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vegan · July 20, 2016

How To: Natural Blue Food Coloring with Red Cabbage

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How to make natural blue food coloring with just 2 ingredients: red cabbage and baking soda. Step-by-step guide + VIDEO tutorial + blue smoothie recipe!

How To: Natural Blue Food Coloring with Red Cabbage

The most elusive color in the edible world: blue. Every other component of the rainbow can be created quite easily with veggies and fruits, but blue foods are hard to come by. Well unless you go order a bottle of food coloring gel in the shade royal blue off of Amazon for three dollars, that’s about as easy as it gets. But when an ingredient label has numbers in it, I tend to shy away.

For a while I had heard murmur of using red cabbage + baking soda to create a natural blue food coloring, but it sounded weird and hard and intimidating. Then I got a crazy cake recipe idea that required edible blue and was too fun not to pursue, so cabbage method here I come!

IMG_8059-2

And now that I’ve done it, I have to admit it’s actually not that hard. Not worth procrastinating for this long. A little time consuming, maybe. But not much active time, mostly just watching a pot boil.

I’m sure I’m not the only one who has been yearning for blue smoothies and frostings and puddings without artificial ingredients and that don’t taste like spirulina, so I thought I would make a video tutorial along with step by step instructions showing you how to do it too.

This method for natural blue food coloring uses two of the cheapest ingredients around and makes about 1/2 cup (which will keep in the fridge and go a long way). So a couple of hours now and you’ll have blue food for daysssss.

How To: Natural Blue Food Coloring with Red Cabbage

Natural Blue Food Coloring Step-by-Step

Step 1: Chop up an entire head of red cabbage. It doesn’t have to be finely diced or anything fancy, just roughly chop.

Step 2: Add to a large pot with enough water to cover it. It took about 8 cups of water for me.

Step 3: Boil for 20 mins. Strain out the cabbage. Return the purple water to the pot. (That is A LOT of cabbage you now have on your hands, so make a salad, make a stir-fry, compost it, put it in your pampered pup’s homemade meals–it’s your call.)

Step 4: Reduce this liquid to between 1/3 and 1/2 cup. This will concentrate the color and allow you to use just a teaspoon as opposed to an entire cup of liquid to get the same intensity of color. It took about 1 hour and 15 minutes of boiling for me.

Step 5: Let it cool, then transfer to a glass jar. Glass is important so you can see the color change.

Step 6: Add baking soda 1/8 tsp at a time, stirring in between. If it bubbles up, I suggest letting the bubbles subside before continuing so you can see the true color. Keep adding until the color turns from purple to blue. Try to not exceed 1/2 teaspoon total or it will start to taste metallic and salty.

Step 7: Test the color in a small glass of coconut or almond milk. It’s easier to see the color in something white. If it’s too purple add more baking soda. If it’s getting close to green then you added too much baking soda. You can add a little acid to push it back towards blue.

Step 8: Store in the refrigerator for up to 2 weeks. It might be fine for even longer, I just haven’t had time to test it yet.

How To: Natural Blue Food Coloring with Red Cabbage

And here’s a video tutorial because seeing it the process always makes it things simpler!

You can use this natural blue food coloring to make the most beautiful blue smoothies, smoothie bowls, ice cream, coconut whipped cream, frostings, raw “cheese”cakes, coconut sprinkles, and more! Or this little chocolate + blue jar which I will leave the recipe for below.

I will mention, in banana-based things it comes out much more purple than blue due to the slight yellow color of bananas. It is better in things that are actually white, with a base of coconut, cashew, or non-dairy milk.

How To: Natural Blue Food Coloring with Red Cabbage

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How To: Natural Blue Food Coloring with Red Cabbage {VIDEO}

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How To: Natural Blue Food Coloring with Red Cabbage

Chocolate Coconut Blue Swirl Jar

★★★★ 3.9 from 8 reviews
  • Yield: 1 serving 1x
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Ingredients

Scale

Chocolate Layer

  • 3 frozen bananas
  • 3 tbsp cacao powder (or cocoa powder)

Blue Layer

  • 1/2 cup coconut cream
  • 1 tsp blue food coloring from above

Sprinkles

  • 1/4 cup unsweetened shredded coconut
  • 1/2 tsp blue food coloring from above

Instructions

  1. Sprinkles: Combine the ingredients in a small bowl. Mix to coat the coconut thoroughly. Lay out on a plate. Put in a dry place overnight or until dry to the touch.
  2. Chocolate Layer: Blend in a high speed blender until smooth. Fill the jar halfway. Se aside the remaining nicecream in the freezer.
  3. Blue Coconut Layer: Stir the blue food coloring into the coconut cream. Adjust to your desired shade of blue. Layer on top of the chocolate and swirl with a chopstick.
  4. Freeze for 30 minutes to solidify the coconut layer.
  5. Top with the remaining chocolate nicecream. Add the sprinkles. Enjoy!

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How To: Natural Blue Food Coloring with Red Cabbage

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In: vegan · Tagged: how to, smoothie, nicecream, blue, food coloring, cabbage, baking soda, tutorial, diy, natural

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Comments

  1. Leah M @ love me, feed me says

    July 20, 2016 at 4:21 pm

    This is so fun!! I want to make this and dye everything blueeee! I have seen the purple cabbage + baking soda trick to make blue dye before and wanted to try tie dying clothes with it, but never even thought to use it for food! Can’t get over the vibrancy!!

    Reply
    • Natalie says

      July 20, 2016 at 10:09 pm

      Huh, I never thought of it for clothes. I always just used those dyes that came in a bottle for tie dying things, but that would be fun to do with all natural colors too! Smoothies, shirts–same difference 😀

      Reply
    • Nicole says

      March 5, 2017 at 7:41 pm

      I tried and tried to get blue but never got there (just a grayish purple). And that was after adding, incrementally, over 3x the maximum amount of baking soda. I reduced the cabbage water to just under 1/2 cup and added it to white frosting.

      I ended up using the straight cabbage water to make purple frosting.

      So odd that everyone else got blue!

      Reply
      • Johanna Breuch says

        September 14, 2017 at 4:51 am

        I figured it out!! If someone has the same problem (didnt try it yet though)!
        You probably also used those little packages of baking soda, which is indeed a combination of soda AND some kind of acid. I experimented a bit and put acid in the solution which made it a bright pink, i then tried to put some of my backing soda in a really small amount of the solution which, surprisingly, also turned it pink. This explains why you need waaay more of that soda. So now i will go and hopefully find pure baking soda.

        Reply
        • Cat says

          September 12, 2018 at 7:08 pm

          Mine turned a gross gray/purple, as well. So disappointing! I only added pure Baking Soda, and the blue color never came. Now I’ve got a house that smells like cabbage and no blue coloring. 🙁

          Reply
    • Johanna Breuch says

      September 14, 2017 at 3:59 am

      Same here 🙁

      Reply
  2. Jenn says

    July 20, 2016 at 8:14 pm

    I love this! Who would have thought?! Can’t wait to try!

    Reply
    • Natalie says

      July 20, 2016 at 10:08 pm

      I must admit I kinda doubted it would work at first. Don’t know why, it is science after all. It was really fun to play around with, I’ve been adding it to all sorts of things now 🙂

      Reply
      • Norm says

        November 4, 2018 at 3:19 am

        🙂 How many halfs of red cabbage did you go through before it worked. Great idea, but as with so many other on here commenting, it didn’t really work out on my side. I put it into an airtight jar and kept it for a week in the fridge and when I opened it, it through me almost back to the wall. Yuck. Never smelled anything that bad. Any Ideas?

        Reply
  3. Aimee | Wallflower Kitchen says

    July 21, 2016 at 9:53 am

    I’m pretty excited about this. Something THAT colour that’s completely natural! Amazing, Natalie!! I am imagining lot’s of desserts using this food colouring recipe in my horizon… <3

    Reply
    • Natalie says

      July 21, 2016 at 3:54 pm

      I was already imagining one of your amazing ice creams in this color actually while writing this post haha 😀 I just love your ice creams and the way you photograph them so much!

      Reply
  4. Demeter | Beaming Baker says

    July 21, 2016 at 3:26 pm

    The second I saw that shade of blue, I was like, “this is gonna be fun!” And you did not disappoint, Natalie! 🙂 This blue is so pretty and peaceful, like the color of fairies or something. 🙂 So funny, because I’ve heard many food bloggers get comments that recipes unintentionally turning blue, and I wondered what that was all about. Fortunately, yours is a beautiful intentional blue–which makes it SO much better. Alright, I cannot wait to see your “crazy cake idea”!! Are there clouds in it? Tell me there are clouds! Lol. And, coconut as sprinkles? GENIUS. I’d expect nothing less from you. Did that sound like I said it in a stern voice? With my eyes glaring at you over my glasses? Lol. Thank you for always keepin’ it creative, Nat. Have an awesome weekend. Muah! xo

    Reply
    • Natalie says

      July 21, 2016 at 4:03 pm

      All I could think with this shade was the color of boy baby showers, so thank goodness you planned a different though in my head! Fairies are much cooler 🙂 I know, I’ve seen a few accidentally blue smoothie jars floating around too and I was always like HOWWWWW!?!!? Tell me your ways, don’t just tell me it was a happy accident that I can’t replicate! Or all those people using blue spirulina…no, just no. I just can’t do that mouthful of algae taste ? CLOUDS! How could I forget the clouds! Better go redo the cake then, lol. No clouds per say…but you are surprisingly close actually 😉 Hahaha the first time I read it I didn’t hear the stern voice, but actually I can totally imagine it coming from a woman who looks shockingly like Professor McGonagall while glaring at me over the top of her spectacles. I do hope you are an HP fan so that makes some actual sense haha! I can already foresee popsicles in my weekend, so it will of course be awesome! <3

      Reply
  5. Daniela says

    July 21, 2016 at 11:16 pm

    Amazing! Ok, few questions: does it give a cabbage flavor? And can it be frozen for future use? How about thickening it with some starch? Thanks for sharing this! It’s a beautiful color and a great idea! I’ll go cook my red cabbage now!

    ★★★★★

    Reply
    • Natalie says

      July 21, 2016 at 11:19 pm

      Hi Daniela! Nope, you cannot taste the cabbage at all. The only thing to be cautious of is adding too much baking soda which will make it taste salty, that’s why I would try not to use more than 1/2 tsp. As long as you are putting it into something sweet or with a flavor of it’s own it will be fine. Hmmm I haven’t tried freezing it, but as it’s mostly just water I don’t see why not! Good luck 🙂

      Reply
      • Daniela says

        July 22, 2016 at 5:48 pm

        thanks for your reply, I made it, I froze part of it, we’ll see if it was affected once I defrost it, and I thickened the rest so it’s not so watery. I’ll see what happens when I use it. Thanks again for sharing this!
        Daniela

        ★★★★★

        Reply
        • Natalie says

          July 22, 2016 at 9:04 pm

          Keep me updated Daniela!

          Reply
  6. The Vegan 8 says

    July 23, 2016 at 9:01 pm

    Wow, you are on a posting roll, I”m trying to keep up with all of them, LOL! This is such an amazing idea, that is sooo cool that you heard about that trick….this is the first time I’ve heard about it, it is so cool! I know that baking soda and sunflower seeds cause things to turn green when baking so I can see how baking soda and cabbage could turn a cool color. This blue is just spectacular and beautiful! Blue and brown are a classic design color combo too! Just love, love this Natalie!!

    Reply
    • Natalie says

      July 23, 2016 at 11:13 pm

      Tell me about it! I think I’m taking this whole next week off, I have been posting way too much and neglecting pretty much everything else lately lol. Ha I’ve never heard of the sunflower seed thing, that sounds like a fun experiment too! Who knew baking soda had such magical powers!?! I like the blue with brown color thing too. Blue and turquoise would’ve been ever cooler, but I’ll take what I can get 🙂

      Reply
  7. audrey @ unconventional baker says

    July 24, 2016 at 1:13 am

    So pretty! I loved playing around with cabbage and baking soda — that’s how I got those pretty blues as well that one time 🙂 Only trouble is to take care not to mix it with too much maple, etc. since it starts to turn green… 😮

    Reply
    • Natalie says

      July 24, 2016 at 2:53 am

      Ha good to know! I guess maple syrup is alkaline in some way?? Idk. I remember your blue cake adventures, thank goodness for whole blueberries 🙂 Have you tried butterfly pea flower yet?

      Reply
      • audrey @ unconventional baker says

        July 24, 2016 at 4:25 am

        No, it’s yellow. And yellow + blue = green! I ordered butterfly pea flower over a month ago and it’s stuck in a post office in Thailand somewhere.. so one day I’ll get to play around with it, but who knows when at this rate… :s

        Reply
  8. Tiina @myberryforest says

    July 26, 2016 at 4:30 pm

    Hi there (again!!) Just popped by to watch this video with my kids (they are big fans!!). I bought red cabbage!!!!!! I simply have to try this. I need this BLUE for my Unicorn party 🙂 🙂 🙂 🙂 You’re more than welcome to join. going to tag you in the results (if it all works out). <3

    ★★★★★

    Reply
    • Natalie says

      July 26, 2016 at 5:00 pm

      Yay yay yay!!! Oooh I am so excited to see what blue things you come up with! You know I’ll be there, it sounds much too fun to miss 🙂

      Reply
      • Tiina @myberryforest says

        July 26, 2016 at 5:31 pm

        It’s simmering now as I write this..so excited!! Hahah I feel like a little kid – a feeling which I really really love, and I’m guessing you do too 😉

        Reply
  9. Becky Striepe says

    July 26, 2016 at 5:07 pm

    This is genius!! Blue is such a tough color to make, and you nailed it.

    Reply
    • Natalie says

      July 26, 2016 at 5:10 pm

      Blue has been one of my food goals for a while now, I was pretty excited about finding this trick! Thanks Becky 🙂

      Reply
  10. laura says

    September 5, 2016 at 8:48 am

    This is kind of incredible. Now I just wish I had red cabbage . . .

    Reply
    • Natalie says

      September 5, 2016 at 4:40 pm

      It was actually surprisingly hard to find a whole head of that to do this recipe, I had to go to 2 stores and got the very last head. But let me know if you try it, it is pretty fun 🙂

      Reply
  11. Michele says

    December 4, 2016 at 9:55 pm

    Hi. Thank you for taking the time to post this recipe. When used as frosting, did you add any sugar to sweeten it up?

    Reply
    • Natalie says

      December 4, 2016 at 11:26 pm

      Hi Michele! Yes I would definitely recommend adding some sort of sweetener if you are using it in a frosting, otherwise it may have a slightly bitter taste. My favorite easy frosting is a mix coconut butter, maple syrup, and non-dairy milk which you could easily turn blue with this food coloring. Hope that helps!

      Reply
  12. Stephanie says

    January 4, 2017 at 11:41 pm

    Would the colour of the maple syrup affect the blue colour?

    Reply
    • Natalie says

      January 5, 2017 at 12:04 am

      It depends on in what and how you are using it. A small amount of maple syrup added to the coconut cream or frosting will be fine, but in large amounts and without a pure white base yes it will dull the blue color.

      Reply
  13. Behzad maha says

    January 12, 2017 at 3:30 am

    I really like blue.
    I was wondering if I can use this to make my homemade candy blue?
    Because I add color in the pot at the last minute and the high heat might burn it.

    Reply
    • Natalie says

      January 12, 2017 at 4:55 am

      I have not tested it in high heat, so I’m not sure how that will affect the color but it’s worth a try. I don’t think it will burn, but it may change/dull the color.

      Reply
      • behzad maha says

        January 15, 2017 at 1:53 am

        thank you for quick reply,
        someone told me that Mallow also can give a mild blue color.
        I will definitely try them and keep you updated.

        Reply
  14. Rachel says

    March 17, 2017 at 7:26 am

    Hi Natalie, this is SO awesome! 😀 Do you think adding some of this to a vegan shamrock shake could give it a cooler hue? I’m thinking along the lines of Baskin Robbins’ mint chocolate chip. I have no problem with the more yellow-green look, but can’t help but be curious……

    Reply
    • Natalie says

      March 17, 2017 at 11:39 am

      Hmmm I can’t say for sure, it depends on what else is in the shake. Banana-based smoothies/ice creams don’t take the color as well, it works best on coconut or yogurt based things. I find spirulina works really well for that cool blue-ish green color though!

      Reply
  15. Lavenderina says

    April 5, 2017 at 3:48 pm

    Hello! What a great recipe. I’m wondering if there have been any updates on the “shelf-life” of this? Is it perishable? I’d like to use it for non-food items and want to understand if it’ll give them an expiration date.
    Thanks!

    Reply
    • Natalie says

      April 5, 2017 at 4:13 pm

      It is definitely perishable, I would say 4-6 weeks max before it starts smelling funky and is probably not safe for use/consumption. Hope that helps!

      Reply
      • Lavenderina says

        April 9, 2017 at 6:01 am

        Thanks so much. We’ve just got the coloured water alone in jars without any baking soda. I’ll keep y’all posted! Blue is my favourite flavour of food, so this recipe is extra great 🙂

        ★★★★★

        Reply
  16. Sandy Leibowitz says

    April 25, 2017 at 3:59 pm

    I was keeping my eye on this for a while and then decided to give this a chance when making my daughter’s birthday cake. I followed the directions and it really did not work well 🙁
    It wasn’t turning blue unless I added too much basking soda, and as you said – it was metallic and salty. Even then, it was a dark, almost navy blue – not light blue as your beautiful photos. The only thing that I think might have gone wrong was I may have not reduced the red cabbage liquid exactly to what you mentioned. Any other pointers? Thanks!

    Reply
    • Natalie says

      April 25, 2017 at 7:23 pm

      Hmm not reducing it could definitely affect/dull the color, it does take quite a while to reduce enough to give you a really concentrated blue. I’m sure it can vary from cabbage to cabbage since we are working with a natural ingredient here too. I’m sorry it didn’t work out though, have you perhaps considered trying the butterfly pea flower instead? I know it’s a pain to have to order such a specialty ingredient, but it is really easy to use once you have it and one bag goes a long ways 🙂

      Reply
  17. Sandy says

    May 11, 2017 at 3:07 pm

    I haven’t but I will. Thank you!

    Reply
  18. Jenny from jennyisbaking.com says

    May 21, 2017 at 6:14 am

    Hi Natalie, I hate artifical food coloring. So happy I stumbled across your blog! This looks so awesome!

    Would it work with regular milk and/or butter? I’m not a vegan, but was considering this for a buttercream cake. Happy to hear back from you.

    Reply
    • Natalie says

      May 21, 2017 at 11:47 am

      Hmm I have not tried it in frosting with real butter so I can’t say for sure. From my experience with making frosting I know it takes a lot to create a really bright color so I worry it might just be too much liquid since it’s much thinner than a typical food coloring consistency. It might work, I just don’t want you to waste all that time and an entire batch of frosting. Have you heard of/thought about trying this: https://bluechai.com/shop/blue-matcha/

      Reply
  19. Liron says

    July 23, 2017 at 6:18 am

    Hey, this looks great!! Do you think it will work with a batter of vegan vanilla sponge cake?
    I’m trying to have the cake itself blue and was wondering if it will maintain the color after baking. The recipe I have for the batter contains vinegar, so I’m not sure it will stay blue.
    Thanks!

    Reply
    • Natalie says

      July 23, 2017 at 8:03 am

      I do not think it will stay blue during baking either unfortunately, or at least not a very attractive shade of blue. Sorry!

      Reply
  20. Katie says

    October 23, 2017 at 9:50 am

    This did not work for me. I was attempting a blue buttercream for my son’s 2nd birthday cake. Sky, clouds, airplane. It never turned blue, just grey. The cabbage water smelled horrible too. I persisted hoping to trust what others had said about it not affecting the taste. In the end I had a grey cake with white clouds. Oh well. It still tasted great and my guests laughed with me about my disasterous grey icing.

    ★

    Reply
  21. Ache Mist says

    November 1, 2017 at 6:26 pm

    Baking Soda AKA Sodium Bicarbonate AKA E500

    Not all E numbers or things with chemical names are artificial.

    That being said, this is a great way to get blue food colouring with a little effort.

    ★★★★★

    Reply
  22. Gigi says

    November 27, 2017 at 1:16 am

    It was fun making it and testing on white products like milk, mascarpone and ricotta cheese. As you said in one of replies to the comments baking eliminated the blue color altogether but the icing came out cool. One downside was the smell because it wasn’t overpowering but distinctly cabbaggie. I’m wondering if you had any issue like that with icing and any suggestion of how to overcome this? Thank you

    ★★★★

    Reply
  23. Angela Calabrese says

    May 2, 2018 at 7:08 pm

    I am wondering how I can use this to make a smoothie blue. I feel like adding it to anything with berries will just make it purple. It’s a great idea and I am wondering if I am missing something?

    Reply
    • Natalie says

      May 2, 2018 at 8:46 pm

      This really works best in things that are pure white like coconut cream, any other fruits/colors will throw it off. The easiest way to make a blue smoothie is with blue spirulina, this is the kind I use it has basically no flavor: https://www.unicornsuperfoods.com/collections/superfood-collection/products/100-natural-blue-spirulina-powder

      Reply
  24. Chris says

    June 15, 2018 at 6:37 am

    Hi there,
    This looks fabulous.
    Can I ask if this BAKES blue?
    Does heat affect the shade in cake?
    Thanks

    Reply
    • Natalie says

      June 15, 2018 at 6:21 pm

      I haven’t tried it personally, but I think baking will destroy the color unfortunately. Have you heard of blue spirulina? That’s a really easy way to get naturally blue foods that may hold up better to heat. This is the one I use: https://www.unicornsuperfoods.com/collections/superfood-collection/products/100-natural-blue-spirulina-powder

      Reply
  25. jeanine says

    July 28, 2018 at 1:12 am

    Hi, Has anyone tried using the coloring for a punch recipe? Are there any basic punch ingredients that it would not mix well with? My hope is to use for boy baby shower punch.

    Reply
    • Natalie says

      July 28, 2018 at 8:16 pm

      Hmm haven’t tried it, and anything acidic will mess up the blue color (turn it purple) so probably won’t work for punch. Blue spirulina would work better (and really doesn’t have much flavor) for blue, that’s the only other natural blue colorant I know of💙 If you google it it’s pretty easy to find online!

      Reply
  26. Jeanine says

    July 28, 2018 at 9:03 pm

    Thank you very much for your reply.

    Reply
  27. Amanda says

    September 17, 2018 at 11:08 am

    Didn’t work! I reduced it to the amount mentioned. Added baking soda only up to the 1/2 tsp recommended and it was still purple. Added it to the icing anyway and barely turned purple, watered down the icicng, and made it grainy.

    ★

    Reply
  28. Elizabeth says

    October 22, 2019 at 5:35 pm

    Haven’t tried this, but as I read comments from people saying it didn’t work I couldn’t help but wonder if cabbages that were sprayed with something would not work as well. Does it make a difference if the cabbage is organic or not? Maybe washing the cabbage really well first might help? I don’t know, just guessing as to why it doesn’t work for some. I do want to try it for myself.

    Reply

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Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’ Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’s favorite cozy spiced pop tart flavor but with no pastry crimping required! 

Gooey sweet brown sugar (or coconut sugar!) filing baked inside two layers of buttery crust and topped with a drizzly cinnamon glaze😋😋 And that delicious dough is completely vegan and gluten-free made with almond flour, coconut flour, and @edwardandsons Let’s Do Organic Cornstarch!

DOUGH
-3 cups (336g) almond flour
-1/3 cup (42g) @edwardandsons Let’s Do Organic Cornstarch
-1/4 cup (30g) coconut flour
-1/4 tsp salt
-1/3 cup (105g) maple syrup
-3/4 (150g) coconut oil, melted
-1 tsp vanilla extract

“BROWN SUGAR” FILLING
-1 cup (160g) coconut sugar (or brown sugar)
-1 tablespoon cinnamon
-2 tablespoons (25g) coconut oil, melted
-2 tablespoons (32g) nut/seed butter
-1 teaspoon vanilla extract

CINNAMON GLAZE
-2 cups (240g) powdered sugar
-1 tsp cinnamon
-1 tbsp @edwardandsons Let’s Do Organic Cornstarch
-1/2 tsp vanilla extract
-1-2 tbsp almond milk

Preheat the oven to 325°F and line an 8 x 8” baking dish with parchment paper and/or grease. Whisk together almond flour, cornstarch, coconut, flour, and salt. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8” square. Freeze the rolled out dough. 

Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency. Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer. Carefully place the rolled out dough on top of the filling, fixing any corners as necessary. Bake for 30-35 minutes at 325°F until golden brown. Cool completely before glazing.

Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set. Slice and enjoy!

#brownsugarcinnamon #poptarts #veganglutenfree
CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜

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