• 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, chocolate, gluten-free, fruit-sweetened, oil-free, sweet, creamy · August 7, 2017

Peanut Butter Chocolate Crunch Cluster Ice Cream

Jump to Recipe·Print Recipe

Sweet, salty, scoop-able peanut perfection with TONS of chocolate cereal chunks and only 5 ingredients. No banana, coconut, or ice cream machine required!

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

My freezer did not get a single day off last week. It was ice cream every damn day – sometimes twice. Churned and no-churned. Banana and coconut and some none of the above batches too. For snacks and desserts and dinner once…or maybe more than once.

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

Because why have dessert after dinner when you can just have dessert for dinner?

Riddle me that!

If it’s homemade, healthy-ish, naturally-sweetened and mostly made of mostly healthy stuff I have zero qualms calling ice cream dinner. If it happens to be veggie-green too, then let’s just eat it for any and every meal already.

And I’m not the only one who qualifies ice cream as a healthy meal, my friend Arman agrees. Workout fuel in ice cream form anyone? Tried it, devoured it, went for a ten mile run afterwards HA! I don’t run. But I do highly recommend the date-sweetened version with extra sprinkles.

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

I’ll step down from my ice-cream-is-practically-a-health-food soap box now though so we can discuss all the nutty cluster-crunchy ice cream hodgepodge happening in these beautiful blue bowls. Because I know that is one long honking recipe name up there that you probably read in like 0.7 seconds before scrolling right on by to the photos, so I think it’s best we break it down to fully get the yummy picture.

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

The ice cream. When I set out on this ice cream-making mission I didn’t have a particular flavor in mind, I just knew that I wanted it to be both banana and coconut free. After running through approximately a bazillion ideas in my mind and giving the Ben & Jerry’s website a thorough scroll, I finally landed on peanut butter for a mix of color and texture and utter deliciousness reasons.

This ice cream is date-sweetened, but the dates really do more than just sweeten in this no-churn recipe. They are quite good at giant-rock-of-ice-cream prevention too since dates/date paste doesn’t freeze completely solid. So for creaminess and scoop-ability without an ice cream maker, they are an awesome ice cream addition. And the fact that they take care of the whole natural sugar thing too is pretty sweet.

Natural Delights is my go-to for Medjool dates, my fridge is just about as packed with them as my freezer is with half-eaten ice cream experiments. And the pitted ones make this ice cream blending process extra lightening quick and easy.

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

Without coconut cream, the recipe needed some other form of healthy plant fat to keep the texture rich and luscious. Hello peanut butter, thank you for answering the creamy ingredient call.

An unsweetened and oil-free natural peanut butter is always my top choice, but any kind will work. The less runny/soupy it is, the thicker and creamier your ice cream base will be. And you could certainly use other nut or seed butters as well, although it will throw off the Reese’s-inspired flavor profile of this recipe a bit.

The last ingredient in the ice cream base is non-dairy milk. I used cashew milk, the kind in a carton. Almond will work too, or really any kind of non-dairy milk you like and have on hand. Homemade would be awesome, but even I am too lazy for that 95% of the time.

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

The clusters. My personal favorite part, feel free to skip the rest of the recipe entirely. They are just a simple melted chocolate + cereal situation, but man is it 10 times more magical in your mouth than it sounds in writing. Crunch bars have always been one of my favorite chocolate candies though, so perhaps I am biased.

I used my favorite One Degree Organics brown rice cereal and melted semi-sweet mini chips which made for the perfect sweet snappy cereal clusters for snacking while the ice cream is freezing mixing into the peanut butter ice cream as a crunch-meets-creamy contrast.

To create the clusters, simply mix together the cereal and melted chocolate until evenly coated and then plop onto a pan and chill or freeze. Once they are firm enough to break apart without making your fingers too much of a melty-chocolate mess, you can crumble them into the peanut butter base and stir it all up so there are plenty of clusters in every single scoop.

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

Freeze overnight. Thaw for 10-15 minutes before scooping. Serve it up with extra clusters on top that you didn’t eat all of from the day before. And then I think you can take it from there.

So it’s basically a collaboration between Reese’s, a rice crispy treat, and ice cream. And honestly those three should work together more often because they make crazy-good team!

But before you start melting your chocolate and checking your PB supply levels, I need to tell you one more thing. And if you love ice cream and pretty things, then trust me you are going to want to hear it…

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

These BOWLS. The cute little caribbean blue ice cream bowls you see showing off all that cluster-filled peanut butter perfection are Le Creuset’s summer-snazzy ice cream bowls, and they are probably the cutest thing I’ve ever eaten peanut butter anything out of. Not to mention perfect for all other flavors of ice cream too.

A little roomy around the edges to catch any toppings that may topple down from the scoop peaks. Classy stemmed silhouette that allows for a) a handle that won’t make your hand chilly if you happen to be in transit while eating or b) ice cream an extra 4 inches closer to your face than it would be in a plain bowl. Either way it’s a win. And hey, I won’t even tell if you eat non-ice cream things out of them as well.

If you adore them as much as I do, then hop on over to Instagram ASAP and enter my giveaway to win a set for yourself in the color of your choosing. The giveaway is US only (apologies to my international friends!) and only open until Wednesday at midnight so get on it -> HERE

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

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

Peanut Butter Chocolate Crunch Cluster Ice Cream

★★★★★ 5 from 5 reviews
  • Yield: 4 people 1x
Print Recipe
Pin Recipe

Description

Sweet, salty, scoop-able peanut perfection with TONS of chocolate cereal chunks and only 5 ingredients. No banana, coconut, or ice cream machine required!


Ingredients

Scale

Chocolate Crunch Clusters

  • 2 cups crispy rice cereal
  • 3/4 cup chocolate chips

Peanut Butter Ice Cream

  • 2 cups non-dairy milk ((cashew used))
  • 1 cup peanut butter
  • 1 cup Medjool dates, pitted ((about 12))

Instructions

  1. For the clusters, melt the chocolate chips and mix with the crispy rice cereal until evenly coated. Drop small spoonfuls on a pan lined with wax paper and refrigerate or freeze until firm.
  2. For the ice cream, blend all the ingredients until smooth and creamy.
  3. Pour half of the peanut butter base into a loaf pan. Sprinkle in a layer of the clusters.
  4. Top with the rest of the ice cream and more chunks. Stir to evenly distribute.
  5. Freeze overnight.
  6. Remove from the freezer 10-15 minutes before scooping and serving. Enjoy!

Did you make this recipe?

Tag @feastingonfruit on Instagram

Or if banana ice cream is more your style, try this one >>> Peanut Butter Chunk Nice Cream

Pin It

Peanut Butter Crunch Cluster Ice Cream (Vegan & No-Churn)

Pin
Share
Tweet
Email

In: vegan, chocolate, gluten-free, fruit-sweetened, oil-free, sweet, creamy · Tagged: blender, medjool dates, peanut butter, summer, reeses, dairy-free, no-churn, crunch, no banana

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

Vegan Pistachio Ice Cream
Vegan Strawberry Shortcake Muffins
Lemon Blueberry Tarts

Comments

  1. Leah M | love me, feed me says

    August 7, 2017 at 11:39 am

    HOW IS THIS REAL?! Honestly every time you make something I am blown away. Like literally every recipe you post I want to scream from the rooftops about how beautiful and perfect it is. Can we just move in together already?! I’m v jealous of your freezer at the moment 😉

    Reply
    • Natalie says

      August 8, 2017 at 10:40 am

      Um yeah!!! To the roomies thing, I mean – that would be the most delicious and fun setup EVER. You are the best, thanks lovely <3

      Reply
  2. Sara says

    August 7, 2017 at 12:33 pm

    First of all, you are the queen of ice creams. And they can DEF be dinner, forever and ever, that’s fine by me. THOSE CLUSTERS THOUGH!! I can’t handle it. I’m totally a mix-in person when it comes to ice cream. I mean this peanut butter base looks insanely creamy and perfect, but the clusters look to die for as a sweet crunchy complement!! Seriously too excited to try this before summer is gone.

    Reply
    • Natalie says

      August 8, 2017 at 10:39 am

      There were so many clusters in this one it was actually logistically difficult to scoop…and I am 100% okay with that! Bring on the scooping challenge for the sake of crunchy mix-ins in every single bite 🙂

      Reply
  3. Aimee B. says

    August 7, 2017 at 1:00 pm

    Wow, how beautiful and luscious! I actually have a Cuisinart ice cream maker. Do you think it would be O.K. to churn it?

    Reply
    • Natalie says

      August 7, 2017 at 1:02 pm

      For sure! And then just stir in the chunks at the very end 🙂

      Reply
  4. Ally says

    August 7, 2017 at 9:44 pm

    This looks incredible! Do you think you could also use PB2 to make it lower fat?

    Reply
    • Natalie says

      August 7, 2017 at 9:46 pm

      Without coconut milk the peanut butter is the main thing that keeps it creamy, so it will be very icy without. You could try using the PB2, freezing it overnight, and then breaking it into chunks and re-blending the next day to get rid of the ice crystals and make it creamy again. That’s my best idea for a low fat option 🙂

      Reply
  5. Meriem @ Confessions of a Confectionista says

    August 7, 2017 at 10:27 pm

    This ice cream looks absolutely fabulous! Cant wait to try it!

    Reply
    • Natalie says

      August 8, 2017 at 10:28 am

      Thanks Meriem! No such thing as too much ice cream in August, right? 🙂

      Reply
  6. Annelina says

    August 8, 2017 at 1:11 am

    Oh my gosh Natalie, this recipe is brilliant. I am so in love With your simplicity. xX

    Reply
    • Natalie says

      August 8, 2017 at 10:27 am

      The simple sweet stuff is my favorite stuff! Thanks Annelina 🙂

      Reply
  7. Kaila @ Healthy Helper Blog says

    August 8, 2017 at 8:09 pm

    Your ice cream recipe CANNOT BE BEAT lately!! OMG I just want ice cream season to last ALL year so I can try them all. I’ve been eating my fair share of store bought ice cream lately, but I REALLY need to get on the homemade bandwagon ASAP!!

    Reply
    • Natalie says

      August 9, 2017 at 4:15 pm

      I’ve been through quite a few so delicious pints lately too…too supplement the homemade as if there hasn’t been enough lol. Thanks Kaila!

      Reply
  8. Rebecca says

    August 9, 2017 at 8:41 am

    I just adore these cute little caribbean blue ice cream bowls!!!
    Thanks for the giveaway!

    Reply
    • Natalie says

      August 9, 2017 at 4:11 pm

      Me too, I just cannot resist turquoise dishes 🙂 Thank you Rebecca, and good luck!

      Reply
      • Rebecca says

        August 9, 2017 at 7:11 pm

        Florida hugs!

        Reply
  9. Alison M Marras says

    August 9, 2017 at 9:16 pm

    ice cream diet going STRONG hahaha – I miss peanut butter sometimes 🙁

    ★★★★★

    Reply
    • Natalie says

      August 10, 2017 at 10:05 am

      Oh you know it haha! And you’ve just given me reason to make even more😊

      Reply
  10. Haley Hansen says

    August 9, 2017 at 10:32 pm

    girlfriend – these look amazing! I want these bowls, but I REALLY want them to come filled with the ice cream already. is that possible?!

    you amaze me every time!!!

    I can’t wait to try this!

    Reply
    • Natalie says

      August 10, 2017 at 10:06 am

      If that was possible I would order like 1000 in every flavor…I mean color😏 Haha! Thank you Haley💜

      Reply
  11. Nadia says

    August 10, 2017 at 10:04 am

    Mmm! Just reading the name had me drooling! Looks so delicious lovely 🙂

    Reply
    • Natalie says

      August 10, 2017 at 10:14 am

      Haha it is a long but mouthwatering one😊 Thanks for popping over here to see it!

      Reply
  12. P.T. says

    August 10, 2017 at 12:22 pm

    I saw it and tried it…BUT…I hate hate hate these damn cup measurings. Obviously 2 cups arent 2 cups, because it was much to fluid, not creamy…every time its these measurings…I will see next day, how it work.
    The shifting didnt work…all was very mixed up.

    Reply
    • Natalie says

      August 10, 2017 at 4:18 pm

      Sorry for the confusion, the cup measuring system is what I use and am used to. By 2 cups I mean 16 fluid ounces or half a quart if that helps. A little variation shouldn’t hurt it though, hope it turns out okay!

      Reply
  13. The Vegan 8 says

    August 10, 2017 at 12:29 pm

    This seriously has to be one the yummiest ice cream ideas I’ve ever seen! The crunchy clusters would seriously be so addicting I imagine! Loved the video of it. I love, love peanut butter ice cream too. I definitely need to try this one…I think I’ll add my usual vanilla and salt since I love to add those to all my ice creams!
    You are an ice cream rockstar lately, I just can’t keep up with all of your creations, lol! I’m in love with those bowls too, they are just the cutest and I know how much you love blue! I would love some of these bowls in red, that’s my favorite color! Another awesome recipe my friend!

    Reply
    • Natalie says

      August 10, 2017 at 4:31 pm

      I don’t even know how it has taken me this many months of summer to get around to the classic of pb + chocolate, but thank goodness I finally did! Yes and yes to the salt + vanilla. My PB was salted, but I never object to a little extra sprinkle with sweet stuff like this. I’ve actually been making a salted chocolate ice cream on repeat just for snacking lately and it somehow keeps getting saltier with every batch haha 😀 I do have a thing for blue, but the red ones of these are gorgeous too!

      Reply
  14. Harriet says

    August 16, 2017 at 6:03 am

    made this for some friends last night it was so tasty, i hadn’t managed to find a vegan no-churn recipe that is creamy and doesn’t crystallise until this one. thanks 🙂

    ★★★★★

    Reply
    • Natalie says

      August 16, 2017 at 10:22 am

      Yay!! I am so happy to hear it was a success Harriet 🙂 Yes it’s a tricky scoopable but not an iceberg line to walk with no-churn ice cream, the peanut butter really does wonders for the texture here without coconut milk. Thanks for the feedback!

      Reply
  15. sheri says

    August 24, 2017 at 8:39 am

    This looks great, thanks for sharing! I make nice cream all the time, but often have issues with crystalizing. Do you cover the loaf pan with something before placing it in the freezer? I usually use a container that comes with a lid, and even with the lid, crystalizing occurs. Any suggestions? Thank you!

    Reply
    • Natalie says

      August 24, 2017 at 11:02 am

      I personally do not cover it with anything, but that is probably a good idea just to keep other things in the freezer from tainting the flavor. A piece of plastic wrap pressed on top of the ice cream would be my best suggestion. I don’t think a lid or lack of will affect crystallization though, that has more to do with the ingredients and fat content. Hope that helps!

      Reply
  16. Andreea says

    October 26, 2017 at 1:17 pm

    This is the best ice cream I have ever tasted! So decadent and creamy but yet so healthy! I skipped the dates and added vanilla extract and it turned out perfectly. I loved it and I love all your creative and delicious recipes! Keep up the wonderful work!

    ★★★★★

    Reply
    • Natalie says

      October 26, 2017 at 9:01 pm

      YAY!! I am so so happy to hear it–such a decadent flavor combo, right!? Good to know it worked even without the dates too. Thanks for the feedback and support Andreea, really appreciate it 🙂

      Reply
  17. Christina Muscat says

    April 1, 2018 at 1:43 pm

    Following the success of your no churn pistachio ice cream, I’m giving this a try! You have become my favourite food blog. You’ve got real talent! Keep it up girl! Greetings from the island of Malta 🙂

    Reply
    • Natalie says

      April 1, 2018 at 2:48 pm

      Oooh yay, I think you will love this one too it’s super luscious with all that PB goodness going on😋 Thank you for the kind words and support Christina!

      Reply
  18. Catherine says

    June 22, 2018 at 6:43 am

    I made a peanut free version for an allergic guest, using another almond and cashew butter instead and it tastes like caramel ice cream. So rich and flavorful, but so easy to do – just as a summer recipe should be. I used 85 % cacao bar for the clusters, because I don’t like it too sweet…I am almost afraid to make it again since I just can’t resist it 😉

    ★★★★★

    Reply
    • Natalie says

      June 23, 2018 at 11:06 am

      Omg that sounds AMAZING!! I gotta try that nut butter combo now and I adore extra dark chocolate, so everything about this bowl of ice cream sounds just perfect. Thanks for sharing…and making me crave ice cream before lunch ha!

      Reply
  19. Neila says

    May 25, 2019 at 4:14 am

    Really really delicious 😋 I had friends over last night and I made it as a dessert… It is so refreshing and creamy. I used mandel instead of the rice cereal, and I added some chocolate chips inside. I love it 🙂 🙂

    ★★★★★

    Reply
    • Natalie says

      May 25, 2019 at 12:51 pm

      Oh that sounds amazing, I am so happy it was a success! I haven’t made this one in a while, now you have me craving some too😋😋 Thanks for the feedback Neila!

      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 >

Blueberry Magic Cookie Bars

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

No-Bake Mini Blueberry Cheesecakes

No-Bake Mini Blueberry Cheesecakes

Blackberry Coconut Bars

Blackberry Coconut Bars

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

SunButter Granola

SunButter Granola

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