• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, sweet, creamy · September 30, 2015

Vegan Pumpkin Creme Brûlée

Jump to Recipe·Print Recipe

Vegan Pumpkin Creme Brûlée - FeastingonFruit.com

The passion for pumpkin on the internet seems to be getting bigger every second! You blink and another pumpkin emoji pops up before your eyes with its smiley yellow smirk.

Vegan Pumpkin Creme Brûlée - FeastingonFruit.comVegan Pumpkin Creme Brûlée - FeastingonFruit.com

In this peak pumpkin recipe period it’s hard to think of something original. Like have you seen…
these donuts?
or this butter?
or these cookies?
or this hummus?

And it’s not just recipes, everything edible has been turned pumpkin. Just walk into Trader Joe’s. Point proven.

I did a lot of pumpkin pondering, trying to think of something new. And then I made Vegan Pumpkin Creme Brûlée. Not totally original, but not monopolizing Pinterest either. And so scrumptious!

It tastes as if you took a pumpkin pie and replaced the oat-y crust on the bottom with a caramelized sugar crust on the top. Like the most toasty roasty sweet pumpkin treat you’ve ever tasted.

Vegan Pumpkin Creme Brûlée - FeastingonFruit.com

Have you heard of hemp tofu? It’s tofu with hemp seeds instead of soy beans from Tempt. And it’s the base of this pumpkin custard. I used to love silken tofu puddings and custards, but silken tofu didn’t love me. Now with hemp tofu, silky soy-free puddings are possible!

Tempt has multiple seasoned flavors of hemp tofu for savory somethings, but we just want the plain for this pumpkin recipe.

It does add a little more fat than my recipes usually have, but its all from power-packed hemp seeds. Creme Brûlée brimming with protein, iron, and fiber? Yes please! But you can use silken tofu instead if you prefer, just leave out the non-dairy milk.

Vegan Pumpkin Creme Brûlée - FeastingonFruit.com

If you want that glass-shattering effect then you’re going to need a blow torch, but if you’re okay with just a crunchy crystalized sweet crust then your oven on broil will work just fine. A few minutes, close watching, and careful fingers (I burnt 2 of mine, so seriously be careful!).

I don’t recommend using coconut sugar for the top, it just tastes a little too burnt. Evaporated cane sugar makes for just the right amount of toastiness.

Vegan Pumpkin Creme Brûlée - FeastingonFruit.comVegan Pumpkin Creme Brûlée - FeastingonFruit.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pumpkin Creme Brûlée

★★★★★ 5 from 6 reviews
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 3 servings 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 8 oz .hemp tofu (or 12 oz. of silken tofu)
  • 1/2 cup non-dairy milk (do not use if using silken tofu)
  • 15 oz . can of pumpkin puree
  • 1 tsp pumpkin pie spice
  • 3/4 cup coconut sugar
  • 2 tsps cornstarch
  • Organic Cane Sugar for the topping

Instructions

  1. Preheat the oven to 325F.
  2. Blend the tofu and non-dairy milk on high until very smooth.
  3. Add the pumpkin puree, pumpkin pie spice, coconut sugar, and cornstarch to the blender. Blend again until smooth.
  4. Divide between the ramekins.
  5. Place ramekins inside a cake pan or casserole pan deep enough to create a water bath. Pour boiling water into the pan around the ramekins so they are about half way immersed in water.
  6. Bake for 40-45 mins at 325F until the edges are slightly brown.
  7. Let them cool, then chill overnight.
  8. Right before serving, sprinkle the tops of the pumpkin custards with evaporated cane juice and brulee with a blow torch or in your oven on broil for 3-4 mins.
  9. Serve immediately.

Did you make this recipe?

Tag @feastingonfruit on Instagram

Vegan Pumpkin Creme Brûlée - FeastingonFruit.com

Pin
Share
Tweet
Email

In: vegan, gluten-free, sweet, creamy · Tagged: baked, cinnamon, custard, fall, pumpkin

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Cranberry Gingerbread Crumb Bars
No-Bake Mini Cheesecakes (3 fall flavors!)
Pumpkin Caramel Cheesecake

Comments

  1. Rebecca @ Strength and Sunshine says

    September 30, 2015 at 1:58 pm

    THE TOFU!!!!!!! The pumpkin the sugar the greatness!!!! Battle wounds (burns) and all…..you are my dessert queen <3
    Now I must scrounge for the tofu…..or just use chia seeds 😛
    Anyway…breaking into that sugar top to the underneath pumpkin/hemp goodness is making me all dreamy eyed 😉

    Reply
    • [email protected] says

      September 30, 2015 at 7:13 pm

      The tofu has been creme bruleed! And it was epic…smelled a little weird, but totally worked!! Your so good at stalking companies, maybe you can influence them to send you a big ole refrigerated box. Then you can burn your fingers on the dry ice and the bruleeing :/ And actually, I totally thought of doing a chia seed pudding as plan B is this failed 😀 hahaha Choking hazard vs burnt fingers, its a tough tradeoff 😉

      Reply
  2. Linda @ Veganosity says

    September 30, 2015 at 2:00 pm

    Oh my goodness! I’ve missed creme brulee and never tried to make it vegan. This is brilliant, Natalie!! And thank you for sharing my doughnut recipe. 🙂

    Reply
    • [email protected] says

      September 30, 2015 at 6:44 pm

      You’ve gotta try making a vegan creme brûlée Linda, I would love to see your take on it! And those doughnuts blew my mind, probably the most enticing pumpkin recipe I’ve seen so far this year. I think it’s that chocolate glaze…just mouth-watering <3

      Reply
      • Linda @ Veganosity says

        September 30, 2015 at 8:03 pm

        Thank you so much, Natalie. This recipe blew my mind so we’re even. 🙂

        Reply
  3. Leah M @ love me, feed me says

    September 30, 2015 at 2:38 pm

    I need this in my life right away!! I’ll have to go for silken tofu because that hemp tofu brand isn’t available where I live womp womppp. Would you recommend the firm silken or soft?
    These look so comforting and pumpkin-y delicious!

    Reply
    • [email protected] says

      September 30, 2015 at 6:48 pm

      You do. You really do. Can we trade creme brûlée for some of your Mulberry Pumpkin Cookies please? Pumpkin for pumpkin 😉 And good question, go with the firm silken (I’ll add that to the recipe, thanks!) Hopefully hemp tofu will find you soon though!

      Reply
  4. [email protected] says

    September 30, 2015 at 3:00 pm

    THIS LOOKS EPIC. I have never made homemade creme brulee before and really wouldn’t have even known where to start! I am obsessed with tofu lately as you know….so this is definitely getting made! Pinning and sharing now!! 🙂

    Reply
    • [email protected] says

      September 30, 2015 at 6:09 pm

      Thank you so much for sharing Kaila <3 This is my first time making creme brûlée at home too, but it really wasn't too hard...just a couple of burned fingers but that's mostly because I only have one potholder. I keep seeing you chocolate tofu pudding and craving an easy tofu pudding, so that's partly why this happened. It makes for such creamy easy healthy puddings, I'm so happy to have found a way to make it soy-free!

      Reply
  5. Melissa @vegan does it says

    September 30, 2015 at 4:53 pm

    OK this is making all my pumpkin-y dreams come true right now!! Where did you find the hemp tofu? I’d love to try it and since we shop at the same stores maybe I’ll find it too! Haha I know what you mean about Trader Joe’s. We went there over the weekend and it was glorious! I sure hope you picked up a box of Pumpkin O’s too because so good and GF!

    Reply
    • [email protected] says

      September 30, 2015 at 6:16 pm

      Yes I have totally been through 2 boxes of Pumpkin O’s now!!!! Haha 😀 The hemp tofu I got from Earth Fare, it’s a new natural market that just opened up here. But I’ve also seen it at Earth Origins not sure if you have one of those, I know they are a little chain in FL. You probably have some natural stores over there that I don’t even know about, I hope you can find it though!

      Reply
      • Melissa @ vegan does it says

        September 30, 2015 at 11:48 pm

        Haha, I’m on my second box now! So glad I’m not the only one ? I wish we had more natural food stores here. There’s only one. We actually drive an hour away to go to Joe’s. It’s a big monthly trip we do to stock up on all the pantry stuff, freezer fruits and veggies( we bring a cooler obviously) and snacks of course! Hopefully the store we do have has the hemp tofu. I’d really like to try it!

        Reply
        • [email protected] says

          October 1, 2015 at 1:22 am

          Wow really! Well I guess I’m luckier here than I realized. I’ve only been to Lakeland once and it was years ago. We need more Whole Foods here in FL!

          Reply
  6. michelle @ Boards&Knives says

    September 30, 2015 at 5:33 pm

    Natalie – this is so awesome. Great idea! Verrrry interested in that hemp tofu!

    Reply
    • [email protected] says

      September 30, 2015 at 6:37 pm

      Thanks Michelle! The hemp tofu has been popping up in more natural stores around me, so look for it!

      Reply
  7. Nissrine @ Harmony a la Carte says

    September 30, 2015 at 6:43 pm

    Natalie this looks absolutely heavenly. I heard about hemp tofu a while ago. There was an Italian article written about it but none of the stores I went to actually carried it. I contemplated making my own. It’s on my long list of “to do”. Back to your recipe….I just love everything about it. Great video too. 🙂

    Reply
    • [email protected] says

      September 30, 2015 at 7:02 pm

      Wow if you could make hemp tofu that would be amazing! That’s a big undertaking, I have no clue where to even start :/ I heard about the Tempt brand a while back and just now finally found it locally, so yeah it’s not too easy too find yet that’s why I included the silken option. Thank you Nissrine, I’m glad you liked the video 🙂

      Reply
  8. The Vegan 8 says

    October 1, 2015 at 7:42 pm

    This is just beautiful Natalie!! The color is outstanding and I love that you used coconut sugar AND didn’t skimp on it, haha! Such a beautiful idea!! I seriously just love the beautiful pumpkin color! Definitely more creative than most pumpkin recipes for sure girl!

    Reply
    • [email protected] says

      October 1, 2015 at 7:47 pm

      Thank you Brandi! Hahaha I know, 3/4 cup coconut sugar is more than I’ve dumped into any single recipe in a while, but oh well it’s pumpkin season gotta go all out 😀

      Reply
  9. Sina @Vegan Heaven says

    October 1, 2015 at 8:02 pm

    What a brilliant idea, Natalie!!! I used to love Crème brûlée, but I haven’t had a vegan version yet. I so gotta try this!! 🙂

    Reply
    • [email protected] says

      October 2, 2015 at 12:55 am

      Thanks Sina! You gotta try a vegan version then! Creamy custards are possible to make vegan, and crystallized sugar is always vegan, so vegan creme brûlée isn’t too hard really 🙂

      Reply
  10. Michaell | Foodscape says

    October 2, 2015 at 10:11 pm

    Oh my goodness, yum. I never would’ve thought of tofu as a creme brûlée base! Let alone hemp tofu! I can’t wait to go to the store and find this! Great recipe.

    ★★★★★

    Reply
    • [email protected] says

      October 3, 2015 at 12:01 am

      Thank you Michaell! I used to make tofu puddings all the time and tofu pumpkin pies, so it was the first thing that popped into my mind for a creamy pudding base. Coconut milk would probably have worked too, but coconut flavor isn’t so fall-esque. I hope you can find the hemp tofu close by, can’t wait to see what you make with it 🙂

      Reply
  11. Sarah says

    October 3, 2015 at 10:59 am

    PUMPKIN! the autumn love of soo many people. All I usually do with pumpkin is soup or I cut it into slices and put them into the oven until they are sweet and soft, ready to be eating with honey.
    I might just try your creme brulee version as I am a big fan of this dessert and usually make it with coconutmilk.

    ★★★★★

    Reply
    • [email protected] says

      October 3, 2015 at 2:18 pm

      Mmmm pumpkin + honey (or bee free honee) sounds divine! Coconut milk was my first thought for this creme brûlée, but then I decided to give the tofu thing a try and it worked out wonderfully 🙂 Since you are a creme brûlée and pumpkin lover I have a feeling you’ll like this one 🙂

      Reply
  12. Teffy @ Teffy's Perks says

    October 4, 2015 at 2:14 pm

    That’s absolutely amazing!!
    Creme brulee is probably one of my biggest weaknesses, and now with this I don’t even have to call it a weakness anymore. Looks so so good!

    I didn’t even know that hemp tofu was a thing, how could I have lived this long without knowing it?? X

    Reply
    • [email protected] says

      October 4, 2015 at 4:45 pm

      Thanks Teffy! Nope, definitely not a weakness anymore…I sometimes call it a meal! Protein, fiber, carbs, what else do you need 😉 No worries, hemp tofu is sort of newish, or at least it’s not very widely distributed, so you’re not the only one who hasn’t heard of it 🙂

      Reply
  13. rachel @ athletic avocado says

    October 4, 2015 at 6:25 pm

    oh my goodness! I can’t believe that this is made with tofu, it looks AMAZING!!!! pinning this for later!!! 🙂

    Reply
    • [email protected] says

      October 4, 2015 at 7:54 pm

      Probably my favorite way to eat tofu 😉 Thanks Rachel!

      Reply
  14. Lucie says

    October 4, 2015 at 6:37 pm

    Wow, I really don’t care how original this recipe is, I want it NOW! I love creme brulee and adding pumpkin has the potential of turning it into an even more heavenly dessert 🙂 Plus the hemp tofu is totally intriguing, I need to try that!

    ★★★★★

    Reply
    • [email protected] says

      October 4, 2015 at 7:56 pm

      I’m so glad you are okay with untraditional 🙂 The pumpkin defitnely takes it in a different direction! Now I can’t wait for it to not be fall so I can try a classic creme brûlée…or some other fun fruity flavor!

      Reply
  15. Bianca @ ElephantasticVegan says

    October 5, 2015 at 5:56 am

    Creme Brulée and pumpkin? This is such a genius combination, Natalie! It looks heavenly! I have been quite late to the pumpkin/squash party myself this season but now I want to eat pumpkin every single day 😀 I made Creme Brulée (with coconut milk) only once, but I didn’t have a blow torch and used the broiler function in the oven too and it worked great! Now you totally got me into the mood of making creme brulée again.

    Reply
    • [email protected] says

      October 5, 2015 at 12:47 pm

      We were just saving all our pumpkin eating for until fall officially started 😉 haha But I’m so glad to hear you are an experienced oven creme brûlée maker! A coconut milk version sounds delicious, I have to try that sometime!

      Reply
  16. Harriet Emily says

    October 5, 2015 at 3:38 pm

    This is SO AMAZING!!!!!!!!!!!!!!!! I can’t cope. Such an incredible dessert Natalie! I love creme brûlée so much, it’s one of my favourite desserts. I’ve never tried a pumpkin version before, and I just know I am going to love this!!! I can’t wait to try it!

    ★★★★★

    Reply
    • [email protected] says

      October 5, 2015 at 4:45 pm

      Thank Harriet! I bet you make a mean creme brûlée, you are so good with the elegant desserts! I could just eat pumpkin in pie form all season long, but new inventions are always fun. And it’s still reminiscent of pie 🙂

      Reply
  17. Mandy says

    October 6, 2015 at 3:32 am

    Natalie!!!! When I got the email for this recipe, I immediately wrote down the ingredients and I picked up the hemp tofu today. We actually really love the hemp tofu – we buy the extra firm (plain) so we can season it as we wish. I found that baking works best and helps to hold the shape as opposed to pan cooking. Anyways…there I go rambling again! I about died when I watched the video to this recipe. When you took that spoon and dug into the brulee, I almost licked the screen! I’m making this in the next couple of days and I absolutely can’t wait. What a creative, genius idea! <3

    Reply
    • [email protected] says

      October 6, 2015 at 2:53 pm

      Awww you are the best, I love that you are as excited about pumpkin creme brûlée as i am! And finally someone else who has actually tried the hemp tofu! I have an extra pack in my fridge, not sure what I’m going to do with it yet, so good to know that baking works better than pan frying. Plus baking is easier so win-win 😉 The spoon shot, it was a must with this one. I actually filmed that twice just to make sure I got a good angle 😀 haha And then I had two creme brûlées with one spoonful taken out of them to devour! Thanks girl <3

      Reply
  18. Audrey @ Unconventional Baker says

    October 13, 2015 at 4:46 am

    I love your logic here… it’s my first time coming across a pumpkin creme brulee, so you succeeded with impressing me — both with the new dessert to add to my to try list and with a gorgeous recipe. Oh, and also with that hemp tofu– what is that?!? Never heard of it in my life. Sounds good. I’ll have to look for some. Even though I’ve been adding a bit of tofu back into things here and there, it’s still a bit hit and miss for me health-wise. Now you got me excited for all three things! 😀 How am I supposed to go to bed now?! 😉

    Reply
    • [email protected] says

      October 13, 2015 at 2:51 pm

      Hahaha I hope you got to sleep okay, you need energy for all that pumpkin cheesecake revamping 🙂 Hemp tofu is just what it sounds like, tofu with hemp seeds instead of soy beans! I think it’s made basically the same way, pressed or blended or fermented or however you make tofu 😀 hehe But I’m pretty excited about it, so many things I want to try now that I have some tofu back in my arsenal for dessert experimentation (like my new favorite word Clafoutis)! Not sure if you will be able to find it up there or not, but I hope so! I was happy to read in your Plum Clafoutis that you were having some luck with soy again, hopefully it heads in the same direction as corn for you 🙂

      Reply
  19. Andreea says

    October 23, 2015 at 5:47 pm

    OMG! This is great! Love the video you make it sound so easy! Lovely recipe and I cannot wait to try it. I`ve been trying to make a vegan creme brulee recipe for months now and now I think I might actually do it!

    ★★★★★

    Reply
    • [email protected] says

      October 23, 2015 at 8:53 pm

      Thanks Andreea! It really is easier than I even thought it would be. I’ve had some readers make it already and they agree, easy and delicious. If you try it let me know 🙂 Happy Friday!

      Reply
  20. Cecilie @A Story of Freedom says

    January 10, 2016 at 3:35 pm

    Seriously! This recipe is amazing! I used to love creme brule but I have not had it since going vegan many years ago. Thank you for sharing this recipe!

    Reply
    • [email protected] says

      January 10, 2016 at 11:23 pm

      Thanks Cecilie! I hadn’t had creme brûlée in forever before making this either, and my favorite part is that it doesn’t have to be a treat since it’s relatively healthy! We bloggers are slowly veganizing any and everything I think 😀 I hope you get a chance to try it!

      Reply
  21. Casey says

    September 28, 2016 at 2:05 pm

    Picking recipes for our round up, and this recipe you submitted looks DIVINE. I wanna eat it NOW. <3

    Reply
    • Natalie says

      September 28, 2016 at 2:47 pm

      Oh thank you! Looking forward to this roundup 🙂

      Reply
  22. Nicole says

    October 15, 2017 at 3:14 pm

    Hi! I’m super late to this thread, so hoping you’ll see this:) these look amazing!!! I’m starting to put together our Thanksgiving menu and these are the perfect dessert. I’ll have to make about 20-25 and would rather not invest in all those ceramic ramekins. Would this work being cooked in the small tin disposable ones?

    Thanks so much for this delicious recipe!

    Reply
    • Natalie says

      October 15, 2017 at 11:01 pm

      Hi Nicole! I haven’t tested it in those disposable cups, but it should be just fine. Wow 20-25–that is quite a crowd. Best of luck to you!

      Reply
  23. Maureen Elizabeth Jones says

    November 15, 2017 at 9:14 am

    Where can I find the video Also in the recipe you call for Organic Cane Sugar for topping and the instructions call for evaporated cane juice Are they one and the same???? Do the ramekins not need to be prepared with some oil so they do not stick? Can this be made in one large round ramekin style that will serve 8-10??? I have seen another recipe made with cashews. Do you like the tofu texture better??

    ★★★★★

    Reply
    • Natalie says

      November 15, 2017 at 10:03 am

      The video is right here: https://youtu.be/_twGbG8A5h4. Cane sugar and evaporated cane juice are technically produced slightly differently, but can be used interchangeably so either works. No you do not need to grease the ramekins since you will be eating the custard out of the ramekins. And I haven’t tested it in one large pan but it will likely need to bake longer in that case. I haven’t tried this with cashews to compare, I chose tofu since it’s cheaper and lower in fat, but a cashew based custard could be delicious too! Hope that helps 🙂

      Reply
  24. Cadence Evans says

    October 6, 2018 at 6:25 pm

    Hey Natalie do you think i could use brown sugar or sugar instead of coconut sugar?

    Reply
    • Natalie says

      October 6, 2018 at 6:49 pm

      Yep, that should work!

      Reply
  25. RPav says

    July 24, 2022 at 8:49 pm

    I really wanted this to be as awesome as others have commented, but unfortunately this did not work out for me 😕 I tripled the recipe because I had the ramekins to do it. I substituted brown sugar because I am sensitive to coconut and I used silk tofu because I am sensitive to hemp, other than that, I followed it exactly and it did not set up. After two hours (I left it in longer thinking the oven calibration might be off) in the oven it got the consistency of baby food. No clean fork after 45 minutes. Very disappointed and no idea why it was an epic fail. 🤷‍♀️

    Reply
    • Natalie says

      July 25, 2022 at 7:39 pm

      Oh no!! It sounds like you did everything right, I am not sure what went wrong. Since you mentioned tripling it, did you use bigger ramekins by chance?

      Reply

Trackbacks

  1. 10+ Vegan Thanksgiving Desserts Everyone Will Love | Gourmandelle says:
    April 15, 2021 at 8:47 am

    […] Vegan Pumpkin Creme Brulee […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Zucchini Spice Muffins with Molasses Glaze

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

Blackberry Coconut Bars

Blackberry Coconut Bars

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

Vegan Gluten-Free Carrot Cake

Vegan Gluten-Free Carrot Cake

instagram

Follow @feastingonfruit

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/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue