewhere and then just eating rice and potatoes all the time anyways…so yeah this millet had been in there a while too. But I think sweet applications will help me use them up faster 😉

      Reply
  3. Ceara @ Ceara's Kitchen says

    August 26, 2015 at 8:33 pm

    These look lovely and like such a cheerful snack 🙂 Love the yellow!! I need to start cooking/baking with millet more – I haven’t tried it yet but have heard such good things!

    Reply
    • [email protected] says

      August 26, 2015 at 9:32 pm

      They do look cheerful, that is the cutest description! 🙂 You should definitely try millet! I bet your One Pot Quinoa Lasagna would be pretty awesome with millet too!

      Reply
  4. Jenn says

    August 27, 2015 at 2:37 pm

    Love these! I love lemon anything and I love that you used millet in there!! Fabulous! I have everything to make these and am definitely going to be trying them!! Side note: I had no idea that coconut milk powder was a thing!!

    Reply
    • [email protected] says

      August 27, 2015 at 4:16 pm

      Thanks Jenn! Oh and the coconut milk powder, you can thank Audrey (unconventionalbaker.com) for that one she turned me on to it. It’s a great alternative to that dusting of powdered sugar, I’ve never actually made it into milk though 😀 haha And they have it at Whole Foods, so not too hard to get!

      Reply
      • Jenn says

        August 27, 2015 at 8:35 pm

        Awesome! I will look next time I’m there!

        Reply
  5. Carrie | UnCruel Eats says

    August 27, 2015 at 3:02 pm

    So Pretty! And, yeah, I won’t be showing this to Lydia because she will want me to make them “Right NOW” ;)(thankfully, she is in school)! That girl loves millet, and it’s a bit of an understatement to say way both LOVE lemon. I will definitely be making these! YUM!

    Reply
    • [email protected] says

      August 27, 2015 at 4:15 pm

      Kids tend to be a little impatient with everything, but especially sweet snacks 🙂 haha That’s so awesome that she already loves millet though, you are raising them to be so healthy! When I was that age I didn’t even know what millet was. You’ll have to surprise her with them sometime! Thank you Carrie <3

      Reply
  6. Sina @ Vegan Heaven says

    August 27, 2015 at 3:36 pm

    What a great idea, Natalie! 🙂 I love millet porridge for breakfast, so I’m sure I’d love them as well. And they look amazing!! I will definitely have to try them!

    ★★★★★

    Reply
    • [email protected] says

      August 27, 2015 at 4:11 pm

      I’ve actually never tried millet porridge, we need to switch and both expand our millet repertoire 🙂 haha Thank you Sina!

      Reply
  7. Melissa @ vegan does it says

    August 27, 2015 at 5:59 pm

    These little beauties are swoon worthy! We enjoy millet, but so far I haven’t tried it in bliss balls. Looks great though and coconut milk powder? Didn’t know about that one, but I want some now that I do.

    Reply
    • [email protected] says

      August 27, 2015 at 6:33 pm

      Thanks Melissa! I love putting all sorts of different grains in my sweet things, I have a few sweet treats with quinoa in the making too 🙂 And coconut milk powder is a great mimic for that powdered sugar dusting/coating! Audrey from UnconventionalBaker.com told me about it! I know you can find it at Whole Foods, but I don’t think you have one of those over there do you? (I don’t either, but I always stop at the one in Tallahassee when I drive through.) But you can always order it online 🙂

      Reply
  8. The Vegan 8 says

    August 28, 2015 at 4:50 am

    I love “little orbs of awesome”!! Haha so cute! These look so delicious! I love lemon desserts so much and adding millet is an amazing idea. I have never tried it on it’s own, what does it taste like? I love how healthy these are and I swear that coconut milk idea just blows my mind! Beautiful closeups too ?

    Reply
    • [email protected] says

      August 28, 2015 at 1:03 pm

      I think little orbs of awesome will catch on don’t you?? haha 😉 Millet is kinda hard to describe, the best word I can think of is nutty (even though I know that is totally overused when describing whole grains). It tastes whole grain-y. The texture is a lot like quinoa, but the flavor is more mild and neutral. The coconut milk powder idea is awesome, love Audrey for that idea! Although as I took forever styling and photographing it did start to absorb a little 😀 haha

      Reply
  9. Lucie says

    August 29, 2015 at 10:29 pm

    Citrusy treats rule! These are so creative but so simple and straightforward at the same time! Love the recipe <3 I've never used coconut milk powder before but I'm excited to try it 🙂

    ★★★★★

    Reply
    • [email protected] says

      August 30, 2015 at 1:19 pm

      They really do! Citrusy treats and chocolate treats, what more do we need?! Well and peanut butter treats…okay it’s hard to choose, but lemon is one of the best 😀 This is my first time with the coconut milk too, and you barely taste it but it looks pretty!

      Reply
  10. Audrey @ Unconventional Baker says

    August 30, 2015 at 5:14 am

    Whoah, that millet was totally unexpected. And totally awesome! Love it. And I love that you rolled these in coconut milk — that stuff is magic 😀

    I too get confused on what to name these kinds of treats. I actually have about 6 recipes on my to-share list — they’re all nameless atm, so lots of name picking ahead. I love bites. And bliss balls. I think bliss balls sound just right for these lemony guys though <3

    Reply
    • [email protected] says

      August 30, 2015 at 1:24 pm

      I’m so glad you introduced me to the coconut milk powder idea! It’s the perfect bliss ball coating, looks just like powdered sugar I think 🙂

      I struggle with naming stuff a lot! Sometimes the name just comes easy, but other times it gets too long or clunky or it just doesn’t flow…it’s a tough job 😉 haha

      Reply
  11. Bianca @ ElephantasticVegan says

    August 30, 2015 at 1:36 pm

    I am absolutely in love with these cute little lemon bites! I love anything lemony and the lemon zest on the bliss balls is just gorgeous. Lovely presentation and a wonderful & creative idea.

    Reply
    • [email protected] says

      August 30, 2015 at 2:16 pm

      Thanks Bianca! I almost did the coconut sprinkles not the outside, but I wanted more of the snowy powdered sugar look 🙂 And I love anything lemony too!

      Reply
  12. Nadia's Healthy Kitchen says

    August 31, 2015 at 10:29 pm

    Wow!! These lemon balls look perfect Natalie 😀 I’ve never tried millet, feel like I’m missing out 😛 need to get my hands on some!

    Reply
    • [email protected] says

      September 1, 2015 at 12:54 am

      Thanks Nadia! Millet is definitely a little grain worth trying: texture a lot like quinoa, taste is hard to describe…whole grainy and good! And millet paired with dates and lemon zesty-ness, that is something you definitely need to get in on 🙂

      Reply
  13. [email protected] says

    August 31, 2015 at 11:15 pm

    WHY DID THESE NOT GET SENT TO MY INBOX!? I’ve been missing out on this deliciousness for too long! Pinning now!!

    Reply
    • [email protected] says

      September 1, 2015 at 12:56 am

      I don’t know!!! Now I’m second guessing whether the email went out or not :/ Dang Mailchimp…oh well! But I’m glad you found them anyways! Oh and btw I have procured the zucchini 😉

      Reply
  14. Barbara Brunner says

    September 8, 2015 at 12:25 am

    I have been a vegan for 31/2 years and could so have used all these websites back then! Anyway, there is a great website for Whole Grains Council that lists all different kinds of grains with recipes. That’s where I learned about millet and quinoa and spelt, etc. Check it out! And btw, I will be trying these tomorrow as I have millet in my cupboard. Thanks for the great recipe – can’t wait to taste them.

    Reply
    • [email protected] says

      September 8, 2015 at 12:51 am

      I know, blogs are a lifesaver being vegan in a very non-vegan world! That website is fantastic, I refer to it a lot there is so much information and recipes! I’m so happy you have millet on hand, I hope you love them as much as I do 🙂 Thanks Barbara!

      Reply
    • Silvanir says

      January 31, 2022 at 10:47 am

      Will it be possible to use golden raisins to keep it even more yellow?

      Reply
      • Natalie says

        January 31, 2022 at 10:55 am

        That’s a great idea! And I do think they will be sweet enough to replace the dates, perhaps just soak them first for easier blending

        Reply
        • Silvanir says

          January 31, 2022 at 11:04 am

          thank you Natalie! I’m going to soak it in orange juice. thanks for your recipes I’m from Brazil and a fan of the blog and the channel. 🙂

          Reply
  15. Beverly says

    January 27, 2016 at 4:23 am

    I am looking forward to trying these. Currently, I use millet as a corn bread substitute, which we love.

    I get coconut cream powder at my local oriental grocery store. I also pickup millet, tapioca flour, and several other speciality items there and I pay a lot less than at my supermarket. Not every oriental grocery store has these and prices varied among the stores I checked out.

    Reply
    • [email protected] says

      January 27, 2016 at 4:39 am

      Oriental stores are intimidating at first but there are such good finds to be had there, I love shopping at them too! I’ve never seen coconut milk powder or tapioca there, I will have to look next time I go. So much cheaper than a natural food store I’m sure! Thanks for the tip. And millet reminds me a lot of cornmeal too, let me know if you try this recipe 🙂

      Reply
  16. Katie C. says

    March 10, 2016 at 8:36 pm

    Hey Natalie! As usual I have a question… So I just cooked my millet after soaking it for 24 hours.. I may have over cooked it because it’s kinda mushy and conjealed together. Should this affect the final outcome?

    Reply
    • Natalie says

      March 10, 2016 at 8:53 pm

      Nope, shouldn’t matter at all! If anything it could help actually 😀

      Reply
  17. Katie C. says

    March 11, 2016 at 4:54 pm

    I just made these, and wow Natalie, you really knocked it out of the ballpark with this recipe! I am in love! These are little pops of chewy citrusy goodness! The proportions of lemon zest and juice are perfect too. I’m not gonna lie, I was hesitant to try this one, but I am so so glad I did because I love all things lemon. These will be so versatile, great for a little healthy snack, a party, even something I feel great about feeding to my baby. The only thing I did differently is roll them in unsweetened shredded coconut instead of the powder. I also rolled them small, about the size of a gum ball. They’re really pretty! Thanks for another thoughtful, inventive, yummy, nourishing recipe Natalie!

    Reply
    • Natalie says

      March 11, 2016 at 8:25 pm

      Yayyyyy! As always I love getting your feedback, especially on this one since they are a little more unusual. Yes yes pops of chewy citrusy goodness, I love that. And making them small is a really good idea so they are truly bite sized not that messy 2-ish bite thing. I’m a total lemon fanatic too, I’m glad you gave them a shot! I think it is fantastic that you are diving headfirst into all this healthy eating and snacking, your little girl is going to be so lucky growing up surrounded by these types of things! Oh and I’m working not the PB chocolate recipe right now, I think it will be good 🙂

      Reply
  18. Katie C says

    March 11, 2016 at 4:58 pm

    P.S. 5 stars!

    Reply
  19. Layra says

    March 17, 2016 at 8:13 pm

    Couldn’t find millet around my house so I used couscous instead. And.. They turned out delicious!
    P.s. I would like to have your cooking skills 😉 great recipe!

    ★★★★★

    Reply
    • Natalie says

      March 17, 2016 at 8:36 pm

      I’m so happy the couscous worked! I love finding a way not to have to run to the store…I want snacks and I want them now! lol 😀 Thanks Layra <3

      Reply
  20. Erin Coalson says

    May 10, 2016 at 7:57 pm

    I couldn’t find millet to cook, but found Quinoa flour (I know it’s way off) and was wondering if you think the recipe would work with that.

    Reply
    • Natalie says

      May 10, 2016 at 8:02 pm

      It will totally work! You could use all oat flour even if you wanted to, but the quinoa flour would be great too. I would suggest starting with 1 cup oat flour and only 1/2 cup quinoa flour and just adding as you need till it sticks together. You might not need the full cup of quinoa flour since flour is much drier than a cooked grain like millet.

      Reply
  21. Cindy says

    June 28, 2016 at 9:03 pm

    These looked sooo cute – they taste nice, but I had to add a TON of extra water and lemon juice to the food processor so they’d form something I could roll into balls. Once that was sorted though, they tasted lovely and bright.

    Reply
    • Natalie says

      June 29, 2016 at 3:12 pm

      Hmmm that’s strange, I haven’t every had anyone else say that. It probably had something to do with the type or batch of dates, every pack can be so different. I’m glad you kept adding until they worked though! Thanks Cindy 🙂

      Reply
  22. aya says

    August 27, 2016 at 10:57 pm

    has anyone tried freezing these?

    Reply
    • Natalie says

      August 28, 2016 at 3:09 pm

      No I have not, but I think they should be fine 🙂

      Reply
  23. Laura says

    December 15, 2016 at 10:47 am

    Looks like I can finally use the millet in our cupboard?
    But one question
    How long can I keep them in the fridge? 🙂

    Reply
    • Natalie says

      December 15, 2016 at 4:12 pm

      It tends to be one of those things that hangs around a while in my pantry too hahaha! But yes, a delicious way to use some of it up. They will last at least a week or so, much past that they may start to dry out 🙂

      Reply
  24. Nancy says

    January 17, 2017 at 11:53 am

    Can you use Steel cut oats for the recipe?

    Reply
    • Natalie says

      January 18, 2017 at 12:36 am

      Hi Nancy! Do you mean steal cut oats in place of the millet or steel cut outs to make the oat flour? I think it will work either way actually–ground into flour or cooked and used in place of the millet.

      Reply
  25. Helen says

    August 28, 2018 at 4:56 pm

    Natilie do you think I could sub cooked red lentils for the cooked millet?
    There was another recipe I made quite awhile ago that was made into balls using cooked red lentils & oat flour. Just wondering…. as I really love the taste of lemon & would like to try your recipe. Thanks

    Reply
    • Natalie says

      August 29, 2018 at 10:25 am

      Hmm that is such an interesting idea. I think it would work texturally, but not sure about flavor. Personally I’ve never tried legumes in a dessert so idk if I’d like the taste or not. You will just have to try it out and see!

      Reply
      • Helen Gardner says

        August 29, 2018 at 1:09 pm

        Thanks Natalie.
        If I do, I will let you know.
        Red lentils, when cooked, have a somewhat neutral taste. And lemon is quite pronounced …so I’m thinking it wouldn’t affect the taste profile. What it might affect is the overall texture, as red lentils can be somewhat dryish (is that a word?) when cooked.

        Reply
  26. Melissa says

    September 24, 2019 at 11:12 pm

    What could I use in place of the oat flour? Hubby can’t have oats.

    Reply
    • Natalie says

      September 24, 2019 at 11:56 pm

      Try buckwheat or quinoa flour!

      Reply
      • Melissa says

        September 25, 2019 at 12:11 am

        Thanks for the fast reply! I will try one of those!

        Reply
  27. Jan says

    January 24, 2020 at 10:04 am

    The only flour I have in my pantry at this time is brown rice flour- will that work as well?

    Reply
    • Natalie says

      January 24, 2020 at 1:24 pm

      Brown rice flour doesn’t really taste great raw, so since these are no bake I don’t recommend it here. Sorry! If you have any oatmeal on hand you could grind them up yourself though!

      Reply
  28. Michael says

    August 29, 2020 at 6:00 pm

    Thank you for this amazing recipe! You are a genius. I did not have any millet on hand, so I substituted buckwheat. I also juiced the whole lemon. I will try this again with millet. It was delicious.

    ★★★★★

    Reply
    • Natalie says

      August 30, 2020 at 7:57 am

      Oooh I bet they were delish with buckwheat too, great idea! Appreciate the feedback Michael 🙂

      Reply
  29. Jennie says

    April 25, 2021 at 12:02 pm

    These sound amazing! I don’t do oats or nut flours. Is there another flour that would work in place of the oat in this recipe? Thanks!

    Reply
    • Natalie says

      April 26, 2021 at 8:28 am

      Hmm try cassava flour perhaps!

      Reply
  30. Diane says

    January 20, 2023 at 9:02 pm

    I’m allergic to oats. Do you think coconut flour or almond flour will work?

    Reply
    • Natalie says

      January 21, 2023 at 10:12 am

      I would substitute a combination of coconut and almond, approximately 3/4 almond and 1/4 coconut!

      Reply

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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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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!

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Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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