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

Feasting on Fruit

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

vegan, gluten-free, oil-free, sweet, pies & crumbles · August 14, 2020

Mini Key Lime Pies

Jump to Recipe·Print Recipe

Summer’s favorite citrus pie made mini! These key lime pies bring the classic creamy sweet tang with a dairy-free filling and crumbly gluten-free oat crust.

Mini Key Lime Pies (vegan + gluten-free)
SPONSORED BY SUNBUTTER

We might be on the tail end of summer but summer it still technically is, and there is no more summery dessert in my mind than key lime pie (ice cream doesn’t count because ice cream is not a dessert its a food group). Never mind the fact that I am from Florida and it’s taken me six years of blogging to bring you a key lime pie recipe…details, embarrassing details. But I tested these muffin cup pie minis four times to make absolutely sure they are worth the wait!

Mini Key Lime Pies (vegan + gluten-free)

Limes vs. Key Limes

There is one more small detail I need to disclose up top – I did not use key limes for this recipe. *GASP* But that’s because:

  1. They are small and yield little juice so you will need 278 of them
  2. They are very seasonal, so not around long
  3. Also not easy to find everywhere
  4. And more expensive
  5. And the flavor difference is slight

So what I’m trying to say is REGULAR LIMES WORK TOO. We are not five-star pastry chefs, we are just average everyday humans who enjoy an occasional lime dessert in the summertime and aren’t too bothered if our limes are a smidge less aromatic.

I’m not denying there is a difference. But once you mix it with the cream and bake it with the crust and eat it with your hands because mini individual pies allow for that, it’s hardly noticeable. And please for the love of all things citrus, do not use bottled juice. I will cry and it will be awkward for all of us.

Mini Key Lime Pies (vegan + gluten-free)

Key Lime Crust

The creaminess of key lime is best complimented by a crumbly salty-sweet crust, of course the traditional being graham cracker based. But in the name of gluten-free and healthier options, we are using oats instead of crackers and SunButter instead of butter butter. A little sugar and salt boost the flavor, and processing the oats before mixing makes for the perfect not-flour-but-not-oatmeal crumble consistency.

Mini Key Lime Pies (vegan + gluten-free)

Key Lime Filling

In the name of keeping these nut-free, I opted to not use raw cashews like so many vegan key lime recipes do. So coconut was the best creamy alternative. I experimented quite a bit here, and ended up with a coconut cream + nondairy yogurt filling combination that I love. You can use all coconut cream if you prefer, but I like the added tang from the yogurt. If you want to try it with all yogurt, I recommend Greek yogurt (dairy or nondairy) for the best rich texture.

Mini Key Lime Pies (vegan + gluten-free)

How To Make Mini Key Lime Pies

  1. Make the crust, and par-bake for 15 minutes. This gives it time to get a little toasty on its own and prevents sogginess later.
  2. Make the filling. I tested a stovetop version of the filling, but I preferred the consistency with baking the filling as well. Plus less cleanup and arm work.
  3. Bake both together, another 20 minutes or so but at a lower temperature.
  4. Chill overnight. Or you can freeze them to speed this up, but they need to be completely cold to set properly.
Mini Key Lime Pies (vegan + gluten-free)

Mini Key Lime Pies Step-by-Step

1
1 cup oats + 1/4 cup coconut sugar + 1/2 cup nut/seed butter + 1/2 tsp salt
2
Bake in a muffin pan for 15 minutes at 375F
3
1/2 cup coconut cream + 1/2 cup yogurt + 1/4 cup agave + 1/4 cup lime juice + 1/4 cup arrowroot
4
Bake for 18-20 mins at 325F. Chill overnight.
Check out my other content @feastingonfruit on Jumprope.

Whipped cream would be delicious on top, but as you can see I didn’t have any and I also didn’t have any trouble devouring them without.

So in the name of embracing the remainder of summer and making fall treats wait their turn, I hope you make these Mini Key Lime Pies your end-of-August own!

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

Mini Key Lime Pies

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 pies 1x
  • Category: pie
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Summer’s favorite citrus pie made mini! These key lime pies bring the classic creamy sweet tang with a dairy-free filling and crumbly gluten-free oat crust.


Ingredients

Scale

Crust

  • 1 cups (80g) rolled oats
  • 1/4 cup (35g) coconut sugar
  • 1/2 tsp salt
  • 1/2 cup (125g) SunButter (I used the natural variety)

Filling

  • 1/2 cup (120g) coconut cream*
  • 1/2 cup (120g) nondairy yogurt
  • 1/4 cup (80g) maple syrup or agave
  • 1/4 cup (60g) key lime juice**
  • 1/4 cup (30g) arrowroot (or corn starch)
  • 1 tbsp key lime zest

Instructions

  1. Preheat the oven to 375ºF.
  2. Grind the oats with the coconut sugar and salt in a food processor.
  3. Add SunButter, and process to form a sticky crumbly dough.
  4. Press a couple spoonfuls into the bottom of each muffin (lined with paper liners), you will have enough for 6-8.
  5. Bake fro 15 minutes at 375ºF. Cool.
  6. Reduce the oven temperature to 325ºF.
  7. Blend all the filling ingredients. Don’t over blend.
  8. Pour on top of the crusts, filling almost to the top. Tap on the counter to release any air bubbles.
  9. Bake for 18-20 minutes at 325ºF. The edges should be just starting to darken and the middles no longer jiggly.
  10. Cool for 30 minutes, then chill overnight.
  11. Serve straight from the fridge, they are delicious with coconut whipped cream on top!

Notes

*Just the solid part from a can of full fat coconut milk that has been chilled overnight.

**Regular lime juice works just as well!


Nutrition

  • Serving Size: 1 pie
  • Calories: 315
  • Sugar: 17g
  • Sodium: 211mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 8g

Keywords: summer, citrus, pie, tart, key lime, dairy free, egg free, gluten free, vegan, dessert, easy, healthy

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Mini Key Lime Pies (vegan + gluten-free)
Pin
Share
Tweet
Email

In: vegan, gluten-free, oil-free, sweet, pies & crumbles · Tagged: citrus, dessert, easy, gluten free, pie, summer, tart, healthy, vegan, dairy free, egg free, key lime

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

Healthy Blueberry Crumble Bars
Raspberry Fudge Bars
Homemade Zebra Cakes

Comments

  1. denny says

    August 16, 2020 at 8:51 pm

    your dad is even more proud of you now that you have key lime pie you can make for him. btw your dad’s friend is proud of you too.

    Reply
    • Natalie says

      August 17, 2020 at 8:23 am

      From what I have heard it is quite a favorite amidst y’alls dinner/musical watching group😀 Appreciate your support Denny!

      Reply
  2. Kim says

    August 17, 2020 at 10:19 pm

    Hi Natalie,
    I am not familiar with Sun Butter, is there an alternative that I can use?
    Thanks Kim. 🙂

    Reply
    • Natalie says

      August 17, 2020 at 10:38 pm

      Sure, almond butter or cashew will work instead!

      Reply
  3. Kim says

    August 18, 2020 at 2:36 am

    Thanks Natalie, I can’t wait to try it! They look delicious…..Cheers! x

    Reply
  4. Ollie says

    August 23, 2020 at 12:17 am

    Hello Natalie, this is the first time i’ve been back on your site since its renovation and it looks AMAZING. Anyways, I was wondering if almond flour might work for the crust? Thanks!!

    Reply
    • Natalie says

      August 23, 2020 at 10:51 am

      Appreciate the kind words! And almond flour won’t work 1-for-1, you could try replacing the oats with 1.5-2 cups almond flour but that’s just a rough guesstimate so you may have to add a little more/little less to get a good sticky/crumbly consistency. Or you could use this crust recipe instead: https://nataliejo.co/pumpkin-pie-cups/

      Reply
  5. Laura says

    September 11, 2020 at 2:51 am

    Doni use plain unsweetened non dairy yogurt or sweetened? Is there one you recommend?

    Reply
  6. Marisa says

    November 16, 2020 at 9:48 am

    What can I substitute Yogurt with to make it vegan?

    Reply
    • Natalie says

      November 16, 2020 at 10:06 am

      I used vegan yogurt! But if you can’t find that, coconut cream will work 🙂

      Reply
  7. Cassandra says

    July 27, 2021 at 11:25 pm

    Do you know how this would work as a full size pie instead? I am assuming it’d work just as well, but I figured I’d ask before jumping in to make it. Thanks so much!

    Reply
    • Natalie says

      July 28, 2021 at 8:26 am

      It will work but you will probably need to double the amounts to fill a normal pie pan, and adjust the cook time and cook it for longer so the middle doesn’t turn out soupy. I’d try 20-25 minutes but that is a very rough guess, its hard for me to estimate exactly without testing it. Good luck!

      Reply
      • Jade says

        November 1, 2021 at 3:59 pm

        Hi there! What would happen if you used the watery bit from the coconut cream? Could you add more arrowroot to fix the consistency so that none of the coconut cream goes to waste? Thanks x

        Reply
        • Natalie says

          November 1, 2021 at 4:10 pm

          The watery part will make the filing too runny. You can try adding more arrowroot to help, but too much starch can make the filling rather Jello-y as opposed to smooth and creamy. Hope that helps!

          Reply

Trackbacks

  1. 20+ Best Vegan Summer Dessert Recipes – Epic Vegan Eats says:
    April 22, 2022 at 10:46 am

    […] Summer’s favorite citrus pie made vegan and mini! These key lime pies come with a crumbly oat crust and classic sweet and tangy filling. (via Feasting on Fruit) […]

    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 >

Healthy Chocolate Fudge

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

Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

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