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✨ Snickers Protein Ice Cream Cake ✨ This fla

✨ Snickers Protein Ice Cream Cake ✨

This flavor-packed, no-bake dessert is made with Let’s Do Organic® Organic Heavy Coconut Cream, vanilla protein powder and peanut butter! Each slice is protein-packed snickers heaven 😍

Grab the recipe below by @upbeetandkaleingit

for the crust:
1 cup medjool dates, pitted
1 cup freeze-dried bananas
3/4 cup vanilla protein powder
2/3 cup gluten-free oat flour
1/3-1/2 cup dairy-free milk (start with 1/3 cup and add more if needed)

for the filling:
1/2 cup Let’s Do Organic® Organic Heavy Coconut Cream
1/2 cup peanut butter
(optional) maple syrup, to taste (if you prefer sweeter filling)

for the chocolate topping:
1 cup chocolate chips
a tiny bit of coconut oil

Instructions:

crust:
-in a food processor, blend dates, freeze-dried bananas, vanilla protein powder, oat flour, + milk until a sticky dough forms.
-start with 1/3 cup of milk + add more if needed
-line an 8-inch cake pan with parchment + press crust mixture evenly into bottom.
-freeze the crust for 30 mins to set.

filling:
-in food processor, blend coconut cream + peanut butter until smooth.
-if you prefer a sweeter filling, you can add maple syrup to taste
-pour filling over crust in cake pan, spreading it out evenly.
return cake pan to the freezer + freeze for at least 4-6 hours or until filling is set.

chocolate topping:
-in a microwave-safe bowl or double boiler, melt chocolate chips with a tiny bit of coconut oil until smooth.
-pour melted chocolate over top of frozen cake, spread it evenly.
-to prevent chocolate from cracking when cutting, use a sharp knife dipped in hot water to make clean cuts.
-once chocolate topping is added, return the cake to freezer and freeze until the chocolate is set to your desired texture.
serve and store:
-once chocolate is set, cake is ready to be enjoyed!
-store any leftovers in the freezer, + allow the cake to thaw slightly before serving.

#healthydessertrecipes #healthydesserts #vegandessert #healthydessert #vegancake #vegandesserts #vegandessertrecipes #nobake #coconutcream #nobakedessert

🍪White Chocolate Macadamia Cookies 🍪⁠ ⁠

🍪White Chocolate Macadamia Cookies 🍪⁠
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Are you ready for the HUNKIEST vegan + gluten-free cookies you’ve ever baked? 🤌 😚 These White Chocolate Macadamia Cookies are packed with white chocolate chips, macadamia nuts, and Let’s Do Organic Unsweetened Toasted Coconut Flakes for a triple punch of sweet-salty, buttery flavor 😋 The exterior of these cookies is browned and crunchy while the interior is perfectly soft and chewy. ⁠
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We promise you’re going to be instantly obsessed with this recipe! Grab the recipe below👇 by @feastingonfruit ⁠
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INGREDIENTS⁠
1 flax egg (1 tbsp ground flax + 3 tbsp water)⁠
1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)⁠
1/4 cup (50g) coconut oil, melted⁠
3/4 cup (165g) brown sugar or coconut sugar⁠
1 tbsp molasses⁠
1 tsp vanilla extract⁠
3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)⁠
1 tsp baking soda⁠
¼ tsp salt⁠
1/2 cup (65g) macadamia nuts, roughly chopped⁠
1/2 cup (40g)Let’s Do Organic Unsweetened Toasted Coconut Flakes⁠
1/2 cup (90g) dairy-free white chocolate chips⁠
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INSTRUCTIONS⁠
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla. Add flour, baking soda, and salt. Mix to form a dough. Fold in macadamia nuts, coconut flakes, and white chocolate chips. Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten. Bake for 12-13 minutes at 350°F. Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.⁠
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#vegancookies #veganbaking #healthydesserts #healthycookies #healthydessertrecipes #healthydessert #glutenfreecookies #healthybaking #coconutflakes #toastedcoconut

Satisfy your sweet cravings with these heavenly No

Satisfy your sweet cravings with these heavenly No-Bake Raspberry Chocolate Mousse Cups! 😍 They have decadent fudgy brownie base, velvety smooth creamy chocolate mousse layer, and rich and tart raspberry jam! ✨ Best of all? They’re entirely vegan, gluten-free and dairy-free for all to enjoy Made with Let’s Do Organic® Organic Heavy Coconut Cream 🥥⁠
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Grab the recipe below 👇 by @upbeetandkaleingit⁠
⁠
base layer:⁠
1 cup almond flour⁠
1/3 cup flax meal⁠
1/3 cup runny almond butter⁠
1 cup medjool dates, pitted⁠
1/3 cup cocoa powder⁠
1/3 cup dairy-free milk⁠
1 tsp vanilla extract⁠
⁠
raspberry mousse:⁠
1 can (13.5 oz) Let’s Do Organic Heavy Coconut Cream⁠
1/4 cup cocoa powder⁠
5 large medjool dates, pitted⁠
⁠
raspberry jam:⁠
10 ounces frozen raspberries⁠
1 cup water⁠
1 tbsp chia seeds⁠
1/2 teaspoon cinnamon⁠
⁠
in a food processor, process the base until the mixture forms a dough-like consistency.⁠
⁠
line parchment paper cups with the dough mixture, pressing it into the bottom and up the sides to create a well in the center. place the cups in the freezer while you prepare the raspberry mousse.⁠
⁠
for the raspberry mousse, blend together the mousse ingredients until smooth.⁠
⁠
remove the parchment paper cups from the freezer and fill the center wells with the raspberry mousse mixture. return the cups to the freezer and let them set for about 2 hours.⁠
⁠
while the mousse cups are setting, prepare the raspberry jam topping. in a saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. remove from heat and let it cool.⁠
⁠
once the raspberry jam has cooled, spoon it onto the set raspberry mousse cups.⁠
⁠
optionally, drizzle melted unsweetened chocolate over the tops of the cups for an extra decadent touch.⁠
⁠
return the cups to the freezer for a few mins to set the raspberry jam topping.⁠
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serve the cups chilled and enjoy!⁠
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#healthydessertrecipes #healthydessert #healthydesserts #vegandesserts #nobakerecipe #nobakedessert #healthytreats #coconutcream #veganbaking

✨Almond Joy Bars✨ Calling all coconut/chocola

✨Almond Joy Bars✨

Calling all coconut/chocolate lovers! 🥥🍫We’ve created a healthier version of the classic Almond Joy Bar 😍 They’re downright delicious and so easy to make with just a few simple ingredients 🙌 Made with Let’s Do Organic Unsweetened Shredded Coconut and Let’s Do Organic Sweetened Condensed Coconut Milk by @veggieworldrecipes ✨

Grab the recipe below 👇

✨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

🍓Chocolate Strawberry Bark🍓⁠ ⁠ Craving a

🍓Chocolate Strawberry Bark🍓⁠
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Craving a sweet and healthy treat? 🤗 Look no further than this viral Chocolate Strawberry Bark! ✨ This easy 4-ingredient recipe combines the goodness of strawberries, peanut butter, dark chocolate, and Let’s Do Organic Unsweetened Shredded Coconut for the ultimate spring treat!⁠ by @lindsay.keosayian⁠
⁠
Ingredients:⁠
fresh strawberries, sliced⁠
melted dark chocolate⁠
creamy nut butter of choice⁠
Let’s Do Organic Unsweetened Shredded Coconut⁠
⁠
1. Arrange your strawberry slices on a baking sheet lined with parchment paper.⁠
2. Spread the nut butter evenly on top.⁠
3. Pour the melted dark chocolate on top and spread evenly.⁠
4. Sprinkle the shredded coconut on top.⁠
5. Set the baking sheet in the freezer for about 1 hour.⁠
6. Remove from the freezer, break into pieces, and enjoy!⁠
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*Keep stored in an airtight container in the freezer.⁠
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#strawberrybark #chocolatestrawberry #barkrecipe #healthierdessert #healthierdesserts #peanutbutterchocolate #nobakedessert #frozendessert #frozendesserts #healthydessertrecipes #healthydesserts #vegandessert #vegandesserts⁠
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✨Coconut Cream Caramel Bars✨ Ditch the store

✨Coconut Cream Caramel Bars✨

Ditch the store bought candy and make your own homemade Coconut Cream Caramel Bars! 😋 These bites of caramel are dipped in rich, velvety chocolate perfectly creamy, soft, chewy, and indulgent 😍 Best of all? They’re entirely vegan, dairy-free, gluten-free, and refined sugar-free.⁠
⁠
Grab the recipe below 👇 Made with Let’s Do Organic Heavy Coconut Cream by @upbeetandkaleingit ✨⁠
⁠
for the caramel:⁠
3/4 cup @lakanto sugar substitute (or any other sugar)⁠
1/2 cup Let’s Do Organic Heavy Coconut Cream⁠
1/4 cup coconut oil (vegan butter works too)⁠
1/2 teaspoon sea salt⁠
1 teaspoon vanilla extract⁠
1/2 cup runny peanut butter (or any nut/seed butter)⁠
⁠
for dipping:⁠
1 and 1/4 cup unsweetened chocolate (the caramel is very sweet)⁠
1 tablespoon coconut oil (optional, for smoother dipping)⁠
⁠
Line a square baking dish with parchment paper, leaving some hanging over the edges for easy removal later. In a saucepan, combine Lakanto sugar substitute, heavy coconut cream, coconut oil, and salt over medium heat. Stir until boiling, then reduce heat to medium-low and cook for about 20 minutes, stirring frequently to prevent burning. Remove from heat, stir in vanilla extract and peanut butter, then pour into a bread loaf pan. Let cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours until firm. Remove from pan, cut into squares or rectangles. Melt dark chocolate and coconut oil in the microwave, then dip each caramel piece into the chocolate using a fork. Place on a parchment-lined baking sheet and refrigerate for 15-20 minutes until set. Store in the refrigerator for up to two weeks. Enjoy your homemade treats!⁠
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⁠#healthydessertrecipes #healthydessert #healthydessertrecipes #coconutcream #vegandessertrecipes #vegandessert #vegandesserts #vegancaramel

⁠ Rise and shine with our Vegan Carrot Cake Panc

⁠
Rise and shine with our Vegan Carrot Cake Pancakes! 🥞🥕 Indulge in the ultimate breakfast delight that’s reminiscent of your favorite spring dessert: carrot cake pancakes with cream cheese icing ✨ These pancakes are a heavenly combo of soft and fluffy and loaded with shredded carrots, walnuts, raisins, and cinnamon! 😍 Plus, they’re made in one-bowl recipe for an easy peasy clean up and totally dairy-free, egg-free, and gluten-free friendly 🙌 ⁠
⁠
Grab the recipe below 👇 Made with Native Forest Organic Light Coconut Milk 🥥⁠
⁠
Ingredients:⁠
⁠
1 and 1⁄2 cups lite 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 (or gluten-free all-purpose flour)⁠
2 tsp baking powder⁠
1 tsp baking soda⁠
1 tsp ground cinnamon⁠
1⁄4 tsp salt⁠
3⁄4 cup finely shredded carrots⁠
1⁄4 cup finely chopped walnuts⁠
1⁄4 cup chopped raisins⁠
Instructions:⁠
⁠
Mix coconut milk and lemon juice. Let sit for 5 mins.⁠
Add flax egg, coconut sugar, and vanilla. Mix.⁠
Add flour, baking powder, baking soda, cinnamon, salt, and optional spices. Mix.⁠
Fold in shredded carrots, walnuts, and raisins.⁠
Cook batter on greased skillet until golden brown.⁠
For icing, mix powdered sugar, vegan cream cheese, coconut milk, vanilla, and salt until smooth.⁠
Serve pancakes with icing, and top with extra walnuts and raisins if desired. Enjoy! 🌟

#veganpancakes #healthypancakes #pancakerecipe #carrotcake #springbaking #vegandessertrecipes #veganbreakfast #healthydessertrecipes #healthyrecipes #pancakestack #veganrecipe

Squeeze the day with this Vegan Zesty Lemon Tart!

Squeeze the day with this Vegan Zesty Lemon Tart! 🍋🤩This easy lemon tart is refreshing, made with better-for-you ingredients, and totally vegan and dairy free! 🙌

Made ultra creamy with Let’s Do Organic Sweetened Condensed Coconut Milk and Native Forest Organic Simple Coconut Milk by our friend Gaby of @veggieworldrecipes ✨ ⁠
⁠
Grab the recipe below 👇 ⁠
⁠
✨Ingredients✨⁠
1 cup coconut cream from a can of Native Forest Organic Simple Coconut Milk⁠
½ cup soaked cashews (80 g)⁠
1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)⁠
½ cup lemon juice (about 2 medium lemons)⁠
2 tbsp lemon zest (10 g)⁠
1 tsp turmeric powder (optional)⁠
½ tsp vanilla extract⁠
pinch of salt⁠
3 tbsp cornstarch⁠
1 pie crust⁠
⁠
✨Notes✨:⁠
Chill the can of coconut milk overnight. In the morning, scoop out the solid part that has formed at the top and measure out 1 cup.⁠
⁠
Soak the cashews overnight in water before making the recipe. You can also soak in boiling water for 1 hour if you forget to do this overnight.⁠
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✨Directions✨⁠
Using a fork, poke a few holes into the bottom of the frozen store-bought pie crust. Bake the pie crust in the oven for 10-12 minutes at 350*F/ 175*C.⁠
⁠
To a food processor, add the coconut cream, cashews, sweetened condensed milk, lemon juice, zest, turmeric, vanilla, and salt. Blend until smooth & creamy.⁠
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Transfer the filling to a saucepan and turn on the heat to low-medium. Add the cornstarch and whisk it up to break up any clumps. Stir constantly for a few minutes, until the filling starts to thicken just a bit. Remove from heat.⁠
⁠
Transfer the pie filling to the pie crust. Refrigerate the pie overnight or for 6+ hours.⁠
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Top with homemade vegan meringue or coconut whipped cream.⁠
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#vegantart #healthydessertrecipes #healthydesserts #vegandessert #vegandessertrecipes #lemondessert #lemonpie⁠ #springbaking #vegandesserts #lemonlove #coconutcream

🧇Vegan Protein Waffles 🧇⁠ ⁠ Get Easter b

🧇Vegan Protein Waffles 🧇⁠
⁠
Get Easter brunch ready with the easiest, fluffy, crispy, vegan protein waffles! 😍 All you need are gluten-free oats, protein powder, Native Forest Organic Simple Coconut Milk, coconut oil, maple syrup and a few other simple ingredients 🙌 ⁠
⁠
Grab the recipe below 👇 by @feastingonfruit ✨⁠
⁠
Ingredients:⁠
1 1/2 cups (120g) rolled or quick oats⁠
1/3 cup (35g) unflavored protein powder*⁠
1 cup (240g) Native Forest Organic Simple Coconut Milk⁠
1 tbsp coconut oil⁠
1 tbsp maple syrup⁠
1 tsp baking powder⁠
Pinch of salt⁠
Optional: 1 tsp cinnamon + 1/2 tsp vanilla extract⁠
⁠
Instructions⁠
Blend the oats to a fine flour.⁠
Transfer to a bowl and add the baking powder, salt, and protein powder. Whisk to combine.⁠
Add the remaining ingredients and whisk again to form a thick batter.⁠
Preheat your waffle iron and spray with non-stick spray.⁠
Pour 1/4 cup of batter per waffle into the iron, and cook on low heat until golden brown.⁠
Repeat until all the batter is gone (we got ot 6 eggo-sized waffles).⁠
Top with berries, syrup, etc., and enjoy.

#highproteinrecipes #veganwaffles #healthywaffles #healthyrecipes #healthybreakfast #easyrecipes #healthybreakfastideas #veganrecipes #glutenfreewaffles #glutenfreerecipes

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