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vegan, brownies & bars, chocolate, gluten-free, sweet · May 30, 2023

SunButter Stuffed Brownies

Ultra fudgy brownies stuffed with a thick layer of SunButter for an insanely decadent brownie experience. Vegan and gluten-free!... Read More

vegan, gluten-free, fruit-sweetened, cupcakes & muffins, sweet · May 9, 2023

Vegan Strawberry Shortcake Muffins

Homemade biscuits seem too hard? Bake these vegan strawberry shortcake MUFFINS instead! Still a sweet summer treat stuffed with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened too!... Read More

vegan, gluten-free, no-bake, sweet, pies & crumbles · March 20, 2023

Lemon Blueberry Tarts

Springy lemon blueberry tarts with a crispy gluten-free cereal crust, silky sweet-tart no bake lemon filling, and homemade berry jam swirl. These tartlets are a go-to spring/summer sweet treat – the swirls always impress, but the recipe is SO easy to make!... Read More

vegan, brownies & bars, gluten-free, sweet · December 11, 2022

Gingerbread Caramel Slice

Gingerbread shortbread, gooey caramel, chocolate ganache, gingerbread cookies. This Gingerbread caramel slice is the ultimate Christmas dessert!... Read More

vegan, gluten-free, cakes & breads, snacks, sweet · December 1, 2022

Muesli Streusel Banana Bread

The delicious oat + fruit + nut mix of bircher muesli turned sweet crumbly streusel! On top of my favorite banana bread = perfect snacking. Vegan and gluten-free!... Read More

vegan, gluten-free, easy, no-bake, sweet · November 21, 2022

No-Bake Mini Cheesecakes (3 fall flavors!)

No-bake mini cheesecakes 3 fall-flavored ways: cinnamon apple pie, caramel pecan, and pumpkin pie. A vegan, naturally-sweetened, easy dessert!... Read More

vegan, gluten-free, cakes & breads, sweet · November 14, 2022

Pumpkin Caramel Cheesecake

Dreamy baked dairy-free pumpkin cheesecake with a spiced cereal crumb crust and salted caramel swirl. The perfect easy vegan holiday dessert!... Read More

vegan, chocolate, gluten-free, paleo, candy, no-bake, oil-free, sweet · October 26, 2022

SunButter Buckeye Eyeballs

Easy SunButter buckeyes turned no-bake halloween treat with healthier ingredients like almond flour, maple syrup, and dark chocolate!... Read More

vegan, chocolate, gluten-free, cupcakes & muffins, oil-free, sweet · October 3, 2022

Pumpkin Black Bottom Cupcakes

Dark chocolate cupcakes baked with swirls of pumpkin spice cheesecake and chocolate chips. Vegan grain-free fall (or Halloween!) decadence!... Read More

vegan, gluten-free, fruit-sweetened, cupcakes & muffins, sweet · September 5, 2022

Vegan Monkey Bread Mug Cakes

Quick easy monkey bread for two! Gluten-free vegan dough rolled in cinnamon, drowned in date caramel, and microwaved to messy mug perfection!... Read More

vegan, chocolate, gluten-free, oil-free, sweet, pies & crumbles · August 31, 2022

Cookies and Cream Pie

Chocolate crumb-filled cookies and cream but without oreos! We're using a healthier hack for this vegan gluten-free pie instead...... Read More

trending now, vegan, brownies & bars, chocolate, gluten-free, easy, paleo, fruit-sweetened, candy, no-bake, oil-free · August 7, 2022

Blackberry Coconut Bars

These chocolate covered Blackberry Coconut Bars are the berry-sweetened and beautifully PURPLE version of a bounty bar, but vegan and only 5 ingredients! ORIGINALLY PUBLISHED FEBRUARY 21, 2019 PHOTOS UPDATED AUGUST 7, 2022 If you read my last post on... Read More

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

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Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

Blackberry Coconut Bars

Blackberry Coconut Bars

SunButter Granola

SunButter Granola

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

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CAKE BATTER CREAMI (dairy-free + no coconut!)🍦 CAKE BATTER CREAMI (dairy-free + no coconut!)🍦 My answer to all the “coconut substitute?” Qs on my last creami post. I tested two different methods to keep it coconut free, and both worked really well✌️ You could use either in the chocolate recipe too!

The date sweetness gave this could-be-vanilla more of a cake batter flavor, and I am never going to say no to rainbow sprinkles🌈 

INGREDIENTS
1 cup (240g) cashew milk 
1/2 cup (120g) dairy-free yogurt (OR use all cashew milk and add 2 tbsp cashew butter)
2 scoops (38g) vanilla protein powder
2-3 (65g) pitted medjool dates
1/8 tsp salt
1/2 tsp vanilla extract
Sprinkles

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk and re-spin once or twice as needed. Add sprinkles, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream #cakebatter
SNICKERS ICE CREAM BARS but make them vegan and pa SNICKERS ICE CREAM BARS but make them vegan and paleo friendly! Creamyyyyyy dairy-free ice cream, gooey date caramel, toasted cashews (or peanuts if you prefer!), all wrapped in dark chocolate🤎

Recipe on my website → @feastingonfruit link in bio!
TOASTED COCONUT CAKE🥥🥥 ‘Tis the season for TOASTED COCONUT CAKE🥥🥥 ‘Tis the season for tropical baked treats while summer excitement is high, before it’s too hot to even turn the oven on at all. This one packs in SIX forms of coconut, so there is no lack of toasty flavor here😎

INGREDIENTS
3/4 cup (180g) unsweetened applesauce
3/4 cup (165g) coconut butter (can sub tahini)
1/4 cup (60g) coconut milk
1/2 cup (70g) coconut sugar
1 tsp vanilla extract
1 tbsp lemon juice
1/3 cup (40g) coconut flour
1/3 cup (40g) tapioca flour
1/2 cup (35g) unsweetened shredded coconut (plus more for topping)
1 tsp baking soda
1/4 tsp salt
1 can coconut cream, chilled overnight

Preheat the oven to 325ºF. Spread about 1 cup of unsweetened shredded coconut on a pan and toast for 5-10 minutes until golden brown (check/stir halfway through). Increase oven temperature to 350ºF. 

Whisk together applesauce, coconut butter, coconut milk, coconut sugar, vanilla, and lemon juice. Add the flours, baking soda, and salt. Fold in ½ cup toasted coconut. Transfer to a greased baking dish (mine was 10″x6”, but a regular 8″x8″ pan will work too) and smooth the top (spray spatula in nonstick spray to make it easier). Bake for 25-30 minutes at 350ºF. The edges should be golden and the center bounces back when lightly pressed when it’s done. Cool completely on a cooling rack.

Spoon out the solid part from the chilled can of coconut cream. Whip with a hand mixer, adding 1-2 tbsp sweetener if desired. Spread coconut whipped cream on top of cooled cake. Sprinkle with more toasted coconut.  Slice and eat!

#toastedcoconut #healthybaking #veganglutenfreerecipes
DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made DAIRY-FREE CHOCOLATE CREAMI RECIPE🍫 I’ve made this many many times to get it just right, and alas it is PERFECT. Date-sweetened, high protein, and soooooo creamy🍦 Add whatever mix-ins you love (chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, etc.)

If you don’t have a Ninja Creami, I’ll pop the link to my blender chocolate soft serve recipe in my stories✌️

INGREDIENTS
1 cup (240g) cashew milk (or almond milk)
1/2 cup (120g) canned coconut milk
2 scoops (40g) chocolate protein powder (I use @sproutliving)
2-3 (65g) pitted medjool dates
2 tbsp (12g) cocoa powder
1/8 tsp salt
1/2 tsp vanilla extract
Optional: 1 tbsp (16g) chocolate @sunbutter, peanut butter, or tahini

Blend all the ingredients until smooth. Pour into a Creami container and freeze overnight. Process on the light ice cream setting, it will be powdery at this point. Add a splash of milk (preferably coconut) and re-spin once or twice as needed. Add mix-ins of choice, and process on the mix-in setting. Enjoy!

#ninjacreami #creami #ninjacreamirecipes #dairyfreeicecream
SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/g SUNBUTTER STUFFED BROWNIES🤎 Ultra fudgy vegan/gf brownies stuffed with a thick layer of @sunbutter [a d] for an insanely decadent brownie experience😋😋

New recipe on my website → @feastingonfruit link in bio!
No-Churn Pistachio Ice Cream💚 A love it or hate No-Churn Pistachio Ice Cream💚 A love it or hate it flavor, but if you love it you will LOVE this recipe! Dairy-free, just 6 ingredients, and creamy as can be thanks to @edwardandsons Let’s Do Organic Heavy Coconut Cream🍨

INGREDIENTS
-1 cups (130g) raw pistachios, shells removed
-2 cans 13.5oz cans @edwardandsons Let’s Do Organic Heavy Coconut Cream
-1/3 cup (105g) maple syrup
-1 tsp vanilla extract
-1 tsp almond extract
-1/2 tsp salt
-Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color

INSTRUCTIONS
Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 minutes. Blend until very smooth.

Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.

Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.

If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 minutes

If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times

#dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream
Perfect VEGAN and PALEO chocolate cupcakes! With j Perfect VEGAN and PALEO chocolate cupcakes! With just 8 ingredients, TWO forms of chocolate, and a soft rich crumb🍫🧁 

Shown here with a basic dairy-free buttercream on top, but I linked to an easy chocolate coconut cream frosting in my stories!

INGREDIENTS
-1/2 cup (90g) dark chocolate chips
-3/4 cup (105g) coconut sugar
-1 1/4 cup (300g) almond milk
-1 tbsp apple cider vinegar
-1 1/4 cup (160g) cassava flour
-1/2 cup (50g) cocoa powder
-1 tsp baking soda
-1/2 tsp salt

INSTRUCTIONS
Melt the chocolate with the almond milk. Stir until smooth. Whisk in the coconut sugar and apple cider vinegar. Add the rest of the cupcake ingredients and mix. Spoon into a cupcake pan with paper liners, filling each ¾ of the way. Bake for 25 minutes at 350ºF. Cool completely before frosting.

#veganpaleo #chocolatecupcakes #vegancupcakes #healthybaking
Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy Copycat KUDOS GRANOLA BARS😋 a.k.a. really yummy, chewy, easy, chocolate chip, chocolate dipped, granola bars!

INGREDIENTS
-4 cups (120g) crispy rice cereal
-2 cups (160g) quick oats
-2 14oz cans sweetened condensed coconut milk
-1/2 tsp salt
-3/4 cup (120g) mini chocolate chips
-1/2 cup (80g) chocolate chips, melted

Combine cereal, oats, and salt in a large bowl. In a small saucepan, heat the sweetened condensed coconut milk to a simmer. Simmer and whisk until smooth and visibly thickened (8-10 minutes). Pour on top of the dry ingredients and mix until evenly coated. Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)

Preheat the oven to 250°F. Fold in mini chocolate chips. Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly. Bake 1 hour at 250°F. Cool, then chill 4 hours (makes them easier to slice/coat). Lift out of the pan, slice into 10 bars.

Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.

#granolabars #homemadesnacks #chocolatechip #veganglutenfreerecipes
Working on another homemade ice cream recipe today Working on another homemade ice cream recipe today, but in the meantime…THIS drizzle moment😍

Chocolate meets no-churn PB CHOCOLATE CHIP COOKIE SOFT SERVE🍪🍦

INGREDIENTS (3-4 servings)
-1 15oz can full-fat coconut milk
-1 cup (250g) peanut butter (or another nut/seed butter)
-1/4 cup (80g) maple syrup
-1 tsp vanilla extract
-1/2 tsp salt
-1 bag @emmysorganics Chocolate Chip Coconut Cookies

Shake the coconut milk. Pour into an ice cube tray and freeze overnight. Blend the coconut milk ice cubes with peanut/almond butter, maple syrup, vanilla, and salt. Stop to scrape down the sides frequently and add more coconut milk if needed to get it to blend smooth. Crumble in the Cookies and blend briefly until combined. Serve immediately, or freeze 30-60 minutes to thicken. Add toppings and enjoy!

P.S. This base would also work in the Creami if you have one!

#nochurnicecream #dairyfreerecipes #softserve #veganrecipes #peanutbutterlover
EASY LINZER FLOWERS🌸 Perfect last minute baking EASY LINZER FLOWERS🌸 Perfect last minute baking for a mama you appreciate, or just a springy sweet treat for yourself too. With a raspberry pomegranate filling that is the perfect tart-sweet balance to these buttery cookies❤️

INGREDIENTS
-1/2 cup (113g) dairy-free butter, softened
-1/2 cup (110g) cane sugar
-2 tsps vanilla extract
-1 1/2 cups (180g) gluten-free or all-purpose flour
-3/4 cup (84g) almond flour
-Zest of one lemon
-1/4 tsp salt
-1 jar @stdalfourusa Raspberry & Pomegranate Fruit Spread
-Optional: 1/2 cup white chocolate chips, melted for dipping/drizzling OR powdered sugar for dusting

In a stand mixer fitted with a paddle attachment or using a hand-mixer, beat the softened butter until light and fluffy (about two minutes). Add sugar and vanilla extract, beat again to combine. Place a mesh strainer on top of the bowl and measure out the flours and salt. Sift in all together, then add the lemon zest. Mix on medium speed to form a crumbly dough. 

Gently knead the dough into a ball. Roll out the dough between two sheets of wax paper to about 1/4 inch thickness. Preheat the oven to 350°F. Cut out using a linzer cookie cutter–half should be solid cookies, half should have the center punched out. Carefully transfer cookies to a baking sheet lined with parchment paper. Bake 9-10 minutes, until golden brown around the edges. Let them cool 10 minutes on the pan, then transfer to a rack to cool completely. 

Flip over the solid cookies, and place a teaspoon of fruit spread on the center of each. Top with the cut-out cookies. Dust with powdered sugar before serving.

#linzercookies #veganglutenfreerecipes #vegancookies

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