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
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/
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vegan, chocolate, gluten-free, easy, paleo, oil-free, sweet · August 21, 2018

SunButter Muddy Buddies

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SunButter Muddy Buddies! A healthier take on this favorite cereal snack with sunflower seed butter, plus options for my vegan, gluten-free, and paleo friends!

SunButter Muddy Buddies

THIS POST IS SPONSORED BY SUNBUTTER.

On the list of Most Difficult To Stop Eating Snacks, this stuff is at the tippity top. It also ranks quite high on Most Likely To Hide From Housemates and the How Is This So Good? snack lists. So this is a recipe with a reputation.

If you’ve never tried muddy buddies (or puppy chow as some call it), oh friend are you in for a treat life changing experience. And if you’ve never tried making muddy buddies with SunButter, get ready for your muddy buddy love to go next level.

Because you know how peanut butter can sometimes be too PEANUT BUTTER-y, overpowering all the other flavors involved? But almond butter can be too NOT peanut butter-y at all? Well the flavor of sunflower seed butter is that perfect happy medium – nutty (even though it’s nut-free!) but not in your face. You know it’s in there, you know you like it, but it doesn’t have to shout at you.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

And that is why SunButter is our BBFF (best buttery friend forever).

Like I’m pretty sure this soft serve is at least 97% to blame, but my love for SunButter has been aggressive lately. The almond butter has been pushed to the back of my nut/seed butter shelf, while SunButter keeps finding it’s way to the very front for blending and topping and all spoon-in-jar-eating purposes.

So I’m pretty jazzed to be teaming up with them again to bring you another recipe featuring this scrumptious seed butter stuff!

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

To healthy up this back-of-the-cereal-box classic just a little and give you lots of vegan/gluten-free/paleo options, you’ve got some choices to make…

The cereal. Traditionally muddy buddies are made with Rice Chex cereal, which is gluten-free and debatably vegan. But I get it, not ideal on ingredients. So instead try:

  • Barbara’s Bakery Oat Crunch. Right shape. Better ingredients. But not gluten-free.
  • Barbara’s Bakery Puffins Cereal. Right shape. Vegan. Gluten-free. A little more fragile, so you may end up with more muddy half buddies.
  • One Degree Organics Oat Os. Vegan. Gluten-free. Great ingredients. Wrong shape, but who cares.
  • Coconut Flakes Cereal. Vegan. Gluten-free. Paleo. Great organic ingredients (coconut meat, coconut water, palm starch). Wrong shape, but again not important.
  • Nuts/seeds/coconut flakes. Vegan. Gluten-free. Paleo. Obviously the texture will be quite different than most muddy buddies, but it works for a whole/real foods option.

Really any kind of unflavored cereal will work, those are just my top suggestions.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

The chocolate. I used my favorite Enjoy Life dark chocolate chips, which are vegan and paleo. But any brand and percentage of chocolate chips you like is fine.

SunButter! You haven’t muddy buddy-ed until you’ve muddy buddy-ed with SunButter. I used their organic variety here, which is unsweetened.

The powder coating. Okay this is where things get a smidge tricky, but I’ve gotcha covered:

  • Powdered sugar. I know I know, not a “health” food. But sometimes it’s worth it.
  • Arrowroot starch. It won’t add the same sweet flavor as powdered sugar, but since the chocolate is already sweet it give them that powder-coated appearance and won’t taste bad. It does dissolve faster than powdered sugar, so apply just before serving.
  • Coconut flour. Sounds strange, but I’ve used this for a dusted on mock powdered sugar before and it works here too. Again not sweet, but you hardly taste it and it doesn’t dissolve like the arrowroot.
  • Protein powder. Not my personal favorite because I think most of them taste well…awful, but vanilla protein powder would work.
  • Powdered erythritol. If you want a sugar-free option.

Sorry to go all link crazy on you there, but you needed to know all the options. So now nothing stands between you and actualizing your SunButter Muddy Buddy dreams.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

This recipe is super simple – 5 ingredients, 10 minutes, no baking, DONE.

To start, melt the SunButter with the chocolate chips. Stir in vanilla extract. And dump on top of a BIG bowl of cereal.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

Mix that all up. And probably make a mess doing it.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

Toss with the powdered coating or your choosing.

It’s easiest to do in a plastic bag, extra air NOT removed.

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

And then get snackin!

Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

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SunButter Muddy Buddies

  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings 1x
  • Category: snacks
  • Method: no bake
  • Cuisine: american
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Description

SunButter Muddy Buddies! A healthier take on this favorite cereal snack with sunflower seed butter, plus options for my vegan, gluten-free, and paleo friends!


Ingredients

Scale
  • 6 cups cereal (see post above for recommendations)*
  • 1 cup Organic SunButter
  • 1 cup dark chocolate chips
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (see post above for alternate options)**

Instructions

  1. Melt the chocolate chips with the SunButter.
  2. Stir in the vanilla extract.
  3. In a large mixing bowl, gently stir the cereal with the melted chocolate mixture until evenly coated.
  4. Transfer to a plastic bag and add the powdered sugar. Shake to coat.
  5. Chill 2-3 hours, then enjoy!
  6. Store in an airtight container in the fridge.

Notes

*Use a mixture of nuts, seeds, and coconut for paleo

**Use powdered coconut milk or arrowroot for paleo


Nutrition

  • Serving Size: 1/2 cup
  • Calories: 312
  • Sugar: 14g
  • Fat: 20g
  • Saturated Fat: 5g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 6g

Keywords: snack, vegan, gluten-free, no bake, easy, paleo, chocolate, kid friendly

Did you make this recipe?

Tag @feastingonfruit on Instagram

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Sunbutter Muddy Buddies (vegan, gluten-free, paleo option!)

Thank you SunButter for sponsoring this post!

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In: vegan, chocolate, gluten-free, easy, paleo, oil-free, sweet · Tagged: cereal, puppy chow, video, healthy, dairy-free, paleo, without powdered sugar, sunflower seed

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Comments

  1. Ashley says

    August 21, 2018 at 8:37 am

    This stuff is so nostalgic!!! I love all the customizable options. May have to try them all for research purposes 😉 We have a local company in Chicago that makes gourmet puppy chow called “WOW CHOW” and I’m giving away a few bags in my IG giveaway over the weekend!

    Reply
    • Natalie says

      August 21, 2018 at 1:12 pm

      GOURMET PUPPY CHOW!?!? Omg that sounds amazing, I’ve gotta check that out. Can you imagine an entire store dedicated to nothing but puppy chow of every imaginable flavor…the dream😮 I know I haven’t made it in forever either, but so many childhood memories with this yummy stuff🤗

      Reply
  2. Lucecita says

    August 21, 2018 at 12:00 pm

    Not for Me!…I like it better when fruit is the main substitute ingredient on your recipes….thx. for sharing. ❤️❤️ Your chocolate muffins recipe amon many others! 🤗🤗🤗🤗🤗🤗🤗

    Reply
    • Natalie says

      August 21, 2018 at 1:08 pm

      I respect that, and there are plenty of other fruity ones to choose from! Not every recipe will be for everybody😊

      Reply
      • Lucecita says

        August 21, 2018 at 1:23 pm

        Thx. Natalie 🤗🤗🤗🤗 You and your recipes r awesome!👍👍👍👍👍

        Reply
  3. Brittany Audra @ Audra's Appetite says

    August 21, 2018 at 5:32 pm

    I was literally just thinking last night how I’ve actually been going through more sunbutter lately than peanut butter, which isn’t typical of me! Love this recipe idea!! 🙂

    Reply
    • Natalie says

      August 21, 2018 at 6:33 pm

      Hahaha!! Me too recently, the PB and AB in my pantry is starting to get jealous😂 You should definitely try it in muddy buddy form…ridiculously good😋

      Reply
  4. Candace Ho says

    August 22, 2018 at 1:04 am

    Would this recipe work with other nut butters?

    Reply
    • Natalie says

      August 22, 2018 at 10:01 am

      Yep, absolutely!

      Reply
  5. The Vegan 8 says

    August 22, 2018 at 3:41 pm

    Omg, these look straight up dangerous! Like, I’m-gonna-eat-the-whole-bag dangerous, lol! I’ve actually never had muddy buddies, or puppy chow. I much prefer the title muddy buddies because everytime I hear the word puppy chow or see a blogger say it, I think dog food, so that never appeals to me, LOL! But, THIS, this appeals to me. I mean…crunchy cereal, nut butter, dark chocolate and powdered sugar, how the heck can it NOT be appealing! I know people tend to freak out when I use powdered sugar sometimes, but dang, it’s GOOD stuff and sometimes is the needed ingredient. I would definitely much prefer sugar to starch or coconut flour but I’m so impressed with all of the options you gave, that way nobody can complain or ask the always “what can I sub with….?” question, haha. I’m now craving these after visualizing the yummy crunchy dark chocolate thing going on, but my head is pounding from eating a gingerbread latte, cake and brownie bites already today, oops! Maybe these could be my dinner, bahaha!

    Reply
    • Natalie says

      August 23, 2018 at 9:31 am

      Um gingerbread latte?? I love you for drinking gingerbread things in august but I hate you for NOT MAKING ME ONE TOO🙄 I kid, but seriously that sounds like a deliciously sweets overload day🤗 Yeah maybe you don’t need powdered sugar to top it all off😂 But oh man you nailed it, this stuff is seriously addictive. And idk where the “puppy chow” name came from but um no. Like I love dogs, but the kibble association is too strong in my mind too. No sub questions on this one…yet. But I know you know the challenge of trying to guess every possible question and answer it ahead of time😆

      Reply
  6. Elizabeth says

    August 26, 2018 at 3:07 pm

    This is exactly what I needed in my life! I can’t wait to try 🙂

    Reply
    • Natalie says

      August 26, 2018 at 7:25 pm

      Oh yes, your life has definitely been missing these🤗🤗 Enjoy Elizabeth!

      Reply
  7. Sherri says

    November 30, 2018 at 1:42 am

    What a great holiday gift suggestion! Thanks for another great recipe, Natalie. 😘

    Reply
    • Natalie says

      November 30, 2018 at 5:26 pm

      I hope you give it a try, although I’m warning you it’s kinda hard to give any away🙈

      Reply
  8. Selina Posthumus says

    May 1, 2019 at 2:20 pm

    Love this recipe!!! Gonna have to make it, looks yummy!! Also in the directions for this recipe, at # 4, you say “Transfer to a plastic baD instead of baG, just thought I’d tell you that.

    Reply
    • Natalie says

      May 1, 2019 at 3:35 pm

      Ah thanks for catching that, I will fix it right now! Hope you try and love them 🙂

      Reply
      • Selina Posthumus says

        May 1, 2019 at 3:45 pm

        Your Welcome.

        Reply

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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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