The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
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/
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vegan, gluten-free, fruit-sweetened, cupcakes & muffins, sweet · September 26, 2016

Vegan Monkey Bread Mug Cake

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Healthy single-serve vegan monkey bread is the most delectable sticky-sweet bread with cinnamon caramel goo baked between puff-balls of gluten-free dough!

Vegan Monkey Bread Mug Cake {gluten-free & oil-free}

Maybe I don’t want a long slinky tail that would make wearing pants impossible. And the thought of inescapable fur in the middle of summer sounds torturous. And eating critters with my bare hands does not appeal to me on flavor or texture. But there is one thing that does make me kinda jealous of monkeys: they have the most delectable sticky-sweet bread named after them.

Vegan Monkey Bread Mug Cake {gluten-free & oil-free}Vegan Monkey Bread Mug Cake {gluten-free & oil-free}

The first time I tasted monkey bread I fell absolutely in love with it. Like this-might-be-better-than-chocolate-cake in love. How could you not, it’s soft cinnamon bread with caramel goo baked right in between every little puff-ball of sweet dough!

Yes that’s right, I said goo. It’s a very technical term for a very delicious substance usually made of butter and sugar and a lot of it. But for this vegan monkey bread recipe we’re keeping it much healthier with a caramel goo made from dates, almond butter, and cinnamon.

The dates naturally have the exact caramel flavor monkey bread needs. The almond butter adds nutty richness, but is optional if you prefer to keep it low fat. And the cinnamon…well I don’t think that really needs an explanation, it’s monkey bread after all.

Vegan Monkey Bread Mug Cake {gluten-free & oil-free}

The dough itself is rather untraditional too, made without sugar, oil, or gluten. But perhaps the most untraditional part of the entire recipe (and which I have somehow neglected to mention until now) is that the whole thing happens in the microwave! No need to wait 30+ minutes for a mouthful of monkey bread. Just mix, roll, dunk, microwave, and dive in!

Oh, and there is an oven option too since I know not everyone has/uses a microwave.

Vegan Monkey Bread Mug Cake {gluten-free & oil-free}Vegan Monkey Bread Mug Cake {gluten-free & oil-free}Vegan Monkey Bread Mug Cake {gluten-free & oil-free}

Some monkey bread recipes mix up a whole separate glaze to go on top. But I have a feeling there is a reason you clicked on this mug cake version of vegan monkey bread: because you like easy just as much as I do! So to keep things simpler, I just thinned out the caramel goo with maple syrup to make an easy sweet topping and drizzled that on top followed up with a sprinkling of cinnamon. You could also thin it out with non-dairy milk or water to keep the recipe entirely fruit-sweetened, it’s up to you.

Vegan Monkey Bread Mug Cake {gluten-free & oil-free}

The outside pieces that are drenched in caramel goo—amazing. The inside pieces insulated by their doughy friends that stay extra soft and warm—so yum. And I highly recommend keeping an extra little cup of caramel goo/frosting/heaven on the side for double dipping.

>> Click Below To Pin <<<

Vegan Monkey Bread Mug Cake {gluten-free & oil-free}

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Vegan Monkey Bread Mug Cake {gluten-free & oil-free}

Vegan Monkey Bread Mug Cake

★★★★★ 4.5 from 8 reviews
  • Prep Time: 10 minutes
  • Cook Time: 1 minutes
  • Total Time: 11 minutes
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Ingredients

Scale

Date paste

  • 10 Medjool dates
  • 1/2 cup water
  • Optional: 1 tbsp almond butter (or any nut/seed butter)

Dough

  • 1/3 cup oat flour
  • ¼ cup date paste (above)
  • 2 tbsps tapioca starch (or cornstarch)
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt

Caramel Goo

  • ¼ cup date paste (above)
  • 1 tsp maple syrup
  • 1/2 tsp cinnamon

Instructions

  1. Blend all the ingredients for the date paste. You may have extra date paste, but most blenders cannot blend with any less volume than this.
  2. Mix together all the ingredients for the dough. It should be quite sticky, but firm enough to roll into balls.
  3. Mix together all the ingredients for the caramel goo.
  4. Pinch off a small piece of dough. Roll it into a ball. Drop in the caramel goo and use a spoon to evenly coat. Place in a microwave safe ramekin. Repeat with the rest of the dough (I got about 8 balls).
  5. Microwave for 1 to 1.5 minutes on high. *See notes for oven option.
  6. Top with remaining caramel goo and a sprinkle of cinnamon Enjoy!

Notes

I actually prefer the texture of the microwave version with this recipe, but you can bake it in a preheated oven for approximately 15-20 mins at 375F.

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Vegan Monkey Bread Mug Cake {gluten-free & oil-free}

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In: vegan, gluten-free, fruit-sweetened, cupcakes & muffins, sweet · Tagged: caramel, cinnamon, medjool dates, oil-free, microwave, hclf, starch solution, single serve, mug

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Comments

  1. Becky Striepe says

    September 26, 2016 at 5:12 pm

    Oh my gosh, this looks so good!

    Reply
    • Natalie says

      September 26, 2016 at 6:02 pm

      It is!! I am just obsessed with all things cinnamon-filled and date-paste gooey right now?

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

    September 26, 2016 at 5:20 pm

    I’ve never had monkey bread, but I am kind of obsessed with it? Sweet bread-y carby goodness smothered in cinnamon and more sweetness, come at meeee! I love how easy this is and how magical it looks! Can’t wait to whip this up and fall in love <3

    Reply
    • Natalie says

      September 26, 2016 at 10:36 pm

      You’ve never had monkey bread?? ? It’s like that time I learned that you had never had pumpkin pie either…total shock! I think it’s pretty safe to say you would like be into it 🙂

      Reply
  3. Heather McClees says

    September 26, 2016 at 6:32 pm

    You are dead on with all of the classic dessert recipes lately. SO awesome! Monkey bread is one of my mom’s favorite treats. I’ll have to make this for her and see what she thinks! 🙂

    Reply
    • Natalie says

      September 26, 2016 at 10:33 pm

      Either it’s a classic dessert spread or an all things gooey and date-filled streak…maybe both! 😀 Oooh yes, I would love to hear her feedback!

      Reply
  4. Demeter | Beaming Baker says

    September 26, 2016 at 8:42 pm

    “make wearing pants impossible”: LOLOLOLOL. Oh, wow. Oh… WOW. It’s Monday and I still found that hilarious. Well, you know, if you have a sweet bread named after you, you can endure absolutely anything: be it an unremovable fur suit, a pants-mystifying tail, and even the dreaded critter consumption. 😉 Goo: Yep, I just looked it up in the Official Dictionary of Culinary Things and Shenanigans and it says “goo.” LOVE that you wrote “Caramel Good” in your recipe! You’re simply the best. That is all. 😉 Now, can you ship THIS to me?? xo

    Reply
    • Natalie says

      September 26, 2016 at 10:42 pm

      Is that so? Well I’ll keep that in mind when naming my children–Banana Bread if it’s a boy and Cinnamon Streusel if it’s a girl. Oh wait…does it only work if the bread is named after them and not the other way around?? Bummer. I so wanted invisible children! Anyways, I’ll just feed them lots of goo and they’ll be fine I’m sure. Oh actually I think the ‘d’ in good was autocorrect, not me. Oops! It’s already in the mail 😉

      Reply
  5. Aimee | Wallflower Kitchen says

    September 26, 2016 at 10:07 pm

    I love that you called it caramel “goo” <3 This looks SO tasty!!

    Reply
    • Natalie says

      September 26, 2016 at 10:32 pm

      There was just no other word to use there lol 😀 Thanks Aimee!

      Reply
  6. Kaila @ Healthy Helper Blog says

    September 27, 2016 at 1:47 am

    Caramel GOOOOOO!? Well that sounds amazing. I happen to have some date paste in my freezer that needs to be used up! Perfect recipe to use it in! Love that you used my beloved oat flour as well! 🙂

    Reply
    • Natalie says

      September 27, 2016 at 2:31 pm

      I never thought to freeze it! I usually just use up any leftovers on apple slices, but that’s a great idea! Let me know if you give it a gooey shot 🙂

      Reply
  7. Faith VanderMolen says

    September 27, 2016 at 11:59 am

    OMG this looks amazing! I just bought tapioca starch also, so this is definitely going to happen! Have you baked it yet? I don’t have a microwave. I’m sure it’d be delicious either way!

    Reply
    • Natalie says

      September 27, 2016 at 2:33 pm

      Yep I tested it in the oven too, it takes about 15-20 mins at 375F. Oooh yay, I’m so happy you got tapioca starch! It’s such an awesome ingredient 🙂 Enjoy!

      Reply
  8. Rebecca Lee says

    September 27, 2016 at 8:04 pm

    This looks awesomely delicious and I just ate and still want to make it! Thank you thank you.
    I haven’t had a micro in decades so will be using oven. Is it that it’s not as gooey in oven made?
    I just had a client who was allergic to cinnamon, isn’t that awful?
    Rebecca

    Reply
    • Natalie says

      September 28, 2016 at 2:48 am

      No cinnamon!?! I don’t know what I would do! And you are correct, it is less gooey if you make it in the oven. But just add extra caramel goo after baking and it will be equally as delicious!

      Reply
  9. The Vegan 8 says

    September 28, 2016 at 1:00 am

    Natalie, I just can’t even handle this!!! It is the BEST mug cake idea everrrrr. I seriously cannot wait to try this! I love monkey bread so much and have on my to do list to create a traditional one, but dang, this super duper fast version is much more appealing, because hey, who doesn’t want dessert faster?? It’s so pretty and the pics are so vibrant and in your face in a really drool-inducing way, haha. I literally today just made some of my almond caramel, which is a similar sticky texture of date paste, so I’m thinking that may work amazingly, delicious since you know I’m not a fan of dates. I definitely want to try it and see. It just looks fabulous and I can almost smell at that delicious cinnamon!!

    Reply
    • Natalie says

      September 28, 2016 at 2:57 am

      I’ve had it on my to-do list for forever too, but rolling all those little dough balls for a full size pan sounded like a lot of work I kept putting it off lol. Dessert faster–YES! I was worried about texture with the microwave thing, but tapioca saves the day again. I can’t wait to see and try your non-date version, any reason to make more monkey bread is good with me 🙂

      Reply
  10. GiGi Eats says

    September 28, 2016 at 4:18 am

    I really really really want to try my hand at MONKEY BREAD MAKING!!

    Reply
    • Natalie says

      September 28, 2016 at 2:50 pm

      You gotta try it!! Those monkeys know what’s up when it comes to baked goods lol?

      Reply
  11. Jo | healthyeatingjo.com says

    September 29, 2016 at 4:12 am

    Oh my gosh, I just absolutely adored the video you did for this. And can I just say how impressed I am with your website. I have been super slack at even updating my own, never mind visiting anyone else’s. But I just wanted to stop by and say, you’re amazing, and I hope you win some kind of award for your site, as it’s unbelievably good, as are your recipes. Well done xx

    Reply
    • Natalie says

      September 29, 2016 at 2:24 pm

      You are so very kind Jo, I’m blushing over here☺️ Oh I know, keeping up with everybody and everything and every site is a monumental task! But you do post on IG everyday and kill it over there (which no matter how hard I try I just cannot manage to keep up). If only we could do it all 🙂 Thank you <3 xo

      Reply
  12. Tiina @myberryforest says

    September 29, 2016 at 11:18 am

    Heeeeeyyyy Natalie!! As a huge fan of caramel goo, must say this is one of the top 3 caramel goo recipes ever!! And don’t know anything cuter than food in a mug 🙂 Will definitely do this when baby has arrived and i have max 15 min to bake 🙂 So thank YOU for saving me from horrible cravings!! Will let you know how it works out 🙂 Hehe and I know I’ll earn the best Mom title again when I make this for the kids too 🙂 So thank you for that too <3 <3

    Reply
    • Natalie says

      September 29, 2016 at 2:28 pm

      Well now I must know what the other 2 top rated caramel goo recipes are? lol Because anything with gooey date paste involved I probably am going to love 🙂 Gah I know, mug food is the best! Well you can add that one to your mom award collection right along with most creative, best photographer while mom-ing, and just generally amazing human <3 xo

      Reply
  13. Anjali @ Vegetarian Gastronomy says

    October 8, 2016 at 6:41 am

    No I have not tried this yet…YES I Absolutely need to!!! And this time it’s not going to go on my list…I’m actually making this! I think you’ve out-done yourself with the mug cakes on this one! It looks fantastic! And i know I already told you that my entire family watched your video =) which we all love by the way! Ok I’ll comment again once I’ve made them!

    Reply
    • Natalie says

      October 8, 2016 at 3:01 pm

      I am becoming slightly obsessed with single serve recipes. They are so dang easy! And I don’t mind testing them a bunch of times because one batch doesn’t require all that much of any ingredient. Or time! Thank you for watching, and I can’t wait to hear what you think…and if you share 😀

      Reply
  14. Matt says

    November 19, 2016 at 6:51 am

    Hi Natalie – I am adoring your recipes! So thankful I found your page, it’s exactly the type of recipe I love! How do you think you might make this on a larger/non-mug cake scale? Say, a 9×2 pan?

    Reply
    • Natalie says

      November 19, 2016 at 3:52 pm

      I’m so happy to hear that Matt! A 9×2 pan–like a loaf pan size? You would probably have to multiply all the ingredient amounts by 4 or 5 even to fill a pan that size, and bake it in the oven for 25-30 mins. I haven’t tried it myself, but that would be my best recommendation. It’s a great idea, something I need to test out soon 🙂 Good luck!

      Reply
  15. Ming Yee says

    November 27, 2016 at 2:31 pm

    Hi there! I love the whole recipe overall. But I cannot acquire any dates as there are highly overpriced here where I live. Is there anything I can used as a substitute for it. If not I will not be able to make this wonderful treat. By the way how many servings does this make?

    Reply
    • Natalie says

      November 27, 2016 at 3:42 pm

      Hi Ming! You could use raisins or dried plums in place of the dates, both of those would work just fine if you can find them. If not let me know and I will brainstorm more! And it is just a small mug recipe, so it only serves one 🙂

      Reply
      • Ming Yee says

        December 1, 2016 at 7:35 am

        Hi Natalie, thanks for replying. I do happen to have some raisins. How much do I use. Is there also anything else that I can use because I don’t have a blender?

        Reply
        • Natalie says

          December 1, 2016 at 3:29 pm

          I would suggest between 3/4 to 1 cup of raisins with the same 1/2 cup of water. A food processor would work for making the raisin paste as well, but you will need something pretty high powered to turn the raisins into a smooth paste/sauce.

          Reply
  16. Linda says

    February 13, 2017 at 7:15 am

    Any replacement for the Oats tried and tested? Should that make it Paleo then?

    Reply
    • Natalie says

      February 13, 2017 at 5:06 pm

      No, I have not tested any other flours in this one yet. But you could certainly try almond flour, with the tapioca flour too that will most likely work for a grain free option.

      Reply
  17. Alyssa shepard says

    July 24, 2017 at 11:48 am

    I have always had a major sweet tooth so I was very skeptical about using dates for monkey bread but OMG. This was so delicious you cant even tell its not filled with butter and fat! I am curious about the nutritional facts though! Thank you for an amazingly simple recipe!

    ★★★★★

    Reply
    • Natalie says

      July 24, 2017 at 5:46 pm

      Woohoo, I am so happy to hear that dates only passed the is-it-sweet-enough test for you! This is still one of my all time fave little treats, the cinnamon and caramel-y date flavor is just so scrumptious altogether. I don’t have the nutrition info calculated for it, but you can easily plug all the ingredients into an app like this: http://www.myfitnesspal.com/recipe/calculator and find out 🙂 Thanks for the feedback Alyssa!

      Reply
  18. Pardita says

    July 26, 2017 at 8:42 am

    Hi Natalie,

    Can this be made with almond flour??

    Regards,
    Pardita

    ★★★★★

    Reply
    • Natalie says

      July 26, 2017 at 9:19 am

      I tried it with almond flour and it was too crumbly unfortunately. You would need some sort of starch (tapioca/arrowroot) as well to make it work, but I don’t know exact ratios/amounts. Sorry!

      Reply
      • Pardita says

        July 26, 2017 at 9:22 am

        No worries Natalie , just asked cause I have tons of almond meal from making almond milk that I supply 😊Do always looking for new recepies to use the meal and the flour that I’m making 😊

        ★★★★★

        Reply
  19. Suzanne says

    August 6, 2017 at 8:40 pm

    Is there a way to make this without being Vegan?

    Reply
    • Natalie says

      August 6, 2017 at 9:03 pm

      Um I’m not sure I understand what you are asking…like with egg or something added in? You certainly don’t have to be vegan to make it!

      Reply
  20. Jena says

    September 10, 2017 at 11:23 pm

    This recipe is AH-mazing! I made it last week as is and fell in love. I’ve never had monkey bread before and now I can’t imagine my life without it. Tonight, however, I took this monkey bread to the next level…pumpkin pie monkey bread! And my, oh, my is was a genius move. Here is what I did in case anyone else wants to try this fall themed monkey bread. For the dough I did 2 tbsp pumpkin puree (not the pumpkin pie one) and 2 tbsp date paste. I also added between 1/4 and 1/2 tsp pumpkin pie spice (depending on how pumpkiny you want it). For the caramel goo I just used pumpkin pie spice in place of cinnamon. I highly recommend this little twist of pumpkiny goodness! Thanks so much for a fantastic recipe!!

    ★★★★★

    Reply
    • Natalie says

      September 11, 2017 at 12:43 pm

      Omg I had a pumpkin version already planned too–we think alike! Deliciously alike 🙂 I am so happy you loved it, I fell instantly in love with monkey bread the first time I tried it too and it’s still one of my fave treats!

      Reply
  21. Adrianna says

    March 10, 2018 at 4:00 am

    I was looking for something to change up my morning breakfast routine a bit, as I got so bored of eating oatmeal recently… I found this recipe and had to try it right away!!! Natalie honestly this is the best vegan brekkie I’ve ever had! It wasn’t that hard to prepare and came out soooo delicious!! I also microwaved some apples and pears for fruitness on the side and I am in love🖤🖤🖤

    ★★★★★

    Reply
    • Natalie says

      March 10, 2018 at 8:55 am

      YAY!! I usually make this as an afternoon snack, but I love the idea of this + fruit for breakfast–almost like an instant cinnamon roll🤗 I’m so happy you tried it, thanks for the feedback and I hope it finds it’s way into your breakfast lineup more often 🙂

      Reply
  22. Anna says

    August 9, 2018 at 11:12 pm

    Very weird to make a microwave recipe on a healthy website can’t really understand the purpose of it knowing that no gluten no meat no msg can be as harmful as 1 mn food on microwave it’s just a deadly machine.
    Still the recipe is good.
    But pls no microwave! My god…

    Reply
  23. Miki says

    September 14, 2018 at 12:19 pm

    Ummm this was amazing. Probably the best microwave dessert recipe there is. Like how microwave cupcakes never really match up to a real cupcake but they are PRETTY good… well this is just really good!

    I added extra cinnamon to the dough and rolled my balls smaller (I think there was 12) and they were great, but I will have to try them large too! If you blend a couple extra dates/tbs of water OR use a bit less than 1/4 cup caramel goo for rolling (still plenty) you have exactly enough date paste left for a second snack tomorrow! I will have to try the pumpkin version in the comments!

    Reply
    • Natalie says

      September 15, 2018 at 9:43 am

      YAY!! Omg that is amazing feedback, I am so happy you enjoyed it🤗

      Reply
  24. Sarah-Beth says

    October 12, 2018 at 1:28 pm

    Can I substitute arrowroot for the tapioca starch?

    Reply
    • Natalie says

      October 12, 2018 at 1:36 pm

      Yep that will work too!

      Reply
  25. Alisa says

    March 15, 2019 at 1:25 pm

    Super quick and easy! Yum!

    ★★★★★

    Reply
    • Natalie says

      March 15, 2019 at 5:31 pm

      I am so happy to hear it! Love this one too😋

      Reply
  26. max says

    July 8, 2019 at 3:45 pm

    could i maybe use honey in the dough instead of date paste? i can’t get dates, or anything else that could replace them.

    Reply
    • Natalie says

      July 8, 2019 at 4:41 pm

      Honey doesn’t have the same fiber content as dates so I’m not sure that will work. You could try it and maybe try adding more nut butter too to give the batter bulk, but I can’t guarantee it will work. Sorry!

      Reply
  27. Erin says

    December 7, 2019 at 9:48 pm

    I love this idea and a mug cake that isn’t chocolate, to change things up. I already had date paste on hand so my rating is for the cake part. I was just going to mix the dough and swirl in some of the goo, thinking that rolling dough balls was going to take too long, but found that the dough was not sticky and was easy to roll. It almost didn’t stick together so I spooned the date mix and put the dough on the spoon and turned to coat, worked well. The only problem was the dough was a little too crumbly and was dry when it came out. Is there no liquid other than the vanilla? Worth trying again but will add a little plant milk;

    ★★★★

    Reply
    • Natalie says

      December 8, 2019 at 12:38 pm

      Good to know, thanks for the feedback! You could certainly trying a little bit of milk or oil to help it be less crumbly 🙂

      Reply
  28. S says

    April 4, 2020 at 2:15 pm

    Are there any substitutions for the date paste? Haven’t gotten the chance to grab them at the store. Maybe agave and applesauce?

    Reply
    • Natalie says

      April 4, 2020 at 3:48 pm

      Hmm you could certainly try that! I haven’t tested it with anything else, but tat is a good idea for a sub combination 🙂

      Reply
  29. Nettie Moore says

    April 14, 2020 at 8:02 pm

    Hi Natalie! Thank you so much for all of your contributions! I appreciate any social shares! Nettie https://parade.com/1021853/nettiemoore/best-mug-cakes-recipes/

    Reply
    • Natalie says

      April 14, 2020 at 9:17 pm

      Thanks for including me!!

      Reply
  30. Madison says

    March 28, 2021 at 11:49 pm

    This was good, and pretty easy to make, but just didn’t taste like monkey bread to me. The texture was off—my blender doesn’t get oat flour super fine, but more like the cooked dough wasn’t as gooey as it should have been. Overall it just tasted like a ‘healthy’ sweet, like a granola bar or energy ball. If you’re really craving monkey bread I think its better to pull out some white sugar, flour, and vegan butter.

    ★★

    Reply
    • Natalie says

      March 29, 2021 at 8:00 am

      It’s definitely a healthier take so won’t taste as rich as the very sugary buttery OG, but storebought oat flour to get that super fine texture would help!! It should be pretty darn gooey, not dry at all, so perhaps yours was a bit dry and needed more date paste too 🙂

      Reply

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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/
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