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🌈🍫Cosmic Brownie Cheesecake 🌈🍫⁠ ⁠ Decadence + nostalgia = this Healthier Cosmic Brownie Cheesecake! This cheesecake has it all: a chocolate crumb crust, silky, no-bake cheesecake filling, rich chocolate ganache and candy sprinkles 🥳 ⁠ It’s made completely dairy-free with Native Forest Organic Simple Coconut Milk💫⁠ ⁠ Grab the recipe below 👇 by @feastingonfruit⁠ ⁠ Ingredients:⁠ CRUST⁠ 4 cups (100g) crispy rice cereal⁠ 1/4 cup (25g) cocoa powder⁠ 1/4 cup (80g) maple syrup⁠ 1/3 cup (65g) coconut oil, melted⁠ 1/4 tsp salt⁠ FILLING⁠ 16oz (400g) dairy-free cream cheese⁠ 13.5oz can (240g) Native Forest® Organic Simple Coconut Milk⁠ 1 cup (240g) semi-sweet chocolate chips, melted⁠ 8-10 (130-150g) pitted medjool dates⁠ 2 tbsp (13g) cocoa powder⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ GANACHE⁠ 6oz dairy-free dark chocolate⁠ 1/4 cup (60g) Native Forest® Organic Simple Coconut Milk⁠ Sprinkles⁠ ⁠ Instructions:⁠ Preheat the oven to 325°F. Line an 8” springform pan with parchment paper on the bottom, and grease the sides. Grind the cereal with the cocoa powder in a food processor to fine crumbs. Add the maple syrup, melted coconut oil, and salt. Process to a sandy texture. Press firmly into the bottom of the springform pan. Bake for 12 minutes. Cool while you prepare the filling.⁠ Blend all the following ingredients, until very smooth and creamy (at least 1 minute on high speed. Pour on top of the cold crust, and refrigerate for at least 8 hours.⁠ Prior to serving, make the ganache by melting the dark chocolate and coconut milk together (60 seconds in the microwave, stir, then add an extra 30 if need be). Spread on top of the filling, and top with cosmic brownie sprinkles (or any rainbow sprinkles). Refrigerate 15 minutes for the ganache to set, then slice and serve.⁠ ⁠ ⁠#vegancheesecake #healthydesserts #healthydessertrecipes #cosmicbrownie #cheesecake #nobake #nobakedessert #coconutmilk
Stop scrolling because these FUNFETTI BIRTHDAY CAKE CHEESECAKE BARS are about to be your new fav dessert 🥳🎂✨ They’re sweet, chewy, packed with sprinkles, easy to make, entirely no-bake, and oh.. they’re secretly healthy 😏 They taste like cake batter and cheesecake had a sprinkle-covered baby 👉 Trust us, you need to try them 😋⁠ ⁠ Recipe below 👇⁠ ⁠ Ingredients:⁠ Crust: ⁠ 1 ½ cups raw cashews⁠ 1 ½ cups medjool dates, tightly packed⁠ ½ cup Let’s Do Organic Coconut Flour⁠ 1 tsp vanilla extract⁠ ¼ tsp salt⁠ Cheesecake Filling:⁠ 2 cups raw cashews⁠ 1 cup Native Forest Organic Classic Coconut Milk⁠ ½ cup maple syrup⁠ ¼ cup melted coconut oil⁠ 1 tbsp vanilla extract⁠ 2 tsp lemon juice⁠ ½ tsp almond extract⁠ ¼ tsp salt⁠ ⅓ cup rainbow sprinkles⁠ ⁠ Instructions:⁠ Prepare crust: combine cashews, medjool dates, coconut flour, vanilla extract, and salt in a food processor.⁠ Blend until a sticky, crumbled dough forms. You should be able to pinch it together with your hands. If it isn’t sticky enough, add a few extra medjool dates and blend again.⁠ Prepare filling: combine cashews, coconut cream, maple syrup, coconut oil, vanilla extract, lemon juice, almond extract, and salt in a blender.⁠ Blend until smooth and creamy. Set aside to cool down if it warms up while blending.⁠ Assemble: Line a square baking dish with parchment paper. Transfer the crust to the pan. Using clean hands, firmly press the crust against the bottom of the pan in an even layer.⁠ Pour the cheesecake filling over the top. Add rainbow sprinkles and swirl around the filling. Decorate with extra sprinkles on top.⁠ Chill: Store funfetti cheesecake bars in the freezer for at least 4 hours (or until the filling sets).⁠ Remove from the freezer and let dethaw for 10 minutes before slicing.⁠ Enjoy!⁠ #healthydesserts #healthydessertrecipes #coconutmilk #nobake #cheesecake #cheesecakebars #nobakecheesecake #funfetti #healthybaking
If you love all things custard then you absolutely need to make our Boston Cream Pie Cupcakes 🧁🤤 These soft vanilla cupcakes are stuffed with dairy-free vanilla custard and topped with a smooth chocolate topping for the most insane cupcake combo 😍 Save this recipe and thank us later 😉 Recipe below 👇 by @pastrybysaloni Made with Native Forest Organic Simple Coconut Milk 🥥 Yield: 12 cupcakes Vanilla Cupcake: • 1cup + 1 tbsp Milk, at room temperature • 1/2 tbsp White Vinegar • 3/4 cup + 2 tablespoons Cane or castor Sugar • 1/3 cup vegetable oil • 3tsp Vanilla Extract • 2 tbsp Let’s Do Organic Cornstarch • 1 + 1/2tsp Baking Powder • 1/4 tsp of Baking Soda • 1 cup + 2/3 cupAll Purpose Flour • 1/4 tsp Salt Method: - -Preheat the oven to 350f (175C).Line a cupcake pan with cupcakes liners. -In a bowl combine milk & vinegar. Let it sit for 5 min until curdled. -Add sugar, oil & vanilla. Mix until sugar is dissolved. -Add all the dry ingredients. Mix gently until the batter is smooth. -Fill the cupcake liners with the batter 3/4 way. Bake for 13-15 min. •Vanilla Custard: • 1 1/4 cup Native Forest Organic Simple Coconut Milk, stirred at room temperature • 1/3 cup Cane Sugar • 3 tbsp Cornstarch mixed with 3 tablespoons of coconut milk • 3 tbspbutter • 3 tsp Vanilla Extract •Pinch of Salt •Pinch of turmeric powder (optional for color) Method: - In a pot, whisk together milk & sugar. -Cook over low-medium heat, stirring constantly. Once the mixture begins to warm up, add the cornstarch slurry, stir as it thickens. Once it starts boiling, reduce the heat and stir for about a minute. -Remove from heat, mix in butter, vanilla, salt & turmeric (if using). Stir until smooth. -Transfer to the refrigerator, chill for 2-3 hours.Blend in a food processor until it is smooth-creamy. Chocolate Glaze: • 3/4 cup Dark Chocolate, cut in small pieces • 1/2 cupWhipping Cream Method: -Place the chocolate & cream in a heatproof bowl. -Heat the mixture over a double boiler or in microwave until the mixture is smooth. -Allow to cool for 30 min, until it thickens. #custard #bostoncream #bostoncreampie #cupcakes #veganbaking #dairyfree #dairyfreebaking #vegancupcakes #custardcream
These Chocolate Chip Scones are buttery, fluffy, and soft with the crispiest edges and of course loaded with chocolate chips 🍫✨ The secret ingredient to their dreamy texture? Thick and creamy Native Forest Organic Simple Coconut Milk 🥥 It keeps these dairy-free scones tender while adding a touch of richness. ⁠ ⁠ Grab the recipe below by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredients⁠ 2 1/3 cups all-purpose flour (280 g)⁠ 1 tbsp baking powder⁠ 1/2 tsp salt⁠ 1/3 cup granulated sugar (67 g)⁠ ½ cup cold unsalted vegan butter (115 g, cut into cubes)*⁠ ¾ cup Native Forest Organic Simple Coconut Milk 2 tsp vanilla extract⁠ 3/4 cup chocolate chips + more to top⁠ sugar to sprinkle on top (we used raw turbinado sugar)⁠ ⁠ ✨Notes⁠ *Make sure that the butter is very cold. I even like to place mine in the freezer for about an hour before making this recipe.⁠ ⁠ ✨Directions⁠ To a bowl, add the flour, baking powder, salt, and sugar, and mix them well.⁠ ⁠ Next, add in the cold butter that you’ve cut into cubes and use your fingers to mix the butter with the flour mixture. You don’t have to break up all of the clumps! It’s good to have some clumps of butter that melt as the scones bake.⁠ ⁠ Add in the chocolate chips and coconut milk and combine them with the rest of the ingredients, just until you form a shaggy dough.⁠ ⁠ Flour a surface, and dump the scones mixture on top. Use your hands to shape the mixture into a circle that’s about 2 inches thick in height.⁠ ⁠ Cut the circle into 8 equal pieces and place each on a parchment-lined baking sheet. Brush coconut milk on each of the scones and sprinkle some sugar on top, if you wish.⁠ ⁠ Bake the scones for 18-20 minutes at 400F, until they have golden bottoms.⁠ ⁠ #chocolatechipscones #scones #dairyfree #healthydesserts #breakfastrecipes #healthydessertrecipes #coconutmilk #dairyfreedessert #bakingrecipes #veganbaking
Healthy cinnamon rolls for breakfast? Say less 🤭 These Healthier Air Fryer Cinnamon Roll Baked Oats are fluffy, gooey, drizzled with icing, and have the perfect cinnamon swirl 😋 ⁠ Grab the recipe below 👇⁠ by @feastingonfruit⁠ ⁠ OAT BATTER⁠ -1/2 cup (50g) rolled oats⁠ -1/2 (50g) ripe banana⁠ -1/3 cup (80g) Native Forest Organic Simple Coconut Milk⁠ -1 tbsp nut butter or avocado oil⁠ -1/4 tsp baking powder⁠ -1/4 tsp vanilla extract⁠ -1/2 tsp cinnamon⁠ -Pinch of salt⁠ *To add an egg: reduce milk to 3 tbsp and omit nut butter⁠ ⁠ CINNAMON SWIRL⁠ -1 tbsp almond butter⁠ -1 1/2 tbsp maple syrup⁠ -1/2 tsp cinnamon⁠ ⁠ GLAZE⁠ -1/4 cup (30g) powdered sugar⁠ -2 tsp Native Forest Organic Simple Coconut Milk⁠ ⁠ INSTRUCTIONS⁠ Blend all the ingredients until pretty smooth (some lumps are fine, don’t over blend!) Pour into a greased ramekin, filling ¾ of the way. Whisk together the swirl ingredients. Use a squeeze bottle or a plastic bag with one corner snipped off to create a swirl on top. Bake in a preheated air-fryer for 14-15 minutes at 300°F. While it bakes, whisk together the glaze. Cool 5 minutes, then glaze and eat.⁠ ⁠ #bakedoats #cinnamonroll #bakedoatmeal #oats #breakfastrecipes #airfryerrecipe #airfryer #healthyrecipes #healthydesserts #healthydessertrecipes
This is not your average banana bread 🤭 Meet Chunky Monkey Banana Bread 🍌🍫🥥 She’s moist, fluffy, and packed with chocolate chips, coconut flakes, and crunchy walnuts in every bite 😍 It comes together in one bowl and is completely dairy-free and gluten-free friendly 👏 Save this post and grab the recipe below 👇 Ingredients 1 and 1/2 cups mashed overripe banana (~3 large bananas) 3/4 cup brown sugar, packed 1/3 cup melted coconut oil 1/4 cup Native Forest Organic Classic Coconut Milk 2 teaspoons vanilla extract 2 cups all-purpose flour, gluten-free if needed 1 tsp cinnamon 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt ½ cup Let’s Do Organic Coconut Flakes ½ cup crushed walnuts ½ cup chocolate chips Toppings ¼ cup Let’s Do Organic Coconut Flakes ¼ cup crushed walnuts ¼ cup chocolate chips Instructions 1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, leaving some of the paper hanging over the edges. 2. In a large bowl, add mashed banana, brown sugar, melted coconut oil, coconut milk, and vanilla extract. Whisk together. 3. Add flour, cinnamon, baking soda, baking powder, and salt to the bowl. Fold the dry ingredients into the wet ingredients. Do not over-mix the batter; stop once the ingredients are combined. Then, add coconut flakes, crushed walnuts, and chocolate chips. Mix together. 4. Pour the batter into the loaf pan. Sprinkle toppings (extra coconut flakes, crushed walnuts, and chocolate chips) on top. 5. Bake the banana bread for 55-60 minutes. Remove from the oven and let cool for 10 minutes inside the pan. Remove from the pan, then let it continue cooling completely. After, carefully slice. Enjoy! Notes If you don’t like walnuts, you can swap them for crushed peanuts or crushed pecans.
🥞 Red Velvet Cinnamon Roll Pancakes 🥞⁠ ⁠ Our cinnamon roll pancakes got over 51 MILLION views, so we HAD to make a red velvet version 😍 These red fluffy, cinnamon-swirled pancakes are drizzled with cream cheese icing like red velvet cake 🤭The secret to extra soft, melt-in-your-mouth pancakes? Native Forest Organic Simple Coconut Milk 🥥 ⁠ Grab the recipe below by @veggieworldrecipes ⁠🤝 ⁠ ✨Pancakes⁠ 1 cup all-purpose flour (120g)⁠ 1 tbsp Dutch processed cocoa powder⁠ 2 tsp baking powder⁠ 1 tbsp sugar⁠ 1 tbsp coconut oil⁣⁠ 1 cup Native Forest Organic Simple Coconut Milk 1 tsp vanilla extract⁠ pinch of salt⁠ 1/2 tsp red dye (you can also use beetroot powder, but the color won’t be as bright)⁠ ⁠ ✨Cinnamon Filling⁠ 3 tbsp room-temperature vegan butter⁣⁠ 1/4 cup coconut sugar⁠ 1 tsp ground cinnamon⁣⁠ ⁣⁠ ✨Icing⁠ 1/3 cup vegan cream cheese⁠ 2 tbsp maple syrup⁠ 2 tbsp coconut milk⁠ ⁠ ✨Directions⁠ In a large bowl, combine all of the pancake ingredients. Whisk until well combined, but be careful not to overmix.⁠ ⁠ 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!⁠ ⁠ #pancakes #breakfast #dessert #baking #healthyrecipes #pancakerecipe #breakfastrecipes
Chick’n Salad Wraps 🌯 Make these easy chick’n salad wraps loaded with a meatless jackfruit filling, crunchy veggies, fresh greens, and mayo 😋 They’re easy to make, and perfect for meal prep 🤝 Made with Native Forest® Organic Young Jackfruit and Edward & Sons® Not-Chick’n™ Bouillon Cubes.⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients:⁠ ⁠ 1 can Native Forest® Organic Young Jackfruit , drained and rinsed⁠ 2 cubes Edward & Sons® Not-Chick’n™ Bouillon Cubes⁠ 1/3 cup Vegan mayonnaise⁠ Chopped green onion, carrots, celery, to taste⁠ Salt and pepper, to taste⁠ Instructions:⁠ ⁠ Put jackfruit in a saucepan and cover with fresh water. Boil until jackfruit starts to separate.⁠ Simmer for 5-7 minutes. Drain jackfruit and put back in the pan.⁠ Add 1 cup water and 2 bouillon cubes to the pan. Bring to boil then simmer for 5 minutes, stirring regularly.⁠ Drain and put jackfruit into a bowl. Add the mayonnaise, salt and pepper (if desired) and mash while stirring well to break up bigger chunks.⁠ ⁠ #jackfruitrecipes #jackfruitrecipes #veganwrap #veganlunch #veganmeals #veganmealidea #plantbasedrecipes #plantbasedrecipe #plantbasedlunch #saladwrap #chickenfree #healthywrap #jackfruit #lunchideas #veganrecipes
You need to try these Korean BBQ Pulled Jackfruit Bowls 😋 They’re loaded with tender, saucy Korean BBQ pulled jackfruit, jasmine rice, red cabbage, avocado, pickled onions, carrots, cilantro, and sesame seeds for the perfect healthy yet satisfying meal ✨ ⁠ Grab the recipe below made with Native Forest Organic Young Jackfruit by @jackfruitfulkitchen ⁠ Korean BBQ Jackfruit Ingredients⁠ ½ red onion diced⁠ 3 cloves garlic minced⁠ 2 14 oz cans Native Forest young jackfruit⁠ ⅓ cup coconut aminos⁠ 1 tbsp molasses⁠ 2 tbsp rice vinegar⁠ 2 tbsp maple syrup⁠ 3 tbsp gochujang paste⁠ ½ tsp black pepper⁠ ½ tsp ground ginger⁠ ½ cup vegan “chicken” broth or water⁠ ⁠ To Serve⁠ 1 cup jasmine rice cooked⁠ 1 cup shredded red cabbage⁠ 1 avocado sliced⁠ ¼ cup pickled onions⁠ 1 carrot julienne peeled⁠ ½ cup cilantro finely chopped⁠ 1 tbsp black sesame seeds⁠ ⁠ Instructions⁠ Start by draining your jackfruit and rinsing well. Wrap it in a clean dish towel and squeeze out all of the excess moisture. Use your hands to pull apart and shred the jackfruit, and roughly chop into small pieces.⁠ Next, heat a large cast iron skillet over medium heat and add in the onion, sautéing for 2-3 minutes until tender and fragrant, deglazing with a splash of water, broth or cooking oil if needed. Add in the garlic and sauté until fragrant, and then add the jackfruit. Increase heat to medium high and cook for about 5 minutes, stirring occasionally, and letting the edges get nice and charred.⁠ While jackfruit is cooking, combine the coconut aminos, molasses, rice vinegar, maple syrup, gochujang, black pepper and ginger. Stir to combine. Pour into the skillet and stir to combine. Add in the broth and reduce heat to medium low. Cover and simmer for about 10-15 minutes until jackfruit is juicy and saucy. Remove the lid and increase heat to medium, stirring frequently to let the jackfruit caramelize. Season to taste.⁠ To serve, add rice and fresh veggies to four serving bowls and top with jackfruit. Sprinkle with cilantro and sesame seeds and enjoy!⁠ #jackfruit #jackfruitrecipes #veganrecipes #plantbasedrecipes #bbqjackfruit #healthyrecipes #youngjackfruit #veganmeals #vegetarianfood
These Jackfruit Chick’n Nuggets are crispy + crunchy on the outside, and tender + juicy on the inside 😋 Bake, fry, or air-fry them then dunk in ketchup or your favorite dipping sauce for a soy-free, gluten-free plant-based chick’n nugget 👏 ⁠ Grab the recipe below 👇 Made with Native Forest Organic Young Jackfruit by @purelykaylie⁠ ⁠ 💚Ingredients💚⁠ ⁠ Jackfruit⁠ 2 cans Native Forest Organic Young Jackfruit, drained and rinsed*⁠ ⁠ Buttermilk⁠ 1 cup almond milk⁠ 1 tbsp lemon juice⁠ ⁠ Flour⁠ 1 cup gluten-free flour⁠ ¼ cup cornstarch⁠ ⁠ Breadcrumbs⁠ 1 ¼ cup gluten-free breadcrumbs⁠ 2 tbsp nutritional yeast⁠ 1 tsp garlic powder⁠ 1 tsp onion powder⁠ 1 tsp Italian seasoning⁠ 1 tsp salt⁠ ½ tsp black pepper⁠ ¼ tsp paprika⁠ ⁠ 💚Instructions💚⁠ Drain and rinse the jackfruit. Pat dry with a paper towel. Cut off the firm, pointy tips of each piece.⁠ In a bowl, combine almond milk and lemon juice. Whisk together.⁠ In a second bowl, combine flour and corn starch. Whisk together.⁠ In a third bowl, combine breadcrumbs, nutritional yeast, garlic, onion, Italian seasoning, salt, pepper, and paprika. Whisk together.⁠ Line a baking sheet with parchment paper.⁠ Create a line of the flour, buttermilk, and breadcrumbs. Dip one piece of jackfruit into the flour, then buttermilk, and then breadcrumbs. Repeat one more time, evenly coating the entire piece of jackfruit. Transfer to the baking sheet. Repeat until all jackfruit is coated.⁠ Preheat oven to 400 degrees F. Generously spray the breaded nuggets with oil. Bake for 25 mins, gently flipping halfway through, until golden brown.⁠ How to fry: Warm oil in a frying pan over medium-high heat. Once the oil is hot, add a few pieces of jackfruit to pan. Cook until golden brown, about 1-2 mins each side. If air frying, cook for 20 mins at 400 degrees F in the air frying rack. @weareveganuary⁠ ⁠ #veganrecipes #vegannuggets #veganmeals #veganmealideas #healthyrecipe #jackfruit #jackfruitrecipes #plantbased #plantbasedrecipes #plantbaseddiet #dairyfree#youngjackfruit #chickenfree
You have to try these Jumbo Chipotle Burritos! 🌯 They’re stuffed with cilantro lime rice, black beans, sweet corn, avocado, and fresh veggies, then drizzled with a creamy chipotle adobo sauce. 🥑 Packed with flavor, plant-based protein, and super easy to make using Native Forest Organic Young Jackfruit. ⁠ ⁠ Grab the recipe below 👇 by @jackfruitfulkitchen⁠ ⁠ Chipotle Jackfruit Burrito Filling:⁠ 14oz can Native Forest Organic Young Jackfruit⁠ 3 tbsp sauce from can of chipotle peppers in adobo sauce⁠ 1 tbsp tomato paste⁠ 1 tbsp coconut aminos⁠ 1 tbsp maple syrup⁠ ½ tsp garlic powder⁠ ½ tsp onion powder⁠ ½ tsp sea salt⁠ 1 tbsp nutritional yeast⁠ ⁠ Creamy Chipotle Sauce:⁠ 3-4 chipotle peppers from can of chipotle peppers in adobo sauce⁠ ½ cup plain unsweetened dairy-free yogurt⁠ ⁠ Cilantro Lime Rice:⁠ ½ cup jasmine rice⁠ 1 cup water⁠ ¼ tsp sea salt⁠ 1 lime zested⁠ 2 tbsp cilantro leaves chopped⁠ ⁠ Burrito Ingredients:⁠ 4 large burrito tortillas⁠ 15oz can black beans rinsed and drained⁠ ½ cup red cabbage shredded⁠ ½ cup sweet corn⁠ 1 avocado mashed⁠ ½ cup cherry tomatoes halved⁠ ½ cup salsa⁠ ¼ cup yellow onion finely chopped⁠ ⁠ Instructions ⁠ Preheat oven to 400 degrees.⁠ Start by draining jackfruit & rinsing. Wrap it in a clean dish towel & squeeze out all of the excess moisture. Use your hands to pull apart & shred the jackfruit and transfer to a bowl. Add the remaining jackfruit ingredients & use a fork to stir to combine and coat. Spread on a parchment lined baking sheet & bake for 20 mins until the edges are nice & charred.⁠ Meanwhile, prepare the rice by combining the rice, water & sea salt & cooking simmering, covered for 15 mins. Add in the lime zest & cilantro & stir to combine.⁠ Prepare the sauce by adding the peppers & yogurt to a blender & pureeing until smooth & creamy. For a spicier sauce, add more peppers, for a more mild sauce, add more yogurt.⁠ Assemble the burrito by layering all the ingredients in the middle of a large tortilla. Carefully roll up tightly, slice in half, & enjoy dipped in the sauce!⁠ ⁠#choosechickenfree #jackfruitrecipes #jackfruit #veganburrito #veganburritos #veganmeals #plantbased #veganmealprep ⁠
These Caramel Pecan Turtles went viral and we know why 🤭 They’re nutty, sweet, salty, and so easy to make 😋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 #healthydesserts #healthydessertrecipes
✨ CINNAMON ROLL CHEESECAKE ✨ Yes, it exists and it’s every dessert lover’s dream 🤭✨ Imagine creamy, swirly, cinnamon-spiced perfection in an ultra-rich, velvety, dairy-free cheesecake 😍 With a biscoff cookie crust, cheesecake filling, cinnamon sugar and whipped cream topping 😋 Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Milk by @pastrybysaloni Biscuit Base: 20-22 (180g)Biscoff Cookies (crushed) 75g (1/3 cup) Butter, melted Method: -Mix the crushed cookies & butter in a bowl. -Press the mixture into the bottom & sides of an 8-inch springform pan (approx. ½ inch thick). Chill pan in fridge for 30 minutes to set. Cinnamon Sugar: 150g (2/3 cup)Light Brown Sugar 30g (1/4 cup) All-Purpose Flour 60g (1/4 cup) Butter, melted 1 tablespoon Cinnamon, ground Method: -Combine everything in a bowl to form a crumbly topping. Cheesecake Layer: 450g(16 oz)Cream Cheese, room temp 125g (1/2cup)Cane Sugar 2tsp Vanilla extract 1/2 tsp Salt 160ml (2/3 cup) coconut cream from 1 can of Native Forest Organic Simple Coconut Milk at room temp) 20g (2 tablespoons + 1 tsp) Let’s Do Organic Cornstarch) 45ml (3 tablespoons )Lemon Juice Method: - -Preheat oven to 330F. Place a tray with water on the bottom rack to create steam for baking cheesecake prior to baking cheesecake. -In a bowl mix cream cheese with an electric whisk or paddle attachment until it is soft. -Add sugar, vanilla, salt, lemon juice. Mix it all using electric whisk. -Combine cream & corn starch in a small bowl + whisk until smooth. Pour it into the cream cheese mixture & mix. -Pour half of cheesecake mix into pan. Spread evenly. -Add a thick layer of brown sugar crumble. Pour remaining cheesecake batter and remaining crumble. -Bake for 40-45 mins. -When the edges of the cheesecake have slightly risen and appear set. Turn oven off and allow the cheesecake to cool in oven. -Remove from oven & let it cool at room temp for 1 hour and then in fridge. -Decorate with whipped cream, dusting of cinnamon powder + cinnamon rolls. #cinnamonrolls #cheesecake #cheesecakelovers #cinnamonbuns #vegandesserts #vegancheesecake #dairyfreebaking #dairyfreedessert #coconutmilk
🥭🍓Tropical Smoothie🥭🍓⁠ ⁠ You need to make this easy 4-ingredient Tropical Smoothie! 🌴🍍It’s made with mango, pineapple strawberries, and Native Forest Organic Simple Coconut Milk for refreshing tropical perfection 🥥⁠ ⁠ Grab the recipe below👇⁠ ⁠ ✨ Ingredients✨⁠ 1/2 cup frozen mango⁠ 1/2 cup frozen pineapple⁠ 1/3 cup strawberries (fresh or frozen)⁠ Native Forest Organic Simple Coconut Milk to blend⁠ Let’s Do Organic Coconut Flakes to top⁠ ⁠ ✨Instructions✨⁠ Line a glass with vegan yogurt and dust with strawberry powder. Blend above ingredients together, pour into a glass, and top with coconut flakes.⁠ ⁠ #smoothierecipes #smoothierecipe #healthyrecipes #smoothietime #coconutmilk #coconutflakes #smoothielover #healthyrecipe #breakfastrecipes #smoothies #smoothietime
✨Millionaire Shortbread Bars✨⁠ ⁠ If you love caramel then you need to try Millionaire Shortbread Bars 🤑 They have a buttery shortbread crust, a gooey caramel layer, and a thick fudgy chocolate ganache topped with flaky sea salt 😍 ⁠ ⁠ Grab the recipe below👇 Made with Let’s Do Organic Sweetened Condensed Coconut Milk⁠ by @pastrybysaloni ✨⁠ ⁠ Shortbread Base:⁠ ⁠1 cup + 1 tbsp (140g) all-purpose flour⁠ 1/.2 cup + 1 tbsp (75g) cane sugar⁠ 1 1/4 tsp (4g) cornstarch⁠ 1/2 tsp (3g) salt⁠ 1/2 cup or 1 stick (110g) vegan butter (cubed)⁠ ⁠ Caramel Layer:⁠⁠ 1/4 cup (50g) cane sugar⁠ 1/2 cup (110g) vegan butter⁠ 2 cans (400g) Let’s Do Organic Sweetened Condensed Coconut Milk⁠ 2 tbsp (30ml) vanilla extract⁠ 2 tbsp maple syrup⁠ or corn syrup⁠ 2 tsp salt⁠ ⁠ Chocolate Layer:⁠ 3/4 cup (125g) vegan dark chocolate chips⁠ 1/3 cup (80g) coconut cream or peanut butter⁠ ⁠ Instructions:⁠ Prepare an 8-inch square baking pan by greasing and lining it with overhanging baking paper.⁠ In a bowl, mix flour, cane sugar, corn starch, and salt. Add cubed vegan butter. Mix until the dough comes together.⁠ Press the dough into the pan, chill, then bake at 350°F for 12-15 minutes until edges are golden. Cool in the pan.⁠ In a pot, combine cane sugar, vegan butter, vegan condensed milk, and corn syrup. Simmer for 15-17 minutes until thickened. Add vanilla and salt. Pour over the baked shortbread and chill for 3-4 hours.⁠ For the chocolate layer, melt chocolate and vegan cream together. Pour over the caramel layer and spread evenly. Let it set for 1 hour.⁠ Portion with a knife dipped in hot water for clean cuts. Sprinkle sea salt and enjoy! 🍫⁠ ⁠ #vegandesserts #healthydessertrecipes #vegandessert #healthydesserts #veganbaking #healthybaking #veganrecipes #sweetenedcondensedcoconutmilk #bakingrecipes #millionairebars
Save this recipe for the easiest 4-ingredient almond joys 🥥 🍫 😋 They’re so easy to make, and made with better-for-you ingredients like Let’s Do Organic Unsweetened Shredded Coconut and Sweetened Condensed Coconut Milk ☺️ ⁠ Grab the recipe below 👇 by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredients⁠ 3 cups Let’s Do Organic Unsweetened Shredded Coconut (175g)⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)⁠ 1 cup dark chocolate chips⁠ about 10 almonds⁠ ⁠ ✨Directions⁠ Add the coconut flakes and sweetened condensed coconut milk to a bowl and mix them well.⁠ ⁠ Scoop up a small handful of the coconut mixture and shape it into a bar. Place an almond on top and press it down into the coconut mixture gently. You should get about 10 bars.⁠ ⁠ You can place the bars in the fridge to harden for 20-30 minutes if they are on the softer side.⁠ ⁠ Melt the chocolate and dip each bar into it. You can cover the whole bar in chocolate like a traditional Almond Joy, or you can dip the bottom of the bar into the chocolate and drizzle more chocolate on top, if you want a more decorative look.⁠ ⁠ Place the bars in the fridge until the chocolate hardens, then enjoy!⁠ ⁠ #healthydessert #healthydessertrecipes #healthydesserts #veganbaking #healthyrecipes #veganrecipes #dairyfree #dairyfreerecipes #almondjoy #shreddedcoconut
🍋 Lemon Brownies 🍋 You need to try these lemon brownies🤭 They’re zesty, sweet, and perfectly fudgy… like a brownie and a blondie combined 😍 Made completely dairy-free with Let’s Do Organic Heavy Coconut Cream 🥥 by @the_bananadiaries Save this post and grab the recipe below👇 Ingredients: 1/2 cup (113 g) vegan butter or coconut oil, melted 6 ounces vegan white chocolate chips 1/3 cup (80 mL) aquafaba or soy milk, room temp 1 1/4 cup (250 g) granulated sugar 2 tbsp ground flaxseed 1/4 cup (60 mL) Let’s Do Organic Heavy Coconut Cream 1/4 cup (60 mL) lemon juice Zest from 3 lemons 1 tsp vanilla extract 1/2 tsp lemon extract 2 cups (250 g) all-purpose flour or gluten free 1:1 baking flour 1 tbsp organic Let’s Do Organic Cornstarch 1/4 tsp sea salt Optional: additional 1/2 cup vegan white chocolate chips Lemon Cream Cheese Frosting: 1/2 cup (113 g) vegan cream cheese 1 cup (140 g) sifted powdered sugar 1 tsp lemon extract 1 tsp vanilla extract Instructions: Preheat oven to 350F, and line an 8×8 or 9×9 baking pan with parchment paper. Make flaxseed “egg” by whisking ground flaxseed, coconut cream, and lemon juice in a small bowl. Set aside. Heat vegan butter until hot in the microwave, then stir in the vegan white chocolate chips until they melt. Set aside. In a large bowl, rub the sugar and lemon zest together to release the lemon oils. Add in aquafaba, flaxseed mixture, vanilla extract, & lemon extract. Whisk or use a hand mixer until the granulated sugar has dissolved into liquid. Then add in white chocolate mixture, & whisk just until combined. Add in flour, cornstarch, & sea salt, & fold dry ingredients into brownie batter just until mixed. Then fold an 1/2 cup of vegan white chocolate chips in if desired. Pour batter into prepared baking pan & bake. For a 9×9 pan, 30-32 mins, for an 8×8 pan, 35-37 mins. Allow brownies to cool in the pan for 30 mins. When the brownies are fully cool, you can frost! #veganbrownies #lemonbrownies #veganbaking #vegandesserts #veganrecipes #healthydessertrecipes #healthydesserts #vegandessertrecipes #springbaking #dessertrecipes #healthybaking #lemonrecipes #lemondessert #brownies #lemonbars
🍋Lemon Loaf 🍋⁠ ⁠ This dairy-free lemon loaf is everything you want in a dessert 🍋 It’s soft, moist, bursting with zesty lemon flavor and loaded with poppy seeds for that perfect crunch 🤭 Made with Let’s Do Organic® Cornstarch by @pastrybysaloni ✨ ⁠ Grab the recipe below👇⁠ ⁠ Lemon Loaf Cake:⁠ •150g(3/4 cup) Castor sugar or Cane Sugar⁠ •Zest of 2-3 Lemons⁠ •240ml (1 cup) Milk⁠ •2 tablespoons Lemon Juice, freshly squeezed⁠ •60g (1/4cup)Plain Yogurt⁠ •2 tsp Vanilla Extract⁠ •80ml (1/3cup) Oil⁠ •280g (2 + 1/4 cups) All Purpose Flour⁠ •30g (1/4 cup) Let’s Do Organic Cornstarch ⁠ •2 teaspoons Baking Powder⁠ •3/4 teaspoon Baking Soda⁠ •1/2 tsp Salt⁠ •1 tablespoon Poppy seeds⁠ ⁠ Lemon Icing:⁠ •120g (1 cup) Powdered Sugar⁠ •2 tablespoons Lemon Juice⁠ ⁠ Method:⁠ -Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.⁠ -In a large bowl, rub together the castor sugar and lemon zest. The sugar should become aromatic and infused with the oils from the zest.⁠ -Combine milk, lemon juice, yogurt, vanilla, and oil. Whisk until everything is fully combined and smooth.⁠ -In a separate bowl, combine flour, corn starch, baking powder, baking soda, poppy seeds & salt.⁠ -Gradually add the dry ingredients to the wet ingredients, mixing gently after each addition. Be careful not to over mix to avoid a dense loaf.⁠ -Pour the batter into the prepared loaf pan and spread it out evenly.⁠ -Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs.⁠ -If the top starts to brown too quickly, you can loosely cover the loaf with aluminum foil for the last 10-15 minutes of baking.⁠ -Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.⁠ -For Lemon Glaze:In a small bowl, whisk together powdered sugar & lemon juice until smooth. Drizzle over the cake and allow to set. Serve or store the cake in an air tight container. #lemonloaf #vegandesserts #dairyfreebaking #dairyfree #veganrecipe #healthydesserts #lemonrecipes #lemondessert #eggfreebaking
🍋 Healthier Lemon Bars 🍋⁠ ⁠ You NEED to try these better-for-you lemon bars 🤭 They’re the perfect balance of thick, creamy, and refreshingly tangy. Made with Native Forest Organic Simple Coconut Milk + raw cashews for that insanely irresistible texture 😋⁠ ⁠ They’re dairy-free, gluten-free and super easy to make 👏⁠ ⁠ Grab the recipe below👇 by @veggieworldrecipes ✨⁠ ⁠ ✨Crust Ingredients⁠ 2 cups gluten-free all-purpose flour⁠ 1 cup vegan butter⁠ 1/2 cup maple syrup⁠ 2 tsp vanilla extract⁠ 1/2 tsp salt⁠ ⁠ ✨Lemon Bar Ingredients⁠ 1 cup Native Forest Organic Simple Coconut Milk*⁠ 1/2 cup soaked raw cashews*⁠ 1/2 cup lemon juice⁠ 2 tsp lemon zest⁠ 1/2 cup maple syrup⁠ 1/2 cup granulated sugar⁠ 1 tsp vanilla extract⁠ 1/3 cup cornstarch⁠ pinch of salt⁠ pinch of turmeric (optional)⁠ ⁠ *Coconut cream: refrigerate coconut milk overnight. scoop out just the solid coconut cream & measure out one cup.⁠ ⁠ *Cashews: soak cashews overnight in water. If you forget, you can also soak them in boiling hot water for 1-2 hours.⁠ ⁠ ✨Directions⁠ Crust: Combine crust ingredients in a large bowl & mix.⁠ ⁠ Line a square baking pan with parchment paper & grease with oil.⁠ ⁠ Transfer crust ingredients to baking pan & press down into an even layer.⁠ ⁠ Bake crust for 15-20 min at 350*F, until edges of crust are golden brown.⁠ ⁠ Use a fork to poke holes around the baked crust. Don’t poke all the way to the bottom.⁠ ⁠ To make the filling, combine coconut cream, cashews, lemon juice & zest, maple, sugar, vanilla, cornstarch, salt, and turmeric to a blender. Blend until smooth.⁠ ⁠ Transfer lemon filling to a saucepan over medium heat. Stir continuously & cook for 4-6 mins, until mixture starts to thicken.⁠ ⁠ Once it thickens, pour it on top of crust & level the top.⁠ ⁠ Refrigerate bars overnight, or for at least 4-6 hours, until the filling hardens.⁠ ⁠ Slice, dust powdered sugar on top, & enjoy!⁠ ⁠ #healthybaking #lemonbars #veganbaking #vegandessert #healthydessert #veganrecipes #healthyrecipes #healthydessertrecipes #healthydessertrecipes #vegandesserts #lemonbars #lemondessert #lemon
Look no further for the perfect spring dessert 👉 Carrot Cake Cheesecake 🥕✨ Picture a delicious baked cheesecake with layers of moist carrot cake, creamy baked vanilla cheesecake, and a thick dairy-free cream cheese frosting that’s topped with caramelized walnuts 😍⁠ ⁠ Made with Let’s Do Organic® Heavy Coconut Cream by @pastrybysaloni 💛⁠ Grab the recipe below 👇⁠ ⁠ Carrot Cake Layer:⁠ 1 cup + 1/8 cup non-dairy milk of choice⁠ 2 tsp white vinegar or ACV⁠ 1/3 cup organic granulated sugar⁠ 1/3 cup light brown sugar⁠ 1 tsp vanilla⁠ 1/4 cup oil (any flavorless oil like vegetable oil)⁠ 1 cup + ½ cup all purpose flour⁠ 1 + ½ tsp baking powder⁠ 1/4 tsp baking soda⁠ 1/2 tsp cinnamon⁠ 1/2 tsp chai spice powder (optional)⁠ pinch of salt⁠ 4-5 carrots (medium sized, peeled and grated)⁠ ⁠ Vanilla Cheesecake:⁠ 225g cream cheese (non-dairy plain cream cheese, room temperature)⁠ 1/3cup organic granulated sugar⁠ 1/2 tbsp cornstarch⁠ 1/2 tbsp all purpose flour⁠ 1/2 cup Let’s Do Organic Heavy Coconut Cream⁠ 1 tsp vanilla⁠ ⁠ Cream Cheese Frosting:⁠ 1/4 cup butter (nondairy butter sticks)⁠ 1/4 cup cream cheese (nondairy plain cream cheese)⁠ 1/2 cup powdered sugar⁠ 1 tbsp Let’s Do Organic Heavy Coconut Cream⁠ ⁠ Instructions:⁠ Preheat oven to 350°F. Grease and line an 8-inch springform pan.⁠ Mix milk, vinegar, sugars, and oil in a bowl until combined. Add dry ingredients, mix, and fold in grated carrots. Reserve ½ cup batter, pour the rest into the pan, and bake for 25–30 mins. Cool completely.⁠ For cheesecake: Beat cream cheese, sugar, cornstarch, flour, cream, and vanilla until smooth. Fold in chocolate chips. Pour over cooled carrot cake. Swirl in reserved carrot batter.⁠ Bake 25 mins (slight wobble in center). Cool in the oven with the door open for 15 mins, then at room temp for 2 hours, and chill in the fridge.⁠ For frosting: Beat butter, powdered sugar, cream cheese, and cream until fluffy. Spread on cheesecake, garnish with walnuts, and enjoy! 🥕🍰⁠ ⁠ #carrotcake #vegancheesecake #vegandesserts #vegandessertrecipes #vegandessert #dairyfreerecipes #dairyfreedessert #veganbaking #vegancake #cakerecipe #cakedecorating #coconutcream #springrecies #easterdessert