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

Feasting on Fruit

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

vegan, brownies & bars, gluten-free, easy, fruit-sweetened, no-bake, snacks, sweet · November 14, 2016

No-Bake Gingerbread Bars

Jump to Recipe·Print Recipe

Sweet, spiced, and so easy, these No-Bake Gingerbread Bars are a perfect healthy vegan on-the-go snack. Dreamy coconut butter glaze optional, but makes them extra delicious!

No-Bake Gingerbread Bars

I just realized I am unconsciously falling into a gingerbread mondays pattern. Or I suppose since this is the internet I should say #gingerbreadmonday although that really is the opposite of catchy.

Last week there was nice cream. This week these delicious date bars. Next week I have something baked and deliciously ginger-spiced planned. I didn’t mean for it to happen, I just love gingerbread and can’t think of a better way to start off any winter-y week. And yes I do know that it’s technically still fall, but in my mind once I have to trade shorts for pants it’s basically winter.

No-Bake Gingerbread BarsNo-Bake Gingerbread Bars

These bars are inspired by Larabar’s seasonal gingerbread flavor, but much easier to find. They tend to frequent food processors, so look there first. Dark brown, sticky, cinnamon-fragrant, just sitting and waiting to be turned from dough ball to bar. My version is made with oats instead of almonds and cashews, so they are lower in fat and nut-free. Also, I added molasses because in my opinion that is gingerbread essential.

Now can we just take a moment to imagine how amazing one of these bars broken up into chewy ginger-spiced pieces and stirred into this would taste…(you better be doing it too, don’t make me do all the imagining by myself)…mmmm I will be testing that out that very soon!

No-Bake Gingerbread Bars

But now let’s address the creamy, white, drizzled-on elephant in the room post–the glaze! No it’s not low-fat. Yes it did take me 4 tries to get right. No it is not at all necessary to glaze a snack bar (but zero regrets). Yes it is as dreamy as can be…

No-Bake Gingerbread Bars

The glaze is made with 3 ingredients: coconut butter, maple syrup, and non-dairy milk. I have tried making low-fat glazes before but they always just soak in or melt off much to fast and end up everywhere except on top of the food. To avoid using coconut oil, I turned to it’s thicker, less-processed cousin: coconut butter. And what I’ve learned is that it is one tricky beast!

Too cold–it’s clumpy. Too hot–it’s clumpy. Stir it counter-clockwise instead of clockwise–it’s clumpy. Okay maybe not that last one, but it is very temperamental. Like the Goldilocks of food. But with some guidance from Arman (who I’m pretty sure is also the coconut butter whisperer) I finally managed to get a perfect pours-off-the-spoon-but-not-the-food glaze. And then, of course, tested it 2 more times just to make sure I had it figured out before sharing.

Once you get it right it has a marvelous texture for drizzling, I find myself wanting to put it on everything. And if you follow this glaze recipe then refrigerate it overnight, it turns into a wonderfully spreadable frosting.

If you want a lower-fat alternative for drizzling on top of these bars (and everything else), might I suggest this -> Silky Sweet Date Caramel Sauce

No-Bake Gingerbread Bars

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Gingerbread Bars

★★★★★ 5 from 1 reviews
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 4 bars 1x
Print Recipe
Pin Recipe

Description

Sweet, spiced, and so easy, these No-Bake Gingerbread Bars are a perfect healthy on-the-go snack. Dreamy coconut butter glaze optional, but extra delicious!


Ingredients

Scale
  • 1 cup pitted Medjool dates
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 2 tbsp molasses

Glaze

  • 1/4 cup coconut butter
  • 1–2 tbsp maple syrup
  • 2–4 tbsp nondairy milk

Instructions

  1. Combine all the ingredients for the bars in a food processor. Process until it forms a sticky ball of dough.
  2. Press into a rectangle.
  3. Refrigerate for at least 1 hour.
  4. To make the glaze, microwave/warm the coconut butter slightly until it is soft and melty. Add the maple syrup and 1 tablespoon of nondairy milk. Stir vigorously. Keep adding nondairy milk 1 tablespoon at a time until you reach a drizzle-able consistency.
  5. Cut the rectangle into 4 bars. Top with glaze. Enjoy.
  6. The bars will keep in the fridge for up to 5 days, but it is best to glaze them just before eating.

Did you make this recipe?

Tag @feastingonfruit on Instagram

Click Below To Pin

No-Bake Gingerbread Bars with Coconut Butter Glaze

Pin
Share
Tweet
Email

In: vegan, brownies & bars, gluten-free, easy, fruit-sweetened, no-bake, snacks, sweet · Tagged: christmas, cinnamon, coconut, frosting, ginger, glaze, holiday, medjool dates, no-bake, snack, hclf, larabar

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

Blueberry White Chocolate Muffins
Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze
Vegan Frosted Animal Crackers

Comments

  1. Leah M | love me, feed me says

    November 14, 2016 at 4:20 pm

    That sweet coconut butter glaze thoooo! I’ve fallen into the gingerbread hole and I’m not sure I even want to try to get out, sweet spicy goodness! Craving these so hard! Especially swirled into nana ice cream obviously <3

    Reply
    • Natalie says

      November 15, 2016 at 12:11 am

      Nope, don’t fight it! Just eat all the molasses and spice-filled things from now till Christmas, that’s my plan 🙂

      Reply
  2. Awdur says

    November 14, 2016 at 6:56 pm

    Yes.

    Reply
    • Natalie says

      November 15, 2016 at 12:10 am

      🙂

      Reply
  3. Demeter | Beaming Baker says

    November 14, 2016 at 10:42 pm

    Okay, #gingerbreadmonday have to be a thing now. Gosh darn it, I just sent out a tweet for this post, and I TOTALLY neglected to include this amazing new hashtag. What was I thinking?? Madness, I say. You know what’s so funny? I got self-conscious about releasing pecans recipes three Mondays in a row, so I moved them to avoid well, #pecanmondays. Haha. But now you’ve shown me the error of my ways… gingerbread-style. 🙂 These no bake bars are making my no-bake lovin heart just swoon. Can you bring some of these over so our no bake treats can hang out together and become besties like us? 🙂 LOVE that glaze and so happy that you figured it out! Props to Arman for the tip! Muah! xoxo

    Reply
    • Natalie says

      November 15, 2016 at 12:10 am

      Hehe we could just create #_______mondays all month long and no one will understand but us but that’s cool because it makes me feel better inside about holiday flavor repetition lol. Because I just can’t stop on the gingerbread ideas. And honestly I don’t think you can over pecan either, they are one versatile nut. I’ve actually been brainstorming on some recipes using them too, it’s a holiday flavor I often neglect? Oh yes my gingerbread bars certainly need to get in with your no-bake posse, I don’t have nearly as many (or as cool) no bake treats as you. Yes coconut butter and I are on much better terms after this experiment woohoo! Thanks lovely <3 xoxo

      Reply
  4. Aimee | Wallflower Kitchen says

    November 14, 2016 at 11:10 pm

    More gingerbread goodness? Yes please. My favourite christmassy flavour!

    Reply
    • Natalie says

      November 15, 2016 at 12:05 am

      Mine too!! This is not the end lol 😀

      Reply
  5. Kaila @ Healthy Helper Blog says

    November 15, 2016 at 2:32 am

    You know my OBSESSION with the seasonal larabar flavors…so this is incredible!! Can I bribe you with dates to make a snickerdoodle version!?

    Reply
    • Natalie says

      November 15, 2016 at 3:29 pm

      It’s seeing them on your IG feed that makes me want them so bad!! That’s why I made them, because I can never find them around me. Mmm snickerdoodle…:)

      Reply
  6. Julia says

    November 15, 2016 at 4:15 pm

    Yum! Would maple syrup work in place of molasses?

    Reply
    • Natalie says

      November 15, 2016 at 4:16 pm

      Absolutely! Or you can just leave it out, they are sweet enough with just the dates I just add the molasses to give it that classic gingerbread flavor.

      Reply
  7. estee says

    November 15, 2016 at 6:03 pm

    Those look fabulous Natalie, and I’m craving gingerbread. Do I NEED to use the store bought coconut butter for the smoothness or can I make my own in this instance? I know in some recipes you really need to use the store bought ones. I will make them soon!!

    Reply
    • Natalie says

      November 15, 2016 at 8:06 pm

      I am far from a coconut butter expert, but I do believe homemade will be just fine! It may require a little less/more nondairy milk to get the same consistency is all. Mmm I’m craving gingerbread too!

      Reply
  8. Ashley says

    November 15, 2016 at 7:59 pm

    Christmas is on it’s way with these gorgeous little guys! I can only imagine how delicious they are! Another one for the ‘to bake’ list Natalie you are so creative!!

    Reply
    • Natalie says

      November 15, 2016 at 8:07 pm

      Yeah I’m getting a little ahead of myself on these holiday repines, but I just can’t help it! Thanks Ashely 🙂

      Reply
  9. Leanne says

    November 16, 2016 at 9:46 pm

    Would it be possible to replace the oats with something grain free?

    Reply
    • Natalie says

      November 16, 2016 at 9:54 pm

      Absolutely! Almonds, cashews, almond meal, coconut flour–any of those would work. I’ve even made them before with protein powder as the only dry ingredient 🙂

      Reply
  10. The Vegan 8 says

    November 18, 2016 at 12:34 am

    Oh yes, you have been on a gingerbread kick and we are all happy about it! I LOVE ginger and just sipped down a big mug of ginger matcha green tea and now the only thing that would have made it better would be one of these gingerbread bars! You know I love coconut butter, so I am ALL OVER this glaze. This is exactly how I make my icing for my cinnamon roll oatmeal and I love using coconut butter in my frostings and caramel too, it is such an amazing versatile ingredient and I love that it is a whole food! It is so buttery and delicious and I imagine that these bars with the icing would just be magical. I love that closeup drizzle shot…I just want to stick my mouth right underneath it, LOL! What a wonderful recipe Natalie, as always!

    Reply
    • Natalie says

      November 18, 2016 at 2:03 am

      I tried working with coconut butter once forever ago and it was a disaster, haven’t thought about the stuff since. But since it really is the perfect healthy glaze/frosting base, I had to give it another shot. Yes I love that it’s a whole food too! You do so many wonderful things with it both as toppings and actually in recipes. I am having to resist not frosting everything right now lol. I haven’t tried baking with it yet but I want to. And try making my own because woo it’s pricey! Tapioca starch, now coconut butter–I always come around to realize you are right these ingredients are awesome eventually 🙂

      Reply
  11. Bethany @ Athletic Avocado says

    November 20, 2016 at 2:53 pm

    Oh yeses please! Call me the gingerbread man because I’m all about the seasonal flavor! Love that these bars are nut free and need no baking! SCORE 🙂

    Reply
    • Natalie says

      November 20, 2016 at 3:29 pm

      Woohoo to no bake holiday snacking!! I’m with ya Gingerbread Woman?

      Reply
  12. Janet says

    December 7, 2017 at 2:08 am

    This is really Awesome!! I LOVE IT!!

    ★★★★★

    Reply
    • Natalie says

      December 7, 2017 at 12:19 pm

      I had almost forgotten about these, but yes yes so yummy! A little gingerbread minus the baking–I hope you enjoy Janet 🙂

      Reply
  13. mike says

    March 13, 2018 at 8:36 pm

    where is the recipe?

    oh, there it is.

    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 >

Oil-Free Chocolate Coconut Granola

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

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

instagram

Follow @feastingonfruit

DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made this many many times to get it just right, and alas it is PERFECT. Date-sweetened, high protein, and soooooo creamy🍦 Add whatever mix-ins you love (chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, etc.)

If you don’t have a Ninja Creami, I’ll pop the link to my blender chocolate soft serve recipe in my stories✌️

INGREDIENTS
1 cup (240g) cashew milk (or almond milk)
1/2 cup (120g) canned coconut milk
2 scoops (40g) chocolate protein powder (I use @sproutliving)
2-3 (65g) pitted medjool dates
2 tbsp (12g) cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
Optional: 1 tbsp (16g) chocolate @sunbutter, peanut butter, or tahini

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk (preferably coconut) and re-spin once or twice as needed. Add mix-ins of choice, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream
SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? Bake these vegan strawberry shortcake MUFFINS instead🍓🍓 Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

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

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue