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Feasting on Fruit

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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

trending now, vegan, brownies & bars, chocolate, gluten-free, easy, oil-free, sweet · August 12, 2022

Easy Vegan Fudge Brownies

Ultra rich Easy Vegan Fudge Brownies chock full of chocolate, made in one bowl, and healthier than most with applesauce, oat flour, and no added sugar!... Read More

vegan, gluten-free, cakes & breads, oil-free, sweet · July 26, 2020

Vegan Zucchini Cake

This Vegan Zucchini Cake is a summery snack or dessert with the moist fluffy gluten-free combo of oat and almond flour plus a creamy lemon frosting!... Read More

vegan, breakfast, gluten-free, snacks, oil-free, sweet · January 16, 2020

Golden Milk Donuts

Golden Milk Donuts! Easy, fluffy, turmeric-infused baked donuts with just the right amount of spice and a sweet golden glaze on top. Vegan and gluten-free!... Read More

vegan, breakfast, gluten-free, oil-free, sweet · November 30, 2019

Gingerbread Pancakes

Fluffy vegan gluten-free Gingerbread Pancakes made with applesauce, oat flour, molasses, and gingerbread spices for an easy healthy holiday breakfast!... Read More

vegan, brownies & bars, chocolate, gluten-free, oil-free, sweet · May 28, 2019

Vegan Halfway Cookie Bars

Halfway Cookie Bars – rich cookie base with melty chocolate chips and meringue baked to golden gooey perfection – but vegan, gluten-free, and healthier!... Read More

vegan, gluten-free, easy, cookies, oil-free, sweet · May 20, 2019

SunButter Sandwich Cookies

Nut-free and BETTER than nutter butters! Crispy SunButter oat cookies sandwiched with a cream filling. Vegan, gluten-free, only 5 ingredients!... Read More

vegan, gluten-free, easy, cookies, oil-free, sweet · May 7, 2019

Easy Vegan Peanut Butter Cookies

Soft, chewy, buttery, sweet and deliciously salty – these are the perfect gluten-free vegan peanut butter cookies with just 7 ingredients and one bowl!... Read More

vegan, brownies & bars, chocolate, gluten-free, oil-free, sweet · March 22, 2019

Chocolate Chunk Zucchini Blondies

Chocolate Chunk Zucchini Blondies that are gooey and sweet, loaded with salted dark chocolate, speckled with veggie green, and so easy to make!... Read More

vegan, chocolate, gluten-free, cupcakes & muffins, oil-free, sweet · March 2, 2019

Double Chocolate Hazelnut Muffins

Easy, ultra rich Double Chocolate Hazelnut Muffins with oats, hazelnuts, cacao, coffee, and dark chocolate chips – a decadent snack or healthy dessert! Sometimes you need a mid afternoon snack that feels decadent like pre-dinner dessert, and answers your please... Read More

vegan, gluten-free, cookies, oil-free, sweet · February 1, 2019

Matcha Sugar Cookies

Matcha Sugar Cookies! Your favorite green tea latte transformed into a soft sweet cookie, with more fluffy matcha frosted on top. Vegan and gluten-free! THIS POST IS SPONSORED BY ENCHA I’m sipping an iced matcha as I write this (duh…what... Read More

vegan, brownies & bars, gluten-free, oil-free, sweet · December 17, 2018

SunButter Gingerbread Cake Bars

SunButter Gingerbread Cake Bars! Soft delicate cupcake meets moist crumbly blondie with a delicious dairy-free white chocolate drizzle. Vegan and gluten-free! THIS POST IS SPONSORED BY SUNBUTTER With the most lovable blondie-meets-cupcake texture. And all the best December spices mingling... 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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Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

Homemade Vegan Chocolate Soft Serve

Homemade Vegan Chocolate Soft Serve

Blackberry Coconut Bars

Blackberry Coconut Bars

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CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜
It’s ice-cream-is-the-only-dessert-I-crave time It’s ice-cream-is-the-only-dessert-I-crave time of year, and this DAIRY-FREE ROCKY ROAD ICE CREAM always hits the spot🤎 My favorite mix-ins, creamy creamy no-churn choc base, and choose-your-own softserve or scoopable texture adventure🍦🍨 

INGREDIENTS
2 13.5oz cans coconut cream
1/2 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dark chocolate chips
1 cup walnuts, chopped (or pecans/almonds)
1 cup vegan mini marshmallows
Optional: brownie chunks (recipe link in my stories)

Freeze the coconut cream in ice cube trays overnight. Blend the coconut cream cubes with cocoa powder, maple syrup, vanilla, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend. In a pan or dish, layer ice cream > marshmallows, walnuts, chocolate chips, brownie chunks > repeat. Freeze for 30-60 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)

#rockyroadicecream #dairyfreerecipes #nochurnicecream #veganicecream

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