Whole-Food, Plant-Based Recipes from Forks Over Knives

Fruit & Spice Cookies

My childhood holiday seasons were always filled with Grandma Kenrick’s infamous “Christmas rocks.” These cookies looked a little like rocks, but they…

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Chocolate Pumpkin Loaf

This loaf is dense, chocolaty, and moist, with undertones of pumpkin and autumnal spices laced throughout. I throw in some chocolate chips,…

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No-Bake Cranberry Pear Tart

I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling…

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Mexican Chocolate Brownies

Black beans are a secret weapon of whole-food, plant-based bakers. Blended, they help create a fudgy base for chocolatey treats, such as…

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Whole-Wheat Berry Muffins

These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild…

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Hidden Berry Dessert Squares

This vegan, no-bake variation on lemon bars is made with a fluffy sweet potato filling that sets over a layer of ‘hidden’…

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Snicker Snaps

Forks Over Knives’ crunchier, bite-size interpretation of vegan of snickerdoodles, these cinnamon-dusted cookies are deliciously addictive. The high yield makes this recipe…

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Awesome Sugar-Free Fruit Pops

When the weather gets hot, cool off with a bright assortment of popsicles made with 100 percent fresh fruit. No sweeteners, no…

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Patriotic Fruit Pops

These no-sugar-added vegan ice pops harness the power of fruit for a sweet summer treat that’s truly refreshing. Note that this recipe…

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Jam Dot Holiday Cookies

These walnutty vegan cookies will disappear as fast as you can make them—so you might want to make a double batch of…

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Pumpkin Pie Squares

These pumpkin squares are easier to make than pumpkin pie, and they are firm enough to be eaten as finger food. They…

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Chocolate Mousse Pie

See who at the table can guess the secret ingredient of this heavenly vegan mousse pie: acorn squash. For best results, give…

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