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vegan, gluten-free, cakes & breads, easy, sweet · August 18, 2015

Sweet-Topped Banana Bread (GF + Oil-free)

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Oat flour banana bread with just a few simple ingredients and an extra-sweet cinnamon date topping! Oil-free and coconut sugar sweetened.

Sweet-Topped Oat Flour Banana Bread | Vegan, Gluten-Free, Oil-Free

It’s about time there was a banana bread recipe around here!

Sweet-Topped Oat Flour Banana Bread | Vegan, Gluten-Free, Oil-Free

There is no lack of bananas on FF. They have served many uses…

– The base of a snack bowl
– The sliced-not-split filling of a pie
– The chewiness of a snack bar
– The center of a cookie or cupcake
– Hidden in a muffin
– The crazy fruitiness in fudge
– Surrounded by peanut butter chewiness
– The “milk” in a latte
– And of course nicecream galore!

(What would we do without bananas??)

But they’ve never been in the spotlight. A recipe all to their own. With their name in the title. Overshadowed by nothing but the word “Bread”. So that’s happening right now…

Sweet-Topped Oat Flour Banana Bread | Vegan, Gluten-Free, Oil-FreeSweet-Topped Oat Flour Banana Bread | Vegan, Gluten-Free, Oil-Free

Sweet-Topped Oat Flour Banana Bread

Of course I couldn’t make just plain banana bread. I had to add a special sweet topping. A dollop of date paste. A spoon-handle swirl. A sprinkling of oats. And banana slices laid out connect-the-dot style.

Yes, yes it’s gluten-free, oil-free, vegan, high carb low fat, etc. But rather than focus on all it’s free of, let’s focus on all it’s full of: soft crumbly texture, potassium packed fruity-ness, lots of blender-blitzed oat flour, and my add-to-everything spice: cinnamon.

Sweet-Topped Oat Flour Banana Bread | Vegan, Gluten-Free, Oil-FreeSweet-Topped Oat Flour Banana Bread | Vegan, Gluten-Free, Oil-Free

And if you’ve never tried it before, I highly recommend making a banana bread nicecream sundae for breakfast. Warm slice of banana bread, cold creamy banana ice cream, maple syrup, fruit, a sprinkling of nuts–it’s heaven <3

Sweet-Topped Oat Flour Banana Bread | Vegan, Gluten-Free, Oil-FreeSweet-Topped Oat Flour Banana Bread | Vegan, Gluten-Free, Oil-Free

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Sweet-Topped Banana Bread

★★★★★ 4.9 from 7 reviews
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 9 1x
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Ingredients

Scale
  • 2 cups oat flour
  • 3 very ripe bananas
  • 1/2 cup coconut sugar
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup non-dairy milk
  • Topping
  • 6 medjool dates
  • 1/2 cup water
  • 1 sliced banana
  • Sprinkling of oats and cinnamon

Instructions

  1. Preheat the oven to 325F.
  2. Mash the bananas with a fork.
  3. In a large bowl, mix together the oat flour, banana mash, coconut sugar, baking powder, cinnamon, and non-dairy milk. It’s okay if it’s a little lumpy.
  4. Pour into a 9×5 inch loaf pan lined with parchment paper.
  5. Topping: Blend the dates and water together.
  6. Dollop the date paste on top of the banana batter. Swirl.
  7. Lay on the sliced bananas. Sprinkle on the oats and cinnamon.
  8. Bake for 50 mins at 325F. The center should bounce back when it’s done.
  9. Cool. Then remove from the pan, slice, and devour!

Did you make this recipe?

Tag @feastingonfruit on Instagram

Sweet-Topped Oat Flour Banana Bread | Vegan, Gluten-Free, Oil-Free

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In: vegan, gluten-free, cakes & breads, easy, sweet · Tagged: baked, banana, bread, cinnamon, dates

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Comments

  1. Rebecca @ Strength and Sunshine says

    August 18, 2015 at 3:08 pm

    Aw, giving the banana more glory than it needs 😉 That’s okay, banana bread is the bomb! The good old days when my mom would make banana bread from the Pilsbury box mix….my load! That was so good! The gooey top was the best and when I would bring it for snack at school, my one friend would always make me pack an extra piece for her! SO good! I love banana bread and have only made it like 2 or 3 times since my diet changed years ago 😛 Sadness. Also weird, I was just (like .5 seconds ago, reading an article on banana bread….) The banana Gods are mocking me.
    B.A.N.A.N.A.S. <— thank you Gwen Stafani for helping me learn how to spell Banana, as I sing that in my head every time. So many As and Ns!

    Reply
    • [email protected] says

      August 18, 2015 at 3:22 pm

      Nope just the right amount of glory 😉 The banana gods are just trying to show you all the gooey-topped goodness you are missing out on. This one has an extra gooey top, you would love it <3 My mom didn't make banana bread much, we were a zucchini bread family, but it's still a classic! And you were such a nice friend...I never shared my zuc bread!

      I totally remember that song!!!! I haven't though about it in forever! Did you ever learn the Apples and Bananas song where you sing it weirdly with each different vowel? "I like to eat, eat, eat, Opples and Bononos" Weird song...but I still remember my vowels I guess 😀 haha

      Reply
      • Rebecca @ Strength and Sunshine says

        August 18, 2015 at 3:24 pm

        OMG!!! YES!!!!! When I was an assistant in this YMCA kiddie gymnastics class, the instructor would always play that for the kids as they went around the circuits! I would go crazy and it would get stuck in my head!….now it’s stuck in my head….thanks a lot Natalie! Hahahahahaha xoxoxo

        Reply
        • [email protected] says

          August 18, 2015 at 3:34 pm

          Hahahahaha! But at least that song includes one of your favorite fruits too 😉 xoxoxo

          Reply
  2. Linda @ Veganosity says

    August 18, 2015 at 4:21 pm

    What a clever use of dates. Sounds delicious!

    Reply
    • [email protected] says

      August 18, 2015 at 6:08 pm

      Thanks Linda! Just a little extra special something 🙂

      Reply
  3. The Vegan 8 says

    August 18, 2015 at 5:59 pm

    I think bananas are your middle name, haha! This is a beautiful loaf Natalie!! I love baking with oat flour!

    Reply
    • [email protected] says

      August 18, 2015 at 6:07 pm

      Lol 😀 Yup, Natalie Banana Thomas, how did you know? My parents were very creative 😉 haha

      Reply
  4. [email protected] says

    August 19, 2015 at 6:15 pm

    There are so many good things going on in this recipe! I love the oats and bananas combo! And the date topping mixture is so creative!

    Reply
    • [email protected] says

      August 19, 2015 at 9:45 pm

      I know right, so many favorite foods! Thanks Heather 🙂

      Reply
  5. Sarah | Well and Full says

    August 19, 2015 at 7:23 pm

    This looks amazing!! I love to have banana bread in the morning with my coffee, it’s such a cozy way to start the day 🙂

    Reply
    • [email protected] says

      August 19, 2015 at 9:46 pm

      Oooh that sounds perfect! Especially when it’s a little chilly outside…like not now 😀 haha But in a few months, yes!

      Reply
  6. Kat from curlsnchard.com says

    August 19, 2015 at 9:34 pm

    I adore bananas – we ran out of them today and I was devastated. A day without a banana…I don’t know anymore what that is 😀 Good thing I have some frozen banana left…I love your banana bread and also your focus on what is actually IN it and not what it’s free from. Sometimes, when I read recipes that have like 10 “free from this” stated, I wonder, what IS actually in there? 😉

    Reply
    • [email protected] says

      August 19, 2015 at 9:50 pm

      Hahahaha! I worry about that with my Everything-Free recipes too! There is actually some edible things in there 😀 Wouldn’t it be cool if we started labeling every recipe by what it is full of instead? I think that might be a hard motion to initiate though. But yes, I totally agree, bananas are a daily must! Gotta bring in those frozen back up nanas some days, but they’re just not as easy to snack on. Bread form…totally snackable 🙂

      Reply
  7. Jess | Urban Alchemy says

    August 19, 2015 at 10:14 pm

    I’ve been looking for a healthy banana bread recipe!! Thank you SO much for this:)!

    Reply
    • [email protected] says

      August 19, 2015 at 10:41 pm

      Perfect timing then! I’m so happy you like the recipe Jess, enjoy 🙂

      Reply
  8. Fiona says

    August 20, 2015 at 12:52 am

    This banana bread is too good! I was supposed to have sweet potato fries for dinner but I ended up eating half of the loaf of bread. Btw my non-vegan parents love the banana bread too. Next time I have to try it with the date sauce (my mom hates the taste of dates so I decided not to use it) 🙂

    ★★★★

    Reply
    • [email protected] says

      August 20, 2015 at 1:07 am

      That is so wonderful to hear Fiona, your comment totally made my day <3 Getting the thumbs up from non-vegan parents is about the highest praise there is! I'm so glad you guys liked it. My mom's picky too, so I often have to adjust recipes just to get her to try them, but definitely try it with the dates next time it's so tasty! And nothing wrong with banana bread for dinner 😉

      Reply
  9. Melissa @ vegan does it says

    August 20, 2015 at 4:27 pm

    Banana bread is my favorite quick bread of all and you took it to the next level with the date sauce. YUM! I will be making this for sure 🙂

    Reply
    • [email protected] says

      August 20, 2015 at 4:36 pm

      Banana bread is the best! I’ll trade you this one for that delicious one you posted a while back with the strawberry sauce 😉

      Reply
  10. Audrey @ Unconventional Baker says

    August 21, 2015 at 4:18 am

    Bananas most definitely deserve their spot in the lime light — I don’t know how we’d survive without them 😉 I don’t think a day goes by when I don’t use them in something… And banana bread is definitely one of my favorite baked goods to make, but unfortunately… ready for it?… my husband runs away even at the smell of banana bread batter. I’m married to a banana hater of the worst kind >.< which makes it very difficult to enjoy a slice…

    Those banana slices on top of your bread look so good though… And I love the date paste topping. This sounds amazing!

    Reply
    • [email protected] says

      August 21, 2015 at 4:36 am

      Oh no!!! You need to build yourself a little hut outside in the backyard for any and all banana baking needs! I can’t imagine going without banana bread…to me it’s one of the best smells all caramel-y and sweet while it’s baking <3 I take it he's not a nice cream fan either...so many good things are based on bananas! The date paste topping is my favorite part, that concept is probably going to make another appearance in the future 😉

      Reply
  11. Keya says

    June 16, 2016 at 11:30 pm

    I just tried this and it came out gummy. :c tried baking it for longer but the edges started burning so I took it out and hoped that after it cooled it would be good to go. Smells wonderful, very gooey in the middle. :c anybody know what went wrong?

    Reply
    • Natalie says

      June 16, 2016 at 11:38 pm

      That’s so strange, I’ve never had that issue with this recipe. Here are a few things you can try next time:
      1) Less banana. Since bananas vary in size, my 3 bananas might be much less volume than your 3. So next time try only 2 if they are very large. And if the batter is too dry make up for it with a little extra milk. The banana keeps it moist, but too much banana can make it gummy.
      2) Bake it in a cake pan rather than a loaf. A larger pan will make for a thinner bread that will cook through much easier.
      3) Bake it for longer at a lower temp. Maybe try 300F for an hour or until the center no longer feels mushy when pressed. The lower temp will keep the outside from becoming over done.

      I hope that helps!

      Reply
    • Ellie says

      June 19, 2017 at 8:39 am

      I just made this today and mine was super gummy in the middle too 🙁 Still tasted delicious but mine was more of a pudding than a bread, hahaha

      Reply
      • Natalie says

        June 19, 2017 at 11:06 am

        Hi Ellie! So sorry to hear the texture didn’t come out well, usually that is caused by over mixing, did you mix by hand of in a blender/food processor? Also if your bananas were super ripe or the batter was just too moist those are other potential causes. Let me know if any of those sound like they could be it, otherwise I am happy to help the and troubleshoot further😊

        Reply
  12. Carolina says

    December 19, 2016 at 8:58 pm

    Do you think i can skip the sugar? Will it change the strukture? Bananas usually give the sweetness i like

    Reply
    • Natalie says

      December 19, 2016 at 9:58 pm

      Hi Carolina! I can’t say for certain since I haven’t tried it without the sugar, but I do believe it will be just fine 🙂

      Reply
  13. Marie says

    February 4, 2017 at 1:18 pm

    If I don’t want to use coconut sugar? Should I add more flour?

    Reply
    • Natalie says

      February 4, 2017 at 4:51 pm

      You may need a little extra oat flour (about 1/4 cup or so), but actually leaving out the sugar won’t affect the wet-dry ingredient balance very much at all. Should be just fine!

      Reply
  14. Chaya Trappler says

    March 30, 2017 at 4:34 am

    It tasted like baking powder! Are you sure 1.5 TBSP is the right amount? I thought it seemed like a lot but wanted to follow the recipe exactly.

    Reply
    • Natalie says

      March 30, 2017 at 11:41 am

      It should be 1 tbsp. Just fixed it, I am so very sorry for the confusion!

      Reply
  15. Tracy Guenther says

    September 7, 2017 at 7:45 pm

    This bread is so delicious !

    Reply
    • Natalie says

      September 7, 2017 at 9:20 pm

      I am so happy you like it! Thanks for the feedback and enjoy the rest of the loaf Tracy 🙂

      Reply
  16. juanita says

    October 15, 2017 at 6:18 pm

    HI, Can I use water instead of plant based milk?

    Reply
    • Natalie says

      October 15, 2017 at 10:58 pm

      Yes that will be fine 🙂

      Reply
  17. sudevi says

    November 20, 2017 at 11:48 pm

    Oh LORD YES! IT was AMAZING! I loved this Banana Bread so much! Thank you, Thank you, Thank you!

    ★★★★★

    Reply
    • Natalie says

      November 21, 2017 at 9:50 am

      YAYYY!! I am so happy to hear it 🙂 Enjoy the rest, and I hope there are many more delicious batches to come!

      Reply
  18. Bell says

    June 5, 2018 at 1:35 pm

    Hi, can I substitute coconut sugar with dates? And how much dates do I need? Thank you🌸

    ★★★★★

    Reply
    • Natalie says

      June 5, 2018 at 5:04 pm

      This recipe isn’t designed for dates and the extra moisture will make it too moist/mushy. Maybe try this banana bread recipe instead that’s sweetened with just banana: https://www.feastingonfruit.com/chocolate-chip-banana-bread/

      Reply
  19. Senia says

    July 5, 2018 at 1:51 pm

    Natalie! I’m so happy I found you through YouTube. I love all your recipes, they’re the best! Please never stop what you’re doing.
    This is my favorite banana bread recipe. Best banana bread ever. I make it all the time. Sending lots of love😊💕💕

    ★★★★★

    Reply
    • Natalie says

      July 6, 2018 at 6:25 pm

      YAY!! I am so happy you love this one🤗 Thank you for the kind words and all the support❤️

      Reply
  20. Samantha says

    February 7, 2019 at 1:03 am

    Do you think this recipe (including cooking time) would work using a 9in round pan? Im trying to make a neapolitan cake and wanted to use this for the banana layer 😊 thanks!

    ★★★★★

    Reply
    • Natalie says

      February 7, 2019 at 10:56 am

      Yes I do! Although the bake time will be less, probably around 35-40 minutes. Hope your cake turns out amazing, it sounds delicious😋

      Reply
  21. Lucia says

    March 1, 2019 at 2:22 pm

    can I use honey instead of the coconut sugar? If so, what amount do you recommend?

    Reply
    • Natalie says

      March 2, 2019 at 10:59 am

      Honey would add a lot more moisture and change the texture of the bread, so I don’t recommend swapping it here. You could use a different granulated sweetener though–same amount!

      Reply
  22. Julia says

    March 12, 2019 at 2:04 pm

    Would substituting Date Sugar work in place of Coconut sugar, or would that be too much moisture as well?

    Reply
    • Natalie says

      March 12, 2019 at 3:55 pm

      That should be fine! Those two are usually interchangeable 🙂

      Reply
      • Julia says

        March 12, 2019 at 4:24 pm

        Thank you, I will try it soon then

        Reply
      • Julia says

        March 12, 2019 at 9:49 pm

        It turned out beautiful and tasted amazing definitely a keeper

        Reply
        • Natalie says

          March 13, 2019 at 2:19 pm

          YES!! I am so happy you enjoyed it, Julia🤗

          Reply
  23. Bell says

    July 29, 2019 at 6:35 pm

    Could I use cassava flour with the same amount to substitute the oat flour? Thank you!

    Reply
    • Natalie says

      July 29, 2019 at 10:38 pm

      Hmm haven’t tried it, but I think it could work! Love cassava flour actually, now I’m curious to try it 😀

      Reply
  24. Renae says

    September 21, 2019 at 9:03 pm

    Even though mine didn’t come out perfect, this is still a 5 star recipe. I underestimated the need for sugar in this recipe. I thought the ripeness of the bananas would sweeten it up; not quite. Without the sugar, the baking soda taste is overpowering. Lol but the bread was so soft and moist. I will most definitely be making this recipe again, with the advised amount of sugar.

    ★★★★★

    Reply
    • Natalie says

      September 22, 2019 at 7:42 am

      Thank you for the lovely feedback despite a not QUITE perfect first batch, Renae! You could try decreasing the baking soda but it might be less fluffy, in general I prefer my banana bread with at least a little it of added sweetness🙌 I hope the next time around it even better😋😋

      Reply
  25. RJ says

    November 21, 2019 at 7:12 pm

    Hi! I love your recipes, and you’re always my go to for WFPB baked goods. I have a question about this recipe though, is there any way you know the exact weight or volume of mashed banana needed? I’m worried bananas may be too big and I’m making this recipe for someone else so I care if it gets messed up lol. Also will walnuts work well in the bread?

    Reply
    • Natalie says

      November 22, 2019 at 10:13 am

      Hmm this is an older recipe so I didn’t do weight measurements when I made it, so I don’t know the exact weight. If you have really large bananas though, maybe just use two instead of three 🙂 And yes walnuts would be amazing in here!

      Reply
  26. RJ says

    November 22, 2019 at 3:17 pm

    Thank you for getting back to me! And okay I’ll try it and see how it goes. I’m toasting the walnuts now!

    Reply
    • Natalie says

      November 23, 2019 at 9:55 am

      Let me know how it turns out🤗🤗

      Reply
  27. Tamar Siegel says

    February 18, 2020 at 8:22 pm

    Used plantains in this instead of bananas Bc I had a bunch of super ripe ones and didn’t want to eat them the usual way. Came out soooo good. Thanks !

    ★★★★★

    Reply
    • Natalie says

      February 18, 2020 at 8:24 pm

      Oh that’s such a good idea, I wanna try that now🤗 So happy you liked it!

      Reply
      • Tamar Siegel says

        February 18, 2020 at 9:04 pm

        Ya only thing is that I used a food processor and I had to bake it for like 75 min and it’s still gooey but crispy on outside. But I’m happy Bc that’s how I like it 😉

        Reply
  28. Ratz says

    April 6, 2021 at 9:33 am

    I have been going around this blog saving everything like a crazy person I love love love ur stuff 😍😍😍

    Quick question, how much less sugar do u think I can get away with removing before I ruin it all? Lol

    Reply
    • Natalie says

      April 6, 2021 at 10:04 am

      That makes me so so happy to hear🤗 Can’t wait for you to start trying some! In this recipe I wouldn’t go much below 1/4 cup otherwise it will just taste kind of bland and cardboard-y. Happy baking!

      Reply
  29. Julia says

    June 18, 2021 at 3:11 am

    I LOVE this recipe – I make it every week! I find it’s better for me without any milk. Do you know if it’s freezable?

    Reply
    • Natalie says

      June 18, 2021 at 10:20 am

      I am SO happy you love this one Julia🤗 And yes freezes quite well!

      Reply
  30. Tiffany says

    June 28, 2021 at 5:51 pm

    Love the recipe! Do you think using maple syrup instead of the coconut sugar would work?

    Thanks!

    Reply
    • Natalie says

      June 28, 2021 at 6:19 pm

      Should work yes! You might need to reduce the milk amount to make up for the extra liquid ingredients though, try just 1/4 cup almond milk 🙂

      Reply

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Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

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-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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