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
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
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
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, easy, paleo, sweet, creamy · May 26, 2016

Purple Power Parfait

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This vegan purple sweet potato recipe turns those tubers into a creamy pudding, perfect for topping with blueberry and coconut layers for a vibrant parfait!

Purple Power Parfait | Vegan Purple Sweet Potato Recipe

Sometimes I create a recipe to highlight a specific flavor, a specific ingredient.

Sometimes I create a recipe to revamp a favorite not-so-healthy something.

Sometimes I create a recipe because my imagination just conjures it from who knows where and it sounds too good not to make into real life.

But sometimes I create a recipe because I just really love purple.

Purple Power Parfait | Vegan Purple Sweet Potato Recipe

This time it’s a little of the both of the last two. But mostly the purple one.

My thought process went something like this…
I have a purple sweet potato, I should make a purple smoothie bowl.
What else is purple?…blueberry nicecream!
Maybe an ombre parfait like this pretty one from Instagram (even though mine kinda turned into more of a color block situation).
Toppings? Toppings? Oooh flowers are pretty and I just planted some purple ones!

Yep, that’s pretty much how it came to be. Well I left out the in-between parts where I was singing embarrassingly loud. Empty house means kitchen time + jams obvs.

Purple Power Parfait | Vegan Purple Sweet Potato RecipePurple Power Parfait (vegan)

This purple sweet potato recipe starts with a sweet potato pudding. Maple syrup to sweeten and with a touch of vanilla bean powder, this pudding has a very unique you-have-to-try-it kinda flavor.

Next is the lighter, colder blueberry nice cream flavor. One of my favorite nicecream flavors of all time, but even better next to that sweet potato pudding.

And finally the lightest, fluffiest coconut layer. Oh, and then decorations of course!

And if you don’t have a purple sweet potato you could use a white one or even an orange one, your tastebuds won’t care about the clashing colors. The purple ones are really delicious though if you can find them!

Purple Power Parfait | Vegan Purple Sweet Potato Recipe

If you try this purple sweet potato recipe I gotta see it! Share it on Instagram with #feastingonfruit so I won’t miss it!

A #vegan recipe featuring the beauty of purple sweet potatoes layered into a vibrant parfait! ?Click To Tweet Print
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Purple Power Parfait

★★★★★ 5 from 5 reviews
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
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Ingredients

Scale

Purple Sweet Potato Pudding

  • 1 medium purple sweet potato
  • 1 ripe banana
  • 1/2 tsp vanilla extract
  • 3/4 cup non-dairy milk
  • 1–2 tbsps maple syrup (to taste)

Blueberry Nicecream

  • 3–4 frozen bananas
  • 1/3 cup frozen blueberries

To Decorate

  • Coconut Whipped Cream or So Delicious Cocowhip
  • Freeze dried blueberries
  • Pretty purple flowers

Instructions

  1. Purple Sweet Potato Pudding: Bake and peel the sweet potato. Let it cool
  2. Blend all the ingredients.
  3. Divide between two jars
  4. Blueberry Nicecream: Blend all the ingredients in a blender or food processor until smooth.
  5. Scoop into your jars on top of the pudding.
  6. Decorate: Top each jar with a dollop of coconut whipped cream and garnish with blueberries and flowers.
  7. Enjoy immediately!

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Purple Power Parfait | Vegan Purple Sweet Potato Recipe

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In: vegan, gluten-free, easy, paleo, sweet, creamy · Tagged: banana, blueberries, coconut, sweet potato, nicecream, maple syrup, purple, whipped cream

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Comments

  1. Casey says

    May 26, 2016 at 4:19 pm

    That is a gorgeous smoothie! I have bought purple potatoes once, and when we cut into them they had rotted! So we will have to buy some more soon to try them out. Also, in the video, I found it oddly satisfying watching you wipe away the smoothie that was running on the side. It made me want nice cream this very second.

    ★★★★★

    Reply
    • Natalie says

      May 26, 2016 at 4:46 pm

      Awww that’s a bummer. I rarely find them, but I just happened upon some on my last trip to the natural food store so of course I had to get a couple. Haha well I’m glad I left that scene in then! I thought about deleting it actually but then the drips just looked like they magically disappeared so I wanted to keep it real 😀 Now go make some nicecream already!! Call it brunch 🙂

      Reply
  2. Aimee says

    May 26, 2016 at 5:31 pm

    Yes! I too create some recipes based on my love of the colour purple! This is so so beautiful. I’ve heard so many great things about purple sweet potato (apparently it’s the number one brainfood) but have never come across one. I’ve got my eyes peeled though 🙂

    Reply
  3. Sarah | Well and Full says

    May 26, 2016 at 9:05 pm

    These parfaits are just stunning, Natalie! So creative to use purple sweet potatoes. And I absolutely loved watching the video, so well done! 😀

    Reply
    • Natalie says

      May 26, 2016 at 10:45 pm

      Thank you Sarah and thank you for watching too 🙂 I wish purple sweets were easier to find, i’d call for them constantly! I just adore the color <3

      Reply
  4. Francesca says

    May 27, 2016 at 9:46 am

    Natalie this is absolutely gorgeous! It must also be also very tasty ^.^ can’t wait to try it ♥

    ★★★★★

    Reply
    • Natalie says

      May 27, 2016 at 5:08 pm

      Thank you Francesca! I had so much fun just decorating these, I think I need a parfait for every color of the rainbow 🙂

      Reply
  5. Amanda says

    May 27, 2016 at 11:54 pm

    Wow these are stunning ?? the purple potatoes are really common in Hawaii , and are much sweeter and dense , you created magic with them ???

    Reply
    • Natalie says

      May 28, 2016 at 1:14 am

      Oh really!?! Well there’s reason 439 then that I need to move there 😀 They are really tasty, much better than the orange, but I still love the flavor of the Japanese ones the most <3 Thanks Amanda!

      Reply
  6. Mandy says

    May 28, 2016 at 5:09 am

    Natalie!!!! I swear your photos and videos just keep getting better and better! This parfait is seriously SO gorgeous!!!! We’re huge purple fans over here and we have a bunch of purple flowers in our yard, so this is a must! I’m adding purple sweet potato to my grocery list! Looks amazing! <3

    Reply
    • Natalie says

      May 28, 2016 at 3:36 pm

      Just imagine how beautiful this would be with some pretty pink pitaya nicecream on top of the purple sweet potato part, it would be like a Willow dream jar! Ooh yes, use the flowers while they last! Thank you Mandy <3

      Reply
  7. Heather McClees says

    May 29, 2016 at 8:58 pm

    This is gorgeous! I just love purple sweet potatoes! Lucky you, they are so hard to find during summer here in SC. Be sure to eat plenty for me! 🙂 However, I can’t go a day without a cup of my favorite wild and organic frozen blueberries. They’re so tiny and sweet, I feel like I’m eating candy! 🙂 Beautiful photos, Natalie!

    ★★★★★

    Reply
    • Natalie says

      May 29, 2016 at 11:04 pm

      I totally just happened upon the purple sweets, they aren’t easy to find here either! Heck I can rarely even find white sweet potatoes! That’s why I had to do something fun with it 🙂 Luckily blueberries are easy to find! I’ve actually never tried the wild ones ? Are they that much better? I love frozen blueberries too just to munch on, my favorite berry <3

      Reply
  8. The Vegan 8 says

    May 30, 2016 at 3:21 pm

    I LOVE sweet potato pudding! I make it often, but it’s with regular orange sweet potatoes and a chocolate pudding, I have never tried the purple sweet potato pudding yet! I have bought purple potatoes before, but the regular kind of potatoes, not the sweet kind. These look just beautiful, I love purple as well and would almost be hard to eat because I wouldn’t want to mess them up, haha! Are purple sweet potatoes sweeter than orange? I have heard that they are. Love your video too, as always!

    Reply
    • Natalie says

      May 30, 2016 at 4:10 pm

      Mmm yes I remember your cinnamon-laced chocolate sweet potato pudding! I’ve made it the chocolate way before too, it’s delicious. The sweet potato flavor is much more hidden that way, this legitimately tastes like sweet potato just sweetened up a bit. I love it! Yes the purple ones are sweeter and drier, especially if you bake them as opposed to steam them. This one wasn’t too dry though. Looking back I really regret not buying more of them, I would’ve loved one just baked to eat too 🙂 Here we are again going on about our love for sweet potatoes haha! But they are amazing <3

      Reply
  9. Masha | Cardio with Carrots says

    May 31, 2016 at 4:55 pm

    I agree with everyone else on this post. The photographs are just amazing!! Now….to find a purple sweet potato…grrr. Till then I will try the orange sweet potato and nice cream combo.

    Reply
    • Natalie says

      May 31, 2016 at 11:01 pm

      Thank you Masha, and good luck finding a purple potato! They seem to just pop up at health food stores every once in a while very unpredictably, so if you spot them buy a few 🙂 But yes the orange ones will work flavor wise too!

      Reply
  10. Becky Striepe says

    June 1, 2016 at 5:18 pm

    This looks so good! I love the purple sweet potato pudding.

    Reply
    • Natalie says

      June 1, 2016 at 11:40 pm

      Thanks Becky 🙂

      Reply
  11. Bianca - ElephantasticVegan says

    June 1, 2016 at 10:06 pm

    B.E.A.U.T.I.F.U.L.! <3 I need some purple sweet potatoes asap.
    If I'd had a huge garden, I'd only plant purple produce 😀 hahaha or at least most of them would be purple kinds.

    Reply
    • Natalie says

      June 1, 2016 at 11:40 pm

      I love that idea!! Why not enjoy the beauty of purple while its growing too! I certainly don’t have a green thumb, so perhaps I’ll have better luck with purple plants 😀

      Reply
  12. Mandy says

    June 5, 2016 at 3:52 pm

    Sorry it took me so long to leave feedback!!! As you know, we made this the other day and LOVED it!!! OH. MY. GOODNESS!!! I’m in love with the purple sweet potato pudding layer….the color, the simplicity, and obviously the flavor! I took your idea about making a pitaya nicecream layer for the center and it was a perfect addition!!! It paired perfectly with the pudding and blueberry nicecream layer. Willow insisted that I layered her parfait…even though I knew she’d have me separate it in the end! And yep, she started eating the blueberry nicecream and then asked me to put each layer in its own bowl 🙂 All three of us gave it a giant thumbs up and we’ll definitely be making this again soon! xo

    ★★★★★

    Reply
    • Natalie says

      June 5, 2016 at 5:38 pm

      Not long at all! I so appreciate you taking the time to leave a lovely review. Always 🙂 The pudding layer could be it’s own thing right?! It tastes just like what it is–extra sweet sweet potato–but I love it too! And I can actually see where she’s coming from with the unlayering part. You have to layer for the insta shot, but I eat almost all parfaits layer by layer too 😀 Thanks Mandy <3

      Reply
  13. Aryane @ Valises & Gourmandises says

    March 24, 2017 at 11:31 am

    I have no words for how beautiful these parfaits are!
    I love the idea of sweet potato, but I don’t like the texture as much as other colours. I think I’d love it mixed into a delicious breakfast like this!
    I’ve mixed orange sweet potato with dates, cacao, maca and silken tofu and it was simply amazing!

    ★★★★★

    Reply
    • Natalie says

      March 24, 2017 at 3:22 pm

      Mmmm that sounds delicious altogether, super creamy and sweet I am sure! And vibrant 🙂 The purple ones are fun just for presentation, but the taste isn’t too different. Thank you so much Aryane!

      Reply
  14. Mandy says

    November 15, 2017 at 3:35 am

    is there a substitution for the coconut cream? i only have yoghurt at home *cries*

    Reply
    • Natalie says

      November 15, 2017 at 10:06 am

      Yogurt would be perfect on top, I love that idea! Enjoy 🙂

      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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