• 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, brownies & bars, chocolate, gluten-free, paleo, oil-free, sweet · April 22, 2020

SunButter Brownies

Jump to Recipe·Print Recipe

Easy SunButter Brownies with a fudgy flourless brownie base and yummy sunflower seed butter swirls on top. Vegan and paleo!

SunButter Brownies (vegan + paleo)
SPONSORED BY SUNBUTTER

It’s quarantine week: whatever-I’ve-lost-count. And I don’t know about you but my mood and motivation levels have been all over the place. Some days I wake up like heck yes let us stay home and DO STUFF. And then the next day watering my plants sounds like too much effort. So my meals and snacks have been equally gourmet one day and cereal for dinner the next. It’s cool, we’re working with it.

But chocolate is one area in which I have certainly not been slacking. Going hard on that stuff every day, and lately these brownies have been sittin’ pretty at the top of my favorite ways to consume chocolate list.

SunButter Brownies (vegan + paleo)

Fudgy flourless brownie base made with just 7 ingredients + one bowl (taking that quarantine laziness into account of course), and an easy-but-looks-fancy SunButter swirl on top. They’ll be in the oven in less than 10, and you’ll be a happier human devouring within the hour.

On your killin’ it at quarantine days I highly recommend heating them up and serving with a double scoop of vanilla ice cream on top. And on your too lazy to bother with a microwave/spoon days, fudgy straight from the fridge with hands is where it’s at.

SunButter Brownies (vegan + paleo)
SunButter Brownies (vegan + paleo)

Sending love, self-forgiveness, and a little extra quarantine chocolate to you, friends!

SunButter Brownies (vegan + paleo)
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

SunButter Brownies

★★★★★ 5 from 8 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 brownies 1x
  • Category: chocolate
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Easy SunButter Brownies with a fudgy flourless brownie base and yummy sunflower seed butter swirls on top. Vegan and paleo!


Ingredients

Scale
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
  • 1 cup (250g) Organic SunButter (or any variety)
  • 1/2 cup (160g) maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup (50g) cacao or cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup more SunButter for swirling

Instructions

  1. Preheat the oven to 350ºF.
  2. Combine flax egg ingredients and set aside to gel for 10 minutes.
  3. Whisk together the SunButter, maple syrup, flax eggs, and vanilla.
  4. Add cacao powder, baking soda, and salt. Stir to combine. It will be thick but if it seems too thick/dry add 1/4 cup coconut oil or almond milk.
  5. Spread into a greased baking dish (I used this 9×5″ pan)
  6. Dollop on extra SunButter and swirl with a chopstick.
  7. Bake for 20-25 minutes at 350ºF.
  8. Cool for at least 30 minutes before slicing.
  9. Enjoy! Keep leftovers in an airtight container in the fridge for up to a week.


Nutrition

  • Serving Size: 1 brownie
  • Calories: 319
  • Sugar: 16g
  • Sodium: 156mg
  • Fat: 22g
  • Saturated Fat: 2g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 8g

Keywords: gluten free, paleo, grain free, egg free, chocolate, fudgy, easy, baking, dessert

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Pin
Share
Tweet
Email

In: vegan, brownies & bars, chocolate, gluten-free, paleo, oil-free, sweet · Tagged: egg-free, grain-free, gluten-free, paleo, fudgy, chocolate, dessert, easy, baking

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

Dairy Free Ninja Creami Pumpkin Ice Cream
Vegan Gluten-Free Zucchini Bread
Dairy-Free Blueberry Protein Ice Cream

Comments

  1. Ritika says

    April 22, 2020 at 10:53 pm

    Is there a sub 4 sun butter. Since we dnt get it

    Reply
    • Natalie says

      April 23, 2020 at 11:47 am

      Sure, another nut of seed butter will work too 🙂

      Reply
  2. Madeline Armstrong says

    April 23, 2020 at 3:49 pm

    Hey! Is the sunbutter salted, or do you think it’s best to use unsalted nut butters in this?

    Reply
    • Natalie says

      April 23, 2020 at 4:55 pm

      I used the unsalted one here, but either is fine! It’s not salty enough to make the brownies too salty, but if you want to skip the additional salt you can 🙂

      Reply
  3. Kim K says

    April 23, 2020 at 5:09 pm

    OMG…you had me at fudgy!😍 I made these brownies last night and I will tell you that this is my new favorite. Amazingly delicious! 🙌 I found them to taste even better when I ate some for breakfast (yeah, don’t judge…lol!) after sitting overnight. I will be making these again thats for sure! Thank you for sharing. 😊

    Reply
    • Natalie says

      April 23, 2020 at 6:06 pm

      Omg no way?!? I can’t believe you already made them, you are fast! I am sooooooo happy you loved them, and psssssh you will never find me judging chocolate for breakfast🙌🤣 I always prefer brownies the next day too. Thank you so very much for the feedback Kim❤️

      Reply
  4. Gabby says

    April 23, 2020 at 11:14 pm

    Can’t wait to try these!!! Say I wanted to experiment and do a more cakey version. Think a bit of oat flour would do the trick or just completely mess up the perfectness you’ve already created? 🤣

    Reply
    • Natalie says

      April 24, 2020 at 10:27 am

      I think it would make them too dry/crumbly unfortunately. But I do have an oat flour brownie here with amazing reviews: https://www.feastingonfruit.com/easy-vegan-fudge-brownies/

      Reply
      • Gabby says

        April 24, 2020 at 12:10 pm

        Then I’m not messing with it cause these are already perfect!! Thank you!!!

        Reply
        • Natalie says

          April 24, 2020 at 3:14 pm

          Well then happy baking, hope you enjoy!

          Reply
  5. Andrea Duke says

    April 24, 2020 at 10:45 pm

    Just made these tonight, but used peanut butter instead of sun butter. FUDGY is right, oh my goodness, these are so good and the perfect indulgence for my quarantine sweet tooth! You can’t go wrong with peanut butter and chocolate. I did need to add a little cashew milk but turned out perfect. Thank you so much for all the amazing recipes!

    ★★★★★

    Reply
    • Natalie says

      April 25, 2020 at 12:05 pm

      That sounds perfect!! I haven’t tried them with PB personally yet, so glad to hear they are good😋 Thanks for the feedback, and happy weekend!

      Reply
  6. Redoy says

    April 28, 2020 at 12:46 pm

    Pictures are showing how yummy this recipe. Thanks for sharing. take care…

    ★★★★★

    Reply
    • Natalie says

      April 28, 2020 at 1:27 pm

      I hope you give it a try!

      Reply
  7. Luise says

    April 29, 2020 at 3:29 am

    Hey Natalie,

    these brownies look absolutely delicious! I wonder whether I could substitute the maple syrup with date-paste?
    Thank you for all your great recipes!

    Reply
    • Natalie says

      April 29, 2020 at 8:56 am

      You can try it! It may make the texture a bit more moist/mushy, haven’t tested it personally 🙂

      Reply
  8. Taylor says

    May 3, 2020 at 6:40 pm

    These were so easy to make!!

    ★★★★★

    Reply
    • Natalie says

      May 3, 2020 at 10:44 pm

      YAY! So happy you liked them Taylor 🙂

      Reply
  9. Maxine says

    May 7, 2020 at 8:40 pm

    Yummy! Do you think eggs would work the same in a pinch? My flax supply is quite gone 😢

    Reply
    • Natalie says

      May 7, 2020 at 8:47 pm

      Yes absolutely! Regular eggs will work great 🙂

      Reply
  10. Mandy says

    May 14, 2020 at 2:41 pm

    Josh randomly came home from work the other day with a pint of vanilla ice cream, and our maple syrup supply just got replenished SO I obviously had to make these brownies 😍 Full disclosure, Willow and Josh aren’t the biggest fans of SunButter, and since I didn’t want to be responsible for eating a full pan of brownies on my own (I definitely could have), I used a mix of PB + almond butter. OMG!!!!! Heaven. 😍😍😍😍 Not only are these insanely fudgy and chocolatey, but that extra swirl of nut butter on top took these to a crazy level of epic deliciousness. Add a scoop of vanilla ice cream and this became the best dessert I’ve had in quarantine 😂 Looking forward to having leftovers tonight!! Sending hugs to you, sweet friend ❤️

    ★★★★★

    Reply
    • Natalie says

      May 14, 2020 at 11:03 pm

      I mean what better surprise than a pint of ice cream, and I am honored it could inspire some brownie making too🤗🤗 Oooh they are super yummy with almond butter, but I’ve never tried the combo that sounds extra delish! That sounds like the most delicious impromptu dessert situation, I wish I could’ve been there to devour with you💞 Thinking about you and hope all is well! xoxo

      Reply
  11. Susie says

    May 15, 2020 at 4:30 pm

    Hi, these look divine! 😋 Which is a better sub for maple (ran out): honey or coconut sugar? And would it be a 1:1 sub? Thx!!

    Reply
    • Natalie says

      May 15, 2020 at 5:49 pm

      Honey is more similar, it subs 1:1 quite easily! Coconut sugar requires a bit more adjusting bc liquid vs dry, so I’d go with honey😊

      Reply
      • Susie says

        May 15, 2020 at 6:25 pm

        ok, great, thanks!! Will let you know how they turn out! 🙂

        Reply
        • Natalie says

          May 16, 2020 at 12:07 pm

          Please do😊😊

          Reply
  12. Ellie says

    May 20, 2020 at 4:49 pm

    I don’t even like normal brownies but these have that perfect brownie texture without being overpoweringly chocolatey. I wonder if you made these with almond butter if they would be the same just no nut flavor?

    ★★★★★

    Reply
    • Natalie says

      May 20, 2020 at 6:33 pm

      Well that is such wonderful feedback, I am so happy you liked them Ellie! Yes they are delish with almond butter, more mild nut flavor. Cashew butter is great and more mild too 🙂

      Reply
  13. Lindsey says

    August 12, 2020 at 11:25 am

    Will a toothpick come out clean when it’s done baking? I think I over baked mine waiting for that to happen.

    Reply
    • Natalie says

      August 12, 2020 at 4:01 pm

      I’ve never tried the toothpick test with these, but in general that applies more to cakes and muffins and not so much brownies. Brownies are so fudge if you wait for it to come out clean you will most likely over bake. How long did you leave them in for?

      Reply
      • Lindsey says

        August 12, 2020 at 7:05 pm

        That makes sense. I’m not sure how long I baked it past your recommended time. Still tasted amazing though; gets a 5-star rating from me. Thanks for the posting the recipe!

        ★★★★★

        Reply
  14. Nidhin says

    December 15, 2020 at 9:32 am

    Hello , I will be using peanut butter to make this brownie and am worried about the consistency of the the final brownie batter before baking .
    Is there a picture/video of how will the final batter look like or could you please advice a foolprrof way to figure out a perfect brownie batter consistency ?

    Reply
    • Natalie says

      December 15, 2020 at 9:42 am

      I don’t have a video for this one unfortunately, does your batter seem too thick or…

      Reply
  15. Vaishali says

    October 19, 2021 at 6:48 am

    The brownies turned out really well. Looking at them, you can’t tell there is no flour, butter or refined sugar in them. They taste good too.
    I added chocolate chips, just because. I’m trying to introduce healthier baked goods to my family and I’m so glad to have found your blog. Thank you!

    ★★★★★

    Reply
    • Natalie says

      October 19, 2021 at 9:23 am

      So so happy you liked them, appreciate the lovely feedback😊

      Reply
  16. Natasha M. says

    March 2, 2023 at 2:51 pm

    Looks very nice, healthy. Hopefully I’ll get some part of your delicious foods too…

    Reply
  17. Noman Ahmed says

    March 28, 2023 at 8:17 am

    ok, great, thanks!! Will let you know how they turn out!

    Reply
  18. Crystal says

    August 23, 2023 at 6:41 pm

    Hi there! So happy to have found this recipe and your site! I just shared it with several friends! :]

    Quick question for you: I am halving the recipe because I’m not supposed to be having sugar with a medical issue I’m going through, and I’m not sure what to do with the baking time! They’re in the oven now, so I know the chance of a reply in time is silly, but I’m trying anyway!

    Big thanks!
    Crystal

    Reply
    • Natalie says

      August 23, 2023 at 6:52 pm

      Hi Crystal! Really depends on what size pan you put them in…a loaf pan? They probably won’t need too much less than what is listed in the recipe, I’d check them around 18 minutes and don’t go much longer than 22. Hope that helps (in time!)

      Reply
      • Crystal says

        August 23, 2023 at 7:05 pm

        Thank you!! I have them in a round Pyrex dish maybe 6 inches wide…

        Reply
        • Natalie says

          August 23, 2023 at 7:36 pm

          Okay should be similar! It really all depends on batter thickness more than width of the pan. So smaller pan = thicker batter = longer bake time.

          Reply
          • Crystal says

            August 23, 2023 at 7:50 pm

            Since you were so kind to reply, I thought I’d tell you what happened in case anyone else has the same Q at some point! They took 20 min in the round Pyrex dish with all ingredients halved and 1 real egg. I also added a tablespoon of earth balance. They were a little dry but I didn’t have any coconut oil. Next time I will add a little and dark chocolate chips or sunflower butter chips, but they were wonderful and fixed my craving. Thanks again! :]

            ★★★★★

          • Natalie says

            August 24, 2023 at 8:01 am

            Appreciate you sharing, Crystal!

Trackbacks

  1. Should Sunflower Butter Be Refrigerated? - Kitchen Seer says:
    May 31, 2021 at 12:14 am

    […] SunButter Brownies (Vegan and Paleo) – This recipe from Feasting on Fruit incorporates 1 cup of sunflower seed butter to make these chocolatey brownies with flax “eggs.” […]

    Reply
  2. Should Sunflower Butter Be Refrigerated? - Learners Guidance says:
    June 11, 2022 at 4:25 pm

    […] SunButter Brownies (Vegan and Paleo) – This recipe from Feasting on Fruit incorporates 1 cup of sunflower seed butter to make these chocolatey brownies with flax “eggs.” […]

    Reply

Leave a Reply Cancel reply

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

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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

Next Post >

Easy Vegan Paleo Chocolate Cupcakes

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

SunButter Granola

SunButter Granola

Cookie Dough Protein Bars

Cookie Dough Protein Bars

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

instagram

Follow @feastingonfruit

Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’ Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’s favorite cozy spiced pop tart flavor but with no pastry crimping required! 

Gooey sweet brown sugar (or coconut sugar!) filing baked inside two layers of buttery crust and topped with a drizzly cinnamon glaze😋😋 And that delicious dough is completely vegan and gluten-free made with almond flour, coconut flour, and @edwardandsons Let’s Do Organic Cornstarch!

DOUGH
-3 cups (336g) almond flour
-1/3 cup (42g) @edwardandsons Let’s Do Organic Cornstarch
-1/4 cup (30g) coconut flour
-1/4 tsp salt
-1/3 cup (105g) maple syrup
-3/4 (150g) coconut oil, melted
-1 tsp vanilla extract

“BROWN SUGAR” FILLING
-1 cup (160g) coconut sugar (or brown sugar)
-1 tablespoon cinnamon
-2 tablespoons (25g) coconut oil, melted
-2 tablespoons (32g) nut/seed butter
-1 teaspoon vanilla extract

CINNAMON GLAZE
-2 cups (240g) powdered sugar
-1 tsp cinnamon
-1 tbsp @edwardandsons Let’s Do Organic Cornstarch
-1/2 tsp vanilla extract
-1-2 tbsp almond milk

Preheat the oven to 325°F and line an 8 x 8” baking dish with parchment paper and/or grease. Whisk together almond flour, cornstarch, coconut, flour, and salt. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8” square. Freeze the rolled out dough. 

Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency. Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer. Carefully place the rolled out dough on top of the filling, fixing any corners as necessary. Bake for 30-35 minutes at 325°F until golden brown. Cool completely before glazing.

Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set. Slice and enjoy!

#brownsugarcinnamon #poptarts #veganglutenfree
CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

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

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue