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
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vegan, breakfast, gluten-free, easy, cupcakes & muffins, sweet · May 15, 2015

Mango Ginger Muffins

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Mango Ginger Muffins - FeastingonFruit.comMuffins are exponentially more awesome if…

1) Streusel topped.
2) Jumbo sized.
3) Super chunky.
4) Contain the worlds best fruit (a.k.a. mango).
5) Made to the tune of Do You Know The Muffin Man.

Mango Ginger Muffins - FeastingonFruit.comMango Ginger Muffins - FeastingonFruit.comMango Ginger Muffins - FeastingonFruit.com

Number 1 could be taken care of with some oats and maple syrup. Number 2 could be taken care of if someone would buy me the jumbo muffin pan that’s been on my wishlist for forever! These muffins are all about numbers 3 and 4. And number 5…well just watch the video 🙂

Mango Ginger Muffins - FeastingonFruit.comMango Ginger Muffins - FeastingonFruit.com

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Mango Ginger Muffins

★★★★★ 4.5 from 4 reviews
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 9 1x
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Ingredients

Scale
  • 1 1/2 cup oat flour
  • 1/2 cup coconut sugar
  • 1 ripe banana
  • 3/4 cup non-dairy milk
  • 1 tbsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 3/4 cup frozen mango chunks

Instructions

  1. Preheat the oven to 350F.
  2. Blend the banana, coconut sugar, and non-dairy milk.
  3. In a large mixing bowl, combine the flour, baking powder, and spices.
  4. Add the wet mixture and stir to combine.
  5. Gently stir in the mango.
  6. Spoon into a muffin pan lined with paper liners.
  7. Bake for approximately 20 minutes at 350F.
  8. Let them cool before removing from the pan.
  9. Keep in the fridge.

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Mango Ginger Muffins - FeastingonFruit.com

 

What would you add to my characteristics of awesome muffins list?

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In: vegan, breakfast, gluten-free, easy, cupcakes & muffins, sweet · Tagged: cinnamon, ginger, mango, video

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Comments

  1. Kat from curlsnchard.com says

    May 15, 2015 at 4:03 pm

    I saw your recipe first on YouTube and now I have that song stuck in my head 😉 Those sound so simple, delicious and cheerful (well, I don’t know if food can sound cheerful, but I hope you know what I mean!) – haven’t had mango in too long!

    Reply
    • [email protected] says

      May 15, 2015 at 4:24 pm

      It’s a bit on the annoying side, but too perfect not to use as background music 🙂 Food can certainly be cheerful! I think sprinkles are the epitome of cheerful! But mango muffins are a close second 😉 I haven’t had much luck finding super good fresh mangoes lately, but the frozen stuff always comes through for me!

      Reply
  2. Melissa @ vegan does it says

    May 15, 2015 at 5:45 pm

    We’re thinking alike, Natalie! My next post is a muffin one too….although my littlest one would probably prefer yours because she is a mango addict!!

    Reply
    • [email protected] says

      May 15, 2015 at 6:21 pm

      Great snacking minds think alike 😉 lol I can’t wait to see your muffin recipe, muffins are a perfect breakfast, snack, anytime sort of thing!

      Reply
      • ritika says

        June 25, 2016 at 4:19 am

        hey damn the muffins dnt come well.
        Guess coz of my stupid oven
        lovr lovr ur channel
        i try mostly everythiny

        ★★★★★

        Reply
        • Natalie says

          June 25, 2016 at 9:28 pm

          Awww I’m so sorry, that’s a bummer 🙁 If you give me more details on what was wrong with them I might be able to help you troubleshoot!

          Reply
  3. Mel @ The Refreshanista says

    May 16, 2015 at 1:03 am

    another awesome muffin feature is the super crispy, sugary top with the inside still super fluffy 🙂 mango and ginger sounds like such a delicious combo! i’m going to try this recipe this weekend!

    Reply
    • [email protected] says

      May 16, 2015 at 1:26 am

      Oooh yes, that sounds wonderful just reading it!! It definitely deserves a spot on the list! The flavor combo came to be mostly just because I had a lot of frozen mango to use up haha, but it is a great pairing <3 I'd love to hear how your muffins turn out, so let me know if you make them 🙂

      Reply
      • Mel @ The Refreshanista says

        May 17, 2015 at 2:41 pm

        update- made them this morning and they are delicious!

        ★★★★★

        Reply
        • [email protected] says

          May 17, 2015 at 4:18 pm

          Yay!!! I’m so glad you liked them! And I really appreciate you updating me on your muffin-making adventures, it make me so happy to hear from you 🙂 Have a lovely day!

          Reply
  4. Rebecca @ Strength and Sunshine says

    May 16, 2015 at 11:28 am

    Hehe, I could imagine you twirling around your kitchen making muffins and and singing to the tune of “Do You Know The Muffin Man” 😉 Classic <3

    Reply
    • [email protected] says

      May 16, 2015 at 2:18 pm

      Hehe! Wouldn’t that have been a great last scene of the video 😉

      Reply
  5. Petra @honeywithspice says

    May 16, 2015 at 11:33 am

    so now you’ve combined the two best fruits in the world!! mangoes and bananas and my fave spice cinnamon! I like the idea of mango chunks! and that song hahaha how do you even come up with these things funny!

    Reply
    • [email protected] says

      May 16, 2015 at 2:17 pm

      I’m glad we see eye to eye on the best fruits thing (for snacking that is, you know I’m all about the dates for baking with!). And the best spice thing too. I almost didn’t put the song because it’s so gosh darn annoying, but it was just too perfect! Glad it made you laugh 😀

      Reply
  6. Medha @ Whisk & Shout says

    May 16, 2015 at 8:29 pm

    Wow these look amazing! And you’re sooo on point. I’ve been seriously feeling muffins recently, this looks awesome.

    Reply
    • [email protected] says

      May 16, 2015 at 8:46 pm

      Thanks Medha! And I’m glad I could ready your muffin-craving mind 🙂

      Reply
  7. Bianca @ ElephantasticVegan says

    May 16, 2015 at 10:41 pm

    I love the big chunks of mango in there! Mango is awesome!!! And ginger too! 😀 What a great combination.

    Reply
    • [email protected] says

      May 16, 2015 at 10:55 pm

      I love the giant chunks too!!! Maybe not the most springy combo, but still delicious <3

      Reply
  8. Ceara @ Ceara's Kitchen says

    May 18, 2015 at 6:10 am

    These sound delicious and I LOVE your video too! 🙂 It’s always fun to see the recipe being made in action!! Mangoes are one of my favorite fruits as well and these muffins sound wonderful! I love that they are made with JUST oat flour!! One of my favorite flours to bake with!!

    Reply
    • [email protected] says

      May 18, 2015 at 1:51 pm

      Oat flour has quickly become my favorite too since I shifted toward GF baking! It’s so cheap and easy and already a little sweet in flavor 🙂 I go through oats like a mad man since I usually grind my own, plus I love oatmeal! Thanks Ceara 🙂

      Reply
  9. Audrey @ Unconventional Baker says

    May 22, 2015 at 4:38 am

    Mango and ginger is not something I’ve tried combining yet, but sounds absolutely delicious and these are the darn cutest little muffins!

    Reply
    • [email protected] says

      May 22, 2015 at 2:06 pm

      Really? With all the new flavor combos you’ve introduced me too with your awesome recipes I’m surprised you’ve never tried this due before! Well it’s a great pair, I think you will like it 🙂

      Reply
  10. Rambling Dream says

    August 5, 2015 at 11:39 pm

    i made these last night and we love them! Will definitely be making them many more times. Thanks so much!

    Reply
    • [email protected] says

      August 6, 2015 at 1:35 am

      Yay!! I am so happy to hear it! They are definitely a staple in my life, so I’m glad you’re enjoying them too 🙂

      Reply
  11. Andrea Egan says

    February 18, 2016 at 3:54 pm

    maybe I did something wrong, but I definitely think a thickener is needed, like quick-cooking tapioca or something. I did make my own oat flour from rolled oats though. the dough never seemed to solidify for me. Also I’d let the mango chunks thaw a bit. I cooked it a full 30 minutes. still tasty but just needed something extra or I missed something 🙂

    ★★★

    Reply
    • [email protected] says

      February 18, 2016 at 5:10 pm

      Hi Andrea! So sorry the muffins didn’t work out. I find the banana to be enough of a binder/thickener, and have never had that issue. I make my own oat flour as well, so that’s not the problem. A tablespoon of tapioca starch wouldn’t hurt if you want to give that a try. And perhaps not letting the mango thaw would be better. If it thaws and produces too much moisture that could be a problem. Hope that helps!

      Reply
      • Andrea Egan says

        February 18, 2016 at 6:24 pm

        Thank you!! I’m kind of new to this. I never really baked pre vegan, (was more of a cook than a baker) but these seemed too yummy to pass up. My husband’s not complaining so I will give it another go for sure! Thanks for sharing your recipes!!!

        Reply
  12. Estee says

    April 5, 2016 at 2:24 pm

    I made these this morning and wow they come together so quick. I used frozen cherries and added some broken up walnuts. This recipe is so light and airy and supper yum. I’ve already had 3 —shhh dont tell anyone. I’ll be making these often. Thanks Natalie.

    ★★★★★

    Reply
    • Natalie says

      April 5, 2016 at 9:04 pm

      Four is my usual serving size with muffins lol! They are so good <3 I'm glad you customized them and are enjoying them, thanks for taking the time to leave feedback here 🙂

      Reply
  13. Jane says

    April 10, 2016 at 5:31 am

    these are good! i admit i cut the sugar down to 1/3 cup but they are still sweet enough for us. I noticed you didn’t use papers but straight into the muffin pan and i might try that next time as (like all fat free muffins) they do stick to the paper somewhat. Thanks for a great recipe and i will be reading your blog more! (Tho i think i SHOULD be looking for low carb, not high!!)

    Reply
    • Natalie says

      April 10, 2016 at 4:41 pm

      I’m glad you liked them, always customize to your tastes 🙂 Yes they do stick to papers. I find less so if they are totally cool or even chilled, but still a little bit of coconut oil in the pan works better!

      Reply
  14. Whitney B. says

    September 13, 2016 at 12:04 am

    Hey Natalie this recipie is amazing I was wondering if you could help me trouble shoot.

    I’ve tried both frozen and nonfrozen mango chunks and both times the middle doesn’t cook but the outside does perfectly. Any idea what I might be doing wrong?

    Thank you so much!

    Reply
    • Natalie says

      September 13, 2016 at 12:46 am

      Ovens can be imprecise, my guess is you aren’t doing anything wrong it’s just the combo of variations in measuring and ovens. But to fix it, definitely stick with the frozen mango and just keep baking them until the center feels done. To check, reach into the oven and lightly press the center. It should feel just as firm as the outer parts. The lower temperature will keep the outsides from getting overdone while the insides catch up, but the whole baking time will be longer. It might take as much as 40 minutes, they will be fine. With muffins I find baking time can range quite a bit with no risk of burning. You might just end up with more deliciously crusty tops too 🙂

      Oh, one other thought? What consistency is your batter usually? If it’s really runny, you may try decreasing the non-dairy milk to 1/2 cup.

      I hope that helps, keep me updated!

      Reply
  15. Ree says

    December 19, 2021 at 10:44 pm

    These muffins sound delicious & super easy to make, but sadly my mixture seemed way too sloppy. I recognized this & added 1Tbsp ground flax seed to help thicken, but still not enough. They are flat & gooey!!!!:) Oops muffin fail today. I’m pretty sure they’ll still get eaten 🙂

    Reply
    • Natalie says

      December 20, 2021 at 2:41 pm

      Oh no!! That can easily happen with oat flour oil-free recipes, hence why most of my more recent muffins have a little oil or nut butter

      Reply

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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/

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