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🍪 Cookie Dough Ice Cream 🍪⁠ ⁠ Welcome back to DAY 7 of Homemade Dairy-Free Ice Cream Recipes! 🍨 This Dairy-Free Cookie Dough Ice Cream is about to be on repeat all summer long. It’s creamy, sweet, and packed with chunks of chocolate chip cookie dough in every single bite 🍪 It can be made with or without an ice cream maker too!✨⁠ ⁠ SAVE this post and grab the recipe below 👇 Made with Native Forest Organic Classic Coconut Milk ⁠ ⁠ Grab the recipe below👇⁠ ⁠ Ice Cream Ingredients:⁠ 2 cans Native Forest Organic Classic Coconut Milk ⁠ 3⁄4 cup granulated sugar⁠ 1 tbsp vanilla extract⁠ 1⁄8 tsp salt⁠ 1 1⁄2 cups edible cookie dough (store bought or use recipe below)⁠ ⁠ Cookie Dough Ingredients:⁠ 1⁄2 cup vegan butter, softened⁠ 1⁄2 cup light brown sugar⁠ 1⁄2 cup sugar⁠ 2 tbsp non-dairy milk⁠ 2 tsp vanilla extract⁠ 1 and 1⁄4 cups all-purpose flour or gluten-free flour, heat treated*⁠ 1⁄2 tsp salt⁠ 2⁄3 cup mini chocolate chips⁠ ⁠ Instructions: (ice cream maker)⁠ Chill ice cream maker bowl for 24 hours.⁠ Prepare cookie dough if homemade.⁠ Blend coconut milk, sugar, vanilla, and salt until smooth.⁠ Churn mixture in ice cream maker, adding cookie dough.⁠ Freeze until firm, then scoop and enjoy!⁠ ⁠ (no ice cream maker)⁠ Prepare cookie dough if homemade.⁠ Blend coconut milk, sugar, vanilla, and salt until smooth.⁠ Stir in cookie dough, freeze overnight.⁠ Thaw briefly, scoop, and enjoy!⁠ ⁠ Cookie Dough Instructions:⁠ Preheat oven to 350°F. Line baking sheet with parchment paper.⁠ Bake flour for 5-7 mins, cool, then sift to remove clumps.⁠ Cream vegan butter, sugars, milk, and vanilla until fluffy.⁠ Fold in flour, salt, then stir in chocolate chips.⁠ Roll into balls, freeze until ready to use.⁠ ⁠ #veganicecream #dairyfreeicecream #coconutmilkicecream #coconutmilk #summerrecipes #frozendessert #cookiedoughicecream #healthydesserts #healthydessertrecipes #healthydessert #vegandessert #dairyfreerecipes
🥥 NINJA CREAMI COCONUT ICE CREAM 🥥 ⁠ ⁠ Welcome back to DAY 6 of Homemade Dairy-Free Ice Cream Recipes 🍨 🥥 If you love all things coconut, you’ve got to try this one 🤭 It’s rich, creamy, and made with just a few simple ingredients like Native Forest Organic Simple Coconut Milk. Made completely dairy-free and vegan, but we promise you’d never know 😍⁠ ⁠ SAVE this post and grab the recipe below 👇by @veggieworldrecipes ⁠ ⁠ ✨Ingredients⁠ 1 cup Native Forest Organic Simple Coconut Milk⁠ 2/3 cup Let’s Do Organic Unsweetened Shredded Coconut Flakes⁠ 2 tbsp vanilla protein powder⁠ 1/2 tsp vanilla bean paste or vanilla extract⁠ 3 tbsp Let’s Do Organic Sweetened Condensed Coconut Milk⁠ pinch of salt⁠ Let’s Do Gluten Free Gluten Free Sugar Cones⁠ ⁠ ✨Directions⁠ Add all of the ingredients to a blender. Blend until smooth and transfer to your creami cup. Freeze overnight.⁠ ⁠ Once frozen, blend the ice cream on the “lite ice cream setting”. Then open the creami cup, dig a well in the middle, add 2 more tablespoons of coconut milk, and blend again on the “re-spin” setting.⁠ ⁠ Scoop up the ice cream, add to your cone, top with more coconut flakes if you wish, and dig in🥰⁠ ⁠ ✨If not using a Ninja Creami⁠ If you are not using a creami to make this, blend up all of the ingredients in a blender. Then transfer to ice cube molds and freeze overnight.⁠ ⁠ In the morning, add the ice cream cubes to a blender, along with 2 tablespoons of coconut milk, and pulse until you get a smooth ice cream texture.⁠ ⁠ Scoop up the ice cream into your cone and enjoy!⁠ ⁠ #icecream #dairyfreeicecream #ninjacreamirecipes #coconuticecream #ninjacreami #vegan ##healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk
🍨 Dairy-Free Ice Cream Sandwiches 🍨 ⁠ Welcome to DAY 5 of Homemade Dairy-Free Ice Cream Recipes 😍 These nostalgic ice cream sandwiches have two layers of fudgy brownies sandwiched between a thick and creamy layer of dairy-free vanilla ice cream 🍨🤭 ⁠ Made with Native Forest Organic Classic Coconut Milk 🥥 ⁠ SAVE this post and grab the recipe below 👇 ⁠ ⁠ ✨ Ingredients ✨⁠ ⁠ CHOCOLATE BROWNIES 1/2 cup dairy-free butter, melted 1/2 cup brown sugar 1/2 cup sugar 1/4 cup non-dairy milk 1 tbsp vanilla extract 1 and 1/2 cup all-purpose flour (or gluten-free baking flour) 1/2 cup cocoa powder (not dutch-processed) 1/2 tsp baking powder 1/2 tsp salt VANILLA ICE CREAM 2 cans Native Forest Organic Classic Coconut Milk 3/4 cup granulated sugar 1 tbsp vanilla extract 1/8 tsp salt ✨ Instructions ✨⁠ ✅ The night before: Pop your ice cream maker bowl in the freezer to chill (needs ~24 hrs). ✅ Mix melted dairy-free butter, brown sugar, sugar, non-dairy milk & vanilla. Fold in flour, cocoa, baking powder & salt. Bake in a parchment-lined 9×13 pan at 350°F for ~18 min. Let cool completely. ✅ Blend full-fat coconut milk, sugar, vanilla & a pinch of salt until smooth. Churn in your frozen ice cream maker bowl to soft-serve consistency. ✅ Flip brownies out of the pan & cut in half. Spread ice cream over one half, top with the other. Wrap & freeze for 1 hour. ✅ Cut into bars, roll the edges in sprinkles, mini chips, or crushed nuts for extra fun! ⁠ #homemadeicecream #dairyfreeicecream #nobake #summerdesserts #healthydesserts #healthydessertrecipes #dairyfreedessert #dairyfree #icecreambars #veganicecream #coconutmilk #dairyfreerecipes #icecreamsandwich
🍫 Salted Caramel Crunch Ice Cream Bars 🍫⁠ ⁠ Welcome to DAY 4 of Homemade Dairy-Free Ice Cream Recipes 😍 These Salted Caramel Crunch Ice Cream Bars are creamy, chocolatey, gooey, crunchy, and totally dairy-free 🤭 ⁠ Made with Let’s Do Organic Heavy Coconut Cream and Sweetened Condensed Coconut Milk by @pastrybysaloni⁠ ⁠ SAVE this post and grab the recipe below 👇 ⁠ ⁠ ✨ Ingredients ✨⁠ ⁠ Ice Cream Layer⁠ ⁠ 1 can (395ml) Let’s Do Organic Heavy Coconut Cream⁠ 1 can (200ml) Let’s Do Organic Sweetened Condensed Coconut Milk⁠ ⁠3 tsp vanilla bean paste⁠ or extract⁠ ⁠1/8 tsp salt⁠ ⁠ Caramel Layer⁠ ⁠1 can (200ml) Let’s Do Organic Sweetened Condensed Coconut Milk⁠ ⁠1/2 cup light brown sugar⁠ ⁠60g non-dairy butter⁠ ⁠1/4 tsp sea salt⁠ ⁠ Chocolate Crunch Coating⁠ ⁠1 1/2 cups chopped dark chocolate⁠ ⁠1/4 cup neutral oil⁠ ⁠1/3 cup roasted hazelnuts (or puffed quinoa or buckwheat groats)⁠ ⁠ ✨ Instructions ✨⁠ ⁠ Whisk together ice cream layer ingredients until smooth. Pour into ice cream bar molds and freeze until firm.⁠ ⁠ In a saucepan, heat caramel ingredients until thick and golden. Let cool slightly, then spoon into the center of each mold. Freeze again.⁠ ⁠ Melt chocolate with oil, stir in hazelnuts or crunch. Dip frozen bars into the coating and freeze one more time.⁠ ⁠ Enjoy straight from the freezer!⁠ ⁠ #homemadeicecream #dairyfreeicecream #nobake #summerdesserts #coconutcream #healthydesserts #healthydessertrecipes #dairyfreedessert #dairyfree #icecreambars #veganicecream
COOKIE MONSTER ICE CREAM 🍪⁠ ⁠ Welcome to DAY 3 of Homemade Dairy-Free Ice Cream Recipes! 🍨 If your inner child still dreams about cookie dough + Oreos, this one’s for you 😍⁠ This ultra creamy and vibrant coconut milk ice cream is loaded with chocolate chip cookies, Oreos, and is made completely dye-free with blue spirulina 💙⁠ ⁠ Grab the recipe below👇 (no-churn and with an ice cream maker!)⁠ ⁠ 2 cans Native Forest Organic Classic Coconut Milk⁠ 3/4 cup granulated sugar⁠ 1 tbsp vanilla extract⁠ 1 tbsp blue spirulina powder⁠ 1/8 tsp salt⁠ 10 Oreo cookies, chopped⁠ 10 crunchy chocolate chip cookies, chopped⁠ ⁠ Instructions⁠ (ice cream maker)⁠ The day before making this ice cream, place the ice cream churning bowl inside freezer. It should chill for 24 hours.⁠ Add coconut milk, sugar, vanilla extract, blue spirulina powder, & salt to blender. Blend for 2-3 mins, until smooth & creamy.⁠ Pour mixture into ice cream maker. Churn according to ice cream maker‘s instructions. During the final 1-2 minutes, add chopped oreo cookies & chocolate chip cookies.⁠ Transfer to a freezer-safe container. Cover & chill in the freezer for at least 4 hours (or until firm). Alternatively, you can enjoy it immediately as soft serve.⁠ Remove ice cream from freezer. Thaw for 5-10 mins before scooping. Enjoy!⁠ ⁠ Instructions (no-churn)⁠ Add coconut milk, sugar, vanilla extract, blue spirulina powder, and salt to a high-speed blender. Blend for 2-3 mins, until smooth and creamy.⁠ Pour mixture into a freezer-safe container. Add chopped oreo cookies & chocolate chip cookies. Stir to evenly mix the cookies throughout the ice cream. Cover & chill in the freezer overnight (or until firm).⁠ Remove ice cream from freezer. Thaw for 5-10 mins before scooping. Enjoy!⁠ ⁠ #homemadeicecream #healthyicecream #veganicecream #dairyfreeicecream #dairyfreedessert #healthydessertrecipes #dairyfreerecipes #veganrecipes #vegandessert #vegandesserts #frozendessert #coconutmilk
🍪 Healthier Cookie Dough Klondike Bars 🍪⁠ ⁠ Welcome to DAY 2 of Homemade Dairy-Free Ice Cream Recipes 🍨 These dairy-free healthier cookie dough ice cream bars are basically a healthy Klondike bar studded with a generous serving of cookie dough 🤭 Need we say more? 😍 ⁠ SAVE this post and grab the recipe below 👇 by @upbeetandkaleingit ✨⁠ Made with Native Forest Organic Simple Coconut Milk 🥥⁠ ⁠ ✨ Ingredients ✨⁠ ⁠ Ice Cream⁠ ⁠ 1 cup soaked cashews (rinsed and drained)⁠ ⁠ 1/2 cup Native Forest Organic Simple Coconut Milk⁠ ⁠ 1/4 cup maple syrup⁠ ⁠ 1/2 cup water⁠ ⁠ 1/2 tbsp vanilla extract⁠ ⁠ Cookie Dough⁠ ⁠ 1/4 cup oat flour⁠ ⁠ 1/4 cup almond flour⁠ ⁠ 1/4 cup unsweetened almond milk⁠ ⁠ 4 large medjool dates, pitted⁠ ⁠ 1/4 tsp almond extract⁠ ⁠ 1/4 cup runny peanut butter or nut butter⁠ ⁠ 1/4 cup chocolate chips⁠ ⁠ Chocolate Coating⁠ ⁠ 1 1/3 cup chocolate chips⁠ ⁠ 1 tbsp coconut oil⁠ ⁠ ✨ Instructions ✨⁠ ⁠ Blend cashews, coconut milk, maple syrup, water, and vanilla until smooth. Pour into a loaf pan lined with parchment.⁠ ⁠ Blend cookie dough ingredients (except chocolate chips) in a food processor. Fold in chocolate chips.⁠ ⁠ Drop dough chunks into the ice cream base. Freeze 6–8 hours.⁠ ⁠ Slice into bars.⁠ ⁠ Melt chocolate and coconut oil. Dip bars and freeze for 30 minutes.⁠ ⁠ Enjoy straight from the freezer!⁠ ⁠ #cookiedoughbars #veganicecream #dairyfreedessert #nobake #coconutmilk #summerdesserts #homemadeicecream #healthydesserts #healthydessert #healthyicecream #healthydessertrecipes
🤍🥥White Chocolate Macadamia Nut Blondies 🤍🥥⁠ ⁠ These are outrageously soft, sweet, and just a little salty in the best way ☺️ One bowl. Eight ingredients. Zero fuss🤭⁠ Think melt-in-your-mouth texture, buttery crunchy macadamias, and creamy white chocolate chips all brought together with our Let’s Do Organic Sweetened Condensed Coconut Milk 🥥 SAVE this post and grab the recipe below👇⁠ ⁠ Ingredients⁠ 1/2 cup butter or dairy-free butter⁠ 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (14 oz total)⁠ 1 tbsp vanilla extract⁠ 1 and 3/4 cups all-purpose flour (or GF baking flour)⁠ 1/2 tsp baking powder⁠ 1/2 teaspoon salt⁠ 1/2 cup chopped raw macadamia nuts⁠ 1/2 cup white chocolate chips (dairy-free if needed)⁠ ⁠ Instructions⁠ Preheat the oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper, leaving some of the paper hanging over the edges.⁠ In a microwave-safe bowl, add the dairy-free butter and sweetened condensed coconut milk. Microwave for 90 seconds. Add vanilla extract, then whisk together to combine.⁠ Add all-purpose flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients until combined. Stir in the chopped macadamia nuts and white chocolate chips.⁠ Bake blondies for 30 minutes or until the edges are golden brown. Remove from the oven and let cool for 15 minutes inside the baking dish. Gently remove from the baking dish and cool completely. Sprinkle flaky sea salt on top. Slice into 16 bars. Enjoy! #veganbaking #healthydessertrecipes #vegandesserts #dairyfreebaking #dairyfreerecipes #healthydessertrecipes #desserts #macadamia #macadamianut #sweetenedcondensedcoconutmilk #bakingrecipes #summerecipes #summerbaking
✨Raspberry Ice Cream Bars✨⁠ ⁠ SAVE this post for healthier Raspberry White Chocolate Ice Cream Bars ☺️ They easily come together with a no-churn raspberry ice cream made with Native Forest Organic Simple Coconut Milk, cashews, maple syrup, and raspberries! 😍⁠ ⁠ Grab the recipe below 👇 by @veggieworldrecipes ✨⁠ ⁠ Ingredients:⁠ 1 cup Native Forest Organic Simple Coconut Milk⁠ 1/2 heaping cup of cashews (80 grams)⁠ 1/3 cup maple syrup⁠ 1 tsp vanilla⁠ 3/4 cup raspberries (100 grams)⁠ pinch of salt⁠ ⁠ Shell Ingredients:⁠ 1 cup vegan white chocolate chips⁠ 1 tbsp coconut oil⁠ ⁠ Directions:⁠ Before making the recipe, refrigerate the can of coconut milk overnight. Then when you open the can, scoop out just the solid part that has formed at the top. Measure 1 cup of this for this recipe.⁠ Before making the recipe, also soak the cashews in water overnight or in boiling water for at least an hour to soften them.⁠ Add the refrigerated coconut cream and soaked cashews to a blender, along with the maple syrup, raspberries, vanilla, and a pinch of salt.⁠ Blend everything until it’s super smooth and creamy.⁠ Add the raspberry ice cream to ice cream molds and place them in the freezer for 4-6 hours.⁠ Once the ice cream bars are ready, melt the vegan white chocolate chips and coconut oil in the microwave. Then dip each bar in the chocolate.⁠ The chocolate will harden almost immediately because of the cold from the ice cream, so the bars will be ready to enjoy right away!⁠ We topped our ice cream bars with extra white chocolate and crushed up frozen raspberries.⁠ ⁠ #healthydessert #healthydesserts #healthydessertrecipes #vegandesserts #frozendessert #frozendesserts #summerrecipes #coconutmilk #veganicecream #dairyfreerecipes #dairyfreedessert #healthyicecreams
🥭 5-Ingredient Mango Lassi Popsicles 🥭⁠ ⁠ Did you know if you blend Native Forest Organic Mango Chunks, coconut milk, coconut yogurt, maple syrup, and a pinch of cardamom… then freeze it… you’ll have just made the dreamiest, easiest mango lassi popsicles!? 😍⁠ ⁠ They’re tropical, creamy, dairy-free, and perfect for warm summer rays ☀️ ⁠ ⁠ Save this post and make a batch ASAP 👇 by @purelykaylie⁠ ⁠ Ingredients:⁠ 4 cups Native Forest Organic Mango Chunks or fresh mango*⁠ 1 can Native Forest Organic Classic Coconut Milk⁠ ½ cup unsweetened coconut yogurt⁠ 3 tbsp maple syrup, agave, or honey⁠ 1 tsp vanilla extract⁠ ½ tsp salt⁠ ¼ tsp ground cardamom⁠ ⁠ Instructions:⁠ Vigorously shake the can of coconut milk to mix the contents inside. If the cream and liquid is still separated, whisk them together until smooth.⁠ In a blender, add mango, coconut milk, coconut yogurt, maple syrup, vanilla extract, salt, and cardamom. Blend until smooth and creamy.⁠ Pour the mixture into each popsicle mold, filling ¾ full. Tap the popsicle molds against the countertop to remove any air bubbles. Carefully cover and insert a popsicle stick into each mold.⁠ Freeze the popsicles for 4 hours or until firm. After, gently remove and enjoy!⁠ ⁠ #vegandesserts #healthydessertrecipes #healthypopsicles #healthydesserts #mangolassi #mangorecipes #frozendessert⁠ #mango #summerrecipes #summerdesserts ⁠
🍓 6-Ingredient Strawberry Soft Serve 🍓⁠ ⁠ Did you know you can make strawberry soft serve in a blender? 😍 It’s super easy to make and seriously so good 🤭 Pipe the soft serve into Let’s Do Organic Sugar Cones for the ultimate ice cream shop experience🍦⁠ ⁠ SAVE this post and grab the recipe below👇 by @feastingonfruit⁠ ⁠ Ingredients:⁠ -15oz can Native Forest Organic Simple Coconut Milk⁠ -2 cups (280g) strawberries (fresh or frozen/thawed)⁠ -1 cup (250g) nut butter of choice (I used macadamia nut butter)⁠ -1/4 cup (80g) maple syrup⁠ -1 tsp vanilla extract⁠ -1/2 tsp salt⁠ -Splash of almond milk to blend⁠ -4-6 Let’s Do Organic Sugar Cones⁠ ⁠ Instructions:⁠ Blend the coconut milk with the strawberries. Pour into an ice cream tray and freeze overnight. The following day, blend the strawberry cubes, nut butter, maple syrup, vanilla, and salt with a splash of almond milk (if needed) until very smooth and creamy. Scoop and serve with toppings of choice. Or transfer to a piping bag, and freeze 30-60 minutes until you can swirl into cups/cones.⁠ #healthyrecipes #healthydesserts #healthydessertrecipes #frozenfesserts #icecreamcones #homemadeicecream #icecreamrecipe #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes
🍫🥜 Healthier Snickers Ice Cream Bars 🥜🍫⁠ ⁠ If you love Snickers then you need to try our viral healthier snickers ice cream bars 😍 They’re made with just 5 simple ingredients and completely dairy-free with Native Forest Organic Simple Coconut Milk 🤭 ⁠ SAVE this post and grab the recipe below👇 by @lindsay.keosayian⁠ ⁠ Ingredients:⁠ ⁠ Ice cream layer:⁠ 1 cup Native Forest Organic Simple Coconut Milk⁠ ¼ cup natural creamy peanut butter⁠ 2 tbsp pure maple syrup⁠ ⁠ Peanut butter layer:⁠ ½ cup natural creamy peanut butter⁠ 2 tbsp pure maple syrup⁠ peanuts⁠ ⁠ ⁠Coating:⁠ melted dark chocolate chips⁠ flaky sea salt (optional for topping)⁠ ⁠ Instructions:⁠ Blend all the ingredients for the ice cream layer until smooth. Transfer to a glass dish (I used 5”x5”) lined with parchment paper.⁠ Place the dish in the freezer for at least 2 hours.⁠ In a small bowl, mix together the peanut butter layer ingredients (peanut butter and maple syrup) until well-combined. *It helps if the ingredients are at room temperature and not refrigerated. If your mixture still isn’t smooth enough to spread, stir in 1-2 tbsps of coconut milk.⁠ Spread this layer evenly on top of the frozen ice cream layer.⁠ Top with peanuts.⁠ Place the dish back in the freezer for about an hour.⁠ Melt your chocolate chips and coat each ice cream bar with the chocolate.⁠ Sprinkle with sea salt if desired, freeze until the chocolate hardens, and enjoy!⁠ ⁠ ⁠#healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #frozendessert #healthyicecream #veganicecream #dairyfreeicecream
🍫 CHOCOLATE BASQUE CHEESECAKE 🍫⁠ ⁠ Our Blueberry Basque went viral with 3.4 million views, so you know we obviously had to make a chocolate version 🍫 🤤⁠ ⁠ It’s rich. It’s creamy. It’s totally dairy-free. And it only requires 8 ingredients 🤗 ⁠ The magic? Let’s Do Organic Heavy Coconut Cream for that dreamy, ultra-silky texture 🥥💫⁠ ⁠ SAVE this post and grab the recipe below 👇 by @the_bananadiaries ⁠ Ingredients:⁠ 11.5 ounces (326 g) vegan chocolate, melted and cooled to room temperature⁠ 32 ounces (907 g) vegan cream cheese, room temperature⁠ 1/2 cup (120 g) unsweetened vegan dairy free yogurt, room temperature⁠ 2 cups (480 mL) Let’s Do Organic Heavy Coconut Cream, room temperature⁠ 1 cup (200 g) organic granulated sugar or coconut sugar⁠ 7 tbsp (70 g) Let’s Do Organic Cornstarch⁠ 1 tsp vanilla extract⁠ 1/4 cup (25 g) cocoa powder⁠ ⁠ Toppings:⁠ 1 batch vegan chocolate ganache*⁠ Fresh fruit⁠ Chopped nuts⁠ ⁠ 1. Prep: Preheat the oven to 400F, and line an 8″ springform pan with parchment paper. Make sure that there’s a rack in the middle of the oven, as well as a lower rack. Place a large baking sheet with walls onto the bottom rack.⁠ ⁠ 2. Make the batter: In a large food processor or high-speed blender, add in all cheesecake ingredients. Blend until smooth and creamy, stopping to scrape down the walls every so often to ensure everything is mixed properly.⁠ ⁠ 3. Pour the cheesecake batter into the pan: Once blended, pour the cheesecake batter into the prepared springform pan. ⁠ ⁠ 4. Make the water bath: When the oven is preheated and the water is boiling, use oven mitts to carefully open the oven door and pour the water onto the baking sheet on the lowest rack. Close the oven door. #vegancheesecake #dessertrecipes #dairyfree #dairyfreedessert #cheesecake #summerbaking
🥥 4-Ingredient Raspberry Coconut Bars 🥥 ⁠ SAVE this recipe for the easiest 4-ingredient healthy Raspberry Coconut Bars! They’re sweet, tangy, crunchy and loaded with berry flavor 😋 Made with Let’s Do Organic Shredded Coconut by @veggieworldrecipes ✨⁠ ⁠ ✨What You’ll Need⁠ - 2 cups of raspberries (frozen works great!)⁠ - 2 cups of Let’s Do Organic Unsweetened Shredded Coconut Flakes (175g)⁠ - 4 tbsp maple syrup⁠ - A splash of vanilla⁠ - A pinch of salt⁠ - 1 cup of dark chocolate chips⁠ ⁠ ✨How to Make It⁠ First, toss your raspberries, shredded coconut, maple syrup, vanilla, and salt into a food processor. Blend it up until everything’s mixed nicely.⁠ ⁠ Next, scrape that mix into a loaf pan lined with parchment paper and smooth out the top. Now, pop it in the freezer for about 4-5 hours until it’s rock solid.⁠ ⁠ Once frozen, take it out, slice it into bars, and let the fun begin!⁠ ⁠ Melt your dark chocolate, then take each bar and dip it right into that gooey goodness. Place them on a parchment-lined plate.⁠ ⁠ If you’re feeling fancy, drizzle some leftover chocolate on top and sprinkle with crushed raspberries.⁠ ⁠ Put them back in the freezer until the chocolate sets, then dig in!⁠ ⁠ Keep these bars in the freezer, especially if you’re using frozen raspberries! #healthyrecipes #healthydesserts #healthydessertrecipes #shreddedcoconut
🍓 Strawberry Cheesecake Popsicles 🍓⁠ ⁠ These popsicles taste just like strawberry cheesecake 👉 but they’re totally dairy-free, and made with real ingredients you can feel good about 😍⁠ ⁠ Blended with Native Forest Organic Classic Coconut Milk 🥥 , fresh strawberries, cashews, and graham crackers for the ultimate creamy, fruity summer treat 😋⁠ ⁠ Save this post and grab the recipe below👇⁠ ⁠ Ingredients:⁠ 1 can Native Forest Organic Classic Coconut Milk⁠ 1 cup raw cashews⁠ 1/3 cup maple syrup⁠ 1 tbsp lemon juice⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ 2 1/2 cups frozen strawberries, thawed⁠ 1 cup graham cracker crumbs⁠ ⁠ Instructions:⁠ Shake the coconut milk can well. If it’s still separated, whisk until smooth.⁠ Blend coconut milk, cashews, maple syrup, lemon juice, vanilla, and salt until creamy. Pour half into a small glass or pitcher.⁠ Blend thawed strawberries until smooth.⁠ Fill popsicle molds ⅓ with strawberry mixture, then ⅔ with the coconut mixture. Top with the remaining strawberry mix and sprinkle with graham cracker crumbs.⁠ Insert popsicle sticks and freeze for 4 hours. Enjoy!⁠ #Healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #healthypopsicles #healthybaking #frozendesserts
🍓 Vanilla Custard Bars 🍓⁠ ⁠ Berry season is here and you NEED to make these dairy-free vanilla custard bars to serve with them 🍓 These bars have a crispy puff pastry sandwiched between a layer of creamy vanilla custard and juicy strawberries on top! 😋 It looks fancy but we promise it’s easy to make 🤭⁠ Made dairy-free with Native Forest Organic Classic Coconut Milk 🥥 and Let’s Do Organic Cornstarch 🌽 ⁠ ⁠ Save this post and grab the recipe below👇 by @pastrybysaloni⁠ ⁠ Ingredients:⁠ 1 sheet of Puff Pastry, rolled to 22 inch in length and 12 inch in width⁠ ⁠ Vanilla Custard:⁠ 2 cans Native Forest Organic Classic Coconut Milk⁠ 3/4 cup cane sugar⁠ 3 teaspoons Vanilla Extract with vanilla seeds⁠ 1/2 cup 3 tablespoons Let’s Do Organic Cornstarch) 1/3 cup + 1 tablespoon vegan butter, cut in cubes ⁠ pinch of turmeric powder for color, optional⁠ ⁠ Topping:⁠ 1/3 cup powdered sugar⁠ fresh strawberries⁠ fresh raspberries⁠ ⁠ Instructions:⁠ Preheat oven to 375°F. Roll one chilled puff pastry sheet to 1/8-inch thick (21x12 inches). Cut into two squares to fit an 8-inch square tin. Dock with a fork.⁠ Bake each piece between parchment-lined trays for 17-18 minutes until golden. Cool on a wire rack.⁠ Trim baked pastry into two 8-inch squares using the cake tin as a guide. Line the tin with parchment, leaving overhang. Place one pastry square in the tin and set the other aside.⁠ In a saucepan, whisk coconut milk, sugar, cornstarch, and milk until smooth. Add vanilla and heat over medium, stirring until thickened.⁠ Remove from heat, stir in butter and turmeric until combined. Pour custard over pastry base and level.⁠ Top with the second pastry square while warm. Chill for 4 hours.⁠ To Serve:⁠ Lift the slice out of the tin, cut into 9 portions, and dust with powdered sugar. Add fresh berries. Store in the fridge for 3-4 days.⁠ ⁠ #easydesserts #vegandesserts #easydessertrecipe #dessertrecipes #veganbaking #healthybaking #desserts #coconutmilk #vegancustard
Ok you’ve had rice krispie treats, but have you had PROTEIN-packed HEALTHY blueberry rice krispie treats? 🤭🫐🩵 They’re perfectly crispy, chewy, and naturally packed with fruity flavor plus a silky blueberry white chocolate ganache made with Native Forest Organic Simple Coconut Milk for the dreamiest finish ✨ ⁠ Grab the recipe below by @feastingonfruit👇⁠ ⁠ INGREDIENTS⁠ -3 cups (105g) crispy rice cereal⁠ -1/2 cup (45g) protein powder (optional, can sub more cereal)⁠ -1 cup (45g) freeze dried blueberries (crushed or whole or a mix)⁠ -Pinch of salt⁠ -3/4 cup (190g) tahini (or nut/seed butter of choice)⁠ -1/2 cup (160g) maple syrup or honey⁠ -2 tbsp (25g) coconut oil⁠ -1 tsp vanilla extract⁠ Blueberry Topping⁠ -10oz (285g) dairy-free white chocolate chips⁠ -1/2 cup (70g) frozen wild blueberries⁠ -1/3 cup (80g) Native Forest Organic Simple Coconut Milk⁠ ⁠ INSTRUCTIONS⁠ In a large mixing bowl, combine the cereal, protein powder, freeze dried blueberries, and salt. In a separate bowl, combine the tahini, sweetener, coconut oil, and vanilla. Microwave together for 30 seconds to melt coconut oil, then stir until smooth. Add this wet mixture to the cereal mixture, and mix to evenly coat. Press firmly into an 8 x 8” pan lined with parchment paper. Refrigerate while you prepare the topping.⁠ ⁠ Defrost the frozen blueberries (about 90 seconds in the microwave or stovetop). Press through a sieve to extract the juice (about 2 tbsp). Melt the white chocolate chips with the coconut milk. Stir until smooth. Stir in the blueberry juice. Let this mixture cool and thicken for about one hour at room temperature. Then pour/spread over top of the bars.⁠ ⁠ Refrigerate for 4 hours. Then slice and enjoy. Keep leftovers in the fridge.⁠ #healthydessertrecipes #healthydesserts #ricekrispytreats #ricekrispietreats #healthydessertideas #vegandesserts #funsnacks #healthyrecipes #coconutmilk #blueberries #blueberry #desserts
🍉 4-Ingredient Watermelon Sorbet 🍉⁠ ⁠ Watermelon season is here and you NEED to make this insanely easy and refreshing watermelon sorbet 😍 👉 It’s basically summer in every bite ☀️⁠ ⁠ The secret to that perfectly smooth texture (with zero dairy)? Native Forest Organic Classic Coconut Milk 🥥 ⁠ ⁠ Save this post and grab the recipe below👇 by @veggieworldrecipes⁠ ⁠ Ingredients⁠ 4 cups (600g) fresh watermelon (cubed)⁠ coconut cream from 1 can Native Forest Organic Classic Coconut Milk⁠ juice from 1 lime⁠ 2-4 tbsp maple syrup*⁠ ⁠ *Refrigerate the can of coconut milk overnight. When opening the can, scoop out JUST the solid part that has formed at the top and add that to the recipe.⁠ ⁠ *How much sweetener you need to add will depend on the sweetness of your watermelon. If you have a really sweet watermelon, add less. If your watermelon is relatively flavorless, add more maple syrup. Taste it to decide how much you need.⁠ ⁠ Directions⁠ Wash and slice your watermelon and measure out 600 grams of the watermelon.⁠ ⁠ Cube the watermelon into smaller pieces, then freeze them overnight or for 6-8 hours.⁠ ⁠ Once the watermelon is frozen, add it to a food processor and add the coconut cream, lime juice, and maple. Blend until super smooth and creamy.⁠ ⁠ Add the sorbet to a bowl, or even back to the cored watermelon, and enjoy!⁠ ⁠ #sorbet #watermelon #summerdessert #summerdesserts #frozendesserts #healthydessertrecipes #healthyrecipes #healthydesserts #coconutmilk #icecream
You loved our Dubai Chocolate Pistachio Brownies so we obviously had to make a no-bake version too 🫡 These soft, fudgy no-bake brownies are topped with a sweet and salty pistachio filling made from pistachio cream, tahini, and Let’s Do Organic Unsweetened Shredded Coconut 😋🥥 And of course topped we added an extra layer of melted chocolate to make these healthier brownies rich, decadent, and perfectly salty-sweet 🤭 SAVE this post and grab the recipe below 👇 Ingredients: Brownie Layer 2 cups medjool dates, packed* 1 cup raw almonds 1 cup raw walnuts 1/2 cup cocoa powder 1 tsp vanilla extract 1/4 tsp salt Pistachio Coconut Layer 2 cups Let’s Do Organic Unsweetened Shredded Coconut ¾ cup pistachio cream 1 tbsp tahini ¼ tsp salt Chocolate Layer 1 and 1/2 cups chocolate chips 2 tbsp coconut oil Here’s how to make them: 1. Line an 8x8 pan with parchment. 2. Blend dates, almonds, walnuts, cocoa, vanilla & salt until sticky. Press into the pan. 3. Toast shredded coconut in a pan until golden. Let cool. 4. Mix toasted coconut with pistachio cream, tahini & a pinch of salt. Spread over brownie layer. 5. Melt chocolate chips with coconut oil and pour on top. 6. Chill for 1 hour, then slice into bars. #healthyrecipes #dubaichocolate #dubaichocolatebar #pistachio #pistachiodessert #nobake #nobakedessert #nobakedesserts #shreddedcoconut
You need to make these Healthier No-Bake Cookie Dough Cheesecake Bars 🤭 They’re rich, creamy, refreshing, and perfect for summer with a chocolate chip cookie dough crust, creamy cheesecake layer and a cookie dough filling 🍪 Made with Native Forest Organic Classic Coconut Milk 🥥 SAVE this post and grab the recipe below 👇 Ingredients Cookie Dough 3 cups almond flour 1 cup cashew butter (or peanut butter) ½ cup maple syrup 1 tbsp vanilla extract ½ tsp salt ⅓ cup mini chocolate chips Cheesecake 2 cups raw cashews 1 cup Native Forest Organic Classic Coconut Milk ½ cup maple syrup ¼ cup melted coconut oil 2 tbsp lemon juice 1 tbsp vanilla extract 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 almond flour, cashew butter, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Add chocolate chips, then mix together again. Transfer half of the cookie dough to the baking dish. Using clean hands or a silicone spatula, firmly press it against the bottom of the dish. Set aside. 3. With the remaining cookie dough, press/roll it into small balls or chunks. This will be added to the cheesecake layer. 4. In a blender, add raw cashews, coconut milk, maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until smooth and creamy. Pour cheesecake over the crust. Top with the remaining chunks of cookie dough, gently pressing them into the cheesecake layer. 5. Chill cheesecake bars inside the freezer for 4 hours (or overnight). 6. After, remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing. Enjoy! Notes: Keep bars stored inside a sealed container in the freezer. Let thaw for 5 minutes before enjoying. They will keep for up to 2 months. #nobake #nobakedessert #nobakedesserts #coconutmilk #cookiedough #vegancheesecake #cheesecakebars #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #veganbaking #healthybaking
✨Chocolate Coconut Stuffed Dates✨⁠ ⁠ You NEED to try these viral 4-ingredient chocolate coconut stuffed dates - they’re stuffed with a shredded coconut filling and a crunchy chocolate shell for the most delicious treat 🥥✨Made with Let’s Do Organic Unsweetened Shredded Coconut by @lindsay.keosayian⁠ ⁠ Grab the recipe below 👇 ⁠ Ingredients:⁠ 14 medjool dates, pitted⁠ 1 cup Let’s Do Organic Unsweetened Shredded Coconut⁠ 1/3 cup Native Forest Organic Simple Coconut Milk⁠ melted dark chocolate⁠ ⁠ 1. In a small bowl, combine your shredded coconut and coconut milk until you reach a filling-like texture.⁠ 2. Stuff each date with the coconut mixture and place them in the refrigerator while you melt the chocolate.⁠ 3. Remove them from the refrigerator and dip each date in the melted chocolate.⁠ 4. Place on a baking sheet lined with parchment paper.⁠ 5. Sprinkle with additional shredded coconut (or sea salt) if desired.⁠ 6. Freeze for about 15 minutes and enjoy!⁠ .⁠ .⁠ .⁠ .⁠ #medjooldates ##healthydesserts #healthydessertrecipes #vegandessertrecipes #healthysnacks⁠ #vegantreats #healthydessert #shreddedcoconut #healthyrecipes #easyrecipes #healthyrecipe #coconut #medjooldates