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, savory · January 24, 2015

Raw Wraps Review + GIVEAWAY! (closed)

When I discovered these wraps with their ridiculously clean ingredient list I was pretty excited to try them. What is in them is great, but what’s not in them is pretty awesome too. They are soy, gluten, dairy, corn, nut, GMO, and wheat free! You know how much I love things that are free of a lots of other things (remember these?).

Keep reading to find out more about these wraps with their impressive ingredient list and great taste, and soon you’ll be just as excited as me. Oh, and you can enter to win some in my awesome GIVEAWAY!

These clean green tortilla-replacers surprised my in many ways…

The taste: They are veggie wraps, but the first ingredient is actually fruit. Apple to be exact. They don’t taste appley, but they definitely have a sweetness to them, especially before you add fillings. The veggie flavor comes through too though. Nice and balanced.

The texture: The texture surprised me the most. They are so soft and flexible! You can roll them or fold them or burrito them or anything with no cracking or splitting. The most delicate part is the edge since they are so thin, so be careful to avoid mini tears.

The size (9.5 inches): I don’t know why, but I didn’t expect them to be so roomy. I’m glad they are though, because bigger wrap = more fillings!

Preservative free: I didn’t even include this in the list of frees, but its true. And they don’t even have to be kept in the fridge or freezer. That’s the magic of dehydration for ya’.

Spinach vs Kale: I had a feeling I would prefer the Kale variety, and I was right. Why? Because there is no onion on the ingredient list for the Kale wraps. It’s a very subtle difference, but if I have to choose it’d be kale. They are a little sweeter, a little simpler. That’s just me though, I think it’s a matter of personal tastes.

Nutrition Stats

  • 70 calories
  • 0 fat
  • 20mg sodium
  • 4g fiber
  • 7g sugar
  • 2g protein
  • A good dose of vitamins A, K, C, and potassium too!

You can read more about the ingredients used here.

And check out my fun video starring Raw Wraps!

Honestly, these wraps are softer than any gluten-free tortilla I’ve tried. Not to mention much more nutritent-filled. They remind me of my homemade Dehydrator Spinach Wraps. And although I hate to admit it, I think Raw Wraps are probably better!

All in all they are simple, healthy, tasty, and really versatile. I’m just imagining the wrappabilities! It’d be great if they were certified organic, but hey I’m not perfect about the organic thing either.

If you need these veggie wraps pronto, then you can order them from their website. They aren’t in many stores yet, but they do ship to the US and international.

And be sure to enter my GIVEAWAY below!

GIVEAWAY!

After all this wrap-talk I know you want to try them, so be sure to enter this awesome giveaway! Prize – one pack of Kale Wraps AND one pack of Spinach Wraps to 2 winners!

a Rafflecopter giveaway

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In: vegan, gluten-free, savory · Tagged: kale, quinoa, spinach, tortilla, vegetable, wrap, video

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Comments

  1. Lux Veritatis says

    January 27, 2015 at 1:47 pm

    I would definitely make some sushi since I can’t get nori sheets, so it would be rice, carrots, hummus, and some lettuce:)

    Reply
    • Natalie Thomas says

      January 27, 2015 at 2:19 pm

      That’s an awesome idea! I want to try that now 🙂

      Reply
  2. Shonalika says

    January 27, 2015 at 1:59 pm

    Wow, normally I don’t think raw wraps look very appealing – they come across as dry or splintery as you say. But these look gorgeous! I’m happy with regular whole-wheat wraps but I’d really want to try these out of curiosity! A falafel wrap to start of with methinks:D

    Reply
    • Natalie Thomas says

      January 27, 2015 at 2:20 pm

      We think alike, because one of the first things I made was a falafel wrap too! And it was quite lovely 🙂 And yes the texture is surprisingly soft for raw wraps!

      Reply
  3. Deanna says

    January 27, 2015 at 2:27 pm

    I would most likely make a wrap with hummus, tomato, spinach, dehydrated mushroom "bacon" or what that girl said down there about sushi wrap! That is an awesome idea.

    Reply
    • Natalie Thomas says

      January 27, 2015 at 2:34 pm

      Yum! I always hear about tempeh or coconut "bacon", but mushroom "bacon" sounds even better!

      Reply
  4. Tabetha says

    January 27, 2015 at 3:04 pm

    I’ve been craving burritos for months, but have yet to indulge. I would love to try these yummy raw wraps out with some rice, beans, salsa, and fresh guacamole! Yum!!

    Reply
    • Natalie Thomas says

      January 27, 2015 at 3:54 pm

      Burrito is definitely on my list to try with them too! I would have already, but I don’t have any beans in my cabinet right now, so I’ll have to make a grocery store run before I can make that happen 😉

      Reply
  5. Rebecca Pytell says

    January 27, 2015 at 3:31 pm

    Um a hummus sammy! Dude, these wraps are awesome! I love all wrap/tortilla type "breads", haha!

    Reply
    • Natalie Thomas says

      January 27, 2015 at 3:53 pm

      Yes non-bread breads are awesome! I was pretty excited when I found these, and yes I think they are begging for some hummus 🙂

      Reply
  6. Kim Armstead says

    January 27, 2015 at 4:25 pm

    I’m excited to try the spinach and kale wraps. I miss tortillas since going vegan. There are some vegan tortilla options, but I have generally avoided them because I just don’t seem to digest them very well. I have also failed to grasp the art of lettuce wrapping. These wraps should be a real treat! I would probably include something simple like tomato and mango.ka

    Reply
    • Natalie Thomas says

      January 27, 2015 at 5:27 pm

      Yeah my lettuce wraps usually break and become a tossed salad 🙂 LOL

      Reply
  7. Hannah says

    January 27, 2015 at 4:36 pm

    These wraps look amazing!I’d love to make some nori-less raw sushi. Fill them with cauliflower rice, cucumber, carrots, and avocado.A burrito would also be awesome- with guacamole, salsa, and veggies.

    Reply
    • Natalie Thomas says

      January 27, 2015 at 5:31 pm

      I’m a huge sushi fan so that sounds pretty fantastic to me, but there’s five wraps to a pack, so that’s enough to try both 🙂

      Reply
  8. Lisa says

    January 27, 2015 at 4:40 pm

    i’d love to make falafel wraps with these! 🙂

    Reply
    • Natalie Thomas says

      January 27, 2015 at 5:29 pm

      I can say from experience that they are pretty awesome with falafel! I made homemade falafel for the first time, wrapped it up with some lettuce + avocado dressing and it was very yummy!

      Reply
  9. Aist Viduolyt says

    January 27, 2015 at 5:16 pm

    Spicy tofu and vegetables with a little bit of tahini dressing! MMM… i want these so much!!

    Reply
    • Natalie Thomas says

      January 27, 2015 at 5:32 pm

      It sounds like you’ve got it all planned out! I love it 🙂

      Reply
  10. Mirjam Reino says

    January 27, 2015 at 5:17 pm

    Carrots & chicken

    Reply
  11. Paige says

    January 27, 2015 at 6:34 pm

    I’m really into southwestern flavors right now so I would wrap up an avocado, some fresh jalapeno and carrots, raw onion, a sprinkle of cilantro and some baked tempeh.

    Reply
    • Natalie Thomas says

      January 27, 2015 at 6:38 pm

      Sounds spicy! Probably too spicy for my tastes (me and jalapeos don’t mix) 🙂 But go for it!

      Reply
  12. Rebekah says

    January 27, 2015 at 7:31 pm

    Awesome!!! I would love love LOVE to try these out for myself! I have been looking for a wrap like this for awhile when I go to the grocery store. They need to make these much more common. 🙂 I would love to wrap up some roasted eggplant with tomato sauce, basil, and pureed cauliflower. That sounds like a delightful dinner combination to me!

    Reply
    • Natalie Thomas says

      January 27, 2015 at 8:03 pm

      Hopefully they’ll make their way into stores soon. That sounds like an awesome dinner! Anything with pureed cauliflower and I’m game 😉

      Reply
  13. Ashley P says

    January 27, 2015 at 8:39 pm

    Hummus, beans, and veggies

    Reply
  14. Yoojin Lee says

    January 27, 2015 at 9:03 pm

    these sound soooo yummy! i’d wrap up lots of avocado slices, sprouts, spinach, with some mustard 🙂

    Reply
    • Natalie Thomas says

      January 27, 2015 at 9:08 pm

      Yum! I love sprouts, they make me feel like I’m eating super healthfully 🙂

      Reply
  15. Kristen says

    January 27, 2015 at 10:32 pm

    I’d wrap up some roasted eggplant.

    Reply
  16. Paige Callahan says

    January 27, 2015 at 11:03 pm

    I would make an egg and smoked salmon wrap!

    Reply
  17. Sam says

    January 27, 2015 at 11:08 pm

    Thank you for the great review! It’s always exciting to find new raw vegan items!

    Reply
    • Natalie Thomas says

      January 28, 2015 at 12:34 am

      You are so very welcome 🙂 I get pretty pumped about new food finds too!

      Reply
  18. Simon's Mom says

    January 28, 2015 at 2:13 am

    These look delicious and I’d like to put some roasted veggies, cucumber, and baba ganoush in one.

    Reply
    • Simon's Mom says

      January 28, 2015 at 2:14 am

      I entered as Annette. 🙂

      Reply
    • Natalie Thomas says

      January 28, 2015 at 2:24 am

      Sounds delicious! My sister’s been on a baba ganoush kick so I’ll have to pass that idea on to her 🙂

      Reply
  19. cassie says

    January 28, 2015 at 4:51 am

    These look delicious! I definitely want to find them and try them out. Yummy!

    Reply
    • Natalie Thomas says

      January 28, 2015 at 12:55 pm

      They are only in a few stores in the southeast US right now. Best of luck in the giveaway, but you can order them online too 🙂

      Reply
  20. noya says

    January 28, 2015 at 1:12 pm

    I would use them to pack as much veggies as i can to go 🙂

    Reply
  21. Pat says

    January 28, 2015 at 10:03 pm

    I would make a chicken and veggie wrap.

    Reply
  22. Kent P says

    January 28, 2015 at 10:05 pm

    Pretty awesome would make a bean wrap

    Reply
  23. Lauren says

    January 29, 2015 at 8:08 pm

    I would wrap beans and cheese.

    Reply
  24. Vicky says

    January 29, 2015 at 9:06 pm

    I know it will sounds crazy, but I would wrap up banana with tahini and cacao nibs 🙂

    Reply
    • Natalie Thomas says

      January 29, 2015 at 9:07 pm

      That’s an unusual combo, but I like all the components so why not! 🙂

      Reply
  25. Lizardo says

    January 30, 2015 at 5:25 am

    Avocado & Apple slices!

    Reply
  26. brittany koelmel says

    January 31, 2015 at 12:02 am

    YUM! I would try some tomato and basil!

    Reply
    • Natalie Thomas says

      February 2, 2015 at 1:09 pm

      Like a little pizza wrap!

      Reply
  27. Jessica says

    February 1, 2015 at 2:33 pm

    I would make veggie & hummus wraps!

    Reply
    • Natalie Thomas says

      February 2, 2015 at 1:09 pm

      Hummus would be good…very good 🙂

      Reply
  28. Cassandra Cap Marquez says

    February 2, 2015 at 9:49 am

    i would make a bean burrito first.

    Reply
    • Natalie Thomas says

      February 2, 2015 at 1:09 pm

      I just made one and it was delicious! I was amazed how much I could stuff in there 🙂

      Reply
  29. Amanda Brooks says

    February 2, 2015 at 3:24 pm

    Absolutely obsessed with this idea and hello fellow floridian!! Let’s see first wrap, probably peanut butter and shredded carrots!

    Reply
    • Natalie Thomas says

      February 2, 2015 at 4:01 pm

      Yay! I’m always happy to find other east-coasters since sometimes it seems like everyone is over on the other side of the country 🙂 This company happens to be located in FL too!The PB + carrots is a neat idea, and one that I never would have thought of!

      Reply
  30. Jennifer Arent says

    February 3, 2015 at 4:31 am

    I would wrap up the most vibrant veggies, just like [email protected]

    Reply
  31. Sara Smith says

    February 3, 2015 at 10:11 pm

    I would wrap up black beans, red pepper, red onion, romaine lettuce, avocado, jalapeno, tomato, hymalayian pink salt, black pepper and crush red peppers! Sending lots of love and light your way, best wishes!

    Reply
    • Natalie Thomas says

      February 3, 2015 at 11:23 pm

      You must be braver than me when it comes to spicy food 🙂 Thank you for the positive energy, and much love to you too!

      Reply
  32. Emma Winegardner says

    February 3, 2015 at 11:51 pm

    I would use all the greens and veggies I could fit in there, and maybe some hummus. Thanks for enlightening us about these wraps. 🙂

    Reply
    • Natalie Thomas says

      February 3, 2015 at 11:54 pm

      That’s one of my favorite uses too, and I’m amazed just how many do fit in there! I love sharing awesome new products like this with you 🙂

      Reply
  33. Houra says

    February 4, 2015 at 6:16 pm

    I would make a beautiful violet beet sauce to add some moisture then take some of my favorite veggies and stuff in there, then top it of with some chilli pepper and nutritional yeast!!!Thank you so much for sharing this,its really cool!

    Reply
    • Natalie Thomas says

      February 4, 2015 at 6:25 pm

      Anytime you want to make that beet sauce for me feel free, because that sounds gorgeous! I’m glad you’re excited about the wraps too, I love sharing vegan/raw product finds!

      Reply
  34. Christina M. says

    February 6, 2015 at 10:39 pm

    Greens, hummus and sprouts!

    Reply
  35. Heidi says

    February 6, 2015 at 11:35 pm

    Fun, I love vegan contests. 🙂

    Reply
  36. Janina says

    June 2, 2016 at 2:07 pm

    Hey, great job on making a beautiful review, the photos are great, and it looks even more appealing than before. 🙂
    However, people trust reviews a lot, and I would say that, when you state the nutrition facts, many people are used to assume that they are per 100g, whereas the facts you listed are per serving (1 serving = 1 wrap = 18g), which makes it a whole more serious on the sugar account. 7g of sugar per 100g of product would have been totally fine, but you have here 7g per 1 wrap, that’s almost 2 tea spoons. I bet you’ll even eat more than 1 wrap per meal (or many would do, maybe not you) – that’s easily up to 4 tea spoons of sugar right there… Just saying that too many “healthy” products are hiding in the “natural” sugars not explaining that where ever the sugar comes from, it’s chemically broken down in our bodies the same way. If you make a review for others, please be more critical. 😉

    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 -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -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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