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🤎 Healthier Mini Pecan Pies 🤎⁠ ⁠ These mini pecan pies are a must-try this holiday season!✨ With crunchy toasted pecans, a light coconut filling, and an almond-oat crust, they have all the nostalgic flavors you love but healthier 😋 Made dairy-free, gluten-free, and vegan with Let’s Do Organic Heavy Coconut Cream 🥥⁠ ⁠ Grab the recipe below by @upbeetandkaleingit ✨ ⁠ ⁠ Ingredients:⁠ ⁠ crust:⁠ 1 cup almond flour⁠ 1 cup oat flour⁠ 1/4 cup flax meal⁠ 1/3 cup melted vegan butter (or coconut oil for a firmer crust)⁠ 1/4 cup maple syrup⁠ pinch of salt (optional)⁠ ⁠ filling:⁠ 1/2 cup maple syrup⁠ 1/4 cup coconut sugar⁠ 3/4 cup Let’s Do Organic Heavy Coconut Cream⁠ 1 teaspoon vanilla extract⁠ 1/2 tsp cinnamon⁠ 2 tablespoons cornstarch (mixed with a few tablespoons of coconut cream for a slurry)⁠ 1 1/2 to 2 cups pecan halves⁠ optional toppings: whipped cream, ice cream, caramel⁠ ⁠ Directions:⁠ ⁠ Preheat the oven to 350°F (175°C).⁠ ⁠ Mix almond flour, oat flour, flax meal, melted vegan butter (or coconut oil), maple syrup, and a pinch of salt in a bowl. Press the mixture into parchment-lined muffin cups, forming mini crusts. Bake for 10 minutes, or until golden, then cool.⁠ ⁠ Whisk cornstarch with a few tablespoons of coconut cream in a small bowl until smooth.⁠ ⁠ Heat the remaining coconut cream, maple syrup, coconut sugar, cinnamon, and vanilla in a saucepan. Add the cornstarch slurry, whisking constantly for 3-4 minutes until thickened.⁠ ⁠ Remove from heat and fold in pecan halves until coated.⁠ ⁠ Divide the pecan filling among the crusts. Bake for 16-17 minutes, until set and golden.⁠ ⁠ Let the mini pies cool completely before serving.⁠ ⁠ #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking ⁠#holidaybaking #christmasrecipes
🎄Gingerbread Ice Cream 🎄 You need to make gingerbread ice cream this holiday season🤭 It tastes like a warm gingerbread cookie in frozen dessert form with all the warming spices of cinnamon, ginger and nutmeg ✨ It’s dairy-free, vegan and can be made with an ice cream maker or no churn with a blender 😋 Grab the recipe below👇Made with Native Forest Organic Classic Coconut Milk 🥥 Ingredients: 2 cans Native Forest Organic Classic Coconut Milk 3/4 cup brown sugar, packed 3 tbsp molasses 1 tbsp vanilla extract 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp salt 1 cup crumbled gingersnap cookies (optional) The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours. Add full-fat coconut milk, brown sugar, molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 1-2 minutes, add crumbled gingersnap cookies. After, transfer ice cream to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #veganicecream #dairyfreeicecream #dairyfree #holidayrecipes #holidayrecipes #holidaybaking #holidaydesserts
This no-bake turtle cheesecake is a must make this holiday season! 😍 It has a rich chocolate crust that is topped with creamy cheesecake, salted caramel sauce, crunchy pecans, and melted chocolate 🍫 It’s easy to make and contains healthy ingredients like coconut milk, cashews, and almond flour and is entirely dairy-free, gluten-free, and vegan 👏 Grab the recipe below 👇 Made with Native Forest Organic Classic Coconut Milk 🥥 Chocolate Crust: 1 and 1/4 cups almond flour 1/2 cup almond butter 1/4 cup cocoa powder 1/4 cup maple syrup 1 tsp vanilla extract 1/4 tsp salt Cheesecake Layer: 2 cups raw cashews 1 cup full-fat coconut milk 1/2 cup maple syrup 1/4 cup melted coconut oil 1 tbsp lemon juice 2 tsp vanilla extract 1/4 tsp salt Toppings: 1 cup vegan caramel sauce 1 cup crushed pecans 1 cup chocolate chips, melted Instructions: Line a 9-inch springform cake pan with parchment paper. Prepare the crust: In a large bowl, add almond flour, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Transfer to the springform cake pan. Using clean hands or a rubber spatula, firmly press across the bottom of the pan. Prepare the cheesecake layer: In a blender, add cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour over the chocolate crust. Chill: Chill cheesecake inside the freezer for at least 4 hours (or overnight). Assemble: Remove cheesecake from the freezer. Pour and spread vegan caramel sauce on top of the cheesecake layer. Sprinkle crushed pecans over the caramel. Drizzle melted chocolate over the crushed pecans. Chill again in the freezer for 30 minutes to set. Serve: Let cheesecake thaw for about 10 minutes. Carefully cut cheesecake into 8-12 slices. Enjoy! #holidaybaking #holidaydesserts #nobake #nobakedessert #nobakecheesecake #vegancheesecake #healthydesserts #healthydessertrecipes #coconutmilk #christmasrecipes #dairyfreerecipes #dairyfreedessert #healthyrecipes
🤍 Sugar Cookie Fudge 🤍⁠ ⁠ This soft and creamy no-bake fudge tastes just like a classic holiday sugar cookie! 🎄 Made with simple ingredients like white chocolate chips, Let’s Do Organic Sweetened Condensed Coconut Milk, and coconut flour, it’s entirely dairy-free, gluten-free, and vegan 👏⁠ ⁠ Grab the recipe below 👇 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredients✨⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)⁠ 1 1/4 cups vegan white chocolate chips (220 g)⁠ 2/3 cup coconut flour (75 g)⁠ 1 tbsp vegan butter⁠ pinch of sea salt⁠ sprinkles⁠ ⁠ ✨Directions✨⁠ To a small saucepan over medium heat, add the vegan butter, sweetened condensed coconut milk, vegan white chocolate, coconut flour, and sea salt.⁠ ⁠ Combine and stir the ingredients until all of the white chocolate is melted and all of the ingredients are well incorporated.⁠ ⁠ Transfer the fudge to a baking dish that you’ve lined with parchment paper and sprayed with coconut oil.⁠ ⁠ Press the fudge into the baking dish until you have a flat even layer. Then sprinkle a generous amount of sprinkles and gently pat them into the fudge.⁠ ⁠ Refrigerate the fudge for at least an hour (but it tastes even better overnight) ⁠ ⁠ Once the fudge has fully hardened, slice and enjoy🥰⁠ ⁠ #veganbaking #healthydessertrecipes #holidaybaking #veganrecipes #vegandessert #healthydesserts #dairyfreerecipes #nobakedessert #christmasrecipes #holidayrecipes #holidaydesserts #nobakerecipes #nobake #dairyfreedesserts #easydesserts
🤎 Pecan Pie Brownies 🤎 ⁠ ⁠ These Pecan Pie Brownies are gooey, delicious and with a fudgy and cakey brownie base and topped with a sweet-sticky caramel pecan pie topping for the ultimate holiday dessert 🍫😍 They’re made with better-for-you ingredients and entirely dairy-free, gluten-free and vegan 👏⁠ ⁠ Grab the recipe below👇 Made with Native Forest Organic Simple Coconut Milk @feastingonfruit ⁠ ⁠ Ingredients:⁠ Brownies⁠ 1/4 cup (60g) pumpkin puree⁠ 1/4 cup (50g) avocado oil⁠ 1/4 cup (35g) coconut sugar⁠ 1/4 cup (50g) cane sugar⁠ 2/3 cup (160g) Native Forest Organic Simple Coconut Milk⁠ 1 flax egg (or real egg)⁠ 1 tsp vanilla extract⁠ 1 cup (124g) gluten-free flour⁠ 1/2 cup (50g) cocoa powder⁠ 1 tsp baking soda⁠ 1/2 tsp salt⁠ ⁠ Pecan Pie Topping⁠ 2 tbsp (28g) dairy-free butter⁠ 2 cups (225g) chopped pecans⁠ 3/4 cup (180g) Native Forest Organic Simple Coconut Milk⁠ 2 tbsp (15g) Let’s Do Organic Cornstarch⁠ 1/3 cup (50g) coconut sugar⁠ 1/4 cup (80g) maple syrup⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ ⁠ Instructions⁠ Preheat the oven to 350°F, and line an 8 x 8″ baking pan with parchment paper.⁠ Blend the pumpkin, oil, sugars, coconut milk, flax egg, and vanilla for the brownies.⁠ In a separate bowl, whisk together the dry ingredients for the brownies.⁠ Add wet to dry and mix to form a thick batter.⁠ Spread into the prepared pan, and set aside.⁠ Melt the butter in a saucepan over medium-high heat.⁠ Once hot, add the pecans and toast for one minute starting constantly.⁠ Reduce the heat to medium low, and add the rest of the ingredients.⁠ Simmer for 3 to 4 minutes, stirring frequently until thickened.⁠ Pour/spread over top of the brownie layer.⁠ Bake for 25-28 minutes at 350°F.⁠ Cool completely before slicing, or refrigerate for a couple hours for cleaner slices.⁠ ⁠ #veganbrownies #glutenfreebrowies #pecanpie #vegandesserts #veganbaking #healthydessertrecipes #healthydessert #healthydesserts #coconutmilk #thanksgivingrecipes #veganthanksgiving #dairyfreebaking #dairyfreerecipes⁠
🧡 Pumpkin Streusel Cheesecake 🧡⁠ ⁠ Looking for the perfect Thanksgiving dessert? This Pumpkin Streusel Cheesecake is it! 🥧✨ Imagine a rich, silky pumpkin cheesecake with a cookie crust & crunchy cinnamon streusel topping. It’s easy, delicious, dairy-free & vegan 😍⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Cream by @the_bananadiaries ⁠ Ingredients: Streusel: 1 cup all purpose flour 1 tsp pumpkin spice 3/4 cup light brown sugar 5 tbsp vegan butter, melted & cooled to room temp 1/8 tsp sea salt Cookie Crust: 1 250 g-package Biscoff cookies 1/4 cup vegan butter, melted Pumpkin Cheesecake: 32 ounces vegan cream cheese, room temp 1 15-ounce can pumpkin puree 1/2 cup vegan sour cream or dairy free yogurt, room temp 1 cup Native Forest Organic Simple Coconut Cream 1 cup light brown sugar 1/2 cup granulated sugar 9 tbsp Let’s Do Organic Cornstarch 1 tbsp pumpkin spice 1 tbsp vanilla extract ⁠ Instructions 1. Preheat oven to 400°F. Line a 9″ springform pan with parchment. Place pan on a baking sheet. 2. Mix melted vegan butter, brown sugar, flour, pumpkin spice, & salt until crumbly. 3. Pulse cookies in a food processor until fine. Add melted vegan butter & pulse until wet crumbs. Press into bottom & sides of cheesecake pan. Bake for 10-12 mins. 4. Blend cream cheese, pumpkin puree, & dairy-free yogurt until smooth. Add brown sugar, sugar, cream, pumpkin spice, vanilla, & cornstarch. Blend until smooth. Pour filling into springform pan & smooth. Add streusel. 5. Boil 3-4 cups of water. Pour boiling water into a separate pan for bath. 6. Put water bath pan on lower rack in oven. Place cheesecake on middle rack. Bake for 65-70 mins, until streusel is gold & center is set but wiggly. Turn off oven & leave cheesecake with door slightly cracked for 1 hr. 7. Remove from oven & cool at room temp for 15 mins. Cover, chill in fridge for 4 hrs or overnight. 8. Remove from springform, top with whipped cream & enjoy! #pumpkincheesecake #veganthanksgiving #healthydessertrecipes #vegandesserts #pumpkinpie #veganbaking #thanksgivingrecipes #healthydesserts #vegancheesecake #healthycheesecake #fallbaking #fallrecipes
✨Pecan Pie Cheesecake Bars✨⁠ ⁠ Ditch the traditional pecan pie and make these Pecan Pie Cheesecake Bars instead ! 🍂These bars have a gooey caramel pecan topping, creamy baked cheesecake filling, and a buttery graham cracker crust 😍 They’re perfect to make for Thanksgiving and are made entirely dairy-free, gluten-free and vegan ✨⁠ ⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie ✨⁠ ⁠ Recipe below 👇⁠ ⁠ Crust⁠ 2 cups gluten-free all-purpose flour⁠ 1/2 cup sugar⁠ 1/2 tsp ground cinnamon⁠ 1/2 tsp salt⁠ 1/4 tsp ground ginger⁠ 1/4 tsp ground nutmeg⁠ 1 cup vegan butter, cubed⁠ 1 tsp vanilla extract⁠ ⁠ Pecan Topping⁠ 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (15 ounces total)⁠ 2 heaping cups raw chopped pecans⁠ 2/3 cup chopped medjool dates⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ ⁠ Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper.⁠ In a large bowl, whisk together flour, sugar, cinnamon, salt, ginger, and nutmeg.⁠ Add cubed vegan butter and vanilla extract. Use a pastry cutter or fork to mix until a crumbly dough forms.⁠ Press the dough evenly into the baking dish. Bake for 25-30 mins until edges are golden brown. Let cool.⁠ Shake the sweetened condensed coconut milk cans well. If needed, microwave for 30 secs to mix.⁠ In a large bowl, mix the coconut milk, chopped pecans, chopped dates, vanilla, and salt. Spread over the cooled crust.⁠ Bake for 30 mins. Cool, then refrigerate for 1 hour (or overnight).⁠ Slice into squares and enjoy!⁠ ⁠ #veganthanksgiving #healthydessertrecipes #vegandesserts #pecanpie #veganbaking #thanksgivingrecipes #healthydesserts #vegancheesecake #cheesecakebars
✨ Pumpkin Pie Bars ⁠✨⁠ ⁠ Ditch the traditional pumpkin pie and make these healthier pumpkin pie bars instead! 😋 🎃 They’re super creamy, perfectly spiced, and entirely no-bake, gluten-free, and dairy-free 🍂 Made with Native Forest Organic Simple Coconut Milk by @veggieworldrecipes⁠ 🥥 ⁠ ⁠ Grab the recipe below👇 ⁠ ⁠ ✨Filling Ingredients⁠ 1 cup canned pumpkin purée⁠ 1/2 cup coconut cream from a can of Native Forest Organic Simple Coconut Milk⁠ 2 tbsp maple syrup⁠ 1/4 cup granulated sugar⁠ 2.5 tbsp cornstarch⁠ 1 tsp vanilla⁠ 1 tsp cinnamon⁠ 1/2 tsp allspice⁠ 1/4 tsp each of ginger, nutmeg & salt⁠ ⁠ ✨Crust Ingredients⁠ 1 cup pecans (105g)⁠ ½ cup Let’s Do Organic Unsweetened Shredded Coconut (30g)⁠ 9 pitted dates (83g)⁠ 1/2 tbsp coconut oil⁠ pinch of salt⁠ ⁠ Note: This recipe makes 9 small pie squares. If you want to make a larger batch for more people, feel free to double the recipe.⁠ ⁠ ✨Directions⁠ To create the crust, add the pecans, shredded coconut, dates, coconut oil, and salt to a food processor. Pulse together until the ingredients are well combined.⁠ ⁠ Squeeze the crust ingredients in your palm and if it clumps together, you have a good crust. If it doesn’t clump together, add a little bit more coconut oil and a few more dates.⁠ ⁠ Transfer the crust to a parchment-lined baking tray. I used a 6 x 6 inch pan for this. Press the crust down firmly into the pan using your hands or a spatula.⁠ ⁠ To create the filling, add the pumpkin, coconut cream, maple, sugar, cornstarch, vanilla, cinnamon, allspice, ginger, nutmeg, and salt. Blend until creamy and smooth.⁠ ⁠ Transfer the filling to a pan over medium heat. Cook the mixture for several minutes, until it starts to thicken.⁠ ⁠ Pour the filling on top of the crust and use a spatula to even out the filling.⁠ ⁠ Refrigerate overnight or for 6+ hours. Then cut the bars and top them with coconut whipped cream and a sprinkle of cinnamon. Enjoy!🥰⁠ ⁠ #baking #dessert #thanksgiving #fallbaking #healthydessert #vegandessert #healthybaking #dairyfree #glutenfree #nobake #easyrecipes #healthyrecipes #veganrecipes #thanksgivingrecipes #healthythanksgiving
🍏 Caramel Apple Pie 🍏 ⁠ ⁠ Hold up, you need this Caramel Apple Pie in your life! 🥧🍏 Gooey caramelized apples, homemade salted caramel sauce, and a flaky crust make this the perfect Thanksgiving dessert 😍⁠ ⁠ Grab the recipe below👇 Made with Let’s Do Organic Heavy Coconut Cream⁠ by @the_bananadiaries ✨ ⁠ ⁠ Ingredients:⁠ ⁠ Vegan Caramel Sauce⁠:⁠ 10 tbsp vegan butter⁠ 1 cup + 2 tbsp (320 g) vegan organic brown sugar⁠ 1 tsp ground cinnamon⁠ 1/2 cup (120 mL) Let’s Do Organic Heavy Coconut Cream⁠ 1 tsp vanilla extract⁠ 1 tsp sea salt⁠ ⁠ Apple Pie Filling:⁠ 7–9 large apples, skinned, cored, and sliced very thin⁠ 1 tbsp lemon juice, or apple cider vinegar⁠ 2 tbsp arrowroot powder⁠ 1 tsp vanilla extract⁠ 1 tbsp cinnamon⁠ 1/2 tsp ground nutmeg⁠ 1/2 tsp ground ginger⁠ 1 tbsp vegan butter or coconut oil, chilled⁠ ⁠ Double Pie Crust:⁠ 4 cups (250 g) all purpose flour or gluten free 1:1 baking flour, plus more for rolling*⁠ 1 1/2 cup (180 g) vegan butter, chilled and cubed⁠ 6 tbsp (60 g) arrowroot starch⁠ 2–4 tbsp maple syrup, optional⁠ 12–16 tbsp chilled water⁠ ⁠ Vegan “Egg Wash”⁠:⁠ 2 tbsp dairy free cream (such as coconut cream or soy milk)⁠ 1 tbsp maple syrup⁠ 1 tbsp raw sugar⁠⁠ ⁠ Instructions:⁠ In a small saucepan on medium low heat, melt the vegan butter and brown sugar together until the sugar is nearly melted (being careful not to burn the sugar). This should take about 3-5 mins. Then reduce heat to low, & add in the cinnamon & heavy coconut cream. Continue stirring vigorously until the cream combines w sugar butter mixture. Remove from heat.⁠ Add in sea salt & vanilla & stir to combine. Let sit & cool while you prepare the pie.⁠ Prepare double pie crust and apple filling up until Step 3.⁠ Add in 3/4 of the caramel topping to the apple pie filling, and toss to evenly coat. Proceed with recipe.⁠ Reserve 1/4 caramel sauce for topping!⁠ ⁠ #healthydessertrecipes #healthydesserts #fallbaking #fallrecipes #veganrecipes #veganbaking #veganthanksgiving #applepie #healthydessert #thanksgivingrecipes #thanksgivingfood #dairyfreerecipes #dairyfreebaking
✨Caramel Pecan Turtles ✨⁠ ⁠ You need to make these delicious Caramel Pecan Turtles this fall 😍 They’re nutty, sweet, salty, rich, easy to make and insanely good. You might just eat the whole batch 🤫 They have a stretchy silky, homemade dairy-free caramel, roasted pecans and chocolate for the ultimate crunchy treat 🙌⁠ ⁠ Grab the recipe below made with Native Forest Organic Simple Coconut Milk by Gaby of @veggieworldrecipes 👇 ⁠ ⁠ ✨Ingredients⁠ 1 cup pecans⁠ 1/2 cup dark chocolate chips⁠ 2 1/2 tbsp Native Forest Organic Simple Coconut Milk*⁠ 1/4 cup coconut sugar⁠ 3 tbsp cornstarch⁠ dash of vanilla⁠ pinch of sea salt⁠ ⁠ *Refrigerate the can of coconut milk overnight and scoop out 2.5 tablespoons of the solid coconut cream that forms at the top.⁠ ⁠ ✨Directions⁠ First, let’s make the caramel sauce. Start by opening the can of coconut milk and scooping out the coconut cream.⁠ ⁠ Add it to a small pan over medium heat, along with the coconut sugar, vanilla, salt & cornstarch whisk everything together making sure to break up any clumps.⁠ ⁠ Refrigerate the caramel for a few minutes so it can cool off and solidify.⁠ ⁠ Melt the chocolate chips in the microwave. Do this in 30-second increments, taking it out to stir the chocolate in between. Repeat this until all of the chocolate has melted.⁠ ⁠ Line a tray with parchment paper.⁠ ⁠ Scoop out a small spoonful of melted chocolate & spread it in a small circle on the baking sheet.⁠ ⁠ Arrange five pecans in a circle on top of the chocolate.⁠ ⁠ Repeat this for all of the pecans. This recipe makes about 16 turtles, so you will use up about 80 pecans.⁠ ⁠ Refrigerate until the chocolate hardens, about 10 mins.⁠ ⁠ Next, pour a spoonful of caramel sauce on top of each turtle. Place them in the fridge for another 15-20 mins, until the caramel hardens.⁠ ⁠ Remove the turtles from the fridge & top them with another spoonful of chocolate. Refrigerate until the chocolate hardens.⁠ ⁠ Remove the turtles from the fridge, top with flakey salt & enjoy!⁠ ⁠ #nobake #nobakedessert #vegansnacks #vegandessert #healthydessert #veganbaking #glutenfreerecipes #dairyfreerecipes #veganrecipes⁠ #fallbaking #healthydesserts #healthydessertrecipes⁠
🤎 Pumpkin Cheesecake Brownies 🤎⁠ ⁠ Treat yourself to the ultimate fall treat with our Pumpkin Cheesecake Brownies! 🍂 These rich, fudgy brownies with a pumpkin cheesecake swirl are so irresistible, you’ll want to make a few extra batches 😋 Made dairy-free and vegan with Native Forest Organic Classic Coconut Milk, they’re the perfect addition to your Thanksgiving table or any cozy November evening ☺️ ✨⁠ ⁠ Grab the recipe below!👇⁠ ⁠ ⁠✨Ingredients✨⁠ ⁠ Brownie Layer:⁠ 1⁄2 cup vegan butter⁠ 1⁄2 cup dark chocolate chips⁠ 1⁄2 cup water⁠ 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)⁠ 1 1⁄4 cups sugar⁠ 2 tsp vanilla extract⁠ 1 1⁄4 cups all-purpose flour⁠ 3⁄4 cup cocoa powder⁠ 1⁄2 tsp salt⁠ 1⁄2 cup dark chocolate chips, for a mix-in⁠ ⁠ Pumpkin Cheesecake Layer:⁠ 1⁄2 cup raw cashews⁠ 1⁄3 cup classic coconut milk⁠ 1⁄4 cup vegan cream cheese (2 ounces)⁠ 1⁄4 cup pumpkin puree (2 ounces)⁠ 2 tbsp brown sugar⁠ 1⁄2 tbsp pumpkin pie spice⁠ 1⁄2 tsp vanilla extract⁠ ⁠ Instructions⁠ Preheat oven to 350°F and line a square baking dish with parchment paper.⁠ Blend cashews, coconut milk, vegan cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla until smooth. Set aside.⁠ In a microwave-safe bowl, melt vegan butter, chocolate chips, and water for 1 minute. Mix in flax eggs, sugar, and vanilla. Add flour, cocoa powder, and salt, and stir until combined. Fold in extra chocolate chips.⁠ Pour the brownie batter into the dish, then spoon the pumpkin cheesecake mixture on top. Swirl them together with a toothpick or knife. Sprinkle more chocolate chips on top if you’d like.⁠ Bake for 40-45 minutes. Let them cool completely before cutting into squares.⁠ Slice, serve, and enjoy!⁠ ⁠ #veganrecipes #pumpkinrecipes #pumpkinrecipe #fallbaking #pumpkinbrownies #pumpkinlover #pumpkinseason #fallbakes #vegandesserts #veganbrownies #healthybrownies #pumpkinbrownies #healthydesserts #healthydessertrecipes #veganbaking #healthybaking #thanksgivingrecipes
✨Pumpkin Cinnamon Rolls✨⁠ ⁠ Get ready for the most incredible cinnamon rolls you’ve ever head. Imagine the fluffiest, softest, squishiest, pumpkin cinnamon rolls that have all cozy warming spices of fall 😋 Even better, they’re easy to make, entirely gluten-free, dairy-free, and vegan 🙌 😍 ⁠Made with Native Forest Organic Simple Coconut Milk 🥥⁠ ⁠ Grab the recipe below👇 by @the_bananadiaries ⁠ ⁠ Pumpkin Roll Dough:⁠ 1 3/4 cup (230 g) tapioca starch⁠ 1 1/2 cups (150 g) millet flour⁠ 1 cup (155 g) rice flour⁠ 1 cup (120 g) Let’s Do Organic Cornstarch⁠ 1/2 cup (68 g) sorghum flour⁠ 3/4 cup (150 g) granulated sugar⁠ 1/4 cup (35 g) psyllium husk powder⁠ 1 tbsp baking powder⁠ 1 tbsp pumpkin pie spice⁠ 1/2 tsp xanthan gum⁠ 4 1/2 tsp (14 g) instant yeast (quick rise yeast)⁠ 1/4 tsp sea salt⁠ 1 cup warm Native Forest Organic Simple Coconut Milk⁠ 1/2 cup warm water⁠ 1/2 cup pumpkin puree⁠ 1/2 cup vegan butter, melted but not hot⁠ 1 tbsp apple cider vinegar⁠ 1 tsp vanilla extract⁠ ⁠ Pumpkin Filling:⁠ 1/2 cup vegan butter, room temp⁠ 1 cup light brown sugar⁠ 1 1/2 tbsp pumpkin pie spice⁠ ⁠ Icing:⁠ 1/2 cup vegan cream cheese, room temp⁠ 1 cup powdered sugar, sifted⁠ 1 tsp vanilla extract⁠ ⁠ Instructions:⁠ 1. Line a 9x13” pan with parchment.⁠ 2. In a bowl, whisk together dry ingredients⁠ 3. Next add in wet ingredients and mix until smooth (7 mins with mixer, 15 mins by hand).⁠ 4. Dust surface with tapioca starch & roll dough into a 12x18” rectangle.⁠ 5. Spread room-temp vegan butter on the dough. Sprinkle with brown sugar & pumpkin pie spice evenly.⁠ 6. Slice dough into 1.5” strips (12 rolls total). Roll each strip into a cinnamon roll. Place in pan, cover with towel & let rise in a warm place for 30 mins.⁠ 7. Preheat oven to 350°F. Bake rolls for 30-32 mins until golden. Cool for 5-10 mins.⁠ 8. Mix vegan cream cheese, powdered sugar, and vanilla extract to make icing. Spread icing on warm rolls. Serve & enjoy!⁠ ⁠ #veganbaking #vegancinnamonrolls #cinnamonrolls #vegandesserts #vegandessertrecipes #glutenfreebaking #healthybaking #cookiedough #healthydessertrecipes #healthydesserts #bakingrecipe #bakingvideo #fallbaking #fallrecipes #pumpkinrecipes
🥔 Potato Gratin 🥔⁠ ⁠ Craving cozy comfort food? ✨This easy creamy potato gratin is the perfect, nutritious, and filling meal for your weeknight dinners. It’s creamy, cheesy and made entirely dairy-free thanks to Native Forest Organic Coconut Milk ⁠ ⁠ Grab the recipe below 👇😋⁠ ⁠ Ingredients:⁠ 2 lb potatoes 1 large white onion⁠ 1 1/2 cup (10 oz) Native Forest Organic Simple Coconut Milk⁠ 1/2 cup nutritional yeast⁠ 1 cup vegetable stock⁠ 1/4 cup soaked cashews⁠ juice from 1/2 lemon⁠ 1/2 tbsp onion powder⁠ 1/2 tbsp garlic powder⁠ 1/4 tsp turmeric (optional, for color)1 tsp salt⁠ 1 tsp pepper⁠ ⁠ Directions:⁠ Start by washing and very thinly slicing your potatoes. I recommend using a mandolin as it makes getting thin slices much easier and faster. Also, slice the onion.⁠ Arrange the potatoes in a baking dish. I used a 9 x 9 inch dish.⁠ To a blender, add the coconut milk, nutritional yeast, veg stock, cashews (make sure you soak them overnight, or for 1 hour in boiling water before making the recipe), lemon juice, onion & garlic powder, turmeric, salt & pepper. Blend on high speed until very smooth and creamy.⁠ Pour the liquid on top of the potatoes. Important: make sure that every potato slice is fully covered in the liquid. Any parts that are not covered may not fully cook.⁠ Bake the gratin for 50-55 minutes at 400F.⁠ Remove the from over, top with vegan parmesan, fresh thyme, and parsley, and enjoy!⁠ ⁠ ⁠ ⁠
🍎 Apple Spice Chia Pudding 🍎 ⁠ ⁠ Start your day with a taste of fall! 😋🍎⁠ This apple spice chia seed pudding with warm, cinnamon apples is the easiest meal-prep friendly breakfast 🍂✨⁠ ⁠ Grab the recipe below 👇 by @sunnysrecipes⁠ ⁠ Ingredients:⁠ 3 tbsp chia seeds⁠ 1/2 cup Native Forest Organic Simple Coconut Milk⁠ 1/2 tsp cinnamon⁠ 1 tbsp maple syrup⁠ ⁠ Sautéed apples:⁠ 1/2 chopped apple⁠ 1/2 tsp cinnamon⁠ 1 tbsp maple syrup⁠ ⁠ Directions:⁠ In a container combine all the ingredients together⁠ Stir well until fully incorporated.⁠ Place in the fridge overnight.⁠ In a pan sauté together the apples, cinnamon and maple syrup.⁠ Once the apples are soft, add it to the top of the chia seed pudding.⁠ Enjoy!⁠ ⁠ #healthyrecipes #chiapudding #chiapuddingrecipe #fallbreakfast #fallrecipes #healthydessertrecipes #veganrecipes #healthyveganrecipes #applespice #fallrecipe
🤎 Pecan Pie Bars 🤎 ⁠ ⁠ These chewy, gooey Pecan Pie Bars taste just like cozy pecan pie and are made with better-for-you ingredients! 🍂🥧 They have a sticky-sweet pecan topping, buttery crust, and are entirely dairy-free, gluten-free friendly, and vegan 👏⁠ ⁠ Grab the recipe below👇 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie ✨⁠ ⁠ Ingredients⁠ Crust:⁠ 2 cups gluten-free all-purpose flour⁠ 1/2 cup sugar⁠ 1/2 tsp ground cinnamon⁠ 1/2 tsp salt⁠ 1/4 tsp ground ginger⁠ 1/4 tsp ground nutmeg⁠ 1 cup vegan butter, cubed⁠ 1 tsp vanilla extract⁠ ⁠ Pecan Layer:⁠ 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk⁠ 2 heaping cups raw chopped pecans⁠ 2/3 cup chopped medjool dates⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ ⁠ Instructions⁠ Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper. For a 9x13-inch dish, reduce baking time by 5-7 minutes.⁠ In a large bowl, whisk flour, sugar, cinnamon, salt, ginger, and nutmeg.⁠ Add cubed vegan butter and vanilla extract. Cut butter into the flour with a pastry cutter or fork until a crumbly dough forms. Small specks of butter are normal.⁠ Press dough into the baking dish in an even layer. Bake for 25-30 minutes until edges are light golden brown. Cool in the pan.⁠ Shake sweetened condensed coconut milk cans to mix. If not mixed, pour into a bowl and microwave for 30 seconds.⁠ In a large bowl, mix sweetened condensed coconut milk, chopped pecans, chopped medjool dates, vanilla extract, and salt. Pour over cooled crust and spread evenly.⁠ Bake for 30 minutes. Cool in the pan. Transfer to the refrigerator for 1 hour to set (overnight preferred).⁠ Slice pecan pie bars into squares. Enjoy!⁠ ⁠ #veganthanksgiving #healthydessertrecipes #vegandesserts #pecanpie #veganbaking #thanksgivingrecipes #healthydesserts #veganrecipes #cheesecakebars #vegandessert #healthybaking
🤎 Almond Joy Bars 🤎⁠ ⁠ Welcome back to pt. 5 of our healthy halloween candy series with homemade almond joys 😍 We’ve created a healthier version of the classic Almond Joy Bar 🥥 They’re not only delicious and full of coconut flavor, but also so easy to make ☺️ Made with Let’s Do Organic Unsweetened Shredded Coconut and Let’s Do Organic Sweetened Condensed Coconut Milk by @veggieworldrecipes ✨⁠ ⁠ Grab the recipe below 👇⁠ ⁠ ✨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!⁠ ⁠ #vegandesserts #vegandessert #heathydessert #healthydessertrecipes #veganrecipes #healthyhalloweenrecipes #fallrecipes #healthycandybar #candybarrecipes #healthydesserts #almondjoy #shreddedcoconut #halloweenrecipes #healthyhalloween
🤎 Snickers Cookie Bars 🤎⁠ ⁠ Welcome back to pt. 4 of our healthy halloween candy series with snickers cookie bars 😍 These bars have layers of shortbread cookie, salted caramel, roasted peanuts, and rich dark chocolate for the perfect Halloween treat 🍫 They’re GOOEY, crunchy, sweet, and salty 😋⁠ Made with Let’s Do Organic® Caramel Sweetened Condensed Coconut Milk 🥥 ⁠ ⁠ Grab the recipe below👇⁠ ⁠ Ingredients:⁠ Cookie Crust:⁠ 1/2 cup vegan butter, cubed⁠ 1/4 cup sugar⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ 1 cup gluten-free all-purpose flour⁠ ⁠ Peanut Caramel Filling:⁠ 2 cans Let’s Do Organic® Caramel Sweetened Condensed Coconut Milk⁠ 2/3 cup sugar⁠ 1/2 cup vegan butter⁠ 1 and 1/2 tbsp cornstarch⁠ 2 tsp vanilla extract⁠ 1/4 tsp salt⁠ 1 cup chopped roasted unsalted peanuts⁠ ⁠ Chocolate Topping:⁠ 1 1/2 cups chocolate chips⁠ 1 1/2 tbsp coconut oil⁠ ⁠ Instructions:⁠⁠ Preheat the oven to 350°F and line an 8×8 inch baking dish with parchment paper.⁠ In a large bowl, mix vegan butter, sugar, vanilla extract, and salt until creamy. Add flour and stir until combined (it will be dry and crumbly).⁠ Transfer the dough to the baking dish, press it down, and bake for 15-20 minutes until edges are golden brown. Let it cool completely.⁠ In a small pot, combine caramel sweetened condensed coconut milk, sugar, and vegan butter. Heat on medium-low, stirring until butter melts. Add cornstarch and cook for about 10 minutes until caramel thickens. Remove from heat, add peanuts, vanilla extract, and salt. Stir.⁠ Pour the caramel over the baked crust. Chill in the refrigerator for 1 hour.⁠ In a microwave-safe bowl, melt chocolate chips and coconut oil. Spread over the caramel layer. Chill in the freezer for 30 minutes.⁠ Gently slice into 12 or 16 squares. Enjoy!⁠ ⁠ ⁠#vegandesserts #vegandessertrecipes #healthydesserts #healthydessert #healthydessertrecipes #vegancaramel #dairyfreerecipes #dairyfreeproducts #veganbaking #dairyfreebaking⁠ ⁠ ⁠ ⁠ ⁠#healthydessert #healthydessertrecipes #healthydesserts #coconutcream #easydesserts #vegancaramel #vegandesserts #veganrecipes #easydessert #homemadecandy #halloweenrecipes #fallrecipes #fallbaking
🍏 candy apple “donuts” 🍏⁠ ⁠ These candy apple “donuts” are such a healthy and fun fall treat 😍 Think a healthier version of a candy apple, but made with just a few simple ingredients 🤗 You might just devour the whole tray in one sitting 🤭⁠ ⁠ 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!⁠ .⁠ .⁠ .⁠ .⁠ #healthydesserts #healthydessertrecipes #healthydessert #fallbaking #falldesserts #fallrecipes #candyapples #appledonuts #chocolateapples #fallsnacks #healthysnacks #healthytreats #veganrecipes
🍏CARAMEL APPLE MAGIC BARS🍏 ⁠ ⁠ These 7 layer bars are loaded with a gooey combo of apples, caramel, and apple spice! 🍂🍏 They have a gluten-free crispy maple crust, gooey caramel apple filling made with apple butter and Let’s Do Organic Sweetened Condensed Coconut Milk and then have crunchy apples, walnuts, coconut, and chocolate chips layered in 😋⁠ ⁠ Grab the recipe below👇 by @feastingonfruit⁠ ⁠ CRUST⁠ -4 cups (100g) crispy rice cereal⁠ -2 tbsp (40g) maple syrup⁠ -1/4 cup (65g) nut/seed butter⁠ -2 tbsp (25g) coconut oil⁠ -1 tsp apple pie spice (cinnamon, nutmeg, allspice)⁠ -1/4 tsp salt⁠ ⁠ BARS⁠ -1 Granny Smith apple, shredded or finely diced (~150g)⁠ -3/4 cup (120g) semi-sweet chocolate chips⁠ -3/4 cup (90g) chopped walnuts⁠ -3/4 cup (55g) shredded coconut⁠ -10oz Let’s Do Organic Sweetened Condensed Coconut Milk⁠ -1/2 cup (130g) apple butter⁠ -1 tsp vanilla extract⁠ -1/2 tsp apple pie spice⁠ ⁠ CARAMEL⁠ -1 tbsp (12g) coconut oil, melted⁠ -2 tbsp (40g) maple syrup⁠ -2 tbsp (32g) nut/seed butter⁠ -1/2 tsp vanilla extract⁠ ⁠ INSTRUCTIONS⁠ Preheat the oven to 350°F. Line an 8x8” pan with parchment paper. In a food processor, blend the cereal to fine crumbs. Add the remaining crust ingredients and process to a wet sand texture. Press firmly into the baking pan, and bake 15 minutes until just golden brown. Set aside to cool.⁠ ⁠ In a bowl, whisk together the sweetened condensed coconut milk, apple butter, vanilla, and spice. Once the crust is cool to the touch, layer apples > chocolate chips > walnuts > coconut in. Pour the apple butter/milk mixture over top and shake/press so it soaks down through all those layers. Bake 30-35 minutes until golden around the edges and no longer wet/jiggly.⁠ ⁠ Cool, then refrigerate overnight. Whisk together caramel ingredients, drizzle on top of the bars, slice and serve.⁠ ⁠ ⁠ #healthydesserts #healthydessertrecipes #healthydessert #fallbaking #falldesserts #fallrecipes #healthytreats #veganrecipes #sevenlayerbars⁠ #magiccookiebars #caramelapple #dairyfree #glutenfreedesserts #glutenfreebaking⁠
✨Caramel Candy Bars✨⁠ ⁠ Welcome back to pt. 3 of our healthy halloween candy series with Caramel Candy Bars 😍 Ditch the store bought candy and easily make your own caramel candy bars at home 👏 These bites of caramel are dipped in rich, velvety chocolate perfectly creamy, soft, chewy, and indulgent 😍 Best of all? They’re entirely dairy-free, gluten-free, and refined sugar-free.⁠ ⁠ Grab the recipe below 👇 Made with Let’s Do Organic Heavy Coconut Cream by @upbeetandkaleingit ✨⁠ ⁠ for the caramel:⁠ 3/4 cup @lakanto sugar substitute (or any other sugar)⁠ 1/2 cup Let’s Do Organic Heavy Coconut Cream⁠ 1/4 cup coconut oil (vegan butter works too)⁠ 1/2 teaspoon sea salt⁠ 1 teaspoon vanilla extract⁠ 1/2 cup runny peanut butter (or any nut/seed butter)⁠ ⁠ for dipping:⁠ 1 and 1/4 cup unsweetened chocolate (the caramel is very sweet)⁠ 1 tablespoon coconut oil (optional, for smoother dipping)⁠ ⁠ Line a square baking dish with parchment paper, leaving some hanging over the edges for easy removal later. In a saucepan, combine Lakanto sugar substitute, heavy coconut cream, coconut oil, and salt over medium heat. Stir until boiling, then reduce heat to medium-low and cook for about 20 minutes, stirring frequently to prevent burning. Remove from heat, stir in vanilla extract and peanut butter, then pour into a bread loaf pan. Let cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours until firm. Remove from pan, cut into squares or rectangles. Melt dark chocolate and coconut oil in the microwave, then dip each caramel piece into the chocolate using a fork. Place on a parchment-lined baking sheet and refrigerate for 15-20 minutes until set. Store in the refrigerator for up to two weeks. Enjoy your homemade treats!⁠ ⁠ ⁠#healthydessert #healthydessertrecipes #healthydesserts #coconutcream #easydesserts #vegancaramel #vegandesserts #veganrecipes #easydessert #homemadecandy #halloweenrecipes #fallrecipes #fallbaking