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Edward & Sons Recipe Blog

Jackfruit Shred/Pieces

Vegan Buffalo “Chicken” Dip

Vegan Buffalo “Chicken” Dip

Whether it’s game day or just a party, this Vegan Buffalo “Chicken” Dip will be sure to please the crowd!

Made with Edward & Sons Shredded Jackfruit by Caitlin Shoemaker of From My Bowl

Click here for the recipe

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🎄Vegan Gingerbread Cake Bars 🎄 ⁠ ⁠ Take 🎄Vegan Gingerbread Cake Bars 🎄 ⁠ ⁠ Take your holiday season to the next level with vegan & gluten-free gingerbread cake bars ⛄️ They’re spiced to gingerbread perfection and topped with a delicious coconut cream frosting 😋 Best of all? These cake bars are vegan, dairy-free and gluten-free optional 🙌⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Milk by @sunnysrecipes✨ ⁠ ⁠ Ingredients:⁠ dry ingredients:⁠ 1 cup oat flour⁠ 1 cup flour (use gluten-free all purpose flour if gf)⁠ 1 tbsp ginger⁠ 1 tsp cinnamon, nutmeg, allspice⁠ 1 tbsp Let’s Do Organic cornstarch⁠ 1 tsp baking powder & baking soda⁠ ⁠ wet ingredients:⁠ 1/2 cup applesauce⁠ 1/4 cup melted coconut oil⁠ 2 tbsp molasses⁠ 1/3 cup brown sugar⁠ 1/2 tbsp vanilla extract⁠ 3/4 cup milk (we used almond milk)⁠ ⁠ frosting:⁠ 1/3 cup Native Forest Organic Simple Coconut Milk (refrigerate can overnight and scoop the cream off the top)⁠ 1/3 cup powdered sugar⁠ 1-2 tbsp milk⁠ ⁠ ❄️Directions❄️⁠ preheat oven to 350F⁠ mix all the dry ingredients together⁠ mix in the wet ingredients⁠ stir until it forms a smooth consistency⁠ bake for 50-55 min⁠ in the meantime make the frosting⁠ enjoy!! #veganbaking #veganchristmas #gingerbread #christmasrecipes #healthydessertrecipes #healthydesserts #glutenfreecake #vegancake #vegandessertrecipes #vegandesserts
🎄Pomegranate Cherry Smoothie Bowl🎄⁠ ⁠ Th 🎄Pomegranate Cherry Smoothie Bowl🎄⁠ ⁠ This winter smoothie bowl is the perfect way to start the day⁠ ✨ Throw on your fav holiday sweater and make these festive Pomegranate Black Cherry Smoothie Bowls 😋 Made with bananas, pomegranate, black cherries and Native Forest Organic Simple Coconut Cream 🥥 ⁠ ⁠ Grab the easy recipe below 👇 ⁠ ⁠ ⁠ ❄️Ingredients ❄️ ⁠ 1/2 cup Native Forest Organic Simple Coconut Cream⁠ 4 frozen bananas ⁠ 1/4 cup Pomegranate concentrate ⁠ 1/2 cup frozen black cherries ⁠ 1 cup Pomegranate seeds ⁠ ⁠ ❄️Instructions ❄️⁠ Place all your ingredients into a high powder blender and tamper until smooth and creamy. Top with your favorite toppings (we used pomegranate seeds, strawberries, coconut flakes and raspberries) Then enjoy!⁠ ⁠ #smoothies #smoothiebowl #smoothiebowls #healthyrecipes #holidayrecipes #acaibowls #veganrecipes #holidayrecipes #christmasrecipes #christmasfood
🤍Vegan Sugar Cookie Holiday Fudge🤍⁠ ⁠ Th 🤍Vegan Sugar Cookie Holiday Fudge🤍⁠ ⁠ This soft and creamy vegan fudge tastes like a classic sugar cookie!! 🎄It’s creamy, fudgy, no-bake and made with just 5 easy ingredients 👏⁠ ⁠ Grab the recipe below👇 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @veggieworldrecipes✨⁠ ⁠ ✨Ingredients✨⁠ 1 can Let’s Do Organic Sweetened Condensed Coconut Milk (7.4 oz)⁠ 1 1/4 cups vegan white chocolate chips (220 g)⁠ 2/3 cup coconut flour (75 g)⁠ 1 tbsp vegan butter⁠ pinch of sea salt⁠ sprinkles⁠ ⁠ ✨Directions✨⁠ To a small saucepan over medium heat, add the vegan butter, sweetened condensed coconut milk, vegan white chocolate, coconut flour, and sea salt.⁠ ⁠ Combine and stir the ingredients until all of the white chocolate is melted and all of the ingredients are well incorporated.⁠ ⁠ Transfer the fudge to a baking dish that you’ve lined with parchment paper and sprayed with coconut oil.⁠ ⁠ Press the fudge into the baking dish until you have a flat even layer. Then sprinkle a generous amount of sprinkles and gently pat them into the fudge.⁠ ⁠ Refrigerate the fudge for at least an hour (but it tastes even better overnight) ⁠ ⁠ Once the fudge has fully hardened, slice and enjoy🥰⁠ ⁠ #veganbaking #healthydessertrecipes #holidaybaking #veganrecipes #vegandessert #healthydesserts #dairyfreerecipes #nobakedessert #christmasrecipes #healthychristmas
🤎 ✨ Vegan Pecan Pie Bars ✨ 🤎 Ditch the 🤎 ✨ Vegan Pecan Pie Bars ✨ 🤎 Ditch the traditional pecan pie and make these delicious Vegan Pecan Pie Bars instead! 🍂These hassle free bars have a buttery pie 🥧 crust layer + a sticky sweet date pecan topping 😍 Best of all? The recipe is vegan, dairy-free and gluten-free friendly 🙌 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie ✨ Recipe below 👇 Crust 2 cups gluten-free all-purpose flour 1/2 cup sugar 1/2 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1 cup vegan butter, cubed 1 tsp vanilla extract Pecan Topping 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (15 ounces total) 2 heaping cups raw chopped pecans 2/3 cup chopped medjool dates 1 tsp vanilla extract 1/4 tsp salt Instructions 1. Preheat oven to 350 degrees F. Line a 9x9-inch baking dish with parchment paper. If you use a 9x13-inch baking dish, reduce the baking time by 5-7 mins. 2. In a large bowl, add flour, sugar, cinnamon, salt, ginger, and nutmeg. Whisk together. 3. Add cubed vegan butter and vanilla extract to the bowl. Using a pastry cutter or a large fork, cut the flour into the butter until a crumbled dough forms. Don’t overwork the dough. 4. Transfer the dough to the baking dish. Press dough across bottom of dish in an even layer. Bake for 25-30 mins or until edges are light golden brown. Remove from oven + set aside to cool in pan. 5. Vigorously shake the sweetened condensed coconut milk cans to mix the contents inside. If they are not mixed together when you open them, pour into a bowl and microwave for 30 secs to melt together. 6. In a large bowl, add sweetened condensed coconut milk, chopped pecans, chopped medjool dates, vanilla extrac + salt. Mix together until evenly combined. Pour mixture over the cooled crust. Spread evenly across the crust. 7. Bake for 30 mins. Remove from oven and set aside to cool in pan. Once cooled, transfer to refrigerator for 1 hour to set (or overnight). 8. Remove pecan pie bars from fridge. Slice into squares. Enjoy! #veganthanksgiving #healthydessertrecipes #vegandesserts #pecanpie #veganbaking #thanksgivingrecipes #healthydesserts
🧡Gluten-Free Pumpkin Cinnamon Rolls🧡⁠ ⁠ 🧡Gluten-Free Pumpkin Cinnamon Rolls🧡⁠ ⁠ You need to make these pillowy soft pumpkin cinnamon rolls this Thanksgiving! 😋 They’re made entirely vegan, without eggs and dairy-free for all to enjoy 🙌 They are seriously the softest and squishiest gluten free pumpkin cinnamon rolls to exist and they’re unbelievably easy to make. ⁠ ⁠ Grab the recipe below 👇Made with Let’s Do Organic Cornstarch and Native Forest Organic Simple Coconut Milk by @the_bananadiaries ⁠ ⁠ Pumpkin Roll Dough:⁠ 1 3/4 cup (230 g) tapioca flour or starch⁠ 1 1/2 cups (150 g) millet flour⁠ 1 cup (155 g) rice flour⁠ 1 cup (120 g) Let’s Do Organic Cornstarch⁠ 1/2 cup (68 g) sorghum flour⁠ 3/4 cup (150 g) granulated sugar⁠ 1/4 cup (35 g) psyllium husk powder⁠ 1 tbsp baking powder⁠ 1 tbsp pumpkin pie spice⁠ 1/2 tsp xanthan gum⁠ 4 1/2 tsp (2 packets or 14 g) instant yeast (quick rise yeast)⁠ 1/4 tsp sea salt⁠ 1 cup (240 mL) warm Native Forest Organic Simple Coconut Milk⁠ 1/2 cup (120 mL) warm water⁠ 1/2 cup (143 g) pumpkin puree⁠ 1/2 cup (112g) vegan butter, melted but not hot⁠ 1 tbsp (15 mL) apple cider vinegar⁠ 1 tsp vanilla extract⁠ ⁠ Pumpkin Spice Filling:⁠ 1/2 cup (112 g) vegan butter, room tempearture⁠ 1 cup (200 g) light brown sugar⁠ 1 1/2 tbsp pumpkin pie spice⁠ ⁠ Cream Cheese Icing:⁠ 1/2 cup (112 g) vegan cream cheese, room temperature⁠ 1 cup (150 g) powdered sugar, sifted⁠ 1 tsp vanilla extract⁠ ⁠ ⁠ Instructions at link in bio.
✨CRANBERRY BLISS BARS✨⁠ ⁠ Ditch Starbucks ✨CRANBERRY BLISS BARS✨⁠ ⁠ Ditch Starbucks and make your own homemade vegan & gluten-free cranberry bliss bars at home! 👏 Our take on the cranberry bliss bar has a little extra spice, lots of orange zest, and all the creamy dairy-free deliciousness on top 😍⁠ ⁠ Grab the recipe below 👇Made with Let’s Do Organic Cornstarch by @feastingonfruit ⁠ ⁠ Cranberry Bliss Bars⁠ -3/4 cup (192g) cashew butter⁠ -1/4 cup (50g) coconut oil⁠ -2/3 cup 145g) coconut sugar⁠ -1/3 cup (105g) maple syrup⁠ -1 tsp vanilla extract⁠ -1 cups (120g) almond flour⁠ -2 tbsp (15g) coconut flour⁠ -1/4 cup (30g) Let’s Do Organic Cornstarch⁠ -1 tsp baking powder⁠ -1 tbsp orange zest⁠ -1/4 tsp salt⁠ -1/2 tsp ginger⁠ -1/4 tsp cinnamon⁠ -3/4 cup (120g) dairy-free white chocolate chips⁠ -3/4 cup (90g) dried cranberries⁠ ⁠ Topping⁠ -8oz dairy-free cream cheese⁠ -1 cup powdered sugar⁠ -1 tsp orange zest⁠ -1/2 cup dried cranberries⁠ -1/2 cup dairy-free white chocolate chips, melted⁠ ⁠ Whisk together cashew butter, coconut oil, coconut sugar, maple syrup, and vanilla. Add almond flour, coconut flour, cornstarch, baking powder, zest, spices, and salt. Mix to combine. Fold in white chocolate chips and cranberries. Press into an 8x8” baking pan lined with parchment paper or greased. Bake 20-22 mins at 350°F until golden on edges. Cool 30 mins in the pan, then chill to cool. With a hand mixer, whip together cream cheese and powdered sugar. Spread a thick layer on top of cooled bars. Sprinkle with cranberries, drizzle melted white chocolate, sprinkle with orange zest. Chill until white chocolate is set. Slice into triangles and serve.⁠ #veganbaking #veganthanksgiving #vegandesserts #healthydessertrecipes #healthydesserts #starbuckscopycat #cranberryblissbar #veganrecipes #thanksgivingrecipes
✨No-Bake Vegan Pumpkin Pie Bars✨ Looking for ✨No-Bake Vegan Pumpkin Pie Bars✨ Looking for a fun Thanksgiving treat? 🍂 You need to make these no-bake healthy pumpkin pie bars! 😋 They’re dairy-free, gluten-free, vegan and are so easy to make with Native Forest Organic Simple Coconut Milk 🥥 by @veggieworldrecipes ✨Filling Ingredients 1 cup canned pumpkin purée 1/2 cup coconut cream from a can of Native Forest Organic Simple Coconut Milk 2 tbsp maple syrup 1/4 cup granulated sugar 2.5 tbsp cornstarch 1 tsp vanilla 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp each of ginger, nutmeg & salt ✨Crust Ingredients 1 cup pecans (105g) ½ cup Let’s Do Organic Unsweetened Shredded Coconut from @edwardandsons (30g) 9 pitted dates (83g) 1/2 tbsp coconut oil pinch of salt Note: This recipe makes 9 small pie squares. If you want to make a larger batch for more people, feel free to double the recipe. ✨Directions To create the crust, add the pecans, shredded coconut, dates, coconut oil, and salt to a food processor. Pulse together until the ingredients are well combined. Squeeze the crust ingredients in your palm and if it clumps together, you have a good crust. If it doesn’t clump together, add a little bit more coconut oil and a few more dates. Transfer the crust to a parchment-lined baking tray. I used a 6 x 6 inch pan for this. Press the crust down firmly into the pan using your hands or a spatula. To create the filling, add the pumpkin, coconut cream, maple, sugar, cornstarch, vanilla, cinnamon, allspice, ginger, nutmeg, and salt. Blend until creamy and smooth. Transfer the filling to a pan over medium heat. Cook the mixture for several minutes, until it starts to thicken. Pour the filling on top of the crust and use a spatula to even out the filling. Refrigerate overnight or for 6+ hours. Then cut the bars and top them with coconut whipped cream and a sprinkle of cinnamon. Enjoy!🥰 #veganbaking #veganrecipes #thanksgivingrecipes #fallbaking #healthydessert #vegandessert #healthybaking #dairyfree #glutenfree #nobake #healthyrecipes #veganthanksgiving #healthydessertrecipes #pumpkinrecipes
✨⁠Vegan Caramel Pecan Turtles ✨⁠ ⁠ On th ✨⁠Vegan Caramel Pecan Turtles ✨⁠ ⁠ On the hunt for a delicious holiday treat to spread the love? Make these Vegan Chocolate Caramel Pecan Turtles! Picture roasted pecans covered in a homemade vegan caramel and topped with melted chocolate and sea salt for the ultimate nutty, sweet, and salty treat 😍⁠ ⁠ Grab the recipe below made with Native Forest Organic Simple Coconut Milk by Gaby of @veggieworldrecipes 👇 ⁠ ⁠ ✨Ingredients⁠ 1 cup pecans⁠ 1/2 cup dark chocolate chips⁠ 2 1/2 tbsp Native Forest Organic Simple Coconut Milk*⁠ 1/4 cup coconut sugar⁠ 3 tbsp cornstarch⁠ dash of vanilla⁠ pinch of sea salt⁠ ⁠ *Refrigerate the can of coconut milk overnight and scoop out 2.5 tablespoons of the solid coconut cream that forms at the top.⁠ ⁠ ✨Directions⁠ First, let’s make the caramel sauce. Start by opening the can of coconut milk and scooping out the coconut cream.⁠ ⁠ Add it to a small pan over medium heat, along with the coconut sugar, vanilla, salt & cornstarch whisk everything together making sure to break up any clumps.⁠ ⁠ Refrigerate the caramel for a few minutes so it can cool off and solidify.⁠ ⁠ Melt the chocolate chips in the microwave. Do this in 30-second increments, taking it out to stir the chocolate in between. Repeat this until all of the chocolate has melted.⁠ ⁠ Line a tray with parchment paper.⁠ ⁠ Scoop out a small spoonful of melted chocolate & spread it in a small circle on the baking sheet.⁠ ⁠ Arrange five pecans in a circle on top of the chocolate.⁠ ⁠ Repeat this for all of the pecans. This recipe makes about 16 turtles, so you will use up about 80 pecans.⁠ ⁠ Refrigerate until the chocolate hardens, about 10 mins.⁠ ⁠ Next, pour a spoonful of caramel sauce on top of each turtle. Place them in the fridge for another 15-20 mins, until the caramel hardens.⁠ ⁠ Remove the turtles from the fridge & top them with another spoonful of chocolate. Refrigerate until the chocolate hardens.⁠ ⁠ Remove the turtles from the fridge, top with flakey salt & enjoy!⁠ ⁠ #vegandessert #healthydessert #veganbaking #glutenfreerecipes #dairyfreerecipes #veganrecipes #veganthanksgiving #thanksgivingrecipes #healthydessertrecipes
You need to make these Vegan Pecan Pie Cheesecake You need to make these Vegan Pecan Pie Cheesecake Bars this holiday season! 😍 These 3-layer bars have a buttery graham cracker crust, creamy baked cheesecake filling, and gooey pecan topping. Best of all the easy recipe is vegan, dairy-free, refined sugar-free, and gluten-free friendly. Grab the recipe below 👇 Made with Native Forest Organic Simple Coconut Milk 🥥 Ingredients: Crust ● 2 cups vegan graham cracker crumbs ● 1/2 cup vegan butter, melted ● 2 tbsp coconut sugar (or brown sugar) Cheesecake ● 2 cups raw cashews, soaked and drained ● 1 can Native Forest Organic Simple Coconut Milk ● 1/3 cup maple syrup ● 3 tbsp lemon juice ● 2 tsp vanilla extract ● 1 tsp ground cinnamon ● 1/4 tsp salt Pecan Topping ● 2 cups pecan halves, roughly chopped ● 3/4 cup coconut sugar (or brown sugar) ● 1/2 cup Native Forest Organic Simple Coconut Milk ● 1/2 cup vegan butter ● 1 tsp ground cinnamon ● 1/4 tsp salt Instructions 1. Prep: Preheat the oven to 350 degrees F. Line an 8x8-inch square baking dish with parchment paper, leaving some of the paper hanging over the edges. Add raw cashews to a bowl. Boil 4 cups of water, then pour it over the cashews. Let them soak for 30 minutes, then drain the water. 2. Crust: In a bowl, combine crust ingredients. Mix together. Transfer to the baking dish. Press against the bottom of the dish in an even layer. Bake for 12 minutes. Remove from the oven and let cool. 3. Cheesecake: In a blender, combine cheesecake ingredients. Blend until smooth and creamy. Pour over the baked crust. Bake for 45 minutes. Remove from the oven and set aside to cool completely. 4. Pecan topping: In a small pot, combine pecan topping ingredients. Warm over medium-low heat, stirring frequently, for about 3-5 minutes. Be careful not to burn the sugar. The mixture will start to thicken/reduce. Remove from heat and pour over the cheesecake. Spread it in an even layer. 5. Chill: Chill the pecan pie cheesecake in the refrigerator for at least 4 hours (or overnight). After, slice into squares. Enjoy! #healthydessertrecipes #healthydesserts #holidaybaking #vegandesserts #veganbaking #pecanpie #veganrecipes #vegandessertrecipes
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