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vegan, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet, creamy · March 19, 2017

Peanut Butter Chunk Nice Cream

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Tons of peanut flavor in the form of creamy ice cream and chewy date chunks, this Chunky Peanut Butter Banana Ice Cream is a healthy breakfast or dessert!

Chunky Peanut Butter Banana Ice Cream {vegan & gluten-free}

When it comes to food holidays I am usually a beat behind and a day too late. Actually that is pretty much true when it comes to trends in general, but that’s a conversation for another time.

Did you know March is National Peanut Butter Month? (Just peanut, not butter–see how lost I am with this stuff?!)

If the answer is yes, then I applaud your peanut butter awareness and hope you have been living it up with all things peanut for the past 19 days.

If the answer is no, then hi friend we probably have a few things in common. And we have some peanut catch-up snacking to do too!

That I can help with…

Chunky Peanut Butter Banana Ice Cream {vegan & gluten-free}

Thankfully this peanut celebration lasts for a whole month–plenty of time to get my peanut recipe act together. And thankfully I have some amazing blogger friends who are not only more on top of the food celebration calendar than I am, but who are also joining me today and each sharing a peanut butter treat too. So that means 6 epic vegan peanut butter recipes to choose from. Or hey, there are still almost 2 weeks of March left, so you could even try them all!

I know I said it is technically National Peanut Month not National Peanut Butter Month, but peanut butter is by far the best form to eat these legumes in if you ask me. Creamy, rich, salty, sweet, and the perfect pair for chocolate. A few of the recipes in this bunch went in that delicious direction, but I stuck to straight peanut butter in the form of Peanut Butter Chunk Nice Cream.

Chunky Peanut Butter Banana Ice Cream {vegan & gluten-free}

Peanut butter nice cream is delicious all on it’s own. But for something a little more fun I added chewy, oversized, homemade peanut butter chunks to the mix. The chunks are made with just 3 ingredients–medjool dates, peanut flour (or powdered peanut butter), and coconut flour for coating. The coconut flour is optional, but helps control the stickiness.

You might be thinking: Why not just use peanut flour for coating? Because a few minutes after dusting it on that peanut flour will magically disappear, absorbed into the sticky chunk center. Coconut flour stays put and keeps your fingers date-stickiness free while rolling or snacking. Oh yes, those chunks do make a delicious snack all on their own!

Chunky Peanut Butter Banana Ice Cream {vegan & gluten-free}

For the nice cream (if you can resist the chunks long enough to get to this part), you can use more powdered peanut butter or regular peanut butter. The real stuff makes it extra rich and creamy, so that’s what I went with.

Two perfectly complimentary textures, only 5 simple healthy ingredients, and TONS of peanut butter flavor! Chopped peanuts on top are a nice touch too, or chocolate chips wouldn’t be such a bad idea in that spot either.

Chunky Peanut Butter Banana Ice Cream {vegan & gluten-free}

And now for more peanut butter goodness from a few fabulous blogger friends…

Vegan Peanut Butter Recipes

Peanut Butter Cheesecake Brownie Cups from The Coconut Diaries

Peanut Butter Blondie Brownies from Healthy Helper

Chocolate Chunk Coconut Peanut Butter Oatmeal Cookies from Love Me Feed Me

Raw Peanut Butter Banoffee Tarts from Choosing Chia

Peanut Butter Banana Chai Oatmeal Scones from Athletic Avocado

Chunky Peanut Butter Banana Ice Cream {vegan & gluten-free}

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Peanut Butter Chunk Nice Cream

★★★★★ 5 from 6 reviews
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 0 people 1x
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Description

With tons of peanut flavor in the form of creamy ice cream and chewy date chunks, this Peanut Butter Chunk Nice Cream is a healthy breakfast or dessert!


Ingredients

Scale

Peanut Butter Date Chunks

  • 8–10 pitted Medjool dates
  • 1/4 cup powdered peanut butter
  • 1 tbsp coconut flour

Nice Cream

  • 4–5 frozen bananas
  • 2 tbsp peanut butter (or powdered peanut butter)

Instructions

  1. In a blender of food processor, combine the dates and powdered peanut butter. Process until it forms a sticky ball of dough.
  2. Roll into bite-sized chunks. Toss to evenly coat with the coconut flour. Set aside.
  3. Blend the nice cream ingredients until creamy and smooth.
  4. Stir in the peanut butter chunks saving a few for on top.
  5. Serve immediately as soft-serve or freeze for approximately 1 hour for a firmer, scoop-able ice cream.
  6. Top with additional chunks and a sprinkling of chopped peanuts. Enjoy!

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Chunky Peanut Butter Banana Ice Cream {vegan & gluten-free}

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In: vegan, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet, creamy · Tagged: banana, blender, dessert, ice cream, medjool dates, peanut, dairy-free, sugar-free, vitamix, butter, nut, coconut flour

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Comments

  1. Laura says

    March 19, 2017 at 6:13 pm

    I’m definitely all about the nice cream, and I’m a huge fan of chunks in mine. I love dark chocolate, but I regularly take bits of energy bites/balls and break them up inside. And now it looks like I will have to make these peanut butter versions and put them inside . . . because how can you go wrong with a peanut butter and nice cream combination?

    Reply
    • Natalie says

      March 20, 2017 at 8:42 am

      Mmmm but big chocolatey chunks in here would kinda be extra perfect?? It’s hard to wrong with nice cream period, but especially when these more dessert-y flavors get involved–so yum! Thanks Laura and wishing you a wonderful week!

      Reply
  2. The Vegan 8 says

    March 19, 2017 at 8:09 pm

    This is a beautiful mug of peanut butter nice cream and I love the chunks in it! That would give it that cookie dough ice cream texture, major yum! Is that the mug I sent you?! It looks familiar, haha 😉 It looks even more beautiful with swirls of ice cream!
    I did not know this was National Peanut Month, but funny since I happened to whip out the peanut butter today myself. Which is rare since I don’t eat it often. I made peanut butter balls today myself but they involved chocolate 😉
    I can see how perfect this will be now that the weather is so nice out and warm now, that’s when I start thinking about ice cream more and more. All those other peanut butter recipes look to die for as well, I’m really drooling over the scones with all that frosting on them! This looks delicious Natalie and I love that you added bits of peanuts on top as well, love the texture contrast!

    Reply
    • Natalie says

      March 20, 2017 at 8:57 am

      It is the mug!!! You can see now how long I have been sitting on this recipe, all the way since back when I told you I used the mugs. I may have gotten a little ahead of myself with the ice cream recipes lol. I really don’t eat it much either, sorry peanut but cashew is tastier in most instances. But with chocolate it’s still my favorite. Somehow I’m not surprised to went that direction, and I am quite excited to see this deliciousness!!?

      Reply
  3. rachel @ athletic avocado says

    March 20, 2017 at 6:05 am

    Cannot believe the creaminess and peanut buttery-ness this has! Oh my goodness! These is nothing more that I want right now than a GIANT bowl of thisssssss <3

    Reply
    • Natalie says

      March 20, 2017 at 8:47 am

      Gah we need just a massive peanut butter party right about now with all these treats in one room!! So. Much. YUM!

      Reply
  4. Leah M | love me, feed me says

    March 20, 2017 at 7:54 am

    Such a beauty! I want to add those peanut buttery chunks of joy to just about everything I eat! Thankfully I have some bananas almost at the perfect freezing ripeness so I can make this creamy dreamy banana goodness. Every one of these pictures kills me – so beautiful!

    Reply
    • Natalie says

      March 20, 2017 at 8:53 am

      If only we were in closer proximity I have a feeling your cookies in place of those chunks would be pretty marvelous for texture and flavor and all the ice-creamy-meets-cookie reasons??

      Reply
  5. Kim C says

    March 20, 2017 at 9:50 am

    Yeah I definitely don’t think I’ll make it long enough to get to the Nice Cream part… Stunning photography as always! I’m drooling over this.

    ★★★★★

    Reply
    • Natalie says

      March 20, 2017 at 3:28 pm

      Hahaha! Both of our recipes seem to have that stop halfway through and start eating risk factor going on don’t they? 😀 Thanks Kim!

      Reply
  6. Harriet Emily says

    March 20, 2017 at 10:30 am

    This ice cream looks absolutely delicious Natalie! the peanut butter date chunks are such a great idea too, and I love how healthy and natural the whole recipe is! Pinned! <3

    ★★★★★

    Reply
    • Natalie says

      March 20, 2017 at 3:27 pm

      They are a delicious little snack all their own! But I love something chunky/chewy hidden in my ice cream, the textural contrast is so yum 🙂 Thanks girl!

      Reply
  7. Kaila @ Healthy Helper Blog says

    March 20, 2017 at 10:39 am

    Nat you killed this recipe!! I love how so many of us were on the same page of using peanut flour in our recipes!! It’s just SO good! Love that this uses dates as well. You know my love affair with dates! 😉 Can’t wait to try this for a cool, creamy treat!!

    Reply
    • Natalie says

      March 20, 2017 at 3:26 pm

      Dates and peanuts pair quite well, don’t they? My ice cream on top of your blondie brownies would be amazing–dreaming about that now!! Peanut flour is awesome stuff, so easy to work into recipes and quite the potent peanut flavor too! It was a delicious bunch for sure 🙂

      Reply
  8. Demeter | Beaming Baker says

    March 20, 2017 at 1:14 pm

    UM, how’d you know that I NEEDED peanut butter nice cream today??? How?? I’ve been planning on whipping up some PB nice cream for ages… but now that I can just stare and drool at yours, perhaps I’ll delay such plans. 🙂 Also, March is National Peanut Months??? Whaaaaa? How did I not know this?? I should be on their official list or something by now… Haha. Those PB date chunks are making me drool like crazy! What can I do about getting a couple of these to come my way?? Happy Monday, nay Happy National Peanut Month to you, my bestie! Love ya to the PB Moon and beyond. xoxo

    Reply
    • Natalie says

      March 20, 2017 at 3:34 pm

      You didn’t even know about this month long peanut party and yet you still managed to pull off a perfectly peanut recipe for the occasion! Or actually a few now, huh? Knocking out two holidays with one cute little egg recipe 🙂 The only way you are going to get a mug full is in exchange for an entire carton of peanut butter chocolate-squiggle eggs. Or better yet, let’s combine it all in one big messy bowl and grab a couple of spoons! Sound good? ❤️❤️?

      Reply
  9. Sara says

    March 20, 2017 at 1:59 pm

    I am SO with you regarding the food holidays – so fun, but way too many for me to even wrap my head around keeping up with! I’m thankful you’ve brought the peanut one to my attention, though – and I totally agree that there’s no other way to eat peanuts than in the form of beloved peanut butter! I’m sooo obsessed with texture especially in desserts, so this nice cream looks absolutely perfect. Plus, any time the words “peanut butter” and “chunk” are in the same sentence, you know it’s going to be good!! More peanut butter = better, always.

    Reply
    • Natalie says

      March 20, 2017 at 3:19 pm

      Well this is loaded with peanut butter so I like your logic! Seriously I almost added some chocolate chips just to break up all the peanut butter flavor towards the end of the mug haha…I love it when chocolate can solve snack problems 🙂 But hey it’s peanut butter month, so might as well go all out! I say all the food holidays need to be a month long to give us a chance to coordinate a recipe appropriately, it’s only fair 😀

      Reply
  10. Diana says

    March 20, 2017 at 7:21 pm

    I made this for dessert tonight and I’m happy/sad to report it’s all gone! The peanut date balls were incredible and we’re lucky there were any left to mix in the nice cream since I ate one for every 2 I rolled! I sprinkled some chopped peanuts and a little grated chocolate on top because chocolate ? Another fantastic recipe Natalie!

    ★★★★★

    Reply
    • Natalie says

      March 21, 2017 at 10:44 am

      Those little chunks are dangerous, aren’t they?! Maybe I should’ve nixed the coconut flour, now they are too easy to grab with no sticky finger evidence even? Hehe I am so happy you liked them and the whole ice cream situation altogether!! “…because chocolate” ? best logic ever. Thanks Diana❤️

      Reply
  11. audrey @ unconventional baker says

    March 21, 2017 at 3:12 am

    Heh. I’ve soooo been there trying to coat things in peanut flour ?

    And peanut month?! Let me describe what happened in my brain when I read that:

    “peanut month? MONTH? whaaaa? …month… hmmm… what are the other 12 months filled with? And wait, is a month limited to 1 food per month? if so what happens to all the other food?! If I had to choose only 12 foods because there are only 12 months, what would they be? Well peanut butter would definitely be one of them… also bananas. And maple syrup.. But wait, which “nation” is it again that declared a national peanut month? Maybe the other 11 food choices can be based around that… Oh wait, whoah there brain! — I’m here to read about Natalie’s chunky peanut butter nice cream” ???

    Reply
    • Natalie says

      March 21, 2017 at 10:41 am

      bahahaha!! I am totally cracking up at this brain narration?? I’m guessing there can be more than 1 per month otherwise National Celery Month would’ve been booted long ago (it’s May btw, in case you wanted to plan ahead?). I love ya soup, but not THAT much. Not enough to a lot you one of 12 precious spots. Or we would have to move to a different country each month based on which one had the current best food holiday…oh boy this is getting tricky? Hmm now I am wondering what 12 I would choose…? Oh I love the way you think, thanks for the laugh❤️

      Reply
      • audrey @ unconventional baker says

        March 21, 2017 at 10:46 am

        definitely a pass on celery month ? Also kind of disappointed my birthday month is celery of all things 😮

        Reply
        • Natalie says

          March 21, 2017 at 10:47 am

          Well it’s also chocolate custard month if that makes you feel any better 🙂 Yes I did have to look all this up ha!

          Reply
          • audrey @ unconventional baker says

            March 21, 2017 at 10:50 am

            I think I officially have the randomest food month ever ?

  12. Mandy says

    March 21, 2017 at 5:21 pm

    Well, I had zero clue it was peanut month…but then again, I am always behind or missing these fun food days/months! This looks like the PERFECT way to celebrate peanut (butter). Oh, my goodness! Those little date bites look dangerous and after seeing the remake on Diana’s Instagram page, I have learned that they in fact are. Whenever we indulge in a cookie dough or chocolate chunk ice cream, we’re always digging for the chunks…and they’re always so little. Now THESE are the kind of chunks we love! What a fun recipe, Natalie! I think I still have some PB powder in our pantry, so I’ll have to make this for Willow. I’ll have to check out the other PB recipes here, too! xo

    Reply
    • Natalie says

      March 22, 2017 at 10:34 am

      I found a master food holiday calendar online while I was writing this, and it’s no wonder we are lost and behind all the time because they are about as random as can be? Who comes up with this stuff?? Yes the chunk digging–my favorite part about mixins! I was that kid who would put a carton of ice cream back in the freezer that seriously looked like a sculpture or something because I had dug out all the chunks and just left the ice cream for someone else?? Oddly enough no one ever wanted it? Those chunks are almost as dangerous as chocolate chips…almost☺️ Thanks for reading! xoxo

      Reply
  13. Caroline @Unsweetened Caroline says

    March 21, 2017 at 5:59 pm

    How did I not know March was peanut month?! Oh my… I guess we have something in common. Hah. On my defense, I was busy with March being nutrition month and I live with a peanut allergy, so I can’t eat peanut butter this year (oh how I miss it!).

    I’m trying this recipe as soon as I can though! Happy peanut month! 🙂

    Reply
    • Natalie says

      March 22, 2017 at 10:27 am

      Hehe welcome to the behind food holidays club? Oh that would be tricky! Maybe just grab a jar of a different nut of seed butter that you both can have and give it a shot! Creamy ice cream richness in other nutty flavors is good too?

      Reply
      • Caroline Doucet @UnsweetenedCaroline says

        March 23, 2017 at 6:16 pm

        Yes, I’ve fallen in love with sunflower seed butter this year! truly addictive. 😀

        Reply
  14. Caroline @Unsweetened Caroline says

    March 21, 2017 at 6:00 pm

    Oups, I live with a friend that’s allergic to peanuts if that makes more sense! 😉

    Reply
  15. Maria Pia Espinoza Medina says

    March 24, 2017 at 3:10 pm

    Hello!! I love your page and all the dessert you create, but I would like to know the brand of your blender, because I am looking to buy me a good one and I am not sure which brand is the best to blend everything, and make dough with nuts and all of that.
    Can you please help me????

    Reply
    • Natalie says

      March 24, 2017 at 3:21 pm

      I use a Vitamix blender for all my recipes and videos, and I absolutely love it. It does everything–smoothies, ice creams, nut meals/flours, nut butters, etc–I highly recommend it! But I must warn you they are not cheap, although mine has lasted me many years already and is still going strong. Hope that helps!

      Reply
  16. Bex says

    March 25, 2017 at 10:44 pm

    I’ve never had powered peanut butter before but I decided to give it a go to try this recipe. I was not disappointed. This is a very decadent and delicious recipe! Will definitely make again. Thanks.

    I love the font used when leaving a comment. It looks different than before.

    ★★★★★

    Reply
    • Natalie says

      March 26, 2017 at 10:57 am

      Oooh fun, I’m so glad you went for it! I am always amazed by how strong the flavor is with the powdered peanut butter, it’s fun to have another form to sneak pb into recipes with. Yes it is a different font, I’ve been doing some website tweaking. Happy that you like it, always good to get another opinion because I can be very indecisive with this stuff 🙂

      Reply
      • Bex says

        March 26, 2017 at 12:56 pm

        I’m the same. I can spend a lot of time debating the right font to use!

        Reply
        • Natalie says

          March 26, 2017 at 2:41 pm

          Haha but it’s kinda fun too 🙂

          Reply
  17. xdestitutex says

    March 26, 2017 at 4:37 am

    WOW! This looks so amazing and yummy! Especially seem to be more than addictive… i mean PB AND DATES!
    😉
    But: Can i substitute the coconut flour with something not soooo expensive (it’s quite expensive here) 🙁

    Thanks for your answer and help in advance! 🙂

    Reply
    • Natalie says

      March 26, 2017 at 10:55 am

      Mmm yes, such a delish combo! You can just leave off the coconut flour, the chunks will be stickier that way but once you mix them into the ice cream it will be fine 🙂 Enjoy!

      Reply
      • xdestitutex says

        March 26, 2017 at 12:56 pm

        WOW #2! (What a fast reply!=
        Thank you very much Natalie! 🙂

        And especially for understanding the second sentence… it seems “the chunks” got lost somewhere… oO

        Thanks again, now i can try this amazing (n)ice cream! 🙂

        Reply
    • Bex says

      March 26, 2017 at 12:55 pm

      I made them without the flour and put the sticky mass in the freezer for about 30 minutes. It was easier to work with and tasted great.

      Reply
      • xdestitutex says

        March 26, 2017 at 1:12 pm

        Another great tip and review! i’ll that thanks! 🙂

        Reply
      • Natalie says

        March 26, 2017 at 2:42 pm

        Yay!! I am so happy that worked 🙂

        Reply
  18. cakespy says

    March 27, 2017 at 6:59 am

    This sounds and looks completely delicious! I love peanut butter best of all. I love the combo of coconut flour and dates here!

    Reply
    • Natalie says

      March 27, 2017 at 10:38 am

      So many yummy ingredients in this mug, kinda reminds me of the deliciousness of a PB stuffed date but inside out! And colder of course 🙂 Thanks Jessie!

      Reply
  19. Karly says

    March 27, 2017 at 11:57 am

    My life has been forever changed by nice cream, and I thank heaven for that every day! LOVE this version- the PB is a perfect compliment!

    Reply
    • Natalie says

      March 27, 2017 at 4:00 pm

      I know what you mean Karly, ice cream for breakfast on the regular and I can still feel healthy about it–amazing! I’m getting so excited for all-the-ice-cream season already 🙂

      Reply
  20. Renaldo Rumano says

    March 29, 2017 at 7:02 am

    I love chunks along with ice cream. I ever eat from https://goo.gl/MUK46S. They are so tasty

    ★★★★★

    Reply
    • Natalie says

      March 29, 2017 at 11:05 am

      Mmm me too! The two different textures altogether in one bite is so yummy??

      Reply
  21. April says

    March 29, 2017 at 11:19 pm

    Trying this right now!! So amazing. The peanut butter chunks are genius!

    ★★★★★

    Reply
    • Natalie says

      March 30, 2017 at 11:40 am

      They are like their own little chewy chunk treat, right? I hope the ice cream part comes out just as yummy! 🙂

      Reply
  22. Sherri says

    August 7, 2017 at 2:05 pm

    Just wondering, with that many bananas, how does it not taste like only bananas? I’ve made other “nice creams” before that had bananas, even with other ingredients, that’s all I could taste. I do like bananas but that wasn’t the taste I was going for.

    Reply
    • Natalie says

      August 7, 2017 at 3:19 pm

      Hmmm maybe it’s just a personal opinion then. When it comes to nice cream, if there are other strong-flavored ingredients like chocolate or peanut butter or even berries I really don’t taste the banana. Maybe your palate is just more sensitive than mine, but in that case you will likely taste the bananas here too 🙂

      Reply
  23. Christina says

    May 4, 2018 at 5:37 am

    Hi Natalie 🙂 you never cease to amaze me with your creative yet simple food creations! One question: I have raw peanuts, can I turn them into flour with my blender / food processor? If yes, should I roast them before or process them in their raw form? I await your reply and thanks in advance!

    Reply
    • Natalie says

      May 4, 2018 at 7:54 am

      Hi Christina! Raw peanuts can be ground into peanut flour, but not the same kind of peanut flour/powdered peanut butter as I used here. Powdered peanut butter has the fat/oil removed so it’s almost fat free and VERY absorptive because of that, so not the same thing. However since these chunks are pretty simple, in this case grinding peanuts and then adding dates and processing it all will work to make the chunks too! Hmm I would probably roast them first, but really either way will be fine😊

      Reply

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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
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
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-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-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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