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, cakes & breads, fruit-sweetened, oil-free, sweet · November 27, 2017

Vegan Monkey Bread

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Cinnamon-spiced and sticky-sweet, this gluten-free vegan monkey bread is the ultimate pull-apart treat made with medjool dates, oats, and chia seeds!

Vegan Monkey Bread

THIS POST IS SPONSORED BY NATURAL DELIGHTS.

Monkey bread. Not ginger-spice candy cane cranberry swirl bread with a snowflake streusel. I thought we could all use a minute to adjust to the fact that thanksgiving has passed and Christmas is next on the reasons-to-bake calendar. Crazy, right?

But monkey bread – is it Christmasy? Is it not? See, no one really knows.

And that is the beauty of it. Well that and the fact that it is literally A PAN OF STICKY CINNAMON DOUGH BALLS. We cannot overlook that small detail either.

Vegan Monkey Bread

Reasons monkey bread is holiday apropos:

  • Exceptionally bake and bring-able. So if you are tasked with supplying the dessert, a couple of loaves of this sweet stuff and everyone will love you forever.
  • Low-key granny vibe. Anything grandma makes = holiday-y. Exhibit A: cookies.
  • Cinnamon. Lots of cinnamon.
  • Also known as pull-apart bread, so unrivaled on share-ability.
  • Literally glistening with joy (sugar). But unrefined fruity sugar because Natural Delights takes our holiday wishes very seriously.

Reasons monkey bread is not holiday apropos:

  • It tastes so so good in July too.
  • That is all.

Vegan Monkey Bread

So while the holiday-ness of monkey bread remains forever unclear and we eat it whenever we damn well please, I’m going to fill you in on all the details of THIS loaf.

True story: I was kinda (deeply) intimidated by the goals I set for this recipe:

  1. Made with oat flour.
  2. No starches (tapioca/arrowroot/cornstarch).
  3. Still soft. Still moist. Still scrumptious. Still obsess-about-able.

Sometimes you just gotta set the loaf-made-of-balls baking bar high for yourself, ya know?

See here’s the thing. Oats are quite absorptive. Which is great if you are making oatmeal, essential even. But it’s not as great if you are making an oil-free batter for bread that has to be thick enough to easily roll into balls but not so thick that it is TOO dry after baking. A pour-able oat flour batter is easy. A roll-able oat flour dough is much trickier.

And that is why full-fat coconut milk is the one and only liquid ingredient in this recipe. It is the key to striking the rich but roll-able balance. So don’t skip it or sub any kind of low-fat carton nonsense. The textural fate of the entire pan of gooey monkey magic is on the line.

Btw. I wanted this recipe to be made with oat flour because many of you asked for an oat option after the last (chocolate) monkey bread I posted. But if you love baking with almond flour (hello wise and dear friend!) then swap the cacao powder in that recipe for 1/2 cup more almond flour and simply skip the cacao in the coating. Wham bam grain-free monkey bread if that’s your jam.

Goal number 1 – check.

Vegan Monkey Bread

Goal number 2. As much as I am tapioca starch’s biggest fan, I get it. You don’t want your entire pantry to be crammed with bags and boxes of a zillion different floury things. So instead of a starch to bind the ballz – chia seeds! Sticky, bind-y, and ground to seedy chia specks.

I was worried they may not have what it takes (overly crumbly texture). Or they may have too much of what it takes (funky gummy texture). But rest assured, they nailed it and neither happened. Sweet little spheres that hold together with a fluffy defined crumb inside. Tapioca who? (Jk, tapioca starch I still love you!)

Vegan Monkey Bread

You may be thinking: Why isn’t date-sweetened on the list of goals? Because monkey bread + medjool dates is a match meant to be. It’s not hard. It’s not a challenge. It’s just the world as it should be operating in monkey-medjool harmony.

There is no lady-like way to say it: this recipe uses a hugeass NOT small quantity of dates. But stick with me, because you deserve the medjool-iest of monkey breads.

The dough itself is completely sweetened with my favorite medjool dates from Natural Delights. Why are they my favorite? Only because they are always super fresh and sweet, easy to find, and even come already pitted in case you like saving time. Do your monkey self a favor -> best medjool dates.

And then there’s the coating, a.k.a. what makes monkey bread the best thing to ever happen in a loaf pan. Date paste smothered on the outside of every doughy ball so once they are all piled in a pan delicious gobs of gooeyness form in between – it’s nothing short of magnificent. And hey, normally that would be gobs of butter and brown sugar, so dates + water is looking pretty good now, huh?

Vegan Monkey Bread

You and me and this lumpy loaf – easing into the Christmas season sticky finger-licking style!

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Vegan Monkey Bread

★★★★★ 5 from 4 reviews
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
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Description

Cinnamon-spiced and sticky-sweet, this gluten-free vegan monkey bread is the ultimate pull-apart treat made with medjool dates, oats, and chia seeds! 


Ingredients

Scale
  • 3 cups (300g) rolled oats (*)
  • 1/3 cup (55g) chia seeds
  • 1 cup (200g or about 12) medjool dates, (pitted)
  • 1 1/2 cups (345g) full-fat coconut milk (**)
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of sea salt

Date Coating

  • 3/4 cup (130g or about 8) medjool dates, (pitted)
  • 2/3 cup (150g) water

Instructions

  1. Preheat the oven to 350F.
  2. In a high speed blender, blend the oats and chia seeds until finely ground. Transfer to a mixing bowl and set aside.
  3. Blend the pitted medjool dates with the coconut milk on high until smooth. 
  4. Add the cinnamon, baking powder, vanilla, and salt. Blend briefly to combine.
  5. Add the date mixture to the dry ingredients and mix/knead to form a sticky moist dough.
  6. Blend the ingredients for the date coating and transfer to a shallow bowl.
  7. Break off a chunk of dough and roll it into a ball (about 1″ diameter). Dunk in the date coating and cover on all sides. Transfer to a greased loaf pan (I used this 8×5.5″ glass dish). 
  8. Repeat with the rest of the dough. Spoon any leftover date coating on top. 
  9. Bake for 30 minutes at 350F or until golden brown on top and bounces back when lightly pressed.
  10. Remove from the oven and cool for at least 10-15 minutes before serving. Top with addition date paste, maple syrup, or caramel sauce for extra sweet sticky-ness!

Notes

*For a grain-free almond flour version, use THIS recipe but replace the cocoa powder in the bread with an extra 1/2 cup almond flour, and add 1 tbsp cinnamon. Use the coating recipe listed above.

**I do not recommend subbing any other kind of milk. Because the dough has to be thick enough to roll, you need the higher fat content of coconut milk to keep the bread moist after baking.

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 Vegan Monkey Bread

Thank you Natural Delights for sponsoring this post!

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In: vegan, gluten-free, cakes & breads, fruit-sweetened, oil-free, sweet · Tagged: chia seeds, christmas, cinnamon, loaf, medjool dates, video, oat flour, healthy, dairy-free, egg-free, quick bread

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Comments

  1. Anna says

    November 27, 2017 at 11:40 am

    It’s fluffy, full of cinnamon, it’s shareable and I bet you it smells like Xmas, so no doubt, this is a festive ‘stuff your face with me’ bake for sure!!! Yummerz all around!!!

    ★★★★★

    Reply
    • Natalie says

      November 27, 2017 at 4:55 pm

      Like a freaking spiced cozy holiday candle in a pan except better because you can eat it not just get super close and sniff it (and maybe accidentally burn your hair trying to get closer…not that I speak from experience lol) Haha I love that description, thanks Anna <3

      Reply
  2. Rebecca Lee says

    November 27, 2017 at 12:02 pm

    Thank you, these look amazing. I don’t like coconut so I’m going to boil down my soy milk to make it creamier, add a little lecithin and oil to make a sub. Thank you again, they look divine!!

    ★★★★★

    Reply
    • Natalie says

      November 27, 2017 at 12:37 pm

      I’m so happy you are going to try it Rebecca! You could also try blending a nut or seed butter with the soy milk to add richness, you just need some extra fat to keep it moist after baking 🙂 Hope it turns out awesome!

      Reply
  3. Wende says

    November 27, 2017 at 12:34 pm

    OMGoodness…does that look delish..I love monkey bread an haven’t had it in years..after today..me thinks I’ll be having it all the time..how many C. do you get out of that 3 C. of oats after it turns to flour.?…….. Thanks for yet another easy peasy recipe.!

    Reply
    • Natalie says

      November 27, 2017 at 12:38 pm

      Hi Wende! I find it’s easier to grind the chia with the oats which is why I did it that way, but if you have a way to grind the chia on it’s own then you will need approximately 2.5 cups oat flour 🙂

      Reply
      • Wende says

        November 27, 2017 at 12:59 pm

        Thanks…I was thinking about using some chestnut flour with the oats..I’ll probably use the coffee grinder for the seeds, when I try the flour……..Thanks again.

        Reply
  4. lindsay Cotter says

    November 27, 2017 at 3:50 pm

    Girl! I just saw this on pinterest and pinned it. I have to say, You are rockin it! LOOOOOOVE the photography and videos and wow! Keep inspiring us

    Reply
    • Natalie says

      November 27, 2017 at 6:18 pm

      You are so so sweet Lindsay, thank you <3 (and thanks for pinning too!)

      Reply
  5. Jackie says

    November 28, 2017 at 9:57 pm

    *For a grain-free almond flour version, use this recipe but replace the cocoa powder in the bread with an extra 1/2 cup almond flour and leave the cocoa powder out of the coating.

    I’m so confused, there is no cocoa powder in this recipe???

    Reply
    • Natalie says

      November 28, 2017 at 10:42 pm

      By “this recipe” I meant the recipe linked right there which is this one: https://www.feastingonfruit.com/chocolate-monkey-bread/ Hope that makes more sense 🙂

      Reply
  6. LeeAnn says

    November 29, 2017 at 12:21 am

    Looks fabulous! can I put all I ingredients together and then wait to bake it the next day?

    Reply
    • Natalie says

      November 29, 2017 at 9:55 am

      Hi Leeann! Hmm so oats continue to absorb moisture they longer they sit (hence overnight oats) so I worry the dough may be too dry by the next day. What you could do is blend the dates, milk, spices, and baking powder and put that in a jar and then just add it to the dry ingredients the next day if you wanted so save some time. You could pre-blend the coating too, I just wouldn’t reccommend adding wet to dry until right before you are going to bake 🙂

      Reply
  7. The Vegan 8 says

    November 29, 2017 at 11:30 am

    “Low-key granny vibe”…bahahaha! You are always cracking me up girl! I’m totally feeling like a granny these days and not necessarily in a good way, lol, so me thinks this monkey bread would cure all my problems, right?? This looks so awesome! So sticky and full of my #1 favorite flavor..cinnamon! Woohooo! Can you hear me screaming over here?! This looks like the perfect easy and healthy dessert for the holidays. No guilt whatsoever. I love that it is oat-based too because oats are just so darn healthy and yummy! In love! On a side note…when I look over to your Instagram gallery, it’s all brown monochromatic pics….so it’s all pumpkin, cinnamon, perfect Fall-vibes going on…I’m just drooling and giggling at the same time. It’s like you planned it that way!

    Reply
    • Natalie says

      November 29, 2017 at 8:42 pm

      Wait what’s the not good way to feel like a granny–too cozy? Too many cookies? Too much hot cocoa? There’s no such thing lol. You should be woohooo-ing all day long today with the epically long stream of recipe creation you just wrapped up 🙂 I have a feeling you are all kitchen-ed out by now, but hopefully a couple of weeks to recoup before the holidays will be enough. Ha I know right, i feel like i need a pink smoothies in the IG mix or something. Ah well–so is the season 🙂

      Reply
  8. Awdur says

    November 29, 2017 at 3:49 pm

    We have monkey/bubble bread every Christmas morning, but the last two years, my sister has been gf and sugar free. This is wonderful to see!

    Reply
    • Natalie says

      November 29, 2017 at 8:38 pm

      I love that, beats cinnamon rolls in my opinion! I hope this version turns out perfect for you and your family, and the christmas tradition can carry on now. Also “bubble bread” is the best name, I’ve never heard that but so cute 🙂

      Reply
  9. Beatriz says

    December 3, 2017 at 10:23 am

    Hi. Just made this today and loved how it turned out. Delicious! I recently discovered your site and I’m now a massive fan!!! How long can I keep this for? Best way to store it? I’m worried that I live in a warm place and might spoil if it’s out longer than a day. Not that I think it will last that long but it’s a one man show

    ★★★★★

    Reply
    • Natalie says

      December 3, 2017 at 10:35 am

      Hi Beatriz! I am so happy it turned out well, and really happy you found me over here too 🙂 So it’s best to store it in the fridge, it will last probably 4-5 days that way although will dry out slowly since there’s no oil involved. But it really tastes best warm so I usually heat it up before eating so it gets all gooey again (microwave or in the oven) Enjoy the rest of the batch and thanks for the feedback!

      Reply
  10. Melissa says

    December 15, 2017 at 12:22 am

    Quick question. I am grain free and I’d like to make the almond flour version of this but I still want all the cinnamon goodness in this recipe. Can I add cinnamon into the almond flour recipe?

    Reply
    • Natalie says

      December 15, 2017 at 9:45 am

      Oh yes yes of course! Ah I should’ve mentioned that, but yes cinnamon it up🙌

      Reply
      • Melissa says

        December 15, 2017 at 12:51 pm

        Awesome!! Thank you!

        Reply
  11. Michelle says

    January 6, 2018 at 3:44 pm

    I made these last night and they were great! However, when following the recipe to a T, the consistency of my dough was very wet and I could not form into balls. I added more oats and coconut sugar to get to a thickness that I could roll, but they were still not as dry as the ones in the video. It still cooked fine, and is very filling and yummy, but I am wondering where I could have gone wrong? For the coconut milk it was full fat, and I used the whole can which was 1 and 1/2 cups. Should I have only used the cream at the top? I didn’t see that specified or done in the video, but was the only place I thought I may have made a mis-step.

    ★★★★★

    Reply
    • Natalie says

      January 6, 2018 at 5:53 pm

      Well I am happy it still tasted good, but it should be quite easy to roll so it sounds like your dough was too moist. Full fat coconut milk is perfect and you want to shake it first and use all of it not just the cream. Although I usually find one whole can to be about 1 3/4 cup so maybe don’t use the full can next time and measure it out. Or even start with 1 1/4 cup and add more only as necessary. Adding more flour always works too although it will dull the flavor if you have to add too much. Hope that helps and the next batch turns out better 🙂

      Reply
  12. katherine says

    November 27, 2019 at 11:35 am

    for the coconut milk, is it the stuff out of the can? and is it considered coconut cream or just full fat coconut milk. thank you so much this looks amazing!!!!

    Reply
    • Natalie says

      November 29, 2019 at 10:10 am

      If you shake it and use the entire can then it is coconut milk, if you just scoop the solid part off of a chilled can than it is cream!

      Reply
  13. Leanne says

    November 18, 2020 at 3:40 pm

    If I want to use tapioca starch instead if chia seeds how much would I use? Thank you!

    Reply
    • Natalie says

      November 18, 2020 at 7:50 pm

      Um I haven’t tested it, but I’d try about 1/4 cup!

      Reply
    • Kristina says

      April 18, 2022 at 1:36 pm

      Did you try the tapioca starch? I made it as written but would like to try and swap the seeds for starch.

      Reply
      • Natalie says

        April 18, 2022 at 3:01 pm

        Tapioca starch should work! I’d try the same 1/3 cup, any more than that I worry the texture will come out gummy. Good luck!

        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/
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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