• 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, chocolate, gluten-free, paleo, fruit-sweetened, sweet, pies & crumbles · May 24, 2020

No-Bake Chocolate Cream Pie

This super easy Vegan Chocolate Cream Pie with an oreo cookie-like crust is the ultra rich no-bake dessert of your DREAMS. Without tofu, cashews, or coconut milk!... Read More

vegan, chocolate, gluten-free, cakes & breads, paleo, oil-free, sweet · July 8, 2019

Brownie Mousse Cake

Brownie Mousse Cake! Decadent flourless fudgy brownie on the bottom with fluffy two-ingredient chocolate mousse on top – vegan and paleo!... Read More

vegan, gluten-free, easy, paleo, oil-free, sweet, creamy · October 22, 2018

Vegan Pumpkin Mousse

Vegan Pumpkin Mousse that is almost TOO easy to make and definitely too easy to eat. Just 6 ingredients and a blender and you have the dreamiest fall dessert! THIS POST IS SPONSORED BY VITAMIX. This is one of those... Read More

vegan, chocolate, gluten-free, paleo, fruit-sweetened, sweet, pies & crumbles · June 7, 2018

No-Bake Chocolate Cream Pie

This super easy Vegan Chocolate Cream Pie with an oreo cookie-like crust is the ultra rich no-bake dessert of your DREAMS. Without tofu, cashews, or coconut milk! A.k.a. chocolate filled chocolate sprinkled with chocolate drizzled with chocolate pie. Chocolate overload... Read More

vegan, chocolate, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet, creamy · July 24, 2017

3 Ingredient Vegan Chocolate Pots

These paleo and vegan Chocolate Pots are the easiest most decadent dessert, made with NO coconut, tofu, avocados, or even refined sugar involved! There’s nothing secretly healthy or hidden vegetables or breakfast approved about this recipe. It’s just straight up... Read More

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

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

SunButter Granola

SunButter Granola

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Cookie Dough Protein Bars

Cookie Dough Protein Bars

instagram

Follow @feastingonfruit

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
Homemade biscuits seem too complicated? Bake these Homemade biscuits seem too complicated? 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 with @ndmedjooldates [a d] too!

New recipe on my site → @feastingonfruit link in bio!

#glutenfreevegan #strawberryshortcake #medjooldates
The HUNKIEST vegan + gluten-free cookies you’ve The HUNKIEST vegan + gluten-free cookies you’ve ever baked🍪🍪 

Packed with white chocolate chips, macadamias, and @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes [a d] for a triple punch of sweet-salty, buttery, summer-vibes flavor🥥

The exterior = browned and subtly crunchy. The interior = soft and chewy. You’re going to be instantly obsessed with this recipe! 

INGREDIENTS
-1 flax egg (1 tbsp ground flax + 3 tbsp water)
-1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
-1/4 cup (50g) coconut oil, melted
-3/4 cup (165g) brown sugar or coconut sugar
-1 tbsp molasses
-1 tsp vanilla extract
-3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
-1 tsp baking soda
-¼ tsp salt
-1/2 cup (65g) macadamia nuts, roughly chopped
-1/2 cup (40g) @edwardandsons Let’s Do Organic Unsweetened Toasted Coconut Flakes
-1/2 cup (90g) dairy-free white chocolate chips

INSTRUCTIONS
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

#vegancookies #glutenfreeveganbaking #healthydesserts
Quick chocolate fix for your friday: 🍫🍰 read Quick chocolate fix for your friday: 🍫🍰 ready in 2 minutes (oven option included too!)

1/4 cup (37g) gf flour (or all-purpose)
2 tbsp (10g) cocoa powder
1/8 tsp salt
1/2 tsp baking powder
3 tbsp (20g) coconut sugar
4 tbsp (60g) almond milk
2 tbsp (32g) nut/seed butter (I used chocolate @sunbutter)
1/4 tsp vanilla extract
1 tbsp (15g) chocolate chips

Whisk the dry, add the wet, stir in chocolate chips. Microwave for 1.5 to 2 minutes OR bake in the oven for 23-25 minutes at 350ºF. Cool for 5-10 minutes, then top and enjoy!

#mugcake #chocolatemugcake #veganglutenfreerecipes
Three things I love: blueberry muffins, white choc Three things I love: blueberry muffins, white chocolate, cinnamon sugar.

Turned into one thing I love: THESE MUFFINS.

Soft, springy blueberry muffins dressed up with dairy-free white chocolate chips and a topped with cinnamon sugar to create the perfect crackly sweet tops💙 Easy to make with my favorite @sunbutter [a d] in the batter and the perfect vegan + gluten-free texture. If you can’t find dairy-free white chocolate, dark chocolate chips would be delicious too!

New recipe on my site → @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