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🍏CARAMEL APPLE MAGIC BARS🍏 ⁠ ⁠ These 7 layer bars are loaded with a gooey combo of apples, caramel, and apple spice! 🍂🍏 They have a gluten-free crispy maple crust, gooey caramel apple filling made with apple butter and Let’s Do Organic Sweetened Condensed Coconut Milk and then have crunchy apples, walnuts, coconut, and chocolate chips layered in 😋⁠ ⁠ Grab the recipe below👇 by @feastingonfruit⁠ ⁠ CRUST⁠ -4 cups (100g) crispy rice cereal⁠ -2 tbsp (40g) maple syrup⁠ -1/4 cup (65g) nut/seed butter⁠ -2 tbsp (25g) coconut oil⁠ -1 tsp apple pie spice (cinnamon, nutmeg, allspice)⁠ -1/4 tsp salt⁠ ⁠ BARS⁠ -1 Granny Smith apple, shredded or finely diced (~150g)⁠ -3/4 cup (120g) semi-sweet chocolate chips⁠ -3/4 cup (90g) chopped walnuts⁠ -3/4 cup (55g) shredded coconut⁠ -10oz Let’s Do Organic Sweetened Condensed Coconut Milk⁠ -1/2 cup (130g) apple butter⁠ -1 tsp vanilla extract⁠ -1/2 tsp apple pie spice⁠ ⁠ CARAMEL⁠ -1 tbsp (12g) coconut oil, melted⁠ -2 tbsp (40g) maple syrup⁠ -2 tbsp (32g) nut/seed butter⁠ -1/2 tsp vanilla extract⁠ ⁠ INSTRUCTIONS⁠ Preheat the oven to 350°F. Line an 8x8” pan with parchment paper. In a food processor, blend the cereal to fine crumbs. Add the remaining crust ingredients and process to a wet sand texture. Press firmly into the baking pan, and bake 15 minutes until just golden brown. Set aside to cool.⁠ ⁠ In a bowl, whisk together the sweetened condensed coconut milk, apple butter, vanilla, and spice. Once the crust is cool to the touch, layer apples > chocolate chips > walnuts > coconut in. Pour the apple butter/milk mixture over top and shake/press so it soaks down through all those layers. Bake 30-35 minutes until golden around the edges and no longer wet/jiggly.⁠ ⁠ Cool, then refrigerate overnight. Whisk together caramel ingredients, drizzle on top of the bars, slice and serve.⁠ ⁠ ⁠ #healthydesserts #healthydessertrecipes #healthydessert #fallbaking #falldesserts #fallrecipes #healthytreats #veganrecipes #sevenlayerbars⁠ #magiccookiebars #caramelapple #dairyfree #glutenfreedesserts #glutenfreebaking⁠
✨Caramel Candy Bars✨⁠ ⁠ Welcome back to pt. 3 of our healthy halloween candy series with Caramel Candy Bars 😍 Ditch the store bought candy and easily make your own caramel candy bars at home 👏 These bites of caramel are dipped in rich, velvety chocolate perfectly creamy, soft, chewy, and indulgent 😍 Best of all? They’re entirely dairy-free, gluten-free, and refined sugar-free.⁠ ⁠ Grab the recipe below 👇 Made with Let’s Do Organic Heavy Coconut Cream by @upbeetandkaleingit ✨⁠ ⁠ for the caramel:⁠ 3/4 cup @lakanto sugar substitute (or any other sugar)⁠ 1/2 cup Let’s Do Organic Heavy Coconut Cream⁠ 1/4 cup coconut oil (vegan butter works too)⁠ 1/2 teaspoon sea salt⁠ 1 teaspoon vanilla extract⁠ 1/2 cup runny peanut butter (or any nut/seed butter)⁠ ⁠ for dipping:⁠ 1 and 1/4 cup unsweetened chocolate (the caramel is very sweet)⁠ 1 tablespoon coconut oil (optional, for smoother dipping)⁠ ⁠ Line a square baking dish with parchment paper, leaving some hanging over the edges for easy removal later. In a saucepan, combine Lakanto sugar substitute, heavy coconut cream, coconut oil, and salt over medium heat. Stir until boiling, then reduce heat to medium-low and cook for about 20 minutes, stirring frequently to prevent burning. Remove from heat, stir in vanilla extract and peanut butter, then pour into a bread loaf pan. Let cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours until firm. Remove from pan, cut into squares or rectangles. Melt dark chocolate and coconut oil in the microwave, then dip each caramel piece into the chocolate using a fork. Place on a parchment-lined baking sheet and refrigerate for 15-20 minutes until set. Store in the refrigerator for up to two weeks. Enjoy your homemade treats!⁠ ⁠ ⁠#healthydessert #healthydessertrecipes #healthydesserts #coconutcream #easydesserts #vegancaramel #vegandesserts #veganrecipes #easydessert #homemadecandy #halloweenrecipes #fallrecipes #fallbaking
🧡 Pumpkin Cheesecake Cookies 🧡⁠ ⁠ These deliciously spiced pumpkin cookies are STUFFED with a creamy, silky cream cheese filling and taste like pumpkin pie meets cookies meets cheesecake 😍 They’re pillowy soft, chewy and full of pumpkin flavor. Even better, they’re dairy-free, gluten-free and vegan 👏 ⁠ ⁠ Grab the recipe below 👇 Made with Let’s Do Organic Cornstarch by @the_bananadiaries⁠ ⁠ Ingredients:⁠ Cheesecake filling:⁠ 1/2 cup (113 g) vegan cream cheese, room temp⁠ 3 tbsp brown sugar⁠ 1 tbsp Let’s Do Organic Cornstarch⁠ ⁠ Pumpkin cookie:⁠ 1 3/4 cup (220 g) gluten-free 1:1 baking flour⁠ 1 tbsp pumpkin pie spice⁠ 1/2 tsp baking soda⁠ 1/4 tsp sea salt⁠ ½ cup (113 g) vegan unsalted butter, room temperature⁠ 1/3 cup (80 g) pumpkin purée, patted dry⁠ 2 tbsp (30 g) dairy free yogurt, room temperature⁠ 1/2 cup (100 g) granulated sugar⁠ 1/2 cup (110 g) light brown sugar⁠ 1 teaspoon vanilla extract⁠ ⁠ Pumpkin spice sugar coating:⁠ 5 tbsp sugar⁠ 5 tbsp pumpkin spice⁠ ⁠ Instructions⁠ 1. Pat pumpkin puree dry to remove extra moisture.⁠ 2. Line a baking sheet with parchment paper.⁠ Mix room temperature cream cheese, brown sugar, & cornstarch with a hand mixer in a small bowl.⁠ 3. Scoop 11-13 tsp of cream cheese onto the baking sheet. Freeze until firm.⁠ 4. In a large bowl, mix vegan butter, sugar, brown sugar, pumpkin puree, dairy-free yogurt, & vanilla extract.⁠ 5. Add pumpkin pie spice, baking soda, and sea salt. Mix well. Add flour and mix until combined. Chill dough in the fridge for 10-20 mins.⁠ 6. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.⁠ 7. Mix sugar & pumpkin spice in a small bowl. Remove cream cheese from freezer.⁠ 8. Scoop 1.5 tbsp of cookie dough, flatten, place a cream cheese dollop in the center, & form dough around it into a ball. Roll ball in sugar mixture and place on baking sheet.Repeat for all cookies (makes 11-13).⁠ 9. Bake for 11-14 mins until edges are lightly golden. Cool for 10-15 mins on baking sheet.⁠ 10. Enjoy after cooling!⁠ ⁠ ⁠ #healthydesserts #healthydessertrecipes #vegancookies #pumpkincookies #pumpkinrecipes #veganrecipes #vegandesserts #vegandessertrecipes #vegandessert #fallbaking #glutenfreebaking
✨Pumpkin Truffles✨⁠ ⁠ You need to make these absolutely adorable Mini Pumpkin Truffle Cheesecake Bites this fall 🧡 They’re so easy to make, dairy-free, vegan and made with better-for-you ingredients like Let’s Do Organic Sweetened Condensed Coconut Milk 🥥⁠ ⁠ Save this post and grab the recipe below👇 by @veggieworldrecipes 🍂⁠ ⁠ ✨Ingredients⁠✨⁠ 1 tbsp vegan butter⁠ 1/2 cup vegan cream cheese⁠ ½ cup canned pumpkin puree⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)⁠ 1/2 tsp cinnamon⁠ 1/8 tsp of each of these: ginger, nutmeg, allspice⁠ 1 tsp vanilla extract⁠ ½ cup ground up oat flour⁠ ⅓ cup white chocolate chips⁠ a few drops of red and yellow food coloring⁠ granulated sugar (to roll the pumpkin bites in)⁠ mini chocolate chips⁠ a toothpick⁠ ⁠ ✨Directions⁠✨⁠ Add the butter, cream cheese, pumpkin, condensed milk, vanilla, and oat flour to a pan over medium heat. Mix everything until well combined.⁠ ⁠ Once all of the ingredients are combined, add the white chocolate chips and stir them in until melted. If you wish, add a few drops of food coloring here.⁠ ⁠ Remove the mixture from the heat, then transfer into a baking dish and place in the refrigerator for 1-2 hours, until fully chilled.⁠ ⁠ Scoop out a dollop of the pumpkin cheesecake mixture and roll it into a ball. I made about 17 cheesecake truffles with this mixture.⁠ ⁠ Roll the cheesecake truffles into granulated sugar. Then use a toothpick to create 8 indentations on each pumpkin.⁠ ⁠ Finish them off with a mini chocolate chip on top.⁠ ⁠ #healthydessertrecipes #vegandesserts #fallrecipes #vegandessertrecipes #pumpkinrecipes #fallbaking #veganrecipes #veganrecipe #healthydesserts #healthydessert #easydesserts
✨Rice Crispy Twix Bars✨⁠ ⁠ Welcome back to pt. 2 of our healthy halloween candy series with Rice Crispy Twix Bars 😍 We’re bringing you the ultimate Halloween treat mashup of your dreams: a RICE CRISPY treat + a TWIX BAR! It has a marshmallow rice crispy base, ooey gooey stretchy vegan caramel and a dark chocolate coating!🍫 It’s made entirely dairy-free, gluten-free, and vegan with Let’s Do Organic Heavy Coconut Cream 🥥⁠ ⁠ Grab the recipe below 👇 by @feastingonfruit⁠ ⁠ Ingredients⁠ ⁠ Rice Crispy Base⁠ ⁠ 1 bag (10oz) vegan marshmallows⁠ 1/4 cup (85) vegan butter⁠ 1 tsp vanilla extract⁠ 5 cups (200) crispy rice cereal⁠ Caramel⁠ ⁠ 1 cup (300g) cane sugar⁠ ¼ cup (56g) vegan butter⁠ ¼ cup (56g) Let’s Do Organic Heavy Coconut Cream⁠ 1/2 tsp salt⁠ 1 tsp vanilla extract⁠ Dark chocolate, melted for coating⁠ ⁠ Instructions⁠ ⁠ In a large mixing bowl, melt vegan marshmallows with vegan butter for 60-90 seconds in the microwave.⁠ Add vanilla extract, and stir as best you can. ⁠ Add the crispy rice cereal and mix with a spatula or your hands until incorporated and evenly sticky.⁠ Line an 8×8” pan with parchment paper. Firmly press the rice crispy mixture into the bottom of the pan. ⁠ Freeze.⁠ In a small saucepan over medium-low heat, melt the cane sugar. It will clump, then slowly liquify and caramelize, then eventually become smooth and dark in color. Stir every minute or so to prevent burning.⁠ Once the sugar is completely smooth, remove from the heat and immediately add the vegan butter. It will bubble, stir until combined.⁠ Add vanilla and salt, stir to combine. ⁠ Transfer to a glass bowl or jar, and cool the caramel 10-15 minutes in the freezer until thickened.⁠ Pour over top of the rice crispy layer, spreading evenly.⁠ Freeze overnight.⁠ Use the parchment paper to remove from the pan. Working quickly so the caramel doesn’t begin to melt, slice into 16 bars. ⁠ Dip/coat each bar in melted chocolate, covering completely. Chill until chocolate is set. ⁠ They are best kept and enjoyed straight from the refrigerator.
✨Pumpkin Streusel Cheesecake✨ Get ready to fall in love with Baked Pumpkin Streusel Cheesecake! 🧡 This deliciously rich cheesecake is dairy-free & vegan, bursting with classic fall flavors & is topped with a crunchy cinnamon streusel 😍 It uses an entire can of pumpkin along with Native Forest Organic Simple Coconut Cream, so there’s no leftovers 👏 Recipe below 👇 by @the_bananadiaries Streusel: 1 cup all purpose flour 1 tsp pumpkin spice 3/4 cup light brown sugar 5 tbsp vegan butter, melted & cooled to room temp 1/8 tsp sea salt Crust: 1 250 g-package biscoff cookies 1/4 cup vegan butter, melted Pumpkin Cheesecake Batter: 32 ounces (4 8-ounce containers) vegan cream cheese, room temp 1 15-ounce can pumpkin puree 1/2 cup dairy free yogurt, room temp 1 cup Native Forest Organic Simple Coconut Cream 1 cup light brown sugar 1/2 cup granulated sugar 9 tbsp cornstarch 1 tbsp pumpkin spice 1 tbsp vanilla extract Preheat oven to 400°F. Line bottom & sides of 9-inch springform pan w/ parchment. Place springform pan on baking sheet & get a 2nd sheet ready. Mix melted butter, brown sugar, flour, pumpkin spice, & salt until crumbly. Crush cookies in a food processor until fine. Add melted butter & mix until wet crumbs. Press crumbs into bottom & sides of pan. Bake for 10-12 mins. In a food processor, blend cream cheese, pumpkin, & yogurt until smooth. Add brown sugar, sugar, cream, pumpkin spice, vanilla, & cornstarch. Blend until smooth. Pour mix into crust & smooth. Add crumble. Keep springform pan on baking sheet. Boil 3-4 cups of water. Pour water into 2nd baking sheet. Put water-filled sheet on lower oven rack. Put cheesecake baking sheet on middle rack & bake for 65-70 mins until golden & center is set but wiggly. Turn off oven & let cheesecake sit inside for 1 hour w/ door slightly open. It will still be wiggly. Take cheesecake out of oven & let cool at room temp for 15 mins. Cover & refrigerate for at least 4 hrs. Remove spring form, top with whipped cream, slice, & enjoy! #healthydessert #healthydessertrecipes #healthydesserts #vegancheesecake #pumpkincheesecake #pumpkinrecipes #veganrecipes #vegandesserts #vegandessertrecipes #vegandessert #fallbaking
🧡 Pumpkin Pie Fudge 🧡⁠ ⁠ You need to make this no-bake healthier pumpkin pie fudge! 🎃😋 It’s so easy to make and all you need are a few simple better-for-you ingredients like Let’s Do Organic Sweetened Condensed Coconut Milk, nut butter, pumpkin puree, and maple syrup 🍂 ⁠ ⁠ Grab the recipe below👇⁠ ⁠ Ingredients⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk⁠ 1 1/2 cups nut butter (such as almond, cashew, or peanut butter)⁠ 1/4 cup pumpkin puree (not pie filling)⁠ 2 tbsp maple syrup⁠ 2 tsp pumpkin pie spice⁠ 2 tsp vanilla extract⁠ 1/4 tsp salt⁠ ⁠ Instructions⁠ 1. Line a loaf pan with parchment paper, leaving some paper hanging over the edges. This⁠ will prevent the fudge from sticking to the pan.⁠ 2. Warm a pot or saucepan over medium heat. Add sweetened condensed coconut milk,⁠ nut butter, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt.⁠ Whisk the ingredients together until evenly combined and melted through.⁠ 3. Pour the mixture into the lined loaf pan. If desired, add any toppings of your choosing⁠ (like crushed pecans or chocolate chips).⁠ 4. Chill the fudge in the freezer for 2 hours (or until it sets). Lift parchment paper out of the⁠ pan to easily remove the fudge. Slice into squares. Enjoy!⁠ Notes:⁠ Use a thick, no-stir nut butter for the best result!⁠ ⁠ #healthydessertrecipes #vegandessert #vegandessertrecipes #pumpkinrecipes #fallrecipes #pumpkindessert #healthydesserts #pumpkinfudge
🥜 Payday Bars 🥜⁠ ⁠ Welcome to pt. 1 of our healthy halloween candy series starting with Payday Bars! ✨🥜⁠ This no-bake copycat of the classic candy bar has a sweet, caramel-like nougat covered in salted peanuts. It’s perfectly salty and sweet, and entirely dairy-free, gluten-free and vegan 😍 Let’s Do Organic Organic Sweetened Condensed Coconut Milk 🥥⁠ ⁠ Grab the recipe below 👇 by @purelykaylie⁠ ⁠ Ingredients:⁠ 3 cups roasted and salted peanuts, divided⁠ 2 cups peanut butter chips⁠ 2 tbsp vegan butter⁠ 2 cans Let’s Do Organic® Organic Sweetened Condensed Coconut Milk (14 ounces total)⁠ 2 cups vegan mini marshmallows⁠ 1 tsp vanilla extract⁠ ⁠ Instructions:⁠ Line an 8×8-inch or 9×9-inch baking dish with parchment paper.⁠ Spread half of the peanuts across the bottom of the dish.⁠ In a medium saucepan, add peanut butter chips and vegan butter. Melt together, stirring frequently, until combined. Add sweetened condensed coconut milk, mini marshmallows, and vanilla extract. Stir until melted and evenly combined.⁠ Immediately pour the mixture into the dish, spreading evenly across the layer of peanuts. Top with the remaining peanuts.⁠ Chill in the refrigerator for 1 hour or until set. After, remove from the refrigerator and slice into bars. Enjoy!⁠ ⁠ #vegandesserts #vegandessert #heathydessert #healthydessertrecipes #veganrecipes #healthyhalloweenrecipes #halloweenrecipes #fallrecipes #healthycandybar #candybarrecipes #healthydesserts #paydaybar
🧡 Pumpkin Spice Waffles 🧡⁠ ⁠ Fall breakfasts just got a major upgrade with these ultra fluffy one-bowl pumpkin spice waffles 🧇 They’re golden and crispy on the outside, with a fluffy and cakey inside full of pumpkin spice flavor ✨ Made with Native Forest Organic Classic Coconut Milk by @feastingonfruit 🥥⁠ ⁠ Grab the recipe below 👇 ⁠ ⁠ Ingredients: (makes 4-6 waffles)⁠ 1/2 cup (120g) pumpkin puree⁠ 1/4 cup (65g) runny nut/seed butter (I like almond or tahini)⁠ 3 tbsp (38g) coconut oil⁠ 1/4 cup (60g) Native Forest Organic Classic Coconut Milk ⁠ 2 tbsp (20g) maple syrup⁠ 1 tsp vanilla extract⁠ 1 tsp apple cider vinegar⁠ 1/4 cup (30g) Let’s Do Organic Tapioca Starch⁠ 1/4 cup (25g) Let’s Do Organic Coconut Flour⁠ 1 tsp baking powder⁠ 2 tsp pumpkin pie spice⁠ 1/8 tsp salt⁠ ⁠ Instructions:⁠ Preheat your waffle iron and spray with nonstick spray. Whisk together pumpkin, nut/seed butter, coconut oil, almond milk, maple syrup, vanilla, and apple cider vinegar. Add flours, baking powder, pumpkin pie spice, and salt. Mix until smooth (it will be quite thick). Scoop the batter onto the iron. Close and cook to desired doneness. Repeat until all batter is used. Serve with fruit, whipped cream, chopped pecans, maple syrup, etc.⁠ ⁠ #pumpkinwaffles #pumpkinspiceseason #veganpaleo #veganbreakfastideas
✨Cookie Dough Fudge✨⁠ ⁠ This 6-ingredient cookie dough fudge is silky, stretchy, creamy, melts in your mouth, all while tasting like cookie dough! 😍 All you need is nut or seed butter, maple syrup, Native Forest Organic Simple Coconut Cream, vanilla, and chocolate chips 👌 It’s dairy-free, gluten-free and made with healthier ingredients 👏 ⁠ ⁠ Grab the recipe below 👇⁠ by @feastingonfruit⁠ ⁠ Ingredients⁠ 1/3 cup (75g) cashew butter or tahini (or any nut/seed butter, those are just my favorites for flavor)⁠ 1/4 cup (80g) maple syrup or agave⁠ 1/2 cup (115g) Native Forest® Organic Unsweetened Simple Coconut Cream⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ 1/2 cup (90g) mini chocolate chips⁠ Instructions⁠ Combine nut butter, syrup, and coconut cream in a small saucepan.⁠ Bring to a boil, boil for 1 minute stirring constantly.*⁠ Remove from the heat, and add in vanilla and salt. Whisk vigorously until fully combined and smooth.⁠ Transfer to a bowl and refrigerate for 30 minutes to cool.⁠ Once the mixture is cool to the touch, stir in the chocolate chips.⁠ Transfer to a small pan or silicone mold. Freeze overnight.⁠ Enjoy directly from the freezer (it will be perfectly fudgy, not frozen in consistency!)⁠ Notes⁠ *Alternatively you can melt the first three ingredients in the microwave for ~60 seconds, then whisk till smooth and proceed with the rest of the recipe as written.⁠ ⁠ ⁠ ⁠
🍎 Apple Spice Chia Pudding 🍎 ⁠ ⁠ This apple spice chia seed pudding with sautéed cinnamon apples is the perfect fall breakfast! 🍎😋 It’s easy to make, perfect for meal-prep, full of fall flavor 🍂 ✨ ⁠ ⁠ Grab the recipe below 👇 by @sunnysrecipes⁠ ⁠ Ingredients:⁠ 3 tbsp chia seeds⁠ 1/2 cup Native Forest Organic Simple Coconut Milk⁠ 1/2 tsp cinnamon⁠ 1 tbsp maple syrup⁠ ⁠ Sautéed apples:⁠ 1/2 chopped apple⁠ 1/2 tsp cinnamon⁠ 1 tbsp maple syrup⁠ ⁠ Directions:⁠ In a container combine all the ingredients together⁠ Stir well until fully incorporated.⁠ Place in the fridge overnight.⁠ In a pan sauté together the apples, cinnamon and maple syrup.⁠ Once the apples are soft, add it to the top of the chia seed pudding.⁠ Enjoy!⁠ ⁠ #healthyrecipes #chiapudding #chiapuddingrecipe #fallbreakfast #fallrecipes #healthydessertrecipes #veganrecipes #healthyveganrecipes #applespice
✨Cinnamon Roll Pancakes✨⁠ ⁠ These cinnamon roll pancakes went VIRAL for a good reason! 🥞 They’re ultra fluffy, loaded with cinnamon sugar swirl and a drizzled with cream cheese icing that is truly irresistible 🙌⁠ ⁠ Grab the recipe below👇 Made with Native Forest Organic Simple Coconut Milk by our friend Gaby of @veggieworldrecipes ⁠✨⁠ ⁣⁠ ✨Pancakes⁠✨⁠ 1 cup all-purpose flour (120g)⁠ 2 tsp baking powder⁠ 1 tbsp sugar⁠ 1 tbsp coconut oil⁣⁠ 1 cup from a can of Native Forest Organic Simple Coconut Milk⁠ 1 tsp vanilla⁠ dash of salt⁠ ⁠ ✨Cinnamon Filling⁠✨⁠ 3 tbsp vegan butter⁣⁠ 1/4 cup coconut sugar⁠ 1 tsp ground cinnamon⁣⁠ ⁣⁠ ✨Icing⁠✨⁠ 1/3 cup vegan cream cheese⁠ 2 tbsp maple syrup⁠ 2 tbsp Native Forest Organic Simple Coconut Milk⁠ ⁠ ✨Directions⁠✨⁠ Start by making your pancake mix by combining all of the pancake ingredients and whisking them well.⁠ ⁠ Next, whisk together the cinnamon filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom.⁣⁠ ⁠ Grease your pan and turn on the heat to low. Add about 1/4 cup scoop of batter to the pan for each pancake.⁠ ⁠ Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake.⁠ ⁠ Since sugar burns very easily, we are not going to be flipping these pancakes. Instead, cook them on low heat. Once you have piped the cinnamon swirl, close the pan with a lid so that the pancakes can cook all the way through.⁠ ⁠ Cook each pancake for 3-5 minutes on low heat, until it has fully cooked through. You will get about 6 pancakes from this recipe.⁠ ⁣⁠ To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together.⁠ ⁠ Pour the cream cheese icing over your pancakes and dig in!⁠ ⁠ #veganpancakes #veganrecipes #veganbreakfast #dairyfreerecipes #healthyrecipes #healthypancakes #vegandessert #veganbaking #vegancinnamonrolls
🍏 CHOCOLATE APPLE DONUTS 🍏⁠ ⁠ Ready for the easiest healthy fall treat? 🍂These chocolate apple donuts are full of candy apple flavor, made with just 5 easy ingredients, and have the perfect crunchy texture 😍 ⁠ ⁠ Grab the recipe below👇 by @lindsay.keosayian⁠ ⁠ You’ll need:⁠ 1 apple⁠ dark chocolate chips⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk⁠ 1 tsp apple pie spice⁠ chopped cashews (or any nut / topping you prefer)⁠ ⁠ 1. Wash and slice your apple and cut out the center.⁠ 2. Dip your donut slices in melted chocolate, covering both sides.⁠ 3. Combine apple pie spice with condensed coconut milk and drizzle over your chocolate donuts.⁠ 4. Add chopped cashews or any toppings you prefer, freeze, and enjoy!⁠ .⁠ .⁠ .⁠ .⁠ #appledonuts #chocolateapples #chocolatecoveredapples #fallsnacks #healthydessertrecipes #healthydesserts #healthysnacks #candyapple #fallrecipes #falldesserts #easysnacks #easyrecipes
🤎 Brown Sugar Cinnamon Pop-Tart Bars 🤎 ⁠ ⁠ What’s your fav pop-tart flavor? ✨These Brown Sugar Cinnamon Pop-Tart Bars are a better-for-you version of the classic breakfast pastry with no crimping required 😍 They have a gooey sweet brown sugar (or coconut sugar!) filling sandwiched between two layers of buttery crust, all topped with a ooey cinnamon glaze that’s totally dairy-free, gluten-free and vegan 🤝⁠ ⁠ Grab the recipe below👇️ Made with Let’s Do Organic Cornstarch by @feastingonfruit ✨️⁠ ⁠ Ingredients:⁠ ⁠ DOUGH⁠ -3 cups (336g) almond flour⁠ -1/3 cup (42g) Let’s Do Organic Cornstarch⁠ -1/4 cup (30g) coconut flour⁠ -1/4 tsp salt⁠ -1/3 cup (105g) maple syrup⁠ -3/4 (150g) coconut oil, melted⁠ -1 tsp vanilla extract⁠ ⁠ “BROWN SUGAR” FILLING⁠ -1 cup (160g) coconut sugar (or brown sugar)⁠ -1 tablespoon cinnamon⁠ -2 tablespoons (25g) coconut oil, melted⁠ -2 tablespoons (32g) nut/seed butter⁠ -1 teaspoon vanilla extract⁠ ⁠ CINNAMON GLAZE⁠ -2 cups (240g) powdered sugar⁠ -1 tsp cinnamon⁠ -1 tbsp Let’s Do Organic Cornstarch⁠ -1/2 tsp vanilla extract⁠ -1-2 tbsp almond milk⁠ ⁠ Instructions:⁠ ⁠ Preheat the oven to 325°F and line an 8 x 8” baking dish with parchment paper and/or grease. Whisk together almond flour, cornstarch, coconut, flour, and salt. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8” square. Freeze the rolled out dough.⁠ ⁠ Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency. Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer. Carefully place the rolled out dough on top of the filling, fixing any corners as necessary. Bake for 30-35 minutes at 325°F until golden brown. Cool completely before glazing.⁠ ⁠ Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set. Slice and enjoy!⁠ ⁠ #homemadepoptarts #veganpoptarts #healthydesserts #healthydessertrecipes #veganbaking #veganbakedgoods #glutenfreevegan #healthyrecipes
🧇Chocolate Chip Waffles🧇⁠ ⁠ Make mornings extra special with these irresistible chocolate chip waffles! 😍🍫 They’re perfectly soft, fluffy, loaded with chocolate chips and made with ingredients you probably already have in your pantry 🙌 The key to making these waffles ultra fluffy is using Native Forest Organic Simple Coconut Milk 🥥⁠ ⁠ Grab the recipe below👇⁠ ⁠ ingredients-⁠ •2 cups flour⁠ •1 tsp baking powder⁠ •1/4 cup packed brown sugar⁠ •1 can Native Forest Organic Simple Coconut Milk mixed with 1.5 tsp of vinegar⁠ •1 tsp vanilla extract⁠ •2 tbsp melted vegan butter OR oil⁠ •Vegan chocolate chips⁠ ⁠ Directions-⁠ Plug in waffle iron before making batter. Begin making waffles by adding all the dry ingredients into a bowl. Mix to combine then add the wet ingredients. Pour in desired amount of chocolate chips and combine. Let batter sit for 4 minutes.⁠ ⁠ Scoop batter onto waffle iron and let cook for 3 minutes. Place waffles on a cooling rack to avoid them getting soggy. Repeat process until batter is gone.⁠ ⁠ Serve with vegan butter and maple syrup!⁠ ⁠ #veganwaffle #waffles #healthywaffles #chocolatechipwaffles #healthydesserts #healthydessertrecipes #veganrecipes #vegandessert #vegandessertrecipes #veganbreakfast #healthyrecipes #waffles
🐻 TEDDY GRAHAMS 🐻⁠ ⁠ Nara Smith, who? 🤭 Say hello to your childhood with these insanely delicious homemade Honey Cinnamon Teddy Grahams 🐻✨ They’re perfectly sweet, crunchy, full of that classic honey graham cracker flavor 😋⁠ ⁠ Made dairy-free, gluten-free and vegan with Native Forest Simple Coconut Milk by @feastingonfruit ✨ ⁠ ⁠ Grab the recipe below 👇 ⁠ ⁠ 🍯Honey Cinnamon Teddy Grahams 🍯⁠ 1 1/4 cup + 2 tbsp (176g) gluten-free flour⁠ 1/4 tsp salt⁠ 1 tsp cinnamon⁠ 1/4 cup (56g) dairy-free butter, softened⁠ 2 tbsp (30g) Native Forest Organic Simple Coconut Milk⁠ 1/2 tsp vanilla extract⁠ 1/3 cup (70g) cane sugar⁠ 1/4 cup (45g) coconut sugar⁠ 2 tbsp (40g) honey (or maple syrup)⁠ ⁠ ✨ Instructions ✨⁠ ⁠ In a stand mixer (or bowl with hand mixer), mix softened butter, sugars, coconut milk, honey, and vanilla on medium speed until combined (don’t over beat/whip). Add the flour, salt, and cinnamon. Mix until just combined, it will be a pretty thick dough.⁠ If you have a teddy graham mold, press the dough into the mold. Bake 15 minutes at 325°F. Cool 10 minutes in the mold, then pop out and cool completely.⁠ If you don’t have a mold, chill the dough 30 minutes. Then roll out and cut with a mini bear cookie cutter. Transfer to a lined baking sheet and bake 12-15 minutes at 325°F. Cool 10 minutes on a pan, then transfer to a cooling rack.⁠ ⁠ #veganrecipes #veganbaking #vegancookies #glutenfreecookies #teddygrahams #backtoschoolrecipes #healthydessertrecipes #healthydesserts
🥜 PEANUT BUTTER COCONUT GRANOLA 🥥⁠ ⁠ Making your own granola is seriously a game-changer 👊 This homemade Peanut Butter Coconut Granola tastes like a warm peanut butter cookie, don’t blame us if you eat the entire batch in one sitting, k? 😍 It’s easily made with just 5 simple ingredients you probably have in your pantry: oats, Let’s Do Organic Shredded Coconut, peanut butter, maple syrup, & cinnamon 🥜🥥⁠ ⁠ Grab the recipe below 👇 ⁠ ⁠ Ingredients:⁠ 1.5 cup rolled oats⁠ 1/2 cup Let’s Do Organic Shredded Coconut⁠ 1/3 cup peanut butter⁠ 3 tbsp maple syrup⁠ 1 tsp cinnamon⁠ sprinkle sea salt⁠ ⁠ Instructions:⁠ 1. Mix all ingredients & a bowl⁠ 2. Transfer to lined baking sheet⁠ 3. Bake at 350 20-25 minutes⁠ 4. Let cool, crumble & transfer to a glass jar⁠ 5. Add to your smoothie bowls or enjoy by itself as a snack!⁠ .⁠ .⁠ .⁠ .⁠ #granola #homemadegranola #healthygranola #granolarecipe #shreddedcoconut #veganrecipes⁠ ⁠ 🎥 @therootedblonde
✨Healthier Kudos Bars⁠ ✨ ⁠ ⁠ Are you a 90’s kid that couldn’t resist a Kudos Bar? This now discontinued snack was pretty much a candy bar disguised as granola bar, but fear not, because we’ve made a copycat recipe that tastes like a classic kudos bar with better-for-you ingredients and still a whole lot of nostalgia 😍 This recipe is made with just 5 ingredients, including ⁠Let’s Do Organic Sweetened Condensed Coconut Milk and is entirely dairy-free, gluten-free and vegan 🥥⁠ ⁠ Grab the recipe below 👇 by ⁠@feastingonfruit ✨ ⁠ ⁠ Instructions:⁠ 4 cups (120g) crispy rice cereal⁠ 2 cups (160g) quick oats⁠ 2 14oz cans Let’s Do Organic Sweetened Condensed Coconut Milk⁠ 1/2 tsp salt⁠ 3/4 cup (120g) mini chocolate chips⁠ 1/2 cup (80g) chocolate chips, melted⁠ ⁠ Instructions:⁠ Combine cereal, oats, and salt in a large bowl.⁠ In the microwave or on the stovetop, heat the sweetened condensed coconut milk until warm, whisking until smooth.⁠ Pour on top of the dry ingredients and mix until evenly coated. ⁠ Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)⁠ Preheat the oven to 250°F.⁠ Fold in mini chocolate chips. ⁠ Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly.⁠ Bake 1 hour at 250°F.⁠ Cool, then chill 4 hours (makes them easier to slice/coat).⁠ Lift out of the pan, slice into 10 bars⁠ Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set.⁠ ⁠ #veganrecipes #healthydesserts #healthydessertrecipes #granolabar #healthyrecipes #vegansnacks #healthydessert #vegandesserts #vegangranola #veganrecipes #kidfriendlyrecipes
🍌✨ Banana Pudding Sheet Cake 🍌✨ This cake is a total dream of soft, moist layers, vanilla pudding swoops, banana slices, and a crunch from crushed vanilla wafers 😍 Made in ONE BOWL for an easy & effortless clean up 🙌✨ Made dairy-free, gluten-free & vegan with Native Forest Organic Simple Coconut Milk by @the_bananadiaries⁠ 🥥 ⁠ Grab the recipe below 👇⁠ ⁠ Cake:⁠ 3 cups gluten free 1:1 baking flour*⁠ 3 tsp baking powder⁠ 1/2 tsp baking soda⁠ 2 tsp ground cinnamon⁠ 1/4 tsp ground nutmeg⁠ 1/4 tsp sea salt⁠ 1/2 cup unsalted vegan butter, melted & cooled to room temp 3/4 cup brown sugar⁠ 1/2 cup granulated sugar⁠ 1 1/2 tbsp dairy free yogurt, room temp 1 1/2 tbsp vanilla extract⁠ 2 large bananas, mashed⁠ 1 cup vegan buttermilk, room temp ⁠ Vanilla Pudding:⁠ 2 cups Native Forest Organic Simple Coconut Milk⁠ 1 cup oat milk 1 1/2 cups granulated sugar⁠ 7 tbsp Let’s Do Organic Cornstarch⁠ 1/4 tsp sea salt⁠ 5 tbsp vegan butter, room temp 1 tbsp vanilla extract + 1 tsp vanilla bean paste⁠ ⁠ Vanilla Pudding Buttercream:⁠ 1/2 batch vegan buttercream frosting⁠ 1/3 reserved vegan vanilla pudding⁠ 2–3 ripe large bananas⁠ 1/2 cup crushed vegan vanilla wafer cookies⁠ Instructions: Preheat oven to 350°F. Line a 8×13″ baking pan w/ parchment paper & grease it. In a large bowl, whisk wet cake ingredients: Add dry cake ingredients & whisk until just combined. Pour batter into prepared pan. Bake for 30-35 mins until a toothpick is clean. Remove from oven & let it cool. In a medium pan off heat, whisk together wet ingredients (except for butter and vanilla) until dissolved. Bring to medium, stir until thick (about 5-7 mins). Remove from heat & stir in butter & vanilla until melted. Set aside. Remove cake from pan & place on cooling rack. Using a cupcake corer, poke holes over top. Spread 1/3 pudding over cake. Add banana slices & crushed cookies. Spread 1/3 pudding on top again, let cool a& make buttercream. Add remaining 1/3 pudding & whisk together until creamed. Spoon frosting on top. Top with bananas & crushed cookies. Slice & serve! ⁠ #veganbaking #vegancake #vegandesserts #vegandessert #bananapudding #veganrecipes #healthydessertrecipes #healthydesserts #healthydessert
🧇Healthy Protein Waffles 🧇⁠ ⁠ Make mornings something to look forward to with the easiest, fluffy, crispy, high protein waffles that are dairy-free and vegan 😋 All you need are gluten-free oats, protein powder, Native Forest Organic Simple Coconut Milk, coconut oil, maple syrup and a few other simple ingredients 🙌 ⁠ ⁠ Grab the recipe below 👇 by @feastingonfruit ✨⁠ ⁠ Ingredients:⁠ 1 1/2 cups (120g) rolled or quick oats⁠ 1/3 cup (35g) unflavored protein powder*⁠ 1 cup (240g) Native Forest Organic Simple Coconut Milk⁠ 1 tbsp coconut oil⁠ 1 tbsp maple syrup⁠ 1 tsp baking powder⁠ Pinch of salt⁠ Optional: 1 tsp cinnamon + 1/2 tsp vanilla extract⁠ ⁠ Instructions⁠ Blend the oats to a fine flour.⁠ Transfer to a bowl and add the baking powder, salt, and protein powder. Whisk to combine.⁠ Add the remaining ingredients and whisk again to form a thick batter.⁠ Preheat your waffle iron and spray with non-stick spray.⁠ Pour 1/4 cup of batter per waffle into the iron, and cook on low heat until golden brown.⁠ Repeat until all the batter is gone (we got ot 6 eggo-sized waffles).⁠ Top with berries, syrup, etc., and enjoy. #veganwaffles #healthywaffles #healthyrecipes #veganrecipes #healthyrecipe #glutenfreewaffles #glutenfreerecipes #plantbasedrecipes