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vegan, gluten-free, paleo, fruit-sweetened, sweet, creamy · December 5, 2016

Candy Cane Nice Cream

Two tone ice cream stripes with a pop of peppermint and a hint of cacao, this Candy Cane Nice Cream is a holiday-festive frozen fruity feast made right in the blender! Peppermint. As a flavor–love it. With chocolate–the best. Where we start... Read More

vegan, gluten-free, paleo, snacks, sweet · October 24, 2016

Sweet Potato Nice Cream Split

A sweet potato split and filled with creamy banana ice cream and all the toppings, this is one healthy, funky, uniquely delicious recipe you’ve gotta try!  So wait…the concept of a stuffed sweet potato doesn’t usually involve ice cream? No caramel sauce... Read More

vegan, brownies & bars, gluten-free, sweet, pies & crumbles · October 20, 2016

Caramel Apple Pie Bars

These vegan, gluten-free Caramel Apple Pie Bars are pie turned healthier, easier, and portable. Or even top with ice cream and a caramel drizzle for a decadent fall dessert! There seems to be a trend developing. A trend of starting... Read More

vegan, gluten-free, paleo, fruit-sweetened, sweet, creamy · September 5, 2016

Pumpkin Pie Nicecream

Pumpkin Banana Ice Cream is just like your favorite fall dessert but blended not baked, sweetened with dates not sugar, cold, sweet, and scoopable. Not to mention healthy enough to be called breakfast! I am walking a fine ice cream line... Read More

vegan, gluten-free, cakes & breads, sweet · August 11, 2016

Carrot Cake Ice Cream Cake

Carrot cake with frosting replaced by creamy caramel-flavored banana ice cream and custom carrot coconut sprinkles to match! Vegan, gluten-free, oil-free. Another ice cream cake…really, Natalie? Yes yes, but hear me out. Or if I can’t convince you that more... Read More

How To: Natural Blue Food Coloring with Red Cabbage

vegan · July 20, 2016

How To: Natural Blue Food Coloring with Red Cabbage

How to make natural blue food coloring with just 2 ingredients: red cabbage and baking soda. Step-by-step guide + VIDEO tutorial + blue smoothie recipe! The most elusive color in the edible world: blue. Every other component of the rainbow... Read More

Chocolate Blueberry Muffin Ice Cream Sandwiches | Vegan & GF

vegan, chocolate, gluten-free, cupcakes & muffins, sweet · July 17, 2016

Chocolate Blueberry Muffin Ice Cream Sandwiches

Blueberry muffins are good, but CHOCOLATE blueberry muffins with nicecream sandwiched in the middle are a whole different very delicious story!  Get the recipe plus 6 other vegan summer blueberry recipes. The blueberries have been especially tasty this year, don’t you think? I’ve... Read More

Double Chocolate Ice Cream Cupcakes | Vegan, Gluten-Free, Fruit-Sweetened

vegan, chocolate, gluten-free, fruit-sweetened, no-bake, sweet, creamy · July 15, 2016

Double Chocolate Ice Cream Cupcakes

Creamy chocolate maca ice cream cupcakes sweetened with dates and frosted with fruit. This decadent HCLF vegan recipe is healthier than it looks! The cupcake for when you don’t feel like baking. For when you don’t feel like turning on the... Read More

vegan, gluten-free, easy, sweet, creamy · July 13, 2016

Mango Blueberry Nicecream Jar with Rice Crispy Clusters

Mango, blueberry, and banana nicecream combined in a triple layered fruity treat, protein boost optional. And don’t forget my favorite part–the crunchy rice crispy clusters on top! If you follow me on Instagram, then this guy might look familiar. I... Read More

vegan · June 22, 2016

What I Eat in a Day: Pesto, Pitaya, & My Favorite Salad

It’s been a while since we’ve stared at my food together. So let’s do this. It’s Wednesday. It’s what I ate in a day. It’s what I ate Wednesday. And I’m hoping maybe eventually the awkward feeling these posts give me... Read More

vegan, gluten-free, easy, cupcakes & muffins, sweet · June 16, 2016

Funfetti Mug Cake

It doesn’t have to be your birthday to have cake, ice cream, and sprinkles when it’s this healthy and easy. This Funfetti Mug Cake is a party for one in just minutes! From the looks of this you would think... Read More

Purple Power Parfait (vegan)

vegan, gluten-free, easy, paleo, sweet, creamy · May 26, 2016

Purple Power Parfait

This vegan purple sweet potato recipe turns those tubers into a creamy pudding, perfect for topping with blueberry and coconut layers for a vibrant parfait! Sometimes I create a recipe to highlight a specific flavor, a specific ingredient. Sometimes I... 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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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/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

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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