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vegan, gluten-free, paleo, fruit-sweetened, oil-free, sweet, creamy · April 6, 2017

Vanilla Oat Ice Cream

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Sweet creamy Vanilla Oatmeal Ice Cream made from just 5 healthy ingredients that proves oats aren’t just for breakfast and ice cream isn’t just for dessert!

Vanilla Oatmeal Ice Cream {vegan, fruit-sweetened, low-fat}

The lack of an “n” in that title is not by mistake. This is not nice cream. Not banana based. Not made instantly in a blender from just fruit.

This is the real churned deal. Well sorta the real deal. As real a deal as it can be considering it’s made out of a breakfast food, sweetened with a fruit, and contains no cream of any kind.

But it is not made from bananas, which is the main thing that set’s it apart from most ice cream recipes on FOF.

Vanilla Oatmeal Ice Cream {vegan, fruit-sweetened, low-fat}

It might seem like I have been neglecting bananas a lot lately, replacing them with oatmeal in ice cream and cauliflower in milkshakes, but I don’t have anything against the. It’s just that frozen bananas are almost too versatile and nice cream such the norm that they have zapped the challenge right out of healthy frozen treats.

I also find it hard to ever truly have vanilla nice cream. Even with a spoonful of vanilla added in, the predominant flavor is still banana. It feels like a lie to call it vanilla. And I just can’t take anything called banilla seriously. But I was really craving that classic vanilla ice cream flavor.

Which I can’t really say that this Vanilla Oat Ice Cream completely satisfied, but it certainly does not taste like bananas! The vanilla flavor is evident, but the medjool date and oatmeal flavors are front and center too. Regardless, making ice cream out of oatmeal was a fun frozen adventure with surprisingly creamy results. Nut-free, lower in fat than coconut cream, and with a unique yummy taste you really just have to try for yourself!

Vanilla Oatmeal Ice Cream {vegan, fruit-sweetened, low-fat}

The base. Just because it’s not as easy as frozen bananas -> blender -> done doesn’t mean this ice cream isn’t still simple. Only five elements to this ice cream base: oats, dates, non-dairy milk, vanilla, and a highly recommended pinch of salt. This whole oats-in-the-ice-cream idea was inspired by this hella creamy fruit-free smoothie actually, which proved to me that oats can pull off smooth just as well as chunky. (Sidenote: If you blend that smoothie long enough it warms up and tastes like made-from-scratch chocolate pudding. Just sayin.)

There is no cooking and then cooling and before freezing required here, because who has time for all those temperatures!? Just blend and pour straight into the ice cream maker that I know you remembered to freeze the night before *fingers and toes crossed*! Literally like 5 minutes of prep time, the rest is just waiting.

Vanilla Oatmeal Ice Cream {vegan, fruit-sweetened, low-fat}

Churning. I’m just gonna say it: you need an ice cream maker for this recipe. This is not one of those no-churn situations where I’m going to tell you that you can freeze and stir every so often and the texture will be equally as good. No–the texture will be bunk.

Ice cube tray method? You can try it, but I haven’t tested it so I make no promises.

Because this recipe is made with such an unusual base and is much lower in fat than your typical ice cream, the texture is finicky. A real ice cream maker is the way to go, if you don’t have one I’m just going to point you in the nice cream direction.

Freezing. Straight out of the ice cream maker after spinning around for 30 to 40 minutes, you will have an oaty soft-serve consistency on your hands. I recommend transferring the ice cream to a container and freezing for 1-2 hours before serving for the best texture. At that point it will be scoop-able but not too frozen–the perfect verge-of-melty ice cream mouthfeel.

You can keep it in the freezer for a few days, just take it out and let it soften for 15 minutes or so before eating. Running your ice cream scoop under warm water so it glides and creates the silkiest of scoops is a great trick too!

Vanilla Oatmeal Ice Cream {vegan, fruit-sweetened, low-fat}
with homemade magic shell on top

Substitutions. For this recipe I used and recommend using light canned coconut milk. It is creamier and freezes better than other non-dairy milks while still being relatively low in fat. But I did test this recipe with almond milk and it works. The texture is different though, not quite as rich, of course. Right after churning it is almost…fluffy? In a fun way, and still very yummy!

See the almond milk version in action -> HERE

I do not recommend subbing in a liquid or granulated sweetener for the dates as the dates actually contribute to the creaminess of the texture as well as sweetening the ice cream. As always, medjool dates are my top choice.

The oats can be quick cooking or rolled, it really doesn’t matter since you are going to blend them into creamy obliteration anyways.

Vanilla Oatmeal Ice Cream {vegan, fruit-sweetened, low-fat}

Many recipes can be dessert or breakfast. Or even dessert for breakfast. But this one truly tastes like dessert and breakfast all in one creamy bite!

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Vanilla Oatmeal Ice Cream

★★★★★ 5 from 3 reviews
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Description

Sweet creamy Vanilla Oatmeal Ice Cream made from just 5 healthy ingredients that proves oats aren’t just for breakfast and ice cream isn’t just for dessert!


Ingredients

Scale
  • 3 cups light canned coconut milk (*see notes for substitution)
  • 1 1/2 cups rolled oats (or quick oats work too)
  • 10 pitted medjool dates
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Blend all the ingredients thoroughly on high until creamy and smooth (a full 45-60 seconds).
  2. Pour into an ice cream maker and churn according to the manufacturer’s instructions until it is a soft serve consistency. Mine took about 40 minutes.
  3. Transfer to a shallow container and freeze for 1-2 hours.
  4. Scoop into a bowl, add toppings if desired, and enjoy.
  5. It will last a few days in the freezer, just remove from the freezer and allow to soften for approximately 15 minutes before serving.

Notes

*You can use almond milk or other non-dairy milks, but the texture will not be as rich. 

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Vanilla Oatmeal Ice Cream {vegan, fruit-sweetened, low-fat}

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In: vegan, gluten-free, paleo, fruit-sweetened, oil-free, sweet, creamy · Tagged: coconut milk, medjool dates, oats, dairy-free, banana-free, sugar-free, fruit-sweetened, ice cream maker

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Comments

  1. The Vegan 8 says

    April 6, 2017 at 11:38 am

    Oh, this looks so beautiful Natalie! It’s been so beautiful and sunny lately here in Texas and I’m craving ice cream all the time, so your post is just perfect timing!! I LOVE oats in ice cream, adds another thickener and creamy touch. I make a chocolate tahini ice cream with oat flour and can totally vouch for their awesome oat power, lol. And I am so on board with a no-banana ice cream because like you said, it always becomes the dominant flavor. Light coconut milk is always my #1 choice as well, it just gives the best texture and doesn’t taste at all like coconut, the way full-fat coconut does. By the way, for the first time ever I saw an almond milk at the store the other day that wasn’t you know, almost all water and additives, but actually just water and almonds and it was almost as high fat as coconut milk, so I can only imagine how rich and amazing it was! I can’t remember the brand now but I bet it would be sooo amazing in this too.
    Anyways, you have just made my day complete with this beautiful oaty vanilla ice cream!! I want NOW! Love all the beautiful closeup shots!!

    Reply
    • Natalie says

      April 7, 2017 at 11:08 am

      Oat flour in ice cream–sounds so strange but I can totally imagine that working too!! And with tahini I bet it is super luscious, now I am craving that. Seriously though, the warmer weather has me wanting ice cream every day too…and I’m not resisting very hard 😀 I never considered the taste difference between light and full fat coconut milk, but it is much more mild. I don’t mind the full fat coconut flavor even, not as overpowering as banana luckily. Oooh was it called New Barn? I just saw that brand recently and the ingredient list was pretty clean, maple syrup sweetened even I think. Those gums are so deceiving, I really wish there would be more brands without–gimme the actual high fat creaminess please! Until then, I’ll just keep going through canned coconut milk like a mad woman 🙂 Happy weekend Brandi!

      Reply
      • The Vegan 8 says

        April 9, 2017 at 11:01 am

        I can’t remember the brand but I’m going to my grocery here shortly and will look and let you know. It didn’t even have sweetener, it was literally just almonds and water and maybe one other ingredient?? I was so impressed! Haha! Yes, seriously, the gums are super annoying. Whenever I eat storebought ice cream with them, as good as it tastes, it really hurts my stomach!

        Reply
        • Natalie says

          April 9, 2017 at 6:04 pm

          Yep I find the same thing, I think it’s all those pesky gums :/ Yes please let me know!!

          Reply
  2. Sara says

    April 6, 2017 at 12:57 pm

    “Banilla”…is this a thing I’ve never heard before?! Not going to lie, I laughed out loud when I read that! You’re so right though, it’s practically impossible to get that true, pure vanilla flavor with bananas – never a problem for me since I love them, but I can see how it may present a problem for certain recipes! I’ve seen coconut milk used before for ice cream and would imagine it’s creamy dreamy, but adding oats would just amp up the thick, perfect texture even more!! Cannot wait to try this. Per usual, so creative, Natalie!!

    Reply
    • Natalie says

      April 7, 2017 at 11:03 am

      Most of the time I am okay with banana as “plain” ice cream too, but vanilla is so delicate a flavor and I love it so much! The oat flavor is pretty prominent here, next time I may have to add cinnamon and raisins come to think of it, but it’s still different 🙂 Banilla–I think its a very very little known thing lol.

      Reply
  3. Emilie @ Emilie Eats says

    April 6, 2017 at 1:15 pm

    Totally obsessed with this!! Can’t wait to make it for the warmer weather. <3

    Reply
    • Natalie says

      April 7, 2017 at 10:56 am

      Doesn’t it seem sometimes like summer brings ALLLL the good things with it!? 🙂 Thanks Emilie!

      Reply
  4. Nisha / @rainbowplantlife says

    April 6, 2017 at 3:13 pm

    “It will last a few days in the freezer” – haha not in my freezer. This sounds so scrumptious. Love your easy recipes, Natalie.

    Reply
    • Natalie says

      April 7, 2017 at 10:55 am

      Lol I know right, I always laugh a little at serving sizes too on ice cream recipes 😀 Thanks Nisha!

      Reply
  5. Leah M | love me, feed me says

    April 6, 2017 at 6:09 pm

    Oh hello creamy frozen magical goodness!! I can’t wait to get home to my ice cream maker!!! Love the simple ingredients and that there’s no heating and cooling because who has patience for that.
    Fun fact: one time I tried making a low fat ice cream with almond milk in my ice cream maker but it just froze solid and then the twisting part actually snapped. It was disastrous ahaha.

    Reply
    • Natalie says

      April 7, 2017 at 10:59 am

      Oh my goodness, that is terrifying!! And sad–poor ice cream maker! I didn’t know that could even happen. Almond milk was definitely not cut out for making the best vegan ice cream unless you have the Ben & Jerry’s magic ice cream secrets or something 😀

      Reply
  6. Sarah says

    April 7, 2017 at 11:41 am

    Oh my gosh, you’ve done it again! Can you see into my kitchen? I think you are my fairy godmother who addresses all my kitchen challenges – since I’ve been struggling to create a good vanilla oatmeal ice cream myself. I’ve been using maple syrup, molasses and/or coconut sugar for sweetners, though, so maybe the secret is in the dates (I think your love for dates is rubbing off on me). I am glad I remembered to put my ice cream bowl back in the freezer after the last batch because I now see it being used later today – while it snows in April!!!!

    Reply
    • Natalie says

      April 7, 2017 at 8:13 pm

      Hehe yes I have a little magical mental connection with your current kitchen experiments, here to offer a spark of inspiration whenever I can 🙂 Oooh but molasses in oatmeal ice cream sounds so yummy flavor-wise! Although yes, I think the dates are definitely helpful for texture. Dates/date paste doesn’t really freeze all on it’s own so it helps keep the entire mixture from freezing solid. I hope they are the secret and your next batch is perfection! Oh the number of times I realize too late that the bowl isn’t frozen ugh! Combatting frozen weather with frozen snacks, I love it 🙂

      Reply
      • Sarah says

        April 8, 2017 at 7:24 am

        So I’m pleased to say the dates worked magic! If you want all the details, I used the light coconut milk as you suggested (which I had also picked up by “lucky” mistake) and actually like it much better than the regular. I’m not a big coconut fan and I found the flavor to be much less overwhelming while still offering the creamy texture. I only had one container left though and couldn’t bear to wait to make it until aftergoing to the store for more so I downsized the recipe to two cups total liquid and made up the difference with water (though next time I may have to try cashew milk) which I had warmed a bit to soak my dates because I’m struggling to get by with just a food processor right now. I also cut back to one cup oats and 4 dates. While the dates were soaking in the water I soaked the oats in the coconut milk. After the date water had mostly cooled I blended, or I guess I should say processed, it all together and let it sit in the refrigerator to finish cooling for about an hour. It didn’t get nearly as smooth as a blender, but it wasn’t too bad. Letting it sit seemed to help it thicken up a bit more close to what I would consider perfection. And after coming out of the ice cream maker I nearly fell over from delight! Oh my goodness. Oat Cream is amazing and totally hit the spot! You are a kitchen genius and I am forever greatful. Your recipes have produced more joy in my kitchen that I have had in a very long time and I truly cannot thank you enough. I think my Ice Cream machine has just been dubbed the perfect appliance for preparing oats 🙂

        Reply
        • Natalie says

          April 9, 2017 at 9:52 am

          “Oat Cream”–YES!!! I am thrilled that it worked so well Sarah, hopefully the delicious taste was worth all that experimention. Yes it takes some heavy blending even with my Vitmix so I can imagine just a food processor makes things a bit trickier. But letting it sit will definitely help with the thickness, I have found that with many oat batters/mixtures in the past. I’m glad the coconut flavor wasn’t too strong for you, although I think cashew milk, especially homemade, would taste great in here too! Hehehe I never thought oatmeal and ice cream machines would be so magical together either, but I suppose we’ve been proven deliciously otherwise? Thank you for the great feedback, very good to know. Enjoy!

          Reply
  7. Mandy says

    April 9, 2017 at 12:43 am

    I’m kinda speechless at the moment. And can’t stop staring at this creamy goodness ? Just, wow! Oats in ice cream? I never would have thought, yet I’m not surprised that oats work their magic again! I really really wish I had an ice cream maker. Adding it to my list of kitchen gadgets I “need.” This looks insanely creamy and I’m so shocked at the short ingredient list. You’re amazing! I can’t tell you how many times I’ve attempted vanilla nice cream and been disappointed – you can’t put enough vanilla in to cover up the banana flavor. Mmmmm and then you’ve got coconut milk here which is obviously the creamiest, richest choice – paired with dates is perfection! These photos are so dreamy, Natalie! Wish I could dive in with a spoon right now ?

    Reply
    • Natalie says

      April 9, 2017 at 9:58 am

      Vanilla everything is so tricky, especially compared to chocolate which takes over flavor of just about anything even when sometimes you don’t intend for it too. It’s actually almost a little annoying how versatiley perfect dates are? But makes for fun experiments! I actually finally caved on the ice cream maker last year because I was missing nice cream so much on AIP. 2 cans coconut milk + a little tapioca starch + vanilla + maple syrup makes for delicious aip ice cream–I make it way too often hehe! I’ve been editing more ice cream photos all weekend, and the diving in desire is real?

      Reply
  8. Cathleen @ A Taste of Madness says

    April 9, 2017 at 10:58 am

    This looks amazing! I just got a new ice cream maker and am dying to use it!!

    Reply
    • Natalie says

      April 9, 2017 at 6:03 pm

      Ooooh how fun, you have a delicious homemade ice cream-filled summer ahead of you!! If you do test this recipe out, I hope you love it Cathleen 🙂

      Reply
  9. Robin says

    June 20, 2017 at 9:05 am

    This looks delicious! Does the full recipe make about a pint?

    Reply
    • Natalie says

      June 20, 2017 at 11:21 am

      It makes more than a pint, probably the equivalent of about 2 pints or so 🙂

      Reply
  10. Emma says

    August 3, 2017 at 12:02 am

    This looks amazing… can’t wait to try this weekend! do you think full fat coconut milk would work okay, rather than light?

    Reply
    • Natalie says

      August 3, 2017 at 10:30 am

      For sure, in fact that will make it extra creamy and delicious 🙂 I hope you enjoy!

      Reply
      • Emma says

        August 4, 2017 at 11:15 pm

        AMAZING!! this was SO creamy and delicious.. Thank you!

        ★★★★★

        Reply
        • Natalie says

          August 5, 2017 at 9:25 am

          I am so happy to hear that you liked it Emma! Thank for the feedback and enjoy😊

          Reply
  11. Rita says

    December 19, 2017 at 10:37 am

    Thank you so much for this recipe that I can’t wait to try.
    In using the oats for creaminess, I’m thinking that cooking the oats even for about 3 minutes
    would give some shine to the finished ice cream. What are your thoughts regarding cooked/uncooked oats?

    Reply
    • Natalie says

      December 19, 2017 at 4:12 pm

      Hi Rita! Sure, you could try cooking them first. Although that will thicken the entire milk/date/oat mixture which will make it hard to blend, so you may need extra milk. But taste wise it will be fine, and oats are more digestible when cooked so great idea 🙂 Hope it turns out perfect!

      Reply
  12. Rita says

    December 20, 2017 at 10:50 am

    Thank you Natalie. I got impatient and tried it with soaked and blended. Maybe it was
    my fault but it came out super airy. I will keep trying until I get it right though.
    Next up, cooked and blended. Thanks again for this cool recipe. Btw, I love ice cream
    so much winter is never a deterrent.

    Reply
    • Natalie says

      December 21, 2017 at 11:30 am

      Airy? How interesting, I wouldn’t have expected that. I am intrigued to hear how it goes with cooked, ice cream experiments are probably my favorite kind of experiments haha. I’m with you–ice cream YEAR ROUND 🙂

      Reply
  13. Fleur says

    February 20, 2018 at 1:13 am

    Hi.Would oat flour work in place of the oats? My blender sucks and would not be able to pulverize the oats fine enough for this delectable treat.Also,are we(your biggest fans) ever gonna see you in your videos?? That would so awesome!

    ★★★★★

    Reply
    • Natalie says

      February 20, 2018 at 9:52 am

      Sure, oat flour would be fine too. I would still blend it as best you can with your blender though so it’s not gritty. And thanks for the kind words <3 I honestly just hate being on camera so I can't promise it, but maybe 🙂

      Reply
  14. Christina says

    April 24, 2018 at 4:58 am

    Hi Natalie, I cannot praise you enough on your kitchen geniuness! I know you said that this must be done with an ice cream maker, but since I do not have one, I was wondering if this method would work: after blending all ingredients together and freezing until solid, if I cut some blocks and process them in the food processor, do you think it would become creamy?

    Reply
    • Natalie says

      April 24, 2018 at 10:17 am

      Yep, that should work too. Maybe not quite as creamy, but in my experience the re-blending the next day thing works pretty darn well (a trick I didn’t discover until after posting this recipe) Enjoy!

      Reply
  15. Molly says

    June 8, 2019 at 1:51 pm

    I’m trying out a “version” of this using coconut milk (and adding nut butter for fat/creaminess)! I’d love to see non-dairy milk ice cream recipes from you! I usually have these on hand and I’m just starting with my new ice cream maker! Thanks for the inspiration 🙂

    Reply
    • Natalie says

      June 8, 2019 at 9:18 pm

      Those both sound like yummy additions, let me know how it turns out🤗 I do need to get more ice cream maker recipes on here, they are my favorite summer thing, so thanks for the suggestion! I do have this chocolate one if you wanna give it a try: https://www.feastingonfruit.com/vegan-chocolate-ice-cream/

      Reply
  16. Todd Brown says

    July 3, 2019 at 4:53 pm

    This looks awesome!
    What is a serving size?

    Reply
    • Natalie says

      July 3, 2019 at 9:46 pm

      One serving is 1/4 of the batch, or usually about 2 scoops 🙂

      Reply
  17. Allissa says

    May 22, 2021 at 5:40 am

    Love this! But I’m the YouTube you used out milk but in this written recipe it’s coconut milk… what milk did u use in the YouTube? Thank you

    ★★★★★

    Reply
    • Natalie says

      May 22, 2021 at 11:38 am

      Either will work! Coconut is a bit richer/thicker so will make for a creamier texture 🙂

      Reply
  18. Rob Horan says

    May 23, 2022 at 9:42 am

    I’m probably going to get yelled at for this, since its non-vegan, but as a healthier alternative to ice cream, while still retaining some of the elements, I’m curious as to how this would work with whole milk or evaporated milk.

    Reply
    • Natalie says

      May 23, 2022 at 9:53 am

      Hi Rob! Ha no yelling, no worries at all I am not personally vegan either so totally understand the Q. I think whole milk would be fine here, it has the fat level you need. I’ve never tried ice cream with evaporated so not as sure how that one would work but you could experiment!

      Reply

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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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