Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
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Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
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vegan, breakfast, brownies & bars, gluten-free, easy, sweet · March 20, 2015

Vanilla Date Breakfast Bars

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I posted a picture on Instagram many, many weeks ago–an innocent looking stack of oaty bars, and an approximate recipe to go along with it. But since then they have stolen my vanilla-loving heart. I’ve made at least 20 batches! It’s a true oaty obsession.

I make a batch. I eat them in large quantities. They disappear. I want more. I make more. You can see how it happens.vanilla-date-bars.jpgvanilla-date-bars.jpg

I’m terrible at following recipes, even my own, so the recipe has changed a bit since then. After 20+ batches I have perfected them. So consider this the most tried and true recipe ever. And if your taste buds are anything like mine, these just might be a new favorite.

They are soft and chewy and moist and healthy and so snackable! And my favorite way to eat them is straight from the fridge, nice and chilly.vanilla-date-bars.jpgYou know what I love about simple recipes? They are easy to customize without messing up the chemistry. If you’re making something like homemade marshmallows, you don’t mess with that recipe. Trust me! Been there, done that, cleaned that sticky mess. But this recipe is simple, so you can make customizations…

If you don’t want to add the Bee Free Honee, I understand. The dates are plenty sweet, I just like the flavor the Honee adds.

If you want to add spices, then I can tell you from experience that the results will be tasty.

If you don’t want to add the cereal, then replace it with an equal amount of oats. It’s just for texture really. I’ve made this recipe with oat flakes, rice flakes, rice crispies (not my favorite), and corn flakes, but feel free to experiment with anything!

If you want to leave out the dates, then you’ve gone to far. Don’t mess with the dates.vanilla-date-bars.jpg

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Vanilla Date Breakfast Bars

★★★★★ 5 from 1 reviews
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 bars 1x
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Ingredients

Scale
  • 4 cups rolled oats
  • 1 cup of your favorite flake cereal (I used Erewhon Corn Flakes)
  • 12–14 pitted medjool dates
  • 1 1/4 cup water
  • 1 tsp vanilla bean powder
  • 1/4 cup Bee Free Honee (optional)

Instructions

  1. Preheat the oven to 350F.
  2. Blend the dates, water, honee, and vanilla bean powder on high.
  3. Crush the cereal with your hands.
  4. Combine the oats and cereal in a large mixing bowl.
  5. Pour the date paste over the oats/cereal and mix. Make sure all the oats/cereal are coated. It will be more gooey than your average granola bar mixture.
  6. Spread out on a large baking sheet lined with parchment paper.
  7. Bake for 15 minutes at 350F.
  8. Cool. Cut into bars.
  9. Store in the fridge. They last up to a week.

Did you make this recipe?

Tag @feastingonfruit on Instagram

vanilla-date-bars.jpgAnd if you find yourself addicted to these bars, don’t blame me.

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In: vegan, breakfast, brownies & bars, gluten-free, easy, sweet · Tagged: baked, dates, oats, vanilla, granola

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Comments

  1. Audrey @ Unconventional Baker says

    March 20, 2015 at 1:18 pm

    These look and sound awesome, I didn’t even make it past 2 mins of seeing the recipe to come see what’s in them {and I’m usually a VERY slow follow-upper on things!}. Love that they’re oil-free and so customizable. And I think raisins are definitely a good idea 🙂

    Reply
    • [email protected] says

      March 20, 2015 at 1:51 pm

      Oh yeah, raisins + some cinnamon would be awesome! I’ve been eating them for breakfast almost every morning with an apple or two and they have been perfect <3

      Reply
  2. Petra @honeywithspice says

    March 20, 2015 at 6:18 pm

    You say oats and I’m in!! I agree I find it refreshing that you made these without oil or peanut butter! I really really wish to be your recipe tester!! where do I apply!pretty please!

    Reply
    • [email protected] says

      March 20, 2015 at 6:34 pm

      Haha! Nope no oil or PB just my good buddy medjool!! I’m sure it will be no problem to ship everything I make overseas so you can sample 😉

      Reply
  3. Nicola says

    March 20, 2015 at 8:24 pm

    I love the name of these bars! These look perfect for a grab and go breakfast or morning snack and I can’t wait to try them. But first, to find a flake cereal that isn’t loaded with sugar….

    Reply
    • [email protected] says

      March 20, 2015 at 8:39 pm

      Thank you Nicola! That’s exactly what I love them for, breakfast and snacks! Not sure what’s available around you, but Erewhon and One Degree Organics are some of my favorite healthy brands. One Degree Organics cereals are all sweetened with coconut sugar and super tasty! Love them <3 If you can't find a good cereal, than just go with the oats only version 😀

      Reply
  4. Melissa @ vegan does it says

    March 20, 2015 at 9:15 pm

    I’m always in need of healthy snacks for the kiddos and these bars look absolutely perfect! Can’t wait to try them!

    Reply
    • [email protected] says

      March 20, 2015 at 11:52 pm

      I never realize how kid-friendly recipes are until you point it out, but these would be a perfect kid snack!

      Reply
  5. Vanessa @ VeganFamilyRecipes.com says

    March 21, 2015 at 7:16 pm

    Aren’t those recipes the worst and best at the same time? Everytime you finish it you just want more and more. These sound sooo good. I’ll definitely have to try them 🙂

    ★★★★★

    Reply
    • [email protected] says

      March 21, 2015 at 7:24 pm

      Thank you Vanessa! I tend to go through phases where there is just one recipe that I just can’t get enough of 🙂

      Reply
  6. Terri says

    March 31, 2015 at 9:37 pm

    A great staple for snacking. Thanks.

    Reply
    • [email protected] says

      March 31, 2015 at 10:19 pm

      Definitely!!

      Reply
  7. April says

    March 8, 2016 at 4:27 pm

    So excited to make these for my kids. I do not have Vanilla Bean Powder, can you substitute just regular Vanilla (liquid)? Thank you.

    Reply
    • Natalie says

      March 8, 2016 at 4:51 pm

      Oh yay! Yep you can definitely use the extract liquid, maybe use a little more than 1 tsp though since it’s not as strong. I hope they like them!

      Reply
      • April says

        March 8, 2016 at 5:02 pm

        Great! Thank you. We have switched our family over to plant based and I am need of breakfast ideas for the kiddos. Can’t wait to give them ago.

        Reply
  8. renae says

    January 27, 2017 at 9:44 am

    Hi again! Just wondering if you would ever include nutritional info with your recipes? It would really help to know how many calories i’m eating since i’m trying to gain some weight.Also looking forward to making these bars.They look super tasty!

    Reply
    • Natalie says

      January 27, 2017 at 5:12 pm

      Hi Renae! I personally, intentionally choose not to count calories/macros and not to include those stats with my recipes, but if you google “recipe calorie calculator” there are 3-4 good programs to plug in the ingredients and the number of servings and figure that out really easily. Like this one: http://www.myfitnesspal.com/recipe/calculator Good luck with your goal and I hope you enjoy these 🙂

      Reply
  9. Faaiza says

    January 20, 2019 at 4:02 pm

    Hi Natalie,

    Me again. Just wondered if you have any crunchier granola cereal bar type of recipe? I’m trying to find a healthier lower sugar & just generally better alternative to store bought bars for my teenage nieces! The current ones they have are slightly chewy & crunchy in texture.

    Hope you can help!

    Thank you!

    Reply
    • Natalie says

      January 21, 2019 at 11:27 am

      So unfortunately it’s actually the combination of sugar and oil that creates that CRUNCH in granola bars, so most of the healthier homemade versions are going to be chewier. Sorry!

      Reply
      • Faaiza says

        January 22, 2019 at 4:57 am

        Aw 🙁 I never knew that. They don’t have to be super crunchy but just not soft like a cake bake bar like a ‘raisin bake’ (we have them here in the UK sold by Kelloggs, not sure if you have it there?)

        The bars they like at the moment are these kelloggs special K coconut cacao & cashew protein bars.
        They’re slightly crunchy & chewy.

        Here is the ingredient list: Cereals(24%)(Oats, Wholewheat, Barley, Wholewheat Flour, Rice Flour, Malted Barley Flour, Malted Wheat Flour), Nuts(16%)(Cashew, Peanuts, Hazelnuts), Glucose Syrup, Dates(7%), Fructose, Almond Butter(5%), Sunflower Seeds(5%), Dried Coconut(4.5%), Soy Protein Isolate, Sweetened Condensed Skimmed Milk (Skimmed Milk, Sugar), Humectant(Glycerol), Fat Reduced Cocoa Powder(1.5%), Vegetable Oils(Sunflower, Rapeseed), Tapioca Starch, Salt, Sugar, Calcium Carbonate, Natural Flavouring, Emulsifier(Soy Lecithin).

        Im not sure how to recreate a healthier version similar to this sort of bar.
        Any ideas?

        Thanks so much again Natalie 🙂

        Reply
        • Natalie says

          January 22, 2019 at 9:53 am

          Hmm is the texture similar to a rice crispy treat kinda? These vanilla ones are very soft and almost baked-oatmeal like, but maybe the texture of these would be more what you are looking for: https://www.feastingonfruit.com/toasted-coconut-snack-bars/

          Reply
          • Faaiza says

            January 22, 2019 at 10:11 am

            Yes that’s exactly the sort of texture they have. Thank you so much once again! I’ll try the other recipe out soon 😀

            You mentioned how sugar & oil is what makes the ‘crunchy’ texture in some baked goods. Is this the same with healthy cookies (we call them biscuits here)? Mine always turn out soft rather than a ready made crunchy cookie biscuit texture. I really crave that crunchy digestive biscuit texture 🙁
            Dont think you have them there? Lol i know they sound strange ! They have nothing to do with digestion haha

          • Natalie says

            January 22, 2019 at 6:10 pm

            Yep, same thing! It’s the melting/dissolving of the sugar and then recrystallization as the cookies cool that causes them to be crunchy. And with the oil/fat, that doesn’t really create crispiness so much but the healthy subs (applesauce, pumpkin, etc) all contain a lot of water which will make any cookie more moist/soft. We don’t really have biscuits like you do, the closest we have is shortbread I think. These are my 2 best crispy cookie recipes if you want to give them a try…

            Shortbread: https://www.feastingonfruit.com/almond-shortbread-cookies/
            Chocolate Chip: https://www.feastingonfruit.com/crispy-chocolate-chip-cookies/

  10. Faaiza says

    January 23, 2019 at 3:03 pm

    Thank you so much! Can’t wait to try them 🙂 i’m hoping to try atleast one of them @ the weekend.

    I’m not vegan so tend to just use normal eggs, if I use them instead of the flax eggs in the choc chip cookie recipe would that be ok? OR would it get rid of the desired crunch & cause them to puff up more?

    Reply
    • Natalie says

      January 24, 2019 at 9:00 am

      I haven’t tested that one with real eggs so I can’t say for sure, but it shouldn’t ruin the crunch. I’d suggest using just one though since it will add more moisture than the flax eggs and I don’t want the batter to be too liquidy. Hope they turn out perfect!

      Reply

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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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