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
  • Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet, creamy · June 2, 2017

Strawberry Tahini Ice Cream Pops

Jump to Recipe·Print Recipe

Creamy tahini ice cream swirled with chunks of sweet summer strawberries and flecked with real vanilla bean–these healthy pops are a chilly vegan treat!

Strawberry Tahini Ice Cream Pops

You know how I feel about tahini.

Or maybe you don’t, I actually haven’t talked about it in a while.

Long story short–I think it’s weird. Why must it taste so much like dirt?

I mean I know it’s supposed to be sorta bitter, but when I taste it straight from the jar all I can think about is planting flowers. There is a reason sesame seeds themselves are used mostly as a sparsely sprinkled-on garnish that no one actually tastes. I truly think burger buns have it right.

Strawberry Tahini Ice Cream Pops

But since I believe it is possible to acquire a taste for just about anything (except spicy food–just no), I bought a jar of this stuff. Because I knew I wanted the last pop of Popsicle Week to be berries + something, and tahini felt right for filling the something spot.

The only non-hummus occasion I can remember eating and actually enjoying tahini was when I made this toffee sauce–the sweetness and salt balance its seedy weirdness perfectly. Which gave me hope that with enough sweet fruity flavors to counter, I could actually make a tahini-inclusive pop for the tahini-skeptical like myself.

Strawberry Tahini Ice Cream Pops

So to play it safe and not push the bounds of my tahini tolerance too far, I used a 1 to A LOT ratio of tahini to frozen banana Which turned out to be about 2 not-heaping tablespoons for the entire blender of banana ice cream.

Baby steps. Baby steps.

If you adore tahini like 93% of the world seems to–double, triple, dump the whole jar. Okay maybe just half the jar. Or if you are even more tahini-averse than I am, cashew butter = AMAZE-ing instead. I may have a minor cashew butter obsession though, so actually any nut or seed butter will do. Oooh if you go with peanut butter it would be like a PB&J pop!

Strawberry Tahini Ice Cream Pops

Berries. I used fresh strawberries because they were staring me down and drawing me in with their sweet scent the moment I walked into the produce section. In season and on sale–yes please! If the strawberries hadn’t been so persuasive, I probably would’ve opted for blueberries because they are my go-to berry.

Fresh or frozen will work, just defrost and then blend/pulse until you have a chunky berry sauce. You can sweeten with a little bit of maple syrup if your berries are too tart.

Ice cream. Just like the previous pops, these start with a banana ice cream base. To that creaminess I added the tahini (or whatever nut/seed butter you are using) and vanilla bean powder because it felt like a perfect addition to these flavors.

Layering. I started with a few spoonfuls of berry in the bottom of my popsicle molds. Next was the vanilla tahini ice cream and some subtle swirling. At about 3/4 of the way full I added a small dollop of tahini to each pop, because hey I’m trying to embrace the stuff. And then fill them to the tippy top with more ice cream.

Sticks. Freeze. Wiggle out. Devour!

<font size="2">*This post contains affiliate links. Purchasing via my affiliate links supports more great content on this site.</font>

I can’t say I am crazy about tahini by itself yet, but I can tell you I am crazy about these pops.

So Tahini–disgust moving towards acceptance. Maybe.

Creamy vanilla bean tahini ice cream pops with chunks of the sweetest in-season organic strawberries–love em!

And shoutout to Banoffee and Chocolate Almond Sea Salt in case you missed either of those pretty ice cream pops earlier in the week. Or watch all 3 in the making HERE

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Tahini Ice Cream Pops

  • Yield: 10 popsicles 1x
Print Recipe
Pin Recipe

Description

Creamy tahini ice cream swirled with chunks of sweet summer strawberries and flecked with real vanilla bean–these healthy pops are a chilly vegan treat!


Ingredients

Scale
  • 4–5 frozen bananas
  • 2–4 tbsp tahini ((or any nut/seed butter))
  • 1/2 tsp vanilla bean powder ((or vanilla extract))
  • 1 cup fresh or frozen strawberries ((or your favorite berry))
  • Optional: 1-2 tbsp maple syrup if your berries are too tart

Instructions

  1. If using frozen berries, defrost them. Blend/pulse the berries to a chunky sauce consistency. Taste and add the maple syrup if desired. Set aside.
  2. Blend the frozen bananas, tahini, and vanilla bean powder until creamy. Add more/less tahini to your taste.
  3. Fill each popsicle with a couple of tablespoons of the berry mixture.
  4. Next add the tahini ice cream and gently swirl.
  5. When the pops are about 3/4 full, add a small spoonful of tahini and swirl.
  6. Continue filling to the top with ice cream.
  7. Insert the sticks and freeze overnight.
  8. The following day, carefully remove the pops from the molds. Enjoy!

Notes

This is the popsicle mold I used here. If you don’t have a popsicle mold, paper cups work too! Just freeze for about 30-60 minutes and then insert the sticks.

Did you make this recipe?

Tag @feastingonfruit on Instagram

Pin It

Strawberry Tahini Ice Cream Pops

SaveSaveSaveSave

Pin
Share
Tweet
Email

In: vegan, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet, creamy · Tagged: banana, berry, ice cream, snack, summer, vanilla, dairy-free, popsicle, nice cream, tahini, nut butter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

SunButter & Jelly Cupcakes
Healthy Blueberry Crumble Bars
Raspberry Fudge Bars

Comments

  1. Leah M | love me, feed me says

    June 2, 2017 at 9:41 am

    I’m super jealous of the contents of your freezer this week!! So many goodies.
    I think you probably know how I feel about tahini…. sooo basically I’m feeling these on a spiritual level. Have you tried mixing tahini with maple syrup?! It’s a gamechanger!!

    Reply
    • Natalie says

      June 2, 2017 at 5:36 pm

      Haha it’s not as exciting as you might think in my freezer, most of the pops melted during photoshoots and had to be eaten with a spoon asap 😀 “…spiritual level” lol One day I’ll get there too! Oooh no I have not…will do! Thanks lovely <3

      Reply
  2. The Vegan 8 says

    June 2, 2017 at 12:25 pm

    You are so hilarious. “Spicy food, just no”! LOL! Oh girl, I live for spicy food. If it ain’t spicy, it’s boring…ok, not entirely, but I really love bold flavors and spicy, but I know many people who don’t. We all have our thing. But, I’m totally with you on the tahini thing…it’s pretty bitter and just ODD tasting on it’s own. I have found though that certain brands vary greatly. The brand that has the BEST taste an is incomparable to others, is Dastony tahini. It is light, fresh, raw and not that overpowering bitterness. BUT, it’s expensive, so I don’t buy it often. Plus, since I am adding tahini in with other ingredients, it’s not too big of a deal. I’m in love with how you added it to theses strawberry popsicles. I add tahini in ice cream, lemon desserts, dressing, alfredo, you name it. It’s creamy factor and nut-free aspect is such a great bonus for so many dishes. You, yet again, nailed another popsicle! All hail to the popsicle queen, lol!

    Reply
    • Natalie says

      June 3, 2017 at 11:18 am

      I blame my mom 100% for the spicy food thing, she’s even worse than me about bold flavors (heck just flavor in general, the woman won’t eat ranch dressing!) so spicy was pretty much non-existent in my house growing up. Believe it or not I’ve actually gotten better…I can handle mild salsa now lol But come to think of it, an ice cream popsicle would be the perfect cold/milky/creamy food to have on hand after consuming something super spicy. Dastony–I will try that one next time! That’s the brand with the little jars like rawtella, isn’t it? Thanks for the rec though 🙂 In dressings and sauces I don’t mind it when there are lots of other flavors going on, but the bitterness is more apparent in sweet things. Like I said, I really do think it’s possible to get used to most anything…and with chocolate always helps 😀 Lol sooooo ready to post some non-popsicle things soon!

      Reply
  3. Demeter | Beaming Baker says

    June 2, 2017 at 1:53 pm

    You promised frozen deliciousness/popsicle goodness and you SO delivered!! You know I’ve totally been drooling over your Banoffee pops, like all week, right? Meanwhile, who knew you didn’t like tahini? As your bestie, I now feel a tad (make that A LOT) embarrassed that I didn’t know this! I’mma just return the two large jars of tahini that I got in prep for our reunion. Ahem. Okay, now I must say that I think it’s awesome that you are always open to trying new things. Then, maybe not liking it, then trying it again. Open-mindedness: totally one of your BEST features. 🙂 Also, this: “1 to A LOT ratio of tahini to frozen banana” LOLOLOL. Take all the baby steps you need, my dear lady bird. 🙂 Can’t wait to see what else you have in store for us this summer! P.S. I am now just weirdly noticing that you LOVE frozen treats as much as I do. Bestie connection? I think so!! <3 <3

    Reply
    • Natalie says

      June 3, 2017 at 11:23 am

      Just trade those jars for two even larger ones of chocolate chips (because chips don’t pack into a jar as compactly so by weight you deserve more, of course) so we can make loads of batches of your perfect chocolate chip fluffy amazing oat cookies and sandwich them with all the ice cream, kay? Or heck, I’d even stick a popsicle between two cookies…I’m not picky. Frozen treats every day all day in the summer months🤗 Yep, it’s the bestie connection indeed❤️ xo

      Reply
  4. Pamela (BrooklynFarmGirl) says

    June 6, 2017 at 3:56 pm

    You really are turning everything into ice cream 😀 But you always choose the right flavor combinations!
    It looks so perfect,yum! 🙂

    Reply
    • Natalie says

      June 6, 2017 at 6:13 pm

      Lol oh just you wait 😀 Summer in Florida is hot practically 6 months long so lots of ice cream is necessary! Thanks Pamela

      Reply
  5. Bianca / Elephantastic Vegan says

    June 11, 2017 at 8:41 am

    OMG, I’m a new tahini lover and these popsicles look perfect! I didn’t like tahini much until a couple of weeks ago when I made a tahini dressing – and then – bam. Now I like tahini. Nope. Love it. It’s crazy how we can get used to ingredients we didn’t like before. It was the same with olives and nori with me! And I’ve built up quite a spiciness level I can tolerate thanks to all the Indian food I’ve been eating 😀

    Reply
    • Natalie says

      June 11, 2017 at 3:23 pm

      Oh really!? So maybe dressing is the tahini gateway I’ve been searching for haha 😀 I actually have had some lemon-y tahini dressings in the past that I really like, it works. Olives–I need to work on those too, still weird me out. And don’t even get me started on spicy things🙈

      Reply
  6. or says

    July 27, 2017 at 4:59 am

    Is it possible to replace the strawberries with mango?

    Reply
    • Natalie says

      July 27, 2017 at 8:48 am

      Sure! Mango and tahini sounds delicious together. Enjoy!

      Reply
  7. Or says

    July 29, 2017 at 12:21 pm

    Will it be the same if I use non-frozen bananas? My blender was working real hard until finally getting the frozen ones done :-(((

    Reply
    • Natalie says

      July 29, 2017 at 7:31 pm

      You can use fresh bananas, but they will turn out much icier in the end unfortunately. The colder the mix starts the less time for ice crystals to form, that’s why the frozen bananas are best. Maybe just try letting the frozen bananas thaw for a bit longer to make it easier on your blender! Good luck 🙂

      Reply
      • Or says

        August 10, 2017 at 6:01 am

        I’ve cut the bananas to pieces before freezing. Hopefully it’ll help the blender.
        Can you tell me what’s the equivalent to 1 frozen banana in grams / cups so I can measure how much to use for the recipes?

        Reply
        • Natalie says

          August 10, 2017 at 10:35 am

          It will vary slightly with size, but one medium frozen banana (without the peel, of course) is about 115-120g. Good luck!

          Reply

Trackbacks

  1. Layered Ice Cream Pops! - Sugar and Charm says:
    May 14, 2021 at 8:27 am

    […] Strawberry Tahini Ice Cream Pops by Feasting on Fruit […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Chocolate Almond Sea Salt Ice Cream Pops

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

instagram

Follow @feastingonfruit

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/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2022 Feasting on Fruit · Theme by 17th Avenue