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veganMango Parfait with Coconut Crunch

veganVanilla Pear Tart with Hazelnut Cream

veganCacao Fruit Salad

veganRaw Mini Blueberry Muffins

veganRaw Vegan Dirt Cups

veganDehydrator Spinach Wraps

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KEY LIME PIE BARS🍋‍🟩 ✨Comment “RECIPE

KEY LIME PIE BARS🍋‍🟩

✨Comment “RECIPE” and I will DM it to you! Or click the link in my bio @feastingonfruit

These creamy vegan key lime pie bars are a healthy-ish spin on key lime pie! Starting with a no-bake coconut crust made with @ndmedjooldates Coconut Mini Medjools, and topped with a sweet-tangy filling made without dairy or eggs💚🥥 An easy summertime (or anytime) dessert☀️

#keylimepie #medjooldates #dairyfreerecipe #veganglutenfree #sponsored

WHITE CHOCOLATE RASPBERRY CRISPY PROTEIN BARS❤️

✨Comment “RECIPE” and I will DM it to you! Or click the link in my bio @feastingonfruit

Rice crispy treat meets protein bar with a delicious tangy raspberry white chocolate twist! This recipe is gluten-free and nut-free made with @sunbutter, and marshmallow free with maple syrup to sweeten instead😋😋 The perfect healthy sweet protein snack!

#whitechocolateraspberry #dairyfreerecipes #proteinbars #ricecrispytreats #glutenfreevegan #sunbutter

CHOCOLATE CHIP FUDGE COOKIE CUPS🪺 A buttery ch

CHOCOLATE CHIP FUDGE COOKIE CUPS🪺

A buttery chewy chocolate chip cookie baked in a muffin tin to create the yummiest edible cups🍪 This recipe is gluten-free and vegan friendly, stuffed with an easy 3-ingredient chocolate fudge filling made with @ndmedjooldates Organic Pitted Medjool Dates, and topped with “candy eggs” for a sweet easter treat🤎🐣 Recipe below…

INGREDIENTS
1 cup (256g) runny tahini or cashew butter
1/2 cup (70g) coconut sugar
1/4 cup (50g) cane sugar
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
1 tsp vanilla extract
1/2 cup (62g) gluten-free flour
1 tsp baking powder
1/2 tsp salt
1/2 cup (80g) mini chocolate chips
2-3 tbsp almond milk (as needed)

CHOCOLATE CREAM
4 oz (113g) unsweetened chocolate, melted
1 cup (240g) almond milk
8-9 @ndmedjooldates Organic Pitted Medjool Dates (~130g)
Jordan almonds for the candy “eggs”

INSTRUCTIONS
Preheat the oven to 350°F, and grease a muffin pan with nonstick spray. Use a hand mixer to beat together the tahini/cashew butter, coconut sugar, cane sugar, flax egg, and vanilla. Add the flour, baking powder, and salt. Continue mixing until combined. If that batter seems dry/crumbly, add 2-3 tbsp almond milk (the texture will be dependent on how thick vs. oily your nut butter is). Fold in the mini chocolate chips.

Use a large cookie scoop to scoop 2 to 3 tablespoons of dough into each muffin cup (you will get 8-9 in a full size muffin pan). Use a tablespoon to create an indentation in the middle of each cookie cup. Bake for 15 to 17 minutes at 350°F. As soon as you remove them from the oven, use the tablespoon to re-indent the middle of each cookie cup while the cookies are still warm. Cool for 30 minutes, then use a butter knife to pop them out of the muffin pan. Cool completely on a cooling rack.

For the chocolate cream, blend the almond milk and Medjool dates. With the blender running, stream in the melted chocolate. Blend until well combined and very smooth. Spoon the chocolate cream into the middle of each cookie cup, top with three candy eggs or jordan almonds. Chill overnight (or at least 4 hours).

#chocolatechipscookies #dairyfreerecipes #glutenfreevegan #easterbaking #medjooldates

DUBAI CHOCOLATE CUPS💚🤎 Inspired by the vira

DUBAI CHOCOLATE CUPS💚🤎

Inspired by the viral Dubai chocolate bar, these homemade dark chocolate cups are stuffed with a sweet, nutty, textured pistachio tahini filling, but with a few easier to find and healthier swaps!

Pistachio butter instead of pistachio cream, and toasted @edwardandsons Let’s Do Organic Unsweetened Shredded Coconut instead of toasted phyllo shreds🥥

All the trendy indulgence, but gluten-free dairy-free✨Recipe below…

INGREDIENTS
-1 tbsp (14g) coconut oil or dairy-free butter
-1 cup (70g) @edwardandsons Let’s Do Organic Unsweetened Shredded Coconut
-Pinch of salt
-1/2 cup (112g) pistachio butter
-2 tbsp (28g) tahini
-2 tbsp (40g) maple syrup
-1 cup (180g) dark chocolate chips
-1 tsp coconut oil
Dairy-free white chocolate (melted) + crushed pistachios for garnish

INSTRUCTIONS
Line a muffin pan with paper liners. Melt the butter in a nonstick skillet over medium heat. Add the coconut and salt. Toast the coconut, stirring frequently until lightly golden. Remove from the heat and set aside.

Melt the dark chocolate chips with the coconut oil. Spoon a small amount into each muffin cup, coating the bottom and part way up the sides. Refrigerate.

In a separate bowl, combine the pistachio butter, tahini, maple syrup, and toasted coconut. Mix thoroughly, it will be quite thick and moist. Spoon 2 tablespoons into each chocolate cup, pressing into the middle but not quite all the way to the sides.

Cover each completely with the remaining melted chocolate. Garnish with a drizzle of melted dairy-free white chocolate and a sprinkle of pistachios. Refrigerate until set (about 1 hour).

#dubaichocolate #dairyfree #glutenfreevegan #dairyfreeglutenfree #pistachio

SMASHED DATES (4 WAYS!)😋 ✨Comment “RECIPE

SMASHED DATES (4 WAYS!)😋

✨Comment “RECIPE” and I will DM it to you! Or click the link in my bio @feastingonfruit

Think: date bark meets stuffed dates in a new sweet snack: smashed dates🤎 With a caramel-y base, creamy “nutty” @sunbutter middle, and salted chocolate shell. Or get creative with a crunchy, fruity, or high protein option!

#medjooldates #sunbutter #dairyfreerecipes #stuffeddates #healthysnacking

CARROT CAKE COOKIES🥕 Inspired by the infamous C

CARROT CAKE COOKIES🥕 Inspired by the infamous Crumbl, these cookies are unreasonably large, soft and fluffy like a slice of carrot cake, and topped with a delicious swirl of dairy-free cream cheese frosting!

The vegan gluten-free dough has the perfect balance of spread and thickness thanks to @edwardandsons Let’s Do Organic Cornstarch, and the frosting is extra light and fluffy with a splash of Let’s Do Organic Heavy Coconut Cream🧡🤍 Recipe below!

INGREDIENTS
-1/4 cup + 2 tbsp (75g) coconut oil
-1/4 cup + 2 tbsp (96g) cashew butter
-1 cup (140g) coconut sugar
-1 flax egg (1 tbsp flax meal + 2 tbsp warm water)
-1 tsp vanilla extract
-1 cup (124g) gluten-free flour
-1/4 cup (30g) @edwardandsons Let’s Do Organic Cornstarch
-1 tsp baking powder
-1 tsp cinnamon
-1/4 tsp each ginger, nutmeg, cloves
-1/2 tsp salt
-3/4 cup (75g) finely grated carrots
-1/2 cup (56g) chopped walnuts (optional)

FROSTING
-4oz vegan cream cheese, softened
-1/4 cup (56g) vegan butter, softened
-2 cups (240g) powdered sugar
-1-2 tbsp @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/2 tsp vanilla
-Pinch of salt

INSTRUCTIONS
Finely grate the carrots and press between two layers of paper towels to soak up excess moisture.

Combine coconut oil, cashew butter, coconut, sugar, flax egg, and vanilla. Beat on high until well combined. Add the remaining ingredients. Continue mixing until combined. Chill 30 minutes.

Preheat the oven to 350°F, and line a baking pan with parchment paper. Use a large cookie scoop to scoop 2 to 3 tablespoons per cookie onto the baking pan, leaving plenty of room for spreading (4 cookies per pan max). Bake for 12-13 minutes. Cool for 10 minutes, then transfer to a cooling rack. Repeat with the remaining batter (you will get 8 jumbo cookies or 12 normal sized).

To make the frosting, beat together the butter and cream cheese until creamy and light. Add the vanilla and the powdered sugar 1 cup at a time, mixing in on low speed. Add the coconut cream, and whip on high speed until light and fluffy. Frost the cooled cookies, top with sugared walnuts and toasted coconut.

#dairyfreerecipes #crumblcookies #carrotcakerecipe #glutenfreevegan

BLUEBERRY MINI MUFFINS🫐 Inspired by nostalgic

BLUEBERRY MINI MUFFINS🫐

Inspired by nostalgic grocery store snacking memories of Little Bites blueberry mini muffins, I created the yummiest healthier copycat recipe! Made with gluten-free and vegan ingredients so everyone will love them. Kid-friendly and easy to freeze, so feel free to double (or triple) the batch!

Plus an easy trick for using frozen blueberries without turning the entire bowl of batter purple💜

INGREDIENTS
-1/4 cup (60g) avocado oil (or melted butter)
-1/2 cup (70g) coconut sugar
-1 flax egg
-1/2 cup (120g) nondairy milk
-1 tsp vanilla extract
-3/4 cup (93g) gluten-free flour
-2 tbsp (15g) coconut flour
-1 tsp baking powder
-1/4 tsp cinnamon
-1/4 tsp salt
-1 cup (140g) wild frozen blueberries

✨Comment “RECIPE” for full recipe and detailed instructions, or click the link in my bio @feastingonfruit

#blueberrymuffins #minimuffins #healthysnackideas #glutenfreevegan #dairyfreerecipes

BAKED CHOCOLATE SPRINKLE DONUTS🍩

✨Comment “RECIPE” and I will DM it to you! Or click the link in my bio @feastingonfruit

Fluffy baked chocolate sprinkle donuts made with gluten-free vegan ingredients including delicious Chocolate @sunbutter and topped with an easy vegan chocolate glaze that hardens quick🍫😋 Bake a batch for an easy indulgent brunch sweet treat or healthier homemade dessert!

#chocolatedonuts #bakeddonuts #glutenfreedairyfree #sunbutter #healthydesserts

COPYCAT HEAVENLY HUNKS🍪 Taking inspiration from

COPYCAT HEAVENLY HUNKS🍪 Taking inspiration from one of my all time Costco’s faves, I created a DIY oatmeal dark chocolate heavenly hunks recipe! And they are both heavenly and taste (and feel, texture is key!) JUST like the original😋😋

Just 8 easy ingredients including oatmeal, @edwardandsons Let’s Do Organic Unsweetened Shredded Coconut, cacao butter for the most authentic copycat flavor (and a sub if you don’t have it!), and mini chocolate chips. Plus less sugar per square, and an option to add protein too✌️ Recipe below!

INGREDIENTS -3 cups (330g) rolled oats
-2/3 cup (45g) @edwardandsons Let’s Do Organic Unsweetened Shredded Coconut
-1/4 cup (30g) tapioca flour (or protein powder)
-1/2 tsp salt
-1/2 cup (160g) agave or maple syrup
-1/4 cup (50g) coconut oil
-1/4 cup (45g) cacao butter (or more coconut oil)
-1/2 cup (80g) mini dark chocolate chips

INSTRUCTIONS
Melt the agave, coconut oil, and cacao butter together in a bowl (30 seconds on high). Stir until smooth, then set aside to cool to room temperature (important or the chocolate chips will melt!).

Blend the rolled oats in a food processor for 10 seconds. It should be a powdery consistency with some bigger oat pieces remaining. Add the shredded coconut, flour, and salt. Process for another 5 seconds or so just to combine.

Add the liquid mixture to the food processor, and blend until sticky and dough like. Add the chocolate chips, and pulse to evenly distribute. Press VERY firmly into a 9x5” pan lined with parchment paper.

Refrigerate overnight (minimum 6 hours). Cut into squares (I got about 24). Keep in the refrigerator in an airtight container.

#heavenlyhunks #oatmealrecipe #healthysnacks #veganglutenfreerecipes #nobakedessert

RASPBERRY CHEESECAKE BROWNIE BITES🍫 ✨Comment

RASPBERRY CHEESECAKE BROWNIE BITES🍫

✨Comment “RECIPE” and I will DM it to you! Or click the link in my bio @feastingonfruit

Rich no-bake brownie, creamy cheesecake, and tangy raspberry combine in a delicious chocolate covered bite! Dairy-free, gluten-free, and sweetened with @ndmedjooldates Perfect for Valentine’s Day or any occasion that needs a sweet easy treat❤️😍

#dairyfreerecipes #valentinesdayrecipes #medjooldates #veganglutenfreerecipes #chocolovers

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