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✨3 Ingredient Truffles✨⁠ ⁠ Did you know that you can make fancy dairy-free chocolate truffles at home with just 3 ingredients? 😍 These rich, creamy, and incredibly indulgent chocolate truffles taste store bought but better 😉 All you need are three ingredients: chocolate, coconut cream, and cacao powder.⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Classic Coconut Milk by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredient⁠ 300 grams dark chocolate*⁠ 1/2 cup coconut cream from a can of Native Forest Organic Classic Coconut Milk⁠ cacao powder (optional)⁠ ⁠ *Use a high-quality chocolate that you love the taste of!⁠ ⁠ *Refrigerate a can of coconut milk overnight. In the morning, scoop out only the solid part that has formed at the top and measure 1/2 cup of this. This is your coconut cream.⁠ ⁠ ✨Directions⁠ Melt the chocolate in the microwave until the chocolate has fully melted.⁠ ⁠ Add the coconut cream to the melted chocolate and mix together until the mixture forms a consistency that is solid enough to scoop up.⁠ ⁠ Use a cookie scoop to scoop out each truffle and place on top of a parchment-lined tray.⁠ ⁠ If the mixture isn’t solid enough for you to roll in your hands, refrigerate for a few minutes, or up to a half hour. Then use your hands to roll each dollop into a ball.⁠ ⁠ Coat each truffle in some cacao powder, if you wish. Then enjoy! You should get about 14 small/medium-sized truffles with this recipe.⁠ ⁠ #dessert #healthydesserts #healthydessert #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #veganchocolate #easydesserts #bakingrecipes
🥜🍓PB&J PROTEIN GRANOLA🥜🍓 ⁠ ⁠ ⁠ This high-protein granola is about to become your new obsession 🤭✨ Sweetened with jam for a unique twist 🍓 and packed with pantry staples like oats, puffed cereal, seeds, protein powder, peanut butter, and Let’s Do Organic® Unsweetened Coconut Flakes 🥥. It’s the perfect snack to fuel your day—wholesome, delicious, and so easy to make! ⁠ ⁠ Grab the recipe below 👇 by @feastingonfruit ✨⁠ ⁠ DRY INGREDIENTS:⁠ -3 cups (240g) rolled oats⁠ -1 cup (45g) Let’s Do Organic Unsweetened Coconut Flakes⁠ -1 cup (20g) puffed cereal (quinoa, rice, millet, etc)⁠ -1 cup (125g) mixed seeds (hemp, pumpkin, flax, chia)⁠ -1/2 cup (60g) unflavored protein powder⁠ -1/2 tsp salt⁠ WET INGREDIENTS:⁠ -2/3 cup (170g) creamy peanut butter⁠ -2/3 cup (200g) jam of choice (I used seedless raspberry)⁠ -1 tsp vanilla extract⁠ -1oz freeze dried berries (I used raspberries)⁠ ⁠ Instructions:⁠ Preheat the oven to 300°F and line a large (18”x13”) baking sheet with parchment paper. Combine the dry ingredients in a large bowl and mix.⁠ ⁠ In a separate bowl, combine the peanut butter and jam. Melt for 45 seconds on high. Add the vanilla and whisk until smooth. Add to the dry ingredients along with the optional egg whites. Mix until evenly coated.⁠ ⁠ Spread out evenly on the baking sheet. Bake for 40-45 minutes until golden brown on the edges. Cool at least 10 minutes on the pan before breaking apart (the longer you let it cool untouched, the bigger the clusters will be).⁠ ⁠ Once the granola is completely cool, mix in the freeze dried berries, crushing slightly (or add just before serving). Store in an airtight container for 1-2 weeks.⁠ ⁠ #pbandj #proteingranola #granolarecipe #peanutbutterlover #glutenfreebaking #granola #easyrecipes #healthyrecipes #healthyrecipe #easyrecipe #glutenfreegranola
These Dairy-Free Chocolate Chip Scones are perfectly buttery, fluffy, and soft 🍫✨ The secret ingredient to their dreamy texture? Thick and creamy Native Forest Organic Simple Coconut Milk 🥥 keeps these 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 from @edwardandsons⁠ 2 tsp vanilla extract⁠ 3/4 cup chocolate chips + more to top⁠ sugar to sprinkle on top (I 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.⁠ ⁠ #veganrecipes #dairyfree #veganuary #veganuary2025 #veganuaryrecipes #veganrecipe #vegandesserts #healthydesserts #healthydessertrecipes #healthyrecipes #easyrecipes #coconutmilk @weareveganuary
✨Jackfruit Nuggets✨ ⁠ ⁠ Try these homemade Jackfruit Nuggets! ✨ They’re crispy on the outside, tender and juicy on the inside, and totally customizable. Bake, fry, or air-fry them to golden perfection, then dunk them in your favorite dip for a bite that hits! 😋 They’re vegan, soy-free, and gluten-free 🌱 ⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Young Jackfruit by @purelykaylie⁠ ⁠ 💚Ingredients💚⁠ ⁠ Jackfruit⁠ 2 cans Native Forest Organic Young Jackfruit, drained and rinsed*⁠ ⁠ Buttermilk⁠ 1 cup almond milk⁠ 1 tbsp lemon juice⁠ ⁠ Flour⁠ 1 cup gluten-free flour⁠ ¼ cup cornstarch⁠ ⁠ Breadcrumbs⁠ 1 ¼ cup gluten-free breadcrumbs⁠ 2 tbsp nutritional yeast⁠ 1 tsp garlic powder⁠ 1 tsp onion powder⁠ 1 tsp Italian seasoning⁠ 1 tsp salt⁠ ½ tsp black pepper⁠ ¼ tsp paprika⁠ ⁠ 💚Instructions💚⁠ Drain and rinse the jackfruit. Pat dry with a paper towel. Cut off the firm, pointy tips of each piece.⁠ In a bowl, combine almond milk and lemon juice. Whisk together.⁠ In a second bowl, combine flour and corn starch. Whisk together.⁠ In a third bowl, combine breadcrumbs, nutritional yeast, garlic, onion, Italian seasoning, salt, pepper, and paprika. Whisk together.⁠ Line a baking sheet with parchment paper.⁠ Create a line of the flour, buttermilk, and breadcrumbs. Dip one piece of jackfruit into the flour, then buttermilk, and then breadcrumbs. Repeat one more time, evenly coating the entire piece of jackfruit. Transfer to the baking sheet. Repeat until all jackfruit is coated.⁠ Preheat oven to 400 degrees F. Generously spray the breaded nuggets with oil. Bake for 25 mins, gently flipping halfway through, until golden brown.⁠ How to fry: Warm oil in a frying pan over medium-high heat. Once the oil is hot, add a few pieces of jackfruit to pan. Cook until golden brown, about 1-2 mins each side. If air frying, cook for 20 mins at 400 degrees F in the air frying rack. @weareveganuary⁠ ⁠ #veganuary #veganuary2025 #veganuaryrecipes #veganrecipes #vegannuggets #veganmeals #veganmealideas #healthyrecipe #jackfruit #jackfruitrecipes #plantbased #plantbasedrecipes #plantbaseddiet #dairyfree#youngjackfruit
✨Sugar Cookie Whipped Coffee ✨ ⁠ Switch up your morning routine with our ultra fluffy creamy sugar cookie whipped coffee! It tasted like a sugar cookie in latte form and is entirely dairy-thanks to Let’s Do Organic Sweetened Condensed Coconut Milk 🥥 ⁠ Recipe below👇⁠ ⁠ Ingredients:⁠ 2 tbsp instant coffee⁠ 2 tbsp hot water⁠ 2 tbsp Let’s Do Organic Sweetened Condensed Coconut Milk⁠ 1 cup milk of choice (we used Native Forest Organic Simple Coconut Milk)⁠ 1/2 tsp vanilla (optional)⁠ 1/4 tsp almond extract (optional)⁠ whipped cream & sprinkles⁠ ⁠ Instructions:⁠ Add instant coffee, hot water. & condensed coconut milk to a jar⁠ Whip with electric frother until cloud like consistency- set aside⁠ In a glass add in ice & milk of choice (I used coconut)⁠ Top with your whipped coffee, whipped cream, sprinkles & enjoy!⁠ ⁠ 🎥: @therootedblonde⁠ ⁠ #festivedrinks #latte #holidaydrinks #drinkrecipes #homecafe #sweetened condensedcoconutmilk #holidayrecipes #easyrecipes #easydrinks #coffeerecipe #sweetenedcondensedcoconutmilk #holidayrecipes #coffeelover #coffeedrinks #coffeedrink
🤍Vanilla Custard Slice 🤍⁠ ⁠ Hosting this winter? You need to make these super easy Vanilla Custard Slices! 🍓 Imagine layers of flaky puff pastry sandwiched between a creamy dreamy dairy-free vanilla custard 😍 Made totally dairy-free and vegan with Native Forest Organic Classic Coconut Milk by @pastrybysaloni ✨⁠ ⁠ Grab the recipe below👇⁠ ⁠ 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 80g (1/2 cup + 3 tablespoons)) Let’s Do Organic Corn Starch)⁠ 95g ( 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 #holidayrecipes #coconutmilk #vegancustard
✨Cinnamon Roll Pancakes✨⁠ ⁠ These cinnamon roll pancakes went VIRAL for a good reason! 🥞They’re ultra fluffy, loaded with cinnamon sugar swirl and a drizzled with cream cheese icing for the perfect holiday breakfast 😍⁠ ⁠ Grab the recipe below👇 Made with Native Forest Organic Simple Coconut Milk by our friend Gaby of @veggieworldrecipes ⁠✨⁠ ⁣⁠ ✨Pancakes⁠✨⁠ 1 cup all-purpose flour (120g)⁠ 2 tsp baking powder⁠ 1 tbsp sugar⁠ 1 tbsp coconut oil⁣⁠ 1 cup from a can of Native Forest Organic Simple Coconut Milk⁠ 1 tsp vanilla⁠ dash of salt⁠ ⁠ ✨Cinnamon Filling⁠✨⁠ 3 tbsp vegan butter⁣⁠ 1/4 cup coconut sugar⁠ 1 tsp ground cinnamon⁣⁠ ⁣⁠ ✨Icing⁠✨⁠ 1/3 cup vegan cream cheese⁠ 2 tbsp maple syrup⁠ 2 tbsp Native Forest Organic Simple Coconut Milk⁠ ⁠ ✨Directions⁠✨⁠ Start by making your pancake mix by combining all of the pancake ingredients and whisking them well.⁠ ⁠ 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!⁠ ⁠ #veganpancakes #veganrecipes #dairyfreerecipes #healthyrecipes #healthypancakes #vegandessert #veganbaking #vegancinnamonrolls #holidayrecipes #christmasrecipes #pancakes #cinnamonrolls #pancakerecipe #breakfastrecipes
🎄 gingerbread date blondies 🎄 Looking for a delicious last minute holiday treat? 🤭 Make these sticky gingerbread date blondies with cinnamon cream cheese frosting 🎄😍 They’re perfectly soft, chewy, and packed with cozy gingerbread spice, but also lightened up, naturally sweetened, and completely gluten-free ✨ Made with Native Forest Organic Simple Coconut Milk 🥥 Grab the recipe below 👇 by @upbeetandkaleingit blend the dates: start by blending pitted medjool dates with canned coconut milk, water, and vanilla extract until smooth and sticky. mix the wet ingredients: combine the date mixture with a flax egg, coconut sugar, almond butter, coconut oil, and a splash of molasses for that classic gingerbread flavor. fold in the dry ingredients: whisk together almond flour, oat flour, tapioca starch, baking powder, spices, and salt, then fold it into the wet mixture until a thick batter forms. bake: spread the batter into a lined 8×8 pan and bake until the edges are set and the center is soft and sticky. make the frosting: while the blondies cool, whip up a quick cinnamon cream cheese frosting with vegan cream cheese, maple syrup, cinnamon, and vanilla extract. frost and serve: once the blondies are completely cool, spread the frosting over the top, slice, and enjoy! #healthydesserts #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #holidaydesserts #christmasdesserts #christmasdessert
⛄️Gingerbread Cheesecake⛄️ This easy no-bake gingerbread cheesecake is the perfect holiday cheesecake - it’s ultra creamy, rich, full of gingerbread spice and shockingly easy to make 😋 It takes just 5 mins to prep and you don’t even need to turn the oven on 🙌 Even better? It’s made completely dairy-free, vegan, and gluten-free friendly ✨ Grab the recipe below 👇 Made with Let’s Do Organic Heavy Coconut Cream 🥥 by our friend Britt of @the_bananadiaries ✨ ⁠ Ingredients: Crust: 1 250g package Biscoff Lotus cookies or vegan graham crackers 1/3 cup (75 g) vegan butter, melted & cooled to room temp Cheesecake Filling: 16 ounces (454 g) vegan cream cheese, room temperature 8 ounces (240 g) vegan dairy free yogurt 3/4 cup (180 g) molasses 1 cup (250 mL) Let’s Do Organic Heavy Coconut Cream, room temp 1 cup (200 g) organic granulated sugar 1 tbsp vanilla extract 2 tsp ground ginger 1 tsp ground cinnamon Optional toppings: vegan coconut whipped cream, gingerbread cookies Instructions: Measure ingredients. Line an 8″ springform pan with parchment paper on bottom and lightly grease the edges. Pulse lotus cookies in a food processor or blender until fine crumbs. Transfer crumbs to a medium bowl and mix with melted vegan butter until combined. Press mixture into the bottom of the pan using a spoon to create a smooth surface. Freeze crust while preparing the filling. In a stand mixer or large bowl with a hand mixer, beat together cream cheese, yogurt, heavy coconut cream, sugar, and vanilla extract until fluffy and smooth, about 3-5 minutes. Add molasses, ginger, and cinnamon, mixing until well combined, about 3 more minutes. Remove crust from freezer and pour cheesecake filling over the crust. Smooth the top with a spoon. Cover the cheesecake with plastic wrap and freeze to set for 4 hours or overnight. To serve, remove the cheesecake from the freezer, carefully release from the springform pan, transfer to a plate, and top with whipped cream and gingerbread cookies. Slice and enjoy! #veganbaking #vegancheesecake #holidayrecipes #vegandesserts #gingerbread #healthydesserts #healthydessertrecipes #christmasrecipes #nobake #nobakerecipes #dairyfreerecipes
⛄️ Snowball Truffles ⛄️⁠ ⁠ These easy 3-ingredient no-bake soft and chewy truffles are such a fun dessert to make for the holidays! ❄️ All you need is Let’s Do Organic Sweetened Condensed Coconut Milk & Let’s Do Organic Unsweetened Shredded Coconut and white chocolate chips + your favorite sprinkles ✨ ⁠ ⁠ Grab the recipe below 👇 by @veggieworldrecipes ✨⁠ ⁠ Ingredients⁠ 2 cups Let’s Do Organic Unsweetened Shredded Coconut 100g)⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)⁠ 1 cup vegan white chocolate chips⁠ sprinkles (optional)⁠ ⁠ Directions⁠ Add the shredded coconut and condensed coconut milk to a large bowl and mix them well.⁠ ⁠ Use a cookie scoop to scoop out equal amounts of mixture for each truffle. Roll each scoop into a ball and place on a baking sheet.⁠ ⁠ Melt the vegan white chocolate.⁠ ⁠ Dip each coconut truffle fully in the chocolate and then place the chocolate-covered truffle back on the baking tray. Repeat for each truffle.⁠ ⁠ Refrigerate the truffles until the chocolate fully hardens. You can drizzle the remaining chocolate on each truffle, then add sprinkles.⁠ ⁠ Refrigerate again until the chocolate hardens, then dig in!⁠ ⁠ This recipe makes about 16 truffles.⁠ ⁠ #holidaybaking #nobake #vegandessert #healthydessert #easyrecipes #healthysnacks #dairyfreerecipes #healthydessertrecipes #healthydesserts #vegandessertrecipes #christmasrecipes #vegantruffles #christmasbaking #dairyfreedesserts
✨ Mini No-Bake Eggnog Cheesecakes ✨⁠ ⁠ Heading to a holiday party? 🎁 Whip up these Mini No-Bake Eggnog Cheesecakes! 😋 They have creamy eggnog filling made with Let’s Do Organic Heavy Coconut Cream and are paired with a ginger snap crust for festive goodness in every bite! They’re easy, light, indulgent, and entirely dairy-free, gluten-free, and vegan 👏⁠ ⁠ Grab the recipe below 👇by @dedetable ✨⁠ ⁠ Ingredients:⁠ ⁠ Filling:⁠ 8 oz vegan cream cheese, room temp⁠ 4 oz organic sugar⁠ 4 oz vegan sour cream, room temp⁠ 6 oz Let’s Do Organic Heavy Coconut Cream, whipped⁠ 1 tsp vanilla extract⁠ 12 oz vegan eggnog, homemade or store bought⁠ 1 tsp agar agar⁠ ⁠ Crust:⁠ 2 cups vegan and gluten free ginger snaps, crushed⁠ 2-3 Tbsp vegan butter, melted⁠ ⁠ Instructions:⁠ ⁠ Line a cupcake tray with liners. Combine crust ingredients in a mixing bowl. Scoop crust mixture into liners (about 2 tablespoons per liner) and press firmly. Set aside.In another mixing bowl, use an electric hand mixer to beat cream cheese and sugar until smooth. Add sour cream and vanilla, continue mixing.Fold in whipped heavy coconut cream.⁠ ⁠ In a saucepan, whisk together eggnog and agar agar. Cook over medium-high heat until it just starts to bubble and slightly thickens, whisking continuously.Remove from heat and let cool slightly (should be warm but not steaming hot).Fold eggnog mixture into cream cheese mixture until smooth.Pour mixture into prepared crusts, filling them to the top. Smooth with a spoon, cover, and freeze overnight.Before serving, thaw for 5-10 minutes. Optionally, decorate with gingerbread men, dusted raspberries, and fresh rosemary.⁠ ⁠ #healthydesserts #healthydessertrecipes #veganbaking #christmasbaking #christmasrecipes #eggnog #cheesecake #nobake #nobakerecipe #nobakedesserts #vegancheesecake #dairyfreerecipes #easyrecipes #vegandesserts #christmasdesserts
🎄Candy Cane Brownies🎄⁠ ⁠ You need to make these rich and moist (we said it) candy cane brownies 😋 They’re topped with a fudgy peppermint chocolate ganache and crushed candy canes for the ultimate holiday treat 😍 Plus they’re easy to make and entirely dairy-free, gluten-free friendly, and vegan 🤗⁠ ⁠ Made with Native Forest Organic Classic Coconut Milk 🥥⁠ ⁠ Grab the recipe below👇⁠ ⁠ Brownies:⁠ 1/2 cup vegan butter⁠ 1/2 cup Native Forest Organic Classic Coconut Milk ⁠ 1 cup dark chocolate chips, divided⁠ 1 cup granulated sugar⁠ 2 tsp vanilla extract⁠ 1 tsp peppermint extract⁠ 3/4 cup + 2 tbsp all-purpose flour (or gluten-free flour) (120g)⁠ 3/4 cup cocoa powder (60g)⁠ 1/2 tsp salt⁠ ⁠ Ganache:⁠ 1 1/2 cups dark chocolate chips⁠ 1/2 cup Native Forest Organic Classic Coconut Milk ⁠ 1/2 tsp peppermint extract⁠ 1/2 cup crushed candy canes⁠ Cook Mode Prevent your screen from going dark⁠ ⁠ Instructions:⁠ Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper. In a bowl, whisk together flour, cocoa powder, and salt. In a microwave-safe bowl, combine vegan butter, coconut milk, and 1/2 cup chocolate chips. Microwave for 1 minute. Add sugar, vanilla extract, and peppermint extract, and whisk until smooth. Mix the dry ingredients into the wet ingredients until combined. Fold in the remaining 1/2 cup chocolate chips. Spread the brownie batter evenly in the baking dish. Bake for 25-30 minutes, checking with a toothpick. If it’s gooey, bake 5 more minutes. Let cool. Microwave chocolate chips and coconut milk for 1 minute. Add peppermint extract and whisk until smooth. Pour over cooled brownies and sprinkle with crushed candy canes. Chill in the fridge for 20-30 minutes until the ganache sets. Slice and enjoy!⁠ ⁠ #veganbrownies #veganbaking #christmasbaking #holidayrecipes #healthydessertrecipes #healthydesserts #veganchristmas #christmasdesserts #christmasrecipes #holidaybaking #healthydessert #dairyfreerecipes #peppermintbrownies #coconutmilk
🎄Gingerbread Cheesecake Brownies🎄 Discover the perfect trio you never knew you needed: gingerbread + cheesecake + brownies 😍 Indulge in these incredibly fudgy brownies topped with a decadent layer of gingerbread cheesecake ✨ They’re a holiday season essential, made entirely dairy-free and vegan with Native Forest Organic Simple Coconut Milk 🥥 Grab the recipe below 👇 by @pastrybysaloni Ingredients: 3/4 cup dark chocolate 1/3 cup vegan butter 1/2 cup granulated sugar 1/3 cup light brown sugar 1/2 cup Native Forest Organic Simple Coconut Milk 2 tsp vanilla extract 1 1/4 cup ap flour 1/4 tsp baking powder 1/4 cup cocoa powder 1 tbsp cornstarch 1 tsp ground ginger 1/4 cup dark chocolate chips 1/4 tsp salt Cheesecake: 1 1/2 cup vegan cream cheese 1/2 cup Native Forest Organic Simple Coconut Milk 1/2 cup light brown sugar 3 tbsp cornstarch 1 tbsp lemon juice 1 tbsp molasses 1 tbsp ground ginger Topping: 2 tbsp dark chocolate chips 10-11 gingerbread cookies 1 tbsp molasses Instructions: Preheat oven to 335°F. Grease a 8-inch square pan with parchment paper. Melt chocolate & butter in a microwave-safe bowl, stirring every 30 seconds. Then, microwave coconut milk with granulated sugar & light brown sugar until sugars dissolve. Mix flour, baking powder, cocoa powder, cornstarch, & ground ginger in a separate bowl. Combine chocolate mixture with coconut milk. Add dry ingredients & mix until smooth. Fold in chocolate chips & pour batter into prepared pan. Bake for 30 minutes. Mix cream cheese, coconut milk, light brown sugar, cornstarch, lemon juice, molasses syrup, & ground ginger until smooth.Pour cheesecake mixture over baked brownie layer. Add small drops of molasses on top, swirl with a toothpick, & top with ginger cookies & chocolate chips. Place a tray of hot water on bottom oven rack. Bake cheesecake at 330°F for 30-35 minutes until edges are set. Cool in oven with the door open, then refrigerate. Dust with powdered sugar, top with cookies, and slice into bars. #veganbrownies #veganbaking #christmasbaking #holidayrecipes #healthydessertrecipes #healthydesserts #christmasdesserts #christmasrecipes #holidaybaking #healthydessert #coconutmilk
🍩 Peppermint Mocha Donuts 🍩 ⁠ ⁠ These Peppermint Mocha Donuts are light, fluffy & full of chocolate, coffee and peppermint flavor! 😋 They’re dunked in a chocolate peppermint ganache and topped with crushed candy canes for an extra festive touch 😍 Plus, they’re dairy-free, vegan, and gluten-free friendly 🤭 ⁠ Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Milk by @purelykaylie⁠ ⁠ ✨Ingredients✨⁠ ¾ cup Native Forest Organic Simple Coconut Milk⁠ 1 tsp apple cider vinegar or lemon juice⁠ ¼ cup unsweetened applesauce⁠ ¼ cup melted coconut oil⁠ 1 tsp vanilla extract⁠ ½ tsp peppermint extract⁠ 1 cup all-purpose flour (or gluten-free flour)⁠ ½ cup cocoa powder (natural, not dutch processed)⁠ ½ cup coconut sugar⁠ 1 tbsp ground coffee⁠ 1 tsp baking powder⁠ ½ tsp baking soda⁠ ½ tsp salt⁠ ⁠ ✨Peppermint Chocolate Ganache✨⁠ 1 cup chocolate chips⁠ ½ cup Native Forest Organic Simple Coconut Milk⁠ 2 tsp vanilla extract⁠ ¼ tsp peppermint extract (optional)⁠ ½ cup crushed candy canes (or peppermint candy)⁠ ⁠ ✨Instructions✨⁠ Preheat oven to 350°F and grease a donut pan.⁠ ⁠ In a large bowl, mix coconut milk and vinegar, letting it sit for 5 minutes. Add applesauce, melted coconut oil, vanilla extract, and peppermint extract. Whisk together.⁠ ⁠ Add flour, cocoa powder, coconut sugar, ground coffee, baking powder, baking soda, and salt. Whisk until smooth.⁠ ⁠ Transfer batter to a piping bag and fill the donut slots. Bake for 13-15 minutes. Let cool in the pan.⁠ ⁠ For the ganache, microwave coconut milk for 30 seconds, then add chocolate chips. Let sit for 2 minutes, then add vanilla and peppermint extracts. Whisk until smooth.⁠ ⁠ Dip donut tops in ganache, sprinkle with crushed peppermint candy, and let the chocolate firm. Enjoy!⁠ ⁠ #veganbaking #healthydessertrecipes #healthydesserts #holidayrecipes #holidaybaking #christmasdessert #vegandonuts #vegandesserts #christmasbaking #christmasrecipes #healthybaking #healthydonuts
🎄Healthy Gingerbread Cookie Bars🎄⁠ ⁠ These healthy gingerbread cookie bars taste like a gingerbread cookie but with a soft cake-like texture, and are topped with an ULTRA fluffy frosting 😍 They’re made entirely dairy-free, gluten-free and vegan with Native Forest Simple Coconut Cream 🥥⁠ ⁠ Grab the recipe below 👇 by @feastingonfruit ✨⁠ ⁠ Cookie Bars:⁠ 1/3 cup (50g) coconut sugar⁠ 1/4 cup (50g) coconut oil⁠ 1/2 cup (125g) almond butter (or nut/seed butter of choice)⁠ 1/4 tbsp (80g) molasses⁠ 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)⁠ 1 tsp vanilla extract⁠ 1 1/3 cups (140g) almond flour⁠ 1/4 cup (30g) coconut flour⁠ 2 tsp ground ginger⁠ 1 tsp cinnamon⁠ 1/4 tsp each allspice, nutmeg, and cloves⁠ 1 tsp baking powder⁠ 1/4 tsp salt⁠ ⁠ Frosting⁠ 1 1/2 cup (180g) raw cashews, soaked overnight⁠ 1 cup (240g) Native Forest Simple Coconut Cream (refrigerated overnight so you can scoop out just the solid cream)⁠ 1/4 cup (80g) maple syrup or agave⁠ 2 tbsp (25g) coconut oil⁠ 1 tsp vanilla extract⁠ Sprinkles for topping⁠ ⁠ Instructions:⁠ Preheat the oven to 350°F and line an 8 x 8” square pan with parchment paper. Whisk together the coconut sugar, coconut oil, almond butter, molasses, prepared flax egg, and vanilla. Add in the flours, spices, baking powder, and salt. Mix to form a thick cookie dough. Press into the prepared pan, and bake for 22-24 minutes until just browned around the edges. Cool completely before frosting.⁠ ⁠ Drain and rinse the soaked cashews. Blend all the frosting ingredients until very smooth and creamy. Transfer to a bowl, cover, and refrigerate for at least 4 hours to thicken. Frost the cooled cookie bars, and top with sprinkles. If the frosting has softened too much, chill again for 1 hour before slicing.⁠ ⁠ #gingerbread #vegandesserts #veganbaking #holidaybaking #holidayrecipes #christmasrecipes #vegandessert #healthydesserts #healthydessertrecipes #veganrecipes #healthydessert #christmasbaking #coconutcream #healthybaking
✨ Apple Pie Cheesecake Bars ✨ If you love apple pie, you need to make these healthier no-bake apple pie cheesecake bars 😍 These velvety vanilla cheesecake bars have a nutty oat-based crust and are topped with stewed cinnamon-spiced apples 🍎 They’re dairy-free, gluten-free and so easy to make with Let’s Do Organic Heavy Coconut Cream 🥥 Grab the recipe below 👇 by @upbeetandkaleingit ingredients: base: 1 cup dates, pitted and soaked in warm water for 10 minutes 1/2 cup almond butter 1 1/2 cups oats 1/2 cup pecans or walnuts 1 tsp vanilla extract filling: 1 can (13.5 oz) Let’s Do Organic Heavy Coconut Cream, chilled 16 oz vegan cream cheese 1/4 cup maple syrup 1 tsp vanilla extract apple topping: 2 cups diced apples 2 tbsp coconut oil or avocado oil 1/4 cup dairy-free milk 2 tbsp maple syrup 1 tsp cinnamon 1 tsp vanilla extract Instructions: Blend soaked dates, almond butter, oats, and nuts in a food processor until crumbly. Press into the bottom of an 8×8 pan and freeze. Blend chilled coconut cream, vegan cream cheese, maple syrup, and vanilla until smooth. Pour over the base and freeze for 3-4 hours. Sauté diced apples with coconut oil, dairy-free milk, maple syrup, cinnamon, and vanilla. Cook until tender, then cool. Spread cooled apple topping over the cheesecake layer and freeze for at least 1 more hour. Let thaw before cutting into bars and enjoy! #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #coconutcream #applepie #vegancheesecake #dairyfreebaking #nobakedessert #nobake #holidaybaking #holidayrecipes
✨Pumpkin Cinnamon Roll Pancakes✨⁠ ⁠ Our cinnamon roll pancakes went super viral, so we obviously had to make a pumpkin version 🥞🤭 The secret to making the softest, fluffiest, most buttery dairy-free pancakes is Native Forest Organic Simple Coconut Milk 🥥 These dreamy pumpkin pancakes have a cinnamon sugar swirl and are topped with cream cheese icing for an insanely sweet and delicious breakfast 😋⁠ ⁠ Grab the recipe below by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredients⁠ 1 cup all-purpose flour (120g)⁠ 3 tsp baking powder⁠ 1 tbsp sugar⁠ 1/2 tsp cinnamon⁠ ¼ teaspoon nutmeg⁠ ¼ teaspoon allspice⁠ 1 tsp vanilla⁠ pinch of salt⁠ ½ cup canned pumpkin⁠ 3/4 cup + 1 tbsp Native Forest Organic Simple Coconut Milk⁠ ⁠ ✨Cinnamon Filling⁠ 3 tbsp vegan butter⁣⁠ ¼ cup coconut sugar⁠ 1 tsp ground cinnamon⁣⁠ ⁠ ✨Icing⁠ ⅓ cup vegan cream cheese⁠ 2 tbsp maple syrup⁠ 2 tbsp coconut milk⁠ ⁠ ✨Directions⁠ Start by making your pancake mix by combining all of the pancake ingredients and whisking them well.⁠ ⁠ 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 pumpkin cinnamon roll pancakes and dig in!⁠ ⁠ #pancakes #breakfast #dessert #baking #viralrecipes #fyp #healthydessert #healthydesserts #healthydessertrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthypancakes #veganpancakes #healthybaking
🤎 Healthier Mini Pecan Pies 🤎⁠ ⁠ These mini pecan pies are a must-try this holiday season!✨ With crunchy toasted pecans, a light coconut filling, and an almond-oat crust, they have all the nostalgic flavors you love but healthier 😋 Made dairy-free, gluten-free, and vegan with Let’s Do Organic Heavy Coconut Cream 🥥⁠ ⁠ Grab the recipe below by @upbeetandkaleingit ✨ ⁠ ⁠ Ingredients:⁠ ⁠ crust:⁠ 1 cup almond flour⁠ 1 cup oat flour⁠ 1/4 cup flax meal⁠ 1/3 cup melted vegan butter (or coconut oil for a firmer crust)⁠ 1/4 cup maple syrup⁠ pinch of salt (optional)⁠ ⁠ filling:⁠ 1/2 cup maple syrup⁠ 1/4 cup coconut sugar⁠ 3/4 cup Let’s Do Organic Heavy Coconut Cream⁠ 1 teaspoon vanilla extract⁠ 1/2 tsp cinnamon⁠ 2 tablespoons cornstarch (mixed with a few tablespoons of coconut cream for a slurry)⁠ 1 1/2 to 2 cups pecan halves⁠ optional toppings: whipped cream, ice cream, caramel⁠ ⁠ Directions:⁠ ⁠ Preheat the oven to 350°F (175°C).⁠ ⁠ Mix almond flour, oat flour, flax meal, melted vegan butter (or coconut oil), maple syrup, and a pinch of salt in a bowl. Press the mixture into parchment-lined muffin cups, forming mini crusts. Bake for 10 minutes, or until golden, then cool.⁠ ⁠ Whisk cornstarch with a few tablespoons of coconut cream in a small bowl until smooth.⁠ ⁠ Heat the remaining coconut cream, maple syrup, coconut sugar, cinnamon, and vanilla in a saucepan. Add the cornstarch slurry, whisking constantly for 3-4 minutes until thickened.⁠ ⁠ Remove from heat and fold in pecan halves until coated.⁠ ⁠ Divide the pecan filling among the crusts. Bake for 16-17 minutes, until set and golden.⁠ ⁠ Let the mini pies cool completely before serving.⁠ ⁠ #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking ⁠#holidaybaking #christmasrecipes
🎄Gingerbread Ice Cream 🎄 You need to make gingerbread ice cream this holiday season🤭 It tastes like a warm gingerbread cookie in frozen dessert form with all the warming spices of cinnamon, ginger and nutmeg ✨ It’s dairy-free, vegan and can be made with an ice cream maker or no churn with a blender 😋 Grab the recipe below👇Made with Native Forest Organic Classic Coconut Milk 🥥 Ingredients: 2 cans Native Forest Organic Classic Coconut Milk 3/4 cup brown sugar, packed 3 tbsp molasses 1 tbsp vanilla extract 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/8 tsp salt 1 cup crumbled gingersnap cookies (optional) The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours. Add full-fat coconut milk, brown sugar, molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 1-2 minutes, add crumbled gingersnap cookies. After, transfer ice cream to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking #veganicecream #dairyfreeicecream #dairyfree #holidayrecipes #holidayrecipes #holidaybaking #holidaydesserts
This no-bake turtle cheesecake is a must make this holiday season! 😍 It has a rich chocolate crust that is topped with creamy cheesecake, salted caramel sauce, crunchy pecans, and melted chocolate 🍫 It’s easy to make and contains healthy ingredients like coconut milk, cashews, and almond flour and is entirely dairy-free, gluten-free, and vegan 👏 Grab the recipe below 👇 Made with Native Forest Organic Classic Coconut Milk 🥥 Chocolate Crust: 1 and 1/4 cups almond flour 1/2 cup almond butter 1/4 cup cocoa powder 1/4 cup maple syrup 1 tsp vanilla extract 1/4 tsp salt Cheesecake Layer: 2 cups raw cashews 1 cup full-fat coconut milk 1/2 cup maple syrup 1/4 cup melted coconut oil 1 tbsp lemon juice 2 tsp vanilla extract 1/4 tsp salt Toppings: 1 cup vegan caramel sauce 1 cup crushed pecans 1 cup chocolate chips, melted Instructions: Line a 9-inch springform cake pan with parchment paper. Prepare the crust: In a large bowl, add almond flour, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Transfer to the springform cake pan. Using clean hands or a rubber spatula, firmly press across the bottom of the pan. Prepare the cheesecake layer: In a blender, add cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour over the chocolate crust. Chill: Chill cheesecake inside the freezer for at least 4 hours (or overnight). Assemble: Remove cheesecake from the freezer. Pour and spread vegan caramel sauce on top of the cheesecake layer. Sprinkle crushed pecans over the caramel. Drizzle melted chocolate over the crushed pecans. Chill again in the freezer for 30 minutes to set. Serve: Let cheesecake thaw for about 10 minutes. Carefully cut cheesecake into 8-12 slices. Enjoy! #holidaybaking #holidaydesserts #nobake #nobakedessert #nobakecheesecake #vegancheesecake #healthydesserts #healthydessertrecipes #coconutmilk #christmasrecipes #dairyfreerecipes #dairyfreedessert #healthyrecipes