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vegan, chocolate, gluten-free, cupcakes & muffins, sweet · October 28, 2016

Vegan Halloween Cupcake Monsters {and a collab!}

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These Vegan Halloween Cupcake Monsters are more sweet than spooky with a dark chocolate cupcake, naturally purple frosting fur, and big green grape eyes! Vegan, gluten-free, naturally colored.

Vegan Halloween Cupcake Monsters {gluten-free, oil-free, naturally colored}I know you are probably positively petrified right now by these big-eyed purple beasts and their intimidating cupcake demeanor. Purple fuzzy frosting “fur”. Big googly eyes with peeping chocolate pupils. And the spookiest element of all–sprinkles! But I promise their bite is much sweeter than their bark. And by bite I mean you bite into them, not the other… Because they don’t have any teeth, just eye balls, so they can’t actually… Okay, moving on.

Vegan Halloween Cupcake Monsters {gluten-free, oil-free, naturally colored}Vegan Halloween Cupcake Monsters {gluten-free, oil-free, naturally colored}Vegan Halloween Cupcake Monsters {gluten-free, oil-free, naturally colored}

So maybe these are not the most terrifying Halloween dessert you’ve ever seen. Next to really spooky sweets like these or these or these these they are borderline adorable. Next to a puppy in a ghost costume the puppy would most likely win for spookiest look. But they are very delectable little not-so-terrifying monsters! And vegan too, how many monsters do you know that can claim that?!

Vegan Halloween Cupcake Monsters {gluten-free, oil-free, naturally colored}

The cupcake. There’s no better base flavor for a menacing monster than chocolate. I slightly modified my favorite Everything-Free Chocolate Cupcake recipe to make them extra dark and chocolatey, although now I might have to make them like this all the time because that extra cacao made them extra delicious!

The frosting. My favorite part! Yep, I was that kid who always wanted the corner piece of birthday cake and felt that frosting piled higher than the cupcake itself was as it should be. This frosting is made with just 3 ingredients, no refined sugar, and the color is completely natural thanks to purple sweet potato! How lucky is it that sweet potatoes just happen to come in the perfect shade for monster-making? Very lucky! The sweet potato is not just great for color, but thick, creamy, low-fat texture too. And it is perfectly pipe-able and stays put just like regular frosting.

Purple Sweet Potato FrostingVegan Halloween Cupcake Monsters {gluten-free, oil-free, naturally colored}Vegan Halloween Cupcake Monsters {gluten-free, oil-free, naturally colored}

The eyeballs. Purple and green are like the funky untraditional halloween color pair, so of course the eyeballs had to be green. Green grapes (or if you can find them kiwi berries) are perfect for the job. Slice them in half, pop a mini chocolate chip in the center, and soon your cupcake monsters will be giving you the fruity stare-down. Or if you want to get a little eyeball-elaborate, freeze the grapes/kiwi berries, slice them, coat them facedown with coconut milk, and let it harden into the whites of their eyes.

The sprinkles. These are optional, but what’s a monster without sprinkles? Actually, now that I think about it, it could be mistaken for monster dandruff…um let’s not think about that. Anywho, you can use any colors you like, but I went with black (chocolate), white, and yellow.

Vegan Halloween Cupcake Monsters {gluten-free, oil-free, naturally colored}

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Vegan Halloween Cupcake Monsters

★★★★★ 5 from 3 reviews
  • Prep Time: 60 minutes
  • Cook Time: 25 minutes
  • Total Time: 85 minutes
  • Yield: 6 cupcakes 1x
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Ingredients

Scale

Dark Chocolate Cupcakes

  • 1 cup pitted dates
  • 1 cup water
  • ½ cup cacao powder (or cocoa)
  • ¾ cup oat flour
  • 1 tsp vanilla extract
  • 1 tbsp baking powder

Purple Frosting

  • 1 cup baked and mashed purple sweet potato
  • 2 tbsp maple syrup
  • 4–6 tbsp non-dairy milk

Decorations

  • 3 green grapes or kiwi berries
  • Mini chocolate chips
  • Chocolate (yellow, and coconut sprinkles)

Instructions

  1. Preheat the oven to 350F.
  2. Blend the dates and water on high until smooth.
  3. Add the rest of the cupcake ingredients. Blend/process to form a thick batter.
  4. Divide beweren 6-8 muffin cups lined with paper liners or lightly oiled.
  5. Bake for 25 mins at 350F.
  6. Remove from the oven. Cool completely before frosting.
  7. In a food processor (works better than a blender for this), combine the mashed purple sweet potato and maple syrup. Process while slowly adding the milk until thick and smooth. This may take a while to get it really smooth.
  8. Spread a thick layer of frosting on each cupcake. Dab with a dull knife to create a “fur” effect.
  9. Top with sprinkles.
  10. Slice the grapes/kiwi berries in half. Insert a mini chocolate chip into the center of each. Place on top of the cupcakes.
  11. Enjoy! They are best eaten the day you decorate them or the grapes get a little funky.

Did you make this recipe?

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And that’s it. Or is it…(cue spooky suspense music!) It’s not, there is more…

halloween-collaboration

This recipe is part of a collaboration with 4 amazing vegan bloggers/youtubers so that means there’s even more spooky and sweet stuff to make for your haunted halloween high-carb vegan feast.

Candy Corn Parfait from Caitlin {@frommybowl}

Date-Sweetened Pumpkin Cream Cheese Bread by Jasmine {@sweetsimplevegan}

Pumpkin Spice Twix, Chocolate Witch Fingers, and Eyezzz from Lisa {@lisakng_}

Mummy Bites from Steph {@stephsplate}

Click Below To Pin

Vegan Halloween Cupcake Monsters {gluten-free, oil-free, naturally colored}

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In: vegan, chocolate, gluten-free, cupcakes & muffins, sweet · Tagged: frosting, halloween, high carb, sprinkles, sweet potato, oil-free, hclf, purple, grapes, low-fat

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Comments

  1. Vanessa Kraft says

    October 29, 2016 at 1:01 pm

    Hey. Great idea. Unfortunately I can’t find any purple sweet potato in a grocery store near me. Do you have an idea how to make a frosting out of pumpkin?
    Best regards,
    Vanessa

    Reply
    • Natalie says

      October 29, 2016 at 4:08 pm

      Hi Vanessa! Hmmm pumpkin frosting, I don’t have a low fat idea for that one unfortunately. Since pumpkin has so much more moisture in it than sweet potato I think you will need some sort of fat source to make it hold its shape. But if you are okay using coconut cream then I have used this pumpkin spice filling as a frosting before: https://www.feastingonfruit.com/pumpkin-spice-oreos/

      Reply
    • Cynthia Tonseth says

      October 29, 2016 at 10:49 pm

      Do you have an oriental grocery near you ? They sell them at H-Mart for example . They are a small diameter white potato that is purple inside .

      Reply
      • Natalie says

        October 30, 2016 at 12:54 am

        I do not have an oriental market around here, but that is the best place for finding the purple potatoes! I’ve never had the kind with the white skin, but those would be great here too 🙂

        Reply
  2. Kaila @ Healthy Helper Blog says

    October 29, 2016 at 7:38 pm

    Well I guess I know what I’m making with my 15 POUND BOX of PURPLE SWEET POTATOES!!!!! 😉 PERFECT recipe, girl!! And so festive!!!

    Reply
    • Natalie says

      October 30, 2016 at 12:54 am

      How are you so lucky to have such a ginormous purple potato stash!?! Ahh I can’t wait to see it! 🙂

      Reply
  3. Demeter | Beaming Baker says

    October 31, 2016 at 2:33 pm

    How adorable!!! You’ve been hiding these from us all this time??? LOVE it! Also, totally spooktacularly creeped out! But in a totally, awesomely good way. Also, purple fuzzy frosting fur MUST be a thing. Can we make that a thing? LOL on the teeth. I could’ve written that line. Hahaha. SO cool that you made frosting out of purple sweet potato! I swear, you are the queen of natural coloring. Can we turn the time machine back and have you make all of the treats for my 4th birthday party? Or… erm, my birthday this year? I’ll take the cotton candy ice cream cake, two dozen of these and your funfetti mug cupcakes. Please! 😉 Such a fun IG collab! <3 Happy, happy Halloween my dear! xo

    Reply
    • Natalie says

      October 31, 2016 at 4:02 pm

      I tell you you’re spooktacular (almost said spectacular but that would be unacceptable since IT’S HALLOWEEN! Duh!) has been rubbing off on me, I find myself saying “anywho” all the time now too haha!! Oh you better believe if I ever have small children the purple fuzzy frosting thing would be making a reappearance at at least one birthday. “What color monster do you want this year, orange or purple? Because those are the only colors sweet potatoes come in.” lol? Since it’s almost your actual real life b-day, of course all that is coming right up? xoxo

      Reply
  4. The Vegan 8 says

    October 31, 2016 at 11:30 pm

    I am just giddy over how freaking cute and pretty these are!! Those eyes, hahaha! I love the closeup shot of them…he’s looking right at me saying “Happy Halloween!” LOL! I have yet to try a purple sweet potato and need to get one of those stat, they are so gorgeous and I’ve heard they are super sweet. I’m loving the collaboration too, those pumpkin twix sound freaking amazing and so creative! And I’m in total agreement with you, making the chocolate cupcakes the base for monsters AND increasing the chocolate flavor, heck yeah! There is no such thing as too chocolatey. I’m in love with this recipe and these monsters!

    Reply
    • Natalie says

      November 1, 2016 at 1:08 am

      Yep staring right into your soul with his little grape eyes hahaha! Which sounds kinda creepy but he’s just too dang cute to scare anyone. Wait wait wait… you’ve never tried a purple sweet potato!!?!?! OMG get on it! If you can find them that is. I’m just surprised since you love sweet potatoes so much, although taste wise the white ones still win for me. But they don’t make as festive a frosting 🙂 Oh I know right, I really want to try the Twix too. More chocolate please! Always! Thanks Brandi <3

      Reply
  5. Mandy says

    November 1, 2016 at 6:29 pm

    How did I miss this post???!? These are fantastic!!!!! Haha! I was that kid too – gimme all of that delicious frosting – nothing beats a corner piece of cake ?? But THIS frosting???? Oh, my! Pile it on high and zero guilt because sweet potatoes! I need to try this because i haven’t really cared much for the sweet potato frostings I have tried – and since we seem to have similar tastes, I’m sure I’ll love it (and willow)! I absolutely loved the video for these!! The music was perfect and watching those little monster eyes come together was fun! Willow kept asking, “is she going to talk, mama?” So when she heard your voice at the end of the video she got really excited ? Hope you had a fun Halloween!!

    Reply
    • Natalie says

      November 1, 2016 at 9:34 pm

      Yes a fellow frosting fantastic haha!! I used to sneak/steal/pipe into my mouth SO much frosting when I was a kid and my mom would be making cookies or a cake or something. Fortunately the sweet potato kind doesn’t lead to feeling sick when you eat it by the spoonful lol. It still has a distinctly sweet potato flavor, but I like it! Kinda like that purple pudding jar from a while ago. That’s so funny that she asked about the talking on this one because it’s the first one I have done voiceover on in months! It’s like she knew…Halloween magic is real lol 😀 I hope you guys had an awesome halloween too!

      Reply
  6. Amber E. says

    November 24, 2016 at 1:04 pm

    I ran out of dates, What else could I use??

    Reply
    • Natalie says

      November 24, 2016 at 4:03 pm

      You could use raisins or dried plums as a direct substitute, or you could use mashed banana, leave out the water, and maybe add a little coconut sugar so they will still be sweet enough.

      Reply
  7. Heather says

    October 19, 2017 at 11:38 am

    these look SO cute! perfect for a halloween gathering we’re having tomorrow.. 🙂 just wondering, what does this frosting taste like ? I’m a little worried my friends who are not so used to healthified desserts may not love?

    Reply
    • Natalie says

      October 19, 2017 at 5:29 pm

      The frosting still tastes pretty obviously of sweet potato, so not the best recipe for a non-vegan crowd. Maybe just go with good old chocolate with the faces still instead: https://www.feastingonfruit.com/the-best-healthy-chocolate-cupcakes/

      Reply
  8. Joyce says

    December 11, 2017 at 4:16 am

    Just came across this recipe on Youtube! I would love to turn this recipe into a cake recipe to make a birthday cake for my friend. How long would you suggest me to bake it for (plan to make a 4 inch cake) and do I have to make any adjustments to the batter? Thanks!

    Reply
    • Natalie says

      December 11, 2017 at 12:15 pm

      Hi Joyce! I have made this recipe as a 6 inch cake before and these measurements work perfectly for that size pan. 4 inch is quite small in diameter, so if you were to use all the batter in that size pan it will be too thick to cook through properly. I would recommend just using 2/3 of the batter and then baking the leftover as cupcakes of something. Or you could do two 4 inch cakes and then stack them after baking. It will probably need to bake for 30-35 minutes, but that’s the only adjustment you need to make. Hope that helps and it turns out perfect 🙂

      Reply
  9. Bell says

    June 10, 2018 at 10:22 am

    is it possible to substitute maple syrup with coconut sugar in the frosting?

    Reply
    • Natalie says

      June 10, 2018 at 7:52 pm

      Sure! But you will probably need to add extra milk to get it to blend 🙂

      Reply
  10. Sabrina Cohen says

    November 29, 2018 at 5:05 pm

    Hi Natalie! Amazing recipe! Thank you! Do you think would work as a cake as well????? I cook for a kindergarden in Brazil and would love to offer this cake! Thank you! <3!

    ★★★★★

    Reply
    • Natalie says

      November 29, 2018 at 5:52 pm

      Yep, absolutely! I’ve made these into a cake before. I’d recommend 1.5x the amounts to fill a regular 9″ round cake pan though. Hope you and your kiddos enjoy it 🙂

      Reply
  11. Cat says

    February 5, 2019 at 4:10 pm

    Great Idea! What are the yellow sprinkles?

    ★★★★★

    Reply
    • Natalie says

      February 5, 2019 at 6:18 pm

      Those are homemade coconut sprinkles, recipe here: https://www.feastingonfruit.com/vegan-sprinkles/

      Reply
  12. Julia Stearns @ Healthirony says

    March 28, 2019 at 8:48 am

    These vegan Halloween cupcake monsters are so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!

    ★★★★★

    Reply
    • Natalie says

      March 28, 2019 at 9:01 am

      Haha I love holidays for an excuse to get a little unnecessarily silly with the decor🤗 Thanks Julia, so happy you liked them!

      Reply

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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!

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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
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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
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-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.

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INGREDIENTS
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-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!

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-1/2 cup (113g) dairy-free butter, softened
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-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.

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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

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