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⛄️Gingerbread Cheesecake⛄️ This easy no-bake gingerbread cheesecake is the perfect holiday cheesecake - it’s ultra creamy, rich, full of gingerbread spice and shockingly easy to make 😋 It takes just 5 mins to prep and you don’t even need to turn the oven on 🙌 Even better? It’s made completely dairy-free, vegan, and gluten-free friendly ✨ Grab the recipe below 👇 Made with Let’s Do Organic Heavy Coconut Cream 🥥 by our friend Britt of @the_bananadiaries ✨ ⁠ Ingredients: Crust: 1 250g package Biscoff Lotus cookies or vegan graham crackers 1/3 cup (75 g) vegan butter, melted & cooled to room temp Cheesecake Filling: 16 ounces (454 g) vegan cream cheese, room temperature 8 ounces (240 g) vegan dairy free yogurt 3/4 cup (180 g) molasses 1 cup (250 mL) Let’s Do Organic Heavy Coconut Cream, room temp 1 cup (200 g) organic granulated sugar 1 tbsp vanilla extract 2 tsp ground ginger 1 tsp ground cinnamon Optional toppings: vegan coconut whipped cream, gingerbread cookies Instructions: Measure ingredients. Line an 8″ springform pan with parchment paper on bottom and lightly grease the edges. Pulse lotus cookies in a food processor or blender until fine crumbs. Transfer crumbs to a medium bowl and mix with melted vegan butter until combined. Press mixture into the bottom of the pan using a spoon to create a smooth surface. Freeze crust while preparing the filling. In a stand mixer or large bowl with a hand mixer, beat together cream cheese, yogurt, heavy coconut cream, sugar, and vanilla extract until fluffy and smooth, about 3-5 minutes. Add molasses, ginger, and cinnamon, mixing until well combined, about 3 more minutes. Remove crust from freezer and pour cheesecake filling over the crust. Smooth the top with a spoon. Cover the cheesecake with plastic wrap and freeze to set for 4 hours or overnight. To serve, remove the cheesecake from the freezer, carefully release from the springform pan, transfer to a plate, and top with whipped cream and gingerbread cookies. Slice and enjoy! #veganbaking #vegancheesecake #holidayrecipes #vegandesserts #gingerbread #healthydesserts #healthydessertrecipes #christmasrecipes #nobake #nobakerecipes #dairyfreerecipes
⛄️ Snowball Truffles ⛄️⁠ ⁠ These easy 3-ingredient no-bake soft and chewy truffles are such a fun dessert to make for the holidays! ❄️ All you need is Let’s Do Organic Sweetened Condensed Coconut Milk & Let’s Do Organic Unsweetened Shredded Coconut and white chocolate chips + your favorite sprinkles ✨ ⁠ ⁠ Grab the recipe below 👇 by @veggieworldrecipes ✨⁠ ⁠ Ingredients⁠ 2 cups Let’s Do Organic Unsweetened Shredded Coconut 100g)⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)⁠ 1 cup vegan white chocolate chips⁠ sprinkles (optional)⁠ ⁠ Directions⁠ Add the shredded coconut and condensed coconut milk to a large bowl and mix them well.⁠ ⁠ Use a cookie scoop to scoop out equal amounts of mixture for each truffle. Roll each scoop into a ball and place on a baking sheet.⁠ ⁠ Melt the vegan white chocolate.⁠ ⁠ Dip each coconut truffle fully in the chocolate and then place the chocolate-covered truffle back on the baking tray. Repeat for each truffle.⁠ ⁠ Refrigerate the truffles until the chocolate fully hardens. You can drizzle the remaining chocolate on each truffle, then add sprinkles.⁠ ⁠ Refrigerate again until the chocolate hardens, then dig in!⁠ ⁠ This recipe makes about 16 truffles.⁠ ⁠ #holidaybaking #nobake #vegandessert #healthydessert #easyrecipes #healthysnacks #dairyfreerecipes #healthydessertrecipes #healthydesserts #vegandessertrecipes #christmasrecipes #vegantruffles #christmasbaking #dairyfreedesserts
✨ Mini No-Bake Eggnog Cheesecakes ✨⁠ ⁠ Heading to a holiday party? 🎁 Whip up these Mini No-Bake Eggnog Cheesecakes! 😋 They have creamy eggnog filling made with Let’s Do Organic Heavy Coconut Cream and are paired with a ginger snap crust for festive goodness in every bite! They’re easy, light, indulgent, and entirely dairy-free, gluten-free, and vegan 👏⁠ ⁠ Grab the recipe below 👇by @dedetable ✨⁠ ⁠ Ingredients:⁠ ⁠ Filling:⁠ 8 oz vegan cream cheese, room temp⁠ 4 oz organic sugar⁠ 4 oz vegan sour cream, room temp⁠ 6 oz Let’s Do Organic Heavy Coconut Cream, whipped⁠ 1 tsp vanilla extract⁠ 12 oz vegan eggnog, homemade or store bought⁠ 1 tsp agar agar⁠ ⁠ Crust:⁠ 2 cups vegan and gluten free ginger snaps, crushed⁠ 2-3 Tbsp vegan butter, melted⁠ ⁠ Instructions:⁠ ⁠ Line a cupcake tray with liners. Combine crust ingredients in a mixing bowl. Scoop crust mixture into liners (about 2 tablespoons per liner) and press firmly. Set aside.In another mixing bowl, use an electric hand mixer to beat cream cheese and sugar until smooth. Add sour cream and vanilla, continue mixing.Fold in whipped heavy coconut cream.⁠ ⁠ In a saucepan, whisk together eggnog and agar agar. Cook over medium-high heat until it just starts to bubble and slightly thickens, whisking continuously.Remove from heat and let cool slightly (should be warm but not steaming hot).Fold eggnog mixture into cream cheese mixture until smooth.Pour mixture into prepared crusts, filling them to the top. Smooth with a spoon, cover, and freeze overnight.Before serving, thaw for 5-10 minutes. Optionally, decorate with gingerbread men, dusted raspberries, and fresh rosemary.⁠ ⁠ #healthydesserts #healthydessertrecipes #veganbaking #christmasbaking #christmasrecipes #eggnog #cheesecake #nobake #nobakerecipe #nobakedesserts #vegancheesecake #dairyfreerecipes #easyrecipes #vegandesserts #christmasdesserts
🎄Candy Cane Brownies🎄⁠ ⁠ You need to make these rich and moist (we said it) candy cane brownies 😋 They’re topped with a fudgy peppermint chocolate ganache and crushed candy canes for the ultimate holiday treat 😍 Plus they’re easy to make and entirely dairy-free, gluten-free friendly, and vegan 🤗⁠ ⁠ Made with Native Forest Organic Classic Coconut Milk 🥥⁠ ⁠ Grab the recipe below👇⁠ ⁠ Brownies:⁠ 1/2 cup vegan butter⁠ 1/2 cup Native Forest Organic Classic Coconut Milk ⁠ 1 cup dark chocolate chips, divided⁠ 1 cup granulated sugar⁠ 2 tsp vanilla extract⁠ 1 tsp peppermint extract⁠ 3/4 cup + 2 tbsp all-purpose flour (or gluten-free flour) (120g)⁠ 3/4 cup cocoa powder (60g)⁠ 1/2 tsp salt⁠ ⁠ Ganache:⁠ 1 1/2 cups dark chocolate chips⁠ 1/2 cup Native Forest Organic Classic Coconut Milk ⁠ 1/2 tsp peppermint extract⁠ 1/2 cup crushed candy canes⁠ Cook Mode Prevent your screen from going dark⁠ ⁠ Instructions:⁠ Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper. In a bowl, whisk together flour, cocoa powder, and salt. In a microwave-safe bowl, combine vegan butter, coconut milk, and 1/2 cup chocolate chips. Microwave for 1 minute. Add sugar, vanilla extract, and peppermint extract, and whisk until smooth. Mix the dry ingredients into the wet ingredients until combined. Fold in the remaining 1/2 cup chocolate chips. Spread the brownie batter evenly in the baking dish. Bake for 25-30 minutes, checking with a toothpick. If it’s gooey, bake 5 more minutes. Let cool. Microwave chocolate chips and coconut milk for 1 minute. Add peppermint extract and whisk until smooth. Pour over cooled brownies and sprinkle with crushed candy canes. Chill in the fridge for 20-30 minutes until the ganache sets. Slice and enjoy!⁠ ⁠ #veganbrownies #veganbaking #christmasbaking #holidayrecipes #healthydessertrecipes #healthydesserts #veganchristmas #christmasdesserts #christmasrecipes #holidaybaking #healthydessert #dairyfreerecipes #peppermintbrownies #coconutmilk
🎄Gingerbread Cheesecake Brownies🎄 Discover the perfect trio you never knew you needed: gingerbread + cheesecake + brownies 😍 Indulge in these incredibly fudgy brownies topped with a decadent layer of gingerbread cheesecake ✨ They’re a holiday season essential, made entirely dairy-free and vegan with Native Forest Organic Simple Coconut Milk 🥥 Grab the recipe below 👇 by @pastrybysaloni Ingredients: 3/4 cup dark chocolate 1/3 cup vegan butter 1/2 cup granulated sugar 1/3 cup light brown sugar 1/2 cup Native Forest Organic Simple Coconut Milk 2 tsp vanilla extract 1 1/4 cup ap flour 1/4 tsp baking powder 1/4 cup cocoa powder 1 tbsp cornstarch 1 tsp ground ginger 1/4 cup dark chocolate chips 1/4 tsp salt Cheesecake: 1 1/2 cup vegan cream cheese 1/2 cup Native Forest Organic Simple Coconut Milk 1/2 cup light brown sugar 3 tbsp cornstarch 1 tbsp lemon juice 1 tbsp molasses 1 tbsp ground ginger Topping: 2 tbsp dark chocolate chips 10-11 gingerbread cookies 1 tbsp molasses Instructions: Preheat oven to 335°F. Grease a 8-inch square pan with parchment paper. Melt chocolate & butter in a microwave-safe bowl, stirring every 30 seconds. Then, microwave coconut milk with granulated sugar & light brown sugar until sugars dissolve. Mix flour, baking powder, cocoa powder, cornstarch, & ground ginger in a separate bowl. Combine chocolate mixture with coconut milk. Add dry ingredients & mix until smooth. Fold in chocolate chips & pour batter into prepared pan. Bake for 30 minutes. Mix cream cheese, coconut milk, light brown sugar, cornstarch, lemon juice, molasses syrup, & ground ginger until smooth.Pour cheesecake mixture over baked brownie layer. Add small drops of molasses on top, swirl with a toothpick, & top with ginger cookies & chocolate chips. Place a tray of hot water on bottom oven rack. Bake cheesecake at 330°F for 30-35 minutes until edges are set. Cool in oven with the door open, then refrigerate. Dust with powdered sugar, top with cookies, and slice into bars. #veganbrownies #veganbaking #christmasbaking #holidayrecipes #healthydessertrecipes #healthydesserts #christmasdesserts #christmasrecipes #holidaybaking #healthydessert #coconutmilk
🍩 Peppermint Mocha Donuts 🍩 ⁠ ⁠ These Peppermint Mocha Donuts are light, fluffy & full of chocolate, coffee and peppermint flavor! 😋 They’re dunked in a chocolate peppermint ganache and topped with crushed candy canes for an extra festive touch 😍 Plus, they’re dairy-free, vegan, and gluten-free friendly 🤭 ⁠ Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Milk by @purelykaylie⁠ ⁠ ✨Ingredients✨⁠ ¾ cup Native Forest Organic Simple Coconut Milk⁠ 1 tsp apple cider vinegar or lemon juice⁠ ¼ cup unsweetened applesauce⁠ ¼ cup melted coconut oil⁠ 1 tsp vanilla extract⁠ ½ tsp peppermint extract⁠ 1 cup all-purpose flour (or gluten-free flour)⁠ ½ cup cocoa powder (natural, not dutch processed)⁠ ½ cup coconut sugar⁠ 1 tbsp ground coffee⁠ 1 tsp baking powder⁠ ½ tsp baking soda⁠ ½ tsp salt⁠ ⁠ ✨Peppermint Chocolate Ganache✨⁠ 1 cup chocolate chips⁠ ½ cup Native Forest Organic Simple Coconut Milk⁠ 2 tsp vanilla extract⁠ ¼ tsp peppermint extract (optional)⁠ ½ cup crushed candy canes (or peppermint candy)⁠ ⁠ ✨Instructions✨⁠ Preheat oven to 350°F and grease a donut pan.⁠ ⁠ In a large bowl, mix coconut milk and vinegar, letting it sit for 5 minutes. Add applesauce, melted coconut oil, vanilla extract, and peppermint extract. Whisk together.⁠ ⁠ Add flour, cocoa powder, coconut sugar, ground coffee, baking powder, baking soda, and salt. Whisk until smooth.⁠ ⁠ Transfer batter to a piping bag and fill the donut slots. Bake for 13-15 minutes. Let cool in the pan.⁠ ⁠ For the ganache, microwave coconut milk for 30 seconds, then add chocolate chips. Let sit for 2 minutes, then add vanilla and peppermint extracts. Whisk until smooth.⁠ ⁠ Dip donut tops in ganache, sprinkle with crushed peppermint candy, and let the chocolate firm. Enjoy!⁠ ⁠ #veganbaking #healthydessertrecipes #healthydesserts #holidayrecipes #holidaybaking #christmasdessert #vegandonuts #vegandesserts #christmasbaking #christmasrecipes #healthybaking #healthydonuts
🎄Healthy Gingerbread Cookie Bars🎄⁠ ⁠ These healthy gingerbread cookie bars taste like a gingerbread cookie but with a soft cake-like texture, and are topped with an ULTRA fluffy frosting 😍 They’re made entirely dairy-free, gluten-free and vegan with Native Forest Simple Coconut Cream 🥥⁠ ⁠ Grab the recipe below 👇 by @feastingonfruit ✨⁠ ⁠ Cookie Bars:⁠ 1/3 cup (50g) coconut sugar⁠ 1/4 cup (50g) coconut oil⁠ 1/2 cup (125g) almond butter (or nut/seed butter of choice)⁠ 1/4 tbsp (80g) molasses⁠ 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)⁠ 1 tsp vanilla extract⁠ 1 1/3 cups (140g) almond flour⁠ 1/4 cup (30g) coconut flour⁠ 2 tsp ground ginger⁠ 1 tsp cinnamon⁠ 1/4 tsp each allspice, nutmeg, and cloves⁠ 1 tsp baking powder⁠ 1/4 tsp salt⁠ ⁠ Frosting⁠ 1 1/2 cup (180g) raw cashews, soaked overnight⁠ 1 cup (240g) Native Forest Simple Coconut Cream (refrigerated overnight so you can scoop out just the solid cream)⁠ 1/4 cup (80g) maple syrup or agave⁠ 2 tbsp (25g) coconut oil⁠ 1 tsp vanilla extract⁠ Sprinkles for topping⁠ ⁠ Instructions:⁠ Preheat the oven to 350°F and line an 8 x 8” square pan with parchment paper. Whisk together the coconut sugar, coconut oil, almond butter, molasses, prepared flax egg, and vanilla. Add in the flours, spices, baking powder, and salt. Mix to form a thick cookie dough. Press into the prepared pan, and bake for 22-24 minutes until just browned around the edges. Cool completely before frosting.⁠ ⁠ Drain and rinse the soaked cashews. Blend all the frosting ingredients until very smooth and creamy. Transfer to a bowl, cover, and refrigerate for at least 4 hours to thicken. Frost the cooled cookie bars, and top with sprinkles. If the frosting has softened too much, chill again for 1 hour before slicing.⁠ ⁠ #gingerbread #vegandesserts #veganbaking #holidaybaking #holidayrecipes #christmasrecipes #vegandessert #healthydesserts #healthydessertrecipes #veganrecipes #healthydessert #christmasbaking #coconutcream #healthybaking
✨ Apple Pie Cheesecake Bars ✨ If you love apple pie, you need to make these healthier no-bake apple pie cheesecake bars 😍 These velvety vanilla cheesecake bars have a nutty oat-based crust and are topped with stewed cinnamon-spiced apples 🍎 They’re dairy-free, gluten-free and so easy to make with Let’s Do Organic Heavy Coconut Cream 🥥 Grab the recipe below 👇 by @upbeetandkaleingit ingredients: base: 1 cup dates, pitted and soaked in warm water for 10 minutes 1/2 cup almond butter 1 1/2 cups oats 1/2 cup pecans or walnuts 1 tsp vanilla extract filling: 1 can (13.5 oz) Let’s Do Organic Heavy Coconut Cream, chilled 16 oz vegan cream cheese 1/4 cup maple syrup 1 tsp vanilla extract apple topping: 2 cups diced apples 2 tbsp coconut oil or avocado oil 1/4 cup dairy-free milk 2 tbsp maple syrup 1 tsp cinnamon 1 tsp vanilla extract Instructions: Blend soaked dates, almond butter, oats, and nuts in a food processor until crumbly. Press into the bottom of an 8×8 pan and freeze. Blend chilled coconut cream, vegan cream cheese, maple syrup, and vanilla until smooth. Pour over the base and freeze for 3-4 hours. Sauté diced apples with coconut oil, dairy-free milk, maple syrup, cinnamon, and vanilla. Cook until tender, then cool. Spread cooled apple topping over the cheesecake layer and freeze for at least 1 more hour. Let thaw before cutting into bars and enjoy! #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #coconutcream #applepie #vegancheesecake #dairyfreebaking #nobakedessert #nobake #holidaybaking #holidayrecipes
✨Pumpkin Cinnamon Roll Pancakes✨⁠ ⁠ Our cinnamon roll pancakes went super viral, so we obviously had to make a pumpkin version 🥞🤭 The secret to making the softest, fluffiest, most buttery dairy-free pancakes is Native Forest Organic Simple Coconut Milk 🥥 These dreamy pumpkin pancakes have a cinnamon sugar swirl and are topped with cream cheese icing for an insanely sweet and delicious breakfast 😋⁠ ⁠ Grab the recipe below by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredients⁠ 1 cup all-purpose flour (120g)⁠ 3 tsp baking powder⁠ 1 tbsp sugar⁠ 1/2 tsp cinnamon⁠ ¼ teaspoon nutmeg⁠ ¼ teaspoon allspice⁠ 1 tsp vanilla⁠ pinch of salt⁠ ½ cup canned pumpkin⁠ 3/4 cup + 1 tbsp Native Forest Organic Simple Coconut Milk⁠ ⁠ ✨Cinnamon Filling⁠ 3 tbsp vegan butter⁣⁠ ¼ cup coconut sugar⁠ 1 tsp ground cinnamon⁣⁠ ⁠ ✨Icing⁠ ⅓ cup vegan cream cheese⁠ 2 tbsp maple syrup⁠ 2 tbsp 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 pumpkin cinnamon roll pancakes and dig in!⁠ ⁠ #pancakes #breakfast #dessert #baking #viralrecipes #fyp #healthydessert #healthydesserts #healthydessertrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthypancakes #veganpancakes #healthybaking
🤎 Healthier Mini Pecan Pies 🤎⁠ ⁠ These mini pecan pies are a must-try this holiday season!✨ With crunchy toasted pecans, a light coconut filling, and an almond-oat crust, they have all the nostalgic flavors you love but healthier 😋 Made dairy-free, gluten-free, and vegan with Let’s Do Organic Heavy Coconut Cream 🥥⁠ ⁠ Grab the recipe below by @upbeetandkaleingit ✨ ⁠ ⁠ Ingredients:⁠ ⁠ crust:⁠ 1 cup almond flour⁠ 1 cup oat flour⁠ 1/4 cup flax meal⁠ 1/3 cup melted vegan butter (or coconut oil for a firmer crust)⁠ 1/4 cup maple syrup⁠ pinch of salt (optional)⁠ ⁠ filling:⁠ 1/2 cup maple syrup⁠ 1/4 cup coconut sugar⁠ 3/4 cup Let’s Do Organic Heavy Coconut Cream⁠ 1 teaspoon vanilla extract⁠ 1/2 tsp cinnamon⁠ 2 tablespoons cornstarch (mixed with a few tablespoons of coconut cream for a slurry)⁠ 1 1/2 to 2 cups pecan halves⁠ optional toppings: whipped cream, ice cream, caramel⁠ ⁠ Directions:⁠ ⁠ Preheat the oven to 350°F (175°C).⁠ ⁠ Mix almond flour, oat flour, flax meal, melted vegan butter (or coconut oil), maple syrup, and a pinch of salt in a bowl. Press the mixture into parchment-lined muffin cups, forming mini crusts. Bake for 10 minutes, or until golden, then cool.⁠ ⁠ Whisk cornstarch with a few tablespoons of coconut cream in a small bowl until smooth.⁠ ⁠ Heat the remaining coconut cream, maple syrup, coconut sugar, cinnamon, and vanilla in a saucepan. Add the cornstarch slurry, whisking constantly for 3-4 minutes until thickened.⁠ ⁠ Remove from heat and fold in pecan halves until coated.⁠ ⁠ Divide the pecan filling among the crusts. Bake for 16-17 minutes, until set and golden.⁠ ⁠ Let the mini pies cool completely before serving.⁠ ⁠ #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking ⁠#holidaybaking #christmasrecipes
🎄Gingerbread Ice Cream 🎄 You need to make gingerbread ice cream this holiday season🤭 It tastes like a warm gingerbread cookie in frozen dessert form with all the warming spices of cinnamon, ginger and nutmeg ✨ It’s dairy-free, vegan and can be made with an ice cream maker or no churn with a blender 😋 Grab the recipe below👇Made with Native Forest Organic Classic Coconut Milk 🥥 Ingredients: 2 cans Native Forest Organic Classic Coconut Milk 3/4 cup brown sugar, packed 3 tbsp molasses 1 tbsp vanilla extract 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp salt 1 cup crumbled gingersnap cookies (optional) The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours. Add full-fat coconut milk, brown sugar, molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 1-2 minutes, add crumbled gingersnap cookies. After, transfer ice cream to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #veganicecream #dairyfreeicecream #dairyfree #holidayrecipes #holidayrecipes #holidaybaking #holidaydesserts
This no-bake turtle cheesecake is a must make this holiday season! 😍 It has a rich chocolate crust that is topped with creamy cheesecake, salted caramel sauce, crunchy pecans, and melted chocolate 🍫 It’s easy to make and contains healthy ingredients like coconut milk, cashews, and almond flour and is entirely dairy-free, gluten-free, and vegan 👏 Grab the recipe below 👇 Made with Native Forest Organic Classic Coconut Milk 🥥 Chocolate Crust: 1 and 1/4 cups almond flour 1/2 cup almond butter 1/4 cup cocoa powder 1/4 cup maple syrup 1 tsp vanilla extract 1/4 tsp salt Cheesecake Layer: 2 cups raw cashews 1 cup full-fat coconut milk 1/2 cup maple syrup 1/4 cup melted coconut oil 1 tbsp lemon juice 2 tsp vanilla extract 1/4 tsp salt Toppings: 1 cup vegan caramel sauce 1 cup crushed pecans 1 cup chocolate chips, melted Instructions: Line a 9-inch springform cake pan with parchment paper. Prepare the crust: In a large bowl, add almond flour, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Transfer to the springform cake pan. Using clean hands or a rubber spatula, firmly press across the bottom of the pan. Prepare the cheesecake layer: In a blender, add cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour over the chocolate crust. Chill: Chill cheesecake inside the freezer for at least 4 hours (or overnight). Assemble: Remove cheesecake from the freezer. Pour and spread vegan caramel sauce on top of the cheesecake layer. Sprinkle crushed pecans over the caramel. Drizzle melted chocolate over the crushed pecans. Chill again in the freezer for 30 minutes to set. Serve: Let cheesecake thaw for about 10 minutes. Carefully cut cheesecake into 8-12 slices. Enjoy! #holidaybaking #holidaydesserts #nobake #nobakedessert #nobakecheesecake #vegancheesecake #healthydesserts #healthydessertrecipes #coconutmilk #christmasrecipes #dairyfreerecipes #dairyfreedessert #healthyrecipes
🤍 Sugar Cookie Fudge 🤍⁠ ⁠ This soft and creamy no-bake fudge tastes just like a classic holiday sugar cookie! 🎄 Made with simple ingredients like white chocolate chips, Let’s Do Organic Sweetened Condensed Coconut Milk, and coconut flour, it’s entirely dairy-free, gluten-free, and vegan 👏⁠ ⁠ Grab the recipe below 👇 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredients✨⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)⁠ 1 1/4 cups vegan white chocolate chips (220 g)⁠ 2/3 cup coconut flour (75 g)⁠ 1 tbsp vegan butter⁠ pinch of sea salt⁠ sprinkles⁠ ⁠ ✨Directions✨⁠ To a small saucepan over medium heat, add the vegan butter, sweetened condensed coconut milk, vegan white chocolate, coconut flour, and sea salt.⁠ ⁠ Combine and stir the ingredients until all of the white chocolate is melted and all of the ingredients are well incorporated.⁠ ⁠ Transfer the fudge to a baking dish that you’ve lined with parchment paper and sprayed with coconut oil.⁠ ⁠ Press the fudge into the baking dish until you have a flat even layer. Then sprinkle a generous amount of sprinkles and gently pat them into the fudge.⁠ ⁠ Refrigerate the fudge for at least an hour (but it tastes even better overnight) ⁠ ⁠ Once the fudge has fully hardened, slice and enjoy🥰⁠ ⁠ #veganbaking #healthydessertrecipes #holidaybaking #veganrecipes #vegandessert #healthydesserts #dairyfreerecipes #nobakedessert #christmasrecipes #holidayrecipes #holidaydesserts #nobakerecipes #nobake #dairyfreedesserts #easydesserts
🤎 Pecan Pie Brownies 🤎 ⁠ ⁠ These Pecan Pie Brownies are gooey, delicious and with a fudgy and cakey brownie base and topped with a sweet-sticky caramel pecan pie topping for the ultimate holiday dessert 🍫😍 They’re made with better-for-you ingredients and entirely dairy-free, gluten-free and vegan 👏⁠ ⁠ Grab the recipe below👇 Made with Native Forest Organic Simple Coconut Milk @feastingonfruit ⁠ ⁠ Ingredients:⁠ Brownies⁠ 1/4 cup (60g) pumpkin puree⁠ 1/4 cup (50g) avocado oil⁠ 1/4 cup (35g) coconut sugar⁠ 1/4 cup (50g) cane sugar⁠ 2/3 cup (160g) Native Forest Organic Simple Coconut Milk⁠ 1 flax egg (or real egg)⁠ 1 tsp vanilla extract⁠ 1 cup (124g) gluten-free flour⁠ 1/2 cup (50g) cocoa powder⁠ 1 tsp baking soda⁠ 1/2 tsp salt⁠ ⁠ Pecan Pie Topping⁠ 2 tbsp (28g) dairy-free butter⁠ 2 cups (225g) chopped pecans⁠ 3/4 cup (180g) Native Forest Organic Simple Coconut Milk⁠ 2 tbsp (15g) Let’s Do Organic Cornstarch⁠ 1/3 cup (50g) coconut sugar⁠ 1/4 cup (80g) maple syrup⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ ⁠ Instructions⁠ Preheat the oven to 350°F, and line an 8 x 8″ baking pan with parchment paper.⁠ Blend the pumpkin, oil, sugars, coconut milk, flax egg, and vanilla for the brownies.⁠ In a separate bowl, whisk together the dry ingredients for the brownies.⁠ Add wet to dry and mix to form a thick batter.⁠ Spread into the prepared pan, and set aside.⁠ Melt the butter in a saucepan over medium-high heat.⁠ Once hot, add the pecans and toast for one minute starting constantly.⁠ Reduce the heat to medium low, and add the rest of the ingredients.⁠ Simmer for 3 to 4 minutes, stirring frequently until thickened.⁠ Pour/spread over top of the brownie layer.⁠ Bake for 25-28 minutes at 350°F.⁠ Cool completely before slicing, or refrigerate for a couple hours for cleaner slices.⁠ ⁠ #veganbrownies #glutenfreebrowies #pecanpie #vegandesserts #veganbaking #healthydessertrecipes #healthydessert #healthydesserts #coconutmilk #thanksgivingrecipes #veganthanksgiving #dairyfreebaking #dairyfreerecipes⁠
🧡 Pumpkin Streusel Cheesecake 🧡⁠ ⁠ Looking for the perfect Thanksgiving dessert? This Pumpkin Streusel Cheesecake is it! 🥧✨ Imagine a rich, silky pumpkin cheesecake with a cookie crust & crunchy cinnamon streusel topping. It’s easy, delicious, dairy-free & vegan 😍⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Cream by @the_bananadiaries ⁠ Ingredients: 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 Cookie Crust: 1 250 g-package Biscoff cookies 1/4 cup vegan butter, melted Pumpkin Cheesecake: 32 ounces vegan cream cheese, room temp 1 15-ounce can pumpkin puree 1/2 cup vegan sour cream or 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 Let’s Do Organic Cornstarch 1 tbsp pumpkin spice 1 tbsp vanilla extract ⁠ Instructions 1. Preheat oven to 400°F. Line a 9″ springform pan with parchment. Place pan on a baking sheet. 2. Mix melted vegan butter, brown sugar, flour, pumpkin spice, & salt until crumbly. 3. Pulse cookies in a food processor until fine. Add melted vegan butter & pulse until wet crumbs. Press into bottom & sides of cheesecake pan. Bake for 10-12 mins. 4. Blend cream cheese, pumpkin puree, & dairy-free yogurt until smooth. Add brown sugar, sugar, cream, pumpkin spice, vanilla, & cornstarch. Blend until smooth. Pour filling into springform pan & smooth. Add streusel. 5. Boil 3-4 cups of water. Pour boiling water into a separate pan for bath. 6. Put water bath pan on lower rack in oven. Place cheesecake on middle rack. Bake for 65-70 mins, until streusel is gold & center is set but wiggly. Turn off oven & leave cheesecake with door slightly cracked for 1 hr. 7. Remove from oven & cool at room temp for 15 mins. Cover, chill in fridge for 4 hrs or overnight. 8. Remove from springform, top with whipped cream & enjoy! #pumpkincheesecake #veganthanksgiving #healthydessertrecipes #vegandesserts #pumpkinpie #veganbaking #thanksgivingrecipes #healthydesserts #vegancheesecake #healthycheesecake #fallbaking #fallrecipes
✨Pecan Pie Cheesecake Bars✨⁠ ⁠ Ditch the traditional pecan pie and make these Pecan Pie Cheesecake Bars instead ! 🍂These bars have a gooey caramel pecan topping, creamy baked cheesecake filling, and a buttery graham cracker crust 😍 They’re perfect to make for Thanksgiving and are made entirely dairy-free, gluten-free and vegan ✨⁠ ⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie ✨⁠ ⁠ Recipe below 👇⁠ ⁠ Crust⁠ 2 cups gluten-free all-purpose flour⁠ 1/2 cup sugar⁠ 1/2 tsp ground cinnamon⁠ 1/2 tsp salt⁠ 1/4 tsp ground ginger⁠ 1/4 tsp ground nutmeg⁠ 1 cup vegan butter, cubed⁠ 1 tsp vanilla extract⁠ ⁠ Pecan Topping⁠ 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (15 ounces total)⁠ 2 heaping cups raw chopped pecans⁠ 2/3 cup chopped medjool dates⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ ⁠ Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper.⁠ In a large bowl, whisk together flour, sugar, cinnamon, salt, ginger, and nutmeg.⁠ Add cubed vegan butter and vanilla extract. Use a pastry cutter or fork to mix until a crumbly dough forms.⁠ Press the dough evenly into the baking dish. Bake for 25-30 mins until edges are golden brown. Let cool.⁠ Shake the sweetened condensed coconut milk cans well. If needed, microwave for 30 secs to mix.⁠ In a large bowl, mix the coconut milk, chopped pecans, chopped dates, vanilla, and salt. Spread over the cooled crust.⁠ Bake for 30 mins. Cool, then refrigerate for 1 hour (or overnight).⁠ Slice into squares and enjoy!⁠ ⁠ #veganthanksgiving #healthydessertrecipes #vegandesserts #pecanpie #veganbaking #thanksgivingrecipes #healthydesserts #vegancheesecake #cheesecakebars
✨ Pumpkin Pie Bars ⁠✨⁠ ⁠ Ditch the traditional pumpkin pie and make these healthier pumpkin pie bars instead! 😋 🎃 They’re super creamy, perfectly spiced, and entirely no-bake, gluten-free, and dairy-free 🍂 Made with Native Forest Organic Simple Coconut Milk by @veggieworldrecipes⁠ 🥥 ⁠ ⁠ Grab the recipe below👇 ⁠ ⁠ ✨Filling Ingredients⁠ 1 cup canned pumpkin purée⁠ 1/2 cup coconut cream from a can of Native Forest Organic Simple Coconut Milk⁠ 2 tbsp maple syrup⁠ 1/4 cup granulated sugar⁠ 2.5 tbsp cornstarch⁠ 1 tsp vanilla⁠ 1 tsp cinnamon⁠ 1/2 tsp allspice⁠ 1/4 tsp each of ginger, nutmeg & salt⁠ ⁠ ✨Crust Ingredients⁠ 1 cup pecans (105g)⁠ ½ cup Let’s Do Organic Unsweetened Shredded Coconut (30g)⁠ 9 pitted dates (83g)⁠ 1/2 tbsp coconut oil⁠ pinch of salt⁠ ⁠ Note: This recipe makes 9 small pie squares. If you want to make a larger batch for more people, feel free to double the recipe.⁠ ⁠ ✨Directions⁠ To create the crust, add the pecans, shredded coconut, dates, coconut oil, and salt to a food processor. Pulse together until the ingredients are well combined.⁠ ⁠ Squeeze the crust ingredients in your palm and if it clumps together, you have a good crust. If it doesn’t clump together, add a little bit more coconut oil and a few more dates.⁠ ⁠ Transfer the crust to a parchment-lined baking tray. I used a 6 x 6 inch pan for this. Press the crust down firmly into the pan using your hands or a spatula.⁠ ⁠ To create the filling, add the pumpkin, coconut cream, maple, sugar, cornstarch, vanilla, cinnamon, allspice, ginger, nutmeg, and salt. Blend until creamy and smooth.⁠ ⁠ Transfer the filling to a pan over medium heat. Cook the mixture for several minutes, until it starts to thicken.⁠ ⁠ Pour the filling on top of the crust and use a spatula to even out the filling.⁠ ⁠ Refrigerate overnight or for 6+ hours. Then cut the bars and top them with coconut whipped cream and a sprinkle of cinnamon. Enjoy!🥰⁠ ⁠ #baking #dessert #thanksgiving #fallbaking #healthydessert #vegandessert #healthybaking #dairyfree #glutenfree #nobake #easyrecipes #healthyrecipes #veganrecipes #thanksgivingrecipes #healthythanksgiving
🍏 Caramel Apple Pie 🍏 ⁠ ⁠ Hold up, you need this Caramel Apple Pie in your life! 🥧🍏 Gooey caramelized apples, homemade salted caramel sauce, and a flaky crust make this the perfect Thanksgiving dessert 😍⁠ ⁠ Grab the recipe below👇 Made with Let’s Do Organic Heavy Coconut Cream⁠ by @the_bananadiaries ✨ ⁠ ⁠ Ingredients:⁠ ⁠ Vegan Caramel Sauce⁠:⁠ 10 tbsp vegan butter⁠ 1 cup + 2 tbsp (320 g) vegan organic brown sugar⁠ 1 tsp ground cinnamon⁠ 1/2 cup (120 mL) Let’s Do Organic Heavy Coconut Cream⁠ 1 tsp vanilla extract⁠ 1 tsp sea salt⁠ ⁠ Apple Pie Filling:⁠ 7–9 large apples, skinned, cored, and sliced very thin⁠ 1 tbsp lemon juice, or apple cider vinegar⁠ 2 tbsp arrowroot powder⁠ 1 tsp vanilla extract⁠ 1 tbsp cinnamon⁠ 1/2 tsp ground nutmeg⁠ 1/2 tsp ground ginger⁠ 1 tbsp vegan butter or coconut oil, chilled⁠ ⁠ Double Pie Crust:⁠ 4 cups (250 g) all purpose flour or gluten free 1:1 baking flour, plus more for rolling*⁠ 1 1/2 cup (180 g) vegan butter, chilled and cubed⁠ 6 tbsp (60 g) arrowroot starch⁠ 2–4 tbsp maple syrup, optional⁠ 12–16 tbsp chilled water⁠ ⁠ Vegan “Egg Wash”⁠:⁠ 2 tbsp dairy free cream (such as coconut cream or soy milk)⁠ 1 tbsp maple syrup⁠ 1 tbsp raw sugar⁠⁠ ⁠ Instructions:⁠ In a small saucepan on medium low heat, melt the vegan butter and brown sugar together until the sugar is nearly melted (being careful not to burn the sugar). This should take about 3-5 mins. Then reduce heat to low, & add in the cinnamon & heavy coconut cream. Continue stirring vigorously until the cream combines w sugar butter mixture. Remove from heat.⁠ Add in sea salt & vanilla & stir to combine. Let sit & cool while you prepare the pie.⁠ Prepare double pie crust and apple filling up until Step 3.⁠ Add in 3/4 of the caramel topping to the apple pie filling, and toss to evenly coat. Proceed with recipe.⁠ Reserve 1/4 caramel sauce for topping!⁠ ⁠ #healthydessertrecipes #healthydesserts #fallbaking #fallrecipes #veganrecipes #veganbaking #veganthanksgiving #applepie #healthydessert #thanksgivingrecipes #thanksgivingfood #dairyfreerecipes #dairyfreebaking
✨Caramel Pecan Turtles ✨⁠ ⁠ You need to make these delicious Caramel Pecan Turtles this fall 😍 They’re nutty, sweet, salty, rich, easy to make and insanely good. You might just eat the whole batch 🤫 They have a stretchy silky, homemade dairy-free caramel, roasted pecans and chocolate for the ultimate crunchy treat 🙌⁠ ⁠ Grab the recipe below made with Native Forest Organic Simple Coconut Milk by Gaby of @veggieworldrecipes 👇 ⁠ ⁠ ✨Ingredients⁠ 1 cup pecans⁠ 1/2 cup dark chocolate chips⁠ 2 1/2 tbsp Native Forest Organic Simple Coconut Milk*⁠ 1/4 cup coconut sugar⁠ 3 tbsp cornstarch⁠ dash of vanilla⁠ pinch of sea salt⁠ ⁠ *Refrigerate the can of coconut milk overnight and scoop out 2.5 tablespoons of the solid coconut cream that forms at the top.⁠ ⁠ ✨Directions⁠ First, let’s make the caramel sauce. Start by opening the can of coconut milk and scooping out the coconut cream.⁠ ⁠ Add it to a small pan over medium heat, along with the coconut sugar, vanilla, salt & cornstarch whisk everything together making sure to break up any clumps.⁠ ⁠ Refrigerate the caramel for a few minutes so it can cool off and solidify.⁠ ⁠ Melt the chocolate chips in the microwave. Do this in 30-second increments, taking it out to stir the chocolate in between. Repeat this until all of the chocolate has melted.⁠ ⁠ Line a tray with parchment paper.⁠ ⁠ Scoop out a small spoonful of melted chocolate & spread it in a small circle on the baking sheet.⁠ ⁠ Arrange five pecans in a circle on top of the chocolate.⁠ ⁠ Repeat this for all of the pecans. This recipe makes about 16 turtles, so you will use up about 80 pecans.⁠ ⁠ Refrigerate until the chocolate hardens, about 10 mins.⁠ ⁠ Next, pour a spoonful of caramel sauce on top of each turtle. Place them in the fridge for another 15-20 mins, until the caramel hardens.⁠ ⁠ Remove the turtles from the fridge & top them with another spoonful of chocolate. Refrigerate until the chocolate hardens.⁠ ⁠ Remove the turtles from the fridge, top with flakey salt & enjoy!⁠ ⁠ #nobake #nobakedessert #vegansnacks #vegandessert #healthydessert #veganbaking #glutenfreerecipes #dairyfreerecipes #veganrecipes⁠ #fallbaking #healthydesserts #healthydessertrecipes⁠
🤎 Pumpkin Cheesecake Brownies 🤎⁠ ⁠ Treat yourself to the ultimate fall treat with our Pumpkin Cheesecake Brownies! 🍂 These rich, fudgy brownies with a pumpkin cheesecake swirl are so irresistible, you’ll want to make a few extra batches 😋 Made dairy-free and vegan with Native Forest Organic Classic Coconut Milk, they’re the perfect addition to your Thanksgiving table or any cozy November evening ☺️ ✨⁠ ⁠ Grab the recipe below!👇⁠ ⁠ ⁠✨Ingredients✨⁠ ⁠ Brownie Layer:⁠ 1⁄2 cup vegan butter⁠ 1⁄2 cup dark chocolate chips⁠ 1⁄2 cup water⁠ 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)⁠ 1 1⁄4 cups sugar⁠ 2 tsp vanilla extract⁠ 1 1⁄4 cups all-purpose flour⁠ 3⁄4 cup cocoa powder⁠ 1⁄2 tsp salt⁠ 1⁄2 cup dark chocolate chips, for a mix-in⁠ ⁠ Pumpkin Cheesecake Layer:⁠ 1⁄2 cup raw cashews⁠ 1⁄3 cup classic coconut milk⁠ 1⁄4 cup vegan cream cheese (2 ounces)⁠ 1⁄4 cup pumpkin puree (2 ounces)⁠ 2 tbsp brown sugar⁠ 1⁄2 tbsp pumpkin pie spice⁠ 1⁄2 tsp vanilla extract⁠ ⁠ Instructions⁠ Preheat oven to 350°F and line a square baking dish with parchment paper.⁠ Blend cashews, coconut milk, vegan cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla until smooth. Set aside.⁠ In a microwave-safe bowl, melt vegan butter, chocolate chips, and water for 1 minute. Mix in flax eggs, sugar, and vanilla. Add flour, cocoa powder, and salt, and stir until combined. Fold in extra chocolate chips.⁠ Pour the brownie batter into the dish, then spoon the pumpkin cheesecake mixture on top. Swirl them together with a toothpick or knife. Sprinkle more chocolate chips on top if you’d like.⁠ Bake for 40-45 minutes. Let them cool completely before cutting into squares.⁠ Slice, serve, and enjoy!⁠ ⁠ #veganrecipes #pumpkinrecipes #pumpkinrecipe #fallbaking #pumpkinbrownies #pumpkinlover #pumpkinseason #fallbakes #vegandesserts #veganbrownies #healthybrownies #pumpkinbrownies #healthydesserts #healthydessertrecipes #veganbaking #healthybaking #thanksgivingrecipes