Proud purveyors of innovative vegetarian groceries since 1978.

Convenience Without Compromise®

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

Pantry staples for you and your family.

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

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

Shop Baking Staples

Wholesome Pantry Staples

Can of Native Forest Organic Coconut Milk lying on its side next to a spoon and coconut cream, representing the coconut product category.
Coconut
A can of Native Forest Organic Mango Chunks beside two mango popsicles, representing a recipe made with the mango chunks, hightlighting canned fruit category.
Fruits
A jar of Native Forest marinated artichokes next to a meal prep container filled with veggie wraps, kale, and strawberries, highlighting preserved vegetables.
Vegetables
A colorful snack board featuring Edward & Sons Brown Rice Snaps, fresh vegetables, dips, fruit, and cheese, representing cracker products.
Crackers
Bowl of soup with toasted bread and Edward & Sons Not-Chick’n bouillon cube box on the side, representing savory soup bases.
Bouillon Cubes
Bag of Let’s Do Organic Cornstarch next to a glass bowl of green liquid and baked goods, representing flour and starch products.
Flours & Starches

Explore Edward & Sons

A scenic meadow of grass, trees and a blue sky.

Our Values

Dig Deeper
Two no-bake strawberry cream dessert bars stacked on top of each other, featuring a thick, pink coconut cream layer with fresh strawberry pieces over a dense chocolate brownie crust. In the background, there's a can of Native Forest Organic Coconut Milk and a bowl of chopped strawberries, suggesting a dairy-free or vegan recipe.

Recipes

Start Cooking
A vintage silver Airstream trailer hitched to a retro yellow and white SUV parked in a scenic desert landscape. A vibrant rainbow arcs across a moody sky, with mountains in the distance under dramatic clouds.

About Us

Learn More

Our Family of Brands

Black and white oval logo with text “Since 1978 Edward & Sons® – Convenience Without Compromise,” featuring a graphic of wheat.
Square green logo with yellow text “Native Forest” surrounded by illustrations of jungle foliage.
Oval-shaped yellow and green logo with sun rays and white text reading “Let’s Do Organic®.”
Brown rectangular logo with white cursive and bold text reading Let’s Do® Gluten Free.
Sunset scene with black Japanese temple silhouettes and white and gold text “Premier Japan® Organic.”
Blue, white, and green logo with two shaking hands over farmland and the words “More Than Fair®.”
Green logo with white text “Road’s End Organics®” and a stylized road graphic.
Illustrated logo of a bearded wizard in a blue hat holding a wand, with text “The Wizard’s®.”

Trending Recipes

No-Bake Vegan Samoa Cookies
No-Bake Vegan Samoa Cookies
Vegan Dubai Chocolate Brownies
Vegan Dubai Chocolate Brownies
Gluten-Free Vegan Carrot Cake Cookies
Gluten-Free Vegan Carrot Cake Cookies
Visit the blog

Standards That Matter

Green and white circular badge with the words “USDA Organic,” representing certified organic products.
When you purchase organic Edward & Sons products, you become part of a network that rewards farmers who implement ecologically conscious and organic farming practices.
Green triangle with a white “V” and the word “VEGAN,” indicating the product is free from animal-derived ingredients.
As a vegetarian company, Edward & Sons proudly offers vegan foods free from animal products. Our plant-based selections provide delicious and ethical choices for everyone.
Blue and green rectangle with a butterfly on a checkmark, featuring the words “Non-GMO Project Verified,” certifying products made without genetically modified organisms.
We believe in giving consumers the choice to enjoy wholesome food made without GMOs. We prohibit the use of GMOs in any Edward & Sons products, and are proud participants in the Non-GMO Project.
Green and white rectangle with the letters “GF” above the words “Gluten-Free,” signifying products made without gluten-containing ingredients.
For over 40 years, Edward & Sons has been offering gluten-free products to meet the needs of people who avoid gluten. Our gluten-free selections provide delicious and safe options for everyone to enjoy.

Edward & Sons Instagram

🍫 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
✨ Healthier Twix Bars ✨⁠ ⁠ You won’t believe how easy (and delicious) it is to make your own healthier Twix Bars at home 🤭🍫 They have a crunchy, gluten-free shortbread crust and stretchy dairy-free caramel made with Native Forest Organic Simple Coconut Milk 🥥 We promise these bars are a must try 🫡 by @veggieworldrecipes⁠ ⁠ Save this post and grab the recipe below 😋⁠ ⁠ ✨Shortbread⁠ 1 cup gluten-free 1:1 flour (120g)⁠ 1/2 cup cold butter (115g)⁠ 2 tbsp granulated sugar⁠ 1 tsp vanilla⁠ 1/8 tsp salt⁠ ⁠ ✨Caramel⁠ 1 can Native Forest Organic Simple Coconut Milk from @edwardandsons *⁠ 1/2 cup coconut sugar⁠ 6 tbsp Let’s Do Organic Cornstarch from @edwardandsons⁠ 2 tsp vanilla⁠ 1/8 tsp salt⁠ ⁠ *refrigerate the coconut milk overnight, then scoop out the solid part that has formed at the top and measure out 5 tablespoons.⁠ ⁠ ✨Topping⁠ dark chocolate⁠ flakey salt⁠ ⁠ ✨Directions⁠ In a bowl, mix together the shortbread ingredients. Transfer the dough to a loaf pan that you have lined with parchment paper. Using a toothpick, poke little holes all over the shortbread.⁠ ⁠ Bake the shortbread crust at 350F for 25-30 min until lightly golden.⁠ ⁠ While the shortbread is baking, heat a pan over medium heat and add the 5 tablespoons of coconut cream, the sugar, vanilla and salt and whisk together.⁠ ⁠ Next, add the cornstarch and whisk it until all of the clumps are broken down. Heat until the caramel starts to bubble just a little bit. Remove from heat and pour the caramel over the shortbread cookie layer.⁠ ⁠ Place the Twix bars in the freezer for a few hours, until the caramel layer is fully hardened. Then remove from the freezer and slice them into bars.⁠ ⁠ Melt some dark chocolate and dip each Twix bar into the melted chocolate and place on a parchment paper lined surface.⁠ ⁠ After each bar has been dipped in the chocolate, drizzle the remaining chocolate on top. Sprinkle with flakey salt and refrigerate until the chocolate hardens. #healthydesserts #healthydessertrecipes #twixbar #healthyrecipe #healthyrecipes #coconutmilk #vegandesserts #healthydessert
If you’re pistachio obsessed rn, you need to try our Viral Dubai Chocolate Pistachio Brownies ☺️ These insanely addicting brownies have a fudgy brownie base, a crunchy kataifi coconut pistachio filling, and a chocolate ganache topping 🍫💚 They’re made completely dairy-free with Let’s Do Organic Unsweetened Shredded Coconut by @pastrybysaloni 🥥 Recipe below👇 Makes: 9–12 squares Brownies: 1 ¼ cups dark or semi-sweet chocolate chips 6 tbsp butter ¾ cup powdered sugar ½ cup light brown sugar ⅔ cup warm milk 1 ¼ cups all-purpose flour ½ cup Dutch process cocoa powder ⅛ tsp baking powder ¼ tsp salt How to: Preheat oven to 340°F. Line an 8x8 pan with parchment. Melt butter + chocolate. Stir in sugars and warm milk. Whisk in flour, cocoa, baking powder, and salt. Pour into pan and bake 25–30 mins. Cool completely. Crunchy Pistachio Coconut Layer: 1 ½ cups chopped kataifi dough ½ cup Let’s Do Organic Unsweetened Shredded Coconut 2 tbsp butter ¾ cup pistachio cream 3–4 tbsp tahini or cream (to loosen if needed) Toast kataifi in butter until golden (5–7 mins). Mix with coconut and pistachio cream. Add tahini if needed. Spread on cooled brownies. Ganache Topping: 1 cup milk chocolate chips ¼ cup heavy cream Heat cream until just simmering. Pour over chocolate chips. Let sit 1–2 mins, then stir until smooth. Cool slightly, then pour over brownies. Chill 30 mins, slice + enjoy! #dubaichocolate #dubaichocolatebar #brownies #veganbrownies #veganbaking #pistachio #pistachiodessert #dessertrecipe #vegandessert #dairyfree #viralrecipe
🌈🍫Cosmic Brownie Cheesecake 🌈🍫⁠ ⁠ Decadence + nostalgia = this Healthier Cosmic Brownie Cheesecake! This cheesecake has it all: a chocolate crumb crust, silky, no-bake cheesecake filling, rich chocolate ganache and candy sprinkles 🥳 ⁠ It’s made completely dairy-free with Native Forest Organic Simple Coconut Milk💫⁠ ⁠ Grab the recipe below 👇 by @feastingonfruit⁠ ⁠ Ingredients:⁠ CRUST⁠ 4 cups (100g) crispy rice cereal⁠ 1/4 cup (25g) cocoa powder⁠ 1/4 cup (80g) maple syrup⁠ 1/3 cup (65g) coconut oil, melted⁠ 1/4 tsp salt⁠ FILLING⁠ 16oz (400g) dairy-free cream cheese⁠ 13.5oz can (240g) Native Forest® Organic Simple Coconut Milk⁠ 1 cup (240g) semi-sweet chocolate chips, melted⁠ 8-10 (130-150g) pitted medjool dates⁠ 2 tbsp (13g) cocoa powder⁠ 1 tsp vanilla extract⁠ 1/4 tsp salt⁠ GANACHE⁠ 6oz dairy-free dark chocolate⁠ 1/4 cup (60g) Native Forest® Organic Simple Coconut Milk⁠ Sprinkles⁠ ⁠ Instructions:⁠ Preheat the oven to 325°F. Line an 8” springform pan with parchment paper on the bottom, and grease the sides. Grind the cereal with the cocoa powder in a food processor to fine crumbs. Add the maple syrup, melted coconut oil, and salt. Process to a sandy texture. Press firmly into the bottom of the springform pan. Bake for 12 minutes. Cool while you prepare the filling.⁠ Blend all the following ingredients, until very smooth and creamy (at least 1 minute on high speed. Pour on top of the cold crust, and refrigerate for at least 8 hours.⁠ Prior to serving, make the ganache by melting the dark chocolate and coconut milk together (60 seconds in the microwave, stir, then add an extra 30 if need be). Spread on top of the filling, and top with cosmic brownie sprinkles (or any rainbow sprinkles). Refrigerate 15 minutes for the ganache to set, then slice and serve.⁠ ⁠ ⁠#vegancheesecake #healthydesserts #healthydessertrecipes #cosmicbrownie #cheesecake #nobake #nobakedessert #coconutmilk
Stop scrolling because these FUNFETTI BIRTHDAY CAKE CHEESECAKE BARS are about to be your new fav dessert 🥳🎂✨ They’re sweet, chewy, packed with sprinkles, easy to make, entirely no-bake, and oh.. they’re secretly healthy 😏 They taste like cake batter and cheesecake had a sprinkle-covered baby 👉 Trust us, you need to try them 😋⁠ ⁠ Recipe below 👇⁠ ⁠ Ingredients:⁠ Crust: ⁠ 1 ½ cups raw cashews⁠ 1 ½ cups medjool dates, tightly packed⁠ ½ cup Let’s Do Organic Coconut Flour⁠ 1 tsp vanilla extract⁠ ¼ tsp salt⁠ Cheesecake Filling:⁠ 2 cups raw cashews⁠ 1 cup Native Forest Organic Classic Coconut Milk⁠ ½ cup maple syrup⁠ ¼ cup melted coconut oil⁠ 1 tbsp vanilla extract⁠ 2 tsp lemon juice⁠ ½ tsp almond extract⁠ ¼ tsp salt⁠ ⅓ cup rainbow sprinkles⁠ ⁠ Instructions:⁠ Prepare crust: combine cashews, medjool dates, coconut flour, vanilla extract, and salt in a food processor.⁠ Blend until a sticky, crumbled dough forms. You should be able to pinch it together with your hands. If it isn’t sticky enough, add a few extra medjool dates and blend again.⁠ Prepare filling: combine cashews, coconut cream, maple syrup, coconut oil, vanilla extract, lemon juice, almond extract, and salt in a blender.⁠ Blend until smooth and creamy. Set aside to cool down if it warms up while blending.⁠ Assemble: Line a square baking dish with parchment paper. Transfer the crust to the pan. Using clean hands, firmly press the crust against the bottom of the pan in an even layer.⁠ Pour the cheesecake filling over the top. Add rainbow sprinkles and swirl around the filling. Decorate with extra sprinkles on top.⁠ Chill: Store funfetti cheesecake bars in the freezer for at least 4 hours (or until the filling sets).⁠ Remove from the freezer and let dethaw for 10 minutes before slicing.⁠ Enjoy!⁠ #healthydesserts #healthydessertrecipes #coconutmilk #nobake #cheesecake #cheesecakebars #nobakecheesecake #funfetti #healthybaking
If you love all things custard then you absolutely need to make our Boston Cream Pie Cupcakes 🧁🤤 These soft vanilla cupcakes are stuffed with dairy-free vanilla custard and topped with a smooth chocolate topping for the most insane cupcake combo 😍 Save this recipe and thank us later 😉 Recipe below 👇 by @pastrybysaloni Made with Native Forest Organic Simple Coconut Milk 🥥 Yield: 12 cupcakes Vanilla Cupcake: • 1cup + 1 tbsp Milk, at room temperature • 1/2 tbsp White Vinegar • 3/4 cup + 2 tablespoons Cane or castor Sugar • 1/3 cup vegetable oil • 3tsp Vanilla Extract • 2 tbsp Let’s Do Organic Cornstarch • 1 + 1/2tsp Baking Powder • 1/4 tsp of Baking Soda • 1 cup + 2/3 cupAll Purpose Flour • 1/4 tsp Salt Method: - -Preheat the oven to 350f (175C).Line a cupcake pan with cupcakes liners. -In a bowl combine milk & vinegar. Let it sit for 5 min until curdled. -Add sugar, oil & vanilla. Mix until sugar is dissolved. -Add all the dry ingredients. Mix gently until the batter is smooth. -Fill the cupcake liners with the batter 3/4 way. Bake for 13-15 min. •Vanilla Custard: • 1 1/4 cup Native Forest Organic Simple Coconut Milk, stirred at room temperature • 1/3 cup Cane Sugar • 3 tbsp Cornstarch mixed with 3 tablespoons of coconut milk • 3 tbspbutter • 3 tsp Vanilla Extract •Pinch of Salt •Pinch of turmeric powder (optional for color) Method: - In a pot, whisk together milk & sugar. -Cook over low-medium heat, stirring constantly. Once the mixture begins to warm up, add the cornstarch slurry, stir as it thickens. Once it starts boiling, reduce the heat and stir for about a minute. -Remove from heat, mix in butter, vanilla, salt & turmeric (if using). Stir until smooth. -Transfer to the refrigerator, chill for 2-3 hours.Blend in a food processor until it is smooth-creamy. Chocolate Glaze: • 3/4 cup Dark Chocolate, cut in small pieces • 1/2 cupWhipping Cream Method: -Place the chocolate & cream in a heatproof bowl. -Heat the mixture over a double boiler or in microwave until the mixture is smooth. -Allow to cool for 30 min, until it thickens. #custard #bostoncream #bostoncreampie #cupcakes #veganbaking #dairyfree #dairyfreebaking #vegancupcakes #custardcream
These Chocolate Chip Scones are buttery, fluffy, and soft with the crispiest edges and of course loaded with chocolate chips 🍫✨ The secret ingredient to their dreamy texture? Thick and creamy Native Forest Organic Simple Coconut Milk 🥥 It keeps these dairy-free scones tender while adding a touch of richness. ⁠ ⁠ Grab the recipe below by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredients⁠ 2 1/3 cups all-purpose flour (280 g)⁠ 1 tbsp baking powder⁠ 1/2 tsp salt⁠ 1/3 cup granulated sugar (67 g)⁠ ½ cup cold unsalted vegan butter (115 g, cut into cubes)*⁠ ¾ cup Native Forest Organic Simple Coconut Milk 2 tsp vanilla extract⁠ 3/4 cup chocolate chips + more to top⁠ sugar to sprinkle on top (we used raw turbinado sugar)⁠ ⁠ ✨Notes⁠ *Make sure that the butter is very cold. I even like to place mine in the freezer for about an hour before making this recipe.⁠ ⁠ ✨Directions⁠ To a bowl, add the flour, baking powder, salt, and sugar, and mix them well.⁠ ⁠ Next, add in the cold butter that you’ve cut into cubes and use your fingers to mix the butter with the flour mixture. You don’t have to break up all of the clumps! It’s good to have some clumps of butter that melt as the scones bake.⁠ ⁠ Add in the chocolate chips and coconut milk and combine them with the rest of the ingredients, just until you form a shaggy dough.⁠ ⁠ Flour a surface, and dump the scones mixture on top. Use your hands to shape the mixture into a circle that’s about 2 inches thick in height.⁠ ⁠ Cut the circle into 8 equal pieces and place each on a parchment-lined baking sheet. Brush coconut milk on each of the scones and sprinkle some sugar on top, if you wish.⁠ ⁠ Bake the scones for 18-20 minutes at 400F, until they have golden bottoms.⁠ ⁠ #chocolatechipscones #scones #dairyfree #healthydesserts #breakfastrecipes #healthydessertrecipes #coconutmilk #dairyfreedessert #bakingrecipes #veganbaking
Healthy cinnamon rolls for breakfast? Say less 🤭 These Healthier Air Fryer Cinnamon Roll Baked Oats are fluffy, gooey, drizzled with icing, and have the perfect cinnamon swirl 😋 ⁠ Grab the recipe below 👇⁠ by @feastingonfruit⁠ ⁠ OAT BATTER⁠ -1/2 cup (50g) rolled oats⁠ -1/2 (50g) ripe banana⁠ -1/3 cup (80g) Native Forest Organic Simple Coconut Milk⁠ -1 tbsp nut butter or avocado oil⁠ -1/4 tsp baking powder⁠ -1/4 tsp vanilla extract⁠ -1/2 tsp cinnamon⁠ -Pinch of salt⁠ *To add an egg: reduce milk to 3 tbsp and omit nut butter⁠ ⁠ CINNAMON SWIRL⁠ -1 tbsp almond butter⁠ -1 1/2 tbsp maple syrup⁠ -1/2 tsp cinnamon⁠ ⁠ GLAZE⁠ -1/4 cup (30g) powdered sugar⁠ -2 tsp Native Forest Organic Simple Coconut Milk⁠ ⁠ INSTRUCTIONS⁠ Blend all the ingredients until pretty smooth (some lumps are fine, don’t over blend!) Pour into a greased ramekin, filling ¾ of the way. Whisk together the swirl ingredients. Use a squeeze bottle or a plastic bag with one corner snipped off to create a swirl on top. Bake in a preheated air-fryer for 14-15 minutes at 300°F. While it bakes, whisk together the glaze. Cool 5 minutes, then glaze and eat.⁠ ⁠ #bakedoats #cinnamonroll #bakedoatmeal #oats #breakfastrecipes #airfryerrecipe #airfryer #healthyrecipes #healthydesserts #healthydessertrecipes
This is not your average banana bread 🤭 Meet Chunky Monkey Banana Bread 🍌🍫🥥 She’s moist, fluffy, and packed with chocolate chips, coconut flakes, and crunchy walnuts in every bite 😍 It comes together in one bowl and is completely dairy-free and gluten-free friendly 👏 Save this post and grab the recipe below 👇 Ingredients 1 and 1/2 cups mashed overripe banana (~3 large bananas) 3/4 cup brown sugar, packed 1/3 cup melted coconut oil 1/4 cup Native Forest Organic Classic Coconut Milk 2 teaspoons vanilla extract 2 cups all-purpose flour, gluten-free if needed 1 tsp cinnamon 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt ½ cup Let’s Do Organic Coconut Flakes ½ cup crushed walnuts ½ cup chocolate chips Toppings ¼ cup Let’s Do Organic Coconut Flakes ¼ cup crushed walnuts ¼ cup chocolate chips Instructions 1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, leaving some of the paper hanging over the edges. 2. In a large bowl, add mashed banana, brown sugar, melted coconut oil, coconut milk, and vanilla extract. Whisk together. 3. Add flour, cinnamon, baking soda, baking powder, and salt to the bowl. Fold the dry ingredients into the wet ingredients. Do not over-mix the batter; stop once the ingredients are combined. Then, add coconut flakes, crushed walnuts, and chocolate chips. Mix together. 4. Pour the batter into the loaf pan. Sprinkle toppings (extra coconut flakes, crushed walnuts, and chocolate chips) on top. 5. Bake the banana bread for 55-60 minutes. Remove from the oven and let cool for 10 minutes inside the pan. Remove from the pan, then let it continue cooling completely. After, carefully slice. Enjoy! Notes If you don’t like walnuts, you can swap them for crushed peanuts or crushed pecans.
🥞 Red Velvet Cinnamon Roll Pancakes 🥞⁠ ⁠ Our cinnamon roll pancakes got over 51 MILLION views, so we HAD to make a red velvet version 😍 These red fluffy, cinnamon-swirled pancakes are drizzled with cream cheese icing like red velvet cake 🤭The secret to extra soft, melt-in-your-mouth pancakes? Native Forest Organic Simple Coconut Milk 🥥 ⁠ Grab the recipe below by @veggieworldrecipes ⁠🤝 ⁠ ✨Pancakes⁠ 1 cup all-purpose flour (120g)⁠ 1 tbsp Dutch processed cocoa powder⁠ 2 tsp baking powder⁠ 1 tbsp sugar⁠ 1 tbsp coconut oil⁣⁠ 1 cup Native Forest Organic Simple Coconut Milk 1 tsp vanilla extract⁠ pinch of salt⁠ 1/2 tsp red dye (you can also use beetroot powder, but the color won’t be as bright)⁠ ⁠ ✨Cinnamon Filling⁠ 3 tbsp room-temperature vegan butter⁣⁠ 1/4 cup coconut sugar⁠ 1 tsp ground cinnamon⁣⁠ ⁣⁠ ✨Icing⁠ 1/3 cup vegan cream cheese⁠ 2 tbsp maple syrup⁠ 2 tbsp coconut milk⁠ ⁠ ✨Directions⁠ In a large bowl, combine all of the pancake ingredients. Whisk until well combined, but be careful not to overmix.⁠ ⁠ Next, whisk together the cinnamon filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom.⁣⁠ ⁠ Grease your pan and turn on the heat to low. Add about 1/4 cup scoop of batter to the pan for each pancake.⁠ ⁠ Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake.⁠ ⁠ Since sugar burns very easily, we are not going to be flipping these pancakes. Instead, cook them on low heat. Once you have piped the cinnamon swirl, close the pan with a lid so that the pancakes can cook all the way through.⁠ ⁠ Cook each pancake for 3-5 minutes on low heat, until it has fully cooked through. You will get about 6 pancakes from this recipe.⁠ ⁣⁠ To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together.⁠ ⁠ Pour the cream cheese icing over your pancakes and dig in!⁠ ⁠ #pancakes #breakfast #dessert #baking #healthyrecipes #pancakerecipe #breakfastrecipes
Chick’n Salad Wraps 🌯 Make these easy chick’n salad wraps loaded with a meatless jackfruit filling, crunchy veggies, fresh greens, and mayo 😋 They’re easy to make, and perfect for meal prep 🤝 Made with Native Forest® Organic Young Jackfruit and Edward & Sons® Not-Chick’n™ Bouillon Cubes.⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients:⁠ ⁠ 1 can Native Forest® Organic Young Jackfruit , drained and rinsed⁠ 2 cubes Edward & Sons® Not-Chick’n™ Bouillon Cubes⁠ 1/3 cup Vegan mayonnaise⁠ Chopped green onion, carrots, celery, to taste⁠ Salt and pepper, to taste⁠ Instructions:⁠ ⁠ Put jackfruit in a saucepan and cover with fresh water. Boil until jackfruit starts to separate.⁠ Simmer for 5-7 minutes. Drain jackfruit and put back in the pan.⁠ Add 1 cup water and 2 bouillon cubes to the pan. Bring to boil then simmer for 5 minutes, stirring regularly.⁠ Drain and put jackfruit into a bowl. Add the mayonnaise, salt and pepper (if desired) and mash while stirring well to break up bigger chunks.⁠ ⁠ #jackfruitrecipes #jackfruitrecipes #veganwrap #veganlunch #veganmeals #veganmealidea #plantbasedrecipes #plantbasedrecipe #plantbasedlunch #saladwrap #chickenfree #healthywrap #jackfruit #lunchideas #veganrecipes
You need to try these Korean BBQ Pulled Jackfruit Bowls 😋 They’re loaded with tender, saucy Korean BBQ pulled jackfruit, jasmine rice, red cabbage, avocado, pickled onions, carrots, cilantro, and sesame seeds for the perfect healthy yet satisfying meal ✨ ⁠ Grab the recipe below made with Native Forest Organic Young Jackfruit by @jackfruitfulkitchen ⁠ Korean BBQ Jackfruit Ingredients⁠ ½ red onion diced⁠ 3 cloves garlic minced⁠ 2 14 oz cans Native Forest young jackfruit⁠ ⅓ cup coconut aminos⁠ 1 tbsp molasses⁠ 2 tbsp rice vinegar⁠ 2 tbsp maple syrup⁠ 3 tbsp gochujang paste⁠ ½ tsp black pepper⁠ ½ tsp ground ginger⁠ ½ cup vegan “chicken” broth or water⁠ ⁠ To Serve⁠ 1 cup jasmine rice cooked⁠ 1 cup shredded red cabbage⁠ 1 avocado sliced⁠ ¼ cup pickled onions⁠ 1 carrot julienne peeled⁠ ½ cup cilantro finely chopped⁠ 1 tbsp black sesame seeds⁠ ⁠ Instructions⁠ Start by draining your jackfruit and rinsing well. Wrap it in a clean dish towel and squeeze out all of the excess moisture. Use your hands to pull apart and shred the jackfruit, and roughly chop into small pieces.⁠ Next, heat a large cast iron skillet over medium heat and add in the onion, sautéing for 2-3 minutes until tender and fragrant, deglazing with a splash of water, broth or cooking oil if needed. Add in the garlic and sauté until fragrant, and then add the jackfruit. Increase heat to medium high and cook for about 5 minutes, stirring occasionally, and letting the edges get nice and charred.⁠ While jackfruit is cooking, combine the coconut aminos, molasses, rice vinegar, maple syrup, gochujang, black pepper and ginger. Stir to combine. Pour into the skillet and stir to combine. Add in the broth and reduce heat to medium low. Cover and simmer for about 10-15 minutes until jackfruit is juicy and saucy. Remove the lid and increase heat to medium, stirring frequently to let the jackfruit caramelize. Season to taste.⁠ To serve, add rice and fresh veggies to four serving bowls and top with jackfruit. Sprinkle with cilantro and sesame seeds and enjoy!⁠ #jackfruit #jackfruitrecipes #veganrecipes #plantbasedrecipes #bbqjackfruit #healthyrecipes #youngjackfruit #veganmeals #vegetarianfood