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🍋 Blueberry Lemon Curd Cake 🍋⁠ ⁠ The spring layer cake of your dreams ☁️✨ This Lemon Blueberry Cake is loaded with lemon curd, studded with juicy blueberries and has a thick homemade blueberry frosting! 🫐🍋 It’s moist, delicious, and made totally dairy-free too 🤭 ⁠ Grab the recipe below👇⁠Made with Native Forest Organic Light Coconut Milk by @pastrybysaloni⁠ ⁠ Lemon Sponge Cake: ⁠ •270ml (1 cup + 2 tablespoons) Native Forest Organic Light Coconut Milk at room temperature)⁠ •18ml (1 tablespoon) Fresh Lemon Juice⁠ • 90g (1/3 cup) Vegan Unsweetened Yogurt⁠ •270g (1cup + 1/3 cup) Organic Granulated Sugar (or cane sugar / golden sugar)⁠ •zest of 2-3 lemons⁠ •2 tsp Vanilla Extract ⁠ •120ml (1/2 cup) Oil (any flavorless oil like vegetable oil) ⁠ •310g (2cups + 2/3 cup) All Purpose Flour ⁠ •2 tablespoons Corn starch⁠ •2 + 1/4 tsp Baking Powder ⁠ •1/4 Baking Soda ⁠ •1/4 tsp of salt ⁠ • 10-12 Fresh blueberries per sponge cake⁠ ⁠ Lemon Curd: ⁠ •130 ml (1/2 cup) Native Forest Organic Light Coconut Milk at room temperature)⁠ •95ml (1/3 cup + 1 tablespoon) Fresh Lemon Juice⁠ •100g (1/2cup) Granulated Sugar⁠ •2 tablespoons Let’s Do Organic Cornstarch⁠ •28g (2 tablespoon) Butter (soft)⁠ •pinch of turmeric powder for color⁠ ⁠ Blueberry Buttercream Frosting:⁠ •330g (1 + ½ cups) Butter (nondairy butter sticks)⁠ •300g (2 cups + 2/3 cup) Powdered Sugar⁠ •2 teaspoons of Vanilla Extract⁠ •45 ml (4 tablespoon) Homemade Blueberry Sauce, slightly warm or at room temp made from ¾ cups of fresh blueberries⁠ ⁠ Full recipe in comments 🍋🫐 #vegancake #springbaking #springdesserts #lemoncurd #cakesofig #baking #veganbaking #dairyfree #lemondessert #cakerecipe #dairyfreebaking #coconutmilk #easterrecipes
Start your spring mornings with the Carrot Cake Pancakes! 🥞🥕 These pancakes are super soft, fluffy, and moist just like carrot cake 🧡 They’re made dairy-free and gluten-free and loaded with shredded carrots, walnuts, raisins, and cinnamon for all the cozy flavors 😋 ⁠ Grab the recipe below 👇 Made with Native Forest Organic Light Coconut Milk 🥥⁠ ⁠ Ingredients:⁠ Pancakes:⁠ 1 and ½ cups Native Forest Organic Light Coconut Milk⁠ 1 tbsp lemon juice⁠ 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)⁠ 2 tbsp coconut sugar⁠ 1 tsp vanilla extract⁠ 2 cups all-purpose flour (gluten-free all-purpose flour, if needed)⁠ 2 tsp baking powder⁠ 1 tsp baking soda⁠ 1 tsp ground cinnamon⁠ ¼ tsp salt⁠ ¼ tsp ground ginger (optional)⁠ ¼ tsp ground nutmeg (optional)⁠ ⅛ tsp ground cloves (optional)⁠ ¾ cup finely shredded carrots (~2 large carrots)⁠ ¼ cup finely chopped walnuts⁠ ¼ cup chopped raisins⁠ ⁠ Icing:⁠ ½ cup powdered sugar, sifted⁠ ¼ cup vegan cream cheese, softened⁠ 1–2 tbsp Native Forest Organic Light Coconut Milk⁠ ½ tsp vanilla extract⁠ Pinch of salt⁠ ⁠ Instructions:⁠ Make flax egg: mix 1 tbsp ground flaxseed + 3 tbsp water.⁠ Shred 2 large carrots (about 3/4 cup).⁠ In a bowl, mix coconut milk + lemon juice. Let sit 5 mins (it’ll curdle). Add flax egg, coconut sugar, and vanilla.⁠ Add flour, baking powder, baking soda, spices, and salt. Stir until combined. Fold in shredded carrots, walnuts, and raisins.⁠ Heat skillet, grease lightly, and scoop 1/3 cup batter per pancake. Cook 2-3 mins per side until golden.⁠ For icing: whisk powdered sugar, vegan cream cheese, coconut milk, vanilla, and salt until smooth.⁠ Serve pancakes with icing, plus extra walnuts, raisins, or maple syrup if desired. Enjoy! #pancakes #healthypancakes #veganpancakes #easterrecipes #easterbrunch #carrotcake #pancakes🥞 #springrecipes #healthyrecipes #veganrecipes #dairyfreerecipes #coconutmilk #healthybaking
These bright & tangy No-Bake Lemon Cheesecake Bars are about to be your new favorite spring dessert 🍋⁠ They have a chewy graham cracker crust topped with a rich and creamy lemon cheesecake layer ✨ They are sooo easy to make, completely dairy-free and made with better-you-ingredients like Native Forest Organic Classic Coconut Milk⁠ and cashews. ⁠ Recipe below 👇⁠ ⁠ No-Bake Lemon Cheesecake Bars⁠ Ingredients⁠ 2 cups graham cracker crumbs⁠ 1⁄2 cup unsalted vegan butter, melted⁠ 2 cups raw cashews⁠ 1 cup Native Forest Organic Classic Coconut Milk⁠ 1⁄2 cup maple syrup⁠ 1⁄4 cup melted coconut oil⁠ 3 tbsp lemon zest⁠ 2 tbsp lemon juice⁠ 1 tsp vanilla extract⁠ 1⁄8 tsp salt⁠ ⁠ Instructions⁠ 1. Line an 8x8-inch baking dish with parchment paper, leaving some of the paper hanging⁠ over the edges.⁠ 2. In a bowl, add graham cracker crumbs and melted vegan butter. Mix together until⁠ evenly combined. Transfer to the baking dish. Using clean hands or a silicone spatula,⁠ firmly press it against the bottom of the dish. Set aside.⁠ 3. In a blender, add raw cashews, coconut milk, maple syrup, coconut oil, lemon zest,⁠ lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour cheesecake⁠ over the crust.⁠ 4. Chill cheesecake bars inside the freezer for 4 hours (or overnight).⁠ 5. After, remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing.⁠ Enjoy!⁠ #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #coconutmilk #nobake #healthycheesecake #springdesserts #lemonbars #lemondessert #easterdessert
✨ Chocolate Chip Date Blondies ✨⁠ ⁠ Meet your new favorite healthy treat 👉 These healthier chocolate chip blondies are perfectly chewy, soft yet sturdy, and naturally sweetened with medjool dates 🤤 Made with Native Forest Organic Simple Coconut Milk and Let’s Do Organic Cornstarch for the perfect texture 🫡⁠ ⁠ SAVE this post and grab the recipe below 👇 by @upbeetandkaleingit ✨⁠ ⁠ Ingredients:⁠ 1 cup Medjool dates (pitted, soaked in hot water for 10 minutes, then drained)⁠ 1/2 cup full-fat coconut milk⁠ 1/3 cup melted coconut oil or vegan butter⁠ 1/4 cup almond butter⁠ 1 tsp vanilla extract⁠ 1 cup almond flour⁠ 1/4 cup cornstarch⁠ 1/4 cup oat flour (gluten-free)⁠ 1 tsp baking powder⁠ 1/2 tsp baking soda⁠ 1/4 tsp sea salt⁠ 1/2 cup chocolate chips (date sugar-sweetened)⁠ ⁠ Directions:⁠ Prep dates: Blend soaked dates, coconut milk, coconut oil, almond butter, and vanilla in a food processor until smooth.⁠ Mix dry and wet ingredients: Stir the date mixture into the dry ingredients to form a thick batter. Fold in chocolate chips (save some for the top).⁠ Assemble: Spread batter in a parchment-lined 8x8 pan and top with extra chocolate chips.⁠ Bake: Bake at 350°F (175°C) for 25 minutes, until golden on top.⁠ Cool: Let cool completely (fridge for 1 hour recommended) before slicing.⁠ Store: Keep in an airtight container in the fridge for up to a week or freeze for longer storage.⁠ #Healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking
4 MILLION of you saw our Tiramisu Cheesecake last spring, so we obviously had to share it again🫡 This dairy-feee cheesecake has an espresso mascarpone cheesecake filling, ladyfingers drenched in espresso, a creamy whipped topping and a generous dusting of cocoa powder for the most insane cheesecake you’ll ever have 😋 It’s made totally dairy-free, gluten-free with Let’s Do Organic Heavy Coconut Cream Cream 🥥 ⁠ ⁠ Grab the recipe below by @the_bananadiaries ✨⁠👇 ⁠ ⁠ Ingredients:⁠ 1 batch vegan mascarpone or sub 1 cup (240 g) dairy free yogurt*⁠ 2 batches vegan ladyfingers⁠ 32 ounces vegan cream cheese⁠ 1 cup (240 mL) Let’s Do Organic Heavy Coconut Cream⁠ 1 1/4 cups (250 g) granulated sugar⁠ 8 tbsp (80 g) organic cornstarch⁠ 1 tbsp vanilla extract⁠ 1 tsp vanilla bean paste⁠ 1 cup (228 mL) hot water⁠ 4 tsp instant espresso powder, divided⁠ 1 cups vegan whipped cream⁠ 2–3 tbsp cocoa powder⁠ 2 cups boiling water, for the water bath⁠ ⁠ Instructions in comments and at our website in bio 🔗 #cheesecake #cheesecakerecipe #baking #viralrecipe #dairyfree #veganbaking #healthydesserts #coconutcream #vegandesserts #vegancheesecake #tiramisu
🍌⁠ Banana Pudding 🍌⁠ ⁠ SAVE this recipe for the easiest dairy-free banana pudding made with just a few simple ingredients 😋 This classic banana pudding has layers of rich homemade vanilla pudding, fresh banana slices, crunchy vanilla wafer cookies, and a luscious homemade coconut whipped cream 😮‍💨🥰 Perfectly creamy, crunchy, and full of banana goodness. ⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Milk and Let’s Do Organic Heavy Coconut Cream by @veggieworldrecipes✨⁠ ⁠ Pudding Ingredients:⁠ 1 can of Native Forest Organic Simple Coconut Milk⁠ 1/4 cup maple syrup⁠ 2 tsp vanilla extract⁠ a pinch of turmeric⁠ a pinch of salt⁠ 3 tbsp cornstarch⁠ ⁠ Whipping Cream Ingredients:⁠ 1 can Let’s Do Organic Heavy Coconut Cream*⁠ 2 tbsp powdered sugar⁠ 1 tsp vanilla⁠ ⁠ *Make sure to refrigerate the heavy coconut cream overnight before using!⁠ ⁠ Toppings⁠ vegan vanilla wafers⁠ banana slices⁠ ⁠ Directions⁠ Start by creating the pudding by adding all of the ingredients to a pan over low-medium heat. Whisk everything together and especially make sure to break up the clumps from the cornstarch.⁠ ⁠ Continue to cook until the mixture starts to thicken and bubble just slightly. Remove it from the heat. Transfer to a new dish and refrigerate until it fully cools and thickens (1-2 hours at least).⁠ ⁠ While the pudding is cooling, make the whipping cream. I find it helpful to use a stand mixer.⁠ ⁠ Open the can of heavy coconut cream that you have refrigerated overnight. Scoop out just the solid part that has formed at the top and add to the stand mixer bowl.⁠ ⁠ Note: if you don’t refrigerate the can overnight, a solid part won’t form at the top and the recipe will not work.⁠ ⁠ Whisk the coconut cream and add the powdered sugar and vanilla. Whisk until light and fluffy.⁠ ⁠ Grab some cups and start creating the pudding. Add a layer of wafer cookies, then banana coins, pudding, and whipped cream, and repeat until you fill each cup.⁠ ⁠ Dig in and enjoy!⁠ ⁠ #dessert #baking #healthydessert #healthyrecipes #veganrecipes #vegandessert #dairyfree #nobake #glutenfree #snackideas #dairyfree #dairyfreerecipes #healthydessertrecipes #bananapudding
POV: It’s the first day of spring and you make our viral (secretly healthy) carrot cake truffles 🥕🐰 These easy, no-bake treats taste just like carrot cake plus they’re packed with good for you ingredients like pecans, walnuts, medjool dates, Let’s Do Organic Shredded Coconut, shredded carrots, and then coated in a creamy white chocolate shell!✨⁠ ⁠ Save this post and grab the recipe below👇⁠ ⁠ Ingredients:⁠ 2 cups raw pecans⁠ 1 and ½ cups raw walnuts⁠ 1 cup medjool dates, tightly packed⁠ 1 cup shredded carrots (fresh carrots shredded at home)⁠ 1 cup Let’s Do Organic Shredded Coconut⁠ 1 tbsp maple syrup⁠ 1 tsp vanilla extract⁠ 1 tsp ground cinnamon⁠ ½ tsp ground ginger⁠ ¼ tsp ground nutmeg⁠ ½ tsp salt (less if your nuts are salted)⁠ 1 cup white chocolate chips or white melting chocolate⁠ 1 tbsp coconut oil (optional)⁠ ⁠ Instructions:⁠ Add all of the ingredients (except white chocolate chips) to a food processor. This includes pecans, walnuts, medjool dates, shredded carrots, shredded coconut, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt,⁠ Pulse/blend the ingredients until they combine into a sticky dough. You should be able to easily pinch the dough together with your hands. If it isn’t sticky enough, add an extra dash of maple syrup and blend again. If it is too wet, add extra nuts and blend again.⁠ Using clean hands, scoop and roll the dough into balls. Set aside.⁠ In a microwave-safe bowl, add the white chocolate. Microwave in 30-second intervals, stirring between, until melted through. Alternatively, use a double boiler to melt the chocolate.⁠ Gently dip each truffle in the melted white chocolate, one at a time. Tap off any excess and set aside. Sprinkle on any topping of your choosing to decorate (like shredded coconut, sprinkles, or crushed pecans). Let the truffles set at room temperature (or chill in the refrigerator to set quickly). Enjoy!⁠ ⁠ #healthydesserts #healthydessertrecipes #carrotcake #easterrecipe #shreddedcoconut #vegandesserts #vegansnacks #healthysnacks #carrotcakerecipe #springdessert⁠ #springrecipes
Our viral cookie dough stuffed cupcakes are about to break the internet again 🤭 Imagine this: a soft vanilla cupcake STUFFED with gooey molten cookie dough, topped with creamy cookie dough frosting… sounds amazing right?! 😍 Bonus points? It makes a small batch and they’re totally dairy-free 🤫 Made with Let’s Do Organic Cornstarch for the perfect texture every time ✨⁠ ⁠ Grab the recipe below 👇 ⁠by @the_bananadiaries⁠ ⁠ Ingredients⁠ Cookie Dough:⁠ 1 cup (125 g) all purpose flour, heat treated⁠ 1 tbsp Let’s Do Organic Cornstarch⁠ 1/2 cup (100 g) light brown sugar⁠ 1/3 cup (90 g) vegan unsalted butter, room temperature⁠ 1 tbsp dairy freyogurt⁠ 1 tsp vanilla extract⁠ 1/8 tsp sea salt⁠ 1/2 cup vegan mini chocolate chips⁠ ⁠ Small Batch Cupcakes:⁠ 1/4 cup (56 g) vegan unsalted butter, melted and cooled to room temperature⁠ 7 tbsp (86 g) granulated sugar⁠ 1 tbsp (15 g) vegan yogurt or vegan sour cream⁠ 1/2 tablespoon pure vanilla extract + 1/2 tsp vanilla powder or vanilla bean paste⁠ 3/4 cup + 2 tbsp (110 g) all purpose flour or gluten free 1:1 baking flour*⁠ 2 tsp Let’s Do Organic Cornstarch⁠ 1/2 tsp baking powder⁠ 1/4 tsp baking soda⁠ 1/8 tsp sea salt⁠ 7 tbsp (105 mL) dairy free milk , room temperature⁠ 1/2 cup vegan mini chocolate chips⁠ ⁠ Vegan Cookie Dough Buttercream:⁠ 1 batch vegan buttercream⁠ Remaining cookie dough⁠ 1/4 cup vegan mini chocolate chips (optional, for more chocolate chips in the frosting if desired)⁠ ⁠ Instructions pinned in comments 📌 ⁠ #veganbaking #vegancupcakes #vegancupcake #vegandesserts #vegandessertrecipes #vegancookiedough #cookiedough #healthydessertrecipes #healthydesserts #cookiedough #bakingrecipe #bakingvideo #cupcakerecipe #cupcakes #cupcake
☘️ Mint Chocolate Chip Ice Cream ☘️⁠ ⁠ Mint chip lovers, this one’s for YOU! 💚 This homemade Vegan Mint Chocolate Chip Ice Cream is sweet, creamy, and packed with refreshing minty goodness and loaded with mini chocolate chips 🍫 It’s even naturally colored with a hidden veggie 😉 Trust us, you need to try it 😋🍨⁠ ⁠ Grab the recipe below👇 Made with Native Forest Organic Classic Coconut Milk 🥥 ⁠ ⁠ INGREDIENTS⁠ 2 cans Native Forest Organic Classic Coconut Milk ⁠ 1 cup fresh spinach (optional, for color)⁠ ¾ cup granulated sugar⁠ ¼ cup fresh mint leaves⁠ 1 tsp peppermint extract (or to taste)⁠ 1 tsp vanilla extract⁠ ¼ tsp salt⁠ ½ cup mini chocolate chips⁠ ⁠ ✨Instructions (Ice Cream Maker)✨⁠ 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, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, 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 2-3 minutes, add mini chocolate chips.⁠ After, transfer 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!⁠ ⁠ ✨Instructions (No-Churn)✨⁠ Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.⁠ Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).⁠ Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!⁠ ⁠ #healthydessertrecipes #healthydessert #healthyicecream #veganicecream #dairyfreerecipes #dairyfreeicecream #icecreamrecipe #mintchocolatechip #stpatricksday #stpatricksdayfood
✨Healthier Kudos Bars⁠ ✨ ⁠ ⁠ We’re transporting you back to the 90’s with these better-for-you kudos granola bars 🤭🌈 This recipe is made with just a few easy ingredients and is entirely dairy-free & gluten-free✨ ⁠ Grab the recipe below👇 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by ⁠@feastingonfruit ✨ ⁠ ⁠ Instructions:⁠ 3 cups (240g) rolled oats 1/3 cup (45g) vanilla protein powder 2 tbsp (20g) chia seeds 1/2 tsp salt 1 14oz can Let’s Do Organic Sweetened Condensed Coconut Milk 1/2 cup (125g) peanut butter (or SunButter for nut-free) 1 tsp vanilla extract 1/2 cup (80g) mini chocolate chips 1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories) Instructions: Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles) ⁠ #veganrecipes #healthydesserts #healthydessertrecipes #granolabar #healthyrecipes #vegansnacks #healthydessert #vegandesserts #vegangranola #veganrecipes #kidfriendlyrecipes⁠
If you’re a matcha lover then you need to make this Matcha Chocolate Chip Ice Cream 🍵🌈🍀 It comes together with just 6 simple ingredients for an easy and delicious homemade ice cream that can be made no churn or with an ice cream maker 🍨🫡 Made entirely dairy-free with Native Forest Organic Classic Coconut Milk✨ Save this post and grab the recipe below👇 Ingredients 2 cans Native Forest Organic Classic Coconut Milk 3/4 cup granulated sugar 3 tbsp matcha powder 1 tsp vanilla extract 1/8 tsp salt 1/2 cup mini chocolate chips (or regular chocolate chips) Instructions (best method) 1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours. 2. Add full-fat coconut milk, sugar, matcha powder, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. 3. Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 2-3 minutes, add chocolate chips. 4. After, transfer 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. 5. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! No Churn Method: 1. Add coconut milk, sugar, matcha powder, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. 2. Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm). 3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! #dairyfreeicecream #veganicecream #healthydessertrecipes #matchaicecream #healthydesserts #coconutmilk #healthyicecream #homemadeicecream #matcha #matchalover #matchagreentea #matchadessert #matcharecipe
Make our Matcha Fudge this St. Patrick’s Day 🌈✨ It’s creamy, delicious, and ridiculously easy to make with just a few simple ingredients 🫡⁠ No baking, no dairy, no gluten—just pure magic in every bite✨ Save this post and grab the recipe below 🍀⁠ ⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie ✨⁠ ⁠ Ingredients:⁠ 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (14oz total)⁠ 3 and ¾ cups white chocolate chips⁠ 1–2 tablespoon matcha powder⁠ 2 tsp vanilla extract⁠ ¼ tsp salt⁠ ⁠ Instructions:⁠ Line a square baking dish with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.⁠ 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. Add matcha powder, vanilla extract, and salt. Whisk together to evenly combine the ingredients.⁠ Pour the matcha fudge into the baking dish. Spread evenly across the bottom of the dish. If desired, decorate with toppings.⁠ Chill fudge in the freezer for 2 hours or until firm. Lift parchment paper out of the pan to easily remove the fudge. Allow it to thaw for a few minutes before slicing into 16 bars. Enjoy!⁠ ⁠ #veganrecipes #vegandesserts #matcharecipes #stpatricksday #stpatricksdayfood #healthydessertrecipes #healthydesserts #sweetenedcondensedcoconutmilk #healthydessert #healthyfudge #nobake #nobakedessert
🍀 Mint Nanaimo Bars 🍀⁠ ⁠ If you love all things mint chocolate this one’s for you 💚 These easy no-bake Mint Nanaimo Bars have a crunchy chocolate cookie base, creamy mint buttercream frosting, and a rich chocolate ganache 😋⁠ ⁠ The best part? They’re completely no-bake, dairy-free, gluten-free, and vegan✨⁠ ⁠ Grab the recipe below 👇Made with Let’s Do Organic Shredded Coconut 🥥⁠ ⁠ CHOCOLATE CRUNCH BASE⁠ ½ cup vegan butter⁠ ¾ cup chocolate chips⁠ 2 cups graham cracker crumbs (gluten-free if needed)⁠ 1 cup Let’s Do Organic Shredded Coconut⁠ ½ cup sliced almonds (or finely chopped almonds, cashews, or walnuts)⁠ 1 tsp vanilla extract⁠ ⁠ MINT BUTTERCREAM FROSTING⁠ ½ cup vegan butter, softened⁠ ½ tsp peppermint extract (or 1 tsp peppermint flavor)⁠ ¼ tsp salt⁠ 2 cups powdered sugar, sifted⁠ 1 tbsp almond milk (optional)⁠ Green food coloring (optional)⁠ ⁠ CHOCOLATE TOPPING⁠ 1 cup chocolate chips⁠ 2 tbsp vegan butter (or 1 tbsp coconut oil)⁠ ⁠ Line a square baking dish with parchment paper, leaving some hanging over the edges.⁠ For the chocolate crunch base, melt vegan butter and chocolate chips in the microwave, then mix with graham cracker crumbs, coconut, nuts, and vanilla. Press into the dish and chill.⁠ For the mint buttercream, cream together vegan butter, peppermint extract, salt, powdered sugar, almond milk, and green food coloring. Spread over the chocolate layer and chill.⁠ For the chocolate topping, melt chocolate chips and vegan butter, then pour over the mint layer.⁠ Chill for 30 minutes, then slice into squares and enjoy! Remember to run a sharp knife under hot water for clean slices.⁠ ⁠ #veganrecipes #vegandessertrecipes #vegandesserts #vegandessert #healthydesserts #healthydessertrecipes #shreddedcoconut #stpatricksday #nanaimobars #stpatricksdayrecipes #mintchocolate
✨Coconut Peppermint Patties✨ ⁠ ⁠ You need to make these 4-ingredient No-Bake Peppermint Patties 🤭 They went viral for a good reason: they’re insanely delicious, no-bake, perfectly minty, ridiculously easy to make, and 100% dairy-free & gluten-free. 🤯💚Made with Let’s Do Organic Unsweetened Shredded Coconut by @lindsay.keosayian⁠✨⁠ ⁠ Grab the recipe below👇⁠ ⁠ Ingredients:⁠ 3 cups Let’s Do Organic Unsweetened Shredded Coconut⁠ 2-3 tbsp pure maple syrup⁠ 1/2 tsp peppermint extract⁠ melted dark chocolate⁠ ⁠ Instructions:⁠ In a food processor or blender, combine the shredded coconut until it starts to stick together. Scrape down the sides as needed.⁠ Add in the maple syrup and peppermint extract until you reach a dough-like consistency.⁠ Form the mixture into discs and arrange them on a lined baking sheet.⁠ Place in the freezer for 15 minutes to set.
5. Melt the chocolate and dip each patty into the chocolate. Coat all sides and place back on the lined baking sheet.⁠ Place in the freezer for 10-15 minutes until the chocolate is firm and enjoy!⁠ ⁠ #healthydessertrecipes #healthydesserts #veganrecipes #vegandesserts #shreddedcoconut #easydessert #viralrecipes #healthyrecipes
🍝 Mushroom Stroganoff 🍝 Welcome to EPISODE 7 of 7 days of easy jackfruit recipes 🫡 Enjoy a creamy, comforting, and completely plant-based twist on a classic with this Vegan Jackfruit Mushroom Stroganoff ✨ Made with Native Forest® Organic Young Jackfruit, crimini mushrooms, and a rich, savory sauce topped over your favorite noodle of choice 😋 8 servings ⁠ ⁠ Grab the recipe below👇 ⁠ 16 oz package noodles of choice (gluten-free optional)⁠ 1 ½ tbsp vegan butter⁠ ½ medium red onion⁠ 8 oz crimini mushrooms sliced⁠ 2 medium garlic cloves, minced⁠ ¼ cup red wine vinegar⁠ 1- 14oz can Native Forest® Organic Young Jackfruit , drained, rinsed, and roughly chopped⁠ ¼ tsp dried thyme⁠ ¼ tsp salt (add more to taste)⁠ 1/8 tsp black pepper⁠ 1/2 cube Edward & Sons® Garden Veggie Bouillon Cube , dissolved in 1 cup hot water⁠ 1 tsp Let’s Do Organic® Cornstarch⁠ ½ Tbsp The Wizard’s® Vegan Worcestershire⁠ ½ cup vegan sour cream⁠ ⁠ Instructions⁠ 1. In a large pan over medium heat, melt butter. Sauté the diced onions until they’re soft and translucent. Add the sliced mushrooms and garlic and let it cook for 10 minutes (or until the mushrooms are tender).⁠ ⁠ 2. Add the red wine vinegar and let it cook for a few more minutes until the liquid thickens and reduces.⁠ ⁠ 3. Add the jackfruit, thyme, salt, and pepper and stir to combine.⁠ ⁠ 4. In a medium bowl, whisk together the vegetable broth and cornstarch. Pour it into the pan along with the Worcestershire. Stir well and then increase the heat to bring it to a low simmer. Reduce the heat to medium, cover, and let it cook for 20 minutes or until the jackfruit is tender and breaks apart.⁠ ⁠ 5. Meanwhile, cook the noodles according to the package instructions.⁠ ⁠ 6. Remove the lid and gently use a wooden spoon to break up the pieces of jackfruit. Stir in the sour cream and let it cook for a few more minutes until it’s warmed through.⁠ ⁠ 7. Serve over hot pasta. #jackfruit #jackfruitrecipes #veganrecipes #vegetarianpasta #vegetarianrecipes #healthyrecipes #plantbased #plantbasedfood #vegandinnerideas #vegetarianfood #vegetarianmeals
🍔 Jackfruit Sloppy Joes 🍔 Welcome to EPISODE 6 of 7 days of 7 days of easy jackfruit recipes!✨ Get ready for a delicious, and totally plant-based twist on a comfort food classic with these Jackfruit Sloppy “Jacks” 😋Made with Native Forest® Organic Young Jackfruit, sautéed onions, garlic, and yummy sloppy joe sauce that delivers all the hearty, saucy goodness without the meat. Serve it piled high on a soft bun for a fun, family-friendly meal that’s plant-based, easy to make, and full of flavor. ⁠ ⁠ #jackfruitrecipes #jackfruitrecipe #jackfruit #veganrecipes #veganrecipe #vegetarianrecipes #plantbased ⁠ Ingredients:⁠ 2 cans Native Forest Organic Young Jackfruit , drained and chopped⁠ 2-3Tbsp olive oil (or other vegetable oil)⁠ 1 small onion, diced⁠ 1-2 clove garlic, minced⁠ 1 Sloppy Joe seasoning packet⁠ 1 6oz can tomato paste   ⁠ 1 cup boiling water⁠ Water sufficient to cover jackfruit⁠ Burger buns⁠ ⁠ Instructions:⁠ In a frying pan, add the jackfruit with enough water to cover it and bring to a boil. Reduce heat to medium-high and simmer about 10 minutes.⁠ Mash the jackfruit to loosen and separate.⁠ Drain off remaining water.⁠ Add oil, onion and garlic to the jackfruit and sauté on medium- high until the onion is translucent.⁠ In a separate bowl, add the boiling water and stir in the contents of the seasoning packet until dissolved. Stir in the tomato paste.⁠ Pour over the jackfruit and simmer for 5 minutes (or until desired consistency is achieved).⁠ Serve piled high on a bun, with or without the top bun, and enjoy!
Jackfruit Fajitas 🫑 Welcome to EPISODE 5 of 7 days of easy jackfruit recipes! Sizzle up a flavorful, plant-based feast with these Jackfruit Fajitas 🌮 Made with Native Forest® Organic Young Jackfruit, sautéed onions, bell peppers, and bold fajita seasoning, this dish delivers all the smoky, savory goodness of traditional fajitas without the meat 😋 Load up warm tortillas with your favorite toppings like guacamole, salsa, or cheese for a quick, easy, and delicious meal ✨ 🥑 ⁠ ⁠Grab the recipe below 👇 ⁠ Ingredients:⁠ ⁠ 1 tbsp Oil⁠ ½ Onion, thinly sliced⁠ ½ Bell Pepper (color of choice), thinly sliced⁠ 1 - 14 oz can Native Forest® Organic Young Jackfruit, rinsed, drained and chopped⁠ 1/4 cup Water⁠ 1 packet Fajita seasoning, prepared as directed⁠ 4 Tortillas (wheat, corn, GF)⁠ toppings of your choice: cheese, veggies, salsa, avocado/guacamole, sour cream⁠ Instructions:⁠ ⁠Sauté the onions and peppers in the oil until translucent.⁠ Add the jackfruit and water. Stir well while some of the water cooks off and the jackfruit pieces soften more.⁠ In the pan, press on the jackfruit pieces so that they further break apart.⁠ Sprinkle and stir in the fajita seasoning until well blended. Heat again thoroughly.⁠ Spoon into tortillas and add toppings of your choosing: shredded cheese, sour cream, chopped tomatoes, cilantro, guacamole, salsa. #jackfruitrecipes #jackfruit #jackfruitrecipe #veganfajitas #vegetarianrecipes #plantbasedmeals #easyveganmeals #easyveganrecipes #vegetariancooking
Teriyaki Jackfruit 🍚 Welcome to EPISODE 4 of one week of 7 days of easy jackfruit recipes! Make a flavor-packed, plant-based meal with this easy Teriyaki Jackfruit recipe 😋 Using Native Forest® Organic Young Jackfruit, this dish delivers a deliciously tender, meaty texture soaked in a homemade teriyaki sauce made with tamari, garlic, and ginger ✨ ⁠ ⁠Grab the recipe below👇 ⁠ Ingredients ⁠ ⁠ Teriyaki Sauce⁠ 1/4 cup tamari or soy sauce⁠ 1/2 cup water⁠ 1/3 cup sugar⁠ 1/2 tsp minced garlic⁠ 1/4 tsp minced ginger ⁠ ⁠ Teriyaki Jackfruit⁠ 1 - 14 oz can Native Forest® Organic Young Jackfruit , drained, rinsed, and roughly chopped⁠ 1 tbsp oil⁠ ⁠ Instructions⁠ Make the sauce⁠ Add the tamari or soy sauce, water, and sugar to a saucepan. Let it simmer until it comes to a boil.⁠ Add the garlic and ginger and stir until the sugar has dissolved.⁠ Taste the sauce and add more tamari or sweetener to taste. Set aside.⁠ Make the jackfruit⁠ Heat oil in a frying pan and saute the onions until translucent. Add and cook jackfruit until slightly browned.⁠ Pour in half of the pre-made teriyaki sauce and allow it to simmer with the jackfruit. Stir well so the jackfruit can absorb the sauce.⁠ Add more sauce to taste.⁠ Serve over rice or noodles. #veganmeals #veganrecipes #jackfruitrecipes #jackfruit #plantbasedmeals #plantbasedrecipes #healthyrecipes
Not Chick’n Salad Wraps 🌯 Welcome to EPISODE 3 of 7 days of easy jackfruit recipes! Enjoy a delicious, plant-based twist on the classic chicken salad with these Not-Chick’n Salad Wraps! 😋 Mixed with creamy vegan mayo, crunchy veggies, and fresh greens, these wraps are easy to make, and perfect for meal prep 👏 Made with Native Forest® Organic Young Jackfruit and flavored with 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 #healthywrap #jackfruit #lunchideas #veganrecipes
🌮 Jackfruit Tacos 🌮 Welcome to EPISODE 2 of 7 days of easy jackfruit recipes! Make flavorful, plant-based Jackfruit Tacos in minutes with this super easy and delicious recipe 😋 Made with Native Forest® Organic Young Jackfruit, these tacos deliver the perfect meaty texture without the meat.⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients:⁠ ⁠ 1 Tbsp Oil⁠ ½ Onion, diced⁠ 1 can Native Forest® Organic Young Jackfruit , drained⁠ ½ - ¾ cup Water⁠ 1 packet Taco seasoning, prepared as directed⁠ Instructions:⁠ ⁠ Sauté the onions in the oil until translucent.⁠ Add the jackfruit and water. Stir well while some of the water cooks off and the jackfruit pieces soften more.⁠ In the pan, press on the jackfruit pieces so that they break (flake) apart.⁠ Stir in prepared taco seasoning until well blended. Heat again thoroughly.⁠ Serve taco filling in tortillas or hard taco shells with veggies of choice (chopped avocado, tomatoes, cilantro…).⁠ #vegantacos #jackfruitrecipes #jackfruittacos #jackfruitrecipe #veganmeals #veganmeals #plantbasedfood #plantbasedrecipe #plantbasedrecipes #jackfruit #youngjackfruit ⁠