Proud purveyors of innovative vegetarian groceries since 1978.

Convenience Without Compromise®

Shop Our Products
Crisp and delicious, Brown Rice Snaps® are great straight out of the package or served with your favorite dips and spreads.

Pantry staples for you and your family.

Shop Crackers
Delicious, fun, baking ingredients for you and your family.

Your go-to for organic, vegan & gluten-free baking.

Shop Baking Staples

Wholesome Pantry Staples

Coconut
Coconut
Fruits
Fruits
Vegetables
Vegetables
Crackers
Crackers
Bouillon Cubes
Bouillon Cubes
Flours & Starches
Flours & Starches

Explore Edward & Sons

Our Values

Our Values

Dig Deeper
Recipes

Recipes

Start Cooking
About Us

About Us

Learn More

Our Family of Brands

Trending Recipes

Jackfruit Sloppy "Jacks"
Jackfruit Sloppy "Jacks"
Jackfruit Fajitas
Jackfruit Fajitas
Not-Chick’n Salad Wraps
Not-Chick’n Salad Wraps
Visit the blog

Standards That Matter

When you purchase organic Edward & Sons products, you become part of a network that rewards farmers who implement ecologically conscious and organic farming practices.
As a vegetarian company, Edward & Sons proudly offers vegan foods free from animal products. Our plant-based selections provide delicious and ethical choices for everyone.
We believe in giving consumers the choice to enjoy wholesome food made without GMOs. We prohibit the use of GMOs in any Edward & Sons products, and are proud participants in the Non-GMO Project.
For over 40 years, Edward & Sons has been offering gluten-free products to meet the needs of people who avoid gluten. Our gluten-free selections provide delicious and safe options for everyone to enjoy.

Edward & Sons Instagram

🥥 Samoa Cheesecake 🥥⁠ ⁠ STOP SCROLLING 🚨 Girl Scout Cookie season just got a major upgrade… meet our healthier Samoa Cheesecake! 🥥🍫 With 3 dreamy layers of cookie-inspired nostalgia: a crispy chocolate crust, creamy caramel cheesecake and a salty-sweet coconut caramel topping with dark chocolate drizzle. 😮‍💨😍 ⁠ Made dairy-free and gluten-free with Let’s Do Organic Heavy Coconut Cream + Unsweetened Shredded Coconut 🥥 ⁠ Grab the recipe below by @feastingonfruit⁠ 👇 ⁠ CRUST⁠ 3 cups (75g) crispy rice cereal⁠ 1/4 cup (25g) cocoa powder⁠ 1/4 cup (80g) maple syrup⁠ 1/3 cup (85g) nut/seed butter (or 1/4 cup coconut oil, melted)⁠ 1/2 tsp salt⁠ ⁠ FILLING⁠ 1 cup (240g) Let’s Do Organic Heavy Coconut Cream⁠ 1 1/2 cup (180g) raw cashews (soaked 3+ hours, then drained and rinsed)⁠ 8oz (200g) dairy-free cream cheese⁠ 1/2 cup (~150g) medjool date caramel (below)⁠ ⁠ CARAMEL COCONUT TOPPING⁠ 300g (~15) pitted medjool dates⁠ 1 1 1/4 cup (240-300g) Let’s Do Organic Heavy Coconut Cream⁠ 1 teaspoon vanilla extract⁠ 1/4 tsp salt⁠ 1 1/2 cups (105g) Let’s Do Organic Unsweetened Shredded Coconut⁠ ⁠ 4oz melted dark chocolate, for topping⁠ ⁠ Preheat oven to 375°F and line an 8-inch springform pan with parchment paper, greasing the sides.⁠ In a food processor, pulse cereal, cocoa, and salt. Add maple syrup and nut butter, blending until crumbly. Press into the bottom of the pan and bake for 15 minutes. Let cool.⁠ Blend dates, coconut cream, vanilla, and salt until smooth. Set aside ½ cup, then blend the rest with the filling ingredients until creamy. Pour over the crust and freeze for 1 hour.⁠ Stir shredded coconut into the remaining caramel. Spread it evenly over the filling, then freeze overnight.⁠ Release the springform pan, drizzle with melted chocolate, and let the cheesecake thaw for 30 minutes before slicing and serving. #samoacookies #dairyfreerecipes #girlscoutcookies #healthydessertrecipes #healthydesserts #vegancheesecake #coconutcream #shreddedcoconut #healthydessert
🤎 Cinnamon Roll French Toast Rolls 🤎⁠ ⁠ If you love cinnamon rolls AND french toast, these Cinnamon Roll French Toast Roll Ups are for YOU! 🤭 Imagine french toast rolled up with cinnamon butter filling, coated in cinnamon sugar and drizzled with tons of icing 😋 It tastes like a warm cinnamon roll without all the work, and is entirely dairy-free, vegan and gluten-free friendly 🫡⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Light Coconut Milk by @chloescreativeeats ✨⁠ ⁠ RECIPE:⁠ ⁠ Yield: 12 roll ups⁠ ⁠ Cinnamon Filling:⁠ 6 tbsp vegan butter, softened (NOT melted)⁠ 3 tbsp brown sugar⁠ 2 tbsp cinnamon⁠ ⁠ Icing:⁠ 1/4 cup powdered sugar⁠ 1 1/2 tsp Native Forest Organic Unsweetened Light Coconut Milk⁠ ⁠ Batter:⁠ 1/4 cup cornstarch⁠ 1/2 cup Native Forest Organic Unsweetened Light Coconut Milk⁠ 1 tbsp pure maple syrup⁠ 1 tsp vanilla extract⁠ ⁠ Others:⁠ 12 slices white sandwich bread (use gf if needed) ⁠ 3-4 tbsp vegan butter⁠ 2 tbsp cinnamon sugar⁠ ⁠ Combine all ingredients for the cinnamon filling and mix thoroughly. Set aside. Repeat this step for the icing. If icing is too thick, add a bit more coconut milk.⁠ ⁠ Prepare the batter by adding corn starch to a mixing bowl and whisking in coconut milk a little at a time, until smooth with no clumps. Whisk in maple syrup and vanilla.⁠ ⁠ Remove crusts from bread. Roll flat with a rolling pin. Spread a thin layer of cinnamon filling onto each slice. Roll up tightly.⁠ ⁠ Heat a large pan on medium heat with about a tablespoon of vegan butter. Dip roll ups into the batter one at a time for 10-15 seconds, coating all sides. When butter is melted and bubbling, place the dipped roll ups in the pan. You may need to work in batches, depending on the size of your pan. Cook for 2-3 minutes on each side until golden brown all around. Add more butter to the pan as needed. Repeat with remaining roll ups. Let cool slightly.⁠ ⁠ Roll each roll up in cinnamon sugar. Drizzle or dip in icing. Enjoy!
✨Cinnamon Roll Fudge ✨⁠ ⁠ This Cinnamon Roll Fudge is about to be your new obsession 🤭 Think creamy, melt-in-your-mouth fudge that tastes like a cinnamon roll 😋 Made dairy-free with Let’s Do Organic Sweetened Condensed Coconut Milk and vegan white chocolate chips, this no-bake treat has cinnamon sugar swirls in every bite 😍⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients:⁠ 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (14oz total)⁠ 3 and 3/4 cups vegan white chocolate chips⁠ 1 tsp ground cinnamon⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ ⁠ Cinnamon Sugar⁠ 1/2 cup coconut sugar⁠ 1 tbsp ground cinnamon⁠ ⁠ Instructions⁠ 1. Line an 8x8-inch square baking dish with parchment paper, leaving some paper hanging⁠ over the edges. This will prevent the fudge from sticking to the pan.⁠ 2. Cinnamon Swirl: In a small bowl, combine the coconut sugar and ground cinnamon. Set⁠ aside.⁠ 3. Cinnamon Fudge: In a large bowl, add the white chocolate chips. Shake the cans of⁠ sweetened condensed coconut milk. Pour coconut milk over the white chocolate chips. Microwave it for 90 seconds. Immediately add cinnamon, vanilla extract, and salt. Whisk together to evenly combine the ingredients.⁠ 4. Pour the fudge into the baking dish. Spread evenly across the bottom of the dish. Sprinkle the cinnamon sugar over the fudge. Using a spoon, lift and fold spoonfuls of fudge to swirl the cinnamon sugar mixture around.⁠ 5. Chill fudge in the refrigerator for 1 hour or until firm. Lift parchment paper out of the pan to easily remove the fudge. Slice into 16 bars. Enjoy!⁠ #Healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #veganfudge #sweetenedcondensedcoconutmilk
Need a last minute Valentine’s Day treat? 🫶 Make these 3 ingredient truffles 🍫 They’re rich, creamy, full of chocolate and look fancy but we promise they’re easy to make 🤭⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Classic Coconut Milk by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredient⁠ 300 grams dark chocolate*⁠ 1/2 cup coconut cream from a can of Native Forest Organic Classic Coconut Milk⁠ cacao powder (optional)⁠ ⁠ *Use a high-quality chocolate that you love the taste of!⁠ ⁠ *Refrigerate a can of coconut milk overnight. In the morning, scoop out only the solid part that has formed at the top and measure 1/2 cup of this. This is your coconut cream.⁠ ⁠ ✨Directions⁠ Melt the chocolate in the microwave until the chocolate has fully melted.⁠ ⁠ Add the coconut cream to the melted chocolate and mix together until the mixture forms a consistency that is solid enough to scoop up.⁠ ⁠ Use a cookie scoop to scoop out each truffle and place on top of a parchment-lined tray.⁠ ⁠ If the mixture isn’t solid enough for you to roll in your hands, refrigerate for a few minutes, or up to a half hour. Then use your hands to roll each dollop into a ball.⁠ ⁠ Coat each truffle in some cacao powder, if you wish. Then enjoy! You should get about 14 small/medium-sized truffles with this recipe.⁠ ⁠ #dessert #healthydesserts #healthydessert #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #veganchocolate #easydesserts #bakingrecipes #valentinesdayrecipes
🍓 Healthier Strawberry Cheesecake Brownies 🍓⁠ ⁠ These no-bake brownies are the ultimate Valentine’s dessert ☺️They have a raw chocolate brownie crust topped with an ultra creamy and light strawberry cheesecake filling that’s studded with sweet sliced strawberries 🍰🍫 They’re entirely dairy-free, gluten-free, and refined-sugar free 🫢⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Made with Native Forest® Organic Unsweetened Classic Coconut Milk by @purelykaylie ✨⁠ ⁠ ✨ Ingredients ✨⁠ ⁠ Brownie Base:⁠ 2 cups medjool dates, tightly packed⁠ 1 and 1/2 cups almond flour⁠ 1 cup raw walnuts⁠ 1/2 cup cocoa powder⁠ 1 tsp vanilla extract⁠ 1/2 tsp salt⁠ ⁠ Strawberry Cheesecake Layer:⁠ 2 cups raw cashews, soaked⁠ 1 can Native Forest® Organic Unsweetened Classic Coconut Milk⁠ 1 cup strawberries, diced⁠ 1/2 cup maple syrup⁠ 1/2 cup melted coconut oil⁠ 2 tbsp lemon juice⁠ 2 tsp vanilla extract⁠ ⁠ Strawberry Topping:⁠ 1 cup strawberries, diced⁠ ⁠ ✨ Instructions ✨ ⁠ Line an 8×8-inch baking dish with parchment paper, leaving some over the edges.⁠ Soak raw cashews in hot water for 30 minutes, then drain.⁠ In a food processor, blend medjool dates, almond flour, walnuts, cocoa powder, vanilla extract, and salt until sticky. Add maple syrup if needed.⁠ Transfer the brownie dough to the baking dish, pressing it down.⁠ In a blender, mix soaked cashews, coconut milk, strawberries, maple syrup, melted coconut oil, lemon juice, and vanilla extract until smooth.⁠ Pour the strawberry cheesecake mixture over the brownie dough and top with diced strawberries.⁠ Freeze the brownies for 4 hours or overnight.⁠ Remove from the freezer and let thaw for 30 minutes before slicing. Enjoy!⁠ ⁠ #vegandesserts #healthydessertrecipes #vegandessertrecipes #vegancheesecake #healthycheesecake #healthydesserts #veganbaking #nobake #nobakedessert #coconutmilk⁠ #nobakecheesecake⁠ ⁠#valentinesdayrecipes #valentinesdessert
This rich and fudgy Chocolate Raspberry Fudge Cake is the cake of your literal dreams 🤭 It’s bursting with flavor, texture, and chocolate-fudgy bliss with a fresh raspberry syrup and a silky dairy-free chocolate ganache 😍⁠ ⁠ Grab the recipe below👇 Made with Let’s Do Organic Heavy Coconut Cream by @the_bananadiaries ⁠ ⁠ Ingredients⁠ ⁠ Vegan Chocolate Fudge Cake:⁠ 1 1/4 cup (300 mL) dairy free milk, room temperature⁠ 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour, sifted⁠ 1 cup (95 g) Dutch-process cocoa powder, sifted⁠ 2 tsp baking powder⁠ 1 1/2 tsp baking soda⁠ 1/2 tsp sea salt⁠ 1 3/4 cups (350 g) granulated sugar⁠ 1/3 cup (110 g) brown sugar⁠ 1/2 cup (113 g) neutral oil⁠ 1 cup (220 g) dairy free yogurt, room temperature⁠ 1 tsp vanilla extract⁠ 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup (240 mL) brewed coffee, decaf if desired)⁠ ⁠ Raspberry Syrup:⁠ 1 pint (500g) fresh raspberries, washed⁠ 1 tbsp maple syrup⁠ Chocolate Fudge Frosting:⁠ ⁠ Vegan chocolate ganache:⁠ 2 cups Let’s Do Organic Heavy Coconut Cream 2 cups (170 g) vegan chocolate chips ⁠ 1 pint (500 g) fresh raspberries, washed⁠ ⁠ Instructions:⁠ ⁠ 1️⃣ Preheat oven to 350°F and line two 8″ cake pans with parchment.⁠ 2️⃣ Whisk dry ingredients in one bowl. In another, mix oil, sugars, yogurt, and vanilla. Alternate adding dry mix and milk, whisking gently. Stir in hot coffee last.⁠ 3️⃣ Divide batter into pans and bake for 35-38 mins, until a toothpick comes out clean. Cool completely.⁠ 4️⃣ While cakes cool, in a microwave safe bowl, heat heavy coconut cream for 45 seconds until melted and hot. Remove and add in the chocolate chips. Stir until chocolate chips have completely melted and let it set at room temp.⁠ 5️⃣ Blend raspberries, strain seeds, heat with maple syrup, and simmer until slightly thickened.⁠ 6️⃣ Level cake layers, then brush tops with raspberry syrup.⁠ 7️⃣ Layer cake with ganache between, crumb coat, chill, then finish frosting. Top with fresh raspberries. #desserts #cakes #dairyfree #dairyfreedessert #vegandessert #valentinesdessert #chocolatecake #chocolateraspberry #valentinesfood #dessertrecipe
💘 Red Velvet Cupcakes 💘⁠ ⁠ Save this recipe for the softest, fluffiest Red Velvet Cupcakes 🧁💘 They have a creamy vanilla buttercream frosting swirled over top a gorgeous red velvet cupcake base that’s made dairy-free, vegan, and gluten-free friendly.⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Milk by Kaylie of @purelykaylie ✨ ⁠ ⁠ Ingredients:⁠ Red Velvet Cupcakes:⁠ 1 cup Native Forest Organic Simple Coconut Milk⁠ 2 tsp distilled white vinegar, lemon juice, or apple cider vinegar⁠ ⅓ cup melted coconut oil⁠ 1 + ½ tbsp liquid red food coloring⁠ 2 tsp vanilla extract⁠ 1 and ½ cups all-purpose flour (or gluten-free flour)⁠ 1 cup sugar⁠ 2 tbsp natural cocoa powder (not dutch-processed)⁠ 1 tsp baking powder⁠ ½ tsp baking soda⁠ ½ tsp salt⁠ ⁠ Vanilla Frosting:⁠ 1 cup vegan butter sticks (2 sticks), cubed⁠ 2 tbsp Native Forest Organic Simple Coconut Milk⁠ 1 tsp vanilla extract⁠ ⅛ tsp salt⁠ 3 to 4 cups powdered sugar, sifted⁠ ⁠ Instructions:⁠ Preheat oven to 350 F. Line a muffin tin with liners.⁠ In a bowl, add flour, sugar, cocoa powder, baking powder, baking soda & salt. Mix until clumps are removed.⁠ In a separate bowl, add coconut milk & distilled white vinegar to a bowl. Let sit for 5 mins to curdle. After, add melted coconut oil, red food coloring & vanilla extract. Mix together.⁠ Pour dry ingredients into wet ingredients. Mix until evenly incorporated; do not over-mix.⁠ Fill cupcake liners ⅔ full with batter. Bake for 25-30 mins. Remove from oven & let cupcakes cool inside the tin for at least 10 mins. Then remove & let cool.⁠ ⁠ Frosting:⁠ Add cubed vegan butter, coconut milk, vanilla extract & salt to a large bowl. Using a mixer, beat until creamy. Add 2 cups of sifted powdered sugar to bowl. Beat until combined. Add powdered sugar & beat again. If needed, add coconut milk to thin frosting. Pipe buttercream frosting. If desired, decorate with sprinkles or cake crumbs. Enjoy!⁠ ⁠ #redvelvet #healthydessertrecipes #healthydesserts #vegancupcakes #vegandessert #veganbaking #vegancake #cupcakerecipes #valentinesdayrecipes #valentinesrecipes #vegancupcake #healthybakes
🍓No-Bake Strawberry Shortcake Cheesecakes 🍓⁠ ⁠ Save this recipe the perfect healthy and sweet treat 😍 Imagine a creamy cheesecake filling made with cream cheese and Let’s Do Organic® Heavy Coconut Cream, layered over an almond-oat crust, finished with cookie crumbs + fresh strawberries 🍓✨ Oh, and did we mention it’s completely dairy-free and gluten-free? 🤭⁠ ⁠ Grab the recipe below 👇 by @upbeetandkaleingit⁠ ⁠ Ingredients:⁠ crust:⁠ 1 cup almond flour⁠ 1 cup oat flour⁠ 1/4 cup maple syrup⁠ 1/4 cup Let’s Do Organic® Heavy Coconut Cream⁠ 1/2 tsp vanilla extract⁠ ⁠ filling:⁠ 8 ounces vegan cream cheese⁠ 1/3 cup Let’s Do Organic® Heavy Coconut Cream⁠ 1/2 cup sugar substitute (e.g., lakanto or another preferred sweetener)⁠ 1/2 tbsp vanilla extract⁠ 1/4 tsp almond extract⁠ ⁠ topping:⁠ 1/2 cup freeze-dried strawberries⁠ strawberry-flavored cereal or cookies of your choice⁠ ⁠ Instructions:⁠ -in a mixing bowl, combine almond flour, oat flour, maple syrup, 1/4 cup coconut cream, and 1/2 tsp vanilla extract.⁠ -mix until a dough forms.⁠ -line a muffin tin or small dessert cups with parchment paper.⁠ -press the dough into bottom of each cup to form a crust about 1/4 to 1/3 inch thick⁠ -in a large bowl, combine vegan cream cheese, 1/3 cup coconut cream, sugar substitute, 1/2 tbsp vanilla extract, and 1/4 tsp almond extract.⁠ -use a mixer to beat mixture until it is thick and creamy.⁠ -spoon a generous amount of filling over crust in each cup.⁠ -in a food processor, blitz freeze-dried strawberries and your choice of strawberry-flavored cereal or cookies until they form a crumb-like consistency.⁠ -sprinkle crumb mixture over the cheesecake filling in each cup.⁠ -place cups in freezer and freeze for at least 4 hours, or until fully set.⁠ -before serving, top each cheesecake cup with strawberries.⁠ -store leftovers in freezer, allow the cups to thaw slightly before eating.⁠ ⁠ #healthydessert #healthydessertrecipes #healthydesserts #vegandesserts #nobake #nobakedesserts #nobakerecipe #strawberryshortcake #strawberryrecipes ⁠#valentinesdaydessert #valentinesdayrecipes
🍓 Chocolate Strawberry Rice Krispie Treats 🍓⁠ ⁠ These Chocolate Strawberry Rice Krispie Treats are the perfect Valentine’s Day treat—crispy, chewy, and packed with chocolate-covered strawberry flavor 😋 They easily come together with vegan marshmallows, Let’s Do Organic Sweetened Condensed Coconut Milk and freeze-dried strawberries 💕⁠ ⁠ Grab the recipe below👇⁠ ⁠ Ingredients:⁠ 1⁄2 cup vegan butter⁠ 12oz vegan marshmallows⁠ 1⁄4 cup Let’s Do Organic Sweetened Condensed Coconut Milk⁠ 1 tsp vanilla extract⁠ 1⁄8 tsp salt⁠ 6 cups rice krispies cereal (or brown rice crisps)⁠ 1 and 1⁄4 cup freeze-dried strawberries, divided⁠ 1⁄2 cup chocolate chips, melted⁠ ⁠ Instructions:⁠ 1. Line a 9×9-inch square baking dish with parchment paper, leaving some of the paper⁠ hanging over the edges. Lightly spray with oil.⁠ 2. In a large pot, melt the butter over medium-low heat. Add marshmallows, then stir⁠ together just until the marshmallows are melted through. It is important to slowly melt them; do not overcook the marshmallows or the rice krispies treats will become hard. Stir in the sweetened condensed coconut milk, vanilla extract, and salt. Immediately remove from the heat.⁠ 3. Add rice krispies cereal to the pot. Gently fold together, evenly coating all of the cereal. Add 1 cup freeze-dried strawberries and stir together until combined.⁠ 4. Transfer the mixture to the baking dish. Using a silicone spatula, press it across the dish in an even layer.⁠ 5. In a small bowl, add chocolate chips. Microwave in 30-second intervals, stirring in between, until melted through. Drizzle on top of the rice krispie treats. Sprinkle remaining 1⁄4 cup freeze-dried strawberries on top.⁠ 6. Set aside to cool for one hour. If you’d like to speed up the process, you can chill them in the refrigerator. After, slice into 16 squares. Enjoy!⁠ #Healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #valentinesdayrecipes #valentinesdayfood #ricekrispytreats #ricekrispietreats
These No-Bake Raspberry Chocolate Mousse Cups are the perfect healthy treat for Valentine’s Day! 🤭 They have a decadent fudgy brownie base, velvety smooth creamy chocolate mousse layer, and rich and tart raspberry jam 😋They’re made dairy-free, vegan, and gluten-free with Let’s Do Organic® Organic Heavy Coconut Cream 🥥⁠ ⁠ Grab the recipe below 👇 by @upbeetandkaleingit⁠ ⁠ base layer:⁠ 1 cup almond flour⁠ 1/3 cup flax meal⁠ 1/3 cup runny almond butter⁠ 1 cup medjool dates, pitted⁠ 1/3 cup cocoa powder⁠ 1/3 cup dairy-free milk⁠ 1 tsp vanilla extract⁠ ⁠ raspberry mousse:⁠ 1 can (13.5 oz) Let’s Do Organic Heavy Coconut Cream⁠ 1/4 cup cocoa powder⁠ 5 large medjool dates, pitted⁠ ⁠ raspberry jam:⁠ 10 ounces frozen raspberries⁠ 1 cup water⁠ 1 tbsp chia seeds⁠ 1/2 teaspoon cinnamon⁠ ⁠ in a food processor, process the base until the mixture forms a dough-like consistency.⁠ ⁠ line parchment paper cups with the dough mixture, pressing it into the bottom and up the sides to create a well in the center. place the cups in the freezer while you prepare the raspberry mousse.⁠ ⁠ for the raspberry mousse, blend together the mousse ingredients until smooth.⁠ ⁠ remove the parchment paper cups from the freezer and fill the center wells with the raspberry mousse mixture. return the cups to the freezer and let them set for about 2 hours.⁠ ⁠ while the mousse cups are setting, prepare the raspberry jam topping. in a saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. remove from heat and let it cool.⁠ ⁠ once the raspberry jam has cooled, spoon it onto the set raspberry mousse cups.⁠ ⁠ optionally, drizzle melted unsweetened chocolate over the tops of the cups for an extra decadent touch.⁠ ⁠ return the cups to the freezer for a few mins to set the raspberry jam topping.⁠ ⁠ serve the cups chilled and enjoy!⁠ ⁠ #healthydessertrecipes #healthydessert #healthydesserts #vegandesserts #nobakerecipe #nobakedessert #healthytreats #coconutcream #veganbaking #valentinesdesserts #valentinesdayrecipes #nobakedessert #nobake
✨Healthier Spinach Artichoke Dip✨⁠ ⁠ ⁠ This Spinach Artichoke Dip is an absolute game-changer! 🤗 It’s made with just a few simple ingredients, and you’d never guess it’s completely dairy-free. Perfect for sharing (or not)! 😉🙌💚⁠ ⁠ Grab the recipe below👇 Made with Native Forest Quartered Artichoke Hearts 💚 ⁠by Gaby of @veggieworldrecipes ✨ ⁠ ⁠ ✨Ingredients⁠ drizzle of olive oil⁠ 2 cloves of garlic⁠ 1/2 medium onion⁠ 4 handfuls of fresh spinach (100 g)⁠ 1 can Native Forest Quartered Artichoke Hearts⁠ 1 cup vegan cream cheese (8 oz)⁠ 1 tbsp lemon juice⁠ 1/4 cup nutritional yeast⁠ 1 tsp salt⁠ optional: fresh bread and vegan parmesan⁠ ⁠ ✨Directions⁠ Start by chopping the garlic, onion, and artichoke into smaller pieces.⁠ ⁠ In a pan over medium heat, drizzle olive oil and saute the garlic and onion until fragrant.⁠ ⁠ Add the spinach and artichoke and cook them for several minutes, until the spinach has wilted. Add the vegan cream cheese, lemon juice, nutritional yeast, and salt and stir until fully combined.⁠ ⁠ Transfer the dip from the pan to an oven-safe bowl. Grate vegan parmesan on top, if you wish.⁠ ⁠ Bake the dip for 20-25 minutes at 400*F/ 200*C.⁠ ⁠ While the dip is baking, slice the fresh bread, drizzle some olive oil and grate some parmesan on top. Bake the bread in the oven for 10-15 minutes, until golden and crispy.⁠ ⁠ When the dip has finished baking, dip the bread into it and enjoy!⁠ ⁠ #veganrecipes #healthyrecipes #spinachartichokedip #healthyappetizers #spinachdip #healthyrecipe #healthysnacks #easysnacks #gamedayrecipes #superbowleats #superbowlfood #gamedayfood #gamedayeats #superbowlsnacks #dairyfreerecipes
🩷 Healthier Hostess Snoballs 🩷⁠ A better-for-you take on the classic! These dairy-free, gluten-free hostess snoball cupcakes feature a moist dark chocolate cake, dairy-free fluffy buttercream, and dye-free pink coconut “snow.” ❄️🥥💕 Grab the recipe 👇 Made with Let’s Do Organic Shredded Coconut by @feastingonfruit 🫶 Cupcakes • ¼ cup + 2 tbsp applesauce • ¾ cup almond butter • ½ cup maple syrup • 3 flax eggs (3 tbsp flax meal + 9 tbsp warm water) • 1 tsp vanilla • 3 oz dark chocolate, melted • ¼ cup coconut flour • ½ cup cocoa powder • 1 tsp baking powder • ¼ tsp salt Frosting • 1 cup dairy-free butter • 1 tsp vanilla • 1–2 tbsp almond milk • 4 cups powdered sugar Pink Coconut Snow • 1 cup Let’s Do Organic Unsweetened Shredded Coconut • 2–3 tbsp pitaya, beet, or freeze-dried strawberry powder How to Make: 1️⃣ Preheat oven to 350°F. Line a cupcake pan with 9 liners. 2️⃣ Mix flax eggs; set aside for 5–10 min. 3️⃣ Whisk coconut flour, cocoa, baking powder & salt. 4️⃣ In another bowl, mix applesauce, almond butter, maple syrup, vanilla & flax eggs. 5️⃣ Add dry ingredients & stir to form thick batter. 6️⃣ Fill liners ¾ full & bake 20–24 min. Cool completely. 7️⃣ Beat butter until fluffy. Add vanilla & 2 cups sugar; mix. Add rest of sugar + almond milk & beat until smooth. 8️⃣ Pipe frosting onto cupcakes. 9️⃣ Mix coconut & pitaya powder. Dunk frosted cupcakes in pink coconut. Enjoy! 💕#healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #shreddedcoconut #veganbaking #healthybaking #healthycupcakes #valentinesdayrecipes
✨Chocolate Marble Loaf Cake ✨ You need to make this chocolate and vanilla marble loaf cake 😍 It’s tender, buttery, and perfectly soft with a beautiful swirl inside and a super thick creamy chocolate frosting 🧁 Made entirely dairy-free, gluten-free friendly, and vegan with Let’s Do Organic Heavy Coconut Cream by @the_bananadiaries Grab the recipe below 👇 Ingredients 3 cups (375) 9 all purpose flour or gluten free 1:1 baking flour 2 tbsp Let’s Do Organic Organic Cornstarch 1/2 cup (50 g) high quality cocoa powder 3 tsp baking powder 1/4 tsp sea salt 2/3 cup (150 g) unsalted vegan butter, melted and cooled to room temperature 11/2 cups (300 g) organic granulated sugar 11/2 tosp dairy free yogurt, room temperature 11/2 tosp vanilla extract 1 cup (240 mL) dairy-free milk(such as oat milk or soy milk), room temperature 1/2 cup (120 mL) Let’s Do Organic Heavy Coconut Cream, divided Optional topping: vegan chocolate frosting 1️⃣ Prep: Preheat oven to 350°F & line an 8” loaf pan. 2️⃣ Batter: Whisk melted vegan butter, dairy-free yogurt, sugar & vanilla. Mix in dry ingredients, then add dairy-free milk & coconut cream. 3️⃣ Chocolate Swirl: Divide batter, mix cocoa powder into one half. 4️⃣ Assemble: Alternate spoonfuls of each batter, then swirl with a knife. 5️⃣ Bake: 65-70 min (cover if browning too fast). 6️⃣ Cool & Frost: Let it cool, then top with vegan chocolate frosting. 7️⃣ Slice & Enjoy! #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #coconutcream
Hear us out, you need to try these viral chocolate covered apples 🤭 They’re crunchy, sweet and made with only a few easy ingredients for a perfect healthy treat 😍 ⁠ ⁠ 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 #healthydessertrecipes #healthydesserts #healthysnacks #candyapple #easysnacks #easyrecipes #healthysnack #easydessert #healthytreats ⁠
🧇 Healthy Protein Waffles 🧇⁠ ⁠ These high protein waffles are about to become your new go-to breakfast recipe 🤭 They’re fluffy, crispy, and made entirely gluten-free, dairy-free and vegan✨ ⁠ ⁠ Grab the recipe below👇 Made with Native Forest Organic Simple Coconut Milk 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
Looking for a healthy treat that tastes like a fudgy brownie?🤭 Try making these No-Bake Coconut Brownies 🥥 ⁠These triple layered bars have a fudgy brownie base, creamy coconut layer and rich chocolate ganache 🍫 They’re dairy-free, gluten-free, and vegan too 🤫 ⁠ ⁠ Grab the easy recipe below 👇 Made with Let’s Do Organic Shredded Coconut by @purelykaylie ✨ ⁠ ⁠ ✨Ingredients✨⁠ ⁠ Brownie Layer:⁠ 2 cups medjool dates, packed*⁠ 1 cup raw almonds⁠ 1 cup raw walnuts⁠ ½ cup cocoa powder or cacao powder⁠ 1 tsp vanilla extract⁠ ¼ tsp salt⁠ ⁠ Coconut Layer:⁠ 2 cups Let’s Do Organic Unsweetened Shredded Coconut⁠ ¼ cup Native Forest Organic Coconut Cream⁠ ¼ cup maple syrup, honey, or agave⁠ 2 tbsp coconut oil⁠ ¼ tsp salt⁠ ⁠ Chocolate Ganache:⁠ 1 ½ cups chocolate chips⁠ 2 tbsp coconut oil or ⅓ cup Native Forest Organic Coconut Cream**⁠ ⁠ ✨Instructions ✨ ⁠ Line an 8×8 inch baking dish with parchment paper.⁠ Add medjool dates, almonds, walnuts, cacao or cocoa powder, vanilla extract, & salt to a food processor. Blend until a crumbled, sticky dough forms. You should be able to pinch the sticky dough together with your hands. If the mixture is dry, add a couple extra medjool dates or 1 teaspoon coconut oil to increase moisture.⁠ Transfer brownie dough to baking dish. Firmly press it across bottom in an even layer. Set aside.⁠ Add shredded coconut, coconut cream, maple syrup, coconut oil, & salt to food processor. Pulse several times until a wet, sticky, crumbly mixture forms. You can make it nearly smooth or leave chunks of coconut (recommended).⁠ Transfer coconut layer to baking dish. Firmly press it across brownie layer. Set aside.⁠ Add chocolate chips and coconut oil or coconut cream to a bowl. If using coconut oil, microwave in 30-sec intervals, stirring between. If using coconut cream, microwave in 15-sec intervals, stirring between. Pour chocolate over coconut layer and evenly spread across the dish.Chill in fridge for 1 hr or more. Slice into bars. Enjoy!⁠ ⁠ #veganrecipes #healthydessertrecipes #nobakerecipe #healthydesserts #healthybaking #nobakedessert #nobakedesserts #shreddedcoconut
🥥⁠Coconut Cheesecake Bars 🥥⁠ ⁠ If you love all things coconut, then you need to try these dairy free coconut cheesecake bars 😍 They are so rich, decadent and perfectly creamy with a sweet coconut filling and toasted coconut crust ✨They’re made with healthier ingredients and are the perfect treat for Veganuary!⁠ by @chloescreativeeats ⁠ Crust:⁠ 1 cup raw cashews⁠ 1 ¼ cups Let’s Do Organic Unsweetened Shredded Coconut⁠ 2 tbsp coconut oil, melted⁠ 2 tbsp agave⁠ 1/4 tsp salt⁠ ⁠ Filling:⁠ 3/4 cup raw cashews⁠ 1/2 cup Native Forest Organic Unsweetened Premium Coconut Cream⁠ 1/4 cup agave⁠ 2 tbsp coconut oil, melted⁠ 1 tsp vanilla extract⁠ 1/2 tsp coconut extract⁠ 1/4 tsp salt⁠ Bring a small pot of water to a boil. Add 3/4 cup cashews and boil for 10 minutes. Drain and rinse. Set aside.⁠ ⁠ Preheat oven to 325°F. Line a baking sheet with parchment paper and add shredded coconut. Spread into a thin even layer. Bake for 5-8 minutes, stirring halfway though, or until golden brown. Let cool. Reserve 1/4 cup toasted coconut for the topping.⁠ ⁠ For the crust, add 1 cup cashews (not the boiled cashews) and 1/2 cup toasted coconut to a food processor or blender. Blend for 20 seconds, or until it resembles a crumb texture. Add to a medium mixing bowl with the remaining 1/2 cup toasted coconut, melted coconut oil, agave, and salt. Combine well. Line a loaf pan or small baking dish with parchment paper. Transfer crust into the pan and press down firmly. Set aside.⁠ ⁠ Add boiled cashews, coconut cream, agave, melted coconut oil, vanilla and coconut extracts, and salt to the blender / food processor. Blend for 1-2 minutes or until very smooth. Pour and spread over the crust. Cover with plastic wrap and refrigerate for 3-4 hours or until firm.⁠ ⁠ Slice into bars. Top with the reserved 1/4 cup toasted coconut and optionally, coconut whipped cream. Enjoy!⁠ ⁠ #coconutcheesecake #nobakedesserts #dairyfreecheesecake #vegandesserts #veganrecipes #healthydesserts #healthydessertrecipes #vegandessert #healthyrecipes #healthytreats #coconutmilk
🥞 Chocolate Stuffed Pancakes 🥞⁠ ⁠ These thick & fluffy pancakes are stuffed with ooey gooey chocolate in every bite 😍 The key to making these rich pancakes so fluffy is using Native Forest Organic Simple Coconut Milk 🥥 They’re incredibly easy to make, dairy-free, vegan 😋⁠ ⁠ Grab the recipe below 👇 by @veggieworldrecipes⁠ ⁠ ✨Ingredients⁠ 1 cup all-purpose flour (120g)⁠ 2 tsp baking powder⁠ 1 tbsp sugar⁠ 1 tbsp coconut oil⁣⁠ 3/4 cup Native Forest Organic Simple Coconut Milk⁠ 1 tsp vanilla⁠ dash of salt⁠ 3/4 cup chocolate chips⁠ ⁠ ✨Directions⁠ Start by making your pancake batter by combining the flour, baking powder, sugar, oil, coconut milk, vanilla, and salt and whisk well.⁠ ⁠ Melt the chocolate. Then spoon 5 dollops of chocolate on parchment paper and spread them into a thin disk. Place in the fridge until the chocolate hardens.⁠ ⁠ Grease your pan and turn on the heat to low. Add a scoop of batter to the pan and gently spread it into a thin disk.⁠ ⁠ Immediately after you have added the batter to the pan, add a disk of chocolate on top of the batter, then quickly top with another dollop of batter, making sure to fully cover the chocolate. If you don’t fully cover the chocolate in pancake batter, the chocolate will melt out of the pancakes!⁠ ⁠ Place a lid on top of the pan and cook on low heat for a few minutes, until the top of the pancake is no longer a runny batter. Then gently and carefully flip the pancake and cook for another few minutes on the other side.⁠ ⁠ Repeat for all the pancakes. You will get about 4-5 pancakes with this recipe, since each pancake will be a little bigger than a normal pancake.⁠ ⁠ Add butter and maple syrup on top of the pancakes and dig in!⁠ ⁠ #healthypancakes #veganpancakes #healthybreakfastrecipes #breakfastrecipes #dairyfreerecipes #healthydessertrecipes #healthydesserts #pancakes #coconutmilk #pancakerecipe #veganrecipes #healthyrecipes #veganuaryrecipes @weareveganuary
✨ 3-Bean Jackfruit Chili 🫶 ⁠ This easy 3-bean chili is sure to find a place in your weekly rotation 😋 This chili is hearty, cozy, loaded with veggies and has the perfect amount of spice 🔥 It’s easily made on the stove or in a slow cooker and uses Native Forest Organic Young Jackfruit and Edward & Sons Not-Beef Bouillon Cubes for a perfect flavorful and meatless chili recipe 🤝⁠ SAVE the recipe below by @dedetable ✨⁠ ⁠ Servings: 5-6⁠ ⁠ 1 Not-Beef™ Bouillon Cube from⁠ 2 cans Native Forest Organic Young Jackfruit⁠ 3 Tbsp neutral oil⁠ 1 medium sweet onion, diced⁠ 2 Tbsp minced garlic⁠ 16 oz carrot chips⁠ 2 large red bell peppers, thinly sliced⁠ 1/2 Tbsp oregano⁠ 1 tbsp cumin⁠ 1/2 tsp kosher salt⁠ 1/2 Tbsp brown sugar⁠ 1 tsp black pepper⁠ 1 Tbsp cocoa powder⁠ 1 Tbsp smoked paprika⁠ 1 tsp ground coriander⁠ 1 tsp red chili flakes⁠ 2 Tbble diced chipotle pepper paste⁠ 1 Tbsp Worcestershire sauce⁠ 14.5 oz fire roasted tomatoes⁠ 1 (15 oz) dark red kidney beans, not drained⁠ 1 (15 oz) black beans, not drained⁠ 1 (15 oz) pinto beans, drained⁠ ⁠ 1. Heat oil in a large non-stick pan. Add onions and cook until soft and browned + golden. Add minced garlic, bell peppers, and carrots then toss for 2 mins.⁠ ⁠ 3. Add spices, Worcestershire, sugar, and paste. Cook for another 5 minutes. Add 2 bouillon cubes to two cups of boiling water. Stir to dissolve. Set aside.⁠ ⁠ 4. Place all the beans + juice**, tomatoes, jackfruit, and bouillon stock to pan. Stir to combine.⁠ ⁠ 5. Cook for 15 minutes or until carrots are soft and liquid has reduced, stirring occasionally. Remove from heat.⁠ ⁠ 6. Garnish with spring onion. Serve with a dollop of vegan sour cream and tortilla chips.⁠ ⁠ Notes:⁠ 1. Cocoa powder may seem like an odd ingredient, but it actually adds a depth and acidity.⁠ 2. Make sure to add juice of beans (excluding pinto) to chili! It not only has nutritional value, but it adds flavor.⁠ ⁠ #chili #chilibeans #jackfruit #comfortfood #veganuary @weareveganuary
🥜 peanut butter & jelly bars 🥜 If you love pb& j then you need to try these bars 🤭They’re perfectly sweet, nutty, and fruity with a soft and chewy base, homemade blueberry chia jam and a crunchy crumble topping 🤭 They’re dairy-free, gluten-free, & vegan ✨ Grab the recipe below 👇 by @upbeetandkaleingit base: 1 cup almond flour 2/3 cup oat flour 2 tbsp Let’s Do Organic Cornstarch 1/4 tsp baking powder 1/8 tsp sea salt 1/3 cup peanut butter 1/4 cup maple syrup 3 tbsp melted coconut oil 3/4 tsp vanilla extract blueberry chia jam: 8 ounces frozen blueberries 1 1/2 tbsp chia seeds 2/3 cup water 2 tbsp maple syrup 1 tbsp Let’s Do Organic Cornstarch (mix with water for a slurry) crumble topping: 1/3 cup almond flour 4 tbsp oat flour 1 1/2 tbsp coconut sugar or brown sugar 1/8 tsp sea salt 2 tbsp melted coconut oil 1 tbsp dairy-free milk 1/4 tsp cinnamon (optional) Combine frozen blueberries, chia seeds, maple syrup, and water in a saucepan. Heat and mix in a slurry made from cornstarch and water. Cook for 7-8 minutes, stirring continuously, until thickened and gelatinous. Let cool. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. In a bowl, whisk together almond flour, oat flour, cornstarch, baking powder, and sea salt. Add peanut butter, maple syrup, melted coconut oil, and vanilla extract, mixing until a dough forms. Press dough evenly into the pan. In a bowl, mix almond flour, oat flour, coconut sugar, sea salt, and optional cinnamon. Add melted coconut oil and dairy-free milk, mixing until crumbly. Spread cooled blueberry chia jam over the base layer. Sprinkle crumble topping over the jam. Bake: Bake for 25-28 minutes, until golden brown on top and edges are set. Cool completely in the pan before cutting into squares. Chill in the fridge or freezer for 30 minutes for best results. Enjoy! #healthydesserts #healthydessertrecipes #veganrecipes #veganbaking #pbandj #healthybaking #vegandesserts #healthyrecipes #backtoschoolrecipes #plantbasedrecipes #glutenfreebaking #dairyfreedesserts #dairyfreerecipes #veganuary2025 @weareveganuary