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
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Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
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Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
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, brownies & bars, chocolate, gluten-free, easy, oil-free, sweet · July 18, 2020

Single-Serve Blueberry Brownie

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Easy berry brownie for one! Made with good stuff like oat flour, SunButter, chocolate chips, and topped with a dreamy berry glaze. Vegan and gluten-free!

THIS POST IS SPONSORED BY SUNBUTTER

Once upon a time many years ago I made a flourless chocolate cake with blueberries and cacao and coconut and topped it with a lot (possibly too much in retrospect) ice cream and it was super fudgy and super simple and is still a reader favorite to this day. Now I’m not going to share the link here because that was five years ago and the photos make we want to cry (okay FINE….but you can’t laugh).

Five years later and I am still obsessed with the combination of blueberries and ultra fudgy but also really fast to make chocolate things, so that is why this Single-Serve Blueberry Brownie came to be.

If you flip it out of it’s mug-like vessel before glazing and consuming is it still consider a “mug cake”? Just wondering, please do let me know.

Well “mug cake” or single-serve purple-glazed fudginess or brownie for you and your face alone, this is what you’re gonna need to make it:

  • Blueberries. Or other berries are acceptable, but I’m partial to bluebs. Strawberries would be second best I think, plus no bazillion pesky seeds to worry about
  • Cocoa or cacao powder (cacao is slightly less bitter)
  • SunButter! That’s right this baby is oil and nut-free
  • Oat flour
  • Coconut sugar. You can cut back on this a smidge if you use a sweetened SunButter or just like intensely dark chocolate things
  • Almond milk. Or any of the milks
  • Baking soda and salt
  • Chocolate chips

And fun fact: SunButter now comes in convenient squishy little squeeze packs that happen to be exactly two tablespoons each. So perfect for on the go snacking or single-serve brownie baking.

I opted for oven baking as opposed to microwave because I find it keeps mug things much more moist. You can experiment with a couple minutes in the microwave too. If you are looking for more single-serve sweetness, this cookie jar situation might be up your alley too.

I included a simple blueberry glaze in the recipe too, but there is definitely enough berry sweetness inside not to need it. And if you do choose to skip, might I suggest a scoop of ice cream in its place.

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Single-Serve Blueberry Brownie

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 brownie 1x
  • Category: chocolate
  • Method: baking
  • Cuisine: american
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Description

Easy berry brownie for one! Made with good stuff like oat flour, SunButter, chocolate chips, and topped with a dreamy berry glaze. Vegan and gluten-free!


Ingredients

Scale
  • 1/2 cup (70g) blueberries (fresh or frozen/thawed)*
  • 2 tbsp SunButter (I used the Natural variety)
  • 3 tbsp (18g) cocoa powder
  • 2 tbsp (15g) oat flour
  • 2 tbsp (14g) coconut sugar
  • 2 tbsp (30g) nondairy milk
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1 tbsp (15g) chocolate chips

Glaze (optional)

  • 1/2 cup (60g) powdered sugar
  • 1–2 tbsp blueberry purée

Instructions

  1. Preheat the oven to 350ºF.
  2. Puree the blueberries.
  3. In a mixing bowl, whisk together the cocoa powder, oat flour, coconut sugar, baking soda, and salt until lump free.
  4. Add the SunButter, almond milk, vanilla, and 2 tbsp blueberry puree. Mix to combine.
  5. Fold in the chocolate chips.
  6. Transfer to a greased ramekin, and bake for 13-15 minutes at 350ºF.
  7. Cool for at least 10 minutes.
  8. To make the glaze, whisk the blueberry puree into powdered sugar until smooth and drizzle-able.
  9. Carefully flip the brownie out of the ramekin, drizzle with glaze, and enjoy!

Notes

*You can use another kind of berry too, although if using one with seeds (blackberries/raspberries) puree VERY well. Or to make it without berries, swap the puree for applesauce.


Nutrition

  • Serving Size: 1 brownie
  • Calories: 477
  • Sugar: 36g
  • Sodium: 326mg
  • Fat: 27g
  • Saturated Fat: 6g
  • Carbohydrates: 62g
  • Fiber: 10g
  • Protein: 11g

Keywords: gluten free, vegan, dairy free, small batch, easy, quick, summer, berries, mug cake, nut free

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In: vegan, brownies & bars, chocolate, gluten-free, easy, oil-free, sweet · Tagged: berries, easy, summer, nut-free, quick, vegan, dairy-free, gluten-free, mug cake, small batch

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Comments

  1. Bev says

    July 20, 2020 at 1:02 pm

    There were six advertisements dotted throughout this recipe which I could close and two others I couldn’t. I had to opt out of over 200 information sharing companies in the preferences. I like your recipes but getting through all that each time is too much so I’ll be unsubscribing. Sorry to go but I guess you will understand why 😔

    Reply
    • Natalie says

      July 20, 2020 at 1:15 pm

      Sorry to see you go Bev! Appreciate the feedback, this is my full time job so I have to make money otherwise I cannot continue to share recipes with you free of charge. Hope you can understand it from my side too, but of course staying or leaving is up to you😊

      Reply
  2. Maxine says

    July 20, 2020 at 1:40 pm

    Is there an alternative to using SunButter? Almond butter, perhaps?

    Reply
    • Natalie says

      July 20, 2020 at 1:52 pm

      Of course, any nut or seed butter you like 🙂

      Reply
      • Maxine says

        July 20, 2020 at 4:57 pm

        Thank you! I can’t wait to try this recipe!!!

        Reply
  3. Jen says

    July 22, 2020 at 11:02 pm

    I just make this at 11pm. I was having a chocolate craving lol. It’s delicious! I’m a chocoholic and I love the combination with the blueberries

    ★★★★★

    Reply
    • Natalie says

      July 23, 2020 at 9:56 am

      YAY!! I am so happy it hit the 11pm NEED CHOCOLATE spot (very relatable lol). Appreciate the feedback Jen!

      Reply
  4. Becca says

    July 23, 2020 at 2:10 am

    These are AMAZING!!! I love how you took this recipe from before and put it for single mug serving! I tried it for the first time with my friend and we both absolutely loved it! 😋😍 🍫 I love how the ingredients complement each other so well! It was fidget and moist and just SO YUMMY!

    Thank you for what you do Natalie ☺️ This recipe is a keeper for me for sure!

    Ps. I’ve been taking a break off social media. I should have let you know 😅 I feel like I dropped off he face of the planet. I’m sure you get tons of messages from followers. Haha anywho, love ya! 😃

    ★★★★★

    Reply
    • Natalie says

      July 23, 2020 at 9:57 am

      I am so happy you guys loved them Becca🤗🤗 The berries make it sweeter and more fudgy, perfect contrast imo! And totally understand the need for a break, I am glad you are taking care of your mental health too and happy to have you back❤️

      Reply
  5. xenia says

    July 30, 2020 at 4:31 am

    Good morning Natalie. I made the recipe yesterday. It was absolutely perfect,full of dark chocolate!! I like your recipes because they are quick and easy to follow. You don’t need to spend too much time in the kitchen, just doing a recipe. Congrats on your new website! Till next time… Be well and enjoy your vacation!!

    Reply
    • Natalie says

      July 30, 2020 at 9:38 am

      YAY!! I am so very happy you enjoyed it, and yes simple but still sweet and decadent is always my goal😊 Appreciate your feedback!

      Reply
  6. Anastasha @ AllTooYummy says

    September 15, 2020 at 8:38 pm

    Definitely trying this, looks so good ! 😊

    ★★★★★

    Reply
    • Natalie says

      September 16, 2020 at 9:09 am

      I hope you do and love it Anastasha!

      Reply
  7. Shruti Shah says

    December 14, 2020 at 2:28 am

    OMG !!! I just made it and it turned out delicious… loved it!!!! thank you for all your amazing recipes.

    Reply
    • Natalie says

      December 14, 2020 at 9:37 am

      YESSSS!! So so happy you loved it Shruti🤗

      Reply
  8. Ioana R says

    April 28, 2021 at 2:21 pm

    I’m a die-hard fan of this brownie! And I would give 10 stars if I could! 20!

    Ever since I first tried it, over a month or 2 ago, not a week passes by that I do not make this. I’m simply obsessed! And whenever I see blueberries at the store, the image of this brownie comes up!

    So easy to make and I simply love the combination of cacao, blueberries and sunflower seed butter. And the texture is so effin effin good!! Only talking about it makes me drool after one piece. But just today I purposely bought some blueberries to make the brownie in the following days so thank God!

    Thank you tons for this wonderful recipe! It’s a real winner. 🙂

    ★★★★★

    Reply
    • Natalie says

      April 28, 2021 at 3:40 pm

      Your review just made my day🤗🤗 I am SO thrilled to hear that you love this recipe as much as I do, easy + chocolate + blueberry is just such a dreamy combo right!? Appreciate you feedback so much❤️

      Reply
  9. Pragya says

    April 28, 2021 at 9:00 pm

    Could you use normal sugar or something else if you’re allergic to coconuts?

    Reply
    • Natalie says

      April 29, 2021 at 11:14 am

      Yes absolutely! Any granulated sweetener will work 🙂

      Reply

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  1. Easy Vegan Chocolate Mug Cake (gluten-free) | Feasting on Fruit says:
    February 27, 2022 at 10:45 am

    […] you could also use spelt or all purpose flour here. If you are looking for an oat flour option, try this recipe […]

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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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