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Easy Vegan Gluten-Free Peanut Butter Eggs Recipe (Reese’s dupe!)

easy vegan gluten-free chocolate peanut butter eggs recipe (Reese's dupe!)

Holidays, like Easter, are such a special time. To me, Easter signifies a time for togetherness with family and friends, lightness of spring, beginnings of blooms.

But you know what makes holidays truly special?

Traditions.

Traditions are unique. They create memories, nostalgia, shared experiences.

For Easter, one of my favorite traditions is having an Easter egg hunt. Growing up, my mom would fill lots of colorful plastic eggs for me, my sister, and brothers to find. She’d fill them with all sorts of things. Candy, coins, pieces of paper for things like “chore swap,” and a lucky few would even have a dollar bill.

It was SO fun running around trying to find all the eggs. And inevitably there would always be a few we wouldn’t find, and they’d turn up months later.

As an adult, I still love an Easter egg hunt! There’s something about it. The thrill of finding something hidden. The little surprise inside. And, the nostalgia.

One of the most favorite candies that my mom would hide inside was, of course, the Reese’s egg! Reese’s eggs are special. They have a thicker peanut butter filling. They’re bigger than a Reese cup. And, there’s something just extra fun about them!

This recipe gives you all of that — undetectably vegan, dairy-free, and gluten-free. Rich yet fluffy peanut butter filling nestled in luscious creamy chocolate.

It’s such a fun no-bake Easter treat. Tuck them inside Easter baskets. Serve them with your Easter spread. Share them with your family, friends, neighbors, coworkers.

The use 5 basic ingredients. They’re budget-friendly. They come together quickly.

Want to use something besides peanut butter? Almond butter, cashew butter, or sunflower butter would all work well too!

Kids will love them. Adults will love them. And no one will know they’re vegan, dairy-free, and gluten-free, so you can make one big batch for everyone to enjoy.

What you’ll need

The recipe uses just a few simple ingredients: powdered sugar, peanut butter, plant butter, graham crackers, and chocolate. Yum.

Here’s a list of the items I use in this recipe:

Here’s a link to most of the items on Amazon for easy access.

Some of these links are affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

Easy vegan gluten-free chocolate peanut butter eggs recipe

Are you ready to sink your teeth into these delicious delights? Let’s make them!

Show off your yummy creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

easy vegan gluten-free chocolate peanut butter eggs for Easter

Easy Vegan & Gluten-Free Peanut Butter Eggs for Easter

Just like the Reese's eggs, but vegan, gluten-free, and even BETTER! Rich yet fluffy peanut butter filling nestled in luscious creamy chocolate. Perfect for Easter, beloved by kids and adults.
Course Dessert, Snack
Cuisine Dairy-free, Gluten-free, Vegan
Servings 16

Ingredients
  

  • 1 cup creamy peanut butter 8 oz
  • 1.5 cups powdered sugar 180 g
  • 4 tbsp vegan butter, room temperature 2 oz
  • 1/2 cup vegan gluten-free graham cracker crumbs (I use Partake brand) 55 g
  • 1.5 cups high-quality dark chocolate chips 9 oz
  • 2 tbsp peanut butter 1 oz

Instructions
 

  • In a large bowl, combine the peanut butter, powdered sugar, vegan butter, and graham cracker crumbs. Using a hand mixer, mix them together until you have a creamy combined mixture.
  • Line a sheet pan with parchment paper.
  • Using your hands, shape about 2 tablespoons worth of the peanut butter mixture into the shape of an egg. Repeat using all of the mixture. You'll have about 16 egg-shaped peanut butters.
  • Place the sheet pan in the freezer to firm them up for about 30 minutes-1 hour.
  • In a heat-proof bowl, place the chocolate chips and the 2 tbsps of peanut butter. Melt in the microwave for about 2 minutes, stirring every 30 seconds. The chocolate is ready once all the chocolate chips are just melted.
  • Take the peanut butter eggs out of the freezer. Working quickly and gently, dip the eggs in the chocolate so that they are full covered. Place them back on the baking sheet for the chocolate to harden. Sprinkle some with sprinkles, if you'd like (before the chocolate hardens).
  • The chocolate will harden quickly. Place them in the fridge for an even more firm chocolate shell.
  • Eat & enjoy!
  • If you have any leftover, store them in an airtight container for up to two weeks.

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, wine, and even household products, etc. These are the vegan gluten-free Partake graham crackers that I used in this recipe. If you want to try them out, you can take 40% off your first order with this link
Keyword chocolate peanut butter, Easter, Reese’s

Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Easy Homemade Vegan + Gluten-Free Berry Red Wine Pie Recipe

berry red wine pie recipe vegan gluten-free

Jammy, boozy, lusciously sweet berry pie. This easy homemade vegan + gluten-free berry red wine pie recipe tastes like an elevated yet classic berry pie with something extra thanks to velvety red wine. All nestled in a flaky buttery crust. You’d never know it’s vegan, gluten-free, and dairy-free.

berry red wine pie recipe vegan gluten-free

Pi day pie, fresh from the oven!

Pi day (March 14th, aka 3.14) marks the beginning of spring pie season, at least in my opinion.

Any excuse to make and eat pie, really, is a day worth celebrating.

Especially with an easy homemade vegan + gluten-free berry red wine pie.

The magic of pie

I know pie won’t actually solve challenging issues, but I do believe it can enhance any day. Pie is comforting. It’s a labor of love. It’s meant to be enjoyed with others (though having a pie to yourself sounds dreamy too).

There’s something magical about pie. It is unlike any other dessert. And can be so versatile. Maybe you’re not a sweets person and you like savory pies. Or you favor cream pies or fruit pies. Chocolate pies. Key lime pies.

So today, we’re making a berry pie with a boozy twist. It’s an easy homemade vegan + gluten-free berry red wine pie.

The berries

In this pie, I used frozen blueberries, blackberries, and cherries. Keep everything frozen until you’re going to use it in the pie (in other words, don’t thaw first). You can also use fresh berries, or any similar berries, fresh or frozen, depending on what you can find.

Thick, jammy, boozy, sweet

We’re taking it up a notch with the addition of RED WINE! Because adding red wine can only make it better. And feels necessary. The actual alcohol will bake out during baking, making the pie kid-friendly, too. But the luscious flavor adds depth to the pie. The fruit mixed with sugar, arrowroot flour, flour, lemon zest, cinnamon, vanilla and red wine bakes up into a thick, jammy, boozy, sweet berry filling.

You’ll want to lick your plate after eating a slice. It’s that kind of pie filling.

Undetectably vegan, gluten-free, and dairy-free

This berry red wine pie is unbelievably vegan-friendly, gluten-free, and free of dairy!

What does that mean? What that means is – if you CAN eat dairy/animal products/gluten, you can eat this pie. If you CANNOT eat dairy/animal products/gluten, you can still eat this pie. Pie for everyone!

Truly, no one will know this pie is vegan, gluten-free, and dairy-free.

The, um, cherry on top

The proverbial cherry-on-top is to serve the pie with a scoop of your favorite ice cream (I recommend Oatly vanilla). And if you have maraschino cherries, topping your ice cream with one of those would be DIVINE! For an actual cherry on top.

What you’ll need

Here are some of the items I use in this recipe that I buy online. If there’s something else you’re looking for, DM me and I will help find it:

Easy Homemade Vegan & Gluten-Free Berry Red Wine Pie Recipe

Let’s make it!

Show off your creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

berry red wine pie recipe vegan gluten-free

Easy Homemade Vegan & Gluten-Free Berry Red Wine Pie Recipe

Jammy, boozy, lusciously sweet berry pie. This pie tastes like an elevated classic berry pie with something extra thanks to velvety red wine. All nestled in a flaky buttery crust. You'd never know it's vegan, gluten-free, and dairy-free.
Course Breakfast, Dessert, Snack
Cuisine Dairy-free, Gluten-free, Vegan
Servings 8 people

Ingredients
  

The Crust Part

  • 496 g King Arthur measure for measure gluten-free flour 4 cups
  • 3/4 tsp baking powder
  • 1 tsp sugar
  • 3/4 tsp salt
  • 4 oz vegan butter (cold) 1 stick
  • 4 oz vegan shortening 1/2 cup
  • 240 ml cold water (measure and then put in fridge to get cold) 1 cup

The Filling Part

  • 8 cups berries for example, 4 pints of blueberries (fresh or frozen)
  • 198 g granulated sugar 1 cup
  • 32 g arrowroot starch (or cornstarch) 1/4 cup
  • 31 g King Arthur measure for measure gluten-free flour 1/4 cup
  • 120 ml red wine (I get my vegan wine from Thrive Market – see notes) 1/2 cup
  • 1/2 tsp cinnamon
  • 1 zest of 1 lemon
  • 1/2 tsp vanilla extract

The topping

  • 1 tbsp almond milk
  • 1 tbsp sugar

Instructions
 

The Crust

  • In a large bowl, sift together the crust ingredients: King Arthur measure for measure flour (496 g), baking powder, sugar, and salt.
  • Add in the cold butter and shortening. Use a pastry cutter or two knives to cut the butter/shortening into the dry ingredients. Keep cutting the shortening in and mixing until you have small crumbs– pea-sized or smaller.
  • Add in cold water, 1 tablespoon at a time. You might not need all the water. Lightly knead the dough with your hands. Keep adding water until the dough holds together in a ball. It’s too dry if the dough is cracking (add a touch more water), but too wet if the dough is sticky (add a touch more flour).
  • Split the dough in half. Wrap both halves in plastic wrap and refrigerate for about in hour (or longer, up to two days). If you refrigerate longer than 1 hour, leave the dough out on the counter for a little longer before rolling it out. While the dough chills, prepare your berry filling.

The Filling

  • Pour the red wine into a small bowl. Add the sugar and arrowroot flour. Whisk all together, and set aside.
  • In a large bowl, add your berries, gluten-free flour, cinnamon, lemon zest, and vanilla extract. Stir it all together.
  • Give the red wine mixture one more good whisk and then pour it over the berry mixture. Use a spatula to get all the red wine out of the measuring cup (no drop left behind!) Mix all together, and set that aside.

Assemble the Pie

  • Preheat the oven to 425 degrees F.
  • While the oven is heating, assemble the pie. Have a pie plate handy. Take 1 ball of dough out of the refrigerator. Using a rolling pin, roll it between two sheets of wax paper. Try to make it roughly in the shape of a circle. You want it to be a little bigger than the size of your pie plate.
  • Remove the top layer of parchment paper. Flip the crust into the pie plate, so that the remaining parchment paper is now on to. Peel that layer of parchment paper away. Lightly press the dough to take shape of the plate. If you have any large amounts of crust hanging over the edges, gently trim the extra.
  • Give the berry filling another good stir, then fill the pie crust with the filling and even it out with a spatula.
  • Take out your remaining pie crust dough from the fridge. This is your top crust. Roll it out the same way you rolled out the bottom crust.
  • For solid top crust: If you want a solid top crust, you can place it on top of the pie by by removing the top layer of parchment paper, flipping it onto the pie filling, and removing the remaining parchment paper. Gently trim any extra crust overhang. Crimp the bottom and top pie crusts together with your fingers. Cut a few slits in the top crust to allow the steam to release from the pie while baking.
  • For lattice top crust: If you want to do a lattice top, like in the photo, use a knife to gently cut even strips of pie dough– about 1/2-3/4 an inch wide.
  • Think about your circular pie as having 4 sides. I’m going to call each strip of pie dough by a number.
    Lay strip 1 of dough along the left, outermost edge of the pie. Lay strip 2 perpendicular to strip 1– along the top outermost edge. The end of strip 2 should be laying over the end of strip 1.Take strip 3 and lay it parallel to strip 1, leaving a little bit of space so that the berry mixture shows through. The end of strip 3 should be laying on top of and perpendicular to strip 2.Before laying strip 4, peel back strip 1 by taking the loose end and folding it back on top of itself. Lay strip 4 parallel to strip 2, again leaving space for berries to show. Strip 4 should be underneath strip 1 (that’s why you peeled it back) and on top of strip 3. Fold strip 1 back down so that it’s on top of strip 4. Now, fold back strip 2, from the loose end, so that it’s folded on top of itself. Lay strip 5, parallel to strips 1 & 3, so that it’s under strip 2 (that’s why you folded it back) and on top of strip 4. Fold strip 2 back down so that it’s on top of strip 5. Continue this under-over process until you’ve covered the pie. It sounds much more complicated than it actually is, I promise. Lastly, crimp the edges together with your fingers. I’m using a pie crust that already has an edge shape, so I followed the lines of the pie plate.
  • Brush the top of the pie with the almond milk and sprinkle with sugar. This will help the crust to become golden brown in the oven.
  • Cover the pie with aluminum foil. Place it on a large baking sheet to catch any drips. I like to line the baking sheet with foil too – for easy clean up.
  • Bake in your 425 degree oven for about 30 minutes. Then, remove the foil, and bake another 20-30 minutes, or until crust is brown and berries are juicy.
  • Cool the pie on a cooling rack or hot-pad.
  • After about 30 minutes, feel free to serve the pie warm! Mmmmmm warm….you know fresh from the oven is my favorite. Or, allow it to cool completely (still wonderful). If you aren’t serving it right away, cover it with foil or plastic wrap and place it in the fridge until you’re ready to serve. You can warm it up in the oven or microwave, or enjoy as-is!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using either King Arthur measure-for-measure gluten-free flour. or Bob Red Mill’s Gluten-free 1-to-1 baking flour.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, wine, and even household products, etc. This is the vegan red wine I used in this recipe. If you want to try them out, you can take 40% off your first order with this link
Keyword Easy Homemade Berry Pie
berry red wine pie recipe vegan gluten-free

Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Vegan & Gluten-Free St. Patrick’s Day Cupcake Recipe

Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

This is the only St. Patrick’s Day cupcake recipe you need: moist, rich, melt-in-your-mouth, Guinness cupcakes. Fun for adults and kids alike, you can use non-alcoholic Guinness, or substitute coffee for gluten-free. Unbelievably vegan, dairy-free, and gluten-free. Enjoy them whether you’re vegan, dairy-free, gluten-free or not!

Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

St. Patrick’s Day is coming. You want to do something festive. And by do something, you really want to make festive foods. These cupcakes are so good, you’ll want to make them over and over again.

And they’re the perfect St. Patrick’s Day celebration Goodie.

The rich chocolate cupcakes are enhanced with Guinness stout (or coffee for gluten-free), and frosted with a creamy mocha frosting. Sprinkled with edible gold glitter.

Where to buy the vegan edible gold glitter? Sweetapolita online is my favorite. Take 10% off your order here.

Absolutely no one will know that these cupcakes are completely:

— Vegan
— Dairy-free
— Gluten-free

They’re inspired by the iconic flavors of St. Patrick’s Day:

Guinness stout, chocolate, and coffee – resulting in a cupcake that’s as indulgent as it is inclusive. By harnessing the power of vegan and gluten-free ingredients, you’ll ensured that everyone can partake in the festivities and enjoy a delicious treat without compromise.

These Chocolate Guinness Cupcakes blend rich chocolate, bold Guinness stout, and decadent mocha frosting into a delightful confection that you will love.

What you’ll need

Here are some of the items I use in this recipe. If there’s something else you’re looking for, DM me and I will help if I can:

The Vegan & Gluten-free St. Patrick’s Day Cupcake recipe

Let’s make it!

Show off your creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

Vegan & Gluten-Free St. Patrick’s Day Cupcakes

Celebrate St. Patrick's Day in the best way: with moist, rich, melt-in-your-mouth, Guinness cupcakes. Fun for adults and kids alike, you can use non-alcoholic Guinness, or substitute coffee for gluten-free. Enjoy them whether you're vegan, dairy-free, gluten-free or not!
Course Dessert
Cuisine Dairy-free, Gluten-free, Vegan
Servings 12 cupcakes

Ingredients
  

The Cake Part

  • 16 oz Guinness (regular or non-alcoholic) substitute 120ml (1/2 cup) strongly brewed coffee
  • 7 g ground flaxseeds 1 Tablespoon
  • 45 g water 3 Tablespoon
  • 99 g granulated sugar 1/2 cup
  • 99 g light brown sugar 1/2 cup
  • 105 g all purpose or gluten-free flour scant 1 cup
  • 38 g unsweetened cocoa powder 1/4 cup + 2 Tablespoons
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 60 ml canola or vegetable oil 1/4 cup
  • 5 ml vanilla extract 1 tsp
  • 120 ml boiling water 1/2 cup

The Frosting Part

  • 4 oz vegan butter (room temperature) 1 stick
  • 250 g powdered sugar 2 cups
  • 38 g unsweetened cocoa powder 1/4 cup + 2 Tablespoons
  • 1 tsp vanilla extract
  • 1/4 tsp instant espresso powder (optional. leave out for classic chocolate frosting)
  • 30 ml almond milk (or your fav non-dairy milk) 2 Tablespoons
  • Edible Gold Glitter See notes for link.

Instructions
 

The Cake Part

  • Reduce the Guinness. Pour the can of Guinness into a medium-sized saucepan. The non-alcoholic or regular Guinness both work here. (For gluten-free, simply use 120 ml (1/2 cup) of strongly brewed coffee and skip these reduction steps.)
  • Set the pan over medium heat and stir frequently. You want to reduce the Guinness down to about a 120 ml (1/2 cup). This step will create a more concentrated and rich addition to the cupcakes.
  • Once the Guinness is reduced, pour it into a heat-safe bowl so that it cools down more quickly. Set aside to cool.
  • Preheat your oven to 350 degrees F. Line 1 cupcake pan (12 cupcakes) with cupcake liners. Set the pan aside.
  • Make the flax eggs: Combine the flaxseeds and the 45 g of water. Mix them together with a fork and set aside.
  • In a large bowl, whisk together all of the dry ingredients (the sugar through the salt on The Cake Part ingredients list).
  • Then, to the dry ingredients, add the flaxseed mixture, Guinness or coffee, oil, and vanilla. Stir gently the wet ingredients into the dry until there are no more streaks of flour.
  • Add in 120 ml (1/2 cup) of boiling water: Boil slightly more than 1/2 cup of water either in a pot on the stove, or in a microwave safe bowl in the microwave for about 2 minutes. Slowly pour the boiling water into the other ingredients, while doing your best to continuously whisk the batter while the water is being added. Stir just until fully mixed. The batter will be very thin.
  • Now, to get the batter into the cupcake-lined pans. You can either scoop the batter with a large cookie scoop, or, since the batter is so thin, pour the batter into a liquid measuring cup and pour it into the cupcake pans. Either way, you’ll have some drips that get on your counter/the outside of the pan. That’s ok. It wipes right off. Wipe off any drips from the pan using a damp paper towel before baking.
  • Bake the cupcakes in your pre-heated oven for about 20-22 minutes. They’re done when the tops no longer look wet, and when they spring back when you lightly press the top of one with your finger.
  • Take the cupcakes out of the oven and cool them in the pan on a hot pad for 2-3 minutes. Then take each cupcake out of the pan and cool them completely on a plate or on wire cooling racks. 
  • While the cupcakes cool, make the frosting.

The Frosting Part

  • Into a medium-sized bowl, sift the cocoa powder, instant espresso powder (if using) and powdered sugar. Set aside.
  • Into a large bowl, put the one stick of room temperature vegan butter. Using a handheld mixer, whip the butter until it’s creamy.
  • Add in about 1/3 of the powdered sugar/cocoa mixture. Also add in the vanilla extract and 1 tablespoon of the almond milk. Turn the beaters on to the lowest speed and slowly incorporate those ingredients. Some of the powdered sugar will probably *poof* as you mix. Embrace the mess.
  • Add in another 1/3 of the powdered sugar/cocoa mixture and 1 Tablespoon more almond milk. Beat again. Continue this until you’ve used all the powdered sugar/cocoa mixture. Add more milk as needed, 1 Tablespoon at a time, until you reach a creamy frosting consistency.
  • Now, your cupcakes are probably cool, which means it's perfect timing to frost!
  • Use a spatula to scoop the frosting into a plastic bag or pastry bag fitted with the frosting tip you want to use to frost. I usually use an open star tip. Pipe the frosting onto the cupcakes. Alternatively, if you don't feel like piping, slather that frosting on with a knife.
  • Sprinkle the cupcakes with edible gold confetti. See Notes section below for a link to the one I use.
  • ENJOY your delicious cupcakes!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using either King Arthur measure-for-measure gluten-free flour. or Bob Red Mill’s Gluten-free 1-to-1 baking flour.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, and even household products, etc. If you want to try them out, you can take 40% off your first order with this link
Sweetapolita is have favorite place to buy vegan sprinkles. You can take 10% off your first order. Scoop the edible gold confetti here.
Keyword guinness, plant-based, allergy-free
Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Easy Homemade Almond Butter Recipe

Almond Butter Recipe

This creamy, homemade almond butter recipe tastes like a melt in your mouth luxury, yet it’s super simple to make and healthy to enjoy. And it’s naturally vegan, gluten-free, and dairy-free.

Picture this: golden almonds, gently roasted to perfection, blended into a velvety smooth butter that’s as versatile as it is delicious. With just one ingredient and a little bit of patience (not much though don’t worry), you can create your own almond butter masterpiece right in the comfort of your kitchen. Let’s dive in and discover the magic of homemade almond butter together.

The beauty of one-ingredient recipes

One of the joys of this homemade almond butter recipe is its simplicity. With just one ingredient – raw almonds – you can whip up a batch of creamy goodness quickly and easily.

Benefits of almond butter

I love when tasty foods are also healthy foods. Not only is almond butter delicious, but it’s also packed with nutrients that can support your overall health and well-being. Almonds are a rich source of healthy fats, protein, fiber, and essential vitamins and minerals, making almond butter a nourishing addition to…everything.

Can’t I just buy it?

Yes, you absolutely can, and there are some excellent brands out there.

However, I make a fresh batch of almond butter every week. And I choose to make it rather than buy for two reasons:

  1. The taste: the taste of homemade almond butter is something extra special. It’s the most fresh, nutty, wonderful taste. And by making it yourself, you can control what’s in it! Say goodbye to additives, preservatives, and hidden sugars. Plus you can add your own fun flavors if you want to, like cinnamon or sea salt.
  2. The price: A 16 ounce bag of raw almonds from Trader Joe’s costs $3.99. A 16 ounce jar of almond butter at Trader Joe’s costs $5.99. Other brands for the same size cost between $10-$15 per jar. That means you can get the same amount of almond butter for half if not a third of the price by making your own. And did I mention the unrivaled taste??

All while being naturally vegan, dairy-free, and gluten-free!

What you’ll need

The recipe itself is just the one ingredient: almonds. I like to buy them at Trader Joe’s because they’re a great value (as noted above). I’ve also ordered larger bags from Amazon when I don’t make it over to TJ’s.

Here’s a full list of the items I use in this recipe:

The almond butter recipe

Have I convinced you yet? Let’s make it!

Show off your almond butter creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

homemade almond butter

Easy Homemade Almond Butter Recipe

Discover the simple pleasure of making your own creamy almond butter at home, made with just one ingredient — almonds. This recipe is a delightfully smooth spread that's naturally vegan, gluten-free, and dairy-free. Enjoy the pure, rich flavors with every spoonful.

Equipment

  • Baking sheet
  • Parchment paper
  • Food processor

Ingredients
  

  • 16 oz raw almonds

Instructions
 

  • Preheat your oven to 350 degrees F.
  • Line a baking sheet with parchment paper. Spread the almonds onto it.
  • When your oven reaches temperature, put the baking sheet in the oven and roast the almonds for 10 minutes.
  • After 10 minutes, remove the baking sheet from the oven. Allow the almonds to cool for at least 30 minutes. You can also do this step ahead of time and proceed to the next step later in the day, or the following day.
  • When you're ready to make your almond butter, use the parchment paper to lift the almonds off the baking sheet and into a food processor.
  • Turn the food processor on high and process the almonds until they turn into a smooth creamy almond butter! Stop the food processor every few minutes and use a spatula to scrap down the sides. The full process usually takes 10-15 minutes.
  • Once you have a creamy almond butter in your food processor, remove the lid. Carefully pour the almond butter into a glass container. (See notes for my favorite ones.)
  • If you're hungry, try some of the almond butter while it's fresh and warm. Allow the rest to cool completely, for about 1 hour. Then place the lid on the container. Store the almond butter in the fridge for up to two weeks.
  • Slather on everything! Bananas, yogurt, Oreos, oatmeal, dark chocolate…
  • Enjoy!

Notes

Storage containers
My favorite glass storage containers for this almond butter (and many other things) are:
  • Ball mason jars, ideally wide mouth.
  • Weck jars like these and these. They make a great gift as well.
  • Pyrex glass containers. I have this set and use all of them all the time. My favorite is the medium sized round for this almond butter recipe. 
Food processor recommendations

Once you have a food processor, you will find so many uses for it!
  • I have a love the Vitamix food processor. It’s an investment but it’s a great example of ‘you get what you pay for.’ The base also works with the Vitamix blender.
  • For a less expensive food processor, I used to have this one. Not quite as powerful as the Vitamix, but it was good to me for a long time. 
Other items for this recipe

Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

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Easy Homemade Apple Butter Recipe

easy homemade apple butter recipe

If you are as into cozy fall flavors as I am, you are going to absolutely LOVE this apple butter recipe. And it’s naturally vegan, gluten-free, and dairy-free.

Ok, but what IS Apple Butter?

Are you thinking…what really is apple butter? I hear you! I did not grow up with apple butter, but now that I’ve discovered it, I’m totally hooked in the very best way. 

Apple butter is this luscious spread made of slow-cooked apples, sugar, and cozy spices. It’s like a rich, caramelized apple jam that is so delicious on anything from toast to ice cream.

And, it’s naturally vegan, dairy-free, and gluten-free! I know, the word “butter” is deceiving. There is no butter in this recipe. But the end result is as smooth as butter.

3 secrets to making the very best apple butter

I have 3 secrets to making the very best apple butter, I’m sharing them all with you. Here we go:

1. Use a variety of apples. By using different types of apples, your apple butter will have a beautiful blend of sweet, tart, juicy, crisp apples all coming together for the most complex, yet pure, creamy flavor.

2. Time (but in a crockpot!). There’s no shortcut: apple butter takes 12 hours to cook. The great news though is that you can make it in a crockpot. I recommend making it overnight. For example, place all the ingredients in the crockpot at 8pm, and by 8am your apple butter will be ready to blend (and your home will smell incredible). 

3. An immersion blender. For years, I was using a regular blender to make this apple butter, because that’s what I had. That is totally doable, but it means you have to pour the very hot and heavy apples from the crockpot into a standing blender, which can be a challenge. An immersion blender makes it all SO easy! If you don’t have one, I linked to my fav on the recipe page.

The recipe

OK, now that we’re on the same page about how magical apple butter is, let’s make it!

Show off your apple butter! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

easy homemade apple butter recipe

Easy Homemade Apple Butter Recipe

Indulge in the rich, velvety texture and comforting flavors of this simple homemade apple butter. Slow-cooked with a blend of aromatic spices, tender apples, and a touch of sweetness, this recipe promises a delightful spread that captures the essence of fall in every spoonful. Plus, it's naturally vegan and gluten-free.

Ingredients
  

  • 6.5 lbs apples, peels and chopped About 20ish apples, depending on the size
  • 200 g granulated sugar 1 cup
  • 200 g brown sugar 1 cup, lightly packed
  • 1 tbsp cinnamon
  • 1 tsp pumpkin pie spice can sub .5 tsp nutmeg & .5 tsp cloves
  • .25 tsp salt just enough to bring out the flavors
  • 1 tbsp vanilla extract

Instructions
 

  • Peel and roughly chop all of your apples. Don't worry about the chop job being pretty, just dice them up.
  • Put all of the ingredients into the bowl of your crockpot and cover with the lid.
  • Plug in your crockpot and turn it to low.
  • Cook the apple butter in the crockpot for 10 hours.
  • After 10 hours, take the lid off of the crockpot, give the apples a stir with a wood spoon or silicon spatula. Then allow to cook for 2 more hours.
  • Now, the apples should have cooked down significantly and appear to be a deep brown color (thanks to the cinnamon).
  • Turn off and unplug the crockpot.
  • Using an immersion blender, blend the mixture in the crockpot into a smooth, creamy spread. It takes 5 minutes or less.
  • Voila, enjoy! You can enjoy the apple butter right away, warm, on toast, as part of an appetizer spread with cheese (vegan cheese if needed), muffins, pancakes… the possibilities are endless.
  • For the apple butter that you are not eating right away, allow it to cool completely and store it in glass, airtight containers in the refrigerator for up to 1 month.

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
This is the immersion blender I have and love. It’s usually around $50.
I’ve also linked a $20ish immersion blender here that I’ve heard good things about if you’re looking for one that costs less. 
If you’re looking for a crockpot, this is a great one. Crockpots are not super expensive (usually around $40) and are so useful for soups, chili, easy meals, and of course, apple butter.

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Easy Vegan Gluten-free Pumpkin Brownie Recipe

Vegan Gluten-free Pumpkin Brownie Recipe

Take a deep breath in. Ahhhhh. Feel that? That’s the beautiful briskness of fall!

I’m thrilled to share a mouthwatering recipe that embodies the essence of fall: Vegan and Gluten-Free Pumpkin Brownies. As the leaves change colors and the air turns crisp, there’s nothing like enjoying a sweet treat that captures the warm, comforting flavors of the season. And chocolate, obvi.

These brownies are the perfect combination of pumpkin spice and chocolaty goodness, and the best part is, they’re undetectably vegan and gluten-free. Whether you’re vegan or gluten-free, or simply enjoy indulging in delicious desserts, these brownies will surely become a seasonal favorite.

The Ingredient Magic

Baking with high-quality ingredients will equal high quality brownies! I try not to use any “weird” ingredients. Most of the ingredients here are items you probably already have in your house. If you don’t, here are my suggestions so you can scoop them up easily:

Key Ingredients

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

easy vegan gluten-free pumpkin brownie recipe

Chocolate Pumpkin Brownie Recipe — vegan + gluten-free

Easy pumpkin brownie recipe with gooey chocolate and cozy pumpkin. You'd never know they are dairy-free, vegan, and gluten-free. Loved by kids and adults.
Course Dessert
Cuisine dessert, Gluten-free, Vegan
Servings 9

Equipment

  • 1 medium bowl
  • 1 large bowl
  • 1 Whisk
  • 2 spatulas
  • 1 8×8 inch pan
  • Parchment paper

Ingredients
  

The Brownie Part

  • 160 g gluten-free baking flour 1 1/3 cup
  • 80 g unsweetened cocoa powder 1 cup
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 160 g vegan butter, melted 2/3 cup
  • 100 g brown sugar 1/2 cup
  • 150 g granulated sugar 3/4 cup
  • 100 ml unsweetened almond milk 1/3 cup + 2 Tablespoons
  • 15 ml vanilla extract 1 Tablespoon
  • 6 oz chocolate chips 1 cup

The Pumpkin Part

  • 100 g pumpkin puree 1/2 cup
  • 55 ml unsweetened almond milk 1/4 cup
  • 15 ml vanilla extract 1 Tablespoon
  • 30 ml vegetable oil 1 Tablespoons
  • 25 g granulated sugar 1/8 cup
  • 85 g gluten-free baking flour 2/3 cup
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 dash salt
  • 9 Oreos (optional)

Instructions
 

Prep

  • Preheat your oven to 350 degrees F.
  • Line an 8×8 inch pan with parchment paper. Set aside.

The Brownie Part

  • In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside for now.
  • In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until fully combined.
  • Add in the almond milk and vanilla. Whisk again.
  • Switch to a rubber spatula. Add the flour mixture to the butter mixture. Gently fold the dry ingredients in until there are only a few flour streaks remaining. Then, add in the chocolate chips. Fold gently until combined and you have a beautiful chocolate brownie batter. Set this aside while you make the pumpkin layer.

The Pumpkin Part

  • Take the medium bowl that used to have your dry ingredients in it from the brownie layer. Now that the bowl is empty, add the pumpkin, almond milk, oil, vanilla, and sugar. Stir together with a spatula until fully combined.
  • To the wet ingredients, add the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Fold the dry ingredients in until the mixture is fully combined.

Assemble

  • Take your 8×8 inch baking pan lined with parchment paper. Add the brownie layer. Spread out smooth.
  • On top of the brownie layer, add the pumpkin layer. Spread it out evenly.
  • Take a knife a run it up and down, and side to side, of the brownie pan to swirl the brownie part and pumpkin part together a bit.
  • Add 9 whole Oreos on top of the brownies: 3 down and 3 across. Press them gently into the batter. Or, you can skip the Oreos all together. They're fun, but not necessary.

Bake

  • Bake the brownies in the preheated oven for about 25 minutes, or until the top no longer looks wet.
  • When they're done baking, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire cooling rack.
  • Technically, for the best shaped brownies, you should wait until they are fully cooled to cut them. However, I have to say, there is nothing like a forkful of warm brownie fresh from the oven. Allow them to cool for at least 20 minutes so they aren't TOO hot. Then use the parchment paper overhang as handles to pull the brownies up an out of the pan. Cut into 9 squares, each with an Oreo in the center (if you used Oreos).
  • Eat, enjoy, and love fall!
  • If you have any extras, store them in an airtight container for up to 5 days. Alternatively, pop them in the freezer for up to 3 months.

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using King Arthur measure-for-measure gluten-free flour. Scoop it up here.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword easy pumpkin brownie recipe vegan and gluten-free

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Vegan Cherry Hand Pies Recipe

vegan cherry hand pie recipe

It’s fresh fruit season! Strawberries and blueberries, peaches, cherries, oh my! I love fresh fruit. I especially love fresh fruit pies.

If you’re reading this post, you probably also love pie. Now imagine you have a mini personal pie. You’re holding in your hands a little pocket of bliss, bursting with the vibrant and sweet essence of cherries. The flaky, golden-brown crust cradles a luscious filling of juicy cherries, perfectly balanced between tartness and natural sweetness.

As you take a bite, your taste buds are greeted with a delightful medley of flavors—the tang of the cherries and the buttery goodness of the crust. Each bite is a harmonious combination of textures, with the tender fruit filling melding with the crispness of the crust. The aroma of warm cherries wafts all around you.

Whether enjoyed as a grab-and-go treat or savored slowly with a cup of tea (or glass of wine), a cherry hand pie is a handheld delight that brings together the nostalgic charm of a classic pie in a convenient and portable form. So take a bite, and let the irresistible flavors of cherry dance on your palate, bringing you a moment of pure joy.

It sounds delicious right?! They really are quite wonderful.

They’re naturally dairy-free and vegan. Want gluten-free too? Swap in Bob Red Mill’s gluten-free flour in place of the flour. SO tasty.

Before we get started, a quick note about timing: the filling, once made, needs to cool for at least an hour before finishing making the hand pies. I recommend making the dough + filling in the morning, and then finishing them later that day. Or, you can make the dough and filling a day ahead, and then finish the hand pies the next day. Whichever is better for your schedule.

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

Vegan Cherry Hand Pies Recipe

Vegan Cherry Hand Pies Recipe

This cherry hand pie is a handheld delight that brings together the nostalgic charm of a classic pie in a convenient and portable, personal-sized form. They're undetectably vegan, so enjoy them whether you're vegan, dairy-free, or not!
Course Dessert
Cuisine Vegan
Servings 8 Individual Hand Pies

Ingredients
  

The Crust Dough

  • 180 g vegan butter, cold 3/4 cup (1.5 sticks)
  • 240 g pastry flour (or all purpose flour) 2 cups
  • 30 g arrowroot powder 3 Tablespoons
  • 15 g maple syrup 1 Tablespoon
  • 45-90 g water 3-6 Tablespoons

The Filling Part

  • 1 pint fresh cherries, pitted + quartered or frozen. 2 cups
  • 50 g granulated sugar 1/4 cup
  • 15 g fresh lemon juice 1 Tablespoon
  • 15 g arrowroot powder 1 Tablespoon
  • 15 g water 1 Tablespoon

Finishing Touch

  • 15 g maple syrup 1 Tablespoon
  • 15 g non-dairy milk (almond, oat, soy, etc) 1 Tablespoon

Instructions
 

The Crust Dough

  • Using a grater, grate the butter onto a plate. Scoop the grated butter into a container and put it in the freezer. You want your butter as cold as possible to ensure it doesn't melt while making the dough. (Alternatively, you can cut it into cubes with a knife.)
  • Place the pastry flour and arrowroot powder (3 Tablespoons) into a food processor. Pulse a few times to combine them together.
  • Add in the cold butter and pulse several more times, until it's roughly incorporated, evenly, into small crumbs.
  • Add in the maple syrup and 2 Tablespoons of water to the food processor and keep pulsing to combine it into a ball. If it's still dry, add in a Tablespoon more of water at a time until the dough comes together into a ball. It should be soft to the touch. If it's dry, add another Tablespoon of water. If it gets too sticky (too much water) add in some more flour.
  • Take the dough ball out of the food processor. Flatten it slightly into a disk shape. Wrap it in plastic wrap (or place it in a plastic ziploc bag. Sandwich size works well). Place it in the fridge.

The Filling

  • Add the cherries, sugar, and lemon juice to a saucepan and heat over medium heat on the stove, stirring constantly. Cook until the cherries break down a bit and are bubbly, about 10 minutes.
  • Turn the heat down to medium-low. Combine the arrowroot powder (1 Tablespoon) and water (1 Tablespoon) together in a small bowl and add them to the cherries and mix well. The mixture should become thick and jammy within a couple of minutes. Once it does, remove it from the stove.
  • Scoop the cherry mixture into a bowl (I use a glass pyrex) and place it in the refrigerator to cool. Allow it to cool for at least an hour.
  • Break! You can either do the above steps a day in advance, or take a little break while the filling cools.
  • After an hour (or more, or the next day), remove your dough from the fridge. If you've waited more than an hour, allow it to sit on the counter for 20 minutes to come back up to temperature a bit.
  • Lightly flour a large piece of parchment paper or a pastry mat with flour. Using a rolling pin, roll out the pie dough out, adding more flour onto the mat / dough / rolling pin as needed to prevent it from sticking. Roll the dough to about an 1/8 inch thick.
  • Use a 3 inch cookie cutter or the top of a drinking glass to cut out 16 circles total. You'll need to gather up the scraps and re-roll 2-3 times. (Don't worry if you don't get 16 circles with the first roll. You won't!)
  • Line a baking sheet with parchment paper. Place 8 of the round circles onto the sheet.
  • Take the cherry filling and place a heaping Tablespoon of filling onto each of those 8 rounds. You want to leave an edge around each circle, so try to keep the filling in the center.
  • This is when I typically pre-heat my oven. Heat your oven to 400℉.
  • Back to the pies. Fill a small dish with water. Dip your clean finger into the water and run it around the edges of one of the cherry rounds. Dip your finger in water again and run it around the edges of one of the blank dough rounds. Take the blank dough round and place it – waterside down – on top of the cherry filled round, so that it's water-to-water. The water creates the stickiness, the glue, to seal the edges of your hand pies together and prevent the jam from oozing out too much while baking. Run your finger lightly around the edges to blend the seam of the top and bottom rounds together. Repeat this for all of the hand pies.
  • Take a fork. Use the tines of the fork to lightly press around the edges of each hand pie. This helps cinch them together, and looks pretty.
  • Last step! Stir together 1 tablespoon or maple syrup and 1 tablespoon of non-dairy milk. Use a pastry brush (or your fingers) to spread the liquid lightly all over the tops of the hand pies. This will help create that golden brown color in the oven.
  • Once your oven is preheated, pop the hand pies in. Bake them for 22-25 minutes until they look golden brown. You'll be able to smell their sweet essence as they bake. Mmmmmm
  • Remove them from the oven and place the baking sheet on a cooling rack or hot pad for at least 10-15 minutes. Eat them immediately, nice and warm, or allow them to cool completely.
  • Once they're cooled, store them in an airtight container on the counter for 3-5 days. If you want to store them for a later date, place them gently into a freezer ziploc bag, or a freezer-proof container, and pop them in the freezer for up to 3 months. To defrost, place them on the counter for 1 hour.
  • Optional but highly recommend: Serve warm with your favorite vegan ice cream. My go-to for these is Oatly vanilla.
  • Eat + enjoy!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using Bob Red Mill’s Gluten-free 1-to-1 baking flour. I buy it from Thrive Market. If you’re new to Thrive, you can sign up with my referral link to take 40% off your order. For this recipe, use 296 g of Bob Red Mill’s Gluten-free 1-to-1 flour.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword cherry hand pies, recipe, vegan

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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The Best Vegan Chocolate Cupcake Recipe

vegan chocolate cupcake recipe

Have you ever seen the show Hart of Dixie? I know this post is supposed to be about Chocolate Cupcakes. It is, I promise, stay with me.

If you like Gilmore Girls, or Virgin River, you’ll like Hart of Dixie. It’s a rom-com tv show about a big city doctor who moves to a small town and falls in love (among other things)…and it is SO GOOD I love it and have watched the full series twice four times 😀

CHOCOLATE CAKE IS ROMANTIC

There is a scene in the show where they say that two people sharing chocolate cake is one of the most romantic things to do together. Now, that is what I think about every time I see, make, or hear about chocolate cake, and it always makes me smile. So the next time you’re looking for a romantic dessert, make a chocolate cake (or cupcake) and share it with your partner.

Romance aside, if you’re looking for a cupcake recipe for birthdays, anniversaries, BBQs, potlucks, block parties, or just because — this recipe is still the one for you.

These chocolate cupcakes are the BEST. And I don’t say that lightly. They’ve earned it. I am not typically a “cake-person.” It has to be juuust the right type of cake with a moist cake-part and flavorful not-too-sugary frosting-part. This chocolate cupcake recipe has the perfect balance. It has that moist, chocolaty crumb combined with a silky smooth chocolaty frosting.

IT’S EASY!

Did I mention the cake batter comes together in 30 minutes or less? All in one bowl and no electric mixer needed! You whisk all the ingredients together, scoop into muffin cups, and bake. The frosting whips up quickly too with a handheld mixer. And yet the end result is truly the most wonderful chocolate cake and frosting. It’ll taste like you’ve spent the whole day making it!

It’s naturally dairy-free and vegan. Want gluten-free too? Swap in Bob Red Mill’s gluten free flour in place of the all-purpose flour. SO tasty.

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

vegan chocolate cupcakes recipe

The Best Vegan Chocolate Cupcake Recipe

The only chocolate cupcake recipe you will ever need. Moist, chocolaty, and oh-so-satisfying for any and all chocolate lovers — whether you're vegan, dairy-free, gluten-free or not!
Course Dessert
Cuisine Dairy-free, Gluten-free, Vegan
Servings 24 cupcakes

Ingredients
  

The Cake Part

  • 14 g ground flaxseeds 2 Tablespoons
  • 90 g water 6 Tablespoons
  • 396 g granulated sugar 2 cups
  • 210 g all-purpose flour (or 222 grams gluten-free flour) 1 3/4 cups
  • 75 g unsweetened cocoa powder 3/4 cup
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 240 ml almond milk (or your fav non-dairy milk) 1 cup
  • 120 g canola oil 1/2 cup
  • 2 tsp vanilla extract
  • 240 ml boiling water 1 cup

The Frosting Part

  • 8 oz vegan butter (room temperature) 2 sticks
  • 500 g powdered sugar 4 cups
  • 75 g unsweetened cocoa powder 3/4 cups
  • 2 tsp vanilla extract
  • 60 ml almond milk (or your fav non-dairy milk) 4 Tablespoons

Instructions
 

The Cake Part

  • Preheat your oven to 350 degrees F. Line 2 cupcake pans (12 cupcakes each) with cupcake liners. Set the pans aside.
  • Make the flax eggs: Combine the flaxseeds and the 90 g of water. Mix them together with a fork and set aside.
  • In a large bowl, whisk together all of the dry ingredients (the sugar through the salt on The Cake Part ingredients list).
  • Then, to the dry ingredients, add the flaxseed mixture, almond milk, oil, and vanilla. Stir gently the wet ingredients into the dry until there are no more streaks of flour.
  • Add in 240 ml (1 cup) of boiling water: Boil slightly more than 1 cup of water either in a pot on the stove, or in a microwave safe bowl in the microwave for about 2 minutes. Slowly pour the boiling water into the other ingredients, while doing your best to continuously whisk the batter while the water is being added. Stir just until fully mixed. The batter will be very thin.
  • Now, to get the batter into the cupcake-lined pans. You can either scoop the batter with a large cookie scoop, or, since the batter is so thin, pour the batter into a liquid measuring cup and pour it into the cupcake pans. Either way, you’ll have some drips that get on your counter/the outside of the pan. That’s alright 🙂 It wipes right off. Wipe off any drips from the pan using a damp paper towel before baking.
  • Bake the cupcakes in your pre-heated oven for about 20-22 minutes. They’re done when the tops no longer look wet, and when they spring back when you lightly press the top of one with your finger.
  • Take the cupcakes out of the oven and cool them in the pan on a hot pad for 2-3 minutes. Then take each cupcake out of the pan and cool them completely on a plate or on wire cooling racks. 
  • While the cupcakes cool, make the frosting.

The Frosting Part

  • Into a medium-sized bowl, sift the cocoa powder and powdered sugar. Set aside.
  • Into a large bowl, put the two sticks of room temperature vegan butter. Using a handheld mixer, whip the butter until it’s creamy.
  • Add in about 1/3 of the powdered sugar/cocoa mixture. Also add in the vanilla extract and 2 Tablespoons of the almond milk. Turn the beaters on to the lowest speed and slowly incorporate those ingredients. Some of the powdered sugar will probably *poof* as you mix. That’s ok.
  • Add in another 1/3 of the powdered sugar/cocoa mixture and 1-2 Tablespoons more almond milk. Beat again. Continue this until you’ve used all the powdered sugar/cocoa mixture. Add more milk as needed, 1 Tablespoon at a time, until you reach a creamy frosting consistency.
  • Now, your cupcakes are probably cool, which means it's perfect timing to frost!
  • Use a spatula to scoop the frosting into a plastic bag or pastry bag fitted with the frosting tip you want to use to frost. I usually use an open star tip. Pipe the frosting onto the cupcakes. Alternatively, if you don't feel like piping, slather that frosting on with a knife.
  • ENJOY your delicious cupcakes!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using Bob Red Mill’s Gluten-free 1-to-1 baking flour. I buy it from Thrive Market. If you’re new to Thrive, you can sign up with my referral link to take 40% off your order.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword birthday, recipe, potluck dessert

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

Posted on

Recipe: Vegan Chocolate Chip Cookie Ice Cream Cake with MOST Oreos (gluten-free option)

vegan cookie ice cream cake recipe

Sunshine + ice cream! What could be better? How about sunshine + chocolate chip cookie ice cream cake with MOST Oreos?!

I know it’s a little bit of a mouthful to say, but once you take a bite, you’ll see why it’s necessary. There are so many *stars* in this recipe. The soft, melt in your mouth chocolate chip cookie base with just the right amount of crisp texture. The cool, creamy ice cream. The whole MOST Oreos. The fun sprinkles.

Have you had MOST Oreos yet? They are the Oreos with the MOST cream in the middle. I quite like that the cream in the middle has cookie crumbs mixed into it (rather than just straight ‘plain’ cream…which is also delicious). Anyway, if you haven’t tried them, this is your sign to scoop some up. And if you have tried them, or have them in your kitchen, here’s a perfect recipe to make with them.

Not a MOST Oreo fan? Or have other Oreos you want to use? Or want to make them gluten-free and use the gluten-free Oreos? Great! This recipe will work with any type and flavor or Oreo. Choose your favorite.

You can enjoy this sweet, fun treat all spring + summer long. Or really year-round, if you crave ice cream as much as I do. Your family will love this. Your kids will ask for it. Your friends will drive distances to come over and eat it with you. Your neighbors will thank you. And it’ll make you smile.

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

vegan cookie ice cream cake recipe

Vegan Chocolate Chip Cookie Ice Cream Cake Recipe with MOST Oreos (gluten-free option)

What is more fun than ice cream cake?! You deserve this. Impress your friends, family, and yourself with this exceptionally delicious cookie ice cream cake. Undetectably vegan, dairy-free, and gluten-free. No mixer needed. Just want cookies? Skip the ice cream step and enjoy the cookie bars without it. Two recipes in one!
Servings 9 large servings

Equipment

  • 1 8×8 or 9×9 in square baking pan
  • Parchment paper to line baking pan
  • 1 Rubber spatula
  • 1 Whisk
  • 1 large mixing bowl
  • 2 Medium mixing bowls One needs to be microwave safe
  • 1 Small bowl
  • 1 Fork
  • 1 Sharp knife
  • 1 Cutting board
  • spoons

Ingredients
  

  • 7 grams ground flaxseeds 1 Tablespoon
  • 45 grams water 3 Tablespoons
  • 180 grams all-purpose flour (or 222 grams gluten-free flour) 1 1/2 cups
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cornstarch
  • 4 oz vegan butter 1 stick
  • 150 grams light brown sugar 3/4 cup
  • 49 grams granulated sugar 1/4 cup
  • 1 tsp vanilla extract
  • 6 oz vegan chocolate chips 1 cup
  • 18 MOST Oreos (or gluten-free Oreos) Any kind of Oreo will work
  • 2 pints your favorite vegan ice cream make sure it's gluten-free, if GF desired
  • sprinkles, chocolate sauce, Oreo crumbs, toppings of your choice

Instructions
 

Prep to bake

  • Preheat the oven to 350 degrees F. Line a 8×8 or 9×9 inch baking pan with parchment paper. Set it aside.

Make flax egg

  • In a small bowl, measure in the flaxseeds and water. Use a fork to mix them together. Set it aside to thicken.

Mix together the flour + leavening

  • Take a medium bowl, add the flour, baking powder, baking soda, salt, and cornstarch. Mix it together gently with a spatula or spoon. Set aside.

Make the cookie dough

  • Unwrap the 1 stick of vegan butter. Place it in a medium-sized microwave-safe bowl. Microwave it for 30-40 seconds, until melted.
  • In a large bowl, mix the granulated sugar, brown sugar, and melted butter. Whisk together really well. Then, whisk some more!
  • Add the flax egg and vanilla extract. Whisk again until the batter is fully combined.
  • Switch from a whisk to a rubber spatula. Add the flour mixture to the butter mixture. Gently fold the flour mixture into the batter until only a few flour streaks remain.
  • Add in the chocolate chips. Fold them in until the batter is just fully combined. Try not to over-mix.

Assemble + bake

  • Scoop the batter into the parchment-line baking pan.
  • Take your MOST Oreos (or your Oreo of choice) and press 3 rows of 3 Oreos each on top of the bars. So you have 3 rows of 3 Oreos – 9 Oreos total. Sprinkle on some additional chocolate chips. It makes the bars look extra tasty.
  • Place the baking pan in the preheated oven. Set a timer for 25 minutes. After the 25 minutes, check the cookie bars. The edges should be light brown and the middle should be set (not wet-looking).
  • Remove the baking pan from the oven and place them on a cooling rack or a hot pad to cool. Cool the bars completely.

Turn bars into ice cream cake

  • Take your ice cream out of the freezer. You can use 2 pints of the same flavor, or two different flavors. Some of my favorite vegan + gluten-free combinations are Oatly strawberry and So Delicious chocolate cookie 'n' cream. Or Oatly vanilla + Wegmans coffee caramel fudge.
  • Scoop the ice cream onto the cooled cookie bars. If you're using two flavors, scoop on the full pint of the first flavor. Spread it out evenly on top of the bars with a knife or spoon. Then add the second flavor, spreading out evenly.
  • Take 9 more Oreos and place them evenly spaced on top of the ice cream — 3 rows of 3 Oreos in each row. Top with your toppings of choice! I like to use sprinkles.
  • Cover the pan with foil or plastic wrap. Place it in the freezer for at least 2 hours, or overnight.

Slice + serve

  • When you're ready to dig in (after at least two hours), remove the ice cream cake from the freezer. Use the parchment paper to lift the ice cream cake out of the pan and place it on a cutting board. Use a sharp knife to cut the ice cream cake into 9 squares — 3×3 — each with a whole Oreo on top.
  • Drizzle with chocolate sauce (or caramel, peanut butter, etc), if desired.
  • ENJOY!!
  • Store any leftovers in the freezer.

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is also wonderful. Do whatever you are more comfortable with.
Gluten-free option: For gluten-free, I use + recommend using Bob Red Mill’s Gluten-free 1-to-1 baking flour. I buy it from Thrive Market. If you’re new to Thrive, you can sign up with my referral link to take 40% off your order.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Not feeling ice cream? Just make the bars, and dig in when they’re fresh from the oven!

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Recipe: Best Vegan Blueberry Crisp

vegan blueberry crisp recipe

Dare I say it—the weather is getting warmer! Springtime is here and I am thrilled. For sunshine. For pretty walks. For just needing a light jacket. For flowers. And for all the springtime fruits + veggies.

This blueberry crisp is perfect for spring, but also can be made anytime thanks to fresh or frozen blueberries. It comes together in under an hour (maybe even 30 minutes), bakes for 45 minutes, and results in a luscious, juicy, juuust perfectly sweet berry crisp that you, your family, and friends will love.

It’s wonderful served warm or cold. My favorite is warm (either fresh from the oven, or a reheated serving in the microwave), topped with Oat Planet blueberry crumble ice cream or classic Oatly vanilla ice cream.

Eat it as a snack. Enjoy it for dessert. Even savor it for breakfast (it’s blueberries + oats right?!)

Let’s get baking!

Show off your baking! Share it on your favorite social media and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

best vegan blueberry crisp recipe simple gluten-free option

Best Vegan Blueberry Crisp Recipe

Rachel Mastandrea
Blueberry crisp is such a wonderful dessert! Perfect for spring, but you can make & enjoy it anytime thanks to the use of fresh or frozen blueberries. Plus, it's vegan, dairy-free, and can be made gluten-free too. See the steps in action with this one-minute reel.
Prep Time 45 minutes
Cook Time 45 minutes
Course Dessert
Servings 8

Ingredients
  

Topping

  • 1 cup flour (sub gluten-free flour blend for gluten-free) 120 grams
  • 1 cup quick-cooking oats (use gluten-free for gluten-free) 100 grams
  • 1 cup light brown sugar 198 grams
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick vegan butter, melted 4 ounces

Filling

  • 1/4 cup granulated sugar 49 grams
  • 1 whole lemon, zested + juiced
  • 1/4 cup cornstarch or arrowroot flour 40 grams
  • 6 cups blueberries, fresh or frozen 36 ounces

Instructions
 

Prep to bake

  • Preheat the oven to 350 degrees F. Spray an 8×8 or 9×9 inch baking pan with cooking spray. Set it aside.

Make the crisp topping

  • Combine the flour, oats, brown sugar, cinnamon, and salt in a large bowl. Mix together thoroughly with a spatula or whisk.
  • Pour in the melted butter and mix with a spatula until fully combined. Break up any large lumps. Some small lumps are ok – they'll taste delicious when baked. The end result is a crumbly topping.
  • Dump the topping into a smaller bowl (I like to use one that can go in the dishwasher for easy cleanup.) Cover the bowl and place it in the fridge.

Make the filling

  • Use the same large bowl that you mixed the topping in (that is now empty). Add in the sugar and the zest from the 1 lemon. Add in the blueberries and stir until combined.
  • In a small bowl, combine the lemon juice and cornstarch. Use a fork to mix the cornstarch into the lemon juice until it's fully dissolved. This will help prevent any cornstarch clumps. Pour the cornstarch-lemon juice mixture over the blueberry mixture and stir until fully combined.

Assemble + bake

  • Dump the blueberry mixture into the prepared baking pan.
  • Remove the topping from the fridge. Give it another stir to break it up to a crumbly topping again. Sprinkle the topping over the blueberries. Use all of the topping.
  • Bake the crisp in the preheated oven for 45-55 minutes, until the topping is golden brown and the berries are bubbling.
  • Cool the crisp on a hotpad or wire cooling rack for at least 10 minutes. Serve warm. Optional, add your favorite ice cream.
  • Alternatively, if you aren't serving the crisp right away, allow it to cool completely. Then cover it and store it in the fridge until you're ready to serve. To reheat, uncover the crisp and bake in a 350 degree oven for about 15 minutes, or scoop individual servings into bowls and heat for 30 seconds in the microwave.
  • Enjoy!

Notes

I include both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is also wonderful. Do whatever is most convenient for you.
Gluten-free option: For gluten-free, I use + recommend using Bob Red Mill’s Gluten-free 1-to-1 baking flour. I buy it from Thrive Market. If you’re new to Thrive, you can sign up with my referral link to take 40% off your order.
For gluten-free oats, I use + recommend Trader Joe’s brand.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword blueberry, crisp, spring dessert, vegan recipe

Happy spring! I hope you’re able to enjoy some quality time outdoors with delicious crisp a-la-mode.

If you want to see me make this recipe, check out this reel on Instagram.

Did you make this recipe? Share on your favorite social media and tag@FetchingGoodies and hashtag #FetchingGoodies to show it off! I’ll share it in the FG Instagram stories, too.