Desserts Archives - Teri-Ann Carty

Cereal Chocolate Date Bark

Teri-Ann Carty — Mon, 11 May 2026 08:00:11 +0000

Home » Desserts

Cereal Chocolate Date Bark

Created by: Teri-Ann Carty

Make this Cereal Chocolate Date Bark and fall in love with its sweet, salty and crunchy bites! This is absolutely a healthy snack you'll want to have stocked in your freezer at all times. Made with soft Medjool dates, creamy tahini, dark chocolate, crispy cereal, hemp seeds, sesame seeds, and flaky sea salt. This healthy date snack is no-bake, gluten free if using gluten-free cereal, easy to prep, and perfect for when you need a little something sweet with real ingredients.

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Salted Cereal Chocolate Date Bark

This recipe was born from one very relatable kitchen question: What the hell am I going to do with this?

I had cereal sitting in my pantry for a little longer than anticipated, and I really didn’t know what to do with it. It was past the point of enjoying with milk, and since I’m a granola addict, cereal is just not something I reach for that often. I’m pretty sure this box was gifted to me, but you know how I feel about wasting food. It is simply not my thing. If you know Andrea Buckett, you know her coined phrase of “what the hell am I going to do with this?” This recipe is giving that vibe. I really hate wasting food, so it got me thinking about how I could turn it into something snacky. Something with crunch. Something chocolatey. Something that could live in my freezer for foreseeable peckish moments.

Enter: chocolate date bark!

This recipe is super trendy at the moment. Everyone is looking for recipes that have that everyone-can-make-it energy because we’ve all become a little lazy. I SAID IT! Myself included. I just love a no bake recipe that hits the spot yet uses simple ingredients and comes together with little to no effort. It’s sweet from the dates, rich from the chocolate and tahini, crunchy from the cereal, and finished with flaky salt because I will never stop reminding you that salt belongs in sweet recipes. Personally, I like to cut my pieces smaller and have 2, feels a little more indulgent that way.

Is this the highest protein snack I’ve ever made? No. But where it doesn’t lead with protein, it absolutely delivers on fibre, healthy fats, and satisfaction. Dates bring natural sweetness, tahini adds richness, hemp seeds add a little extra nourishment, and the cereal gives it that light, crispy bite that makes it hard to stop at one piece.

Nutritional Highlights of Dates

You may be surprised to know that dates are one of those ingredients that kind of do it all. They are naturally sweet, soft, chewy, and full of fibre, making them a beautiful base for any healthy snack recipe. Medjool dates in particular have a caramel-like texture and flavour; this is likely why they are the most popular date forenergy balls, stuffed dates, and this date bark recipe like this one. They bring sweetness without needing refined sugar, and they help create desserts that feel indulgent while still being rooted in real ingredients.

Dates also pair incredibly well with nut butter, tahini, seeds, chocolate, and flaky salt. That combination of sweet, creamy, crunchy, and salty is exactly why so many date recipes have become staples in healthy snacking. They don’t spike blood sugar levels, and people around the world have been breaking fast with dates for centuries. I still am shocked with myself that there was a time when I did not like them; I’m really a changed woman.

Why Use Dates in Recipes

Dates are one of the easiest ways to add natural sweetness to snacks and desserts without having to rely on refined sugar. They’re soft enough to press into bark, sticky enough to help hold ingredients together, and sweet enough to satisfy any sweet tooth. If you are looking for simple recipes using dates, this one is a perfect place to start.

Salted Chocolate Date Bark with Cereal Ingredients

There is just a small handful of ingredients in this recipe, and most of them (aside from the dates) are easy to swap with something else you may have on hand.

Medjool Dates: These soft, sticky, naturally sweet, caramel-like little dried fruits are the base of this recipe. The softer the date, the better, because they press down easily into a flat layer and create the chewy foundation for the chocolate topping. If your dates are dry or firm, soaking them first will make them easier to work with.
Tahini: Adds creaminess, richness, and healthy fats. It blends directly into the melted chocolate and gives the topping a silky texture with a slightly nutty flavour. If you prefer, you can swap it for peanut butter, almond butter, or a homemade nut butter.
Dark Chocolate: Essential for giving the dark its rich, dessert vibes. When combined with the tahini, it coats the cereal, creating a crisp, chocolatey layer once frozen. I prefer dark chocolate here because dates are already sweet, but any chocolate will technically work. Just know that milk or white chocolate will make the bark much sweeter.
Cereal: Any cereal will do here; I just used whatever I had hanging out in my pantry. This is also a great place to get creative with your crunch. Crushing the cereal slightly helps it mix evenly into the chocolate tahini coating while still keeping plenty of texture.
Hemp Seeds: Add a little extra nourishment, texture, healthy fats and protein. They blend easily into the bark and help make each piece a little more satisfying. Any seed would work here; pumpkin or sunflower would be a nice addition or substitute.
Sesame Seeds: Add a delicate crunch and reinforce the flavour of the tahini. They also make the top of the bark look beautiful.
Flaky Sea Salt: Not optional in my world. It balances the sweetness of the dates and chocolate, sharpens every flavour, and gives this healthy date bark recipe that sweet-salty finish that keeps you coming back.

Fresh vs Dry Dates

Fresh, soft Medjool dates are always best for this easy date bark recipe because they press down easily and create that chewy, caramel-like base. If your dates feel dry, firm, or a little tough, do not panic. You can revive them! Here is a quick tip on how to soften dates for baking, because this may not be the first or last time you have to do it.

Sometimes the longer dates sit, the tougher they get, but all you need to do is place the dates in hot water for 10 to 15 minutes. Drain them well before removing the pits and using them. You want the dates soft enough that they flatten without cracking. If they are too dry, they will be harder to press into an even layer, and the bark may not hold together as well.

How To Make This Easy Chocolate Date Bark

All you need is about 10 minutes and a little patience (for the chilling time) to make this delicious snack!

Melt the Chocolate

Start by melting the dark chocolate in 30-second increments, stirring between each round. You are looking for the chocolate to become glossy, smooth, and completely melted. Once it is ready, stir in the tahini until the mixture looks silky and fully combined. You can also double boil if you don’t have a microwave.

Crush & Coat Cereal

Add the cereal to a medium bowl and crush it gently with your hands. You are not looking for perfection here. Some small pieces, some bigger pieces, and plenty of texture are exactly what make this bark so good. Pour the chocolate and tahini mixture over the crushed cereal and stir until every piece is coated. The mixture should look glossy, thick, and crunchy.

Press the Dates

Line a baking sheet with parchment paper. Arrange the pitted Medjool dates in a 3-by-4 rectangle. To make life easier, spray a second piece of parchment with nonstick spray and place it over the dates. Use a flat-bottomed ramekin to press them down into an even layer. Carefully peel back the parchment.

Add the Chocolate Cereal Layer

Spread the cereal mixture over the flattened dates. Use a rubber spatula to press it edge to edge, making sure the topping reaches all the corners. This helps every bite have a little bit of date, chocolate, tahini, and crunch.

Finish with Salt and Seeds

Sprinkle the top with sesame seeds and flaky sea salt. You want the salt to hit the chocolate while it is still soft, so it sticks beautifully.

Freeze and Slice

Place the tray in the freezer until the bark is firm. Once hardened, slice it into pieces. You can make 12 larger pieces or cut them smaller for little snack bites.

Date Bark Storage Tips

Store your chocolate date bark in an airtight container in the fridge or freezer. The fridge will keep the bark slightly softer and easier to bite into, while the freezer gives it a firmer, snappier texture.

I personally love keeping it in the freezer because it slows me down. In all honesty, I could probably eat the whole pan if I weren’t paying attention. Date bark is addictive, and this cereal chocolate version might just up the ante. I would suggest leaving a piece or two out for a few minutes before you dig in. I just find the texture is a little better than straight out of the freezer.

Tips For Making The BEST Date Bark

Use soft dates. This makes all the difference. If your dates are hard, soak them in hot water before pressing them into the pan.
Choose a runny tahini or nut butter. A thick, dry tahini will not blend as smoothly into the chocolate and can make the topping harder to spread.
Do not over-crush the cereal. You want texture, so leave some larger crispy pieces in the mix. If you make the pieces too small, you’ll lose the much desired crunch of the cereal.
Press the date layer firmly. This helps create a sturdy base and keeps the bark from falling apart when sliced.
Do not skip the salt. The flaky sea salt balances the sweetness of the dates and chocolate and makes the whole recipe taste more complete.
Cut the bark into smaller pieces if you want a lighter snack. This recipe is rich, so smaller pieces (in my opinion) are the way to go.

Why You’ll Love This Date Bark Recipe

Let me count the ways! It’s difficult not to fall in love with a snack that is packed with all the goodies like dates, chocolate and salt; even better when it’s no-bake, easy, and made with simple ingredients you probably already have. Naturally sweet from the dates, crunchy from the cereal, rich from the chocolate, and balanced with tahini and flaky salt. Easy to customize based on what you have on hand or what you’re trying to use up (hello old cereal!).

Did You Make This Recipe?

If you made this date bark, I would love to hear what you think. Did you use tahini, peanut butter, or almond butter? Leave a comment and rating below and let me know!

Got Extra Dates? Try These Recipes Next!

I’ve got you! Once you start making snacks with dates, you’ll quickly realize there are endless ways to turn this simple ingredient into something delicious. All of these recipes below use dates in one form or another, so go wild!

Banana Date Bliss Balls

Snickers Date Bark

Pecan Chocolate Stuffed Dates

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Cereal Chocolate Date Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 30

Total Time 45

Servings pieces

Calories 258kcal

Author Teri-Ann Carty

Equipment

freezer, flat bottomed ramekin, rubber spatula

Ingredients

12 medjool dates pit removed*
½ cup runny tahini
1 cup dark chocolate melted*
1½ cup corn flakes cereal I used Nature's Path, but you could use any cereal you'd like!
4 tbsp hemp seeds
1 tbsp sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Melt chocolate in 30 second increments until smooth. Stir in tahini until well combined.
In a medium sized bowl, crush the cereal with your hands. Not looking for perfection here, just smaller pieces of cereal.
Pour chocolate & tahini mixture on top and stir to coat.
Place parchment paper on baking sheet.
Line up your dates 3x4.
To make life easier, spray a second piece of parchment with nonstick cooking spray to prevent sticking. Place on top of dates.
Use a flat bottomed ramekin to press down dates. Carefully remove parchment.
Spread the cereal mixture onto the dates, pressing edge to edge with a rubber spatula.
Sprinkle with sea salt and sesame seeds.
Place in the freezer to harden.
Slice as desired and store in an air-tight container in the fridge or freezer.

Notes

My dates had gotten hard, so I soaked them in hot water for 15 minutes before removing the pit.
I prefer dark chocolate, but any chocolate will do. Just be warned, if you use milk or white, it will be very sweet.

Nutrition

The post Cereal Chocolate Date Bark appeared first on Teri-Ann Carty.

Chocolate Chip Protein Cookies

Teri-Ann Carty — Wed, 29 Apr 2026 08:00:50 +0000

Home » Desserts

Chocolate Chip Protein Cookies

Created by: Teri-Ann Carty

These high-protein cookies are soft, chocolatey, naturally sweetened with banana, and designed to be a small batch recipe that's ideal for when you want something sweet without overdoing it. This healthy protein cookies recipe is gluten free, refined sugar free, and made with simple ingredients like tahini and protein powder.

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Chocolate Chip Protein Cookies (Small Batch & Gluten Free!)

If you thought chocolate chip cookies could only be decadent, indulgent and never healthy, I’m sorry to tell you, but you were wrong! This is the recipe you need when you have a sweet tooth but want to hit your protein goals. I’m so excited for you to try this recipe because who doesn’t love a small batch recipe that’s also gluten free, refined sugar free, high protein but still delicious and crave worthy?!

I’ve been feeling the need to simplify lately.

Life has been challenging in my world, and nothing soothes me like baking. I find the whole thing so meditative, but because menopause is such a jerk, it’s not so delicately pushed me in the direction of baking healthier. Sugar is just not my friend anymore, and to be fair, it probably never was. Whenever I have sugar, I feel it almost immediately. I feel lethargic, bloated and agitated. Not fun. So in order to keep all systems going, I have simplified my baking. Bananas are super sweet, high in fibre and the perfect sugar substitute. These cookies are so delicious, and I pinky promise, you won’t feel like you’re eating protein powder.

Small Batch Chocolate Chip Protein Cookies!

These high protein cookies are soft, rich, and deeply satisfying, yet made with ingredients that support your body instead of working against it. They’re exactly what my body has been asking for, and likely many of yours. What I love the most is that I designed this recipe to be small batch, not because I live alone, and not because I don’t have self control, but because it helps me enjoy fresh cookies whenever the heck I want! Of course, if you are feeding a crowd, you can increase the amounts of this recipe with ease, and everything will be just as delicious, but small batch recipes are really a great way to curb the craving without having to go all the way (also, if you don’t have self control, it’s ideal!!).

Why You Should Make Cookie Dough with Protein Powder

Look, I know that a whole bunch of you are going to come for me because you detest protein powder, but my real question is WHY?! Protein powder is a gift from the gods (or Bontainca!) I’m not kidding, it’s perfect for so many scenarios. Protein powder has come such a long way from what it used to be; for example, Botanica is just not grainy. It’s one of those melt-in-your-mouth types of protein powder.

Also, adding protein powder to cookie dough does more than just boost protein; it changes the entire function of the recipe. It creates structure, adds richness, and often can make a cookie gluten free without any additional effort or mixing of flours. If you’ve ever wondered how to make cookies from protein powder that actually taste good, this recipe is your answer. The key is balance. When paired with ingredients like banana and tahini, the protein powder blends seamlessly into the dough, creating a soft, cohesive texture. I promise you it doesn’t feel or taste like you’re eating protein powder (even though I wouldn’t mind, Botanica is truly delicious). The protein powder that you use really does make a difference. Some of them out there are just plain and simple NOT made for baking.

Small Batch Chocolate Chip Protein Cookies Ingredients

These cookies only take a handful of ingredients to make, selected mindfully for a simple, delicious and easy high protein cookie to bake! Here is what you will need, along with a few substitution options and products that I love.

Banana: Easily one of my favourite ingredients when I want something sweet without any refined sugar. Bananas add moisture, sweetness, and fiber while helping bind all the dry ingredients together.
Tahini: Adds richness and healthy fats while assisting the banana to bind the dough together. A runny tahini works best here; it’s what creates that soft, almost fudgy texture in these small batch chocolate chip cookies. I’ve tried my fair share of tahinis, and this is the tahini that I love the most; it’s so delicious and so runny that it actually pours straight from the bottle.
Vanilla: An essential flavour booster; vanilla adds a sweet flavour while balancing out the taste of all the other ingredients.
Botanica Vanilla Protein Powder: This is the protein backbone of these protein cookies and, quite frankly, the backbone to many of my high protein recipes. Botanica’s blend is smooth, lightly sweet, and made with high-quality ingredients. It integrates beautifully into the dough, making these some of the best protein cookies without any of that chalky texture.
Hemp Seeds: Provide texture, healthy fats, and additional protein, making these protein chocolate chip cookies more nutrient-dense.
Dark Chocolate: Creates pockets of richness throughout the cookies. It melts slightly as the cookies bake, giving you that classic chocolate chip cookie experience.
Smoked Sea Salt: A sprinkle of smoked sea salt enhances the sweetness and adds depth. It’s a small detail that makes a big difference.

What is the Best Protein Powder?

The best protein powder for baking is one that blends smoothly and has a balanced flavour without taking over the whole recipe. For these cookies, I went with Botanica because it’s my go to for baking, always! Being able to use a plant based protein powder as the flour for these cookies is next level, and I wouldn’t trust any other brand. It integrates into the dough without becoming dry or grainy. Want to use a protein powder you already have? Make sure it’s not too sweet, and if flavoured, go with vanilla.

How to Make Gluten Free Chocolate Chip Protein Cookies

These cookies come together quickly and are ready in minutes! Grab your ingredients and let’s get baking.

Preheat & Mash the Banana

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This ensures the cookies don’t stick and bake evenly. In a bowl, mash the banana until smooth. You’re looking for a soft, almost creamy consistency with minimal lumps.

Mix the Wet Ingredients

Add the tahini and stir until fully combined. You’ll notice the mixture becoming thick and glossy. Stir in the vanilla to enhance the flavour.

Add the Dry Ingredients

Mix in the protein powder and hemp seeds. As you stir, the mixture will thicken into a soft dough. This is where the structure of your gluten free cookies begins to form. Add most of the chopped chocolate and gently fold it into the dough. Save a little for topping.

Shape the Cookies

Using an ice cream scoop, portion the dough into five cookies. Use a spatula to gently shape and flatten them slightly since they won’t spread much on their own when baking.

Bake Until Set

Place the cookies in the oven and bake for about 15 minutes. You’ll know they’re ready when the edges look set, and the tops appear slightly firm. Remove from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up while keeping the centers soft.

Pro Tips for Perfect Protein Cookies

For the best texture, always use a ripe banana. It should be soft and fragrant, as this provides the natural sweetness needed for the recipe.
Choose a runny tahini. Thick or stiff tahini can make the dough too dense and affect the final texture.
Do not overbake; these cookies can dry out quickly, so keep an eye on them and remove them as soon as the edges are set.

Chocolate Chip Protein Cookies FAQ

Can I make these cookies dairy-free? Yes, this recipe is already dairy free, so long as you choose dark chocolate without any dairy in it and use a plant based protein powder.

Does it matter what type of chocolate is used? Not at all. You can use chopped chocolate or chips. Semi sweet chocolate works well if you prefer a slightly sweeter cookie.

Did You Make This Recipe?

If you tried these high protein cookies, I would love to hear what you think. Leave a rating and review below!

Other High Protein Snacks to Try Next:

Craving more protein snacks? Try these recipes next:

High Protein Strawberry Cheesecake

High Protein Almond Banana Muffins

High Protein Cookie Dough Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Chip Protein Cookies (Small Batch & Gluten Free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 5

Cook Time 15

Cool Time 5

Total Time 25

Servings cookies

Calories 295kcal

Author Teri-Ann Carty

Equipment

ice cream scoop
spatula
oven

Ingredients

1 ripe banana mashed
½ cup tahini the runnier the better
½ tsp vanilla extract
¼ cup Botanica Vanilla Protein Powder
¼ cup hemp seeds
¼ cup dark chocolate chopped
pinch smoked sea salt

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
Mash banana in a bowl.
Stir in tahini until combined.
Mix in vanilla.
Add protein powder and hemp seeds until fully combined.
Fold in almost all of the chopped chocolate.
Use an ice cream scoop to measure out 5 cookies. Use a silicone spatula to spread and shape the cookies.
Top with remaining chocolate and smoked sea salt.
Bake for 15 minutes.
Let the cookies cool on the baking sheet for 5 minutes. Enjoy!!

Video

Notes

You can use any nut or seed butter you want, but I recommend a runny brand. Stiff nut or seed butters will change the cookie's texture.
You can use chocolate chips if you prefer.
A whey protein would work great too!

Nutrition

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Pecan Chocolate Stuffed Dates

Teri-Ann Carty — Wed, 15 Apr 2026 08:00:23 +0000

Home » Desserts

Pecan Chocolate Stuffed Dates

Created by: Teri-Ann Carty

These Stuffed Dates are soft and caramel-like filled with pecans, coated in rich dark chocolate, then finished with white chocolate, pistachios, and flaky salt. The recipe is easy to follow, easy to customize and extremely easy to enjoy! Serve them as an appetizer, enjoy as a midafternoon snack, or meal prep a bunch and keep them for whenever you need to curb a sugar craving.

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Prepare to Fall in Love With These Pecan Chocolate Stuffed Dates!

It has been a minute since I made a dessert where dates were truly the star, and now that I have, I am completely ruined for anything else.

These dates may have just topped the charts for me, and I think they might for you too! They are so unbelievably easy to make and would make an amazing gift. Honestly, if someone showed up to my house with a box of dates filled with pecans, chocolate and flaky salt, I might just be the happiest person ever. Dates have been having a moment on social media for a while now, and unlike most food trends (remember Dubai Chocolate?!), they’re not going anywhere. Truth be told, I didn’t like dates a long time ago, but the thing is, they’re blood sugar-friendly, and once you realize just how versatile they are, it’s hard not to fall in love with them!

Don’t Skip the Salt!

And if there is one thing I will insist on with this recipe, it is this: do not skip the salt. Salt is what transforms these from sweet to completely addictive. The combination of chocolate and dates with that final sprinkle of flaky salt is pure magic, and I will never stop advocating for salt. Unfortunately, salt has gotten such a bad rep, but it’s essential, and when it comes to cooking and baking, it’s a make or break ingredient, whether you want to admit it or not!

Ingredients For These Pecan Chocolate Stuffed Dates

You only need a handful of ingredients for this recipe, so grab them and let’s get stuffing!

Medjool Dates: The best choice for this stuffed dates recipe. They’re large, soft, and taste like caramel and love. Their texture makes them perfect for stuffing and coating in chocolate. You could use another type of date, but make sure they are on the softer side.
Pecans: Pecans add a buttery crunch and balance the sweetness of the dates. When paired with chocolate, they create that classic flavour combination that makes these dates with nuts inside so satisfying. Use any nut of your preference; cashews or walnuts are also softer and could work well.
Dark Chocolate: Dark chocolate brings richness and depth, balancing the sweetness of the dates. It creates a crisp outer shell that contrasts beautifully with the soft center. This is my favourite dark chocolate to bake with!
White Chocolate: A drizzle of white chocolate adds a touch of sweetness and visual contrast. It also enhances the overall indulgence of these chocolate medjool dates.
Pistachios: Chopped pistachios add texture, colour, and a slightly salty finish that complements the chocolate.
Flaky Sea Salt: Flaky salt is essential as it enhances the natural sweetness of the dates and ties all the flavours together. Using a high-quality salt, like this Canadian Sea Salt, elevates the entire recipe!

The Health Benefits of Dates!

You might be surprised to know that these sweet little gems are more than just delicious; they’re actually nutritious as well! Dates are naturally sweet, making them a great alternative to refined sugar in desserts like these stuffed dates, banana date cake or this snickers date bark! They also contain fibre, clean energy, minerals, and healthy fat. The fact that they taste indulgent makes them even better because they do NOT spike your blood sugar levels. It’s really a win-win situation whenever you enjoy dates.

How To Make Stuffed Dates

This no bake, quick and easy snack recipe is perfect for when you want to make something you can reach for in a rush, or when you’re craving something immediately but don’t want to spend time in the kitchen!

Prepare the Dates

Using a small knife, gently slice each date down the center just enough to remove the pit. If your dates feel slightly firm, soak them in hot water for about 10 minutes. You will notice them soften and become more pliable.

Fill with Pecans

Insert two pecans into each date and gently press it closed. The date should naturally wrap around the nuts, creating that perfect stuffed dates with nuts situation we are aiming for!

Melt the Chocolate

Place the dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring in between. You can also use the double boil method if you don’t have a microwave. The idea is to get the chocolate silky enough for dipping.

Coat the Dates

Drop each date into the melted chocolate, turning it to coat completely. Lift it out with a fork and gently tap off any excess chocolate before placing it onto a parchment-lined baking sheet. Place the tray in the freezer for about 15 minutes, until the chocolate shell hardens.

Decorate and Finish

Last but not least, decorate your chocolate covered dates however you’d like! I melted white chocolate and drizzled it over the hardened dates. Before the drizzle hardens, sprinkle with chopped pistachios and flaky salt. Return the tray to the freezer for another 30 minutes, allowing everything to fully set. If you can wait 30 minutes for them to totally solidify, your treat will be well worth the wait!

Tips For Making the Perfectly Stuffed Dates

For the best results, always use soft, fresh medjool dates. If they feel firm, soaking them briefly will make them easier to work with and improve the final texture.
When melting chocolate, go slowly. Overheating can cause it to seize, so short intervals and gentle stirring are key.
Make sure to tap off excess chocolate when coating the dates. This helps create a clean, even shell instead of a thick, uneven coating.
Do not skip the flaky salt!! It balances the sweetness and enhances every flavour.

How to Store these Pecan Chocolate Stuffed Dates

Store them in the fridge, and they will be ready whenever you need a quick snack or decadent (but secretly healthy) dessert! You could also put them in the freezer for longer storage. When ready to enjoy, let them sit at room temperature until they’ve thawed out for the best texture.

Stuffed Dates FAQ

Can I use dried dates for this recipe? It is best to use soft medjool dates. Drier dates can be used if soaked first, but they may not have the same texture.

What is the best type of date to use? Medjool dates are ideal because they are large, soft, and naturally sweet.

Are these gluten free? Yes, these stuffed dates are naturally gluten free, oil free, refined sugar free and could easily be made dairy free based on the chocolate you choose.

Did You Try This Recipe?

Let me know in the comments!! I would love to know how you liked these and if you’re as hooked as I am. Try these other healthy snack recipes next:

Snickers Date Bark

Super Seed Cookies

Sunbutter Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Chocolate Stuffed Dates

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 30

Total Time 40

Servings dates

Calories 195kcal

Author Teri-Ann Carty

Equipment

cookie sheet
microwave (or double boiler), rubber spatula, freezer

Ingredients

12 medjool dates pit removed
24 pecans
1 cup dark chocolate melted
¼ cup white chocolate melted
2 tbsp pistachios roughly chopped
flaky sea salt

US Customary - Metric

Instructions

Use a sharp paring knife to slice the date in the middle just enough to pull out the seed.
Insert 2 pecans into the date and squeeze it closed.
Melt dark chocolate in the microwave in 30 second increments until melted (about 90 seconds).
Drop 1 date at a time into melted dark chocolate, tossing to coat. Tap any access chocolate off the date and place on a parchment lined baking sheet. Place in the freezer for 15 minutes to harden.
Melt white chocolate until smooth.
Use a spoon to drizzle white chocolate on top of hardened dark chocolate and sprinkle with chopped pistachios and flaky sea salt.
Place back in the freezer to harden for about 30 minutes.
Store dates in an airtight container in the fridge.

Notes

Any nuts will work! Choose your favourite.

Don't skip the flaky salt, it balances the sweetness!

Nutrition

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Crispy Grain Free Granola Cookies

Teri-Ann Carty — Wed, 08 Apr 2026 08:00:26 +0000

Home » Desserts

Crispy Grain Free Granola Cookies

Created by: Teri-Ann Carty

These Granola Cookies are light, crispy, irresistibly crunchy and made with a nourishing blend of nuts, seeds, and coconut. Naturally sweetened and completely grain free, this healthy granola cookies recipe delivers the perfect balance of texture and flavour in an easy, flourless cookie you’ll want to make on repeat. Don't blame me if you can't stop snacking on them!!

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The Best Grain Free Granola Cookies!

Many of you already know my miso maple grain free granola recipe, and if you don’t, this is your sign to make a batch! To say I’m obsessed with the granola is an understatement. I wanted to make a handheld on the go, granola cookie that’s light and crispy… I didn’t know I would become equally obsessed with the cookie version as I am with the original granola recipe. Safe to say, I think I nailed it.

These cookies are everything I hoped for and more. They are thin, golden, and perfectly crunchy with just the right amount of sweetness. It’s hard to believe this recipe only has 1 tbsp of oil and 1/4 of maple syrup! The umami from the miso sends these into a whole other realm. Is the miso mandatory? You know what I always say, make the recipe YOURS, but I beg of you to try it with the miso. I put miso in so many desserts, and it never lets me down. Miso is just so much more versatile than you’d imagine, trust me when I tell you – these cookies are incredible as written.

One word of warning: these are addictive. I cannot stop at 1. I dare you to try!

What Is A Granola Cookie?

A granola cookie is exactly what it sounds like, a cross between homemade granola and a cookie, aka my favourite baking recipe ever! Instead of traditional flour-based dough, these cookies rely on a mixture of nuts, seeds, and coconut to create structure and texture. The result is a cookie that is naturally grain free, often gluten free, and packed with nourishing ingredients. Even though these cookies are not soft and chewy, they totally deserve to be in the category because they really are a cookie. Think, thin, crunchy, and deeply satisfying.

Crispy Grain Free Cookie Ingredients

The ingredients for these granola cookies are pantry staples, but above all, they are easy to substitute! Make these cookies all your own with a few simple swaps.

Flaked Coconut: Forms the base of these cookies, adding lightness and structure. As it bakes, you’ll notice it turning golden and crisp, giving these cookies their signature texture.
Pistachios & Pecans: Bringing the richness, crunch, healthy fats, and a touch of natural sweetness. Pecans and pistachios are easily my favourites, but use whatever you have on hand.
Pumpkin Seeds, Sunflower Seeds & Sesame Seeds: This blend of seeds creates layers of texture while adding nutrients and subtle flavour. Together, they form the backbone of this nut and seed granola cookie recipe.
Hemp Seeds & Flax: These small but powerful ingredients add fibre, plant protein and help bind the mixture together.
Cinnamon & Salt: Adds warmth, while salt enhances all the flavours and balances the sweetness.
Maple Syrup: No cookie is complete without a little sweetness. Maple is the perfect option (honey or agave will also work) to provide just enough sweetness while helping the ingredients stick together. It contributes to the caramelized edges that make these crunchy cookies so irresistible.
Miso: An essential, in my opinion. Miso adds a subtle depth of flavour that elevates these cookies beyond the typical. It enhances the sweetness and creates a more complex, balanced bite.
Olive Oil: A small amount of olive oil helps the cookies crisp up beautifully while adding richness.
Vanilla: Rounds out the flavours and brings a gentle sweetness to the overall profile.

How to Make These Healthy Granola Cookies

Prepare Your Baking Sheets

Preheat your oven to 350°F and line two baking sheets with parchment paper. Having everything ready will make shaping the cookies much easier.

Mix the Dry Ingredients

In a large bowl, combine the coconut, chopped nuts, seeds, flax, cinnamon, and salt. Stir until everything is evenly distributed. You should see a beautiful mix of textures and colours.

Combine the Wet Ingredients

In a separate bowl, whisk together the maple syrup, miso, olive oil, and vanilla. Take a moment here to ensure the miso is fully incorporated.

Bring Everything Together

Pour the wet mixture over the dry ingredients and stir thoroughly. Keep mixing until there are no dry pockets left, and everything is evenly coated.

Shape the Cookies

Place a 3-inch ring mould onto your prepared baking sheet. Using an ice cream scoop, portion the mixture into the mould. Press it down firmly with a mini spatula. Pro tip: You want the cookies compact so they hold together when baking. Gently lift the ring and repeat with the remaining mixture.

Bake Until Golden and Crisp

Place the cookies in the oven and bake for 15–17 minutes. Watch closely, you’re looking for the edges to turn golden and the surface to feel dry to the touch. You’ll start to smell the coconut toasting as they finish baking. Let the cookies rest on the baking sheet for 5–10 minutes. You’ll want to dig in immediately, but this step helps ensure the cookies don’t crumble. Patience is key here! Once cooked, transfer them carefully to a wire rack to cool completely.

How to Customize Your Grain Free Granola Cookies

One of the best things about this granola cookie recipe is how adaptable it is. You can swap the pistachios and pecans for almonds, walnuts, or cashews, depending on what you have on hand. Seeds can be adjusted as well, the amounts or the type. If you want a slightly sweeter cookie, you can add a handful of chocolate chips or dried fruit. This turns them into a more dessert-like cookie. And if miso isn’t your thing, you can leave it out, even though I highly recommend trying it at least once!

Why You’ll Love These Easy Flourless Granola Cookies

These cookies are everything you want in a snack. They are naturally grain free, gluten free, and dairy free, making them suitable for many different dietary preferences. They’re made with whole ingredients, packed with healthy fats, and have a texture that is light yet incredibly satisfying. The recipe is also really easy to follow, making the cookies simple to make yet delicious to enjoy! These cookies also keep well in dry storage, making them perfect for meal prep or keeping on hand for busy days.

Healthy Granola Cookies FAQ

Can I make these cookies dairy-free? Yes, these cookies are naturally dairy free, making them a great option for those avoiding dairy.

What type of flour should I use for crispy cookies? This recipe is completely flourless, which is what gives it its light, crispy texture. Traditional flour is not needed for these gluten free cookies recipes.

Are these cookies gluten free? Yes, they are naturally gluten free as well as grain free.

Can I make these ahead of time? Absolutely. These cookies store well and maintain their crisp texture, making them perfect for preparing in advance.

Did You Make These Cookies?

If you try these granola cookies, I would love to hear what you think. Leave a comment and rating below!

Make these recipes next:

Oatmeal Chocolate Chip Cookies

Super Seed Cookies

Carrot Date Breakfast Cookies

Peanut Butter Miso Cookies

Banana Date Breakfast Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Crispy Grain Free Granola Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Rest Time 30

Total Time 50

Servings cookies

Calories 189kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
3"cookie mould
chefs knife, large bowl, oven, measuring cups and spoons, mini spatula

Ingredients

1½ cup flaked coconut
½ cup pistachios roughly chopped
½ cup pecans roughly chopped
½ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup white sesame seeds
¼ cup hemp seeds
1 tbsp ground flax
1 tsp cinnamon
½ tsp salt
¼ cup maple syrup
1 tbsp miso
1 tbsp olive oil
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 350. Line 2 baking sheets with parchment paper.
Add dry ingredients to a bowl and mix to combine.
To a small bowl, combine wet ingredients until the miso has been fully incorporated.
Pour wet over dry and mix until combined, and no dry ingredients remain.
Place a 3" ring on prepared cookie sheet. Use an ice cream scoop to measure and drop dough into the mould.
Use a mini spatula to press down dough firmly. Gently pull up on the ring. Complete with remaining ingredients.
Bake for 15-17 minutes or until cookies are golden brown and dry to the touch.
Let the cookies rest on the cookie sheets for 5-10 minutes before gently transferring to a wire rack to cool.
Store in an airtight container and keep in the pantry.

Notes

*If you don't have a ring mould or an ice cream scoop, don't worry! Use a spoon to measure out a mound of "dough". Dampen your hand to press it down.

Nutrition

The post Crispy Grain Free Granola Cookies appeared first on Teri-Ann Carty.

Peanut Butter & Jelly Yogurt Bites

Teri-Ann Carty — Wed, 25 Mar 2026 08:00:32 +0000

Home » Desserts

Peanut Butter & Jelly Yogurt Bites

Created by: Teri-Ann Carty

If you're looking for a no bake snack thats high protein, nostalgic and easy to make, these Peanut Butter & Jelly Yogurt Bites are about to become your new obsession. Made with creamy Greek yogurt, juicy raspberries, peanut butter, and Botanica protein powder, these frozen yogurt bites will remind you of your childhood all while satisfying that sweet tooth and giving you a little dose of protein magic!

This post may contain affiliate links

The Best Peanut Butter & Jelly Snack!

If you are looking for a quick, easy, and snack, these healthy peanut butter and jelly yogurt bites are exactly what you need. They combine everything we all love about the nostalgic combo of PB&J but add an extra layer of goodness when combined with creamy Greek yogurt! And look, I KNOW we’re still exceptionally far from summer, but in my opinion, no bake snacks are always in season and having a freezer stocked with delicious, healthy goodies is never a bad thing!

I love a baked treat more than the average bear, but nothing says convenience like reaching into the freezer for a healthy bite. To bump up the protein, I used my favorite protein powder from Botanica Health, because I’m obsessed with how easily it incorporates into the yogurt without a grainy texture. This proudly Canadian brand uses only organic ingredients, is easy to find locally and the subtle vanilla flavor works perfectly in any recipe its added to!

These frozen Greek yogurt bites are high in protein, naturally sweetened, and coated in rich dark chocolate for the perfect finishing touch. The raspberries add natural sweetness and fibre, while the peanut butter brings that creamy, nutty richness that makes these bites taste indulgent without being heavy. They’ll satisfy your cravings on every level with minimal effort, my favourite kind of treat!

What Are Yogurt Bites?

Yogurt bites are small portions of yogurt that are frozen into snack-sized pieces. Once frozen, they become creamy, slightly chewy treats that are refreshing and satisfying. They have become a popular snack recipe because they combine ingredients you already love into something bite sized and easy to grab and go. Making yogurt bites with wholesome, healthy ingredients is what makes this recipe stand apart from something you’d find in the grocery store. I love using an unsweetened greek yogurt because then I can control the sweetness of the snack.

Ingredients Needed to Make These PB & J Yogurt Bites

Let’s get into the ingredients for these homemade yogurt bites! Here is what you’ll need, along with a few suggested substitutions.

Greek Yogurt: The essential creamy and high protein base for these bites. Greek yogurt provides a thick texture that freezes beautifully. Using unsweetened yogurt helps minimize the unnecessary sugar in this recipe. You can also use dairy free yogurt if you’d prefer.
Raspberries: Bring the classic peanut butter jelly flavor to life. When mashed into the yogurt, they release their juices and create natural sweetness while adding fibre and vibrant color. You will notice the mixture turning slightly pink as the berries break down.
Peanut Butter: Adds richness, healthy fats, and that nostalgic flavor that makes this snack familiar and comforting. It also helps create a smooth texture and balances the tanginess of the yogurt.
Botanica Vanilla Protein Powder: The protein powder blends smoothly into the yogurt mixture and increases the overall protein content of these frozen yogurt fruit bites, helping make them more filling and satisfying. You can omit the protein powder if you’d like, but why?!
Maple Syrup: Adds gentle sweetness and warmth without overpowering the fruit flavors. It also keeps the yogurt mixture from tasting overly tart once frozen.
Vanilla: A splash of vanilla enhances all the other ingredients and rounds out the flavour.
Dark Chocolate: Coating the bites adds a crisp outer shell that contrasts beautifully with the creamy frozen center. I love that the chocolate adds a layer of indulgence as well, white chocolate would also be a fun option.
Olive Oil: A small amount of olive oil to the melted chocolate helps create a smoother coating that spreads easily over the frozen bites.
Flaky Salt: A final sprinkle of flaky salt balances the sweetness and highlights the peanut butter and chocolate flavors.

Why Use Greek Yogurt in Frozen Treats?

There are a lot of yogurts on the market and in my opinion, greek yogurt is my favourite for so many reasons. Unlike regular yogurt, greek yogurt has a thicker consistency because much of the whey has been strained out. This thicker texture allows the yogurt mixture to freeze into structured bites instead of becoming icy or crumbly. When paired with fruit and nut butter, greek yogurt bites become a balanced snack with protein, fibre, and healthy fats. That combination makes these yogurt bites snacks ideal for afternoon cravings, post-workout treats, or quick desserts.

How to Make Peanut Butter & Jelly Greek Yogurt Bites

Prepare Your Freezing Tray

Line a cookie sheet with parchment paper and make sure there is enough space in your freezer for it to sit flat. Having the tray ready before mixing the ingredients makes the process much smoother.

Mash the Berries into the Yogurt

In a large bowl, combine the greek yogurt and raspberries. Use a fork to gently mash the berries into the yogurt. As you mix, you will see the raspberries break down and streak the yogurt with vibrant pink ribbons.

Stir in the Flavor and Protein

Add the peanut butter, Botanica vanilla protein powder, vanilla, and maple syrup. Stir slowly until the mixture is smooth and fully combined. The texture should look creamy and slightly thick, with small raspberry pieces throughout.

Scoop and Freeze

Using an ice cream scoop, portion the mixture onto the prepared parchment-lined tray. Each scoop will become one of your frozen yogurt bites. Place the tray in the freezer and allow the bites to freeze completely, about two hours. The recipe makes about 12 pieces depending on the size you make, you could make them as large or as small as you’d like.

Prepare the Chocolate Coating

Place the dark chocolate in a microwave-safe bowl and heat in 30-second intervals until fully melted. Stir between each round so the chocolate melts evenly. Once smooth, stir in the olive oil. If you don’t have a microwave, you can use the double boil method to melt your dark chocolate.

Coat the Frozen Yogurt Bites

Remove the frozen bites from the freezer. Using a fork, dip each bite into the melted chocolate until fully coated. Lift the fork and gently tap it against the bowl to remove excess chocolate before placing the bite back on the tray.

Finish with Flaky Salt

Sprinkle each bite with flaky salt while the chocolate is still soft. Return the tray to the freezer until the chocolate shell is completely firm. Allow the bites to sit at room temperature for a few minutes before eating so the centers become perfectly creamy.

How to Customize Yogurt Bites

You can add so many different ingredients into the mix (ahem, granola!!!), but I kept it simple and nutritious for these. Fibrous raspberries, high protein Greek yogurt and peanut butter keep these snacks packed with all the good stuff. Experiment with different nut butters as well, I have a few you could choose from if you’re into making homemade nut butter.

How to Store Frozen Yogurt Bites

Once the bites have fully hardened, transfer them to an airtight container or freezer-safe bag and store them in the freezer. These frozen greek yogurt bites keep well for up to two weeks when sealed properly, which helps prevent ice crystals and keeps the texture creamy. When you’re ready to enjoy them, simply let the bites sit at room temperature for a few minutes so the centers soften slightly and become perfectly smooth and creamy.

Why You’ll Love These Frozen Yogurt Bites

There are so many reasons to love these homemade yogurt bites! The nostalgia, the protein, the fiber and the natural sweetness are just a few of them. They’ve been a staple in my freezer for so many years because they are just so easy to make and ALWAYS satisfying. If you are craving a quick, snack or want something that curbs your hunger between meals or post workout, this is the snack for you. Oh and, theres no baking involved, who doesn’t love that?

Tips for Making Frozen Yogurt Bites

Use thick Greek yogurt for the creamiest texture: Greek yogurt works best for this frozen yogurt bites recipe because it’s thicker and higher in protein.
Warm the peanut butter if it’s very thick: If your peanut butter is stiff straight from the jar, warming it for a few seconds helps it blend smoothly into the yogurt mixture. This ensures the peanut butter is distributed evenly throughout the yogurt bites. Don’t use it hot, just a little bit warm!
Use an ice cream scoop for even portions: A cookie scoop or ice cream scoop makes portioning quick and consistent. Even-sized scoops help the frozen yogurt bites freeze evenly and make the final yogurt snack look neat and uniform.

Frozen Yogurt Bites FAQ

Can I use a different nut butter? Yes. Almond butter, cashew butter, or sunflower seed butter all work well and still pair beautifully with the fruit.

Can I use frozen fruit instead of fresh? Yes, but allow the fruit to thaw slightly before mixing so it blends smoothly into the yogurt.

How long do yogurt bites last in the freezer? These little bites sized snacks stay fresh in the freezer for about two weeks when stored in an airtight container.

Do I need protein powder? The protein powder helps increase the protein content and gives the bites extra structure, but you can omit it if needed.

Can kids eat frozen yogurt bites? Absolutely. These Greek yogurt snacks are a great alternative to processed desserts and make a fun, nourishing treat for the whole family.

Did you make this recipe?

Don’t forget to leave a rating and review below! Try these recipes next:

https://terianncarty.com/peanut-butter-jelly-ice-cream-bar/

High Protein Vegan Strawberry Ice Cream Bars

Granola Cottage Cheese Ice Cream

Vegan Cookies and Cream Magnums

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Peanut Butter & Jelly Yogurt Bites

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings bites

Calories 185kcal

Author Teri-Ann Carty

Equipment

ice cream scoop
freezer, cookie sheet, parchment paper

Ingredients

1½ cups Greek yogurt
1½ cup fresh raspberries*
¼ cup peanut butter*
¼ cup Botanica health protein powder
½ tsp vanilla
2 tbsp maple syrup
1¼ cup dark chocolate*
1 tsp olive oil*
flaky salt

US Customary - Metric

Instructions

Place parchment paper onto a cookie sheet. Make sure there’s enough space in your freezer for the cookie sheet to lie flat.
To a large bowl, add raspberries and yogurt. Use a fork to mash raspberries into yogurt.
Add peanut butter, protein powder, vanilla and maple syrup. Stir until well combined.
Use an ice cream scoop to measure out bites. Place in the freezer until hard. Approximately 2 hours.
Melt chocolate in the microwave in 30 second increments until fully melted.
Stir in olive oil.
Coat yogurt bites on all sides. Use a fork to retrieve from the chocolate. Tapping to remove any excess chocolate.
Sprinkle with flaky salt.
Place back into the freezer to harden.
Allow them to thaw for a few minutes before eating.

Notes

Blueberries and strawberries would also be a great option.
Any nut or seed butter will work!
Use milk or white chocolate if you prefer.
Coconut oil also works works very well.

Nutrition

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Banana Date Bliss Balls

Teri-Ann Carty — Wed, 04 Mar 2026 09:00:46 +0000

Home » Desserts

Banana Date Bliss Balls

Created by: Teri-Ann Carty

Stop staring at those ripe bananas and make these Banana Date Bliss Balls instead! They are the ultimate refined sugar free and plant protein fuel, packed with Medjool dates, pecans, and tahini. Whether you need a post-meal pick-me-up, a healthy lunchbox addition, or an energizing snack post workout, these raw energy balls are rich in fiber, and ready in under 30 minutes.

This post may contain affiliate links

Banana Date Bliss Balls (Refined Sugar Free & Rich in Fiber)

There are recipes that are planned… and then there are recipes that just happen.

I had just gotten home from brunch on a Sunday afternoon and was staring at two very ripe bananas sitting on my counter. I had three options running through my mind. Banana bread to soothe myself after the gold medal men’s hockey match. Muffins instead of bread. Or… something else entirely… soon as option three came to me, the first two ideas were out the window. I peeled myself off the couch, walked into the kitchen, and let my brain take the wheel. I can’t quite describe the magic that happened next, but in under 30 minutes, I had created quite possibly the easiest, tastiest, refined sugar free treat I’ve ever made!

I was sad about the game, but I absolutely won with these bliss balls. I was literally eating the dough straight from the food processor before rolling it… It’s that good. At first bite, you’d have no idea how good for you these little balls actually are. And for those protein powder haters, it’s your lucky recipe because there is no protein powder in these energy balls. Sooooo many of you ask for alternatives to protein powder because of that weird aftertaste some brands have, and today, I am delivering. These are pure, whole-food fuel in all their glory. You’re welcome!

What are Bliss Balls?

Think of bliss balls as exactly as they sound, a little ball of bliss! They’re basically a bite-sized, “no-bake” snack designed to give you a quick hit of energy without the dreaded blood sugar crash. Often called energy balls or power balls, these little gems are essentially a bunch of raw ingredients processed together into a little energy ball that relies on the natural stickiness of fruit and the healthy fats of seeds or nuts to create a truffle-like texture.

Unlike many packaged snacks, homemade bliss balls are free from refined sugar and unnecessary fillers. They rely on ingredients like medjool dates, nuts, seeds, and nut butters to create natural sweetness, structure, and staying power. They’re simple. They’re portable. They’re endlessly adaptable… and when done well? They truly taste like bliss!

What You’ll Need to Make These Easy Banana Date Bliss Balls

In this date bliss balls recipe, every item is there to provide either structure, flavour, or a massive nutritional hit. I’ve included a few substitions incase you’re missing an ingredient or two.

Raw Pecans: Pecans create the base texture. When processed, they become slightly buttery and help the mixture bind together naturally. Use any nut you’d like, almonds, cashews, and walnuts all work perfectly here.
Unsweetened Coconut: Adds structure and subtle sweetness while increasing fiber content. It also prevents the balls from becoming overly dense.
Ripe Banana: Our secret weapon for moisture. They make the balls naturally sweetened, and also, it’s just the perfect flavour combo when paired with the dates.
Medjool Dates: These are the “glue” of the recipe. They are nature’s candy and provide chewiness, sweetness, and help everything stick together.
Hemp Seeds: I’m obsessed with adding these for a plant-based protein boost and Omega-3s. You could also use chia seeds instead, but you may want to adjust the amount.
Cacao Nibs: For that crunch! It gives you the chocolate vibe without the added sugar.
Tahini: Acts as a binder while adding richness. It gives these date bliss balls their creamy backbone.
Cinnamon, Salt & Vanilla: These bring the warmth and make these bliss balls taste sweeter without any need for sugar. Don’t skip the salt!! It really enhances the flavours of all the ingredients.

How To Make Banana Date Bliss Balls

These balls are so easy to make! The hardest part will be not eating all the dough before you roll!!

Add everything to the food processor

Throw in everything. Yes, everything, into your food processor and pulse. Once you’ve broken everything up, start to process. You’re looking for the mixture to transform from individual bits into a cohesive dough. Look for the dough to start pulling away from the sides and forming a ball around the blade. That’s when you know the oils from the nuts and the moisture from the dates have fully bonded. Don’t forget to scrape down the sides of your processors to ensure everything is blended together.

Shape the bliss balls

Use a cookie scoop or spoon to measure them out. This keeps them uniform and makes the process way less messy. Roll the dough between your palms. It should feel slightly tacky but shouldn’t stick to your hands like glue. If it’s too wet, add a tablespoon more of coconut.

The hard part… Let them chill!

Now, I know this part isn’t easy (hello, I ate nearly a quarter of the dough before they ever became balls!) Place them on a parchment-lined sheet and put them in the freezer. This is the “set” phase. It prevents them from sticking together once you move them to a container. Once you’ve given them some time to harden, you can transfer them to an airtight container and continue to store them in the freezer or fridge.

Bliss Balls Variations

I love an easy bliss balls recipe that you can tweak based on what’s in your pantry. Here are a few ways to switch up the ingredients without losing their integrity!

The Nut Swap: If pecans aren’t your thing, walnuts or almonds work beautifully here.
Nut Butter: If you aren’t a fan of tahini (though I highly recommend giving it a chance!), feel free to swap it for any nut butter. Here are a few recipes to check out.
Superseed Style: Want more crunch? Roll the finished balls in extra hemp seeds or chia seeds for a “jewelled” look.
The Chocolate Version: If you’re feeling extra decadent, dip half the ball in melted dark chocolate.

How to Store Bliss Balls

Storing them in the freezer means they are a little “less” accessible, and you will MAYBE not devour them asap. I’m not sure what it is. I have a little more willpower when something is in the freezer, but I want to enjoy it at room temperature! It’s one of those little tricks to keep your self control. Also, I’m only one person in my household, which means that they will keep much better if I keep them in the freezer. You can store them for up to three months. When the craving hits, just pull one out and give it about 5 minutes to de-thaw. If you have a house full of people, you can keep them in a container in the fridge. They are perfectly safe and delicious at room temperature, too, making them a great, easy date bliss balls option for road trips or office snacks.

Why You’ll Fall in Love With These Bliss Balls!

Let me put this simply: if you like snacks that are tasty, you’re going to love these! There is nothing better (in my opinion) than a snack that is good for you, easy to make and tastes incredible. These bliss balls are not only gluten free, dairy free, plant based and high in fiber – they are also refined sugar free, high in protein and packed with nutritional value.

Bliss Ball FAQs

What if my mixture is too dry? This usually means your dates are dry. Add a teaspoon of warm water or process longer. The friction helps soften everything.

What if my dates are dry and hard? Soak them in warm water for 10 minutes before blending. Drain thoroughly before adding to the processor.

Can I use a blender instead? A high-powered blender can work, but you’ll need to scrape down the sides more frequently. A food processor is best if you have one.

Why aren’t my balls holding together? Keep processing. It takes time for the oils in the nuts and tahini to release.

Are energy balls healthy? Yes, when made with whole-food ingredients like dates, nuts, and seeds. They’re rich in fiber and help stabilize blood sugar.

Can you freeze date balls? Yes! In fact, I prefer them from the freezer. It gives them a slightly chewier, fudge-like consistency that is just *chefs kiss* perfection!

What type of dates work best? Medjool dates are ideal because they’re soft and naturally sweet.

Did you make this recipe?

I would love to know how yours turned out and how long they lasted before getting eaten up! Leave a comment and review below. Try these other delicious energy ball recipes next:

Peanut Butter Balls

Gingerbread Cookie Balls

Cacao Energy Balls

Superfood Energy Balls

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Banana Date Bliss Balls

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Total Time 15

Servings balls

Calories 181kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup raw pecans
½ cup unsweetened coconut
1 ripe banana
5 dates pit removed
¼ cup hemp seeds
¼ cup cacao nibs
1 tsp cinnamon
½ tsp salt
½ cup tahini*
1 tsp vanilla

US Customary - Metric

Instructions

Add everything to a food processor and process until everything is well combined and the dough sticks together.
Use a cookie scoop to measure out balls.
Roll the dough in your hands to form a ball.
Place on a parchment lined cookie sheet.
Place them in the freezer to harden before transferring them to a container with a lid. This will prevent them from sticking to one another.*
You can store them in the freezer. Allow 5 minutes to de-thaw before enjoying.

Notes

You can swap the tahini for your favourite nut butter.
Store at room temperature if going to eat quickly, otherwise in the fridge or freezer for longer keep time.

Nutrition

The post Banana Date Bliss Balls appeared first on Teri-Ann Carty.

High Protein Strawberry Cheesecake

Teri-Ann Carty — Wed, 25 Feb 2026 09:00:41 +0000

Home » Desserts

High Protein Strawberry Cheesecake

Created by: Teri-Ann Carty

This Creamy High Protein Strawberry Cheesecake uses a Greek yogurt and cottage cheese base for a silky, baked finish that will have your mouth watering with every bite. The strawberry chia swirl adds that classic cheesecake touch for a recipe you will not be able to get enough of! A healthier twist on a classic dessert.

This post may contain affiliate links

High Protein Strawberry Cheesecake (The One That Actually Tastes Like Dessert)

I’ve spent years in the kitchen perfecting the art of the cheesecake. Back in my vegan days, I was the queen of the soaked-cashew-and-coconut-cream base (and if that’s your vibe, I have so many of those on the blog; click here to check them out!). But as my journey has shifted toward “eating all the things,” my focus has moved to something new: protein, fiber and sweet treats that don’t send the blood sugar spiking! This high protein cheesecake checks all those boxes, AND it’s really delicious on top of it all!

I’ll be honest with you, it took a few tries to get this cake right. I’ve tried those viral “high protein” recipes online and, frankly? They tasted awful. Most of them are crustless, which is fine (if you don’t actually want to enjoy the cake), BUT if you want to eat cottage cheese and yogurt blended together with maple syrup and eggs, go for it. I call that breakfast, and what I am trying to enjoy here is dessert!

I wanted a real, baked, indulgent cheesecake that just happens to be smarter. I think I cracked the code.

The Secret is in the Crust (and the protein powder)

I love cheesecake with a cookie crust, and what makes that perfect is that you don’t need to add any additional sugar to the crust because it’s already in the cookies. Most people put their protein powder in the batter, but I put it in the crust. Stick with me, because this makes a lot more sense. Many of you seem to hate protein powder, and I fear it’s because you are not using the right one.

A GOOD protein powder doesn’t interfere with the recipe; it enhances it. Botanica is that for me, I’ve been baking with it for years, and there’s a reason for that – it works, and it tastes damn good. Adding the protein to the crust won’t compromise any of that silky texture of the filling. By mixing Botanica Vanilla Protein into the oat cookie crumbs, you get a boost of protein and a hit of vanilla flavour right in the base. I want to encourage you to try using your protein powders differently. Putting the protein in the crust just hits different.

Keeping Sugar to a Minimum

Sugar is sugar is sugar, no matter what form you eat it in. I use maple syrup for tons of recipes, but it doesn’t always serve a benefit to the final result or texture of something. For this recipe, I went really low on granulated sugar with only 1/4 cup in the filling. Once you try this, you will realize you don’t need to add that much sugar to your sweets. Just enough, and your body will thank you. Over time, your taste buds will change, and you can sing my praises in the comments. HAHA.

Ingredients for the Perfect Protein Cheesecake

The ingredients for this protein cheesecake are straight forward and easy to find. You likely already have most of them! Here is what you’ll need to make a cheesecake that’s secretly healthy and obviously delicious.

Why This Healthy Cheesecake Actually Works

When people ask, is cheesecake healthy?, they’re usually thinking of the heavy, sugar-laden slices that leave you feeling sluggish. This version isn’t like that!

Greek Yogurt and Cottage Cheese: The dynamic duo that makes this cheesecake filling high protein. Once blended, the cottage cheese loses its texture completely, leaving you with a light, silky and creamy protein forward base.
Lower Sugar, Higher Flavor: I only use 1/4 cup of granulated sugar. I’m a firm believer that once you stop over-sweetening everything, your tastebuds change. You’ll actually taste the tang of the yogurt and the brightness of the strawberries.
Eggs: The eggs provide that classic jiggly structure and stability to the filling.
Strawberry Chia Jam: For those beautiful, bright swirls. You can check out my recipe for chia jam here; it’s easy to follow! Alternatively, you can use whatever strawberry jam you’d like.

The Cookie Crust

Oat Cookie Crumbs: Use your favourite brand (or gluten-free if needed).
Botanica Vanilla Protein Powder: Adds flavour and protein without the grit. My favourite protein in the world! Grab yours here.
Melted Butter: The essential binder for a crisp, buttery base.

Why Cottage Cheese?

Let me put this simply: protein. Cottage cheese is high in protein, and even though on its own it might not have the flavour you’d think of when you think of cheesecake, it actually provides the perfect amount of tang to round out the sweetness from the strawberry chia jam. I’ve gotten the question a few times, which is, “Can I use ricotta cheese instead of cottage cheese?” To answer that, I say yes, but first hear me out…

Let’s talk about moisture and curds. Ricotta is “dryer” and has a grainier, more distinct curd structure. Even after a heavy session in the food processor, ricotta tends to keep a slightly sandy mouthfeel when baked. Cottage cheese, on the other hand, has a higher moisture content and curds that are held together by whey proteins. When you hit it with high-speed blades, those curds emulsify into a liquid that is remarkably similar to a heavy cream base.

Then there is the protein profile. Cottage cheese is packed with casein, a slow-digesting protein that provides incredible structural integrity when heated. This means we can cut back on the heavy fats (like extra cream or butter) because the casein “weights” the batter, giving you that dense, New York-style bite without the calorie bomb. Combined with the acidity of the Greek yogurt, it creates a chemical reaction that helps the eggs set into a stable, silky custard rather than a rubbery mess. It’s not just “healthy”, it’s actually better chemistry for a small-batch bake.

How to Make This High Protein Cheesecake

Making this cheesecake takes a bit of time, but the process itself is very easy and totally worth it!

Create the Base

Preheat your oven to 350°F. Line your 6-inch springform pan; this is the perfect size for a small-batch cake. Mix your crumbs, protein powder, and butter, then press them firmly into the bottom. Bake for 15 minutes. Pro tip: Let the crust cool completely before adding the filling to prevent a soggy bottom.

Make the Cheesecake Filling

Drop the oven temp to 300°F. This is where the magic happens. Throw everything (except the jam) into a food processor. Blend it longer than you think. You want the cottage cheese completely pulverized until the batter is like liquid silk.

Add the Strawberry Swirl!

Pour the creamy batter over your completely cooled crust. Drop dollops of your strawberry jam on top and use a knife to create those nostalgic swirls.

The Bake… and the Wait

Bake for 55–60 minutes. Here’s the gold rule: The center should still have a little jiggle. If it’s stiff, you’ve overbaked it. Let it cool in the oven with the door cracked open. Once at room temp, chill it for at least 4–6 hours. If you can handle it, overnight is even better.

Troubleshooting Your Cheesecake

Cheesecake is notorious for being “fussy,” but I promise it’s actually quite forgiving if you know what to look for. If things go sideways, here is how to pivot.

Why did my cheesecake crack?

There are usually two culprits here: over-beating or thermal shock.

The Air Problem: If you blend your eggs for too long, you incorporate tiny air bubbles. In the oven, those bubbles expand, the cake rises, and then it pops as it cools, it collapses and cracks. The Fix: Add some pretty cake decor to the top to hide the crack. To be honest, it doesn’t compromise the taste of the cake, just the appearance! Here’s what you can do differently next time: Blend your cheeses and sugar until smooth, but once you add the eggs, pulse only until just combined.
The Temperature Problem: If you pull a hot cake out of a 300°F oven and put it directly onto a cold granite countertop, the sudden contraction will cause a crack. The Fix: Turn the oven off, crack the door, and let it sit in there for 10 minutes before moving it to the counter.

My batter looks too runny – is it ruined?

Because we are using Greek yogurt and blended cottage cheese, this batter will look thinner than a traditional Philadelphia cream cheese recipe. Don’t panic. It should look like thick pancake batter, not a dough. If it feels like water, you may have used a “low-fat” yogurt that has too much liquid whey. You can whisk in an extra teaspoon of cornstarch or protein powder to help bind it, but generally, the eggs will do the heavy lifting once the heat hits.

The “Jiggle” Test

How do you know it’s actually done? If you shake the pan and the whole thing ripples like a bowl of milk, it needs 5–10 more minutes. If only a small circle in the very center (about the size of a quarter) wobbles slightly while the edges are firm, take it out. It will continue to firm up as it cools.

Cheesecake Frequently Asked Questions

Can I make this dairy-free? This specific recipe relies on the protein structure of dairy. If you want to make a dairy free cheesecake, click here!

Do my ingredients have to be at room temperature? YES!!! They actually do; this makes a huge difference when mixing, as it ensures everything has the opportunity to become smooth.

Is this gluten-free? Only if you use gluten free cookies! The choice is yours.

Can I use a different fruit? Absolutely. While a strawberry cheesecake recipe is a classic, you can swirl in blueberry jam, raspberry jam, or even lemon curd.

More cheesecakes to try next!

Gluten Free Lemon Cheesecake Bars

Pumpkin Cheesecake with Spiced Whipped Cream

Kiwi Lime Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Strawberry Cheesecake

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 1 15

Total Time 6

Servings servings

Calories 614kcal

Author Teri-Ann Carty

Equipment

Ingredients

Cookie Crust Ingredients

1¼ cup oat cookie crumbs
¼ cup Botanica Vanilla Protein Powder
4 tbsp butter melted
pinch salt

Cheesecake Filling Ingredients

180 grams cream cheese room temperature
1 cup cottage cheese room temperature
1 cup Greek yogurt room temperature
2 eggs room temperature
1 tsp vanilla
¼ cup sugar
pinch salt
¼ cup strawberry chia jam

US Customary - Metric

Instructions

Preheat oven to 350.
Line a springform with parchment paper.
To a bowl, add cookie crumbs, melted butter and salt. Mix well and press firmly into the prepared pan. Bake for 15 minutes. Set aside to cool.
Reduce oven temperature to 300.
Add all the ingredients except the jam into the food processor. Blend until smooth and creamy. Pour over the baked crust.
Add dollops of jam on top. Use a knife to swirl jam into the batter.
Place the cheesecake onto a cookie sheet and place it in the oven. Bake for 55-60 minutes. The centre will still be a little jiggly.
Allow the cake to rest at room temperature until cool enough to place in the fridge. Let the cheesecake chill 4-6 hours or overnight for best results.
Serve with fresh berries.

Notes

I used 2% cottage cheese, but low-fat or full-fat would also work.
For a rich cheesecake, stick with Greek yogurt. It's also higher in protein.

Nutrition

The post High Protein Strawberry Cheesecake appeared first on Teri-Ann Carty.

Super Seed Cookies

Teri-Ann Carty — Sat, 21 Feb 2026 09:00:53 +0000

Home » Desserts

Super Seed Cookies

Created by: Teri-Ann Carty

I’ve finally cracked the code on a "sugar-free" treat that doesn't suck! These Super Seed Cookies are crunchy, decadent, and the ultimate snack for those who want a treat but don't want the sugar crash. They’re nut free, refined sugar free, flourless, and instantly fancy with a little chocolate drizzle.

This post may contain affiliate links

The Crunch That Saved My Morning (and My Sanity)

I’ve been living on my grain-free granola lately, and while it’s been a total solace during some pretty chaotic mornings, it got me thinking. I wanted that same seedy crunch, but in a handheld, grab-and-go form. If you know me, you know I LOVE desserts, and healthy desserts are by far my favourite. Let’s be real, sometimes when you read a cookie is grain free, high fibre, doesn’t have refined sugar, is egg free and dairy free you’d probably think to yourself, “what’s the point?” and to that I’d say, try this recipe!

I’m just slightly obsessed with anything crunchy (this granola obsession didn’t find me, I found it!) and if a cookie is crunchy, even better. I buy most of my pantry staples in bulk, which means I always have a ton of pumpkin and sunflower seeds, and I almost always have a too ripe banana on hand, so this recipe was born!

Why Refined Sugar Free?

Like many of us in this community, I myself am navigating the choppy waters of peri-menopause, and I’ll be the first to tell you: it’s been beyond challenging. I’m thankfully on HRT now and finally feel like I have a handle on my blood sugar, but getting here? It sucked. There’s no other way to say it.

Transitioning to a lifestyle that’s lower in sugar wasn’t exactly “fun”, but now that I’m on the other side, I can’t imagine going back. These seed cookies are the result of that shift; they’re crunchy, satisfying on every level, and instantly fancy once you add that chocolate drizzle. I don’t know a single soul who wouldn’t want one of these tucked into their bag for a mid-afternoon pick-me-up. Oh, and some bonus points: they are nut free, which means you can confidently send the kiddos to school with them. Let’s bake!

What Exactly is a Seed Cookie?

If you’re used to traditional, cakey treats, let me introduce you to something you’ve probably never had before. A super seed cookie is a powerhouse of texture. Unlike store-bought cookies that often rely on processed flours and gums, these are built entirely from whole foods. Think of them as the more sophisticated, travel-friendly cousin of your favourite granola. By using a “base” of seeds instead of flour, we’re creating gluten free healthy cookies, no flour required.

Ingredients for These Healthy Seed Cookies

I’m a freak for a well-stocked pantry, and this healthy cookies recipe proves why. Every single ingredient here has a job to do, no fillers, no fluff.

Sunflower Seeds: These provide the bulk and a beautiful, nutty earthiness without actually using nuts.
Pumpkin Seeds: High in magnesium (which we need during hormone shifts!), these add a gorgeous green hue and a serious crunch.
Hemp Seeds: They add a boost of plant based protein and healthy fats to help balance the natural sugars in the banana.
Ripe Banana: This is our binder and our sweetener. By using a mashed banana, we keep these gluten-free, sugar-free cookies full of fibre. I’m a fan of bananas, and that’s probably NOT going to change. They are a quick and easy sweetener, BUT I know that some of you loathe them. Use whatever sweetener you prefer!
Cinnamon & Vanilla: These are the “scent-memory” ingredients. They trick your brain into thinking the cookie is much sweeter than it actually is.
Pinch of Salt: Because even a sweet treat needs balance. This helps all the flavours shine and is especially complementary to the optional chocolate drizzle.

Why You’ll Fall in Love With These Cookies

I posted a poll recently asking if I should keep these plain or drizzle them with chocolate. Clearly, chocolate won (because you guys have excellent taste), but the beauty of these multi seed cookies is their versatility! They are the best seed cookies for anyone tired of feeling sluggish after a snack. Because they are packed with fibre and healthy fats, they actually satisfy your hunger. Plus, they are easy, healthy cookies with few ingredients; you probably have everything in your kitchen right now.

How to Make the Best Healthy Cookies

Making these cookies is easy and quick! Grab your ingredients and let’s get into it:

Mash the bananas

Start by mashing your banana in a medium bowl. You want it smooth, no big chunks! Think of it as the “glue” that will hold all your seeds together.

Mix ingredients

Throw your sunflower, pumpkin, and hemp seeds along with the cinnamon, vanilla, and salt into a bowl and mix thoroughly. You want every single seed to be glistening and coated in that banana mixture.

Shape your cookies

Here is my pro-tip for making them look a little less homemade: Use a 2.6″ cookie cutter. Use an ice cream scoop to drop a mound of the mixture onto your parchment-lined sheet, place the cutter over the mound, and use the back of a spoon to press it flat into a perfect circle.

Bake

Slide them into a 350°F preheated oven. You aren’t looking for a massive colour change, but you’ll start to smell the toasted seeds and vanilla before they are done. Look for the edges to turn a soft, golden brown.

Let them rest!

This is the hard part. Let them sit on the sheet for 5–7 minutes. They need this time to “set” and get that signature crunch. If you move them too soon, they might crumble, and we don’t want that! Once they are totally cooled, you can add the optional chocolate drizzle and flaky sea salt.

Troubleshooting & Pro-Tips

“My cookies are falling apart!” This usually happens if the banana wasn’t ripe enough or if the cookies didn’t cool long enough. A very spotty, brown banana provides the best “stick.”
The Chocolate Drizzle: If you’re going for the chocolate win, melt your dark chocolate chips and use a spoon to zigzag across the cooled cookies. Do not skip the flaky Maldon salt! It’s a non-negotiable for that gourmet finish.
Storage: Because these are made with fresh fruit (the banana), they don’t like sitting on the counter for days. Store them in an airtight container in the fridge for a week, or keep them in the freezer.

Dietary Adaptations: Make It Yours

While this is a gluten free nut free cookies dream, I know everyone’s palate is different.

For the Banana-Hater: If you absolutely loathe bananas, you can swap the banana for 2–3 tablespoons of maple syrup or honey. The texture will be a bit more like a “lace cookie” that’s thinner and very crisp. You may also need to adjust the baking time slightly.
Umami Bomb: Want to get adventurous? Add a teaspoon of miso paste to the mashed banana. It adds a salty, savoury depth that is honestly amazing.
Seed Swap: Feel free to use sesame seeds or even a few poppy seeds if you have them on hand. Just keep the total seed ratio the same.

Healthy Seed Cookies FAQ

Can I make these without a cookie cutter? Of course, the cutter just makes them more uniform in shape. The most important part is that you’re using roughly the same amount of mixture per cookie, so you have uniform baking time. You can just use a spoon to flatten the mounds into discs.

Are these okay for a blood-sugar-friendly diet? Yes! Because we are using the whole fibre of the banana and a massive amount of fats/protein from the seeds, the glucose spike is much lower than that of a traditional cookie.

Did you make these cookies?

Don’t forget to tag me on Instagram if you make these!! Try these delicious recipes next:

Grain Free Miso Maple Granola

Black Sesame Bark

Nut Free Tahini Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy Super Seed Cookies (refined sugar free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cool Time 10

Total Time 40

Servings cookies

Calories 137kcal

Author Teri-Ann Carty

Equipment

oven, ice cream scoop, parchment paper, 2.6" cookie cutter

Ingredients

1 cup sunflower seeds
1 cup pumpkin seeds
¼ cup hemp seeds
1 ripe banana
¼ tsp cinnamon
½ tsp vanilla
pinch salt

Optional Topping

¼ cup dark chocolate chips melted
maldon salt

US Customary - Metric

Instructions

Preheat oven to 350. Line. cookie sheet with parchment paper.
Mash banana in a bowl until no lumps remain.
Add remaining ingredients and mix thoroughly to combine.
Use an ice cream scoop to measure out cookies.
Place the cookie cutter over the mounds, and use a spoon to press them flat. Carefully remove the cutter and continue until all cookies are shaped.
Bake for 15-20 minutes until lightly golden brown.
Let the cookies rest for 5 -7 minutes on the sheet before transferring to a wire rack to cool completely.
If you are topping with chocolate, melt the chocolate in the oven until smooth. Place cooled cookies back on the parchment lined sheet and use a spoon to drizzle the top of the cookies. Sprinkle with flaky salt.
Place in the fridge or a cool place to allow the chocolate to harden.
Best stored in the fridge or freezer.

Notes

If you hate bananas, sweeten the cookies with 2-3 tbsp maple syrup instead.
If you want to add umami, add a tsp of miso.

Nutrition

The post Super Seed Cookies appeared first on Teri-Ann Carty.

Chocolate Raspberry Bundt Cake

Teri-Ann Carty — Wed, 28 Jan 2026 09:00:43 +0000

Home » Desserts

Chocolate Raspberry Bundt Cake

Created by: Teri-Ann Carty

This Chocolate Raspberry Bundt Cake is rich, deeply chocolatey, and perfectly balanced with tart raspberries and a silky ganache. A high-protein, gluten-free dessert that feels indulgent, beautiful, and easy enough to bake anytime a celebration calls.

This post may contain affiliate links

Chocolate Raspberry Bundt Cake (High Protein)

There is something undeniably special about a chocolate bundt cake. It’s elegant without being fussy, rich without being overwhelming, and dramatic enough to feel like a celebration straight out of the oven. However, I have a thing for bundt cakes, and I couldn’t stop at chocolate. Chocolate and raspberries are a classic match, and the black cacao I used makes this insanely beautiful cake sing. It’s rich and decadent without crashing your blood sugar. I think the thing I love most about bundt cakes is that you can literally throw the ingredients together half hazardly and pour it all into one pan that does all the heavy lifting for you. Bundt pans instantly take a simple cake to extraordinary just by moulding it in a way that is intriguing.

The Best Raspberry Chocolate Bundt Cake

It’s been a while since I last made a bundt, but with Valentine’s Day around the corner, I couldn’t resist bringing you a brand new high protein dessert in the shape of my beloved bundt. Whether you’re single and ready to mingle or lovingly partnered, this cake should be on the menu. I have made it several times, and every time I do, it gets better! I added frozen raspberries to the batter and fresh raspberries on top of the easy ganache icing. This cake will make you want to skip dinner and head straight to dessert.

And you might be asking, where does the protein come from?

Well, from my fave protein brand Botanica, of course! I used the chocolate protein for this one, but honestly, use any protein powder you have on hand (no fruity ones, please!!!!). There is 1/2 cup of yogurt, 2 eggs and protein powder. In addition to the fibrous raspberries, which helped with the sweetness, which meant I could drop the refined sugar to 1/4 cup for the entire cake!! If you want to eat a healthy cake that feels and tastes like cake cake, this is for you. I can’t wait for you to try it! It’s simple, beautiful, and deeply satisfying, and might just become your new go-to best chocolate bundt cake recipe!

Chocolate Raspberry Bundt Cake Ingredients

This raspberry chocolate bundt cake recipe uses everyday ingredients with a few thoughtful swaps to keep the cake tender, rich, and balanced.

Eggs: provide structure and stability to the cake while keeping the crumb tender. They help bind everything together.
Yogurt: adds moisture and a gentle tang that balances the richness of the chocolate; any type of yogurt will work.
Olive Oil: keeps this chocolate bundt cake incredibly moist, even after a day or two. It also gives the cake a subtle richness without weighing it down.
Sugar: a modest amount of sugar rounds out the flavours and enhances the chocolate without overpowering the cake.
Very Ripe Bananas: act as a natural sweetener and contribute moisture to the batter. They help create a moist chocolate bundt cake without relying heavily on added sugar.
Vanilla: deepens the overall flavour of the cake and enhances the chocolate. It adds warmth and rounds out all the other ingredients.
Salt: essential for balance, helping to sharpen the chocolate flavour and prevent the cake from tasting flat.
Gluten-Free Flour Blend: provides structure and stability while keeping the cake light. It ensures the bundt cake holds its shape beautifully.
Almond Flour: adds richness and a subtle nutty flavour while contributing to a tender crumb. It pairs especially well with chocolate and raspberry.
Botanica Chocolate Protein Powder: boosts the protein content and adds structure to the cake. It also enhances the chocolate flavour without making the cake heavy.
Black Cacao Powder: delivers a deep, intense chocolate flavour reminiscent of brownies or dark chocolate cake. It’s what gives this bundt cake its dramatic colour and richness.
Baking Powder and Baking Soda: this combination helps the cake rise evenly and prevents it from becoming dense. Together, they create a light yet sturdy crumb.
Frozen Raspberries: add bright pops of tartness that cut through the rich chocolate. Using frozen berries helps prevent excess moisture and bleeding into the batter.
Chocolate Chips: melt into pockets of indulgence throughout the cake. They add extra richness and make every slice feel decadent.

How To Make This Chocolate Raspberry Bundt Cake

Prepare the Pan and Oven

Preheat your oven to 350°F and generously grease your bundt pan, making sure to get into every curve and edge. Bundt cakes are stunning, but proper greasing is essential for a clean release.

Build the Batter

In a large bowl, mash the ripe bananas until smooth. Whisk in the sugar and olive oil, followed by the eggs, until the mixture looks glossy and cohesive. Add the yogurt and vanilla and whisk again until fully combined.

Fold and Fill

Add the dry ingredients and gently fold until no floury bits remain. The batter will be thick but spreadable. Carefully fold in the frozen raspberries and chocolate chips, being mindful not to overmix. Scoop the batter evenly into the prepared bundt pan and smooth the top.

Bake and Cool

Bake for 45–50 minutes, until a long skewer inserted into the thickest part comes out mostly clean with a few moist crumbs attached. Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

How to Make Chocolate Raspberry Ganache

Heat the Cream

Finely chop the chocolate and place it in a heatproof bowl. Warm the cream just until it begins to steam — do not boil.

Melt the Chocolate

Pour the warm cream over the chocolate and let it sit untouched for about 60 seconds. This allows the heat to gently melt the chocolate.

Stir Until Silky

Starting from the centre, stir slowly until the ganache becomes smooth, glossy, and fully emulsified.

Finish the Cake

Once the bundt cake has cooled completely, pour the ganache over the top and allow it to naturally cascade down the sides. Finish with fresh raspberries for a simple, elegant garnish.

How to Customize Your Chocolate Raspberry Bundt Cake

This raspberry chocolate cake is flexible and fun to jazz up in your own way. If you don’t have raspberries, cherries or chopped strawberries work beautifully instead. For a deeper chocolate flavour, increase the cacao slightly. If you prefer a sweeter cake, you can add a touch more sugar or use semi-sweet chocolate chips instead of dark. You could add espresso to this recipe if you want it to have some subtle coffee notes. Omit the ganache or make a different flavour if you’re looking for more range.

Bundt Cake Baking Tips

Always grease the pan thoroughly, getting into every groove.
Let the cake cool slightly before unmoulding; too soon, and you might tear the cake; likewise, if you wait too long, the cake may stick to the pan.
Avoid overbaking, as bundt cakes continue to cook slightly as they cool.
Using a long skewer rather than a short toothpick helps ensure the centre is fully baked.

Why I Love This Bundt Cake Recipe

In my opinion, this best chocolate bundt cake hits that sweet spot between indulgent and nourishing! It’s rich but not heavy, chocolate-forward without being overpowering, and balanced by the brightness of raspberry. It’s the kind of cake that works for birthdays, dinner parties, afternoon coffee, or quiet moments when you just need a really good slice of cake. No frosting skills required, no layers to fuss over, just an easy, beautiful chocolate raspberry cake!

Bundt Cake FAQs

Can you freeze bundt cake? Yes. Wrap individual slices tightly and freeze for up to three months. Thaw at room temperature before serving.

How do I keep bundt cake moist? Proper fat, yogurt, and avoiding overbaking are key. Store covered at room temperature for up to two days.

Can I make this without protein powder? You can replace the protein powder with additional flour, though the texture may be slightly lighter.

Do frozen raspberries work better than fresh? Frozen raspberries hold their shape better during baking and reduce excess moisture.

Other Cake Recipes To Try Next

If you love this chocolate raspberry bundt cake, don’t forget to leave a rating and review below! Try one of these other bundt cakes next:

Chai Swirl Bundt Cake

Blood Orange Blueberry Bundt Cake

Lemon Bundt Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Raspberry Bundt Cake (High Protein)

Course Dessert

Cuisine Canadian

Prep Time 15

Rest Time 1

Total Time 2

Servings slices

Calories 418kcal

Author Teri-Ann Carty

Equipment

mixing bowl, whisk, oven, spatula, offset spatula, ice cream scoop
bundt pan

Ingredients

2 eggs
½ cup yogurt*
½ cup olive oil
¼ cup sugar
2 bananas mashed and very ripe
1 tsp vanilla
½ tsp salt
1¾ cup gluten free flour blend
1 cup almond flour
¼ cup chocolate protein powder
½ cup black cacao powder
2½ tsp baking powder
½ tsp baking soda
½ cup cream or milk
1 cup frozen raspberries
½ cup chocolate chips

Ganache Ingredients

100 gr dark raspberry chocolate* chopped
½ cup heavy cream
fresh raspberries

US Customary - Metric

Instructions

Preheat oven to 350. Grease the inside of the bundt pan with nonstick spray.
Add ripe bananas to a large mixing bowl and mash. Add sugar and oil and whisk to combine.
Add eggs and whisk well.
Add yogurt and vanilla and whisk until smooth.
Add dry ingredients. Use a spatula to mix until no dry ingredients remain.
Add cream or milk to the batter to thin it out until well combined. Batter should be smooth and glossy.
Add raspberries and chocolate chips and mix until combined.
Use an ice cream scoop to divide batter evenly into the prepared bundt pan. Smooth out the top using an offset spatula.
Place in the oven to bake for 45-50 minutes. Use a long skewer to check if it's fully baked through. Be careful not to over bake it, or it could become dry.
Let the bundt rest for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
Once the cake has cooled, add dark chocolate to a bowl.
Heat cream until it slightly starts to simmer and pour over the dark chocolate. Let the cream and chocolate hang out for 60 seconds, and then start to stir them together. Be patient, the cream will melt the chocolate, and you will be left with a silky ganache.
Pour over the cake and top with fresh raspberries.
Best eaten on the same day as it's baked.

Notes

Any type of yogurt will work in this recipe. I used grass fed 2% yogurt!
I was lucky and had a bar of Lindt dark raspberry chocolate on hand, but use any dark chocolate or chocolate chips!

Nutrition

The post Chocolate Raspberry Bundt Cake appeared first on Teri-Ann Carty.

High Protein Vanilla Birthday Cake

Teri-Ann Carty — Wed, 31 Dec 2025 09:00:38 +0000

Home » Desserts

High Protein Vanilla Birthday Cake

Created by: Teri-Ann Carty

This High Protein Vanilla Birthday Cake is light, moist, and made with protein powder, Greek yogurt, and olive oil for a healthier take on a classic. Perfect for birthdays and celebrations, it’s simple to make, beautifully balanced, and dressed with a delicious, light vanilla frosting.

This post may contain affiliate links

High Protein Vanilla Birthday Cake

Well, that’s officially a wrap on 2025! My birthday was just a few days ago, and 51 already feels good. It’s safe to say that I’ve made it through the hardest year of my life and came out the other end swinging like a badass, and somehow, I feel like I am just getting started! My business is growing, and I feel big things are heading towards me in 2026.

For those of you who have your ear to the ground around astrology, you may already know that we are closing a 9-year cycle. It couldn’t be truer for me. My divorce will be finalized this year, and I will be closing a cycle on a 9-year relationship. We are leaving the year of the snake, where we shed and released and did the work to make way for the horse. Freedom, fresh energy, creativity and NEW BEGINNINGS. The ending of my marriage forced me to do some major inner transformation. It has not been easy, but like with all things, it was necessary. I have no desire to ever have to go through anything like this again, and thankfully, I never will. So, to that, LET’S EAT SOME CAKE!

My Birthday Cake

There is something timeless about a vanilla birthday cake. It doesn’t need to shout. It doesn’t need layers of gimmicks or overly sweet fillings. A good vanilla cake is soft, tender, fragrant, and quietly confident; the kind of cake that feels right every single time a candle is lit. This High Protein Vanilla Birthday Cake is my version of a celebration classic. It’s light and moist, gently sweetened, and made with nourishing ingredients that support balanced energy without taking away from the joy of a birthday moment. This is a cake you can feel good about baking, sharing, and enjoying, whether it’s for a big milestone, a quiet birthday dinner, or simply because cake feels like the right thing to do.

Protein Birthday Cake, yes please!

For the past 3 years, I’ve been making my own birthday cake, and this year we are going all white! I wanted high in protein, little frosting and fluffy, yummy deliciousness. I achieved all the above. I used my favourite protein powder, Botanica Health Vanilla Protein Powder, for the boost of protein, but let’s not forget the cup of Greek yogurt and 3 eggs too. I will be coming back to this cake forevermore when a celebration needs to be had.

2026 is going to be an epic year, I can just feel it, and I wanted to say thank you to each of you! Without your support, I wouldn’t be able to have this job. I love creating recipes for you weekly and promise to keep bringing lower sugar, high-protein recipes the way I do best. There will be growth, of that I am certain. Happy New Year!

What Makes A Cake A Birthday Cake?

A birthday cake is less about perfection and more about intention. It’s the cake that gets candles, gets sliced generously, and gets remembered. A true birthday cake should feel celebratory, comforting, and familiar. Something about chocolate cake and vanilla cake rings totally true for birthday cakes. I don’t know what it is, but maybe it’s the familiar flavour, or perhaps it’s the way they are decorated. I LOVE chocolate cake, last year’s birthday cake was champagne, and the year before was a Double Chocolate Cake, but something about an all white cake this year felt truly fitting and refreshing. Vanilla pairs beautifully with nearly any frosting, topping, or decoration. It’s simple, elegant, and timeless, and exactly what you’d want from a birthday cake recipe!

What Makes This Birthday Cake Healthier?

This healthy birthday cake leans into balance rather than restriction. There is a handful of secret ingredients that make this cake a lot more wholesome, but don’t skimp on indulgence at all. Botanica protein powder, Greek yogurt, olive oil, and banana support moisture, structure, and gentle sweetness without relying entirely on a whole lot of sugar and butter. The result is a cake that feels indulgent but grounded. It’s a birthday cake recipe that won’t leave you feeling weighed down after the celebration!

Tools You’ll Need to Make This Cake

Having the right tools makes baking smoother and more enjoyable. Here’s what you’ll need:

Two 8-inch cake pans and measuring cups
Stand mixer or hand mixer
Rubber spatula, and an offset spatula for smoothing the batter and frosting

High Protein Vanilla Birthday Cake Ingredients

Each ingredient in this protein birthday cake plays a specific role in texture and flavour.

Cake Ingredients

Flour: provides the structure for this cake in combination with the protein, giving it a soft yet sturdy crumb that holds up beautifully to slicing and frosting without feeling dense.
Botanica vanilla protein powder: boosts the protein content while reinforcing the vanilla flavour, making this cake more nourishing without compromising texture or taste.
Baking powder: responsible for lift, helping the cake rise evenly and creating a light, fluffy interior.
Salt: a small amount balances sweetness and enhances all the other flavours in the cake, especially the vanilla!
Banana: adds natural sweetness and moisture, keeping the cake tender while reducing the need for excess sugar.
Sugar: sweetens the cake and contributes to its soft, delicate crumb, giving it that classic birthday cake feel.
Olive oil: keeps the cake moist for days and creates a supple texture without heaviness.
Butter: brings richness and that unmistakable birthday cake flavour, rounding out the olive oil for the perfect balance.
Greek yogurt: adds protein, moisture, and a subtle tang, resulting in a cake that’s plush and satisfying rather than dry.
Eggs: bind the batter, add structure, and help create a tender yet resilient cake layer.
Vanilla: the heart of this cake! Warm, fragrant, and comforting, tying everything together beautifully.

Easy Vanilla Icing Ingredients

Butter: forms the base of the icing, creating a creamy, spreadable frosting that feels indulgent without being heavy.
Icing sugar: provides sweetness and structure, allowing the frosting to whip up smooth and light.
Cream: loosens the frosting just enough, giving it a silky texture that spreads effortlessly.
Vanilla: adds warmth and depth, adding to the vanilla flavour of this cake.
Sea salt: A touch of sea salt cuts through the sweetness and elevates the frosting, making every bite more balanced and delicious.

How to Make This High Protein Birthday Cake

Prep the Pans and Dry Ingredients

Preheat your oven to 350°F and grease and line your cake pans with parchment. Whisk together the dry ingredients and set them aside so everything is ready to go.

Make the Batter

In the bowl of a stand mixer, beat the banana, sugar, olive oil, and butter until smooth and creamy. Add the eggs one at a time, mixing well between each addition, then add the yogurt and vanilla and beat until the batter is uniform.

Bake and Cool

Gradually add the dry ingredients on low speed, increasing slightly as the batter comes together. Divide the batter evenly between the prepared pans and smooth the tops. Bake until golden and set, then allow the cake layers to cool completely before frosting.

Ideas For Frosting and Decorating Vanilla Cake

This cake pairs beautifully with the included easy vanilla icing recipe, but it’s also incredibly customizable. You can frost it lightly for a simple, elegant finish or add more frosting for a classic birthday look. Fresh berries, sprinkles, shaved chocolate, or edible flowers can all help make the birthday vibes come to life. Vanilla cake is a blank canvas, which is totally fun to decorate in the way that feels most like the person or event you are celebrating!

How Can I Make This Cake Ahead of Time?

You can bake the cake layers a day in advance and store them wrapped at room temperature or in the fridge. Frost the cake the day of serving for the freshest look and texture. This makes it ideal for birthdays where you want to enjoy the moment rather than rush through baking.

How Do I Prevent Cake Layers From Sinking?

Make sure all ingredients are at room temperature, avoid overmixing once the flour is added, and bake the cake fully before removing it from the oven.

How Do I Store the Best Birthday Cake?

Store the frosted cake in the fridge in an airtight container. If serving from the fridge, let the slices sit at room temperature briefly so the cake softens and warms up slightly.

Why You’ll Love This Vanilla Birthday Cake Recipe

This cake is soft, moist, lightly sweet, and deeply comforting. It feels classic but thoughtful, celebratory yet nourishing. It’s the kind of best vanilla birthday cake recipe you’ll come back to year after year because it’s easy to make, secretly healthy, and so delicious!

Tips For Making This Healthy Birthday Cake

Use room-temperature ingredients for a smooth batter.
Don’t rush the bake time; yogurt-rich cakes need patience.
Let the cakes cool fully before frosting.
Lightly frost for balance, or double the frosting for drama!

High Protein Birthday Cake FAQ

How long does birthday cake last? If it’s not all eaten in one day (which would be amazing, yay leftovers), you can store it in the fridge for up to four days from baking.

Can I freeze my birthday cake? Yes, freeze the unfrosted layers wrapped tightly for up to two months.

Can I use another protein powder? Yes, but choose one with a neutral vanilla flavour and minimal sweeteners.

Can I make cupcakes with this recipe? Absolutely, however, you will want to adjust the baking time slightly, keep an eye on them to avoid burning!

Can I use a different frosting recipe? Of course. Cream cheese frosting or whipped chocolate frosting works beautifully as well.

Did You Make This Healthy Birthday Cake Recipe?

Let me know by leaving a comment and rating below! Also, share yours on social media and tag me @terianncarty

If You Like This Birthday Cake, Here Are Some Other Healthy Treats to Try

Double Decker Chocolate Cake

Chai Swirl Gluten Free Bundt Cake

White Chocolate Cranberry Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Vanilla Birthday Cake

Course Dessert

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 45

Servings slices

Calories 640kcal

Author Teri-Ann Carty

Equipment

2 8" circle cake pans
oven
stand mixer or hand mixer
offset spatula

Ingredients

Birthday Cake Ingredients

2½ cups flour
¼ cup vanilla protein powder
1 tbsp baking powder
½ tsp salt
1 banana
¾ cup sugar
½ cup olive oil
½ cup butter softened to room temperature
1 cup Greek yogurt
3 eggs
2 tsp vanilla

Easy Vanilla Icing Ingredients

¾ cup butter soft
3 cups icing sugar
2 tbsp cream
1 tsp vanilla
¼ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350. Grease and line 2 8" cake pans.
Whisk dry ingredients together and set aside.
Add banana, sugar, oil and butter to the bowl of a standing mixer and beat until smooth and creamy.
Add eggs one at a time, beating until fully combined.
Add yogurt and vanilla and beat one more time until the batter is homogeneous.
Add dry to wet on low speed. Gradually increase speed to medium-high. Scrape down the bowl as needed.
Use an ice cream scoop to equally divide batter into the pans. I put 7 heaping scoops of batter in both pans and divided the remaining into the pans.
Smooth out the top with an offset spatula.
Bake for 32-35 minutes until a toothpick comes out clean and the top of the cake turns slightly golden brown.*
Place cake pans on a wire rack. Use a knife to go around the cake pans, separating the cake from the side of the pan. Let the cakes cool in the pans for 10 minutes.
Once the cake has cooled, make the icing.
Place butter in a clean bowl of a stand mixer. Beat butter for 2 minutes.
Add 2 cups of icing sugar, 1 tbsp of cream, vanilla and salt. Beat again and add the last cup of icing sugar. If the icing looks dry, add a splash more cream.
This makes ample frosting for a lightly frosted cake.*

Notes

This cake takes a little longer to cook than most white cakes because of the yogurt. Make sure you bake it for the length of time as instructed. Ovens will vary in temperature. Cake should bounce back when lightly pressed in the middle. Mine was lightly browned all over.
I prefer a lightly frosted cake. If you prefer more frosting, increase the butter to 1 cup and keep the sugar at 3 cups.

Nutrition

The post High Protein Vanilla Birthday Cake appeared first on Teri-Ann Carty.

Gingerbread Sandwich Cookies

Teri-Ann Carty — Tue, 23 Dec 2025 09:00:46 +0000

Home » Desserts

Gingerbread Sandwich Cookies

Created by: Teri-Ann Carty

These Gingerbread Sandwich Cookies are soft, chewy, warmly spiced, and filled with a creamy cream cheese frosting. Easy to make and perfect for holiday baking, they’re a cozy upgrade to classic gingerbread cookies and a beautiful addition to any Christmas cookie spread!

This post may contain affiliate links

Gingerbread Sandwich Cookies (Soft, Chewy & Creamy)

I’m not sure about you, but having the right gingerbread cookie at Christmas time is very important to me! I’ve been baking my weight in cookies this year and have really been into gingerbread, like more than ever. I’m not sure why, but I’m not going to question it! My being obsessed with something usually ends up in a baking (or cooking) spree, and you all reap the rewards of a very exciting recipe.

These Gingerbread Sandwich Cookies are no exception, and my goodness, are they ever delicious. Gingerbread has a warmth and coziness to it that can’t be matched. I love a gingerbread snap, but my preference is a soft gingerbread. Now, take that soft gingerbread and fill it with cream cheese frosting and put another cookie on top; that’s what I am talking about!

These cookies are 100% amazing on their own, but it’s the holidays, so STUFF THAT COOKIE! If classic gingerbread cookies are your comfort zone, consider this the next step that you just need to take. They are still warmly spiced, deeply flavoured with molasses, and wonderfully soft, but the creamy centre takes them straight into holiday cookie territory.

Gingerbread Sandwich Cookie Recipe Ingredients

These gingerbread sandwich cookies use classic pantry staples and a few thoughtful details that ensure soft, chewy results every time. Here’s what you’ll need:

Butter: Softened butter creates a tender cookie with rich flavour.
White sugar: Adds crisp edges and balances the molasses.
Brown sugar: Contributes moisture, essential chew and a warm caramel undertone.
Molasses: Necessary for deep gingerbread flavour and softness.
Vanilla: Rounds out the spices and enhances all the flavours.
Egg: Helps bind the dough and adds structure.
Flour: Forms the base of the cookie dough. This is the flour I’ve been baking with all season.
Baking soda: Gives the cookies lift and softness.
Gingerbread spice: The heart of the recipe, warm, aromatic, and festive. If you want the recipe for my mix, click here.
Salt: Balances sweetness and enhances flavour.

Cream Cheese Filling

Cream cheese: Soft, tangy, and perfectly creamy at room temperature.
Butter: Adds richness and structure to the filling.
Icing sugar: Sweetens and stabilizes the frosting.
Salt: A small amount makes all the difference.

What You’ll Need to Make These Cookies

How To Make Gingerbread Sandwich Cookies From Scratch

These easy gingerbread sandwich cookies come together quickly and easily.

Mix Your Cookie Dough

Start by creaming the butter and sugars until smooth and fully combined. Add the molasses, vanilla, and egg, and mix again until glossy and cohesive. In a separate bowl, combine the dry ingredients. Add them to the wet mixture and mix until no floury bits remain. The dough will feel slightly firm, and that’s exactly what you want for soft, chewy cookies.

Scoop and Bake the Gingerbread Cookies

Use a cookie scoop to portion the dough into even balls. Roll each ball briefly between your hands, then coat lightly in sugar before placing it onto a parchment-lined baking sheet. Bake until the cookies are just set, and the centres look baked through. Halfway through baking, remove the tray and firmly tap it against the counter; this creates those beautiful crackled tops we love on gingerbread cookies. Let the cookies rest briefly before transferring to a wire rack to cool completely.

Fill These Gingerbread Sandwich Cookies

To make the filling, cream the butter and cream cheese together until smooth and fluffy. Add the icing sugar and salt, then beat again until light and airy. Transfer the frosting to a piping bag fitted with a star tip. Pipe the frosting onto the flat side of one cookie, then gently top with another cookie to form a sandwich. Once assembled, refrigerate the cookies briefly to allow the cream cheese filling to set.

How Many Cookies Does This Recipe Make?

This recipe yields approximately 10 sandwich cookies. If you don’t plan on filling them with the cream cheese icing, you will naturally have more cookies. This recipe can easily be doubled or triple-batched if you’re looking to make more for a crowd or want to gift them for the holidays!

Making These Cookies in Advance and Storing Them

These gingerbread sandwich cookies can be made in stages and are an easy recipe to make ahead. The cookie dough can be prepared and refrigerated up to 24 hours in advance. The baked cookies can also be frozen unfilled. Once assembled, store the sandwich cookies in an airtight container in the refrigerator. They keep beautifully for several days and taste even better once the flavours have had time to meld. I highly recommend making these if you’re hosting Christmas dinner. They are super festive, can be made ahead and will have everyone around the table excited for dessert!

Why You’ll Love These Soft & Chewy Gingerbread Sandwich Cookies

These cookies are everything we want from holiday baking. They’re soft, chewy, warmly spiced, and layered with creamy frosting that makes them feel extra special. They look beautiful on a Christmas dessert table, and feel indulgent without being difficult to bake. They taste nostalgic and are perfect for this time of the year. If you’re looking for the best gingerbread sandwich cookies, these are truly the ones you should be making!

Tips for Making the Best Gingerbread Sandwich Cookies

Use room-temperature ingredients for the smoothest dough and frosting.
Don’t overbake; soft centres are key to a chewy cookie.
Let cookies cool completely before filling. This ensures you do not melt your icing.
Chill briefly after assembling for clean, neat sandwiches.
Skip the frosting if desired; the cookies are delicious on their own.

Soft Gingerbread Cookies FAQs

How do I keep gingerbread cookies soft? Molasses, brown sugar, and slightly underbaking ensure soft, chewy cookies.

Can I skip the cream cheese filling? Yes. These cookies are fantastic as classic gingerbread cookies without filling.

Can I freeze these sandwich cookies? Freeze the cookies unfilled for best results. Assemble after thawing.

Why does the dough feel firm? A firmer dough helps the cookies hold their shape and stay thick.

Did You Make These Cookies?

Don’t forget to leave a rating and review to let me know how you liked them! Here are some other delicious holiday cookies to bake next:

Kitchen Sink Cookies

Hazelnut Chocolate Cookies

Vegan Double Chocolate Macadamia Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Gingerbread Sandwich Cookies

Course Dessert

Cuisine Canadian

Prep Time 20

Chill Time 1

Total Time 1 35

Servings cookies

Calories 466kcal

Author Teri-Ann Carty

Equipment

Ingredients

Cookie Ingredients

½ cup butter softened
¼ cup white sugar 2 tbsp more for rolling
½ cup brown sugar packed
¼ cup molasses
1 tsp vanilla
1 egg
2¼ cup flour
2 tsp baking soda
1 tbsp gingerbread spice
½ tsp salt

Cream Cheese Filling Ingredients

⅔ cup cream cheese room temperature
⅓ cup butter softened
1 cup icing sugar
¼ tsp salt

US Customary - Metric

Instructions

Place soft butter and sugars into a large bowl and cream together with an electric mixer or by hand until sugar has dissolved. Add molasses, vanilla and egg and cream again.
Add dry ingredients into a separate bowl and mix to combine.
Add dry to wet until no floury bits remain. The dough might seem tight but that's what you're looking for.
Use a cookie scoop to measure out 1" balls. Roll the balls in your hands. Place 2 tbsp white sugar in a small bowl and drop the ball in, coating all sides.
Place on a parchment lined cookie sheet. I fit 9 cookies on my sheet. Bake for about 9 minutes, remove from the oven and firmly bang the cookie sheet on a table. This will help the crinkled effect on top. Bake for remaining time until centre of the cookie looks baked.
Let the cookies rest for 2-3 minutes before transferring them to a wire rack to completely cool.
To make the icing cream, together butter and cream cheese with a hand mixer.
Add icing sugar and salt and beat until fluffy.
Add the cream cheese frosting to a piping bag fitted with a star tip.
Swirl cream cheese icing onto the bottom of a cookie and top with a second cookie.
I placed the sandwich cookies on a plate and placed them in the fridge to let the cream cheese filling set. Keep refrigerated in a cookie tin until ready to eat.

Notes

You can skip the cream cheese frosting altogether if you want to keep the recipe even easier. These cookies are amazing on their own!

Nutrition

The post Gingerbread Sandwich Cookies appeared first on Teri-Ann Carty.

Hazelnut Chocolate Cookies

Teri-Ann Carty — Sat, 20 Dec 2025 09:00:18 +0000

Home » Desserts

Hazelnut Chocolate Cookies

Created by: Teri-Ann Carty

These Hazelnut Chocolate Cookies are soft, nutty, and dipped in rich dark chocolate with a sprinkle of flaky salt. Made using hazelnut pulp from homemade hazelnut milk, they’re a beautiful no-waste bake that feels cozy, festive, and deeply satisfying. Perfect for holiday cookie boxes or quiet winter afternoons.

This post may contain affiliate links

Hazelnut Chocolate Cookies (A Cozy, No-Waste Holiday Favourite)

Santa Claus is coming to town, and he’s going to be VERY HAPPY with your choice of cookies and milk this year!! This brand new Hazelnut Chocolate Cookie recipe is going to be your new favourite. I had so much fun creating it using the discard from my newest nut milk recipe. I’ve always wanted to use up the discard from making milks, and I have to be brutally honest, I just didn’t have the patience until now. The Nama M1 Milk Maker honestly makes the milk discard so easy to handle, and it would be foolish of me not to use all that hazelnutty goodness! The best part? You can use the pulp right away for this recipe; no need to dry it out. The pulp makes these cookies tender and moist just the way we like them!

There’s something undeniably special about the combination of hazelnut and chocolate. It’s rich, nostalgic, and quietly luxurious. I don’t know why, but something about it feels both comforting and elegant. These Hazelnut Chocolate Cookies celebrate that pairing perfectly. They’re the kind of cookies you make during the holidays, not rushed, not complicated, but thoughtful and full of warmth. And, if you don’t have the Nama machine, don’t worry!! You can use bought hazelnut or almond flour, more on that below!

Chocolate Hazelnut Cookie Ingredients

These chocolate hazelnut cookies come together with pantry staples you likely already have. Here’s what you’ll need:

All-purpose flour: Provides structure while keeping the cookies tender. Use gluten free all purpose flour if necessary; this is the only ingredient you’ll have to swap out.
Hazelnut pulp: Soft, nutty, and lightly sweet, this adds moisture and a gentle hazelnut flavour while reducing food waste. If you don’t have hazelnut pulp, you can use almond flour or hazelnut flour and add 1-2 tbsp of hazelnut milk to the dough for the moisture you’d be missing from the pulp.
Baking soda: Helps the cookies spread slightly and bake evenly.
Salt: Balances sweetness and enhances the chocolate.
Butter: Adds richness and creates a soft, melt-in-your-mouth texture. Salted or unsalted will both work; personally, I’m a salted fan
Sugar: Sweetens the dough without overpowering the hazelnuts.
Egg: Binds the dough and adds tenderness.
Vanilla: Rounds out the flavours with warmth.
Dark chocolate: Melted and used for dipping, giving the cookies a rich, glossy finish.
Chopped hazelnuts: Add crunch and reinforce the hazelnut flavour.
Flaky salt: The final touch that brings everything into balance.

How to Make Hazelnut Chocolate Chip Cookies

These easy hazelnut chocolate cookies come together with minimal effort and a short rest for the best texture. Follow these easy steps and have the cookies of your dreams in no time!

Make the Cookie Dough

In a medium bowl, whisk together the flour, hazelnut pulp, baking soda, and salt. In a separate bowl, cream the butter and sugar until pale and smooth. Add the egg and vanilla and beat until light and fluffy.

Chill the Dough

Add the dry ingredients to the wet and mix until a soft dough forms. Cover the bowl and refrigerate the dough for about one hour. This rest time helps the cookies hold their shape and allows the flavours to develop.

Bake the Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into small balls, roll gently between your hands, and lightly flatten. Bake until the edges are just beginning to turn golden.

Dip and Finish

Allow the cookies to cool completely. Dip half of each cookie into melted dark chocolate, sprinkle with chopped hazelnuts and flaky salt, and let the chocolate set before serving. Once the cookies have been dipped in chocolate and hazelnuts and salt added, I put them in a cold place in my house to let the chocolate harden. They turned out stunning!

Why I Love Baking with Hazelnuts

Hazelnuts have a warmth and depth that feels especially suited to winter baking. I don’t know why I associate them with winter, but they just fit the holiday cookie vibe perfectly. They’re naturally sweet, slightly buttery, and pair effortlessly with chocolate. I also love that I was able to use the hazelnut two ways, once with the homemade nut milk, and then I was able to utilize the pulp to create the perfect no-waste cookie.

How to Customize These Irresistible Chocolate Hazelnut Cookies

I made these cookies with and without the chocolate, and to be honest, they are wonderful plain too! I only added 1/4 cup of sugar to the dough, so it helps keep our sugar in check as well. These cookies are easy to adapt based on what you have on hand or how you want them to feel. You can swap the hazelnut pulp for hazelnut flour or almond flour if needed. Use milk chocolate or white chocolate instead of dark chocolate for a sweeter finish. For a holiday touch, a pinch of cinnamon or espresso powder adds warmth and depth!

Why You’ll Love These Chocolate Hazelnut Cookies

These are the kind of cookies that feel thoughtful and comforting all at once. They’re soft, tender, and gently nutty, with rich chocolate and just enough sweetness. The dipped chocolate adds elegance, while the hazelnut pulp gives them heart. They’re perfect for holiday cookie boxes, cozy afternoons, or gifting to someone who appreciates food made with care. And knowing they make use of an ingredient that might otherwise be discarded makes them even more satisfying to bake!

Tips for Making the Perfect Cookies

Use room-temperature butter for smooth creaming.
Chill the dough so the cookies hold their shape.
Don’t overbake; remove them once the edges are just golden.
Let cookies cool completely before dipping in chocolate.
Use good-quality dark chocolate for the best flavour.

Chocolate Hazelnut Cookies FAQ

Can I freeze these cookies? Yes, you can freeze the baked cookies or the unbaked dough balls. Freeze dough balls on a tray, then store in a sealed container and bake from frozen with a few extra minutes added.

Can I make these without hazelnut pulp? Absolutely. Hazelnut flour or almond flour works well as a substitute.

Do these cookies spread a lot? They spread gently. Chilling the dough helps keep it thick and tender.

Did You Make This Recipe?

Don’t forget to leave a rating and review below, and let me know how you liked these cookies! And if you need more cookie inspiration, check out these recipes next:

The 18 Best Gluten-Free Christmas Cookies

Kitchen Sink Cookies

Oatmeal Butterscotch Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Hazelnut Cookies

Course Dessert

Cuisine Canadian

Prep Time 20

Cook Time 15

Chill Time 1

Total Time 1 35

Servings cookies

Calories 249kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup all purpose flour
1 cup hazelnut pulp discard from the milk
½ tsp baking soda
¼ tsp salt
½ cup butter room temperature
¼ cup sugar
1 egg room temperature
1 tsp vanilla
1 cup dark chocolate chopped and melted
¼ cup hazelnuts chopped
flaky salt

US Customary - Metric

Instructions

In a medium sized bowl, combine flour, pulp, baking soda and salt. Whisk to combine.
In a separate large bowl, cream together butter and sugar using an electric hand mixer until butter has turned pale and sugar is completely mixed in. This can be done by hand as well, using a rubber spatula.
Add egg and vanilla. Beat until light and fluffy.
Add dry ingredients to the wet ingredients and mix thoroughly to combine. Place bowl in the fridge to allow the dough to rest for approximately 1 hour.
When you are ready to bake, preheat the oven to 350 and line a cookie sheet with parchment paper.
Use a cookie scoop to measure out 1" balls. Roll the balls between your hands.
Gently flatten the cookie with your hand and bake for 12-14 minutes or until they start to brown.
Transfer to a wire rack to cool completely.
Melt chopped chocolate in the microwave in 30 second increments until fully melted (takes about 90 seconds)
Dip half the cookie in chocolate and return the cookie to the PARCHMENT PAPER. Top the chocolate with hazelnuts and flaky salt. Refrigerate to harden the chocolate (or place in a cold room).

Notes

If you don't have discarded milk pulp, use hazelnut flour or almond flour instead!

Nutrition

The post Hazelnut Chocolate Cookies appeared first on Teri-Ann Carty.