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🍌✨ Banana Pudding Sheet Cake 🍌✨ This cake is a total dream of soft, moist layers, vanilla pudding swoops, banana slices, and a crunch from crushed vanilla wafers 😍 Made in ONE BOWL for an easy & effortless clean up 🙌✨ Made dairy-free, gluten-free & vegan with Native Forest Organic Simple Coconut Milk by @the_bananadiaries⁠ 🥥 ⁠ Grab the recipe below 👇⁠ ⁠ Cake:⁠ 3 cups gluten free 1:1 baking flour*⁠ 3 tsp baking powder⁠ 1/2 tsp baking soda⁠ 2 tsp ground cinnamon⁠ 1/4 tsp ground nutmeg⁠ 1/4 tsp sea salt⁠ 1/2 cup unsalted vegan butter, melted & cooled to room temp 3/4 cup brown sugar⁠ 1/2 cup granulated sugar⁠ 1 1/2 tbsp dairy free yogurt, room temp 1 1/2 tbsp vanilla extract⁠ 2 large bananas, mashed⁠ 1 cup vegan buttermilk, room temp ⁠ Vanilla Pudding:⁠ 2 cups Native Forest Organic Simple Coconut Milk⁠ 1 cup oat milk 1 1/2 cups granulated sugar⁠ 7 tbsp Let’s Do Organic Cornstarch⁠ 1/4 tsp sea salt⁠ 5 tbsp vegan butter, room temp 1 tbsp vanilla extract + 1 tsp vanilla bean paste⁠ ⁠ Vanilla Pudding Buttercream:⁠ 1/2 batch vegan buttercream frosting⁠ 1/3 reserved vegan vanilla pudding⁠ 2–3 ripe large bananas⁠ 1/2 cup crushed vegan vanilla wafer cookies⁠ Instructions: Preheat oven to 350°F. Line a 8×13″ baking pan w/ parchment paper & grease it. In a large bowl, whisk wet cake ingredients: Add dry cake ingredients & whisk until just combined. Pour batter into prepared pan. Bake for 30-35 mins until a toothpick is clean. Remove from oven & let it cool. In a medium pan off heat, whisk together wet ingredients (except for butter and vanilla) until dissolved. Bring to medium, stir until thick (about 5-7 mins). Remove from heat & stir in butter & vanilla until melted. Set aside. Remove cake from pan & place on cooling rack. Using a cupcake corer, poke holes over top. Spread 1/3 pudding over cake. Add banana slices & crushed cookies. Spread 1/3 pudding on top again, let cool a& make buttercream. Add remaining 1/3 pudding & whisk together until creamed. Spoon frosting on top. Top with bananas & crushed cookies. Slice & serve! ⁠ #veganbaking #vegancake #vegandesserts #vegandessert #bananapudding #veganrecipes #healthydessertrecipes #healthydesserts #healthydessert
🧇Healthy Protein Waffles 🧇⁠ ⁠ Make mornings something to look forward to with the easiest, fluffy, crispy, high protein waffles that are dairy-free and vegan 😋 All you need are gluten-free oats, protein powder, Native Forest Organic Simple Coconut Milk, coconut oil, maple syrup and a few other simple ingredients 🙌 ⁠ ⁠ Grab the recipe below 👇 by @feastingonfruit ✨⁠ ⁠ Ingredients:⁠ 1 1/2 cups (120g) rolled or quick oats⁠ 1/3 cup (35g) unflavored protein powder*⁠ 1 cup (240g) Native Forest Organic Simple Coconut Milk⁠ 1 tbsp coconut oil⁠ 1 tbsp maple syrup⁠ 1 tsp baking powder⁠ Pinch of salt⁠ Optional: 1 tsp cinnamon + 1/2 tsp vanilla extract⁠ ⁠ Instructions⁠ Blend the oats to a fine flour.⁠ Transfer to a bowl and add the baking powder, salt, and protein powder. Whisk to combine.⁠ Add the remaining ingredients and whisk again to form a thick batter.⁠ Preheat your waffle iron and spray with non-stick spray.⁠ Pour 1/4 cup of batter per waffle into the iron, and cook on low heat until golden brown.⁠ Repeat until all the batter is gone (we got ot 6 eggo-sized waffles).⁠ Top with berries, syrup, etc., and enjoy. #veganwaffles #healthywaffles #healthyrecipes #veganrecipes #healthyrecipe #glutenfreewaffles #glutenfreerecipes #plantbasedrecipes
🍫🍌Chunky Monkey Granola 🍌🍫 ⁠ Start your day with our epic Chunky Monkey Granola! Every bite is loaded with banana, peanut butter, chocolate 😋⁠🍌⁠ It’s gluten-free, dairy-free, vegan and perfect for meal prep 👏 Made with oats, nuts, banana chips, chocolate chips, Let’s Do Organic Coconut Flakes, shredded coconut, & peanut butter! 🥜 ⁠ Grab the recipe below👇 ⁠ ⁠ Ingredients:⁠ 3 cups rolled oats⁠ 1⁄2 cup chopped peanuts, walnuts, or pecans⁠ 1⁄2 cup sliced almonds⁠ 1⁄4 cup Let’s Do Organic Shredded Coconut⁠ 1⁄4 cup Let’s Do Organic Coconut Flakes⁠ 1 tsp ground cinnamon⁠ 1⁄2 tsp salt⁠ 1⁄2 cup peanut butter or almond butter (use a natural, drippy kind)⁠ 1⁄2 cup maple syrup⁠ 1⁄2 cup coconut oil⁠ 2 tsp vanilla extract⁠ 1 cup dried banana chips⁠ 1 cup chocolate chips⁠ ⁠ Instructions⁠ 1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.⁠ 2. In a bowl, add rolled oats, chopped peanuts, sliced almonds, shredded coconut, coconut flakes, cinnamon, and salt. Mix together.⁠ 3. In a separate bowl, add peanut butter, maple syrup, coconut oil, & vanilla extract. Microwave for 45 seconds. Mix until smooth.⁠ 4. Pour wet mixture over dry mixture. Stir together to evenly coat the oats and almonds.⁠ 5. Spread granola across baking sheet in an even layer.⁠ 6. Bake granola for 30-35 minutes, tossing once halfway. ⁠ 7. Remove granola from oven and let it cool on baking sheet for at least 15 minutes. The granola will feel soft at first, but it will firm up and become crunchy as it cools down.⁠ 8. Add dried banana chips and chocolate chips, and gently toss together to combine, then continue to let cool completely. Enjoy!⁠ ⁠ #healthyrecipes #healthydessertrecipes #healthydesserts #healthyrecipe #granolarecipe #homemadegranola #granola #veganrecipes #glutenfreerecipes #breakfastrecipes #snackrecipes #easyrecipes #shreddedcoconut #coconutflakes
🤎 MONSTER COOKIE GRANOLA BARS 🤎 ⁠ ⁠ These granola bars are the ultimate HEALTHY meets FUN snack full of oats, peanut butter, chocolate chips, and chocolate candies 😍 Think chewy oatmeal cookie with mini morsels of chocolate 🙌 They’re gluten-free, dairy-free, high-protein and easy to prep in one bowl ✨⁠ ⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @feastingonfruit ✨ Recipe below 👇⁠ ⁠ INGREDIENTS⁠ -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 ⁠ 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)⁠ ⁠ #monstercookies #backtoschoolrecipes #granolabar #homemadegranola #healthydessertrecipes #kidfriendlyrecipes #veganrecipes #healthyrecipes #healthydesserts #healthysnacks #vegandesserts #vegansnacks
✨⁠Cosmic Brownie Bites ✨⁠ ⁠ These Cosmic Brownie Bites are such a fun healthier take on the classic cosmic brownie 🪐🚀☄️ They’re gluten-free, dairy-free and made with better-for-you ingredients like medjool dates, almonds, walnuts, cocoa powder, and Let’s Do Organic Shredded Coconut 🥥⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients:⁠ ✨1 1⁄2 cups medjool dates, packed⁠ ✨1 cup almonds⁠ ✨1 cup walnuts⁠ ✨ 1⁄4 cup Let’s Do Organic Shredded Coconut⁠ ✨ 1⁄4 cup cocoa powder⁠ ✨ 2 tsp vanilla extract⁠ ✨ 1⁄4 tsp salt⁠ ✨ 1-2 tbsp maple syrup (only as needed)⁠ ✨ 1⁄3 cup candy coated chocolate chips⁠ Instructions:⁠ 1. Add medjool dates, almonds, walnuts, shredded coconut, cocoa powder, vanilla extract, and salt to a food processor.⁠ 2. Blend the ingredients until a sticky dough forms. If your dough is crumbly rather than sticky, add 1-2 tbsp maple syrup and blend again. The additional maple syrup will help the ingredients stick together. It will also create a sweeter flavor, so feel free to add it if desired.⁠ 3. Transfer the brownie dough to a bowl. Add candy coated chocolate chips. Mix together.⁠ 4. Using clean hands, scoop and roll the dough into bite-sized balls. Enjoy!⁠ ⁠ #healthyrecipes #healthysnacks #healthysnackrecipes #veganrecipes #vegandesserts #healthydessertrecipes #healthydesserts #cosmicbrownies #healthydessert #blissballs #shreddedcoconut #easyrecipes
🥜 Peanut Butter & Jam Bars 🥜 These PB & J bars are sweet, nutty, fruity, and perfectly crumbly 😍 They have a soft and chewy base with a layer of homemade blueberry chia jam and a crumble topping 😋 Made dairy-free, gluten-free, and vegan with Let’s Do Organic Cornstarch by @upbeetandkaleingit ✨ Recipe below👇 for the base: 1 cup almond flour 2/3 cup oat flour 2 tbsp Let’s Do Organic Cornstarch 1/4 tsp baking powder 1/8 tsp sea salt 1/3 cup peanut butter 1/4 cup maple syrup 3 tbsp melted coconut oil 3/4 tsp vanilla extract for the blueberry chia jam: 8 ounces frozen blueberries 1 1/2 tbsp chia seeds 2/3 cup water 2 tbsp maple syrup 1 tbsp Let’s Do Organic Cornstarch (mix with water for a slurry) for the crumble topping: 1/3 cup almond flour 4 tbsp oat flour 1 1/2 tbsp coconut sugar or brown sugar 1/8 tsp sea salt 2 tbsp melted coconut oil 1 tbsp dairy-free milk 1/4 tsp cinnamon (optional) Blueberry Chia Jam: Combine frozen blueberries, chia seeds, maple syrup, and water in a saucepan. Heat and mix in a slurry made from cornstarch and water. Cook for 7-8 minutes, stirring continuously, until thickened and gelatinous. Let cool. Base Layer: Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. In a bowl, whisk together almond flour, oat flour, cornstarch, baking powder, and sea salt. Add peanut butter, maple syrup, melted coconut oil, and vanilla extract, mixing until a dough forms. Press dough evenly into the pan. Crumble Topping: In a bowl, mix almond flour, oat flour, coconut sugar, sea salt, and optional cinnamon. Add melted coconut oil and dairy-free milk, mixing until crumbly. Assemble the Bars: Spread the cooled blueberry chia jam over the base layer. Sprinkle crumble topping over the jam. Bake: Bake for 25-28 minutes, until golden brown on top and edges are set. Cool completely in the pan before cutting into squares. Chill in the fridge or freezer for 30 minutes for best results. Enjoy! #healthydesserts #healthydessertrecipes #veganrecipes #veganbaking #pbandj #healthybaking #vegandesserts #healthyrecipes #backtoschoolrecipes #plantbasedrecipes #glutenfreebaking #dairyfreedesserts #dairyfreerecipes
✨Coconut Stuffed Dates✨⁠ ⁠ Looking for a fun healthy sweet treat? 😍 Make these 4-ingredient coconut stuffed dates with Let’s Do Organic Unsweetened Shredded Coconut! 🥥 They’re loaded with chocolately coconut goodness and pair perfectly with the sweet caramel-y dates for the most delicious treat that tastes like a mounds bar! 🍫😋⁠ ⁠ Grab the recipe below👇 by @lindsay.keosayian⁠ ⁠ 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
🍪 Cookie Dough Ice Cream Bars 🍪 You need to try these cookie dough stuffed ice cream bars! 🍨🍪 They are rich, creamy and studded with cookie dough in every bite 🤤 Plus they’re made with healthy ingredients, no-churn and entirely dairy-free 👏 Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Milk by @upbeetandkaleingit ✨ 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 pitted medjool dates 1/4 tsp almond extract 1/4 cup runny peanut butter or nut butter 1/4 cup chocolate chips chocolate coating: 1 and 1/3 cup chocolate chips 1 tbsp coconut oil Blend soaked cashews, coconut milk, maple syrup, water, and vanilla until smooth. Pour the mix into a parchment-lined loaf pan. In a food processor, blend oat flour, almond flour, almond milk, dates, almond extract, and peanut butter. Fold chocolate chips into the dough. Drop clumps of dough into the ice cream mix in the loaf pan. Freeze for 6-8 hours. Cut into bars. Melt chocolate chips and coconut oil. Dunk each bar in melted chocolate and place on a parchment-lined baking sheet. Freeze for another 30 minutes and enjoy! #frozendessert #healthydesserts #healthydessert #healthydessertrecipes #vegandesserts #veganicecream #dairyfreerecipes #dairyfreedessert #dairyfreeicecream #healthyicecream #veganrecipes #easydessert #summerdessert #coconutmilk
🥞🍫Chocolate Stuffed Pancakes🍫🥞 These thick & fluffy pancakes are stuffed with chocolate for the ultimate sweet breakfast 😍 The key to making these rich pancakes so fluffy is using Native Forest Organic Simple Coconut Milk 🥥 They’re incredibly easy to make, dairy-free, vegan & loaded with oozing chocolate in every bite 😋 Grab the recipe below 👇 by @veggieworldrecipes ✨Ingredients 1 cup all-purpose flour (120g) 2 tsp baking powder 1 tbsp sugar 1 tbsp coconut oil⁣ 3/4 cup Native Forest Organic Simple Coconut Milk 1 tsp vanilla dash of salt 3/4 cup chocolate chips ✨Directions Start by making your pancake batter by combining the flour, baking powder, sugar, oil, coconut milk, vanilla, and salt and whisk well. Melt the chocolate. Then spoon 5 dollops of chocolate on parchment paper and spread them into a thin disk. Place in the fridge until the chocolate hardens. Grease your pan and turn on the heat to low. Add a scoop of batter to the pan and gently spread it into a thin disk. Immediately after you have added the batter to the pan, add a disk of chocolate on top of the batter, then quickly top with another dollop of batter, making sure to fully cover the chocolate. If you don’t fully cover the chocolate in pancake batter, the chocolate will melt out of the pancakes! Place a lid on top of the pan and cook on low heat for a few minutes, until the top of the pancake is no longer a runny batter. Then gently and carefully flip the pancake and cook for another few minutes on the other side. Repeat for all the pancakes. You will get about 4-5 pancakes with this recipe, since each pancake will be a little bigger than a normal pancake. Add butter and maple syrup on top of the pancakes and dig in! #healthypancakes #veganpancakes #healthybreakfastrecipes #breakfastrecipes #dairyfreerecipes #healthydessertrecipes #healthydesserts #pancakes #coconutmilk #pancakerecipe #veganrecipes #healthyrecipes
🍨🐒 Chunky Monkey Nice Cream🍨🐒⁠ ⁠ This creamy, crunchy, and coconutty take on Chunky Monkey Ice Cream is a must make this summer! ☀️🍨 It’s make with just 5 ingredients for an easy no-churn nice cream that’s completely dairy-free! All you need are bananas, walnuts, dark chocolate chips, maple syrup, and Native Forest Organic Simple Coconut Milk! 🥥⁠ ⁠ Grab the recipe below👇 by @lindsaykeoysayian⁠ ⁠ Ingredients:⁠ 1 can Native Forest Organic Simple Coconut Milk⁠ 4 ripe bananas, sliced and frozen⁠ 2-3 tbsp pure maple syrup (or raw honey)⁠ ½ cup dark chocolate chips (plus more for topping)⁠ ½ cup chopped walnuts (plus more for topping)⁠ ⁠ ⁠ Instructions:⁠ Slice your bananas and freeze them. Refrigerate your coconut milk for at least 6 hours.⁠ In a food processor or blender, combine coconut milk, frozen bananas, and maple syrup until smooth and creamy.⁠ Transfer the mixture to a loaf pan.⁠ Stir in walnuts and chocolate chips.⁠ Freeze for 4-6 hours. We stirred ours every hour while it was freezing.⁠ Top with additional walnuts and chocolate chips if desired and enjoy.⁠ ⁠ #healthyicecream #frozendesserts #homemadeicecream #healthyicecreamrecipe #healthydesserts #healthyrecipes #healthyveganrecipes #vegandessertrecipes ⁠#nicecream #veganicecream #coconutmilk
🥭Mango Yogurt Popsicles 🥭⁠ ⁠ Get ready to cool down with these epic Mango Yogurt Popsicles! 🥭They’re sweet, creamy, and bursting with tropical flavor, and make for the perfect dairy-free and vegan treat for soaking up those sunny days! 😎 ⁠ ⁠ All you need are 5 simple ingredients to make these: Native Forest Organic Mango Chunks, Native Forest Organic Classic Coconut Milk, coconut yogurt, maple syrup, and a dash of cardamom! 🙌⁠ ⁠ Grab the recipe below👇 ⁠ ⁠ 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 #summerrecipes #summerdesserts #healthypopsicles #homemadepopsicles
✨ Pistachio Ice Cream ✨⁠ ⁠ Callin’ all pistachio lovers! 🤩 This dairy-free, no-churn, vegan pistachio ice cream is the ultimate summer treat 😋 It’s creamy, dreamy and perfect for long and hot summer days ☀️And best of all? It’s made with 6 ingredients and naturally sweetened with maple syrup 🙌 Whether you’re going no churn, ice cream maker, or using the ninja creami, we’ve got you covered! ✨ ⁠ ⁠ Grab the recipe below 👇Made with Let’s Do Organic Heavy Coconut Cream 🥥 by Natalie of @feastingonfruit 😋 ⁠ ⁠ INGREDIENTS⁠ -1 cups (130g) raw pistachios, shells removed⁠ -2 cans 13.5oz cans Let’s Do Organic Heavy Coconut Cream⁠ -1/3 cup (105g) maple syrup⁠ -1 tsp vanilla extract⁠ -1 tsp almond extract⁠ -1/2 tsp salt⁠ -Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color⁠ ⁠ INSTRUCTIONS⁠ Shake the coconut cream cans and pour the entire contents into a medium saucepan. Add pistachios, maple syrup, and salt. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften. Remove from heat, stir in the extracts, cool 10 mins. Blend until very smooth.⁠ ⁠ Pour into a silicone ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.⁠ ⁠ Transfer to a loaf pan, freeze 30-60 mins until it is scoop-able but not frozen solid. Then scoop and serve. Keep leftovers in the freezer, covered. To serve from frozen, thaw 30-45 mins until soft enough to scoop.⁠ ⁠ If you have an ice cream maker: cool the mixture 1-2 hours after blending, then churn for 30-45 mins. ⁠ If you have a Ninja Creami: cool the mixture for 30 minutes, then pour into Creami containers and freeze overnight. Then process on the ice cream setting. If it comes out powdery, add a splash of coconut milk and re-spin 1 to 2 times⁠ ⁠ #dairyfreeicecream #pistachioicecream #veganicecream #nochurnicecream⁠ #ninjacreami #healthyicecream #healthyicecream #icecreamrecipe #vegandesserts #healthydesserts
✨ Snickers Protein Ice Cream Cake ✨ Are you ready for a high-protein no-bake ice cream cake that tastes just like a snickers bar!? 😍 This flavor-packed frozen treat is made with Let’s Do Organic® Organic Heavy Coconut Cream, vanilla protein powder and peanut butter! Each slice is literally protein-packed snickers heaven 😋 Grab the recipe below 👇 by @upbeetandkaleingit for the crust: 1 cup medjool dates, pitted 1 cup freeze-dried bananas 3/4 cup vanilla protein powder 2/3 cup gluten-free oat flour 1/3-1/2 cup dairy-free milk (start with 1/3 cup and add more if needed) for the filling: 1/2 cup Let’s Do Organic® Organic Heavy Coconut Cream 1/2 cup peanut butter (optional) maple syrup, to taste (if you prefer sweeter filling) for the chocolate topping: 1 cup chocolate chips a tiny bit of coconut oil Instructions: crust: -in a food processor, blend dates, freeze-dried bananas, vanilla protein powder, oat flour, + milk until a sticky dough forms. -start with 1/3 cup of milk + add more if needed -line an 8-inch cake pan with parchment + press crust mixture evenly into bottom. -freeze the crust for 30 mins to set. filling: -in food processor, blend coconut cream + peanut butter until smooth. -if you prefer a sweeter filling, you can add maple syrup to taste -pour filling over crust in cake pan, spreading it out evenly. return cake pan to the freezer + freeze for at least 4-6 hours or until filling is set. chocolate topping: -in a microwave-safe bowl or double boiler, melt chocolate chips with a tiny bit of coconut oil until smooth. -pour melted chocolate over top of frozen cake, spread it evenly. -to prevent chocolate from cracking when cutting, use a sharp knife dipped in hot water to make clean cuts. -once chocolate topping is added, return the cake to freezer and freeze until the chocolate is set to your desired texture. serve and store: -once chocolate is set, cake is ready to be enjoyed! -store any leftovers in the freezer, + allow the cake to thaw slightly before serving. #healthydessertrecipes #healthydesserts #vegandessert #healthydessert #vegancake #vegandesserts #vegandessertrecipes #nobake #coconutcream #nobakedessert
✨Snickers Ice Cream Bars✨⁠ ⁠ If you love Snickers, then you absolutely have to try these epic healthier Snickers Ice Cream Bars! 😍 They’re packed with layers of dreamy ice cream made with Native Forest Organic Simple Coconut Milk, a luscious caramel peanut butter layer, all coated in a crunchy chocolate shell 🥥🥜🍫 And guess what? They’re vegan, dairy-free, gluten-free, and refined sugar-free! 👏⁠ ⁠ 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
🍨 Tiramisu Ice Cream⁠ 🍨 ⁠ You need to make this Tiramisu Ice Cream 😍 It’s easy to make, made with healthy ingredients, and totally dairy-free and gluten-free 👏 Made with Let’s Do Organic Heavy Coconut Cream by @upbeetandkaleingit⁠ ✨ Recipe below 👇 ⁠ ice cream base ingredients:⁠ 1 cup Let’s Do Organic Heavy Coconut Cream 3/4 cup dairy-free milk⁠ 1/2 tbsp vanilla extract⁠ 1/3 cup lakanto powdered sugar substitute⁠ 1/4 cup vegan cream cheese⁠ ⁠ ladyfinger cookies ingredients:⁠ 1/2 cup almond flour⁠ 1/2 cup oat flour⁠ 2 tbsp vegan butter, melted⁠ 2 tbsp maple syrup⁠ 1/2 tsp vanilla extract⁠ 1/4 tsp baking powder⁠ 1/8 tsp sea salt⁠ ⁠ cocoa powder for dusting⁠ ⁠ directions⁠ in a blender, combine the heavy coconut cream, dairy-free milk, vanilla extract, lakanto powdered sugar, and vegan cream cheese. blend until smooth and creamy.⁠ pour mixture into a ninja creami pint container, ensuring it’s no more than the max fill line. freeze the pint for at least 24 hours.⁠ preheat your oven to 350°f (175°c) and line a baking sheet with parchment paper. in a medium bowl, mix together almond flour, oat flour, melted vegan butter, maple syrup, vanilla extract, baking powder, & salt until a dough forms.⁠ ⁠ divide the dough into 4 equal parts and shape each part into a larger cookie, about 1/2 inch thick.⁠ place cookies on the prepared baking sheet and bake for 12 minutes, or until golden brown. let cool completely.⁠ once the ice cream base is frozen, remove the pint from the freezer and process it in the ninja creami using the “ice cream” function.⁠if the texture is not creamy enough, use the “re-spin”. Dip ladyfinger cookies in strong brewed coffee and then break some of the coffee-dipped cookies into pieces & fold them into the ice cream.⁠ serve tiramisu ice cream with a whole coffee-dipped ladyfinger cookie. dust with cocoa powder + enjoy!⁠ #healthyicecream #ninjacreami #ninjacreamirecipes #coconutcream #heavycoconutcream #coconutmilk #veganrecipes #healthydessert #healthydesserts #healthydessertrecipes
🍓 Strawberry Cheesecake Popsicles 🍓⁠ ⁠ These strawberry cheesecake popsicles are the perfect frozen treat for summer ☀️🍓 They are sweet, tart, fruity, and taste like strawberry cheesecake ice cream 😍 All you need to make them is Native Forest Organic Classic Coconut Milk, strawberries, cashews, and graham crackers ✨ Best of all? They’re healthy, dairy-free, and vegan 👏⁠ ⁠ 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 and 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! #healthydesserts #healthydessert #healthydessertrecipes #coconutmilk #vegandessert #vegandesserts #dairyfreerecipes #dairyfreedessert #frozendessert #homemadepopsicles #summerdessert #summerrecipes
🔥 Loaded S’mores Muffins 🔥 These s’mores muffins are loaded with marshmallows, chocolate and graham crackers for the most delicious summer treat! 😍 They come together easily in one bowl and are dairy-free and vegan!🏕️ Ingredients- •1/4 cup + 2 tbsp oil •3/4 cup Native Forest Organic Simple Coconut Milk •1/2 tsp vanilla extract •1/3 cup maple syrup •1 egg replacer •1/3 cup brown sugar •1 tsp baking powder •1/2 tsp baking soda •1/3 cup graham cracker crumbs (about 2 1/2 sheets) •1 cup all purpose flour •Vegan chocolate chips •~1/2 cup vegan marshmallows Directions- Preheat oven to 375°F and line a muffin tray with liners (this recipe makes 10). In a large bowl combine all the dry ingredients, plus the brown sugar. Next add all the flour, baking soda, and baking powder. After combined, mix in three vegan marshmallows, graham cracker crumbs, and chocolate chips. Spoon batter into muffin tray almost to the top. Top with a couple more marshmallows and chocolate chips. Bake for 20 minutes, let cool before eating! #smores #vegandessertrecipes #veganmuffins #muffinrecipe #summerrecipe #plantbasedbaking #veganbaking #healthydesserts #healthydessertrecipes #healthymuffins #vegandesserts #dairyfreebaking #dairyfreerecipes #dairyfreedessert #healthyrecipes
🥥 🍌 Coconut Cream Pie Smoothie 🍌🥥 Save this recipe for easy coconut cream pie smoothies 👏 They’re delicious, refreshing, high-protein and so easy to whip up 😋🫡 Made with Native Forest Simple Coconut Milk and Let’s Do Organic Coconut Flakes 🥥 Recipe below👇 Blend together- •1 large or 2 small frozen bananas •1/4 cup Let’s Do Organic Coconut Flakes •1/2-1 tbsp maple syrup •1 scoop vegan vanilla protein powder •Dash of vanilla extract •Native Forest Simple Coconut Milk, to blend Blend all the ingredients. Top with some vegan whipped cream and more coconut flakes! #coconutmilk #coconutcream #vegansmoothies #highproteinsmoothie #smoothierecipe #coconutsmoothie #coconutrecipes #nobakerecipe #summerrecipes #smoothierecipes #smoothierecipe #smoothietime #healthyrecipes #breakfastrecipes #summersmoothie
🍨Cake Batter Ice Cream 🍨 ⁠ Beat the summer heat with homemade Cake Batter Ice Cream! 🥳🍨 This ice cream is sweet, rich, creamy, and literally tastes like funfetti birthday cake 🤩 ⁠It’s made with just a few ingredients like Native Forest Organic Classic Coconut Milk, yellow cake mix, rainbow sprinkles, and vanilla extract. ⁠ ⁠ Grab the recipe below 👇⁠ ⁠ INGREDIENTS:⁠ 2 cans Native Forest Organic Classic Coconut Milk⁠ ¾ cup granulated sugar⁠ ½ cup yellow cake mix (gluten-free if needed)*⁠ 1 tbsp vanilla extract⁠ ½ tsp almond extract⁠ ¼ tsp salt⁠ ¼ cup rainbow sprinkles⁠ ⁠ INSTRUCTIONS:⁠ The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.⁠ The following day, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread yellow cake mix across the baking sheet. Bake for 5 minutes. Remove from the oven and let cool completely.⁠ Add full-fat coconut milk, sugar, heat-treated cake mix, vanilla extract, almond 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 rainbow sprinkles.⁠ 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!⁠ ⁠ #veganicecream #dairyfreeicecream #veganrecipes #veganicecreamrecipe #cakebattericecream #frozendessert #summerrecipes #vegandesserts #summerdessert #homemadeicecream #summerdessert #healthydesserts #healthydessertrecipes
🍑Peach Cobbler Cheesecake 🍑 ⁠ ⁠ This peach cobbler cheesecake is the ultimate summer dessert! ☀️🍑 It’s tangy, sweet, and deliciously refreshing with juicy cinnamon-spiced peaches, a crisp crumble topping, an ultra creamy cheesecake batter, and a sweet cookie crust 😋 Best of all? It’s entirely dairy-free and easy to make! 🙌 ⁠Made with Let’s Do Organic Heavy Coconut Cream 🥥 by @the_bananadiaries ✨ ⁠ ⁠ Grab the recipe below 👇 ⁠ ⁠ Graham Cracker Crust:⁠ 1 250 g package Biscoff cookies or vanilla wafers⁠ 1/3 cup (67 g) vegan butter, melted⁠ ⁠ Cinnamon Crumble:⁠ 1 cup (125) all purpose flour⁠ 1/2 cup (113 g) melted vegan butter⁠ 1/2 cup (100 g) granulated sugar⁠ 2 tsp ground cinnamon⁠ 1/4 tsp sea salt⁠ ⁠ Peach Cobbler Filling & Topping:⁠ 8 large peaches, divided⁠ 6 tbsp melted vegan butter, divided⁠ 4 tbsp brown sugar, divided⁠ 2 tbsp lemon juice, divided⁠ 2 tsp ground cinnamon, divided⁠ 1 tbsp Let’s Do Organic Cornstarch⁠ ⁠ Peach Cobbler Cheesecake Batter:⁠ 4 cups (32 ounces) vegan cream cheese, room temperature⁠ 1/2 cup (120 g) dairy free yogurt or vegan sour cream, room temperature⁠ 1 cup (240 mL) Let’s Do Organic Heavy Coconut Cream⁠ 3/4 cup (150 g) vegan brown sugar, packed⁠ 1/2 cup (100 g) vegan granulated sugar⁠ 3/4 cup (90 g) cornstarch or arrowroot starch⁠ 1 tbsp vanilla extract⁠ 2 tsp vanilla bean paste⁠ 2 tsp ground cinnamon⁠ 1/2 tsp nutmeg⁠ 1/4 tsp sea salt⁠ ⁠ Instructions at link in bio ✨⁠ ⁠ #veganbaking #vegancheesecake #vegandessertrecipes #healthydessertrecipes #healthydesserts #vegandesserts #coconutcream #dairyfreerecipes #dairyfreedessert #summerrecipes #summerdessert #peachseason