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vegan, gluten-free, fruit-sweetened, cupcakes & muffins, oil-free, sweet · April 24, 2017

Pineapple Turmeric Cupcakes

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These Pineapple Turmeric Cupcakes are a healthy tropical treat with a superfood sunshine glow and fluffy-sweet coconut frosting! Vegan, gluten-free, oil-free.
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Pineapple Turmeric Cupcakes with Coconut Frosting

So I had this idea to make the simplest pineapple cupcake ever based on these easiest/healthiest/yummiest ever chocolate cupcakes with crushed pineapple in place of the dates. Because dates and crushed pineapple are practically the same thing, right?

Spoiler alert: wrong. Pineapple has a bit more liquid than dates. Just a smidge.

Pineapple Turmeric Cupcakes with Coconut Frosting

Batch #1 came out of the oven looking…okay. Looking like cupcakes that hadn’t quite hit their fluffy dome-top growth spurt yet. Then I picked one up. And realized it had the density of fudge. Fudge made out of rocks (recipe loosely adapted from Hagrid, of course). And while I love fudge, cupcake-shaped pineapple fudge was not the plan. Now pineapple-shaped cupcake fudge, that would’ve been a different story…

But the plan for this recipe was fluffy and frosting-worthy and golden gosh darnit!

Pineapple Turmeric Cupcakes with Coconut Frosting

So I nixed the dump-an-entire-can-of-crushed-pineapple-in-the-batter part of the recipe, and went halfsies with dates and crushed pineappple. The second batch was sweeter and softer and all around more scrumptious, but the color was a little meh. So I added turmeric to batch #3 and they glowed! And I frosted them and smushed coarsely-shredded coconut all over their perfect little domed heads because that felt like the tropically-appropriate thing to do. And they tasted like paradise if paradise were made of really yummy cake.

Blending the batter. Before you scurry off to make these, we need to talk about blending. Specifically over-blending the batter after you add the flour and the sad gummy texture that may will result. So if you want fluffyamazing cupcakes, you have to blend for just the briefest of moments.

On the first blend with just the fruits and liquids, blend till your heart’s content and your mixture is chunk-free. But after you add the flour, blend carefully. If you hit the ten second mark you have gone way too far my friend. Even if there are still a few little bits of un-mixed flour stuck to the sides of the blender, just stir those in by hand to be on the safe side.

Pineapple Turmeric Cupcakes with Coconut Frosting

The name Pineapple Coconut Turmeric Cupcakes felt like way too many descriptors for a lil golden cup of cake, so one of those words had to be voted off this island. Alas, coconut drew the short straw palm frond. Actually pineapple had fruity immunity and turmeric made them 17 times prettier to look at especially when the sun hits those fluffy insides juuuuuust right, so coconut was the only choice. Coconut, you understand. I’ll give you a special “with…” mention on the pin. Promise.

The cupcakes themselves are not overly sweet since the only sugar in them is fruit sugar, that’s why I love a not-small serving of coconut whipped cream frosting on top. You could drizzle them with this lemony (but actually secretly pineapple based…shhhh) glaze lusciousness instead. Or you could just leave them naked and call them muffins if it makes ya happy. Your choice–I pass the baking baton to you. By the way the baton is a pineapple, so go make cupcakes with it. Also watch out for the pokey bits.

Pineapple Turmeric Cupcakes with Coconut Frosting

Happy tropical turmeric treat making!

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Pineapple Turmeric Cupcakes with Coconut Frosting

★★★★★ 5 from 6 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cupcakes 1x
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Description

These Pineapple Turmeric Cupcakes are a healthy tropical treat with a superfood sunshine glow and fluffy-sweet coconut frosting!


Ingredients

Scale
  • 1 cup crushed pineapple
  • 8 pitted medjool dates
  • 1/2 cup light coconut milk ((or any non-dairy milk))
  • 1 1/4 cup oat flour
  • 1 tbsp baking powder
  • 1/2 tsp turmeric

Coconut Frosting

  • Cream from a 15-oz can of full-fat coconut milk, chilled ((*see note))
  • 1–2 tbsp sweetener of choice
  • Unsweetened shredded coconut

Instructions

  1. Preheat the oven to 350F.
  2. In a blender, combine the pineapple, dates, and coconut milk. Blend on high until well combined.
  3. Add the oat flour, baking powder, and turmeric. Blend very briefly just to combine.
  4. Divide into 6 lightly greased muffin cups filling each 3/4 of the way. Smooth the tops.
  5. Bake for 25 minutes at 350F. 
  6. Remove from the oven and cool completely.
  7. For the frosting, whisk/beat together the coconut cream and sweetener until light and smooth.
  8. Frost your cooled cupcakes, top with shredded coconut, and enjoy!

Notes

*Or you can use a couple of these little cans of coconut cream, they tend to have even better texture for frosting

Did you make this recipe?

Tag @feastingonfruit on Instagram

More golden turmeric magic…
-Glowing pancakes to wake you up sunshine style
-Or maybe a cold frosty frappe is more your morning thing
-The name might read lemon, but between you and me it’s actually turmeric that deserves most of the color credit
-The brightest sprinkle of the whole rainbow bunch

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Pineapple Turmeric Cupcakes with Coconut Frosting

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In: vegan, gluten-free, fruit-sweetened, cupcakes & muffins, oil-free, sweet · Tagged: coconut, frosting, medjool dates, baking, dairy-free, egg-free, pina colada, golden milk

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Comments

  1. beba says

    April 24, 2017 at 11:32 am

    what can I use instead of pineapple if it is not ava??? 🙂

    Reply
    • Natalie says

      April 24, 2017 at 11:43 am

      Another fruit puree like mango would work, or even applesauce. Or you can increase the amount of dates to 12 (about 1 cup packed) and the nondairy milk to 1 cup and they will work just fine with the dates alone 🙂

      Reply
  2. Sara says

    April 24, 2017 at 12:09 pm

    These have a brighter glow than most people I know!! That little turmeric, man, it’s so powerful! These are gorgeous. You really can’t go wrong with the coconut and pineapple combo, and adding some turmeric to the mix helps them emit a hue to draw even more attention to the deliciousness you’re about to experience! Although I can definitely relate to title issues – forever too many seemingly necessary words! And oh nooo, so sad about you first batch of rock cakes! Bet they still tasted better than Hagrid’s. These are just about PERFECT for spring/summertime, Natalie, they look awesome!!

    Reply
    • Natalie says

      April 24, 2017 at 3:47 pm

      Your first sentence is true and also kinda funny and also rhymes–I love it! 😀 Ugh I know, that title bar is never long enough for all the descriptors and ingredients I want to cram inside. Ha yes somehow I don’t think there are many pineapples growing in the Forbidden Forest so mine were probably a bit more fruity and sweet than Hagrids 😀 Hope your monday had a bit of turmeric-level brightness in it too!

      Reply
  3. Abby says

    April 24, 2017 at 1:23 pm

    Hey Natalie! These cupcakes look delicious, and I could probably eat the frosting all by itself ? also, this blog post was cracking me up! I love your sense of humor. ❤️

    Reply
    • Natalie says

      April 24, 2017 at 3:44 pm

      Oh thank you Abby! Hehe yes, extra frosting never goes to waste…cupcake optional 😀

      Reply
  4. Demeter | Beaming Baker says

    April 24, 2017 at 2:02 pm

    You say, “tropical.” I say, “YUM!” “Tropical!” “YUM!” Haha. Nothing like a deliciously new, inventive and decidedly summer-esque recipe from my bestie to make Monday so much less Monday. Dates v. Crushed Pineapple. The verdict is: blergh!! But that’s what I love about ya, you’re always willing to kitchen experiment the heck out of IT. Yes, IT! Blending: Yes!! That’s why I’m always so anxious about blender muffins: gummy muffins are the worst! Thanks for the awesome tips, Nat. Now I’ll just be dreaming that that perfectly half-split cupcake is ALL mine! xoxo Love ya!

    Reply
    • Natalie says

      April 24, 2017 at 3:39 pm

      I think oat flour is partially to blame for the blender muffin -> gummy muffin problem though. Almond flour or (if you somehow discovered a hidden secret to making muffins out of) coconut flour don’t seem as gummy-risky. Just guessing though, no personal experience here. You can have BOTH halves of the half split cupcake–all yours because you have exciting stuff happening over there and stuff that may require some extra sunshine snack fuel☀️ xoxo

      Reply
  5. The Vegan 8 says

    April 24, 2017 at 4:27 pm

    Ok, I think the turmeric gods are speaking to me because this is the 2nd day in a row I’ve seen turmeric muffins! Maybe it’s the Spring theme that should be happening in my kitchen right now. These are just glowing bright and beautiful. Unfortunately, I don’t like pineapple…wahhhhh! I know I’m a total weirdo. I bet it gives some wonderful moisture and flavor to these cupcakes and hello, coconut cream frosting is one of my fave frostings to use because it’s so creamy and light and honestly doesn’t need much sweetener at all, especially if the cupcakes/muffins are on the sweet side. Lol at the title issue…seriously, sometimes the hardest part about a recipe to me is coming up with the name for it, haha! Well, the name for these is perfect and they are just screaming spring and summer at the same time!

    Reply
    • Natalie says

      April 25, 2017 at 10:18 am

      You don’t like pineapple either?? ? Wow the fruity favorites list just gets more and more exclusive! But you should totally turmeric it up sans pineapple/fruit. I always seem to pair it with yellow fruit flavors like lemon and mango, but it can fly solo too. I mean you have to embrace those recipe messages from the universe when they come, ya know!? ? Mmm yes I agree 100% on the coconut frosting. I rarely sweeten it for myself, it’s just that fluffy creamy texture next to cake/cookies/baked things that I adore so much❤️

      Reply
      • The Vegan 8 says

        April 25, 2017 at 12:01 pm

        Ha, yes I know! I was not given tastebuds that like fruit unfortunately and trust me, I hate it so much! I know how healthy fruit is and wish I liked it more. I love apples and I like strawberries and blueberries inside smoothies but that’s about it, lol.

        Reply
        • Natalie says

          April 25, 2017 at 7:24 pm

          Eh you do amazing dessert things without all the fruit so who cares!! Berries and apples have actually been my go-tos lately too 🙂

          Reply
  6. audrey @ unconventional baker says

    April 25, 2017 at 10:10 am

    Where do I collect my pineapple baton? I’m ready ??

    I love the golden turmeric glow. About the moisture — so been there trying to come up with a pineapple cake before. Also strawberries — and it’s not just the extra moisture you have to contend with but also the acidity which can make doming impossible in some scenarios… So your little cupcakes are pretty darn perfect in every respect ?

    Reply
    • Natalie says

      April 25, 2017 at 10:23 am

      Take the pineapple and run like the wind Audrey!! LOL Hmmm hadn’t even thought about the acidity piece…although sometimes a little acidity is good for leavening! It’s funny how what seems like a simple ingredient swap never is quite so simple 😀

      Reply
  7. Lindsay | With Salt and Pepper says

    April 25, 2017 at 8:13 pm

    Omg these sound amazing. I love turmeric and to be honest, haven’t thought at all about using it in a sweeter recipe before. Will have to try this for sure! 🙂

    Reply
    • Natalie says

      April 26, 2017 at 10:32 am

      Well I have yet to use it in a non sweet recipe so we both seem to have some turmeric branching-out to do ha! ? Thanks Lindsay!!

      Reply
  8. Heidi C. says

    April 25, 2017 at 8:25 pm

    Another winner! It’s nice to see Pineapple used, it’s one of my favorites. Question, did you drain the crushed pineapple bits to measure, or did you include the liquid? Thanks!

    Reply
    • Natalie says

      April 26, 2017 at 10:33 am

      Hi Heidi! No I did not drain the crushed pineapple, but I did spoon it out instead of pouring so I wouldn’t get all the liquid first. Good question, I should not that in the recipe. Thanks!

      Reply
  9. rachel @ athletic avocado says

    April 26, 2017 at 8:12 am

    fluffy pineapple cupcakes with fluffy frosting!? Heck yes I’m all about this! My Mom would LOVE these for Mother’s day!

    Reply
    • Natalie says

      April 26, 2017 at 10:35 am

      Oh dang that’s soon isn’t it!?? Thanks for the reminder!

      Reply
  10. Nisha / @rainbowplantlife says

    April 26, 2017 at 6:03 pm

    These tropical cuties sound amazing, Natalie! Love the flavor combo of pineapple and turmeric.

    Reply
    • Natalie says

      April 27, 2017 at 10:03 am

      Turmeric and any yellow/golden fruit–it just works??

      Reply
  11. Anne says

    April 28, 2017 at 8:13 pm

    Hi Natalie, quick questions is 1 tablespoon of baking powder correct, that seems like a lot to me?

    Reply
    • Natalie says

      April 28, 2017 at 8:40 pm

      Yes, 1 tbsp is correct. It is a lot, but all that fruit would make them really dense without the leavening power. If you are worried about the metallic taste you can decrease to 2 tsps, but I’ve never had a problem with it in this recipe or any of my other cupcake recipes with the same amount 🙂

      Reply
  12. Rebecca says

    April 30, 2017 at 12:08 pm

    So happy to have found your blog! I no longer have to alter ingredients to make them healthier 🙂

    I want to make this for my son’s 3rd birthday but would love to do it as a cake. Any tips for that?

    Reply
    • Natalie says

      April 30, 2017 at 7:41 pm

      Hi Rebecca! Oh yay, I am happy to hear that we have the same preferences when it comes to ingredients 🙂 I have not made this pineapple version into a cake before, but I have made my similar date-based chocolate cupcake recipe into a cake many times. One batch this size will make a single layer 8″ round cake or if you use a 6″ round pan it will be thick enough to slice into two layers. The ingredient amounts should be fine as is, it will just need to bake longer–approximately 30-35 minutes. Test the center after 30 and it should feel firm/bounce back. Getting the center to cook completely and not fall after you take it out is the only real potential issue with a larger cake. I hope all that makes sense, let me know if not, and good luck!

      Reply
  13. nuran says

    May 21, 2017 at 9:27 am

    hi,

    I live in Germany and as far as I know, we don’t have crushed pineapples here. I would love to bake these for my daughter’s birthday though, so I need your help: is that like a purree or are there pieces in it? so can i replace it by something liquid or would that be too moist?

    thank you 🙂

    Reply
    • Natalie says

      May 21, 2017 at 11:42 am

      It’s like a chunky applesauce consistency, so a liquid would not work in it’s place. You could use applesauce or mashed banana instead, or if you don’t care about the pineapple part and have access to dates maybe try this recipe instead: https://www.feastingonfruit.com/healthy-vanilla-cake-chocolate-fudge-frosting/ It can be made into cupcakes too, just bake them for less time (25 minutes). And there is a chocolate version too if you prefer. Hope that helps, let me know if not!

      Reply
  14. Chien Ai says

    June 1, 2017 at 1:29 am

    i made them but without the frosting. super yummy! i made them with my over-ripe pineapple. thank you! they are completely guilt-free to me!

    ★★★★★

    Reply
    • Natalie says

      June 1, 2017 at 10:37 am

      The perfect way to use up pineapple, I am so happy you like liked them!! I like the sneaky little flax addition too, thanks so much for the feedback 🙂

      Reply
  15. chien ai says

    June 1, 2017 at 1:42 am

    oh another thing to add, i also added a flax egg for more nutrition, delicious

    ★★★★★

    Reply
  16. Agnieszka says

    July 14, 2017 at 7:28 am

    Hi, I used fresh pineapple and I even added a bit of more flour (1-2tbsp) as it was quite liquid, but it didn’t work well… they didn’t bake, and were still moist inside (kept them for a bit longer as well in the oven). Do you think I should reduce the amount of milk? or try to drain the pineapple before? Thanks!

    Reply
    • Natalie says

      July 14, 2017 at 8:54 am

      Aw bummer. I would start with draining the pineapple, the fresh vs crushed is probably the biggest difference. And make sure not to over blend the batter either after you add the flour, that can make the inside texture gummy. Hope the next batch goes better!

      Reply
  17. Marsha Farmer says

    July 31, 2017 at 9:46 am

    Thanks Natalie for posting this cupcakes recipe! I will give it a try one day.

    ★★★★★

    Reply
    • Natalie says

      July 31, 2017 at 10:18 am

      I hope you do Marsha, they are a bit unconventional but so yummy 🙂

      Reply
  18. Nathalie says

    March 21, 2018 at 4:27 pm

    Looks delicious! Can you use dried dates with pit as well?

    Much love

    ★★★★★

    Reply
    • Natalie says

      March 21, 2018 at 7:07 pm

      Sure, but you will need to pit them first and use more (probably about 12, or 3/4 cup packed). Happy baking!

      Reply
      • Nathalie says

        March 22, 2018 at 5:30 pm

        Made them & they turned out amazing 💗 Posted pics on my ig @veganrecipestester 🙂

        Reply
        • Natalie says

          March 23, 2018 at 7:57 am

          They look so so good Nathalie! They can definitely play the role of muffins or cupcakes, that glaze is completely optional 🙂 Thanks for the feedback!

          Reply
  19. Daniela says

    April 6, 2018 at 4:47 am

    Dear Natalie

    Is there a way to sub the pineapples with oranges for example?

    Thanks much

    Reply
    • Natalie says

      April 6, 2018 at 7:54 am

      Hi Daniela! Hmm oranges are much more watery so pureed oranges would have quite a different consistency than pureed pineapple. What I might suggest instead for an orange-y cupcake is to sub the water in this recipe with orange juice: https://www.feastingonfruit.com/everything-free-vanilla-cupcakes-2/

      Reply
  20. Sha says

    August 8, 2018 at 9:11 pm

    Dear Natalie,

    I’m planning on making this for my mother but her health condition prevents her from consuming dried fruits but welcomes pineapple greatly in her diet. If I were to omit the dates, should I be increasing the pineapple (I’m using fresh as she does not like the taste of canned ones) and if yes, by how many cups? If pulling an all-pineapple thing is not recommended, what is your suggestion for me to replace the dates that would be best to complement the pineapple?

    Reply
    • Natalie says

      August 9, 2018 at 7:44 pm

      Unfortunately swapping the dates for more pineapple won’t work, the pineapple adds SO much more moisture that it will make the cupcakes mushy and not cook through properly. There is no perfect sub for the dates in this recipe, they are pretty essential. But maybe try this date-free cake recipe instead: https://www.feastingonfruit.com/lemon-yogurt-bundt-cake/#tasty-recipes-15780 And you could use crushed pineapple in place of some or all of the yogurt and swap the lemon juice for non-dairy milk😊 I think that will work better!

      Reply
      • Sha says

        August 11, 2018 at 11:06 pm

        OK where do I start coz I have so many to write lol…

        First and foremost, I”m throwing a tantrum here as you responded to my question too late that I had already baked them when you replied! (j/k on the tantrum ha ha). It’s my fault mostly ha ha.. should have not asked a technical ques too close to the time planned on trying out a recipe.

        Anyways, I couldn’t wait longer and had to bake as I was planning on visiting my mom who lives in another state about 3 hours away the next day. I baked them fingers crossed with ALL fresh pineapple, crushed, measured at 1 and 1/2 cup total, waited for them to cool, got your reply, and turned out something urgent came up and I couldn’t visit my mom as planned and had to postpone to the next day lmao.

        So…. my recipe was, for the benefit of other readers who MAY be interested, everything as per your recipe except that I omitted date altogether, and replaced those with 1/2 cup of crushed fresh pineapple. My pineapple was quite watery, but I did not squeeze the juices out, but (can I use two ‘buts’ one sentence after another, consecutively? Sorry I’m not that clever ha ha) I also tried not to include all the juices that was left on the cutting board (I just chopped them into tiny bits before measuring).
        Aaaaaannddd whaddya know? They baked up beautifully, NOT mushy at all inside, all spongey and moist! Is that a success or is that a success? He he….

        I did not have coconut cream on hand, so I whipped up 7 minute frosting, lightly iced the top and sprinkled toasted shredded coconuts liberally on top. My mom loved them.

        A HUGE BIG THANKS TO YOU for coming up with this recipe. I just love your recipes as they uses few ingredients but they are certainly not lacking in taste.

        And oh… if anyone’s interested in the calorie count, mine came up with 110 kcal per cupcake without frosting and topping.

        ★★★★★

        Reply
  21. Paulette says

    March 23, 2020 at 11:59 am

    Hello!

    I followed your recipe, but used almond flour instead of oat flour because I was feeling too lazy to make it (which now I feel silly for), and they ended up looking like toasted cups of mush. Where did I go wrong? Should I have used a different amount of almond flour (I’m a noob at gluten free baking)?

    Thank you!

    Reply
    • Natalie says

      March 23, 2020 at 1:41 pm

      Almond flour doesn’t work as a sub for oat flour, its MUCH more moist than oat flour so that is what went wrong. Sorry! You have to make a lot of adjustments to swap between the two flours and still make it taste good, so I’d recommend sticking with recipes designed for almond flour! Hope that helps 🙂

      Reply
  22. Amy says

    January 28, 2021 at 3:11 pm

    These were great for my daughter’s first birthday! Trying not to spoil her with sugar too early. Now that many of your new recipes have tapioca flour, would you recommend adding that here?

    ★★★★★

    Reply
    • Natalie says

      January 28, 2021 at 3:25 pm

      I am so happy you guys liked them! Perfect for little ones 🙂 You could try adding a few tbsp of tapioca, it’s a binder so makes things less crumbly for the most part. These are quite moist so its not super essential here!

      Reply
  23. Amy says

    February 2, 2021 at 10:31 pm

    In the comments you mention 1 cup packed dates = 12 dates. My dates are much smaller – would be about 20 dates in 1 packed cup. Should I use only 8 dates or 2/3 cup of packed dates?

    Reply
  24. Odette says

    November 17, 2021 at 11:36 pm

    Hi Natalie,
    How are you?
    I would like to make these for my daughter’s 2nd birthday…would Gluten Free Mutipurpose Flour work?
    And, how about frozen pineapple chunks?
    Thank you
    Odette

    Reply
    • Natalie says

      November 18, 2021 at 10:05 am

      The flour should be fine! And I’ve never tried with frozen pineapple, you definitely need to defrost it first, but I don’t see why that won’t work. Hope she enjoys them 🙂

      Reply

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1 cup (240g) cashew milk (or almond milk)
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2-3 (65g) pitted medjool dates
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-1 cups (130g) raw pistachios, shells removed
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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.

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#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

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