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Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
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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
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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, easy, paleo, snacks, sweet · September 15, 2015

Chocolate Peanut Butter Covered Strawberries

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Chocolate Peanut Butter Covered Strawberries - FeastingonFruit.com

Yes, yes I know I need to stop posting berry recipes and start posting pumpkin recipes soon. But I posted this full-of-fall apple cake recipe in the summer, so doesn’t that buy me at least a few summery recipes in the fall? Or does that just make me seasonally confused?

Chocolate Peanut Butter Covered Strawberries - FeastingonFruit.comChocolate Peanut Butter Covered Strawberries - FeastingonFruit.comChocolate Peanut Butter Covered Strawberries - FeastingonFruit.com

Soon my passion for pumpkin will hit. For now we strawberry dip. I took the ever-so-elegant chocolate covered strawberry and combined it with the craveable-in-a-candy-cup combo of chocolate and peanut butter. Or watch the video and hear an even better description…

Chocolate Peanut Butter Covered Strawberries - FeastingonFruit.comChocolate Peanut Butter Covered Strawberries - FeastingonFruit.com

There are a plethora of powdered peanut butter (or ppb) products to choose from these days. The classic PB2. The coconut sugar sweetened Just Great Stuff stuff, which I love. And the Crazy Richards Pure PB, which I love for baking because it is unsweetened, so you can use the sweetener of your choosing. I used the Crazy Richards Pure PB in this recipe, and sweetened with maple syrup. If you use the PB2 or a sweetened once, then just leave out the sweetener and add more non-dairy milk.

Chocolate Peanut Butter Covered Strawberries - FeastingonFruit.com

And if you are unfortunate enough to have some of the chocolate PB dip leftover, it happens to taste pretty amazing dolloped and frozen into little fudgey bites. But don’t freeze too long or they will be not-so-fudgey rocks. Or swirl it into nicecream. Dollop it on top of oatmeal. Dip into it with a banana. It’s chocolate and peanut butter for goodness sake, just eat it!

Chocolate Peanut Butter Covered Strawberries - FeastingonFruit.com

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Peanut Butter Chocolate Covered Strawberries

★★★★★ 5 from 1 reviews
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 -15 1x
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Ingredients

Scale
  • 1/2 cup powdered peanut butter
  • 2 tbsps cacao powder or cocoa powder
  • 2 tbsps maple syrup (or any liquid sweetener)
  • 1/4 cup + 2 tbsps non-dairy milk
  • 12–15 strawberries

Instructions

  1. Whisk together everything except the strawberries until it is smooth and clump free. Start with 1/4 cup of the non-dairy milk and add the additional 2 tablespoons as needed to make for a smooth but thick consistency.
  2. Dip the strawberries in the chocolate peanut butter mixture.
  3. Lay out on a flat plate or pan.
  4. Refrigerate for at least 4 hours until the chocolate is no longer sticky to the touch.
  5. Enjoy! Keep them in the fridge and eat within two days.

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Chocolate Peanut Butter Covered Strawberries - FeastingonFruit.com

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In: vegan, gluten-free, easy, paleo, snacks, sweet · Tagged: berry, dessert, no-bake, peanut butter, strawberry

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Comments

  1. Rebecca @ Strength and Sunshine says

    September 15, 2015 at 4:50 pm

    “Soon my passion for pumpkin will hit. For now we strawberry dip.” Food rhyming is going to catch on….with both of us, it’s gana happen 😉
    Are those little white chia chokes I see on those red blossoms of love? Chocolate covered strawbs are total Valentine’s day for me, but adding chia to them….and whomever you give them too….not so love-filled…more like kill-filled 😉 BAHAHAHAHAHAHAHAHA!
    Anyway…..delish amazing!!! I want a bowl filled with these now!!! xoxoxo

    Reply
    • [email protected] says

      September 15, 2015 at 5:10 pm

      Food rhymes and orbs, that’s what we’re all about 😉 And perhaps it will catch on or perhaps it will just be our signature quirky style! Your chia chokes sentence is pure poetry too, even if it doesn’t rhyme <3 Free verse. And now you know my evil Valentines plot. I thought posting it in September would throw you off my case, but you discovered my plan anyways!!! AHHHH!!!! Lol We're crazy 😀 haha And I love it! xoxoxo

      Reply
  2. Sina @ Vegan Heaven says

    September 15, 2015 at 5:57 pm

    Oh these look so amazing, Natalie!! 🙂 And you used peanut butter!! YUM! . I just watched your video and absolutely love it! 🙂

    Reply
    • [email protected] says

      September 15, 2015 at 8:34 pm

      Thanks Sina! Peanut butter just makes all things better. Life in general needs PB 🙂 haha

      Reply
  3. Leah M @ love me, feed me says

    September 15, 2015 at 8:17 pm

    I just want to cover everything in this chocolate pb dip! I’m thinking apples would be really delish. Maybe with a sprinkle of cacao nibs on top!

    Reply
    • [email protected] says

      September 15, 2015 at 8:45 pm

      Mmmmm yes! I like your idea, very snack-perfect! Like those little apple slices with the center cut out that people call apple donuts…that would be perfect <3 Spoons covered in this stuff are pretty epic too 😉

      Reply
  4. Mel @ The Refreshanista says

    September 15, 2015 at 10:29 pm

    Ohhhh yummy! These look like a super-delicious treat! I haven’t tried powdered PB yet but now I think I have to get myself a jar 😉

    Reply
    • [email protected] says

      September 16, 2015 at 12:32 am

      Thanks Mel! The powdered pb is nowhere near as good for eating or dipping, but for baking it’s great! Plus now it’s super easy to find too, just about every grocery store has it 🙂

      Reply
  5. The Vegan 8 says

    September 17, 2015 at 12:04 am

    Natalie, I loved your video! These look so gorgeous and delicious! I love your healthy peanut butter chocolate dip. I really need to get my hands on some of that peanut butter powder, love that it’s not sweetened! Very pretty recipe and would be so great at a party!

    Reply
    • [email protected] says

      September 17, 2015 at 12:47 am

      Ooh yeah, like at a Valentine’s Day party would be perfect! The PB powder is great for actual baked things like cookies to use as part of the dry ingredients and make it extra peanutty…and for no bake things like this 🙂 I’m not the biggest fan of PB2, so I’m glad there are other alternatives out there now. I was buying real peanut butter yesterday, staring at all the options, not really having a go-to brand.. So I ended up going with the Santa Cruz stuff because I remembered reading that recommendation in your PB ice cream, so thanks for that! Love the simple ingredients 🙂

      Reply
  6. Mandy says

    September 17, 2015 at 4:39 am

    Just finished watching the video..,I wanted to reach into the screen and steal a spoonful or two of that chocolate PB dip! ? I had to laugh a little when you said you didn’t get pics of the berries at the end…I can see why. I would have devoured them so fast before any pics could be taken! The texture looks heavenly. I need to get my hands on some of that crazy Richards powder PB…haven’t seen it before. I know Willow will LOVE this! ❤️

    Reply
    • [email protected] says

      September 17, 2015 at 1:43 pm

      Oh I know, waiting till after photography is done to devour is so hard sometimes! And in this case it got kinda cloudy so I had to wait even longer, and well eventually I decided getting video footage was less important than the crucial job of taste testing 😉 The Crazy Richards has been showing up everywhere lately around here, it’s like it’s stalking me! Every store I go to, there it is. Even non-health food stores, so I hope you can find it!

      Reply
  7. Beverley @ sweaty&fit says

    September 18, 2015 at 3:28 pm

    Yum yum! This would be a perfect platter to bring to parties. And by that i mean it would be a perfect platter to bring on the WAY to the party, so i could eat them all before i arrive. hehe

    Reply
    • natal[email protected] says

      September 18, 2015 at 4:48 pm

      Hahahaha I love the way you think!!! 🙂

      Reply
  8. Audrey @ Unconventional Baker says

    September 18, 2015 at 11:28 pm

    Your last paragraph made me think of “If I had a little hammer… ” <<< sub pb chocolate sauce for hammer. I'd use it in the morning. I'd use it in the evening. All over my fruit! Ok, I'll spare you the rest of the cheesy lyrics 😀 Or I can keep going.. Nah. I'll stop. This looks delicious! And I love that you managed to make an oil-free chocolate sauce. That's super impressive! And Justin's is my favorite pb powder ever <3

    Reply
    • [email protected] says

      September 19, 2015 at 12:32 am

      Bahahahaha!!!! I haven’t thought of that song in so long 😀 lol You didn’t need to write out the rest, my head took care of that! Thanks Audrey, I don’t have any clue how to make non-pb chocolate covered strawberries oil-free, but the peanut powder really makes it work 🙂 And wait Justin’s makes PB powder!?!

      Reply
      • Audrey @ Unconventional Baker says

        September 19, 2015 at 12:39 am

        Oh, boy. I meant to type Just Great Stuff… haha. Have no idea how Justin’s snuck in there… !

        Reply
        • [email protected] says

          September 19, 2015 at 12:42 am

          Oh yes that’s my fave too <3

          Reply
  9. Bianca @ ElephantasticVegan says

    September 19, 2015 at 5:16 pm

    The mini whisk is so cute! I love the recipe – it’s so easy to make. And another great use for peanut butter powder 🙂 Yeay!

    Reply
    • [email protected] says

      September 20, 2015 at 2:18 am

      Thanks Bianca 🙂 I love that little whisk, it’s actually one of my most used kitchen utensils! Great for making just a single serving of salad dressing on a whim too!

      Reply
  10. Harriet Emily says

    September 21, 2015 at 9:17 pm

    Mmmmm yum, these are stunning Natalie! Chocolate and berries are the best combination! Nothing beats chocolate covered strawberries! The peanut addition makes them even more amazing! Love it Natalie <3

    ★★★★★

    Reply
    • [email protected] says

      September 22, 2015 at 1:19 am

      Thank you Harriet! If there is chocolate involved, peanut butter can only make things better right? 😉

      Reply
  11. [email protected] vegan does it says

    September 22, 2015 at 5:40 pm

    Peanut butter just makes everything better, doesn’t it? These look great! And I love all the ideas for the leftover dip. I’m thinking I need the dip just for my morning oats ?

    Reply
    • [email protected] says

      September 22, 2015 at 7:24 pm

      Ooh yes!! A big dollop on top of oats would be amazing <3 I want to try that too now, thanks Melissa!

      Reply

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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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