Desserts Archives - Teri-Ann Carty

Flourless Nutella Cookies

Teri-Ann Carty — Wed, 29 Jul 2026 08:00:58 +0000

Home » Desserts

Flourless Nutella Cookies

Created by: Teri-Ann Carty

These Nutella Cookies are rich, chocolatey, flourless, gluten free, and high in protein thanks to banana, homemade Nutella, chocolate protein powder, hemp seeds, chopped hazelnuts, and dark chocolate. They are soft, chewy, naturally sweet, small-batch, and perfect for breakfast, snacks, desserts, or any time you want a healthier cookie that still tastes like a treat!

This post may contain affiliate links

Flourless Nutella Protein Cookies

These Nutella cookies are part of my current obsession with flourless protein cookies, and I cannot stop making them. I have a very long list of nut and seed butters for you to try, and all of them can be folded into this flourless cookie format. Almond butter, peanut butter, tahini, sunflower seed butter, Nutella, the homemade nut spread list continues to grow, and they’re all equally as delicious in this recipe!

My homemade Nutella is outrageously good, and while I usually reserve it for around Christmas time, I thought, why wait? Most Nutella spreads are chock-full of sugar and oil, and this one isn’t. It has just the right amount of everything, including salt. You know how I feel about salt, and these cookies will speak to that.

This is a small batch bake. Perfect just for YOU. If your family isn’t into healthy cookies, think of this recipe as all yours. Nobody gets to eat YOUR COOKIES. These have no flour, leavening agent, or eggs, and yet they are still the perfect cookie! As far as I’m concerned, they’re magic. Perfect for vegans, celiacs, or anyone who just wants a protein snack.

What is Nutella?

Nutella is a chocolate-hazelnut spread that most of us know and have probably loved at some point in our lives. It is creamy, chocolatey, nutty, and absolutely delicious, which is exactly why it has earned such a devoted following. The problem? Most traditional Nutella-style spreads are loaded with sugar and oil and really lack any nutritional value. I’m not here to ruin your dreams; I’m here to make them come true, because believe it or not, homemade Nutella is so easy to make, and I already developed the recipe for you! Once you start making your own hazelnut spread at home, it is very hard to go back.

Why You’ll Love These Flourless Nutella Cookies

Aside from the fact that Nutella is so nostalgic and delicious, you’ll also love these cookies because they are flourless, gluten-free, really easy to make and actually protein-forward! They’re soft in the centre, slightly chewy, full of chocolate-hazelnut flavour, and finished with flaky salt while they are still warm. Another reason to love them? They are so customizable! You can truly swap out any nut butter in this recipe instead of using homemade Nutella, and it’s still going to be the bomb!

Lastly, who doesn’t love a small-batch cookie recipe? It keeps things simple: you only have a few, so you’re not overdoing it on sweets, and it’s just a quick little treat you get to enjoy for a week (or less!).

What Makes These Flourless Cookies High Protein?

These healthy flourless cookies get their protein from a few places.

First, we are using chocolate protein powder. I’m a huge fan and devoted user of Botanica Chocolate Protein Powder, because it truly is the best protein powder for baking. Not only is the protein source totally plant-based, very clean and tastes good, it also dissolves into the wet ingredients so you aren’t stuck with a grainy cookie.

Protein powder is doing real work in this recipe. It helps absorb moisture from the banana and Nutella, giving the cookies enough body without needing any flour. The second protein source is the hemp seeds, which add plant-based protein, healthy fats, and a little texture. They blend into the dough beautifully and make the cookies more satisfying. Third, hazelnuts add crunch, healthy fats, and a little extra protein.

These aren’t your average Nutella cookies. They’re more balanced, more nourishing, and made with homemade hazelnut spread instead of the ultra-sweet store-bought version!

Ingredients for High Protein Flourless Nutella Cookies

Ripe Banana is the base of these cookies. It adds natural sweetness and moisture and helps bind everything together since there are no eggs in this recipe. Use a ripe banana with spots for the best flavour and texture.
Homemade Nutella gives these cookies their rich chocolate-hazelnut flavour. It acts like the nut butter in the dough, helping create structure, moisture, and richness. Store-bought Nutella can work, but it will make the cookies much sweeter. I love using my homemade version because it is more balanced and not loaded with sugar and oil.
Vanilla Extract adds warmth and rounds out the chocolate flavour. It makes the cookies taste more bakery-style, even though we are doing a very unfussy, one-bowl situation.
Botanica Chocolate Protein Powder adds protein, structure, and even more chocolate flavour. Vanilla protein powder will also work, but the cookies will not be as chocolatey. Use a protein powder you genuinely like because the flavour will come through.
Hemp Seeds add healthy fats, plant-based protein, and a little texture. They are one of my favourite sneaky ingredients because they are small but mighty.
Hazelnuts add crunch and reinforce the Nutella flavour. They’re optional in the sense that the cookie will still work without them, but I think they make the cookies so much better.
Dark Chocolate creates melty little pockets throughout the cookies. Save a little for topping the cookies before baking so they look beautiful and taste extra chocolatey.
Flaky Salt balances the sweetness, and using a good-quality salt at the end (while still warm) not only looks pretty but also makes the chocolate-hazelnut flavours pop!

How to Make These Flourless Nutella Cookies

Start by preheating your oven to 350°F. Line a cookie sheet with parchment paper and set it aside.

Mix the Wet Ingredients

Add the ripe banana to a bowl and mash it well with a fork. You want it as smooth as possible, but a few small lumps are fine. Pour in the homemade Nutella and add the vanilla extract. Stir until the banana and Nutella are well combined. The mixture should look glossy, thick, and chocolatey.

Add the Protein Powder and Mix-Ins

Add the chocolate protein powder, hemp seeds, flaky salt, chopped hazelnuts, and most of the chopped dark chocolate. Stir well until everything is fully combined. The dough will be thick and a little sticky. That is what we want.

Shape the Cookies

Use an ice cream scoop to measure out 7 cookie balls onto the parchment-lined baking sheet. This keeps them even in size and helps them bake properly. Use a spatula to gently press each cookie down. These cookies do not spread much because they have no flour, butter, eggs, or leavening agent, so you want to shape them before baking. Press the remaining chopped chocolate onto the tops of the cookies.

Bake, Salt & Cool

Bake for 15 minutes. The cookies should look set on the outside but still soft. Do not overbake them. They will firm up as they cool. Sprinkle flaky salt over the cookies while they are still hot.

Allow the cookies to cool on the baking sheet for 30 minutes before moving or eating. I know this is annoying, but they need time to set. If you try to move them too early, they may fall apart, and then you’ll be forced to eat cookie crumbs off the tray. Tragic, but still delicious, let’s be honest!

How to Store Nutella Cookies

These flourless cookies are best stored in the fridge. Because they’re flourless and made with banana, they are softer and more moist than traditional cookies. Once they have cooled completely, transfer any uneaten cookies to an airtight container and refrigerate them. They will keep well in the fridge for up to five days. You can eat them cold, let them sit at room temperature for a few minutes, or warm them slightly if you want the chocolate to soften.

You can also freeze them. Place the cooled cookies in a freezer-safe container with parchment paper between layers. Let them thaw in the fridge or on the counter when you are ready to eat. This small batch makes 7 cookies, so honestly, storing them may not be your biggest problem.

Flourless Nutella Cookies FAQ

Can I use store-bought Nutella? Yes, but the cookies will be sweeter. My homemade Nutella is more balanced and lower in sugar, which is why I prefer it for this recipe.

Are these Nutella cookies gluten free? Yes, these cookies are naturally gluten free as long as your protein powder, chocolate, and other ingredients are certified gluten free if needed.

Are these cookies vegan? As written with Botanica protein powder, they are totally vegan. Be sure to double check your ingredients like the dark chocolate and protein powder if you want to make them vegan.

Can I use vanilla protein powder? If vanilla protein powder is all you have on hand, it will work. You could add a little cocoa powder for a deeper chocolate flavour if you want, or just leave it as is.

Can I double this recipe? Yes. This is a small-batch recipe, but you can double it if you want more cookies. Just make sure to space them out on the baking sheet.

Did you make this recipe?

I would love to hear how yours turned out! Leave a rating and review below and let me know. Try these other healthy cookie recipes next:

High Protein Flourless Cookies

Chocolate Chip Protein Cookies

Crispy Grain Free Granola Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Flourless Nutella Cookie (small batch!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 5

Cook Time 15

Rest Time 30

Total Time 50

Servings cookies

Calories 250kcal

Author Teri-Ann Carty

Equipment

oven, ice cream scoop, spatula

Ingredients

1 ripe banana mashed
½ cup nutella
½ tsp vanilla extract
¼ cup Botanica Chocolate Protein Powder
¼ cup hemp seeds
¼ cup hazelnuts roughly chopped
¼ cup dark chocolate chopped save 1 tbsp for garnishing tops of cookies
½ tsp flakey salt plus more for garnishing

US Customary - Metric

Instructions

Preheat oven to 350.
Place parchment onto a cookie sheet.
Add banana to a bowl and mash well with a fork.
Pour in Nutella and add vanilla, protein powder, hemp seeds, salt, hazelnuts and most of the chocolate. Stir well to combine.
Measure out 7 cookie balls onto parchment paper.
Use the spatula to press them down.
Add remaining chocolate on top.
Bake for 15 minutes.
Sprinkle with flaky salt while still hot.
Allow them to cool for 30 minutes on the cookie sheet.
Refrigerate any uneaten cookies.

Notes

Any of my nut or seed butters will work in this cookie.
Vanilla protein will also work; they just won't be as chocolatey.

Nutrition

The post Flourless Nutella Cookies appeared first on Teri-Ann Carty.

Snickers Banana Popsicles

Teri-Ann Carty — Fri, 24 Jul 2026 08:00:31 +0000

Home » Desserts

Snickers Banana Popsicles

Created by: Teri-Ann Carty

If you love Snickers chocolate bars as I do, you're going to be obsessed with these Chocolate Banana Popsicles, aka my Snickers Popsicles! They are an easy homemade Snickers-inspired treat, made with frozen bananas, creamy peanut butter, roasted peanuts, dark chocolate, and flaky sea salt. Sweet, salty, crunchy, chocolatey, naturally gluten free, and perfect for summer when you want a fun frozen dessert that tastes like a candy bar but feels a little more wholesome!

This post may contain affiliate links

Homemade Snickers Banana Popsicles

Years ago, I made banana bark, and it kind of went viral, with several accounts reposting it. I clearly love a Snickers-inspired recipe because I have made Vegan Marshmallow Snickers Bars, the infamous Snickers Date Bark, and now I am so excited to share what might be the world’s easiest Snickers recipe: the Banana Snickers Popsicle!

Think of these as homemade Snickers bars in a popsicle form. A banana gets a popsicle stick, a generous layer of peanut butter, a crunchy coating of roasted peanuts, a dunk in melted dark chocolate, and a final sprinkle of flaky sea salt. That is it.

This recipe is kind of a take on my Banana Bark from 2023, but in popsicle form, which is perfect for the kind of weather we are having right now.

Easy is the name of the game. Summer feels busy, and my life has been rather overwhelming. I’m going through a heavy time, and god knows I do not need to overcomplicate anything. I’m quite happy to insert a popsicle stick into a banana, cover it with peanut butter, peanuts, and chocolate, and call it dessert.

If you are with me, let’s go!

Why You’ll Love These Banana Chocolate Popsicles!

They are simple, refreshing, nostalgic, delicious and chocolatey – what isn’t there to love? These deeply satisfying popsicles will not last long, especially if the weather keeps up with this heat! They truly are a gift from the freezer on a hot day, and it’s like having your favourite chocolate bar but cold and infused with banana.

They are sweet from the banana, rich from the peanut butter, crunchy from the peanuts, and coated in dark chocolate for that classic Snickers feeling. A little flaky salt on top brings everything together because chocolate, peanut butter, banana, and salt will always be a yes from me.

Naturally gluten free, easy to keep in the freezer, and perfect for kids, adults, summer parties, late-night freezer raids, or anytime you want something cold and chocolatey.

Ingredients for Homemade Snickers Banana Popsicles

Bananas are the base of these popsicles. Once frozen, they become creamy, sweet, and almost ice cream-like. Use ripe bananas that are sweet but still firm enough to hold their shape when sliced and placed on popsicle sticks.
Peanut Butter is what gives these popsicles the Snickers vibes. I love using my homemade peanut butter because it tastes so fresh. If you don’t want to make your own peanut butter, of course, any creamy organic peanut butter will work.
Roasted Peanuts bring crunch and are essential if you want these popsicles to taste like a Snickers bar. They stick to the peanut butter, creating a textured coating before the bananas are dipped in chocolate. Press them in gently so every bite has that salty, nutty crunch.
Dark Chocolate Chips create the outer shell once melted, and the popsicles are dipped. Once the chocolate sets in the freezer, it becomes crisp and snappy around the banana, peanut butter, and peanuts. Milk chocolate will work, but it will be much sweeter. I prefer dark chocolate here because the bananas are already naturally sweet.
Flaky Sea Salt is the finishing touch. It balances the sweetness, makes the chocolate taste richer, and gives the popsicles that salty-sweet magic that makes Snickers-inspired recipes so good.

How to Make These Chocolate Covered Banana Popsicles

These Snickers popsicles are fun to make and super easy! Recruit the kiddos or whip these together before the next heatwave, and you’ll have yourself a nostalgic snack that you made right at home!

Prepare Your Plate

Place a piece of parchment paper onto a large plate or platter. Make sure the plate fits in your freezer before you begin. Please do not learn this lesson after the bananas are already covered in peanut butter and chocolate.

Prepare the Bananas

Peel the bananas and slice each one in half. You should have eight banana halves total. Insert a popsicle stick into the bottom of each banana half. Push it in far enough that the banana feels secure, but not so far that it splits.

Spread with Peanut Butter

Spread a generous amount of peanut butter onto each banana, about one tablespoon per banana half. It does not have to be perfect. Rustic is fine. Delicious is the goal.

Roll in Peanuts

Place the roasted peanuts onto a plate. Roll each peanut butter-coated banana into the peanuts, pressing any loose peanuts gently into the peanut butter so they stick.

Freeze Briefly

Place the bananas onto the parchment-lined plate and freeze for about 30 minutes. This helps everything firm up before dipping in chocolate.

Coat with Melted Chocolate

Melt the dark chocolate chips in the microwave in 30-second increments, stirring between each round, until completely smooth. Use a narrow glass or jar if you can, because it makes dipping easier. Dunk each banana into the melted chocolate, letting any excess drip off. Place the dipped bananas back onto the parchment paper.

Add Flaky Salt

Before the chocolate fully sets, sprinkle each pop with flaky sea salt.

Freeze Until Set

Freeze until fully set, about 2 hours. Once frozen, they are ready to enjoy!

Ways to Customize Your Snickers Banana Popsicles

There are so many ways to make these chocolate banana popsicles your own.

Switch up your nut butter: Not a fan of peanut butter? Swap it out for almond butter, cashew butter, or go nut-free and use sunflower seed butter or tahini would also work. Each one will give the pops a slightly different flavour, but the method stays the same.
Want more crunch? Roughly chop your peanuts if you want a finer layer of crunch; you could also do a double layer if you wanted to. Try adding crushed pretzels, granola, cacao nibs, or toasted coconut for another texture.
Make it caramely: You could add a very thin layer of date caramel before rolling the bananas in peanuts. That would be next-level delicious, but also a little more work, and today we are not overcomplicating our lives.

Homemade Snickers Banana Popsicles FAQ

How long do frozen banana pops last? Store them in an airtight freezer-safe container for up to one month. Place parchment paper between layers so they do not stick together.

Can kids eat these? Absolutely. Kids will love these. Just be mindful of peanut allergies and consider cutting them into smaller pieces for younger children.

Can I make these without peanuts? Yes. You can use chopped almonds, cashews, sunflower seeds, pumpkin seeds, granola, or coconut instead. The flavour will change, but they will still be delicious.

What if my chocolate is too thick for dipping? Add a teaspoon of coconut oil to the melted chocolate to help thin it out and make dipping easier.

Did you make this recipe?

I would love to know how you liked them! Leave a rating and review below and then try these other delicious freezer snacks next:

Sugar-Free Strawberry Ice Cream Bars

Granola Cottage Cheese Ice Cream

Peanut Butter and Jelly Ice Cream Bar

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Homemade Snickers Banana Popsicles

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings popsicles

Calories 389kcal

Author Teri-Ann Carty

Equipment

popsicle sticks, parchment paper, microwave

Ingredients

4 bananas
¼-⅓ cup organic peanut butter
1 cup roasted peanuts
1½ cups dark chocolate chips
flaky sea salt

US Customary - Metric

Instructions

Place parchment down onto a large plate or platter.
Peel bananas and slice in half.
Insert a popsicle stick into the bottom of each banana half.
Spread a generous amount of peanut butter onto bananas (approximately 1 tbsp per banana).
Place peanuts onto a plate and roll the banana into the peanuts; press any loose peanuts into the peanut butter.
Place bananas onto a parchment-lined plate and place in the freezer for approximately 30 minutes.
Melt chocolate in the microwave in 30-second increments until fully smooth.
Dunk bananas into chocolate, allowing any excess chocolate to drip off.
Place on parchment paper and sprinkle with flaky salt.
Freeze until fully set, about 2 hours.

Notes

Milk chocolate will work, but it will be very sweet.

Nutrition

The post Snickers Banana Popsicles appeared first on Teri-Ann Carty.

Sugar-Free Strawberry Ice Cream Bars

Teri-Ann Carty — Wed, 15 Jul 2026 08:00:32 +0000

Home » Desserts

Sugar-Free Strawberry Ice Cream Bars

Created by: Teri-Ann Carty

These sugar-free Strawberry Ice Cream Bars are creamy, fruity, high in protein, and made with simple ingredients. They're refreshing, naturally sweet, low-carb, and the perfect freezer snack for hot summer days when you want something to cool you down!

This post may contain affiliate links

Sugar-Free Strawberry Ice Cream Bars

Is it hot enough for ya? Summer has arrived, and she is not playing around. I don’t know about where you’re at, but we just had a 36-degree day, and when I wasn’t eating one of these sugar free Strawberry Ice Cream Bars, I was thinking about one!

I bought a mini freezer this year, and it was the best decision ever. Dramatic? Maybe. True? Absolutely, and I’ve also been loving having these ice cream bars being readily available in the mini freezer! It’s been fun having this mini freezer because it means I have more space to play around with things like fun mocktail ice cubes, freshly picked strawberries, and so much more!

Summer snacks are better when they’re cold, and these Strawberry Ice Cream Bars are about to become your new favourite! If you want a vegan version, click here because I’ve gotchu!

Why You’ll Love These Ice Cream Bars!

Umm, let me count the reasons: they’re creamy, refreshing, naturally sweet, made with simple ingredients and taste damn good! No refined sugar, no complicated steps, no ice cream machines, just a simple recipe that really delivers on flavour and lovability!

Protein ice cream is trending right now, and with very good reason. Why have regular ice cream when you could make something that tastes like a treat and gives your body the added benefit of protein? When you combine Greek yogurt and cottage cheese, magical things happen, and just trust me when I say you’ll have this recipe on repeat all summer long!

Do You Need to Own an Ice Cream Maker?

No, and thank goodness.

You do not need an ice cream maker for these strawberry ice cream bars. You do not need a fancy machine or a custard base, and this recipe is not complicated by any means. All you need is a blender (or food processor), ice cream bar moulds, and a freezer.

Ingredients for Sugar Free Strawberry Ice Cream Bars

Here are the ingredients you’ll need to make these strawberry ice cream bars:

Greek Yogurt is the creamy, protein-rich base of these bars. It adds tang, body, and that thick texture that helps make these feel more satisfying than a simple fruit popsicle. It also helps make this a more balanced snack rather than just something sweet and cold.
Cottage Cheese is the secret to pumping up the protein. Once blended, it becomes smooth and creamy and tastes nothing like cheese. I promise. It simply gives the bars a richer texture and helps create a more satisfying bar. Any percentage of cottage cheese works. I do not do low-fat, but you do you.
Strawberries bring the colour, sweetness, and that real strawberry flavor. You can use fresh or frozen strawberries here. Fresh strawberries are beautiful when they are in season, but frozen strawberries work wonderfully too, especially if you already have a bag in the freezer.
Banana adds natural sweetness and helps the bars freeze with a creamier texture. A ripe banana is best because it adds more sweetness. A frozen banana would also be great here, making the mixture even colder and thicker when blended.
Vanilla softens the tang from the yogurt and cottage cheese and brings that classic strawberries-and-cream flavour.
Salt is only needed by the pinch, but it makes a difference. Salt helps balance the sweetness and makes the strawberry flavour pop.

Frozen or Fresh Strawberry?

You can use either fresh strawberries or frozen strawberries for this recipe!

I used fresh strawberries because summer strawberries are a gift, and I had them on hand. When strawberries are in season, they are sweet, juicy, bright, and full of flavour. They make these bars taste like peak summer. That said, frozen strawberries are a great option too. They are often picked at peak ripeness and frozen quickly, which means they can still have excellent flavour. If using frozen strawberries, let them defrost slightly before blending so your blender does not have to work quite so hard.

If your berries aren’t sweet enough, try adding a little maple syrup, agave or honey. I made a version with three tablespoons of maple syrup, and it was delicious. If you prefer your ice cream a little sweeter, use that option. If you want to keep them completely free from added sugar, leave it out.

How To Make Strawberry Ice Cream Bars

Making these strawberry ice cream bars is quick and easy; the hardest part is waiting for them to chill!

Blend Until Smooth

Add all of the ingredients to a blender or food processor. Blend until the mixture is completely smooth and creamy. You do not want any chunks of cottage cheese remaining. The mixture should look like a thick strawberry smoothie. Taste it before pouring. This is your moment to adjust.

*If you are using frozen strawberries or frozen banana, make sure your blender can handle it. You may need to stop and scrape down the sides a few times.

Pour Into Moulds & Freeze

Pour the blended mixture into ice cream bar moulds. Try to fill each mould evenly so the bars freeze at the same rate. Place the moulds on a flat surface in the freezer. Freeze for at least four hours; overnight is better if you’ve got the time. They need to be fully set before being removed.

Pop Out and Enjoy

Once frozen, pop the bars out of the moulds and enjoy. If they are sticking, run the outside of the mould under warm water for a few seconds to loosen them. That is truly it. Enjoy!!

Tips for Making Sugar Free Strawberry Ice Cream Bars

Use ripe fruit. Since this recipe has no refined sugar, the sweetness comes from the strawberries and banana. Ripe fruit makes a big difference.
Blend until completely smooth. The cottage cheese needs to be fully blended so the texture becomes creamy. No one wants surprise curds in an ice cream bar.
Taste before freezing. Once frozen, the sweetness will taste slightly muted, so make sure the mixture tastes good before it goes into the moulds.
Use a flat freezer surface. This helps the bars freeze evenly and prevents spills. Ask me how I know.
Let them freeze fully. Four hours is the minimum, but overnight is even better.

What Makes These the Best Ice Cream Bars?

They’re cold,

They’re creamy,

Refreshing, and actually satisfying!

They taste like classic strawberry cream ice cream but are made with a simple yet unexpected protein-rich ingredient. Cottage cheese helps create the creamy base, but more importantly, it brings a huge protein boost!

The fact that these ice cream bars are also refined sugar-free is really just the kicker! Perfect for hot afternoons, post-workout snacks, healthy desserts, or those moments when you want something sweet without feeling like you have just eaten a sugar bomb. If you love ice cream but want something lighter, fresher, and higher in protein, or made without protein powder, this recipe is for you.

Sugar Free Strawberry Ice Cream Bars FAQ

Can I add maple syrup or honey? Of course, if you prefer a sweeter bar, you can add a few tablespoons of maple syrup or honey. I tested them with three tablespoons of maple syrup and loved the result.

Can I use frozen strawberries? Absolutely, frozen strawberries work well in this recipe, but you’ve gotta let them sit out and thaw a bit before you blend them.

Can I make these vegan? I’ve made a vegan strawberry ice cream bar, so click here to check it out! Alternatively, if you want to use this recipe, just use plant-based alternatives for the ingredients.

Are these low carb? They’re lower in carbs than many traditional ice cream bars, especially because they contain no refined sugar. The strawberries and banana do contain natural carbohydrates, so keep that in mind depending on your needs.

Can I dip these in chocolate? Uh, yeah you can! Melt dark chocolate chips in a narrow glass container in 30-second increments until smooth, then dip the frozen bars. Let the chocolate set before enjoying.

How long do these bars last in the freezer? Store them in the freezer for up to one month. Once removed from the moulds, you can wrap them individually or store them in an airtight freezer-safe container.

Did you make this recipe?

If you made these, I would love to hear from you! Leave a rating and review below and let me know how you liked them! If you want to try some other ice cream recipes, check out these recipes next!

Granola Cottage Cheese Ice Cream

Peanut Butter Jelly Ice Cream Bars

Vegan Cookies and Cream Magnums

Banana Citrus Strawberry Popsicles

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Sugar Free Strawberry Ice Cream Bars

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 4

Total Time 4 10

Servings bars

Calories 61kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup Greek yogurt*
1 cup 2% cottage cheese*
1 cup strawberries fresh or frozen
1 ripe banana frozen banana would be great too!
1 tsp vanilla
pinch salt

US Customary - Metric

Instructions

Add all the ingredients into a blender or a food processor.
Blend until smooth.
Pour into ice cream bar moulds.
Place on a flat surface in the freezer for 4 hours or overnight.
Once fully set, pop them out of the mould and enjoy!

Notes

Use a plant-based yogurt if you're vegan.
Any percentage of cottage cheese works. I don't do low-fat, but you do you!
If you want to dip these in chocolate, add 1 cup of dark chocolate chips to a narrow glass container that's wide enough to dip them. Microwave in 30-second increments until smooth. Approximately 90 seconds.

Nutrition

The post Sugar-Free Strawberry Ice Cream Bars appeared first on Teri-Ann Carty.

Grandma’s Rhubarb Cake

Teri-Ann Carty — Wed, 01 Jul 2026 08:00:02 +0000

Home » Desserts

Grandma’s Rhubarb Cake

Created by: Teri-Ann Carty

There's nothing like grandma's baking, and this Rhubarb Cake recipe is adapted from a family classic. Made with fresh rhubarb, ripe bananas, coconut sugar, buttermilk, olive oil, and cinnamon, resulting in a tender, moist crumb. It is sweet, tart, nostalgic, easy to make, and perfect served with Greek yogurt, ice cream, or a hot cup of coffee.

This post may contain affiliate links

Grandma’s Rhubarb Cake

My mom has been making this cake ever since I was a child. This rhubarb cake recipe was passed down to her from my grandmother, my mom’s mom, and the last time I was home, I made a decision that I think you, my wonderful community, will really appreciate.

My mom is going to be 78 this coming January. It is so hard to believe. She is in good health, unless you ask her; her body is strong, bad knees and all, and she is sharp as a tack, thank goodness for that. My stepdad just had his shoulder replaced and is already raring to go, so between the two of them, they plan to live a whole lot more life. Something I am incredibly grateful for.

My grandmother passed away many years ago, but we spent loads of time together. My mom was the only girl, but she had five brothers. A good old-fashioned Irish Catholic family. My mom grew up on a farm. They did not have running water, and from what I have been told, everyone bathed in a tub on Saturday night, and the last person in got the dirtiest water. Horrifying, but also, what a time.

My grandmother made everything from scratch. Bread, pastry, butter, preserves, the whole lot. There was not a lot of money, and there were a ton of mouths to feed, but they made it work. My mom’s job was to retrieve the eggs from the chicken coop, which she really did not love. Constantly being pecked by hens does not exactly sound like my dream chore either.

I remember my grandmother’s recipe books. Covered in flour, stained by lard, pages stuck together from sticky fingers and years of use. There is something so beautiful about recipes like that. They are not just instructions. They are history.

My Healthy Take on This Old Fashioned Rhubarb Cake!

The last time I was home, my mom made her rhubarb cake. Rhubarb grows wild in Ontario, and there always seems to be too much to eat. My mom loves it and makes rhubarb preserves to have over the winter months, which is just another thing she learned from her mother. As we ate the cake, my mom looked at me proudly and said, “I used only maple syrup to sweeten this cake.” She then told me that when her mother made it, she added two cups of white sugar. Two whole cups!!!

I sat there with my mouth ajar because I could not imagine adding two cups of sugar to anything. That was the moment it came to me. Could I recreate some of my grandmother’s old recipes and make them healthier? I thought this could be fun, delicious, and a beautiful way to connect back to my Grandma Doyle. So here we are, starting with this healthy rhubarb cake recipe!

What I did differently

This is my version of an old-fashioned rhubarb cake recipe, but with a few modern updates. Instead of two cups of white sugar, we are using ripe bananas and coconut sugar for sweetness. Instead of making it overly heavy, we are keeping the crumb soft and tender with buttermilk and olive oil. The rhubarb still does what rhubarb does best: it brings that bright, tart, almost jammy bite that makes this cake so special. This is not a sugar-free cake, and it is not trying to be. It is still cake. But it is a more balanced, more nourishing version of a family classic, and that is the sweet spot I love.

A healthy rhubarb cake should still taste like cake. It should still feel cozy and nostalgic. It should still make you want another square. This one does all of that while using ingredients I feel good about. It’s tender, tart, and lightly sweet, topped with a simple cinnamon-coconut sugar topping that gives the whole thing a little sparkle!

Health Benefits of Rhubarb

Rhubarb is one of those ingredients that feels very old school, in the best way. It is tart, bright, and technically a vegetable, though we almost always treat it like fruit in baking. Rhubarb is naturally low in sugar, high in fibre, and contains antioxidants and vitamin K. It is also one of those seasonal ingredients that instantly make a recipe feel seasonal because it’s not always available fresh!

Do You Need to Cook Rhubarb Before Baking?

No, you do not need to cook rhubarb before adding it to this cake. For this simple rhubarb cake recipe, the rhubarb is chopped and folded directly into the batter. As the cake bakes, the rhubarb softens and releases its juices, creating little pockets of tart, jammy flavour throughout the cake. That is part of what makes this rhubarb cake so easy. No pre-cooking, no extra pot, no unnecessary steps. Just chop it, toss it into the dry ingredients, and let the oven do the work.

Ingredients for Rhubarb Cake

Buttermilk helps create a tender, moist crumb. It adds acidity, which reacts with the baking soda and helps the cake rise. If you do not have buttermilk, you can make your own by combining milk with apple cider vinegar and letting it sit for a few minutes to curdle.
Baking Soda gives the cake lift. It reacts with the acidity in the buttermilk, helping the cake rise and stay soft instead of dense.
Ripe Bananas add natural sweetness and moisture. They are part of what makes this a healthy rhubarb cake recipe, as they allow us to use less added sugar.
Coconut Sugar brings a deeper, more caramel-like sweetness than white sugar. It is used in the batter and in the cinnamon topping.
Olive Oil adds moisture and richness. I love using olive oil in cakes because it keeps the texture soft and gives the crumb a beautiful tenderness. Use a mild olive oil so the flavour does not overpower the rhubarb.
Eggs help bind the cake together and give it structure. It also adds richness and helps the batter bake into a soft, cohesive cake.
Vanilla rounds out the flavour and adds warmth to the cake. It makes the bananas, cinnamon, and rhubarb feel more balanced.
Salt is small but mighty. It brings out the sweetness, balances the tart rhubarb, and makes the whole cake taste more complete.
Flour gives the cake structure. If you need this cake to be gluten-free, use a high-quality gluten-free 1:1 flour blend.
Rhubarb is the star of the show. It adds tartness, moisture, and that old-fashioned flavour that makes this cake so special. I use fresh rhubarb, chopped into small pieces so it bakes evenly in the cake.
Cinnamon is used in the topping, adding warmth. It pairs beautifully with rhubarb and gives this cake that cozy, homemade feeling.

How to Make This Easy Rhubarb Cake

Preheat and Prepare the Pan

Preheat your oven to 350°F. Line an 8×8 pan with parchment paper so the cake is easy to lift out once it has cooled.

Prepare the Buttermilk Mixture

In a large measuring cup, add the buttermilk. Stir in the baking soda and let it sit for about 10 minutes. This gives the baking soda time to react with the buttermilk’s acidity.

Mix the Wet Ingredients

After 10 minutes, add the olive oil, vanilla, and egg to the buttermilk mixture. Whisk until everything is combined. Then add the mashed bananas and stir again. The mixture will look creamy, slightly thick, and a little rustic from the banana. That is exactly what we want.

Prepare the Dry Ingredients

In a large bowl, combine the flour, coconut sugar, and salt. Add the chopped rhubarb and toss it through the dry ingredients with your hands or a spoon. Coating the rhubarb in flour helps keep it evenly distributed in the batter. Coating the rhubarb also keeps it from slipping to the bottom of the pan while baking, so make sure each piece is covered.

Combine Wet and Dry

Pour the wet ingredients over the dry ingredients. Mix well, making sure there are no dry pockets of flour remaining. The batter will be thick and full of rhubarb. Do not overthink it, but do make sure everything is properly combined. Pour the batter into the prepared pan and smooth the top with a rubber spatula. In a small bowl, stir together the coconut sugar and cinnamon. Scatter it evenly over the top of the cake.

Bake Your Rhubarb Cake!

Bake for 40 minutes, or until the cake is set, golden, and a toothpick inserted into the centre comes out mostly clean. The top should look golden brown, the edges should be slightly pulled away from the pan, and your kitchen should smell like someone’s grandmother came over and blessed the house with sugar and spices!

Cool and Serve

Allow the cake to cool for at least 30 minutes before serving. This helps the crumb settle and makes it easier to slice. Serve with ice cream, Greek yogurt, or just as is with a cup of coffee.

Storing and Freezing Rhubarb Cake

Store this moist rhubarb cake in an airtight container at room temperature for one to two days, or in the fridge for up to five days. Because the cake is moist from the bananas, olive oil, buttermilk, and rhubarb, I prefer storing it in the fridge if I am keeping it for more than a day. You can also freeze it. Slice the cake into squares, wrap them individually, and store them in a freezer-safe bag or container. Thaw in the fridge overnight or on the counter when you are ready to enjoy.

You Will Love This Recipe for Rhubarb Cake

If you love grandma’s baking, you’re going to love this cake! Also, if you love rhubarb, you’re going to be obsessed. This cake tastes classic but has been brought up to the times and supports your health instead of targeting it! It has all the charm of an old-fashioned family recipe, but with a healthier twist. It is the kind of cake you can serve for dessert, but also the kind of cake I fully support eating with Greek yogurt for breakfast. No judgment here. Honestly, that sounds like balance to me.

Rhubarb Cake FAQs

Can I make this cake with frozen rhubarb? Yes, you can make this cake with frozen rhubarb. I prefer fresh rhubarb for this recipe, but frozen will work if that is what you have or you’re making it out of season. For best results, do not thaw it completely before adding it to the batter, as thawed rhubarb can release a lot of liquid. Chop it if needed, then toss it into the dry ingredients just like fresh rhubarb.

Is this a healthy rhubarb cake? This is a healthier take on an old-fashioned rhubarb cake. It uses bananas and coconut sugar for sweetness, olive oil for moisture, and fresh rhubarb for tart flavour. It is still cake, but it is made with more thoughtful ingredients.

Can I make this cake gluten free? Yes. Use a high-quality gluten-free 1:1 flour blend in place of regular flour. Make sure the blend is intended for baking and contains binders such as xanthan gum for the best texture.

Can I make this cake dairy free? It’s definitely possible by using a dairy-free milk with apple cider vinegar in place of buttermilk. Let it sit for about 10 minutes before using.

Do I need to peel rhubarb? No, you do not need to peel rhubarb. Just trim the ends, wash it well, and chop it into small pieces.

Did You Make This Recipe?

I would love to get your feedback in the comments below! Don’t forget to review and say thank you to Grandma Doyle! I hope I did you proud.

Other Healthy Desserts

If you loved this easy rhubarb cake, try these healthy desserts next:

High Protein Vanilla Birthday Cake

High Protein Chocolate Lava Cake

Gluten-Free Lemon Cheesecake Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Grandma’s Rhubarb Cake (but healthier)

Course Dessert

Cuisine Canadian

Prep Time 15

Cook Time 40

Setting Time 1

Total Time 1 55

Servings servings

Calories 305kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup buttermilk or 1 cup milk +1 tsp apple cider vinegar
1 tsp baking soda
2 ripe bananas mashed
½ cup coconut sugar
½ cup olive oil
1 egg
1 tsp vanilla
½ tsp salt
2 cup flour
2 cups rhubarb chopped

Topping Ingredients

¼ cup coconut sugar
1 tsp cinnamon

US Customary - Metric

Instructions

Preheat oven to 350.
Line an 8x8 pan with parchment paper
In a large measuring cup, add buttermilk. Add baking soda to the milk and stir to combine. Allow that to sit for 10 minutes.
After 10 minutes, add oil, vanilla and egg. Whisk to combine.
Add mashed banana to wet ingredients and stir to combine.
Toss the rhubarb into the dry ingredients and use your hands to coat.
Pour wet over dry.
Mix WELL. Ensure that no dry ingredients are remaining.
Pour batter into the pan. Smooth the top with a rubber spatula.
Stir cinnamon into 1/4 cup coconut sugar.
Scatter cinnamon sugar evenly over the cake.
Bake for 40 minutes.
Allow the cake to cool for 30 minutes before serving.
Serve with ice cream or Greek yogurt.

Notes

I use fresh rhubarb for this cake.

If you need it to be gluten-free, use a high-quality gluten-free 1:1 flour like this one.

Nutrition

The post Grandma’s Rhubarb Cake appeared first on Teri-Ann Carty.

Peanut Butter Protein Bars

Teri-Ann Carty — Wed, 24 Jun 2026 08:00:57 +0000

Home » Desserts

Peanut Butter Protein Bars

Created by: Teri-Ann Carty

These No Bake Chocolate Peanut Butter Protein Bars are rich, chewy, easy to make and packed with nourishing ingredients like oats, homemade peanut butter, protein powder, ground flax, dates, maple syrup, and dark chocolate. Gluten free, no baking required and perfect for meal prep! Keep them in your fridge as a satisfying snack, post-workout bite, or healthy dessert.

This post may contain affiliate links

Peanut Butter Protein Bars (No Bake!)

You know how much I love a good snack, and these bars check all the boxes. Protein, healthy fats, fibre, chocolate, peanut butter, and no baking required!

I’ve had this recipe in my brain, taking up real estate for weeks now, and I’m so excited to finally be putting it down on paper and sharing it with all of you. I used my homemade peanut butter recipe for these peanut butter protein bars, and all I can say is wow. Let me tell you, it made all the difference! Making my own nut butters has honestly been one of the best kitchen decisions I have ever made. The quality, the taste, and the satisfaction I get from making something from scratch is next level. Being able to make almost everything myself makes me so proud, and my goal is always to help you feel that same confidence in your own kitchen. So, if chocolate peanut butter is your vibe, these bars are absolutely for you.

Homemade Peanut Butter Protein Bars

They are the perfect summer snack because you do not have to turn on the oven. I generally don’t love raw treats, probably because I had about 100 too many raw vegan snacks while I was in Bali, and it turned me off for a while. But then I remember my protein balls, my cookie dough bark, and now these no bake peanut butter protein bars, and I have to be honest with myself.

I do love raw treats. They just have to be done right!

You all know how I’ve been watching my sugar intake, so this whole recipe only has 1/3 cup of maple syrup, and if you want to cut back on the sugar even more, the dark chocolate peanut butter topping is absolutely optional. I made these without the topping, and honestly, I think I prefer them without it! For the photoshoot and video, I cut these into 9 squares, and you could keep them that way, but honestly, cutting those 9 bars into 18 makes the perfect serving.

The Best No Bake Peanut Butter Protein Bars Recipe!

It seriously is the best because last year I was deeply in love with my Almond Butter Protein Bars and I was making them all the time, at this point I hadn’t yet made my own homemade peanut butter, and if I’m being honest, peanut butter is a little more nostalgic for me, and I just love it so much! I didn’t think a protein bar could possibly outshine the almond butter one, but well, here we are! This peanut butter protein bar recipe is everything I want in a homemade snack. It is quick, satisfying, easy to customize, and every ingredient carries weight and purpose. The fact that this healthy protein bar is also no bake just makes things that much easier, you know, I love a cool chocolatey snack! Let’s make ’em!

Ingredients for No Bake Chocolate Peanut Butter Protein Bars

With just a handful of pantry ingredients and a freezer, you can make yourself a healthy, no bake snack that is perfect for every occasion. Here is what you’ll need:

Oats give these bars structure and chew as they absorb moisture from the peanut butter, maple syrup, and milk to create the perfect base for this no bake recipe. Use certified gluten free oats if necessary. Steel-cut oats and quick oats will not give you the same texture.
Peanut Butter is the heart of this recipe. I used my homemade peanut butter because the flavour is so fresh, and the texture is the perfect amount of runniness. Any smooth natural peanut butter will do just so long as it’s loose enough to blend easily into the dough. Peanut butter adds healthy fats, plant-based protein, and that unmistakable nutty richness.
Protein Powder helps boost the protein content and gives the dough structure. I use Botanica vanilla protein powder because it blends beautifully and tastes great. The protein powder you choose will affect the flavour, so use one you genuinely enjoy.
Ground Flax is my sneaky health boost in this recipe. It adds fibre, healthy fats, and a little extra structure to the bars. I love adding it to recipes like this because it blends right in while making the bars more satisfying.
Maple Syrup adds natural sweetness and helps bind the mixture together. The whole recipe only uses 1/3 cup, which keeps the bars sweet enough without going overboard.
Medjool Dates add a soft, caramel-like sweetness and help the dough hold together. They also bring fibre, which makes these bars feel more balanced and satisfying.
Vanilla rounds out the flavour and makes the bars taste more dessert-like.
Milk in a small amount helps the mixture come together in the food processor. You can use any milk you like, including dairy or plant-based milk.
Salt is essential, as you should know by now! It balances the sweetness and makes the peanut butter and chocolate taste even better.
Dark Chocolate Chips create the rich chocolate topping. I love dark chocolate here because the base is already naturally sweet from maple syrup and dates. If you prefer something sweeter, use semi-sweet chocolate or milk chocolate chips.
Flaky Sea Salt on top makes these bars feel special and elevated. I never met a recipe in my life that didn’t benefit from a little sprinkle of flaky sea salt, as it balances the sweetness and gives that salty-sweet finish that makes peanut butter and chocolate protein bars so addictive.

The Best Types of Protein Powder to Use

You already know I’m going to say Botanica! It’s the best protein powder hands down for really anything. I especially love it in these no bake protein bars because it isn’t grainy! The protein powder quite literally disappears into the mixture and just leaves you with a subtle flavour that you actually enjoy instead of wanting to disguise.

If you already have protein on hand, use it! Plain protein powder may leave you wanting to add a little more sweetness to your bars, vanilla will warm things up, and chocolate will intensify that chocolate peanut butter flavour profile. Whey protein may also work, though it can create a slightly different texture that sometimes feels chalky.

How to Make These Chocolate Peanut Butter Protein Bars

Making these protein bars is so easy! Start with lining an 8×8 baking dish with parchment paper, leaving a little overhang if possible. This makes it much easier to lift the bars out once they are chilled.

Blend the Base

Add the oats, peanut butter, protein powder, ground flax, maple syrup, dates, vanilla, milk, and salt to a food processor. Blend until the mixture comes together into a thick dough. You’ll know it is ready when it holds together easily when pressed between your fingers. If it feels too dry, add a tiny splash more milk. If it feels too sticky, add a few more oats.

Press Into the Pan

Transfer the dough into the prepared pan. Use a spatula or your hands to press it firmly and evenly into the bottom of the pan. Do not be gentle here. A firm press helps the bars hold together once sliced.

Melt the Chocolate

Add the chocolate chips to a microwave-safe bowl and melt in 30-second increments, stirring between each round. If you don’t have a microwave, you can double boil to melt the chocolate. Once smooth, stir in the peanut butter until the topping looks glossy and pourable. Pour the chocolate peanut butter mixture over the bars. Use an offset spatula to smooth it evenly from edge to edge.

Freeze Until Set

Place the pan in the freezer for about 30 minutes, or until the chocolate topping is firm. Once the chocolate has set, sprinkle with flaky sea salt. Remove the bars from the pan and use a sharp chef’s knife to cut them into 9 larger bars or 18 smaller pieces.

Storing Homemade Peanut Butter Protein Bars

The best way to store these no bake protein bars is in the fridge. Keeping them in the freezer would also work, but you’ll want to leave the bar out for a few minutes so it softens up some and you don’t hurt a tooth! Keep them in an airtight container for up to one week. If stacking them, place parchment paper between layers so the chocolate topping does not stick. Because they are made with only raw ingredients, they hold together well when chilled. If left out too long, they will soften, especially in warm weather.

How to Customize Your Homemade Protein Bars

There are so many ways to customize these protein bars! You could truly use any nut butter of your preference as long as the texture is smooth and runny. Check out some of these other nut butter recipes to get some inspiration! You can also play with add-ins such as chopped nuts, cacao nibs or hemp seeds for extra nutrition. You can also skip the chocolate topping completely. I made these without the topping, and honestly, I think I might prefer them that way some days. The topping is delicious, but the base is strong enough to stand on its own.

No Bake Chocolate Peanut Butter Protein Bars FAQ

Can I use a different nut butter? Absolutely. Almond butter, cashew butter, or tahini will all work. For best results, use a runny nut butter so the dough blends easily and holds together.

Can I bake these bars? I haven’t tested this recipe in the oven, and quite frankly, I don’t want to! This no bake recipe is so simple and perfect that I wouldn’t even attempt to bake it! Keep it simple

Are these bars suitable for kids? Yes, these bars can be a great snack for kids, especially if your child enjoys peanut butter and chocolate. Just be mindful of allergies, the type of protein powder you use, and how much added sweetness you prefer.

Are these bars gluten free? If you use certified gluten-free oats, check that your protein powder and chocolate chips are gluten free.

Can I make these without the chocolate topping? Of course, and honestly, I love them without the topping.

How many bars does this recipe make? You can cut this recipe into 9 larger bars or 18 smaller pieces. I love the smaller pieces for a quick snack or a little dessert.

Did You Make This Recipe?

If you made these protein bars, I would love to get your feedback and rating down below! Let me know if you customized them or made them exactly as written.

If You Love This Recipe, Try These Next

High Protein Flourless Cookies

High Protein Cookie Dough Bark

High Protein Strawberry Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

No Bake Chocolate Peanut Butter Protein Bars

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 30

Total Time 40

Servings bars (or 18)

Calories 462kcal

Author Teri-Ann Carty

Equipment

8x8 baking pan
food processor
spatula

Ingredients

1 cup oats
1 cup peanut butter*
½ cup Botanica Protein Powder
¼ cup ground flax
⅓ cup maple syrup
3 medjool dates pits removed
1 tsp vanilla
3 tbsp milk
½ tsp salt
1 cup dark chocolate chips
¼ cup peanut butter
flaky sea salt

US Customary - Metric

Instructions

Line an 8x8 pan with parchment paper.
Add everything up to chocolate chips into a food processor.
Blend until dough comes together. It should hold together easily when squished.
Drop dough into pan. Use a spatula to press it firmly into the pan.
Melt chocolate chips in 30 second increments until melted.
Add 1/4 cup of peanut butter to the chocolate and stir to combine. Pour over the bars. Use an offset to even it out.
Place in the freezer for 30 minutes.
Once chocolate is set, sprinkle with flaky salt. Remove bars from the pan.
Use a sharp chef’s knife to cut into 9 or 18 bars. Best stored in the fridge.

Video

Notes

If you prefer almond butter, use this recipe instead!

Nutrition

The post Peanut Butter Protein Bars appeared first on Teri-Ann Carty.

High Protein Flourless Cookies

Teri-Ann Carty — Tue, 16 Jun 2026 08:00:17 +0000

Home » Desserts

High Protein Flourless Cookies

Created by: Teri-Ann Carty

These flourless cookies are soft, chewy, chocolatey, and packed with nourishing ingredients like banana, peanut butter, protein powder, hemp seeds, dates, walnuts, and dark chocolate chips. Naturally gluten free and made without refined sugar aside from the chocolate, this small-batch protein cookie recipe is perfect for breakfast, snacking, dessert, or a post-workout treat.

This post may contain affiliate links

High Protein Flourless Cookies

Are you ready for a cookie to change your life?

I hope you are buckled up because this cookie is going to do just that. I created a protein cookie a couple of months ago, and already so many of you have made them. I have reposted the reel a few times because they seem to have really struck a chord, and honestly, I get it.

What makes these flourless cookies so special? Let’s start with the obvious: there is no flour. None. Zero. These are true no flour cookies, which means they are naturally gluten free and perfect for anyone looking for a healthy cookie that’s gluten free but still tastes and feels like an indulgent cookie!

They also contain no refined sugar outside of the chocolate chips, are high in fibre from banana and dates, have healthy fats from homemade peanut butter and walnuts, and get an extra pump of protein thanks to Botanica protein powder and hemp seeds.

You might say, if you were feeling generous, that I have created the absolutely perfect cookie. To which I would graciously respond, why yes, yes I have!

Is the Protein Powder Necessary?

One of the most asked questions I get in the comment section or DM is, “Can I remove the protein powder?” and usually, I will give you some type of alternative, but in this case… I have to put my foot down. First, I want to ask, why do so many of you hate protein powder? Have you tried Botanica? If you’re using another protein powder and things turn out grainy, switch your protein powder. I promise that the right protein powder will absolutely change your perspective. The protein powder helps to balance out the sugars in the dates, banana and the chocolate. My best advice is to find a protein powder that you love. Look for one that isn’t sweetened with stevia (unless you adore it..I loathe it) or any other weird sugar substitutes.

Why You’ll Love These Amazing Flourless Chocolate Chip Cookies

This is the cookie I want when I need something sweet but still want to feel good. These flourless chocolate chip cookies are a recipe that you can come back to time and time again because they check so many boxes and do not come with a list of guilty feelings. You may have noticed that the recipe only makes 8 cookies, and I promise this is another reason to love it! This recipe is a small batch because I cook for one, and I do not always need 48 cookies staring at me from the counter. Who in the heck has time for that?

They’re simple, naturally gluten free, high in protein, and made with ingredients that actually bring something to the table. Soft, chewy, naturally sweet, deeply satisfying and the perfect post workout cookie!

Ingredients for High Protein Flourless Cookies

With less than 10 ingredients for this whole recipe, you definitely have everything you need at home already, so let’s get into why each ingredient is so important!

Ripe banana is the base of this recipe and does so much heavy lifting. It adds natural sweetness, moisture, and fibre while helping bind the cookies together. The riper the banana, the better the flavour and texture. You want a banana that is soft, sweet, and speckled.
Peanut butter adds richness, healthy fats, and structure. It also gives these cookies that classic flourless peanut butter cookie feel while pairing beautifully with the chocolate chips. I love using my homemade peanut butter here because it is smooth, runny, and made with simple ingredients. Any nut butter will work, but try to make sure you go with something that’s loose and pourable, not stiff and dry.
Vanilla rounds out the flavour and makes the cookies taste more like a classic treat. It brings warmth and helps soften the flavour of the protein powder.
Protein powder is essential in this recipe. It adds protein, structure, and helps balance the natural sugars from the banana, dates, and chocolate. This is what turns these into a true protein cookie recipe, not just a banana peanut butter cookie with extras. A good protein powder makes a big difference here, which is why I always go with Botanica.
Hemp seeds add extra protein, healthy fats, and a little texture. You could skip them if you don’t have any, but I love the way they balance the texture of these cookies.
Dark chocolate chips make these feel like decadent chocolate chip cookies. I love dark chocolate here because the slight bitterness actually complements the sweeter ingredients instead of adding too much sugariness. Cacao nibs would also be quite delicious, however, richer and crunchier.
Dates add chewy little pockets of natural sweetness. They also bring fibre and a caramel-like flavour that works beautifully with peanut butter and chocolate.
Walnuts add crunch, richness, and healthy fats. They give the cookies a little texture and make each bite more interesting. If walnuts are not your thing, use your favourite nut instead.
Flaky sea salt is the finishing touch because no chocolate chip cookie is complete without a sprinkle of saltiness! Don’t skip it, I promise nothing bad ever came from a little flaky salt!

What is the Best Protein Powder for High Protein Cookies?

If you don’t know yet, I’m a Botanica fan to the end! I’ve used it now in so many baked recipes that I can’t even count anymore. It’s just perfection in terms of flavour and texture. Protein powder is not just a background ingredient here. It plays a functional role in the dough, and the flavour comes through. If you use a protein powder you dislike in a smoothie, you will not magically love it in cookies. The best protein powder for a high protein cookie is going to be a powder that you actually enjoy the taste of.

How to Make These High Protein Cookies

Preheat your oven to 350°F and line a cookie sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy.

Make the Dough

Add the ripe banana to a medium-sized bowl and mash it well. You want it soft and mostly smooth, with very few lumps. The banana should look glossy and almost creamy. Stir in the peanut butter and vanilla until the mixture is smooth and fully combined. If your peanut butter is nice and runny, this step will be easy. The mixture should start to look thick, shiny, and fragrant.

Mix in the Protein and Add-Ins

Add the protein powder, hemp seeds, chopped dates, walnuts, and chocolate chips. Mix thoroughly until everything is evenly combined. The dough will be thick and sticky, but it should hold together.

Scoop and Shape

Use an ice cream scoop to measure out eight cookies. Place them on the prepared baking sheet, then flatten and shape them slightly. Because these are cookies without flour, they will not spread or rise the same way traditional cookies do, so shape them how you want them to bake.

Bake Until Set

Bake for 15 minutes. You’re looking for the cookies to look set around the edges while still soft in the centre. They should smell like peanut butter, banana, and warm chocolate aka heavenly. Once baked, sprinkle the cookies with flaky sea salt while they are still warm. Let them cool on the tray for 15 minutes before transferring to a wire rack. This cooling time helps them firm up and hold their shape.

Pro Tips for Perfect Flourless Cookies

Use a ripe banana. This is key for both sweetness and texture. If your banana is too firm, the cookies will not taste as sweet or moist.
Choose a runny nut butter. A stiff peanut butter can make the dough too thick and dry. Homemade peanut butter, tahini, almond butter, or cashew butter will all work as long as they are smooth and pourable.
Do not skip the protein powder. These are chocolate chip protein cookies, and the protein powder is necessary. It also acts like a flour for these flourless cookies, so please just use protein powder!
Let them cool on the tray. Flourless cookies are more delicate when warm, so give them time to set before moving them.

Frequently Asked Flourless Cookie Questions

Are protein cookies healthy? Everything is healthy in moderation, and the same goes for these protein cookies! The ingredients are clean and whole foods, so you know you’re making something you can feel confident about eating.

What is the best way to store the cookies? Store these cookies in an airtight container in the fridge. You can enjoy them cold or let them sit at room temperature for a few minutes before eating.

How do you get perfectly round cookies? Use an ice cream scoop to portion the dough, then gently shape the edges with your hands or a spatula before baking. For extra perfect cookies, you can use a round cookie ring to gently scoot them into shape while they are still warm from the oven.

Can I use another nut butter? Yes. Any runny nut butter will work. Peanut butter gives the strongest classic flavour, but almond butter, cashew butter, or tahini are beautiful options too.

Are these gluten free? As long as you use a gluten free protein powder, this recipe will remain gluten free, as there are no flours in these cookies.

Can I freeze these cookies? Absolutely, let the cookies cool completely, then store them in a freezer-safe container. You can thaw them in the fridge or enjoy them slightly chilled from the freezer.

Did You Make This Recipe?

I would love to hear your feedback on these flourless cookies! Leave a rating and review below.

Other High Protein Snacks to Try Next

If you loved these high protein flourless cookies, I know for sure you will enjoy these other high protein snacks! Try these next:

Chocolate Chip Protein Cookies

High Protein Cookie Dough Bark

20 High Protein Desserts

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Flourless Cookie

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 222kcal

Author Teri-Ann Carty

Equipment

ice cream scoop
oven

Ingredients

1 ripe banana
½ cup peanut butter*
1 tsp vanilla
¼ cup Botanica Vanilla Protein Powder
¼ cup hemp seeds
¼ cup dark chocolate chips
3 dates roughly chopped
¼ cup walnuts roughly chopped
flaky sea salt

Instructions

Preheat oven to 350.
Line a cookie sheet with parchment paper.
In a medium sized bowl, mash the banana.
Add peanut butter, protein powder, vanilla, hemp seeds, chopped dates, walnuts and chocolate chips and mix thoroughly to combine.
Use an ice cream scoop to measure out 8 cookies. Flatten them out and shape if desired.
Bake in the oven for 15 minutes.
Once baked, sprinkle with flaky salt.
Allow the cookies to cool for 15 minutes on the tray before transferring to a wire rack to cool.
Store in the fridge.

Video

Notes

Use any of my nut butters for this. My original flourless protein cookie has tahini. Nut butter should be nice and runny.
Add your favourite nut if you aren't a fan of walnuts.

Nutrition

The post High Protein Flourless Cookies appeared first on 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, add in hemp seeds 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.

Video

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

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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 for Protein Cookies?

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

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 stuffed 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 are Granola Cookies?

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.

Ingredients for Crispy Grain Free Granola Cookies

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.

Video

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.

Video

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

The post Peanut Butter & Jelly Yogurt Bites appeared first on Teri-Ann Carty.

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.