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vegan, brownies & bars, sweet · April 18, 2017

(Secret Ingredient) Vegan Lemon Bars

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With a crispy oat cracker crust and a luscious veggie-laced lemon filling, these tasty Vegan Lemon Bars are like no citrus dessert you’ve had before!
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(Secret Ingredient) Vegan Lemon Bars

If we were to play a round of Guess the Secret Ingredient with this recipe it would be a short game. There are only so many things you can hide under the delicate color and flavor of lemon.

Banana would cancel out the citrus in a second. Tofu is not something I really use in my recipes these days. Dates aren’t a sneaky secret around this site at all. Pineapple, while surprisingly good with lemon, is not it. Beans in desserts isn’t really my style. And we are just about out of light-colored, mild-flavored possibilities already.

Except one. One that starts with a C and rhymes with sour. One that made this milkshake so thick and this pudding so creamy. One that had I mentioned it in the title might have sparked an involuntary ewwww! reaction–hence the mysterious name. You have my (not so) tricky lemon bar secret all figured out by now, don’t you?

It’s cauliflower.

But that is not the only thing that makes this recipe special.

So before we talk about how I steamed cauliflower and blended it into the lemon layer and it made for the most amazing creamy texture and you can’t taste it at all, let’s talk about that crispy oat crust…

(Secret Ingredient) Vegan Lemon Bars

To tell the full story of how this crust came to be, we have to rewind all the way back to June of last year when I went to Oregon to visit my sister.

The very first day I was there, we went into a health food store for some mid Portland-wandering fuel and I came out with fresh blackberries, oat crackers, and dark chocolate. I wish I could remember which health food store it was, but since I went into pretty much every single one I saw (and since it’s Oregon, that’s A LOT!) I can’t keep them all straight. Sitting on the sidewalk snacking, getting funny looks from many humans and envious looks from many dogs, I discovered my favorite store-bought cracker: Nairn’s Organic Oat Crackers.

And while that may sound a bit dramatic for a story about crackers, I am not exaggerating one bit. I went through 3 whole boxes on that trip and I was only there for 4 days. And when I got home I immediately stocked up on them from Amazon. It was cracker love level = obsession.

(Secret Ingredient) Vegan Lemon Bars

So when Nairn’s reached out to me it was an obvious YES. Because me and these crackers have a history and I wouldn’t pass up an opportunity to share their delicious crunchy snack-perfection with you.

Although I must admit, now that I have tried their Oat Grahams too the crackers have some stiff snack competition. Because those grahams are subtly sweet and scrumptious!

(Secret Ingredient) Vegan Lemon Bars

Oat cracker crust. I have complained in the past about how oat flour crusts never have the crispy texture that I am looking for as the base of a bar or pie. But I discovered that oat cracker crusts have exactly the crumbly toasty texture I want while still keeping things oat-based and easy.

The crust of these lemon bars is made of oat crackers ground into crumbs plus maple syrup to sweeten and hold it all together. The texture is reminiscent of a graham cracker pie crust and the taste is a little salty + a little sweet, which compliments the creamy citrus top layer beautifully.

The ingredients in these crackers are pretty simple: oats, oat bran, oil, and salt. While they are not oil-free, they are still quite low in fat. And it’s that little bit of oil that makes them a much better crust base than plain oat flour, which just turns chewy when you bake it. So I do not recommend subbing in oat flour here.

If you don’t want to use the crackers for the crust, I would suggest switching to this almond flour crust instead.

(Secret Ingredient) Vegan Lemon Bars

Lemon cauliflower cream. The filling gets some of it’s creaminess from the cauliflower, but there is coconut involved too. I first tried using coconut milk in this recipe, but with all the lemon juice it was just too much liquid. So I switched to coconut cream, a.k.a. the thick part scooped out of a can of full fat coconut milk that has spent a night or two in the fridge. Thickness and richness without all the extra liquid.

In addition to the creamy coco-cauli base, there is lots of lemon flavor with a combination of lemon zest and freshly squeezed lemon juice, maple syrup for sweetness, and arrowroot starch to help the bars set and slice cleanly.

A quick note! The first batch of these bars I made in the smaller rectangle pan you see in the video, but the crust was too thick and I had extra filling that would’ve overflowed the pan. The second time I used a larger square pan and it worked perfectly. So don’t let the pan in the video confuse you–8×8″ square is the way to go!

(Secret Ingredient) Vegan Lemon Bars

These bars need to be baked and chilled overnight, so they aren’t exactly the quickest of desserts. But the wait is worth it my lemon treat lovers! Maybe make some oat graham ice cream sandwiches in the meantime.

P.S. Thank you for all the love and support on my last post. You guys are seriously amazing!

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(Secret Ingredient) Vegan Lemon Bars

★★★★★ 4.6 from 5 reviews
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 9 bars 1x
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Description

With a crispy oat cracker crust and a luscious veggie-laced lemon filling, these tasty Vegan Lemon Bars are like no citrus dessert you’ve had before!


Ingredients

Scale

Oat Cracker Crust*

  • 1 1/2 cup Nairn’s Oat Crackers, ground ((about 18 crackers))
  • 1/4 cup maple syrup

Lemon Cream

  • Cream from a 15oz can of full-fat coconut milk ((chilled overnight))
  • 2 cups cooked cauliflower
  • 1/2 cup maple syrup
  • 1/2 cup fresh-squeezed lemon juice
  • Zest from one lemon
  • 3 tbsp arrowroot starch
  • 1/4 tsp turmeric ((optional for color))

Instructions

  1. Preheat the oven to 375F.
  2. For the crust, grind the crackers in a blender or food processor and slowly drizzle in the maple syrup until you have a sticky crumbly mixture. 
  3. Press into an 8×8″ square pan lined with parchment paper. Set aside.
  4. For the filling, blend all the ingredients on high until smooth and creamy.
  5. Pour on top of the crust.
  6. Bake for 45 minutes at 375F.
  7. Cool then chill overnight.
  8. Slice into squares and enjoy! Keep in the fridge.

Notes

*Alternatively you could use this almond flour crust

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In: vegan, brownies & bars, sweet · Tagged: cauliflower, citrus, coconut, crust, oat, cracker, nairns, hidden veggies

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Comments

  1. Leah M | love me, feed me says

    April 18, 2017 at 10:14 am

    These are actual magic! The texture of the lemon layer looks so dreamy. And it has vegetables which means I can eat the whole batch right?? 😉 Such a perfect spring treat!
    I’ve never seen those crackers before, but I’m going to be on the look out for them now!!

    Reply
    • Natalie says

      April 18, 2017 at 5:57 pm

      Can and SHOULD eat the whole batch!! Oh yay, I hope you can find them. I haven’t spotted them here yet at my one health food store, but I’m pretty sure any city with a respectable number of natural grocery stores should have them?

      Reply
  2. Marina says

    April 18, 2017 at 5:11 pm

    Hi there, any substitute for arrowroot starch? As amazon is not my options in my country. Could i just simply substitute it with corn starch instead?

    ★★★★

    Reply
    • Natalie says

      April 18, 2017 at 5:56 pm

      Yes corn starch will work too!

      Reply
  3. Emma says

    April 19, 2017 at 11:22 am

    I’m super excited, I can buy Nairn’s so easily in the UK. I love lemon flavoured cakess mmmm

    Reply
    • Natalie says

      April 19, 2017 at 1:48 pm

      You are lucky, I have a little bit of cracker-selection envy to be honest 😀 Enjoy the lemony treat Emma!

      Reply
  4. The Vegan 8 says

    April 19, 2017 at 1:37 pm

    Well, what do you know, I just bought 4 bags of cauliflower florets today, haha! I can’t believe it took me until this year to like cauliflower but I’ve been using it in savory recipes now and really enjoy it! These look amazing in the lemon bars!! The color is so vibrant, springy and gorgeous. I can totally see how you wouldn’t taste it either because cauliflower basically tastes like nothing! And so much better than banana, because like you said, there would be no disguising the banana against the lemon. Those crackers look and sound amazing and that is how I am with crackers by Crunchmaster…I seriously want to eat the entire bag in like 30 seconds! These look just as delicious! And I’m suddenly in the mood for some major lemon…we are HUGE lemon lovers in this household, all 3 of us!!

    Reply
    • Natalie says

      April 21, 2017 at 11:35 am

      I think it has become my favorite veggie, and not just because you can make desserts with it 😀 I love it in savory stuff as well, my freezer is full of it right now too! And it is so easy to hide, although I did have to add more maple and lemon juice than I probably would’ve with just a coconut base, but I’m okay with that. Not gonna lie, baked banana bars of a similar style actually sound pretty yummy to me because the banana would get all sweet and caramelized mmmm… But lemon is much more classically springy! You need to whip up something lemony soon, I would love to see it 🙂

      Reply
      • The Vegan 8 says

        April 21, 2017 at 11:47 am

        Oh, it’s coming very soon my friend! I did a lemony treat this week, but it’s not a typical dessert though as one would think! It was literally a spur of the moment decision…hahaha, aren’t those the best?!

        Reply
        • Natalie says

          April 21, 2017 at 11:59 am

          Yayyyyy!! Can’t wait! Yes those are often my favorite recipes too–strike while the inspiration is hot?

          Reply
  5. Ashley says

    April 19, 2017 at 4:35 pm

    I love hiding cauliflower and zucchini in my lemon smoothie bowls, so why not in lemon bars too??!! These look so refreshing, and the crust looks perfectly crispy and graham cracker like! I actually just made a batch of enlightened lemon bars from the Blissful Basil cookbook and topped them with some blueberry nice cream, which totally rekindled my love for lemon. Have to make these next – I bet they’d be great with other citrus juices too =)

    Reply
    • Natalie says

      April 21, 2017 at 11:37 am

      Wow I don’t think I have ever made a lemon smoothie bowl, but I definitely need to now! I will sometimes put a little lemon in smoothies, but never let it be the main flavor. I love lemony desserts and sweet stuff though, so that sounds so good. Maybe add some crunchy granola/rawnola on top and it would be like a deconstructed lemon bar but for breakfast 🙂 Ooooh those bars sound amazing too, I adore lemon + blueberry! And pretty much anything Ashley makes. You have just made me very hungry 😀

      Reply
  6. Mandy says

    April 19, 2017 at 7:18 pm

    Droooooooling!!!!! My Mom used to make lemon bars all the time when I was a kid and I haven’t had them since and for some reason, never ventured out to make a vegan/gf version. So, thank YOU! 🙂 I’m seriously dying over that crust…those crackers make the perfect crust! I swear, sometimes just that little bit of oil takes a recipe from good to amazing – especially when a crispier crust is what you’re after – which is my favorite kind. Then there’s this dreamy lemon filling!!! Cauliflower has become quite the secret magical ingredient – I love it! And combined with coconut has to make it ultra creamy. I’ve added these to my list to try ASAP and I’m wondering how they would work with more of a shortbread crust???? Hmmm, like say your tigernut flour shortbread cookies 😉 Hahaha! can you tell I’m obsessed with those cookies? <3
    OH! Josh came over to the computer while Willow and I watched your video and he commented on how awesome it was! It's been a while since he's seen a video of yours and he said he's loving the editing and style. I'll let you know how these turn out when we try them!

    Reply
    • Natalie says

      April 21, 2017 at 11:41 am

      I think this might be my first time making a v/gf version too, which is weird because I love lemon bars. Sorry lemon bars, you are just a little…forgettable as a dessert lol. I blame chocolate 😀 YES to the tigernut shortbread cookie crust–that would be perfect!!! My cookies or your cookies, either would work! I actually would happily just take a spoon to a big baked dish of the lemon filling no crust required…not that I did that. I have been actually really loving video editing lately and trying to be more unique and creative with it, at least a little bit 🙂

      Reply
      • Gina says

        March 5, 2023 at 11:47 am

        I can’t have coconut cream, so can I substitute cashew instead?

        Reply
        • Natalie says

          March 6, 2023 at 9:45 am

          That should work fine, yes!

          Reply
  7. Demeter | Beaming Baker says

    April 20, 2017 at 12:07 pm

    Oh my sweet, sweet lemon desserts… these look AH-mazing! You know, I was totally thinking about making a lemon bar recipe, but now that I see yours, I’m just gonna have to put that away. Haha. Just, could you send some of these over for me instead? 😉 Meanwhile, this game of Guess the Secret Ingredient would be sooo much more fun if I were there in person. To help you taste “test” all iterations of these would be secret ingredient bars. You know, for research purposes, of course. Also, just so you know, I’d totally be ready to warm that sidewalk spot (is that an ew or what??) next to you, making other humans weirded out, and dogs envious, whereever we went. 😉 Happily snacking on everything awesome we found! Glad you and your sister’s snacking adventures led to these incredible bars! Droolworthy is the only way to describe them. Love ya! xoxo

    Reply
    • Natalie says

      April 21, 2017 at 11:46 am

      Nope, sorry can’t send any because I NEED to see your BB lemony version!!! Do you have anything lemony on the blog yet? ? I can’t think of anything, which needs to change stat. No bake bites or bars or one of your gorgeous beverages–so many citrus-ibilities! Lolol to the “warm sidewalk spot”?? Not the best mental image, but it’s the thought that counts. Two weirdos just sitting on the ground snacking on sweet stuff enjoying the moment while everyone else is in a hurry somewhere or another–yep sounds perfect? xoxo

      Reply
  8. Letty / Letty's Kitchen says

    April 20, 2017 at 3:13 pm

    Excited to try these. I recently put cauliflower in some chocolate brownie muffins to much success!

    Reply
    • Natalie says

      April 21, 2017 at 11:47 am

      It’s a brownie and a muffin in one?!? And it counts as vegetables? This sounds like something my life has been missing for much too long!! Will be hunting that recipe down very soon 🙂 Thanks Letty!

      Reply
  9. Gabriel @ One Clever Chef says

    April 21, 2017 at 10:19 am

    I’ve never thought of using cauliflower in my clean sweet recipes! There are so many options to add texture to a healthy dessert, but cauliflower? That is a new one for me, love it!

    I’m all in for a “Guess what’s in there” game when the food looks that good.

    Cheers!

    Reply
    • Natalie says

      April 21, 2017 at 11:59 am

      There are tons of options, although I find the color issue to make things tricky with these light colored recipes. But I have been loving cauliflower in smoothies lately so why not!? It would’ve been a fun game to do in person instead of answering myself lol? Hope you give it a shot!

      Reply
  10. audrey @ unconventional baker says

    April 25, 2017 at 10:21 am

    I knew the secret ingredient straight away — brilliant use of it too. They look so good and everyone always seems to be looking for a good lemon bar, so I think these will make a lot of people happy ?.

    P.S. I must walk into every health food shop I come across too ? — I’m not even really sure what it is I’m looking for, but I always have the feeling like there might be a new magical ingredient that will be just perfect for… something ?

    Reply
    • Natalie says

      April 25, 2017 at 10:26 am

      Hehe no ingredient is really a “secret” with you anymore when it comes to funky things in desserts. As for health food stores, it’s just the possibility that there may be something inside I’ve never seen before…can’t resist 🙂

      Reply
  11. Pamela @BrooklynFarmGirl says

    April 25, 2017 at 2:24 pm

    These lemon bars look delicious I would have never thought they have cauliflower in them!

    Reply
    • Natalie says

      April 25, 2017 at 7:25 pm

      So sneaky but so good! It just adds a little extra thickness and umph to the lemon layer, plus makes me feel healthy while I indulge 🙂

      Reply
  12. Krishna Gelda says

    June 12, 2017 at 8:14 pm

    Is there a way to estimate how much “2 cups of cooked cauliflower” is?

    Reply
    • Natalie says

      June 12, 2017 at 10:04 pm

      You can just chop and roughly measure the florets, a little less or a little more won’t hurt. It’s probably about 1/2 of a large head or so, maybe a little more 🙂

      Reply
      • Gene says

        April 27, 2019 at 12:24 pm

        I’m not at all familiar with the recipe development process so forgive me if I don’t understand how much more effort this would be, but for many recipes and particular ingredients, all guessing could be eliminated with the simple addition of a gram measurement. The stress induced in some of us at having to guess the amount of cauliflower, etc. is terrible, especially if we’re making the recipe for the very first time and have guests coming over.

        In your estimation of 1/2 of a large head of cauliflower, my experience was almost half of that amount. I think I used around 1/4 of a medium head. This can make a huge difference in the flavor in the end. The other thing was the coconut milk. Even though I used full fat, there was no liquid in the can after taking out of the refrigerator. Then I was left to wonder if I should less than the whole can so as not to over-coconut flavor the bars (I don’t really want them to be too coconutty).

        So, please forgive my rant. It’s just such a joy to follow a recipe that takes all the guesswork out, at least for the first time making it.

        Thanks for listening! (oh, and I LOVE these bars!!)

        Reply
        • Natalie says

          April 27, 2019 at 2:19 pm

          I include weight measurements in all my more recent recipes, I love cooking/baking by weight too actually! Just not how I grew up/was taught so took me a little while to come around to it 🙂

          Reply
          • Gene says

            April 27, 2019 at 2:38 pm

            That’s wonderful! And I completely understand. Thank you for your quick response! My lemon bars are chilling in the fridge right now and I can’t wait to dig in. I think they turned out well. My girlfriend made these for my birthday and they blew my mind! Thank you, thank you!

  13. Ting says

    August 14, 2017 at 1:32 am

    HI Natalie, it is alright that 1 cup ≈ 240ml in all your recipes? I usually use gram for exact calculation, so it would be a little confused about conversion. Thanks in advance.

    ★★★★★

    Reply
    • Natalie says

      August 14, 2017 at 9:46 am

      I think 1 cup is a tiny bit under 240ml technically (236) but, yes that will be fine! Hope that helps🙂

      Reply
  14. Alexandria Phillips says

    November 3, 2017 at 9:16 am

    Can I make a substitution for the crust? I have never seen those crackers where I live.

    Reply
    • Natalie says

      November 3, 2017 at 10:04 am

      Absolutely! My favorite crust is this almond flour one: https://www.feastingonfruit.com/blueberry-magic-cookie-bars/ Or if you want an oat option, this cookie dough can actually be used as a crust too: https://www.feastingonfruit.com/homemade-vegan-golden-oreos/

      Reply
  15. Alexandria Phillips says

    November 3, 2017 at 6:19 pm

    these were pretty good. I have an issue with most sneaky cauliflower recipes. They always have an after taste of cauliflower. I am going to play around with it a bit more. I LOVE lemon bars. 🙂 Thank you so much for this recipe!

    ★★★★

    Reply
  16. Arose says

    January 4, 2018 at 8:23 pm

    These look DELISH!! Love lemon “anything” and can’t wait to see the cauliflower in action, haha! Do you know of an oil-free cracker/cookie that might work as a substitute in the crust??

    ★★★★★

    Reply
    • Natalie says

      January 5, 2018 at 10:30 am

      Hi Arose! I don’t know of any store-bought oil-free cookies. You could try it with these homemade ones: https://www.feastingonfruit.com/homemade-vegan-golden-oreos/ although i realize that’s a lot of work. Or you could just use this crust recipe instead: https://www.feastingonfruit.com/sweet-potato-pumpkin-pie/ You could probably half it though for these bars. Hope that helps!

      Reply
  17. Numberwoman says

    January 28, 2018 at 6:21 pm

    I’d like to try these using sugar-free maple syrup. Will it change the consistency or affect the result in any way?

    Reply
    • Natalie says

      January 28, 2018 at 7:25 pm

      I have never worked with sugar free maple syrup so I can’t say for sure, but it should be okay and not affect the texture. Good luck!

      Reply
  18. Roseann Stewart says

    March 9, 2018 at 12:15 am

    Just curious what it’s sprinkled with in the picture….coconut?
    BTW made and loved them (2nd batch in the fridge right now), confused because they taste sinfully too good!! Gave them to my brother, mother and father who all swooned over them and then told them what they were made of, which made them want seconds even more so lol. Thanks for sharing your creation!!

    I make mine with lemon oil instead of the lemon zest to avoid the bitter taste that can develop in the peel a few days later.

    ★★★★★

    Reply
    • Natalie says

      March 9, 2018 at 7:58 am

      Woohoo I am so happy you like them Roseann!! And shared too, did anyone guess the secret ingredient or were you kind enough to tell them first?😉 Yes, that is just shredded coconut sprinkled on top. And great idea to use lemon oil, I really need to get a little bottle of that😊 Thanks for the feedback and happy friday!

      Reply
  19. Christina Muscat says

    April 28, 2018 at 2:42 am

    Hi Natalie, I will be making this soon but I have a couple of questions; the coconut cream can, do I discard the liquid (using only the hardened part) and can I use the stem of cauliflower florets? Thanks!

    Reply
    • Natalie says

      April 28, 2018 at 4:43 pm

      Hi Christina! Yes you want to use just the hardened part and discard the water for the coconut cream. And I recommend sticking with just the florets, the stem can have a bitter flavor that may be detectable in the finished product. Hope that helps!

      Reply
  20. Christina says

    April 29, 2018 at 2:35 pm

    I made it and was surprised at how good it tastes! However, I was wondering if I could substitute maple syrup with dates for the filling, if yes, what measure would you suggest? Thanks !

    Reply
    • Natalie says

      April 29, 2018 at 7:27 pm

      You could, but I chose not too since they will throw off the color and make it a weird shade of brown. But if you don’t mind that, I would recommend about 1 cup dates or so 🙂

      Reply
  21. SDM says

    May 5, 2018 at 8:20 pm

    Do you have a recipe for a healthy lemon curd? I can’t find one anywhere.

    Reply
    • Natalie says

      May 6, 2018 at 8:50 am

      Ha funny enough I was just thinking about doing a lemon curd soon, but no I don’t have one at this point. Not sure exactly what you are looking for, but maybe this one would work: http://wallflowerkitchen.com/vegan-lemon-curd/

      Reply
  22. Misty says

    May 22, 2018 at 5:46 am

    Hey Natalie,
    Your lemon bars look delish! I love the way you snuck in veggies. However, is there a substitute for the coconut cream?

    Reply
    • Natalie says

      May 22, 2018 at 9:54 am

      You need some sort of higher fat ingredient to make them creamy and set properly. You could try cashew butter, but the flavor doesn’t pair as well with lemon so I really recommend sticking with coconut. Sorry!

      Reply
      • Misty says

        May 23, 2018 at 3:20 am

        Thanks so much Natalie!

        Reply
  23. Roe says

    August 12, 2020 at 11:15 pm

    Hi just to confirm it’s coconut cream not milk right? I read your notes and you mentioned that coconut milk didn’t work si cream is better. But your ingredients say coconut milk.

    Reply
    • Natalie says

      August 13, 2020 at 9:34 am

      It’s coconut cream, yes. The ingredients say “CREAM from one can of coconut milk” so just the solid part not the water 🙂

      Reply
  24. Bailey says

    January 12, 2022 at 3:43 am

    How’s the turmeric taste in the dessert? Does it give a spice? Would you recommend the suggested amount of turmeric?

    Reply
    • Natalie says

      January 12, 2022 at 7:25 am

      You barely taste it, it’s really just there for color, but if you don’t care about them being as yellow as pictured you can skip it!

      Reply
  25. Mary in Ireland says

    March 4, 2023 at 10:00 am

    Any chance that you and also your collagues would use metric/imperial measurements as well as cups, Please. I never know what size cup to use, a choice would be great.
    Many thanks for reading this and hope Pinterest might also take it on board.
    Mary in Ireland

    Reply
    • Natalie says

      March 6, 2023 at 9:46 am

      I do include weight/gram measurements in all of my recipes now, there are just some older ones that don’t have it unfortunately. To convert to metric you could easily plug into google to find the conversions!

      Reply

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#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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