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Edward & Sons Recipe Blog

  • Vegan S’mores Pop Tarts

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  • Vegan Mango Cheesecake Bars

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  • Pitaya Smoothie Bowl with Chocolate Drizzle

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  • No-Bake Coconut Brownies

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  • Vegan Ice Cream Cone Cupcakes

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  • Vegan Birthday Cake Overnight Oats

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  • Vegan S’mores Fudge

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  • Vegan Rocky Road Ice Cream

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  • Mini Vegan Berry Crumble

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  • Vegan Summer Artichoke Pasta Salad

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  • Vegan Cookie Dough Blizzards

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  • Vegan Strawberry Shortcake Cupcakes

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Baked Goods Breakfast Desserts Heavy Coconut Cream

Vegan S’mores Pop Tarts

Vegan S’mores Pop Tarts Made with Let’s Do Organic Heavy Coconut Cream by @the_bananadiaries Let…

Coconut Cream Desserts Frozen Desserts Mango Chunks

Vegan Mango Cheesecake Bars

Vegan Mango Cheesecake Bars Made with Native Forest Organic Mango Chunks by @feastingonfruit If you’re…

Coconut Cream Coconut Flakes Frozen Desserts Smoothies & Drinks

Pitaya Smoothie Bowl with Chocolate Drizzle

Pitaya Smoothie Bowl with Chocolate Drizzle Made with Native Forest Organic Simple Coconut Cream  If…

Coconut Cream Desserts Shredded Coconut

No-Bake Coconut Brownies

No-Bake Coconut Brownies Made with Let’s Do Organic Shredded Coconut by @purely_kaylie No-bake coconut brownies…

Baked Goods Desserts Ice Cream Cones Sprinkelz™

Vegan Ice Cream Cone Cupcakes

Vegan Cupcake Ice Cream Cones Made with Let’s Do Gluten-Free Ice Cream Cones by @the_bananadiaries…

Breakfast Coconut Milk Snacks

Vegan Birthday Cake Overnight Oats

Birthday Cake Overnight Oats These overnight oats are the best way to start the day!…

Desserts Snacks Sweetened Condensed Coconut Milk

Vegan S’mores Fudge

Vegan S’mores Fudge Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie This…

Desserts Frozen Desserts Heavy Coconut Cream

Vegan Rocky Road Ice Cream

Vegan Rocky Road Ice Cream Made with Let’s Do Organic Heavy Coconut Cream by Natalie…

Baked Goods Cornstarch Desserts

Mini Vegan Berry Crumble

Mini Vegan Berry Crumble Made with Let’s Do Organic Cornstarch by Gaby of Veggie World…

Artichoke Heart Main Dishes Pasta Side Dishes

Vegan Summer Artichoke Pasta Salad

Summer Artichoke Pasta Salad Made with Native Forest Quartered Artichoke Hearts This delicious pasta salad…

Arrowroot Starch Desserts Frozen Desserts Heavy Coconut Cream Smoothies & Drinks

Vegan Cookie Dough Blizzards

Vegan Cookie Dough Blizzards Made with Let’s Do Organic Heavy Coconut Cream by @the_bananadiaries This…

Arrowroot Starch Baked Goods Desserts Heavy Coconut Cream

Vegan Strawberry Shortcake Cupcakes

Vegan Strawberry Shortcake Cupcakes Made with Let’s Do Organic Heavy Coconut Cream by @the_bananadiaries These…

Baked Goods Desserts Shredded Coconut

Vegan Cowboy Cookies

Vegan Cowboy Cookies Made with Let’s Do Organic Unsweetened Shredded Coconut by @purelykaylie These Cowboy…

Coconut Milk Desserts Frozen Desserts

Vegan Cookies & Cream Pops

Vegan Cookies & Cream Pops Made with Native Forest Organic Simple Coconut Milk by @purely_kaylie…

Coconut Flour Coconut Oil Desserts Snacks

Peanut Butter & Jelly Cups

Peanut Butter & Jelly Cups Made with Let’s Do Organic Coconut Flour and Native Forest…

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🔥🍫⛺️VEGAN S'MORES POP TARTS 🍫⛺️🔥⁠
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READY TO BE SPEECHLESS? Let us introduce you to your new favorite summer dessert = VEGAN & GLUTEN-FREE S'mores Pop Tarts 🤩 ⁠
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This recipe includes a gluten free vegan puff pastry, dairy free chocolate ganache (made with Let's Do Organic  Heavy Coconut Cream), and toasted vegan marshmallow meringue with graham cracker crumbs 🤤 ⁠⁠We promise you're just going to love these pop tarts (an they're way better than store bought 😉)⁠
⁠
 Grab the recipe below by our friend Britt of @the_bananadiaries 👇 ⁠
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✨2 1/4 cups (280 g) gluten-free 1:1 flour⁠
✨3 tbsp organic granulated sugar or coconut ✨sugar⁠
✨1 tbsp ground cinnamon⁠
✨1/8 tsp sea salt⁠
✨1 cup (226 g) unsalted vegan butter, cubed and chilled⁠
✨1/3 cup (65 g) unsweetened dairy free yogurt⁠
✨3–4 tbsp cold water⁠
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✨1 13.5 ounce can Let’s Do Organic Organic Heavy Coconut Cream⁠
✨9 ounces vegan chocolate⁠
✨Vegan egg wash (1 tbsp maple syrup + 1 tbsp coconut milk)⁠
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✨½ cup aquafaba⁠
✨1 tsp cream of tartar⁠
✨7 tbsp granulated sugar⁠
✨ 1 tsp vanilla extract⁠
✨½ cup gluten free vegan graham cracker crumbs⁠
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Instructions at link in bio✨ ⁠
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#smores #glutenfreevegan #homebaking
Today is #NationalSmoresDay ⛺️ 🔥This Dairy- Today is #NationalSmoresDay ⛺️ 🔥This Dairy-Free S'mores Tart will have you reminiscing of sitting by a campfire bite by bite! 😍 This recipe is gluten-free, dairy-free, and refined sugar-free 🙌  Made with Native Forest Organic Coconut Cream by @delight.fuel ⁠
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Snag the recipe below👇 ⁠
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Ingredients:⁠
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Crust⁠
11/2 cups gluten-free oats⁠
1/2 cup almonds⁠
5 tbsp coconut oil (melted)⁠
2 tbsp maple syrup⁠
1/2 tsp cinnamon⁠
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Filling⁠
3 ½ (560 ml) cans of Native Forest Unsweetened Organic Coconut Cream⁠
1/4 cup maple syrup⁠
8 oz stevia sweetened/unsweetened chocolate ⁠
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Marshmallow Topping⁠ (if vegan use dairy-free whipped cream)⁠
2 egg whites⁠
1/2 cup granulated monk fruit sweetener (organic cane sugar)⁠
1/4 tsp cream of tartar⁠
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Instructions:⁠
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with coconut oil and set aside.⁠
2. For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup, coconut oil and cinnamon. Process into a moist mixture. ⁠
3. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. ⁠
4. Let sit for about 5-10 minutes and then transfer onto a cooling rack.⁠
5. For the dark chocolate filling heat coconut cream and maple syrup in a small pot over medium-high heat.⁠⠀⁠
6. Turn heat to low and add the chocolate. Stir until chocolate has melted. ⁠
7. Let the mixture cool for a couple minutes and then pour into the tart. Refrigerate for at least 2-3 hours until mousse tart has fully set. ⁠
8. In a small pot bring water to a simmer.⁠
9. Add egg whites into a heat safe bowl and place on top of the pot. ⁠
10. Stir with a hand mixer for about 1 minute.⁠
11. Add sugar and mix for another 4-5 minutes until granulated sugar has dissolved.⁠
12. Remove from the pot, add cream of tartar and mix for another 3-4 minutes until the meringue reaches a stiff peak. ⁠
13. Transfer into a piping bag with preferred tip and pipe meringue kisses onto your chocolate tart. ⁠
14. With a blowtorch toast the meringue around the edges.⁠
15. Serve immediately or store in the refrigerator for up to two days.
🔥VEGAN S'MORES FUDGE🔥 ⁠ ⁠ This chocolate 🔥VEGAN S'MORES FUDGE🔥 ⁠
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This chocolate fudge is LOADED with gooey marshmallows and crispy graham crackers just like the nostalgic campfire treat 🤩 It’s vegan, dairy-free, no-bake, and gluten-free friendly 🙌 ⁠Perfect for National S'mores Day tomorrow too! ⁠
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This recipe is super easy to make and requires just 5 ingredients! 🙌 The main ingredient is Let's Do Organic Sweetened Condensed Coconut Milk to create this deliciously rich fudge. Grab the recipe below by @purelykaylie 👇 ⁠
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✨ Ingredients✨ ⁠
2 cans Let's Do Organic Sweetened Condensed Coconut Milk (14oz total)⁠
3 cups chocolate chips⁠
2 tsp vanilla extract⁠
¼ tsp salt⁠
2 cups mini marshmallows⁠
6 graham cracker sheets, coarsely chopped⁠
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✨ 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 chocolate chips. Shake the cans of sweetened condensed coconut milk. Pour coconut milk over the chocolate chips. Microwave for 90 seconds. Add vanilla extract and salt, then whisk together to evenly combine the ingredients.⁠
Immediately add mini marshmallows and chopped graham crackers to the bowl. Mix together.⁠
Pour the s’mores fudge into the baking dish. Spread evenly across the bottom of the dish. If desired, decorate with extra mini marshmallows and graham cracker pieces on top.⁠
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!⁠
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#nationalsmoresday #veganrecipes #vegandesserts #healthydessertrecipes #healthydesserts⁠
🥳GIVEAWAY ALERT🥳 ⁠ @edwardandsons and @wh 🥳GIVEAWAY ALERT🥳 ⁠

@edwardandsons and @whoadough_ have teamed up to give one lucky winner some yummy gluten free & plant-based treats! 🎉⁠😋 
⁠
Here's what you'll win:⁠
🌸A Variety Pack of Cookie Dough Bars from @whoadough_⁠
🌸A Variety of Gluten Free Ice Cream Cones from @edwardandsons ⁠
⁠
Here’s how to enter:⁠
🥇 Like this post⁠
🥇 Follow @edwardandsons & @whoadough_⁠
🥇Tag your friends!⁠
🥇 Each tag is a new entry⁠
🥇 Share to your story for an extra entry⁠
⁠
This giveaway commences at 11am EST on Monday, August 8th and will end Friday, August 12th 11:59pm EST. One winner will be randomly selected and notified via DM through @edwardsandsons or @whoadough_ accounts only and will have 24 hours to respond. Must be 18 years or older and a US resident to enter. This #Giveaway is not associated with or sponsored by Facebook or Instagram. ⁠
⁠
Good luck!
Nostalgic recipe time! The ice cream truck is in y Nostalgic recipe time! The ice cream truck is in your neighborhood and you run down the street to catch it. You choose your favorite Strawberry Shortcake Popsicle 🍓 If you loved these pops then you will love these healthier and vegan Strawberry Shortcake Popsicles 😋 ⁠
⁠
They're made with Native Forest Organic Simple Coconut Milk and Let’s Do Organic Heavy Coconut Cream by @astepfullofyou⁠
⁠
Grab the recipe below 👇 or linked in bio.⁠
⁠
Ingredients:⁠
4 cups fresh strawberries⁠
1 can full-fat coconut milk (I used Native Forest’s Simple Organic Coconut Milk from Edward & Sons)⁠
¼ cup heavy coconut cream (I used Let’s Do Organic’s Organic Heavy Coconut Cream from Edward & Sons)⁠
¼ cup maple syrup⁠
2 oz vegan cream cheese⁠
2 sheets vegan & gluten-free graham crackers, crushed⁠
Instructions:⁠
Add the strawberries, coconut milk, and heavy cream to a blender and blend until smooth.⁠
Divide the mixture into popsicle mold of choice. Set in the freezer.⁠
In a bowl, whip together the cream cheese and maple syrup. Divide into the popsicle mold. Place back in the freezer for 6 hours or overnight.⁠
Once ready, remove the popsicles from the mold by running hot water over the mold.⁠
Sprinkle the popsicles with the crushed graham crackers. Serve and enjoy!
✨Vegan Mint Oreo Ice Cream Cake ✨🤩 This unb ✨Vegan Mint Oreo Ice Cream Cake ✨🤩 This unbelievably creamy and rich Vegan Mint Oreo Ice Cream Cake is loaded with with cookies n’ cream cake and a perfectly minty and chocolatey mint Oreo ice cream that seriously tastes like a Dairy Queen blizzard 😋 ⁠
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This ice cream cake is perfect for birthdays, graduations, summer parties, and more! 🥳 You won’t believe this cake is dairy free, vegan, and easily made gluten free. Forget store-bought ice cream cake and make this! 🙌 ⁠
⁠
Grab the recipe linked in bio 👆🏼 Made with Let’s Do Organic Sugar Cones and Heavy Coconut Cream by our friend Britt of @the_bananadiaries ✨ 

#veganbaking #veganrecipes #vegancake #vegandessert #vegandesserts #glutenfreebaking ⁠
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💖Pitaya Smoothie Bowl with Chocolate Drizzle 💖 If you're looking for a healthy and fun refreshing summer breakfast/lunch, give this delicious pitaya bowl a try! 🤩 Thick, fruity, sweet and bursting with flava! Drizzle a lil' chocolate action for a sweet little treat! 😋✨ ⁠
⁠
Made with Native Forest Organic Coconut Cream and Let’s Do Organic Coconut Flakes 🥥 ⁠
⁠
Snag the recipe below👇 ⁠
⁠
Serves: 2⁠
Ingredients:⁠
3 cups frozen pink pitaya ⁠
1 cup frozen mango⁠
2 frozen bananas ⁠
1 cup Native Forest Organic Coconut Cream⁠
⁠
Toppings:⁠
1/4 vegan chocolate chips (melted)⁠
1/4 cup Let’s Do Organic Coconut Flakes⁠
1/2 cup Granola ⁠
1 kiwi sliced ⁠
Dragon fruit pieces⁠
⁠
Instructions:⁠
	1.	Place pitaya, mango, banana and coconut cream into a high power blender and tamper on low speed until incorporated and smooth. ⁠
	2.	Place chocolate into a microwave safe bowl and heat in intervals of 30 seconds. It takes approximately 3 takes and remember to stir in between sets. ⁠
	3.	Drizzle on chocolate and top with fruits, granola and coconut flakes.
Vegan Peach & Blueberry Smash Ice Pops 🍑 These Vegan Peach & Blueberry Smash Ice Pops 🍑 These deliciously creamy ice pops are made dairy-free with Native Forest Classic Coconut Milk! Grab a can of Native Forest Organic Canned Peaches and make this perfect summer treat to cool down during hot summer days 😋 ⁠
⁠
Grab the recipe below or linked in bio 👇 by @abouttosprout⁠
⁠
Yields: 8 ice pops⁠
Coconut Milk and Peach Pops⁠
1 can Native Forest Classic Coconut Milk⁠
1 can Native Forest Organic Sliced Peaches (no juice)⁠
2 tablespoons maple syrup⁠
Pinch of salt⁠
2 large graham crackers, crushed⁠
Blueberry Smash:⁠
¼ cup blueberries⁠
1 tablespoon maple syrup⁠
dash of vanilla⁠
⁠
Instructions:⁠
Place all ingredients in a blender except graham crackers and blueberry smash ingredients. Blend slowly until fully incorporated. [If you blend too fast the coconut milk will separate in blender].⁠
Pour peach pop liquid into 8 Popsicle molds.⁠
In a small saucepan on medium heat, add blueberry smash ingredients until berries get soft and release liquid. Then swirl in blueberry smash into peach pop liquid and place in freezer for 30 minutes.⁠
After 30 mins, add crushed graham crackers on top and freeze until solid.⁠
Enjoy!
It's National Ice Cream Sandwich Day! 🍪 🍨 We It's National Ice Cream Sandwich Day! 🍪 🍨 We only know one way to celebrate and that's with these Vegan Tahini Chocolate Chip Ice Cream Sandwiches 😋 The yummiest tahini chocolate chip cookies + dairy-free vanilla ice cream = a perfect summer sandwich!⁠
⁠
These cookies are made gluten-free with Let’s Do Organic Cassava Flour by @feastingonfruit ✨ ⁠
⁠
Snag the recipe below or linked in bio👇 ⁠
⁠
⁠
Ingredients:⁠
⁠
1 flax egg (1 tbsp ground flax + 3 tbsp water)⁠
1/2 cup (125g) tahini⁠
1/4 cup (50g) coconut oil⁠
2 tbsp (30g) almond milk⁠
1/2 cup (70g) coconut sugar⁠
1 tsp vanilla extract⁠
1/2 cup (70g) Let’s Do Organic Cassava Flour⁠
1/2 tsp baking soda⁠
1/4 tsp sea salt⁠
1/2 cup (80g) mini chocolate chips⁠
1 pint dairy-free vanilla ice cream⁠
Instructions:⁠
⁠
Preheat oven to 375°F.⁠
Combine tahini, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined.⁠
Add cassava flour, baking soda, and salt and beat to incorporate. Fold in chocolate chips.⁠
Scoop onto a baking sheet (2-3 tbsp per cookie) leaving enough room between them for spreading.⁠
Bake for 12-15 minutes until golden around the edges.⁠
Cool for 15 minutes, then refrigerate until completely cooled or even cold.⁠
Scoop vanilla ice cream onto the cookies, sandwich, and eat!⁠
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#nationalicreamsandwichday #icecreamsandwich #veganicecream #dairyfreicecream #vegancookies #veganrecipes #vegandesserts #healthydesserts
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