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Save this recipe for the easiest 4-ingredient almond joys 🥥 🍫 😋 They’re so easy to make, and made with better-for-you ingredients like Let’s Do Organic Unsweetened Shredded Coconut and Sweetened Condensed Coconut Milk ☺️ ⁠ Grab the recipe below 👇 by @veggieworldrecipes ✨⁠ ⁠ ✨Ingredients⁠ 3 cups Let’s Do Organic Unsweetened Shredded Coconut (175g)⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)⁠ 1 cup dark chocolate chips⁠ about 10 almonds⁠ ⁠ ✨Directions⁠ Add the coconut flakes and sweetened condensed coconut milk to a bowl and mix them well.⁠ ⁠ Scoop up a small handful of the coconut mixture and shape it into a bar. Place an almond on top and press it down into the coconut mixture gently. You should get about 10 bars.⁠ ⁠ You can place the bars in the fridge to harden for 20-30 minutes if they are on the softer side.⁠ ⁠ Melt the chocolate and dip each bar into it. You can cover the whole bar in chocolate like a traditional Almond Joy, or you can dip the bottom of the bar into the chocolate and drizzle more chocolate on top, if you want a more decorative look.⁠ ⁠ Place the bars in the fridge until the chocolate hardens, then enjoy!⁠ ⁠ #healthydessert #healthydessertrecipes #healthydesserts #veganbaking #healthyrecipes #veganrecipes #dairyfree #dairyfreerecipes #almondjoy #shreddedcoconut
🍋 Lemon Brownies 🍋 You need to try these lemon brownies🤭 They’re zesty, sweet, and perfectly fudgy… like a brownie and a blondie combined 😍 Made completely dairy-free with Let’s Do Organic Heavy Coconut Cream 🥥 by @the_bananadiaries Save this post and grab the recipe below👇 Ingredients: 1/2 cup (113 g) vegan butter or coconut oil, melted 6 ounces vegan white chocolate chips 1/3 cup (80 mL) aquafaba or soy milk, room temp 1 1/4 cup (250 g) granulated sugar 2 tbsp ground flaxseed 1/4 cup (60 mL) Let’s Do Organic Heavy Coconut Cream 1/4 cup (60 mL) lemon juice Zest from 3 lemons 1 tsp vanilla extract 1/2 tsp lemon extract 2 cups (250 g) all-purpose flour or gluten free 1:1 baking flour 1 tbsp organic Let’s Do Organic Cornstarch 1/4 tsp sea salt Optional: additional 1/2 cup vegan white chocolate chips Lemon Cream Cheese Frosting: 1/2 cup (113 g) vegan cream cheese 1 cup (140 g) sifted powdered sugar 1 tsp lemon extract 1 tsp vanilla extract Instructions: Preheat oven to 350F, and line an 8×8 or 9×9 baking pan with parchment paper. Make flaxseed “egg” by whisking ground flaxseed, coconut cream, and lemon juice in a small bowl. Set aside. Heat vegan butter until hot in the microwave, then stir in the vegan white chocolate chips until they melt. Set aside. In a large bowl, rub the sugar and lemon zest together to release the lemon oils. Add in aquafaba, flaxseed mixture, vanilla extract, & lemon extract. Whisk or use a hand mixer until the granulated sugar has dissolved into liquid. Then add in white chocolate mixture, & whisk just until combined. Add in flour, cornstarch, & sea salt, & fold dry ingredients into brownie batter just until mixed. Then fold an 1/2 cup of vegan white chocolate chips in if desired. Pour batter into prepared baking pan & bake. For a 9×9 pan, 30-32 mins, for an 8×8 pan, 35-37 mins. Allow brownies to cool in the pan for 30 mins. When the brownies are fully cool, you can frost! #veganbrownies #lemonbrownies #veganbaking #vegandesserts #veganrecipes #healthydessertrecipes #healthydesserts #vegandessertrecipes #springbaking #dessertrecipes #healthybaking #lemonrecipes #lemondessert #brownies #lemonbars
🍋Lemon Loaf 🍋⁠ ⁠ This dairy-free lemon loaf is everything you want in a dessert 🍋 It’s soft, moist, bursting with zesty lemon flavor and loaded with poppy seeds for that perfect crunch 🤭 Made with Let’s Do Organic® Cornstarch by @pastrybysaloni ✨ ⁠ Grab the recipe below👇⁠ ⁠ Lemon Loaf Cake:⁠ •150g(3/4 cup) Castor sugar or Cane Sugar⁠ •Zest of 2-3 Lemons⁠ •240ml (1 cup) Milk⁠ •2 tablespoons Lemon Juice, freshly squeezed⁠ •60g (1/4cup)Plain Yogurt⁠ •2 tsp Vanilla Extract⁠ •80ml (1/3cup) Oil⁠ •280g (2 + 1/4 cups) All Purpose Flour⁠ •30g (1/4 cup) Let’s Do Organic Cornstarch ⁠ •2 teaspoons Baking Powder⁠ •3/4 teaspoon Baking Soda⁠ •1/2 tsp Salt⁠ •1 tablespoon Poppy seeds⁠ ⁠ Lemon Icing:⁠ •120g (1 cup) Powdered Sugar⁠ •2 tablespoons Lemon Juice⁠ ⁠ Method:⁠ -Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.⁠ -In a large bowl, rub together the castor sugar and lemon zest. The sugar should become aromatic and infused with the oils from the zest.⁠ -Combine milk, lemon juice, yogurt, vanilla, and oil. Whisk until everything is fully combined and smooth.⁠ -In a separate bowl, combine flour, corn starch, baking powder, baking soda, poppy seeds & salt.⁠ -Gradually add the dry ingredients to the wet ingredients, mixing gently after each addition. Be careful not to over mix to avoid a dense loaf.⁠ -Pour the batter into the prepared loaf pan and spread it out evenly.⁠ -Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs.⁠ -If the top starts to brown too quickly, you can loosely cover the loaf with aluminum foil for the last 10-15 minutes of baking.⁠ -Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.⁠ -For Lemon Glaze:In a small bowl, whisk together powdered sugar & lemon juice until smooth. Drizzle over the cake and allow to set. Serve or store the cake in an air tight container. #lemonloaf #vegandesserts #dairyfreebaking #dairyfree #veganrecipe #healthydesserts #lemonrecipes #lemondessert #eggfreebaking
🍋 Healthier Lemon Bars 🍋⁠ ⁠ You NEED to try these better-for-you lemon bars 🤭 They’re the perfect balance of thick, creamy, and refreshingly tangy. Made with Native Forest Organic Simple Coconut Milk + raw cashews for that insanely irresistible texture 😋⁠ ⁠ They’re dairy-free, gluten-free and super easy to make 👏⁠ ⁠ Grab the recipe below👇 by @veggieworldrecipes ✨⁠ ⁠ ✨Crust Ingredients⁠ 2 cups gluten-free all-purpose flour⁠ 1 cup vegan butter⁠ 1/2 cup maple syrup⁠ 2 tsp vanilla extract⁠ 1/2 tsp salt⁠ ⁠ ✨Lemon Bar Ingredients⁠ 1 cup Native Forest Organic Simple Coconut Milk*⁠ 1/2 cup soaked raw cashews*⁠ 1/2 cup lemon juice⁠ 2 tsp lemon zest⁠ 1/2 cup maple syrup⁠ 1/2 cup granulated sugar⁠ 1 tsp vanilla extract⁠ 1/3 cup cornstarch⁠ pinch of salt⁠ pinch of turmeric (optional)⁠ ⁠ *Coconut cream: refrigerate coconut milk overnight. scoop out just the solid coconut cream & measure out one cup.⁠ ⁠ *Cashews: soak cashews overnight in water. If you forget, you can also soak them in boiling hot water for 1-2 hours.⁠ ⁠ ✨Directions⁠ Crust: Combine crust ingredients in a large bowl & mix.⁠ ⁠ Line a square baking pan with parchment paper & grease with oil.⁠ ⁠ Transfer crust ingredients to baking pan & press down into an even layer.⁠ ⁠ Bake crust for 15-20 min at 350*F, until edges of crust are golden brown.⁠ ⁠ Use a fork to poke holes around the baked crust. Don’t poke all the way to the bottom.⁠ ⁠ To make the filling, combine coconut cream, cashews, lemon juice & zest, maple, sugar, vanilla, cornstarch, salt, and turmeric to a blender. Blend until smooth.⁠ ⁠ Transfer lemon filling to a saucepan over medium heat. Stir continuously & cook for 4-6 mins, until mixture starts to thicken.⁠ ⁠ Once it thickens, pour it on top of crust & level the top.⁠ ⁠ Refrigerate bars overnight, or for at least 4-6 hours, until the filling hardens.⁠ ⁠ Slice, dust powdered sugar on top, & enjoy!⁠ ⁠ #healthybaking #lemonbars #veganbaking #vegandessert #healthydessert #veganrecipes #healthyrecipes #healthydessertrecipes #healthydessertrecipes #vegandesserts #lemonbars #lemondessert #lemon
Look no further for the perfect spring dessert 👉 Carrot Cake Cheesecake 🥕✨ Picture a delicious baked cheesecake with layers of moist carrot cake, creamy baked vanilla cheesecake, and a thick dairy-free cream cheese frosting that’s topped with caramelized walnuts 😍⁠ ⁠ Made with Let’s Do Organic® Heavy Coconut Cream by @pastrybysaloni 💛⁠ Grab the recipe below 👇⁠ ⁠ Carrot Cake Layer:⁠ 1 cup + 1/8 cup non-dairy milk of choice⁠ 2 tsp white vinegar or ACV⁠ 1/3 cup organic granulated sugar⁠ 1/3 cup light brown sugar⁠ 1 tsp vanilla⁠ 1/4 cup oil (any flavorless oil like vegetable oil)⁠ 1 cup + ½ cup all purpose flour⁠ 1 + ½ tsp baking powder⁠ 1/4 tsp baking soda⁠ 1/2 tsp cinnamon⁠ 1/2 tsp chai spice powder (optional)⁠ pinch of salt⁠ 4-5 carrots (medium sized, peeled and grated)⁠ ⁠ Vanilla Cheesecake:⁠ 225g cream cheese (non-dairy plain cream cheese, room temperature)⁠ 1/3cup organic granulated sugar⁠ 1/2 tbsp cornstarch⁠ 1/2 tbsp all purpose flour⁠ 1/2 cup Let’s Do Organic Heavy Coconut Cream⁠ 1 tsp vanilla⁠ ⁠ Cream Cheese Frosting:⁠ 1/4 cup butter (nondairy butter sticks)⁠ 1/4 cup cream cheese (nondairy plain cream cheese)⁠ 1/2 cup powdered sugar⁠ 1 tbsp Let’s Do Organic Heavy Coconut Cream⁠ ⁠ Instructions:⁠ Preheat oven to 350°F. Grease and line an 8-inch springform pan.⁠ Mix milk, vinegar, sugars, and oil in a bowl until combined. Add dry ingredients, mix, and fold in grated carrots. Reserve ½ cup batter, pour the rest into the pan, and bake for 25–30 mins. Cool completely.⁠ For cheesecake: Beat cream cheese, sugar, cornstarch, flour, cream, and vanilla until smooth. Fold in chocolate chips. Pour over cooled carrot cake. Swirl in reserved carrot batter.⁠ Bake 25 mins (slight wobble in center). Cool in the oven with the door open for 15 mins, then at room temp for 2 hours, and chill in the fridge.⁠ For frosting: Beat butter, powdered sugar, cream cheese, and cream until fluffy. Spread on cheesecake, garnish with walnuts, and enjoy! 🥕🍰⁠ ⁠ #carrotcake #vegancheesecake #vegandesserts #vegandessertrecipes #vegandessert #dairyfreerecipes #dairyfreedessert #veganbaking #vegancake #cakerecipe #cakedecorating #coconutcream #springrecies #easterdessert
🍋 Lemon Curd Cheesecake🍋⁠ ⁠ Your Easter spread needs this dairy-free lemon curd cheesecake 🍋 It’s delicious and zesty, easy to make, and loaded with lemon curd 😍 Made with Let’s Do Organic Cornstarch by @the_bananadiaries 💛⁠ ⁠ Grab the recipe below 👇⁠ ⁠ Ingredients⁠ 1 sleeve (250 g) Biscoff cookies or homemade graham crackers ⁠ 1/3 cup (75 g) vegan butter, melted⁠ 32 ounces vegan cream cheese⁠ 1 cup (200 g) sugar⁠ 1 tbsp lemon zest (about 1 lemon)⁠ 1 cup (240 g) dairy free yogurt⁠ 3/4 cup Let’s Do Organic Heavy Coconut Cream⁠ 1/2 cup + 1/2 tbsp (85 g) Let’s Do Organic Cornstarch⁠ 1/2 cup (120 mL) fresh lemon juice, about 3-4 lemons⁠ 1 tbsp vanilla extract⁠ 1 tsp vanilla bean paste⁠ 1 batch vegan lemon curd⁠ ⁠ Instructions:⁠ 1. Line a 9″ springform pan with parchment paper and preheat the oven to 400°F Measure out all ingredients.⁠ 2. Pulse cookies in a food processor until fine crumbs form. Add melted vegan butter and pulse again.⁠ 3. Press crumbs into the pan, covering the bottom and slightly up the sides.⁠ 4. Bake for 10 minutes. Reduce oven temperature to 350°F after baking.⁠ 5. Rub lemon zest into sugar in a small bowl. Set aside.⁠ 6. Wash the food processor. Blend vegan cream cheese, lemon sugar, dairy-free yogurt, vegan heavy cream, cornstarch, lemon juice, vanilla extract, and vanilla bean paste until creamy.⁠ 7. Pour filling into the crust. Bake on a baking sheet for 60-65 minutes at 350°F.Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.⁠ 8.Chill in the fridge for 4 hours or overnight.⁠ 7. Prepare lemon curd while the cheesecake cools. Cool the curd completely.Remove the cheesecake from the springform pan.⁠ 8. Spread lemon curd on top.Slice and serve with fresh berries and vegan whipped cream. Store leftovers in an airtight container in the fridge for up to 5 days. Enjoy!⁠ ⁠ #healthydessert #healthydessertrecipes #healthydesserts #vegancheesecake #lemoncheesecake #lemonrecipes #veganrecipes #vegandesserts #vegandessertrecipes #vegandessert #veganbaking⁠ #springdessert #easterrecipes
Healthy No-Bake Carrot Cake Cinnamon Rolls 🥕🤭🐰⁠ ⁠ You NEED to make these carrot cake rolls 😍 Imagine a no-bake cinnamon roll combined with the flavors of carrot cake and guess what…. they’re made with healthy ingredients!! They have a tender, cinnamon spice dough with a luscious carrot cake filling and a dreamy cream cheese frosting ☺️ ⁠ Grab the recipe below 👇 Made with Let’s Do Organic Heavy Coconut Cream by @upbeetandkaleingit ⁠ Ingredients⁠ ⁠ for the dough:⁠ 1 and 2/3 cups gluten‑free oat flour (plus extra if needed)⁠ 1/3 cup almond flour⁠ 1/2 teaspoon ground cinnamon⁠ 1/4 teaspoon ground ginger⁠ 1/8 teaspoon ground nutmeg (optional)⁠ pinch of sea salt⁠ 1/3 cup runny almond butter (or pecan butter)⁠ 5 tablespoons maple syrup⁠ 1/2 tablespoon vanilla extract⁠ dairy‑free milk (add 1 tablespoon at a time until you reach a smooth, pliable dough)⁠ ⁠ for the filling:⁠ 8 large medjool dates, pitted⁠ 1/2 cup finely grated fresh carrots⁠ 1/3 to 1/2 cup Let’s Do Organic Heavy Coconut Cream(adjust for desired consistency)⁠ carrot cake spice blend: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg (add a pinch of allspice if you like)⁠ 2 tablespoons almond butter⁠ 1/3 cup chopped pecans (optional; reserve a few for garnish)⁠ ⁠ for the frosting:⁠ 1/2 cup softened cream cheese⁠ 1 tablespoon maple syrup⁠ 2 tablespoons Let’s Do Organic Heavy Coconut Cream ⁠ directions pinned in comments ✨ #nobake #healthydesserts #healthydessertrecipes #nobakerecipe #nobakedessert #coconutcream #springrecipes #easterrecipes #carrotcake #healthytreats #healthydessert
🍋 Blueberry Lemon Curd Cake 🍋⁠ ⁠ The spring layer cake of your dreams ☁️✨ This Lemon Blueberry Cake is loaded with lemon curd, studded with juicy blueberries and has a thick homemade blueberry frosting! 🫐🍋 It’s moist, delicious, and made totally dairy-free too 🤭 ⁠ Grab the recipe below👇⁠Made with Native Forest Organic Light Coconut Milk by @pastrybysaloni⁠ ⁠ Lemon Sponge Cake: ⁠ •270ml (1 cup + 2 tablespoons) Native Forest Organic Light Coconut Milk at room temperature)⁠ •18ml (1 tablespoon) Fresh Lemon Juice⁠ • 90g (1/3 cup) Vegan Unsweetened Yogurt⁠ •270g (1cup + 1/3 cup) Organic Granulated Sugar (or cane sugar / golden sugar)⁠ •zest of 2-3 lemons⁠ •2 tsp Vanilla Extract ⁠ •120ml (1/2 cup) Oil (any flavorless oil like vegetable oil) ⁠ •310g (2cups + 2/3 cup) All Purpose Flour ⁠ •2 tablespoons Corn starch⁠ •2 + 1/4 tsp Baking Powder ⁠ •1/4 Baking Soda ⁠ •1/4 tsp of salt ⁠ • 10-12 Fresh blueberries per sponge cake⁠ ⁠ Lemon Curd: ⁠ •130 ml (1/2 cup) Native Forest Organic Light Coconut Milk at room temperature)⁠ •95ml (1/3 cup + 1 tablespoon) Fresh Lemon Juice⁠ •100g (1/2cup) Granulated Sugar⁠ •2 tablespoons Let’s Do Organic Cornstarch⁠ •28g (2 tablespoon) Butter (soft)⁠ •pinch of turmeric powder for color⁠ ⁠ Blueberry Buttercream Frosting:⁠ •330g (1 + ½ cups) Butter (nondairy butter sticks)⁠ •300g (2 cups + 2/3 cup) Powdered Sugar⁠ •2 teaspoons of Vanilla Extract⁠ •45 ml (4 tablespoon) Homemade Blueberry Sauce, slightly warm or at room temp made from ¾ cups of fresh blueberries⁠ ⁠ Full recipe in comments 🍋🫐 #vegancake #springbaking #springdesserts #lemoncurd #cakesofig #baking #veganbaking #dairyfree #lemondessert #cakerecipe #dairyfreebaking #coconutmilk #easterrecipes
Start your spring mornings with the Carrot Cake Pancakes! 🥞🥕 These pancakes are super soft, fluffy, and moist just like carrot cake 🧡 They’re made dairy-free and gluten-free and loaded with shredded carrots, walnuts, raisins, and cinnamon for all the cozy flavors 😋 ⁠ Grab the recipe below 👇 Made with Native Forest Organic Light Coconut Milk 🥥⁠ ⁠ Ingredients:⁠ Pancakes:⁠ 1 and ½ cups Native Forest Organic Light Coconut Milk⁠ 1 tbsp lemon juice⁠ 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)⁠ 2 tbsp coconut sugar⁠ 1 tsp vanilla extract⁠ 2 cups all-purpose flour (gluten-free all-purpose flour, if needed)⁠ 2 tsp baking powder⁠ 1 tsp baking soda⁠ 1 tsp ground cinnamon⁠ ¼ tsp salt⁠ ¼ tsp ground ginger (optional)⁠ ¼ tsp ground nutmeg (optional)⁠ ⅛ tsp ground cloves (optional)⁠ ¾ cup finely shredded carrots (~2 large carrots)⁠ ¼ cup finely chopped walnuts⁠ ¼ cup chopped raisins⁠ ⁠ Icing:⁠ ½ cup powdered sugar, sifted⁠ ¼ cup vegan cream cheese, softened⁠ 1–2 tbsp Native Forest Organic Light Coconut Milk⁠ ½ tsp vanilla extract⁠ Pinch of salt⁠ ⁠ Instructions:⁠ Make flax egg: mix 1 tbsp ground flaxseed + 3 tbsp water.⁠ Shred 2 large carrots (about 3/4 cup).⁠ In a bowl, mix coconut milk + lemon juice. Let sit 5 mins (it’ll curdle). Add flax egg, coconut sugar, and vanilla.⁠ Add flour, baking powder, baking soda, spices, and salt. Stir until combined. Fold in shredded carrots, walnuts, and raisins.⁠ Heat skillet, grease lightly, and scoop 1/3 cup batter per pancake. Cook 2-3 mins per side until golden.⁠ For icing: whisk powdered sugar, vegan cream cheese, coconut milk, vanilla, and salt until smooth.⁠ Serve pancakes with icing, plus extra walnuts, raisins, or maple syrup if desired. Enjoy! #pancakes #healthypancakes #veganpancakes #easterrecipes #easterbrunch #carrotcake #pancakes🥞 #springrecipes #healthyrecipes #veganrecipes #dairyfreerecipes #coconutmilk #healthybaking
These bright & tangy No-Bake Lemon Cheesecake Bars are about to be your new favorite spring dessert 🍋⁠ They have a chewy graham cracker crust topped with a rich and creamy lemon cheesecake layer ✨ They are sooo easy to make, completely dairy-free and made with better-you-ingredients like Native Forest Organic Classic Coconut Milk⁠ and cashews. ⁠ Recipe below 👇⁠ ⁠ No-Bake Lemon Cheesecake Bars⁠ Ingredients⁠ 2 cups graham cracker crumbs⁠ 1⁄2 cup unsalted vegan butter, melted⁠ 2 cups raw cashews⁠ 1 cup Native Forest Organic Classic Coconut Milk⁠ 1⁄2 cup maple syrup⁠ 1⁄4 cup melted coconut oil⁠ 3 tbsp lemon zest⁠ 2 tbsp lemon juice⁠ 1 tsp vanilla extract⁠ 1⁄8 tsp salt⁠ ⁠ 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 graham cracker crumbs and melted vegan butter. Mix together until⁠ evenly combined. Transfer to the baking dish. Using clean hands or a silicone spatula,⁠ firmly press it against the bottom of the dish. Set aside.⁠ 3. In a blender, add raw cashews, coconut milk, maple syrup, coconut oil, lemon zest,⁠ lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour cheesecake⁠ over the crust.⁠ 4. Chill cheesecake bars inside the freezer for 4 hours (or overnight).⁠ 5. After, remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing.⁠ Enjoy!⁠ #healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #coconutmilk #nobake #healthycheesecake #springdesserts #lemonbars #lemondessert #easterdessert
✨ Chocolate Chip Date Blondies ✨⁠ ⁠ Meet your new favorite healthy treat 👉 These healthier chocolate chip blondies are perfectly chewy, soft yet sturdy, and naturally sweetened with medjool dates 🤤 Made with Native Forest Organic Simple Coconut Milk and Let’s Do Organic Cornstarch for the perfect texture 🫡⁠ ⁠ SAVE this post and grab the recipe below 👇 by @upbeetandkaleingit ✨⁠ ⁠ Ingredients:⁠ 1 cup Medjool dates (pitted, soaked in hot water for 10 minutes, then drained)⁠ 1/2 cup full-fat coconut milk⁠ 1/3 cup melted coconut oil or vegan butter⁠ 1/4 cup almond butter⁠ 1 tsp vanilla extract⁠ 1 cup almond flour⁠ 1/4 cup cornstarch⁠ 1/4 cup oat flour (gluten-free)⁠ 1 tsp baking powder⁠ 1/2 tsp baking soda⁠ 1/4 tsp sea salt⁠ 1/2 cup chocolate chips (date sugar-sweetened)⁠ ⁠ Directions:⁠ Prep dates: Blend soaked dates, coconut milk, coconut oil, almond butter, and vanilla in a food processor until smooth.⁠ Mix dry and wet ingredients: Stir the date mixture into the dry ingredients to form a thick batter. Fold in chocolate chips (save some for the top).⁠ Assemble: Spread batter in a parchment-lined 8x8 pan and top with extra chocolate chips.⁠ Bake: Bake at 350°F (175°C) for 25 minutes, until golden on top.⁠ Cool: Let cool completely (fridge for 1 hour recommended) before slicing.⁠ Store: Keep in an airtight container in the fridge for up to a week or freeze for longer storage.⁠ #Healthydessert #healthydesserts #healthydessertrecipes #veganrecipes #vegandesserts #vegandessert #healthyrecipes #healthytreats #coconutmilk #veganbaking #healthybaking
4 MILLION of you saw our Tiramisu Cheesecake last spring, so we obviously had to share it again🫡 This dairy-feee cheesecake has an espresso mascarpone cheesecake filling, ladyfingers drenched in espresso, a creamy whipped topping and a generous dusting of cocoa powder for the most insane cheesecake you’ll ever have 😋 It’s made totally dairy-free, gluten-free with Let’s Do Organic Heavy Coconut Cream Cream 🥥 ⁠ ⁠ Grab the recipe below by @the_bananadiaries ✨⁠👇 ⁠ ⁠ Ingredients:⁠ 1 batch vegan mascarpone or sub 1 cup (240 g) dairy free yogurt*⁠ 2 batches vegan ladyfingers⁠ 32 ounces vegan cream cheese⁠ 1 cup (240 mL) Let’s Do Organic Heavy Coconut Cream⁠ 1 1/4 cups (250 g) granulated sugar⁠ 8 tbsp (80 g) organic cornstarch⁠ 1 tbsp vanilla extract⁠ 1 tsp vanilla bean paste⁠ 1 cup (228 mL) hot water⁠ 4 tsp instant espresso powder, divided⁠ 1 cups vegan whipped cream⁠ 2–3 tbsp cocoa powder⁠ 2 cups boiling water, for the water bath⁠ ⁠ Instructions in comments and at our website in bio 🔗 #cheesecake #cheesecakerecipe #baking #viralrecipe #dairyfree #veganbaking #healthydesserts #coconutcream #vegandesserts #vegancheesecake #tiramisu
🍌⁠ Banana Pudding 🍌⁠ ⁠ SAVE this recipe for the easiest dairy-free banana pudding made with just a few simple ingredients 😋 This classic banana pudding has layers of rich homemade vanilla pudding, fresh banana slices, crunchy vanilla wafer cookies, and a luscious homemade coconut whipped cream 😮‍💨🥰 Perfectly creamy, crunchy, and full of banana goodness. ⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Milk and Let’s Do Organic Heavy Coconut Cream by @veggieworldrecipes✨⁠ ⁠ Pudding Ingredients:⁠ 1 can of Native Forest Organic Simple Coconut Milk⁠ 1/4 cup maple syrup⁠ 2 tsp vanilla extract⁠ a pinch of turmeric⁠ a pinch of salt⁠ 3 tbsp cornstarch⁠ ⁠ Whipping Cream Ingredients:⁠ 1 can Let’s Do Organic Heavy Coconut Cream*⁠ 2 tbsp powdered sugar⁠ 1 tsp vanilla⁠ ⁠ *Make sure to refrigerate the heavy coconut cream overnight before using!⁠ ⁠ Toppings⁠ vegan vanilla wafers⁠ banana slices⁠ ⁠ Directions⁠ Start by creating the pudding by adding all of the ingredients to a pan over low-medium heat. Whisk everything together and especially make sure to break up the clumps from the cornstarch.⁠ ⁠ Continue to cook until the mixture starts to thicken and bubble just slightly. Remove it from the heat. Transfer to a new dish and refrigerate until it fully cools and thickens (1-2 hours at least).⁠ ⁠ While the pudding is cooling, make the whipping cream. I find it helpful to use a stand mixer.⁠ ⁠ Open the can of heavy coconut cream that you have refrigerated overnight. Scoop out just the solid part that has formed at the top and add to the stand mixer bowl.⁠ ⁠ Note: if you don’t refrigerate the can overnight, a solid part won’t form at the top and the recipe will not work.⁠ ⁠ Whisk the coconut cream and add the powdered sugar and vanilla. Whisk until light and fluffy.⁠ ⁠ Grab some cups and start creating the pudding. Add a layer of wafer cookies, then banana coins, pudding, and whipped cream, and repeat until you fill each cup.⁠ ⁠ Dig in and enjoy!⁠ ⁠ #dessert #baking #healthydessert #healthyrecipes #veganrecipes #vegandessert #dairyfree #nobake #glutenfree #snackideas #dairyfree #dairyfreerecipes #healthydessertrecipes #bananapudding
POV: It’s the first day of spring and you make our viral (secretly healthy) carrot cake truffles 🥕🐰 These easy, no-bake treats taste just like carrot cake plus they’re packed with good for you ingredients like pecans, walnuts, medjool dates, Let’s Do Organic Shredded Coconut, shredded carrots, and then coated in a creamy white chocolate shell!✨⁠ ⁠ Save this post and grab the recipe below👇⁠ ⁠ Ingredients:⁠ 2 cups raw pecans⁠ 1 and ½ cups raw walnuts⁠ 1 cup medjool dates, tightly packed⁠ 1 cup shredded carrots (fresh carrots shredded at home)⁠ 1 cup Let’s Do Organic Shredded Coconut⁠ 1 tbsp maple syrup⁠ 1 tsp vanilla extract⁠ 1 tsp ground cinnamon⁠ ½ tsp ground ginger⁠ ¼ tsp ground nutmeg⁠ ½ tsp salt (less if your nuts are salted)⁠ 1 cup white chocolate chips or white melting chocolate⁠ 1 tbsp coconut oil (optional)⁠ ⁠ Instructions:⁠ Add all of the ingredients (except white chocolate chips) to a food processor. This includes pecans, walnuts, medjool dates, shredded carrots, shredded coconut, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and salt,⁠ Pulse/blend the ingredients until they combine into a sticky dough. You should be able to easily pinch the dough together with your hands. If it isn’t sticky enough, add an extra dash of maple syrup and blend again. If it is too wet, add extra nuts and blend again.⁠ Using clean hands, scoop and roll the dough into balls. Set aside.⁠ In a microwave-safe bowl, add the white chocolate. Microwave in 30-second intervals, stirring between, until melted through. Alternatively, use a double boiler to melt the chocolate.⁠ Gently dip each truffle in the melted white chocolate, one at a time. Tap off any excess and set aside. Sprinkle on any topping of your choosing to decorate (like shredded coconut, sprinkles, or crushed pecans). Let the truffles set at room temperature (or chill in the refrigerator to set quickly). Enjoy!⁠ ⁠ #healthydesserts #healthydessertrecipes #carrotcake #easterrecipe #shreddedcoconut #vegandesserts #vegansnacks #healthysnacks #carrotcakerecipe #springdessert⁠ #springrecipes
Our viral cookie dough stuffed cupcakes are about to break the internet again 🤭 Imagine this: a soft vanilla cupcake STUFFED with gooey molten cookie dough, topped with creamy cookie dough frosting… sounds amazing right?! 😍 Bonus points? It makes a small batch and they’re totally dairy-free 🤫 Made with Let’s Do Organic Cornstarch for the perfect texture every time ✨⁠ ⁠ Grab the recipe below 👇 ⁠by @the_bananadiaries⁠ ⁠ Ingredients⁠ Cookie Dough:⁠ 1 cup (125 g) all purpose flour, heat treated⁠ 1 tbsp Let’s Do Organic Cornstarch⁠ 1/2 cup (100 g) light brown sugar⁠ 1/3 cup (90 g) vegan unsalted butter, room temperature⁠ 1 tbsp dairy freyogurt⁠ 1 tsp vanilla extract⁠ 1/8 tsp sea salt⁠ 1/2 cup vegan mini chocolate chips⁠ ⁠ Small Batch Cupcakes:⁠ 1/4 cup (56 g) vegan unsalted butter, melted and cooled to room temperature⁠ 7 tbsp (86 g) granulated sugar⁠ 1 tbsp (15 g) vegan yogurt or vegan sour cream⁠ 1/2 tablespoon pure vanilla extract + 1/2 tsp vanilla powder or vanilla bean paste⁠ 3/4 cup + 2 tbsp (110 g) all purpose flour or gluten free 1:1 baking flour*⁠ 2 tsp Let’s Do Organic Cornstarch⁠ 1/2 tsp baking powder⁠ 1/4 tsp baking soda⁠ 1/8 tsp sea salt⁠ 7 tbsp (105 mL) dairy free milk , room temperature⁠ 1/2 cup vegan mini chocolate chips⁠ ⁠ Vegan Cookie Dough Buttercream:⁠ 1 batch vegan buttercream⁠ Remaining cookie dough⁠ 1/4 cup vegan mini chocolate chips (optional, for more chocolate chips in the frosting if desired)⁠ ⁠ Instructions pinned in comments 📌 ⁠ #veganbaking #vegancupcakes #vegancupcake #vegandesserts #vegandessertrecipes #vegancookiedough #cookiedough #healthydessertrecipes #healthydesserts #cookiedough #bakingrecipe #bakingvideo #cupcakerecipe #cupcakes #cupcake
☘️ Mint Chocolate Chip Ice Cream ☘️⁠ ⁠ Mint chip lovers, this one’s for YOU! 💚 This homemade Vegan Mint Chocolate Chip Ice Cream is sweet, creamy, and packed with refreshing minty goodness and loaded with mini chocolate chips 🍫 It’s even naturally colored with a hidden veggie 😉 Trust us, you need to try it 😋🍨⁠ ⁠ Grab the recipe below👇 Made with Native Forest Organic Classic Coconut Milk 🥥 ⁠ ⁠ INGREDIENTS⁠ 2 cans Native Forest Organic Classic Coconut Milk ⁠ 1 cup fresh spinach (optional, for color)⁠ ¾ cup granulated sugar⁠ ¼ cup fresh mint leaves⁠ 1 tsp peppermint extract (or to taste)⁠ 1 tsp vanilla extract⁠ ¼ tsp salt⁠ ½ cup mini chocolate chips⁠ ⁠ ✨Instructions (Ice Cream Maker)✨⁠ 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, fresh spinach, sugar, mint leaves, peppermint extract, vanilla 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 mini chocolate chips.⁠ 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!⁠ ⁠ ✨Instructions (No-Churn)✨⁠ Add full-fat coconut milk, fresh spinach, sugar, mint leaves, peppermint extract, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.⁠ Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm).⁠ Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!⁠ ⁠ #healthydessertrecipes #healthydessert #healthyicecream #veganicecream #dairyfreerecipes #dairyfreeicecream #icecreamrecipe #mintchocolatechip #stpatricksday #stpatricksdayfood
✨Healthier Kudos Bars⁠ ✨ ⁠ ⁠ We’re transporting you back to the 90’s with these better-for-you kudos granola bars 🤭🌈 This recipe is made with just a few easy ingredients and is entirely dairy-free & gluten-free✨ ⁠ Grab the recipe below👇 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by ⁠@feastingonfruit ✨ ⁠ ⁠ Instructions:⁠ 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 (vegan brand I used linked in my stories) Instructions: 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) ⁠ #veganrecipes #healthydesserts #healthydessertrecipes #granolabar #healthyrecipes #vegansnacks #healthydessert #vegandesserts #vegangranola #veganrecipes #kidfriendlyrecipes⁠
If you’re a matcha lover then you need to make this Matcha Chocolate Chip Ice Cream 🍵🌈🍀 It comes together with just 6 simple ingredients for an easy and delicious homemade ice cream that can be made no churn or with an ice cream maker 🍨🫡 Made entirely dairy-free with Native Forest Organic Classic Coconut Milk✨ Save this post and grab the recipe below👇 Ingredients 2 cans Native Forest Organic Classic Coconut Milk 3/4 cup granulated sugar 3 tbsp matcha powder 1 tsp vanilla extract 1/8 tsp salt 1/2 cup mini chocolate chips (or regular chocolate chips) Instructions (best method) 1. The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours. 2. Add full-fat coconut milk, sugar, matcha powder, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. 3. Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 2-3 minutes, add chocolate chips. 4. 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. 5. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! No Churn Method: 1. Add coconut milk, sugar, matcha powder, vanilla extract, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy. 2. Pour mixture into a freezer-safe container. Add mini chocolate chips and swirl them around the mixture. Cover and chill in the freezer overnight (or until firm). 3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy! #dairyfreeicecream #veganicecream #healthydessertrecipes #matchaicecream #healthydesserts #coconutmilk #healthyicecream #homemadeicecream #matcha #matchalover #matchagreentea #matchadessert #matcharecipe
Make our Matcha Fudge this St. Patrick’s Day 🌈✨ It’s creamy, delicious, and ridiculously easy to make with just a few simple ingredients 🫡⁠ No baking, no dairy, no gluten—just pure magic in every bite✨ Save this post and grab the recipe below 🍀⁠ ⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie ✨⁠ ⁠ Ingredients:⁠ 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (14oz total)⁠ 3 and ¾ cups white chocolate chips⁠ 1–2 tablespoon matcha powder⁠ 2 tsp vanilla extract⁠ ¼ tsp salt⁠ ⁠ Instructions:⁠ Line a square baking dish with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.⁠ In a large bowl, add the white chocolate chips. Shake the cans of sweetened condensed coconut milk. Pour coconut milk over the white chocolate chips. Microwave it for 90 seconds. Add matcha powder, vanilla extract, and salt. Whisk together to evenly combine the ingredients.⁠ Pour the matcha fudge into the baking dish. Spread evenly across the bottom of the dish. If desired, decorate with toppings.⁠ Chill fudge in the freezer for 2 hours or until firm. Lift parchment paper out of the pan to easily remove the fudge. Allow it to thaw for a few minutes before slicing into 16 bars. Enjoy!⁠ ⁠ #veganrecipes #vegandesserts #matcharecipes #stpatricksday #stpatricksdayfood #healthydessertrecipes #healthydesserts #sweetenedcondensedcoconutmilk #healthydessert #healthyfudge #nobake #nobakedessert
🍀 Mint Nanaimo Bars 🍀⁠ ⁠ If you love all things mint chocolate this one’s for you 💚 These easy no-bake Mint Nanaimo Bars have a crunchy chocolate cookie base, creamy mint buttercream frosting, and a rich chocolate ganache 😋⁠ ⁠ The best part? They’re completely no-bake, dairy-free, gluten-free, and vegan✨⁠ ⁠ Grab the recipe below 👇Made with Let’s Do Organic Shredded Coconut 🥥⁠ ⁠ CHOCOLATE CRUNCH BASE⁠ ½ cup vegan butter⁠ ¾ cup chocolate chips⁠ 2 cups graham cracker crumbs (gluten-free if needed)⁠ 1 cup Let’s Do Organic Shredded Coconut⁠ ½ cup sliced almonds (or finely chopped almonds, cashews, or walnuts)⁠ 1 tsp vanilla extract⁠ ⁠ MINT BUTTERCREAM FROSTING⁠ ½ cup vegan butter, softened⁠ ½ tsp peppermint extract (or 1 tsp peppermint flavor)⁠ ¼ tsp salt⁠ 2 cups powdered sugar, sifted⁠ 1 tbsp almond milk (optional)⁠ Green food coloring (optional)⁠ ⁠ CHOCOLATE TOPPING⁠ 1 cup chocolate chips⁠ 2 tbsp vegan butter (or 1 tbsp coconut oil)⁠ ⁠ Line a square baking dish with parchment paper, leaving some hanging over the edges.⁠ For the chocolate crunch base, melt vegan butter and chocolate chips in the microwave, then mix with graham cracker crumbs, coconut, nuts, and vanilla. Press into the dish and chill.⁠ For the mint buttercream, cream together vegan butter, peppermint extract, salt, powdered sugar, almond milk, and green food coloring. Spread over the chocolate layer and chill.⁠ For the chocolate topping, melt chocolate chips and vegan butter, then pour over the mint layer.⁠ Chill for 30 minutes, then slice into squares and enjoy! Remember to run a sharp knife under hot water for clean slices.⁠ ⁠ #veganrecipes #vegandessertrecipes #vegandesserts #vegandessert #healthydesserts #healthydessertrecipes #shreddedcoconut #stpatricksday #nanaimobars #stpatricksdayrecipes #mintchocolate