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vegan, gluten-free, savory, cupcakes & muffins · September 18, 2016

Sweet Potato & Herb Savory Muffins

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Soft, simple, & so versatile, these unique savory muffins make for the perfect snack or soup sidekick–full of flavor and texture from wholesome ingredients!

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

Admittedly I have never attempted making vegan gluten-free biscuits of any kind, but after this recipe I kind feel like why bother? These Sweet Potato and Herb Savory Muffins can fill any bread basket or accompany any soup bowl just as well.

And if you are of the type that actually craves savory foods for breakfast or snacks (People like that do exist, right? I’ve heard rumors.) they would be perfect for that job too!Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-FreeSweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

Sweet Potato and Herb Savory Muffins

Sweet potatoes make for a super soft moist texture, and a subtle natural sweetness. Parsley, thyme, and a little bit of coconut aminos bring in the savory flavors. And I added in a touch of freshly squeezed lemon juice too because it has the wonderful gift of rounding out just about anything, sweet or savory. That is a lot of flavor mingling for one muffin!

And the texture has a lot going on too with oat flour as the base, cornmeal with it’s coarse consistency that I love so much in breads, and hemp seeds on top for a little extra sprinkley something.

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-FreeSweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

This is a super simple throw-it-all-in-one-bowl recipe, so you could be biting into all those flavors and textures in less than an hour!

You can use any herbs you like in these muffins, I just went with what happens to be growing in my front yard. The parsley and thyme both paired really well with sweet potato, but I bet rosemary would be lovely too.

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

A Blogger Collaboration

Remember this collaborative all-things-blueberry post from a couple of months ago? Well the same very creative gang and I have teamed up again, but this time the theme is sweet potatoes. Appropriately fall-esque I think! And the fun of this round is that sweet potatoes can go sweet or savory, so there’s a mix of both…

Vegan Sweet Potato Recipe Collaboration

Sweet Potato Pancakes from Love Me, Feed Me

HCLF Vegan Cheddar Broccoli Soup from Healthy Helper

Lavender Sweet Potato Cinnamon Rolls from The Coconut Diaries

Creamy Sweet Potato Noodles with Garlic Tempeh and Crispy Kale from Choosing Chia

Cinnamon Roll Creme Brûlée Sweet Potato from Athletic Avocado

I hope you are feeling very sweet potato inspired now and ready to bake or cook or spiral up something delicious!

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

>>> Click Below To Pin <<<

Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

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Sweet Potato & Herb Savory Muffins

★★★★★ 4.7 from 3 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
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Ingredients

Scale
  • 1 cup sweet potato puree
  • 1 cups oat flour
  • ½ cup cornmeal
  • 2 tbsps tapioca flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • ¼ tsp salt
  • 1/3 cup non-dairy milk
  • 1 tsp coconut aminos (or soy sauce/tamari)
  • Pinch of black pepper
  • 1 tbsp fresh thyme (finely chopped)
  • 2 tbsps fresh parsley (finely chopped)
  • For sprinkling on top: 1 tbsp hemp seeds

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, combine all the ingredients. Stir to evenly mix.
  3. Lightly oil or line a muffin pan. Fill each muffin 3/4 of the way with batter (I got 9 muffins, but you may get more or less depending on your pan).
  4. Bake for approximately 25 minutes at 350F.
  5. Let them cool for at least 10 minutes before removing from the pan and eating.
  6. Keep leftovers in the fridge.

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Sweet Potato & Herb Savory Muffins | Vegan, Gluten-Free, Oil-Free

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In: vegan, gluten-free, savory, cupcakes & muffins · Tagged: bread, herb, high carb, parsley, sweet potato, oil-free, baking, hclf, starch solution, high carb low fat, thyme

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Comments

  1. Kaila @ Healthy Helper Blog says

    September 18, 2016 at 11:11 pm

    NEED NEED NEED. These looks so amazing and you know my love of savory snacks!!! Love that you added liquid aminos! One of my fave ingredients for sure!

    Reply
    • Natalie says

      September 19, 2016 at 1:29 am

      I don’t know what got into me with the savory, it’s so unlike me. But so good! Your savory snack plates on IG are one of the few times I can actually see the savory snacking appeal 😀

      Reply
  2. Rachel @ athletic avocado says

    September 19, 2016 at 12:19 am

    Seriously loving that these are savory! Goes perfect with the sweetness of sweet potatoes! These are EPIC!

    Reply
    • Natalie says

      September 19, 2016 at 1:26 am

      Thanks Rachel! Savory flavors do go well with the hint of sweet. But you know what else goes perfect with the sweetness of sweet potatoes? More bruleed sweetness 😉

      Reply
  3. Mandy says

    September 19, 2016 at 3:00 pm

    Hehe! I’m one of the weirdos who craves savory for breakfast ?? Such crazy transition for me. Natalie!! These sound amazing!!! Fresh herbs, coconut aminos, sweet potato and the texture from the cornmeal…so heavenly. I love that you sprinkled them with hemp seeds, too! I would eat them for breakfast and then again for lunch and dinner because it seems like they would pair really well with just about anything – salads, soups…ooooh! Chili! ? Pinning for later! YUM! ❤️❤️ And the other sweet potato recipes look delicious too! How fun!

    Reply
    • Natalie says

      September 19, 2016 at 3:32 pm

      I actually found myself finally craving more savory food after cutting out fruit for a solid week straight. So there’s hope for me too lol! But then I sort of went off the fruity deep end again so…yeah. It’s definitely a habit thing. With chili–that’s a perfect idea! If only I knew how to make chili ha! But yes, very good with soups and such 🙂 Thanks Mandy <3

      Reply
  4. Becky Striepe says

    September 19, 2016 at 3:09 pm

    These look delicious. I love a savory muffin!

    Reply
    • Natalie says

      September 19, 2016 at 3:32 pm

      This might be my first time having a savory muffin tbh, but I am a fan too 🙂

      Reply
  5. Kim C. says

    September 19, 2016 at 5:19 pm

    Muffins/cakes is my favorite texture, so I am excited to see this recipe!! Love the complex savory flavors of this like cornmeal and thyme. I’ll be remembering this one!! You’re so brilliant and I’m obsessed.

    Reply
    • Natalie says

      September 20, 2016 at 12:06 am

      Thank you Kim, you are so sweet! I really love the texture of cornmeal in baked goods too, so much more interesting. This was a wonderful group of recipes, I think we showcased sweet potatoes from every angle here 🙂

      Reply
  6. Aimee | Wallflower Kitchen says

    September 19, 2016 at 5:21 pm

    I’m one of those existing people who crave savoury snacks and breakfasts! The trouble is, I crave sweet snacks too…. Anyway, I’m really excited about this recipe. Whenever I come across a savoury muffin recipe, it’s always filled with cheese so I am LOVING these ingredients, especially the sweet potato – I can just imagine it gives such a wonderful texture and flavour. Gorgeous!

    Reply
    • Natalie says

      September 20, 2016 at 12:09 am

      You are one of those people!?! Wow I had no idea! All this time I’ve been friends with a savory snacker and didn’t even know it! But I’m glad you are a fan of the sweet snacks too 🙂 I know right, always so cheesy. I thought about adding nutritional yeast to these but decided against it. Another muffin time. Thanks girl!

      Reply
  7. Demeter | Beaming Baker says

    September 19, 2016 at 8:17 pm

    Yep, I’ve heard that people like that do exist… but I don’t believe it. At all. Ahem. 😉 I would say that if, let’s say… a magic buffet of all your goodies appeared right in front of me, some sweet and some savory… I would HAVE to try it all. Breakfast time or no. Plus, who would even be able to resist these?? That herby topping and all of that texture… *happy sigh* Don’t think I didn’t notice that you did, in fact, sneak in the sweet ingredient… conveniently called, ahem, sweet potatoes… Hehehe! 🙂 Everything in these muffins sound so good… from the cornmeal to the hemp seeds to all the herbs. I will forgive it for not being a typical FoF dessert. 😉 Add some to my care package? <3 xo

    Reply
    • Natalie says

      September 20, 2016 at 12:12 am

      Oh well once you add the buffet element to the equation that changes everything! When there is no actual baking/making effort involved I am much less choosy haha 😀 Ah free food…how I love you! Gah I know, I just today realized the irony of making a rare savory FoF recipe but with the word sweet still in the title? Go figure. But I think they will balance out the flavors in your care package out quite well 🙂

      Reply
  8. The Vegan 8 says

    September 19, 2016 at 10:02 pm

    Seeee, savory muffins are delicious TOO, haha! These look incredible Natalie, seriously! I love every single ingredient! I love baking with sweet potatoes (no surprise there!) and that coupled with the cornmeal is a fantastic idea. I love, love cornmeal and cornbread, so I’m drooling over the thought of this whole combo. Healthy, delicious and filling. I have totally been eating savory breakfasts lately too, more than sweets. I make so many desserts that I’ve actually been trying to eat less sweet breakfasts and I have to admit, I much prefer it. I’ve been eating curry for many breakfasts now, lol…total weirdo, I know. But now I’m thinking I totally need to whip these up and make these for breakfast now because sweet potatoes are SO darn good for us!! Definitely adding these to my must-make list. They are just a beautiful color and looks like the perfect texture, too!

    Reply
    • Natalie says

      September 20, 2016 at 12:21 am

      I think I was subconsciously channeling my inner Brandi with this one. Savory AND sweet potatoes–much more you than me! But with the muffin part and the cornmeal I loved them even despite the lack of sweetness. Oh and I am thoroughly enjoying your current dessert-making streak, bring on all the cakes! But I cannot possibly imagine curry for breakfast. Hey, sounds super healthy and veggie packed, so good for you. I would probably end up eating ice cream for lunch after that lol. It’s just a day long balancing act between savory and sweet 😀 Thanks Brandi!

      Reply
  9. Jess says

    September 20, 2016 at 3:12 pm

    I can’t wait t make them! They look like the perfect fall muffins to go alongside dinner. Delicious!

    Reply
    • Natalie says

      September 20, 2016 at 4:47 pm

      Thanks Jess! Yep, they fill the biscuit/roll job quite well 🙂

      Reply
  10. Harriet Emily says

    September 21, 2016 at 11:12 am

    I haven’t tried savoury muffins before! These sound so delicious Natalie – I love the sweet potato flavour. I can’t wait to make these – such a great recipe idea! Yum!

    Reply
    • Natalie says

      September 21, 2016 at 2:55 pm

      Me either, its a concept I’ve been meaning to experiment with for a while now 🙂 Plus muffins of all kinds are always easy and delicious! Thanks girl!

      Reply
  11. Casey Muir-Taylor says

    September 21, 2016 at 3:59 pm

    These look so delicious! The texture looks on point. I want to pair with tomato soup or some sort of a butternut squash soup. I need them now! <3 I don't have oat flour, but would all purpose or whole wheat sub well you think?

    Reply
    • Natalie says

      September 22, 2016 at 12:35 am

      My mind went straight to soup too, I think it would be perfect! And yes I think AP or wheat would be fine 🙂

      Reply
  12. jess larson | playswellwithbutter says

    September 24, 2016 at 12:59 pm

    natalie, these seriously look mouth-watering amazing! found your post through the sweet potato round up you gals did and i’m totally pinning this one. i am already imagining eating them this fall with a bowl of comforting chili! YUM.

    Reply
    • Natalie says

      September 24, 2016 at 3:18 pm

      Hi Jess! Oh yay, I’m so happy you found them 🙂 Thanks for the sweet comment, and they would pair perfectly with chili mmmm!

      Reply
  13. Charity says

    September 26, 2016 at 4:29 am

    I love this recipe so much that I immediately printed it and pulled out the bowl… only to find no sweet potato listed in the recipe. Did I miss something? I can’t wait!!! Can you tell me how where the mix up is? Thanks.

    Reply
    • Natalie says

      September 26, 2016 at 2:56 pm

      I updated my recipe plugin last night and it totally freaked out and messed up the entire recipe, I am so sorry. It is fixed now!

      Reply
      • Charity Norem says

        November 5, 2016 at 5:48 am

        These are a-maz-ing!!! Our whole family loved them. They tasted just like Thanksgiving, in little muffins. No changed required. Thank you so much!

        Reply
        • Natalie says

          November 5, 2016 at 2:44 pm

          Yes!! Haha I love that description 😀 Thanks so much for the great feedback!

          Reply
  14. Gin says

    September 26, 2016 at 4:58 am

    I don’t see sweet potato, cornmeal , coconut aminos or hemp seeds listed in the recipe that others are commenting on.

    Reply
    • Natalie says

      September 26, 2016 at 2:57 pm

      I updated my recipe plugin last night and didn’t realize that it is clearly having some sort of technical glitch and messing up the recipes. I am so sorry! It should be fixed now.

      Reply
  15. Millet says

    October 6, 2016 at 6:28 am

    Hi Natalie I’m so curious for these recipes of yours and can’t wait to taste them I’m making it today my concern is the sweet potato puree did you cooked the sweet potato first then puree it or is it a raw pureed pls help thanks

    Reply
    • Natalie says

      October 6, 2016 at 2:41 pm

      Hi! Yes the sweet potato is cooked first and then pureed. I usually steam it and then use the blender to puree it. So sorry, I should’ve been more specific. I hope they turn out perfectly 🙂

      Reply
  16. Annie says

    April 16, 2017 at 5:32 pm

    They are cooking in the oven… Waiting to taste it 😉 I’m sure I love these! Thank you for sharing this amazing recipe! You are very creative!

    ★★★★★

    Reply
    • Natalie says

      April 16, 2017 at 7:46 pm

      Yay!! I hope you have tried and enjoyed them by now Annie 🙂 And thanks so much!

      Reply
  17. joe says

    June 2, 2017 at 5:30 pm

    Substitute for the cornmeal???? thanks

    Reply
    • Natalie says

      June 2, 2017 at 5:34 pm

      Oat bran would work and have a similar texure, or tiger nut flour actually has a very cornmeal-like texture and taste. But for something a little simpler, you can just use more oat flour or quick oats for texture too 🙂

      Reply
  18. tatiana says

    September 21, 2017 at 4:11 pm

    Is there an alternative to tapioca flour?

    Reply
    • Natalie says

      September 21, 2017 at 4:53 pm

      Cornstarch would work!

      Reply
  19. Cynthia says

    April 28, 2018 at 9:46 pm

    Hey Natalie, could you replace the cornmeal with more oat flour? Or tapioca?

    Reply
    • Natalie says

      April 29, 2018 at 9:06 am

      Hi Cynthia! More oat flour would probably be best, tapioca may make them gummy. And I worry it may not cook through properly as a loaf so I really recommend muffins, but if you want to try it I would say 40-45 minutes most likely. Happy baking!

      Reply
  20. Cynthia says

    April 28, 2018 at 9:49 pm

    Oh, and if I wanted to make this into a bread loaf, how long would I bake it for? Thanks Natalie!

    Reply
  21. Cynthia says

    May 2, 2018 at 10:25 am

    Natalie, so I made this into a bread loaf and it turned out DELICIOUS!!!!!

    Reply
    • Natalie says

      May 2, 2018 at 7:02 pm

      I am so happy it turned out well and worked as a loaf! Thanks for the feedback and enjoy, Cynthia 🙂

      Reply
  22. Leonie says

    June 19, 2018 at 2:55 pm

    Hi Natalie
    These recipes are amazing. I have a question. Do you have another alternate to Almond or Oat flours. My body does not tolerate those.

    Reply
    • Natalie says

      June 19, 2018 at 6:05 pm

      Hi Leonie! I tend to stick to those two because they are easily accessible and I don’t want to switch between a million different flours all the time and make my readers constantly go out and purchase new ones. I do sometimes use quinoa and buckwheat flour too, and occasionally coconut. Is there a particular flour you like or would like a recipe for? I can point you to one and/or keep it in mind for future recipes 🙂

      Reply
  23. Leonie says

    June 19, 2018 at 6:12 pm

    Hi Natalie
    I used to always use almond flour until my intolerance test. Everything has changed.
    So, I am looking for suggestions.
    Coconut, brown rice.
    Thank you for the reply and help.

    Reply
    • Natalie says

      June 19, 2018 at 7:21 pm

      This is my favorite coconut flour recipe: https://www.feastingonfruit.com/coconut-flour-donuts/ I don’t have a lot with brown rice flour at the moment, but I’ll keep that in mind 🙂

      Reply
      • Leonie says

        June 19, 2018 at 7:38 pm

        Hi Natalie
        I was reading about Bajri flour (ground millet) Banana flour made from plantains (not sure on this one as I cannot do bananas) Chickpea flour. Says all of these are gluten free.
        I think I might be able to use Buckwheat flour. I will try to substitute in one of your recipies and I will let you know..
        Thanks Leonie

        Reply
  24. Yuri Lowry says

    July 4, 2018 at 6:53 pm

    I just tried this recipe and the texture and spices are on point. They tasted a little bland for my palate and the sweet potato didn’t come though as much as I was expecting. Would adding extra aminos or apple syrup to my purée change the texture?

    Reply
    • Natalie says

      July 4, 2018 at 11:15 pm

      Hmm not sure if there is any way to up the sweet potato flavor, adding more potato would throw off the texture. But you could certainly add extra aminos for extra savory flavor😊

      Reply
  25. Yuri Lowry says

    July 4, 2018 at 10:13 pm

    Also, the sweet potato flavor didn’t come through as much, anything I can do?

    Reply
  26. Bella says

    October 27, 2018 at 2:24 pm

    I just tried these muffins this morning. I took them out after 25 mins but they seemed undercooked? Are they supposed to be soft in the middle. I put a toothpick in and it came out clean but they tasted like they were not cooked enough.
    The taste was wonderful though!!
    I just popped them back in for a few more minutes.
    Thanks so much for the recipe. And if you have any suggestions please advise me!

    ★★★★

    Reply
    • Natalie says

      October 27, 2018 at 7:36 pm

      Nope, not supposed to be soft inside so I’d definitely leave them an extra 5-10 minutes next time! Oven temps are inaccurate and vary, but that should fix it 🙂

      Reply
  27. Sally says

    January 12, 2020 at 5:04 am

    Do you know of any other flours you can replace the oat flour and cornmeal with? My little one can’t have either of these

    Reply
    • Natalie says

      January 12, 2020 at 10:03 am

      In place of oat you can use quinoa or buckwheat or an all purpose flour. For the cornmeal, the most similar thing for flavor would be tiger nut flour if you can find it!

      Reply
  28. lara says

    July 17, 2021 at 4:31 am

    wowowoow, these turned out SO DELICIOUS!! i had to make a couple of alterations: instead of the cornmeal i used whole meal spelt flour. then i mixed some vegan shredded cheese, chickpeas, madras curry powder and some dried rosemary into the batter. these are mind blowing and i’ll maybe even transform them into a loaf next time. also your blog and photos/videos are gorge 🤗

    ★★★★★

    Reply
    • Natalie says

      July 17, 2021 at 12:51 pm

      ohmygoodness!! Your version sounds even better than mine, I wish I could taste😋 So so happy you are enjoying the recipes Lara!

      Reply

Trackbacks

  1. HCLF Vegan Cheddar Broccoli Soup [gluten-free + nut-free] • Healthy Helper says:
    November 19, 2020 at 11:27 am

    […] Natalie’s Sweet Potato Herb Savory Muffins […]

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  2. 16 Yummy Vegan Potato Recipes | Nutrition in the Kitch says:
    March 30, 2021 at 12:39 pm

    […] Sweet Potato Herb Savory Muffins by Feasting on Fruit […]

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  3. Vegan Muffins: 30 Recipes You'll Love (gluten-free options) – Emilie Eats says:
    May 20, 2021 at 7:06 am

    […] Sweet Potato and Herb Savory Muffins (GF) by Feasting on Fruit […]

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  4. 10 Gluten Free Savory Muffin Recipes - Eatability says:
    April 20, 2022 at 9:54 pm

    […] Gluten Free Sweet Potato And Herbs Savory Muffin […]

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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.

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Vegan White Chocolate Valentine’s Truffles
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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!

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Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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