Teri-Ann Carty

Pecan Chocolate Stuffed Dates

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

Pecan Chocolate Stuffed Dates

Created by: Teri-Ann Carty

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

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

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

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

Don’t Skip the Salt!

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

Ingredients For These Pecan Chocolate Stuffed Dates

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

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

The Health Benefits of Dates!

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

How To Make Stuffed Dates

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

Prepare the Dates

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

Fill with Pecans

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

Melt the Chocolate

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

Coat the Dates

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

Decorate and Finish

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

Tips For Making the Perfectly Stuffed Dates

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

How to Store these Pecan Chocolate Stuffed Dates

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

Stuffed Dates FAQ

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

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

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

Did You Try This Recipe?

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

Snickers Date Bark

Super Seed Cookies

Sunbutter Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Chocolate Stuffed Dates

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 30

Total Time 40

Servings dates

Calories 195kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Any nuts will work! Choose your favourite.

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

Nutrition

The post Pecan Chocolate Stuffed Dates appeared first on Teri-Ann Carty.

Crispy Grain Free Granola Cookies

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

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Crispy Grain Free Granola Cookies

Created by: Teri-Ann Carty

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

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The Best Grain Free Granola Cookies!

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

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

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

What Is A Granola Cookie?

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

Crispy Grain Free Cookie Ingredients

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

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

How to Make These Healthy Granola Cookies

Prepare Your Baking Sheets

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

Mix the Dry Ingredients

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

Combine the Wet Ingredients

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

Bring Everything Together

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

Shape the Cookies

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

Bake Until Golden and Crisp

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

How to Customize Your Grain Free Granola Cookies

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

Why You’ll Love These Easy Flourless Granola Cookies

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

Healthy Granola Cookies FAQ

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

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

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

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

Did You Make These Cookies?

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

Make these recipes next:

Oatmeal Chocolate Chip Cookies

Super Seed Cookies

Carrot Date Breakfast Cookies

Peanut Butter Miso Cookies

Banana Date Breakfast Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Crispy Grain Free Granola Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Rest Time 30

Total Time 50

Servings cookies

Calories 189kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Homemade Pecan Butter

Teri-Ann Carty — Mon, 06 Apr 2026 08:00:36 +0000

Home

Homemade Pecan Butter

Created by: Teri-Ann Carty

This homemade Pecan Butter is rich, smooth, and deeply flavourful. Made from just roasted pecans and a touch of salt, this warm, creamy, and naturally sweet nut butter comes together effortlessly in a food processor and delivers a luxurious, nutrient-dense spread you’ll want on everything.

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The Best Nut Butter

All you need is a food processor and one ingredient (two if you count salt!) to make this absolutely epically delicious homemade Pecan Nut Butter!

I’ve been on a mission over the last few years to make all my nut butters from home (peanut butter, I’m coming for you next), and Pecan is in the processor today. I’m not sure if you noticed, but nut butters have gotten ridiculously expensive, and I just cannot justify spending $18 on an itty bitty jar anymore. The more exclusive the nut, the higher the price. You’d be totally correct if you’re thinking, “but Teri, nuts are insanely expensive too!!” and to that I would say, you’re totally right. HOWEVER, you can buy nuts in bulk, which is something I’ve been doing for a while now, and it seriously makes a difference.

Here is some food for thought.

The nut butters you see in the grocery stores have likely been on the shelf for a minute. Oftentimes, if I buy a store-bought butter, I get it home, and it’s stiff and hard. It’s a hot mess to mix and usually makes me pretty irritated before I even get to enjoy it. If you know what I’m talking about, you need to click here and try this hack from my stepdad; he’s smart.

When you make homemade pecan butter, you control everything: the freshness, the texture, and the flavour. And nothing, truly nothing, compares to warm, freshly blended nut butter straight from the food processor. It’s silky, aromatic, and naturally rich in a way that store-bought versions simply cannot replicate.

Are Nut Butters Important in a Balanced Diet?

Nut butters are more than just a delicious spread; they’re a meaningful addition to a balanced diet. Pecans, in particular, are rich in healthy fats, which support sustained energy and help keep you feeling satisfied. They also contain important vitamins, minerals, and antioxidants, making them a nourishing addition to almost anything. From spreading it on toast to adding it to smoothies or drizzling it over oatmeal, there are endless pecan butter uses.

Ingredients for This Easy Pecan Butter Recipe

Raw Pecans: The foundation of this recipe is simple: raw pecan halves. When roasted, they release their natural oils and deepen in flavour, creating that rich, slightly sweet taste that defines toasted pecan butter. Using high-quality pecans makes a noticeable difference in both flavour and texture.
Sea Salt: Salt may seem like a small addition, but it plays a critical role. It enhances the natural sweetness of the pecans and balances the richness of the butter, elevating this into a truly irresistible pecan spread. Do not skip the salt!

How to Make Homemade Pecan Butter

Making this nut butter, like my others, is easy but requires a little patience and a good food processor. Many of you have asked if you can use a blender, and some of you have even tried it! I still suggest a food processor, but the challenge is all yours! This is the food processor that I always rely on.

Here is what you’ll want to do to create this wonderful nut butter, along with a few helpful tips:

Roast the Pecans Until Fragrant

Preheat your oven to 350°F and spread the pecans evenly on a baking sheet. Place them in the oven and roast for about 15 minutes. You’ll know they’re ready when your kitchen fills with a warm, nutty aroma and the edges begin to deepen slightly in colour.

Blend While Warm

Carefully transfer the hot pecans into your food processor. Don’t wait for them to cool; working with warm nuts helps release the oils more quickly, resulting in a smoother butter and easier processing experience. Begin blending. At first, the pecans will break down into a coarse crumble. After a minute or two, you’ll notice the mixture starting to clump together.

Scrape and Continue Blending

Pause the processor and scrape down the sides. Continue blending, and repeat this process as many times as necessary to reach the consistency you’re happy with. Gradually, you’ll see the mixture transform from crumbly to thick, and finally into a smooth, glossy butter.

Add Salt and Finish

Once the butter is silky and flowing, add the sea salt and blend one final time. I implore you to do a little taste test before and after, so you can see the difference in flavour.

Transfer and Cool

Pour the homemade pecan butter into a mason jar. It will still be quite hot, so leave the lid off until it cools completely. As it cools, it will thicken slightly while remaining smooth and spreadable.

How to Store Pecan Butter

Once cooled, store your pecan butter spread in a sealed jar at room temperature for up to three weeks. Because it contains no added preservatives, keeping it in a cool, dry place helps maintain its freshness. If your kitchen is warm, you can also store it in the fridge. Just allow it to come to room temperature before using so it softens back into a smooth, spreadable consistency!

Homemade Nut Butter Tips

Making your own pecan nut butter is simple, but a few small details can make a big difference.

Always blend the pecans while they are still warm. This is the most important tip for achieving a smooth texture quickly, as the natural oils release more easily when heated.
Be patient with your food processor. It’s working hard and blending nuts from solid form to butter takes a little patience; it goes through a transformative process, try and enjoy it!
If your butter feels too thick, continue blending rather than adding oil. Pecans naturally contain enough fat to create a creamy consistency on their own.
For a deeper flavour, you can roast the pecans slightly longer, but keep a close eye on them. You’re looking for fragrant and lightly golden, not burnt.
Experiment and try something new. Consider jazzing up your nut butter by adding cinnamon, maple syrup, or even vanilla to create variations on this classic pecan butter recipe.

Is Homemade Pecan Butter Healthy?

Yes, homemade pecan butter is healthy, and in fact, it’s healthier than what you’d find in the stores. Pecans are rich in healthy fats, which support heart health and sustained energy, and contain nutrients that contribute to overall wellness. When you make it yourself, you avoid added oils, sugars, and preservatives often found in store-bought versions.

Homemade Nut Butter FAQ

How long does it take to make pecan butter? From start to finish, about 30 minutes, including roasting and blending.

Do I need to add oil? No. Pecans naturally contain enough oils to create a smooth butter when blended properly.

Can I use pre-roasted pecans? Yes, but warming them slightly before blending will still help achieve the best texture.

What can I use pecan butter for? There are many pecan butter uses, including spreading on toast, adding to smoothies, drizzling over oatmeal, or using it in baking.

Did You Make This Recipe?

Don’t forget to leave a rating and review to share your experience! If this is your first nut butter, I highly suggest giving one of these a try next:

Homemade Nutella

Macadamia Nut Butter

Almond Butter

Pecan Almond Cashew Butter

Pistachio Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Calories 90kcal

Author Teri-Ann Carty

Equipment

food processor
oven, spatula

Ingredients

4 cups raw pecans
½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350.
Spread pecans onto a baking sheet.
Bake pecans for 15 minutes or until they start to smell toasty.
Carefully add hot nuts to the processor*. Blend for 1-2 minutes. Scrape down sides and blend again.
Continue to scrape down and blend until the nuts turn a smooth consistency. Add salt and blend one more time
Pour butter into a mason jar. The butter will still be hot, so keep the lid off until the nut butter cools.
Store in the pantry for up to 3 weeks.

Notes

Hot nuts are my best tip for a fast and smooth nut butter. The oils in the nuts break down much faster when the nuts are hot!

Nutrition

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Shrimp Pesto & Pea Pasta

Teri-Ann Carty — Fri, 03 Apr 2026 08:00:18 +0000

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Shrimp Pesto & Pea Pasta

Created by: Teri-Ann Carty

Make this Shrimp and Pesto Pasta and welcome Spring with a creamy, vibrant, and refreshing bowl of pasta! Ready in 30 minutes, this dish is made with tender shrimp, sweet peas, and a rich homemade dill pesto cream sauce. Share this with someone you love, meal prep it for the week or enjoy it with the family for a hearty but fresh pasta night!

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The Best Shrimp Pesto & Pea Pasta!

Spring is finally here, and I couldn’t be happier. It feels like it took ages to get here, where the robins and redwing blackbirds are out in full force, tiny buds are appearing on the sleepy magnolia trees, and the air is smelling like fresh earth and sweet rain. We had a doozy of a winter, so I know I am not alone in welcoming Spring! With the new weather comes new recipes and new flavour palettes, and this 30-minute pasta is about to become a spring fave! It’s easy to make, with just a handful of ingredients, and like all my recipes, easily customizable to fit your personal preferences.

I made this pasta on a whim, and when I shared it with you all on Instagram, there was a 94% yes please to me sharing the recipe! Out of the 6% that didn’t want this recipe, a few people mentioned it was because they cannot eat shrimp or hate peas, and to this I say, keep reading because I’ve shared a couple of easy substitutions for a few key ingredients that should help you out!

Shrimp Pesto & Pea Pasta Ingredients

Orecchiette Pasta: I went with this shell-shaped pasta because it holds the creamy pesto sauce like a dream. You could use whatever noodles you’d like, but anything with grooves and texture will be the perfect shape for this creamy pasta.
Shrimp: They cook quickly and add a delicate, slightly sweet flavour to this dish. They’re also a great source of protein, making this satiating; however, they can easily be swapped out for chicken, tofu or any other protein you prefer.
Olive Oil: Used for searing the shrimp and building the base of the sauce, olive oil adds richness and helps carry the flavours throughout the dish.
Shallot & Garlic: This combination creates a deeply aromatic base.
White Wine: Adds acidity and depth, helping to deglaze the pan and enhance the overall flavour of this pesto shrimp pasta. It brings balance to the richness of the cream. This is the de-alcoholized white wine that I used for this recipe!!
Peas: Sweet and tender, peas add freshness and a pop of colour. A great green alternative for this pasta would be asparagus, zucchini, broccoli or edamame! The options are endless.
Pesto: I made pesto pasta with my homemade dill pesto. It is the absolute perfect, fresh twist for this dish. Regular basil pesto would also work wonderfully if you don’t make mine!
Cream: takes the sauce for this pasta to a whole new level. The cream transforms the pesto into a creamy and silky sauce that deliciously coats every piece of pasta.
Lemon Juice: A squeeze of lemon brightens the entire dish, cutting through the richness and enhancing the pesto.
Parmigiano: Freshly grated Parmigiano adds saltiness, depth, and that classic finishing touch.
Fresh Dill: Dill adds a fresh, slightly tangy note that pairs beautifully with both shrimp and pesto.

How to Make This Shrimp Pesto Pasta

Making this pesto pasta is quick, easy and downright perfect for a weeknight dinner. The steps are simple, and with endless options for customization, this is a recipe you will come back to over and over again!

Cook the Pasta

Bring a pot of salted water to a boil and cook your pasta until al dente. You’re looking for tender pasta with a slight bite. Drain, but do not rinse—this helps the sauce cling beautifully.

Prepare and Sear the Shrimp

Pat the shrimp dry and season with salt, pepper, and a drizzle of olive oil. Heat your pan over medium-high heat and add olive oil and chili flakes. Place the shrimp into the hot pan and let them sear undisturbed. You’ll see the edges start to turn pink and slightly golden.

Flip the shrimp and cook for about a minute before adding the white wine. You’ll hear it sizzle as it hits the pan. Let the shrimp cook gently in the wine for a couple of minutes until fully opaque, then remove and set aside.

Build the Flavour Base

In the same pan, add more olive oil, followed by the shallots and garlic. As they cook, you’ll smell that rich, savoury aroma develop. Stir until the shallots soften and the garlic becomes fragrant.

Add the Peas and Pesto

Add the peas and cook until they are tender and vibrant green. Stir in the pesto, allowing it to coat the peas evenly. This is where the dish starts to come alive with colour and aroma.

Create the Creamy Sauce

Pour in the cream and stir to combine, and let the sauce simmer gently. As it simmers, you’ll see it start to thicken slightly. Add the lemon juice and taste for balance.

Bring Everything Together

Add the drained pasta directly into the pan, tossing gently so every piece is coated in the sauce. Return the shrimp to the pan and fold everything together.

Finish and Serve

Grate Parmigiano generously over the pasta and measure with your heart! Season with salt and pepper, then finish with fresh dill. Serve immediately while everything is warm and silky.

How to Store Leftover Pasta

Store any leftover shrimp pesto pasta in an airtight container in the fridge for up to two days. When you’re ready to enjoy this meal again, add a splash of cream or water to loosen the sauce, as it warms up over low heat on the stove. You want to make sure you heat slowly so you prevent the shrimp from overcooking.

Why You’ll Love This Shrimp Pesto & Pea Pasta

It’s quick enough for a weeknight but elegant enough to serve to guests. The combination of shrimp, pesto, and cream creates a dish that feels indulgent while still being fresh, balanced and nutritious. One of the things I love the most about this recipe is that you can switch it up so easily with the swap of a few ingredients. Use what you have on hand, and you’ll still have a pesto pasta recipe that is a winner! Whether you swap the shrimp for chicken or the peas for seasonal vegetables, this meal will always satisfy.

Pesto Pasta FAQs

Can I use store-bought pesto? Of course, if you don’t make my homemade dill pesto, this recipe can still be enjoyed with a store bought basil pesto.

What can I use instead of shrimp? Chicken is a great alternative and pairs beautifully with the pesto and cream sauce.

Can I make this dairy-free? Yes, you can substitute the cream with a dairy-free alternative and omit the cheese or use a plant-based option.

Did You Make This Recipe?

If you made this recipe, I would love to hear from you below in the comments! Let me know how you liked it, and don’t forget to try one of these recipes next:

Creamy Vegan Tomato Pasta

Single Serve Chicken Pasta

Burrata Turkey Bolognese Pasta

Gluten Free Green Goddess Pesto Pasta

Marry Me Chicken Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Shrimp Pesto & Pea Pasta

Course Main Course, Pasta

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 904kcal

Author Teri-Ann Carty

Equipment

deep sides pan, tongs, slotted spoon

Ingredients

200 grams Orecchiette shell pasta
3 tbsp olive oil
pinch chili flakes
1 shallot sliced
2 garlic cloves minced
15 frozen shrimp
½ cup white wine
1 cup frozen peas
½ cup pesto
1 cup cream
½ lemon juiced
parmigiano
sea salt
cracked pepper
fresh dill

US Customary - Metric

Instructions

Cook pasta. This short noodle takes approximately 15 minutes to cook.
De-thaw shrimp and pat them dry with a paper towel. Season with salt, pepper and a drizzle of olive oil.
Heat pan over medium-high heat. Add 2 tbsp oil and chili flakes.
Sear shrimp on one side, turn and cook for 1 minute before adding wine. Cook the shrimp in the wine for 2 minutes before removing shrimp and set aside on a clean plate.
Add 1 tbsp oil and add shallots and minced garlic. Sauté until shallots start to soften and garlic is fragrant.
Stir in peas and cook for 2-3 minutes.
Add pesto and stir it into the peas.
Add cream, stirring to coat evenly. Bring to a simmer for 2-3 minutes before adding lemon juice.
Drain pasta and add directly into the pan (do not rinse!), gently stirring everything together.
Add shrimp to the pasta, tossing to coat.
Grate Parmigiano cheese (with your heart) and season to taste.
Garnish with fresh dill fronds if desired.
Serve immediately!

Notes

Any short noodle will suffice. I love the whole line of Artisan Italpasta. Any brand of pasta works too!!
My dill pesto is next level. If you haven't tried it, now is the time. If you don't have time, no worries, use store-bought.

Nutrition

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Chocolate Banana Breakfast Cookies

Teri-Ann Carty — Wed, 01 Apr 2026 08:00:15 +0000

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Chocolate Banana Breakfast Cookies

Created by: Teri-Ann Carty

These Chocolate Banana Breakfast Cookies are soft, nourishing, and naturally sweetened with banana and dates. Made with oats, cacao, peanut butter, and a boost of fibre-rich ingredients, they're the type of cookie you don't need to feel guilty about eating first thing in the morning. Grab one on your way out the door first thing in the morning, post workout or as an energizing afternoon pick me up! Made totally gluten free and refined sugar free.

This post may contain affiliate links

The Best Chocolate Banana Breakfast Cookies

Milk and cookies… name a more iconic pairing. I’ll wait.

Breakfast cookies are not so secretly one of my obsessions… and based on the response from all of you, apparently an obsession of yours too! And let’s face it, why be surprised? Breakfast cookies are a great way to start the day, break up hunger mid-afternoon, or just enjoy because life is short! These banana chocolate chip breakfast cookies take that classic comfort and turn it into something nourishing, energizing, and completely appropriate to enjoy any time of the day. Soft, slightly chewy, and rich in chocolatey flavour, they strike that perfect balance between indulgent and wholesome.

I’ve been in the kitchen having fun with my other obsession… my Nama milk maker! I have a Nama juicer and their milk maker, and I can honestly say these are some wonderful appliances. I’ve been playing around with different plant based milks, and when I made my latest oat milk, I knew I wanted to make something tasty with the discard. I absolutely love the fact that the Nama M1 Milk Maker separates the creamy plant-based milk from the nutrient-dense pulp. If you know me, you know I love a no-waste recipe, and incorporating that discard into these cookies adds both texture and fibre.

Why Are These Cookies Healthier?

These are not your traditional chocolate chip cookies. While they deliver all the rich, chocolatey satisfaction you expect, they are built on a foundation of whole, nourishing ingredients. The sweetness comes primarily from ripe banana and dates, with just a touch of maple syrup, making these chocolate cookies viturally sugar free in comparison to conventional recipes. The oats, seeds, and nuts provide fibre and healthy fats, while peanut butter and egg contribute protein, helping to keep you full longer. These cookies are also naturally gluten free, so long as you are making them with certified gluten free oats.

Ingredients You’ll Need for These Chocolate Banana Breakfast Cookies

Cashews & Oats (Milk Base + Discard): Using the Nama Milk Maker, cashews and oats create a creamy plant-based milk while the leftover pulp becomes a fibre-rich addition to the cookies. This discard adds texture, reduces waste, and boosts the nutritional value of these banana oat breakfast cookies.
Banana: The heart of these delicious cookies! A ripe banana is best for this recipe as it will provide all the sweetness, moisture and stickiness you’d want.
Peanut Butter: Adds richness, healthy fats, and depth of flavour. It also helps bind the cookies together while contributing to the overall protein content. You could go with any nut butter of your choice, but the classic banana, peanut butter and chocolate combo is a big time winner for me!
Cacao Powder: Provides that deep chocolately flavour while also adding antioxidants and minimally processed richness.
Rolled Oats: The only “flour” in this recipe is from oats! They provide structure and a chewy consistency while keeping the recipe naturally gluten free and fiberous!
Coconut: Shredded coconut adds subtle sweetness and texture, helping to create a soft but slightly textured bite.
Egg: The egg helps bind the ingredients together and supports structure during baking.
Olive Oil: Olive oil keeps the cookies moist and tender while adding healthy fats.
Maple Syrup: Just a small amount enhances the sweetness without overpowering the natural flavours.
Seeds, Nuts, Dates, Cacao Nibs: These add in ingredients bring texture, crunch, and additional nutrients. The chopped dates add natural sweetness, while seeds and nuts boost fibre and healthy fats.

Substitutions for Banana Breakfast Cookies

This breakfast cookie recipe is very forgiving and easy to adapt, which means that you can swap things out easily if you’re missing an ingredient. If you prefer, almond butter or cashew butter can replace peanut butter for a slightly different flavour profile. If you do not have access to the milk maker discard, you can simply omit it, and the cookies will still turn out beautifully.

Cacao powder can be substituted for cocoa powder if needed, and each of the mix-ins can be adjusted based on what you have on hand. Chocolate chips can replace cacao nibs if you prefer a sweeter bite, making these closer to classic banana and chocolate chip cookies. Basically, the options are endless; feel free to experiment and make these cookies perfect for you!

How to Make Chocolate Banana Breakfast Cookies

These cookies come together quickly and easily. They can be rustic in shape or completely uniformed and the mixing process is a breeze.

Prepare the Cashew Oat Milk & Set Aside the Discard

Start by preparing your plant-based milk using the Nama Milk Maker. Add the cashews, oats, date, vanilla, and salt, then process until smooth. You’ll notice the milk becoming creamy while the pulp separates—this pulp is full of fibre and will be used in the cookies, so set it aside!

Prepare Your Baking Tray

Preheat your oven to 350°F and line a baking sheet with parchment paper. Having everything ready makes everything easier once your batter is combined.

Mash and Mix the Wet Ingredients

In a large bowl, mash the banana until it becomes soft and smooth, with very few lumps remaining. Add the maple syrup, vanilla, and egg, then whisk until the mixture looks glossy and well combined. Stir in the olive oil and peanut butter until the mixture becomes creamy and cohesive; you should see a thick, smooth batter forming.

Add Dry Ingredients and Mix-Ins

Fold in the dry ingredients and stir gently. As you mix, you’ll notice the batter thickening. Add the milk maker discard along with all of your mix-ins, stirring until no dry pockets remain and everything is evenly distributed.

Scoop and Shape the Cookies

Using an ice cream scoop, portion the dough onto your prepared baking sheet. Lightly dampen your hands and gently press the tops down. You want the cookies slightly flattened so they bake evenly and hold their shape.

Bake Until Set and Fragrant

Place the cookies in the oven and bake for 15 to 17 minutes. You’ll know they’re ready when the edges look set, and you can smell the cacao becoming rich and fragrant throughout your kitchen.

Finish and Cool

Once out of the oven, sprinkle the cookies with flaky salt while they are still warm. Transfer them to a wire rack and allow them to cool completely before enjoying.

Quick Tips for the Best Banana Breakfast Cookies

Ripe Bananas! Try to avoid using bananas that are hard and very yellow. You want something that looks almost sad! The riper the bananas, the more natural sweetness you’ll get and the best banana flavour you’ll have!
Do not skip flattening the cookies before baking. This is important because these cookies have a denser dough, and they will not spread the same while baking as traditional cookie dough.
Dough too thick? If your mixture feels too thick, you can add a splash of the cashew oat milk to loosen it slightly.

Can I Use Frozen Bananas?

Yes, frozen bananas work very well in this recipe. Just make sure to thaw them completely and drain any excess liquid before mashing. This helps maintain the right texture for your cookie dough.

How to Avoid Flat Cookies!

If your cookies are turning out too flat, it is usually because the mixture is too wet. This can happen if the banana is overly large or if excess liquid from frozen bananas is not removed. To fix this, add a small amount of oats to thicken the mixture before baking.

How to Store These Chocolate Banana Breakfast Cookies

These healthy banana breakfast cookies store beautifully. Keep them in an airtight container at room temperature for up to three days, or refrigerate for up to one week. For longer storage, freeze them in a sealed container. They thaw quickly and maintain their texture, making them perfect for meal prep and busy mornings!

Banana Breakfast Cookie FAQ

Are these cookies gluten free? Yes, as long as you use certified gluten free oats, these cookies are naturally gluten free.

Can I make these without eggs? You can substitute the egg with a flax egg if needed, though the texture may be slightly softer.

Are these cookies sweet? They are lightly sweetened and rely mostly on banana and dates, making them a more balanced option.

Can I make these ahead of time? Of course! These are ideal for meal prep and can be stored or frozen for easy grab-and-go snacks.

Did you make this recipe?

I would love to hear about your experience with this breakfast cookie recipe! Be sure to leave a rating and review below, and then check out these recipes next:

Banana Date Bliss Balls

Hazelnut Chocolate Cookies

Cherry Rhubarb Crumble Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Banana Breakfast Cookies

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 224kcal

Author Teri-Ann Carty

Equipment

Nama M1 Milk Maker
cookie scoop
oven, bowl, spatula

Ingredients

Cashew Oat Milk Ingredients

1 cup cashews
½ cup oats
1 small date pit removed
1 tsp vanilla
pinch salt

Cookies - Dry Ingredients

1 cup gluten free oats
¾ cup shredded unsweetened coconut
¼ cup cacao powder
1 tsp cinnamon
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Cookies - Wet Ingredients

1 egg
1 ripe banana mashed
¼ cup olive oil
½ cup peanut butter
1 tsp vanilla
cashew oat milk discard
2 tbsp maple syrup

Cookie Add Ins

½ cup cashews chopped
½ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup cacao nibs
5 dates finely chopped
flaky sea salt optional

US Customary - Metric

Instructions

Add nuts, oats, date, vanilla and salt to the Nama M1 Milk maker.
Process for 1 minute. Store in the fridge.
Put the discard into a bowl and set aside.
Preheat oven to 350. Place parchment on a large cookie sheet.
Place banana into a large bowl and mash well. Add maple syrup, vanilla and egg and whisk to combine.
Add oil and peanut butter and whisk until smooth.
Add dry ingredients and stir well to combine.
Add discard and add-in ingredients and mix until no dry ingredients remain.
Use a 1/4 cup ice cream scoop to measure out cookies. I got 9 cookies on the sheet.
Dampen hands and lightly flatten the tops of the cookies.
Bake for 15 minutes.
Sprinkle the cookies with flaky salt and transfer to a wire rack to cool.
Store in an airtight container.

Notes

If you don't have the milk maker, don't worry. These cookies will be perfect without the discard!

Nutrition

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Peanut Butter & Jelly Yogurt Bites

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

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Peanut Butter & Jelly Yogurt Bites

Created by: Teri-Ann Carty

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

This post may contain affiliate links

The Best Peanut Butter & Jelly Snack!

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

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

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

What Are Yogurt Bites?

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

Ingredients Needed to Make These PB & J Yogurt Bites

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

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

Why Use Greek Yogurt in Frozen Treats?

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

How to Make Peanut Butter & Jelly Greek Yogurt Bites

Prepare Your Freezing Tray

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

Mash the Berries into the Yogurt

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

Stir in the Flavor and Protein

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

Scoop and Freeze

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

Prepare the Chocolate Coating

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

Coat the Frozen Yogurt Bites

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

Finish with Flaky Salt

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

How to Customize Yogurt Bites

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

How to Store Frozen Yogurt Bites

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

Why You’ll Love These Frozen Yogurt Bites

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

Tips for Making Frozen Yogurt Bites

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

Frozen Yogurt Bites FAQ

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

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

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

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

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

Did you make this recipe?

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

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

High Protein Vegan Strawberry Ice Cream Bars

Granola Cottage Cheese Ice Cream

Vegan Cookies and Cream Magnums

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Peanut Butter & Jelly Yogurt Bites

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings bites

Calories 185kcal

Author Teri-Ann Carty

Equipment

ice cream scoop
freezer, cookie sheet, parchment paper

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Banana Chia Pudding

Teri-Ann Carty — Fri, 20 Mar 2026 08:00:04 +0000

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Banana Chia Pudding

Created by: Teri-Ann Carty

This Banana Chia Pudding recipe is a high protein breakfast made with ripe banana, Greek yogurt, chia seeds, and milk. It creates a rich, satisfying chia seed pudding that works as breakfast, snack, or even dessert.

This post may contain affiliate links

The Best Banana Chia Pudding Recipe

This easy, high protein breakfast is made with under 10 ingredients and one container, no baking, cooking or blending necessary! It couldn’t be easier, and you’re going to love it!

I bet most of you who are currently reading this have a ripe banana (or 3) sitting on your counter. Take a look, see them there? Grab one and make this pudding! I love using ripe bananas as a sweetener in many of my recipes. Bananas are a good source of fibre, and once they are ripe, they make the best sweetener! Chia pudding is one of my fave things to make because let’s face it, making breakfast every day can be a drag. Having a nutritious option at the ready will help you get your breakfast in your belly, making you feel like you are already winning at the beginning of your day.

On paper, chia pudding is one of the simplest recipes, but sometimes getting the texture right can be challenging for people. Some people blend it like my friend here. I personally don’t love my chia blended. I love that the little seeds add texture. I am ALL about texture..more on that later.

The Most Important Chia Seed Tip!

My number 1 tip for a creamy chia pudding is in the whisking! I whisk my chia pudding for several minutes TWICE before I place it in the fridge to set.

Whisking your chia pudding will help to activate the seeds for a creamier pudding. It will also cut down your fridge time by half. If you don’t activate your seeds well, the result will be runny. Not a good pudding experience.

My second tip is to add Greek yogurt to the mix. Sure, you can add milk alone, but adding a thick Greek yogurt adds bulk and protein to your pudding. We all KNOW the protein police will be happy to hear that!

Ingredients for Chia Seed Pudding

Just a handful of ingredients and 10 minutes prep for the perfect healthy breakfast! Here’s what you’ll need:

Banana: Ripe bananas are one of my favourite natural sweeteners, and the riper the better! A ripe banana naturally sweetens the pudding while adding fibre and body. They bring fibre, natural sweetness, and creamy texture to recipes without needing refined sugar.
Greek yogurt: Adds richness and a big boost of protein! When combined with the other ingredients, Greek yogurt totally transforms. It thickens the pudding and balances the sweetness of the banana, all while keeping you satiated!
Vanilla: Just a small splash enhances all the flavours. Vanilla brings warmth and depth to the pudding and complements the bananas.
Salt: Only a pinch of salt is necessary to make a difference! It sharpens the flavours of each ingredient while balancing sweetness.
Chia seeds: What kind of chia pudding recipe would this be without chia seeds! When mixed with liquid, chia seeds absorb moisture and form a gel-like texture that thickens the pudding naturally. They’re also packed with fibre, omega-3 fats, and plant-based nutrients.
Milk of choice: Milk loosens the mixture and allows the chia seeds to hydrate properly. Use whatever you prefer: dairy milk, almond milk, oat milk, or homemade cashew milk.

How To Make Banana Chia Pudding

This recipe couldn’t be simpler, but a few small techniques make the difference between a runny chia pudding and the perfect creamy consistency!

Mash the Banana

Place your ripe banana into a glass container with a lid, like these ones. Using a fork, mash it thoroughly until mostly smooth. A few small lumps are perfectly fine; they’ll add texture and character.

Add Yogurt and Flavor

In the same container, it’s now time to stir in the Greek yogurt, vanilla and a bit of salt. Mix until everything is combined.

Stir in the Chia Seeds

Add the chia seeds and stir well so they are evenly distributed. This step is important because if you don’t mix it, you’ll have clumps, and you don’t want those. You want the chia seeds evenly distributed in the mixture

Add Milk and Whisk

Pour in the milk and whisk for about 2–3 minutes. You’ll notice the mixture starting to thicken slightly as the chia seeds start to absorb the liquid. Let the mixture sit for about 2 minutes, and then whisk again for another 2–3 minutes. This second whisking step is key because you’re helping activate the chia seeds so they hydrate evenly and create a truly irresistible texture.

Chill the Pudding

Cover the container with a lid and place it in the fridge for at least 2 hours. Overnight is better if you ask me. There’s a huge satisfaction in waking up in the morning, knowing you have a delicious breakfast waiting for you in the fridge!

Banana Chia Pudding Toppings Ideas

If you haven’t noticed, I have a few chia pudding recipes on my site, and there’s a reason for that. They are versatile. You can pretty much add anything to them, and they will taste good. Think…

Fresh fruits: Blueberries, chopped strawberries, raspberries or whatever juicy berry you desire!
Seeds: Hemp seeds or sunflower seeds would be a great addition to this breakfast, offering additional protein, healthy fats and fiber.
Granola: If you know me, you know it’s all things granola for me! Chia pudding, in my opinion, isn’t complete without a little crunch from my favourite thing to bake! Granola gives a necessary contrast in texture and is just always great to have around. Check these granola recipes out to get inspired!

How to Store Chia Seed Pudding

One of the things I love about chia pudding is that it keeps well in the fridge for up to five days! It’s the perfect breakfast meal prep because you can enjoy it all week long. If you make your puddings in containers like this one, you’ve already got the sealed lid included. Otherwise, ensure you have it in a container that can be closed airtight.

How to Serve Chia Pudding

Dress it up however you’d like! Straight from the container, no toppings or add fruit, granola, nuts or seeds to take it up a notch. You could also enjoy this as an afternoon snack, post workout meal or as dessert, depending on what you add to it! If the pudding thickens too much overnight, simply stir in a splash of milk to loosen it.

Chia Pudding FAQ

Why didn’t my chia pudding thicken? This is the most common chia pudding issue. Usually, the problem comes down to insufficient whisking or not enough time to hydrate the seeds. Chia seeds need time and movement to absorb liquid properly.

My biggest tip: whisk twice before refrigerating. This activates the seeds and prevents clumping. If your pudding is still thin, simply stir in another tablespoon of chia seeds and allow it to sit for another hour.

What are the best chia pudding jars? Glass jars with airtight lids work best. These ones are my favourite for when I am making a large batch. They’re durable, easy to clean, and perfect for storing chia pudding for several days. They also make it easy to portion your pudding into grab-and-go breakfasts.

Try These Chia Pudding Recipes Next

If you love this banana chia pudding recipe, there are plenty of other delicious variations to explore. Don’t forget to leave a rating and review if you make this recipe or have a question!

High Protein Chocolate Chia Pudding

Matcha Chia Pudding

Strawberry Milk Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Banana Chia Pudding

Course Breakfast, Snack

Cuisine Canadian

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 199kcal

Author Teri-Ann Carty

Equipment

whisk, measuring cups and spoons
glass container with lid

Ingredients

1 banana the riper the better
½ cup Greek yogurt
½ tsp vanilla
pinch salt
½ cup chia seeds
2 cups milk of choice

Optional Toppings

blueberries
hemp seeds
granola

US Customary - Metric

Instructions

Place a banana in your glass container and mash well with a fork.
Stir in yogurt, vanilla and a pinch of salt.
Add chia seeds and mix to combine.
Pour in milk. Whisk for 2-3 minutes. Pause for 2 minutes and repeat whisking for 2-3 more minutes.
Cover with a lid and place in the fridge until the pudding is fully set.
Garnish with your preferred toppings and enjoy!

Notes

This recipe lasts for 3-5 days. I eat it for breakfast and dessert!

Nutrition

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Banana Date Bliss Balls

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

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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.

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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

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High Protein Strawberry Cheesecake

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

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High Protein Strawberry Cheesecake

Created by: Teri-Ann Carty

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

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

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

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

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

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

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

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

Keeping Sugar to a Minimum

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

Ingredients for the Perfect Protein Cheesecake

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

Why This Healthy Cheesecake Actually Works

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

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

The Cookie Crust

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

Why Cottage Cheese?

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

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

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

How to Make This High Protein Cheesecake

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

Create the Base

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

Make the Cheesecake Filling

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

Add the Strawberry Swirl!

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

The Bake… and the Wait

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

Troubleshooting Your Cheesecake

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

Why did my cheesecake crack?

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

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

My batter looks too runny – is it ruined?

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

The “Jiggle” Test

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

Cheesecake Frequently Asked Questions

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

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

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

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

More cheesecakes to try next!

Gluten Free Lemon Cheesecake Bars

Pumpkin Cheesecake with Spiced Whipped Cream

Kiwi Lime Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Strawberry Cheesecake

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 1 15

Total Time 6

Servings servings

Calories 614kcal

Author Teri-Ann Carty

Equipment

Ingredients

Cookie Crust Ingredients

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

Cheesecake Filling Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Super Seed Cookies

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

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Super Seed Cookies

Created by: Teri-Ann Carty

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

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The Crunch That Saved My Morning (and My Sanity)

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

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

Why Refined Sugar Free?

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

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

What Exactly is a Seed Cookie?

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

Ingredients for These Healthy Seed Cookies

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

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

Why You’ll Fall in Love With These Cookies

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

How to Make the Best Healthy Cookies

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

Mash the bananas

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

Mix ingredients

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

Shape your cookies

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

Bake

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

Let them rest!

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

Troubleshooting & Pro-Tips

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

Dietary Adaptations: Make It Yours

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

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

Healthy Seed Cookies FAQ

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

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

Did you make these cookies?

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

Grain Free Miso Maple Granola

Black Sesame Bark

Nut Free Tahini Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy Super Seed Cookies (refined sugar free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cool Time 10

Total Time 40

Servings cookies

Calories 137kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

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

Optional Topping

¼ cup dark chocolate chips melted
maldon salt

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Turkey Gnocchi Soup

Teri-Ann Carty — Mon, 16 Feb 2026 09:00:52 +0000

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Turkey Gnocchi Soup

Created by: Teri-Ann Carty

This creamy Turkey Gnocchi Soup is comforting, protein-rich, and filled with pillowy potato gnocchi for that perfect bite. It will fuel you from the inside and have you feeling all types of cozy with each spoonful. The recipe is quick, easy enough to make on a busy weeknight, but also soothing enough to enjoy on a slow weekend.

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Turkey Gnocchi Soup (Creamy & Comforting)

I just got home from a trip to the Dominican Republic, and while I love the sand and the ocean, this girl wanted nothing more than to be back at home with a bowl of nourishing soup. I got sick while I was away and ended up in the hospital for 2 solid days on an Iv drip, complete with several rounds of blood tests. To say that wasn’t on my vacation bingo card is a major understatement. Several days later, I’m still not feeling my best, but as girls gotta eat, so this recipe was born out of desire and hunger!

Soup is one of the most comforting meals on the planet. It offers solace on a cold day, or when you’re feeling sicky and icky. Adding gnocchi to the mix will always take things to a whole other level. I was going to add potatoes to this soup, but decided to go for the fun twist and add gnocchi instead and let’s just say, it was no disappointment. I used store-bought gnocchi this time around (because I’m ill remember?!), but you could absolutely make your own gnocchi. You could also just wait for my homemade gnocchi recipe, which is coming SOON. Take this as your sign to subscribe to my newsletter if you’re not already!

There is something deeply comforting about a pot of creamy gnocchi soup simmering on the stove. It feels generous. It feels grounding. It feels like the kind of meal that gathers people into the kitchen without even trying. So if you’re looking for the best gnocchi soup, the kind that feels homemade and nourishing and deeply satisfying, this is it! Let’s get simmering.

Turkey Gnocchi Soup Ingredients

The ingredients in this gnocchi soup are comforting, familiar and easy to get your hands on! They all come together in one pot to make a dish you will fall in love with!

Ground turkey: Lean and protein-rich, ground turkey makes this a hearty, satisfying turkey soup with gnocchi while keeping it lighter than traditional cream-based soups. You could also use leftover turkey if you’re making this around the holidays!
Zucchini: Softens into the broth and adds freshness while also adding fibre and vitamins.
Kale: I used Cavolo Nero (black kale) for this recipe, but you could always swap it out for your favourite green. Kale adds texture, nutrients, and a slight bitterness that balances the cream and beans. I like going for a heartier green that will hold up in a soup, and kale is always a winner for me.
Butter beans: I love butter beans, and adding a can into the soup makes this healthy meal also fibre rich, and fibre is important, so don’t skip the beans!
Gnocchi: Soft, pillowy potato gnocchi cook directly in the broth, absorbing flavour and creating that signature creamy gnocchi texture.
Chili flakes: Just a pinch gives subtle warmth and depth without making the soup spicy. It wakes everything up.
Onion & Garlic: These two mighty aromatics create the sweetness and body in this creamy turkey soup recipe.
Carrot & Celery: Two parts of the holy trinity, carrots and celery both add dimension to the flavour and texture of this soup, a little spice, a little sweetness and the essential pop of colour.
Dried thyme: Adds a gentle herbal note that pairs beautifully with turkey and vegetables.
Chicken stock: This forms the backbone of the soup. A good-quality stock creates depth and makes this the best turkey soup recipe from scratch.
Lemon juice: A squeeze of lemon brightens everything at the end and prevents the soup from feeling too heavy.
Cream: Just enough to create that luscious creamy finish without overpowering the broth.
Parmigiano cheese: Freshly grated Parmigiano melts into the soup and adds salty, nutty depth.
Fresh parsley (optional): Adds brightness and a fresh finish to the final bowl.

How to Make Turkey Gnocchi Soup

Build the Flavour Base

Heat your Dutch oven over medium-high heat. Add olive oil and chilli flakes, followed by onion, carrot, and celery. Season with salt and pepper, cover, and cook until softened. Stir in garlic and cook just until fragrant.

Brown the Turkey

Add ground turkey and break it apart with a wooden spoon. Cook until no pink remains. Stir in dried thyme and season again to build layers of flavour.

Simmer the Soup

Add zucchini and cook briefly before stirring in kale. Pour in stock and water and bring to a boil. Reduce the heat and partially cover. Let simmer to allow the flavours to come together. This is when you’ll start to really smell the flavours of the soup and will be itching for it to be ready!

Add Gnocchi & Finish

Stir in butter beans and gnocchi. Cook until the gnocchi are tender and float. Finish with lemon juice, cream, and freshly grated Parmigiano. Taste and adjust seasoning. Serve warm with a sprinkle of fresh parsley.

What to Serve with Creamy Gnocchi Soup

This soup is so satiating, comforting and nourishing on its own, you could enjoy it all by itself. However, who doesn’t love adding a little something next to a soup? Go for something like a crisp green salad with lemon vinaigrette, rustic sourdough bread or some roasted vegetables. It’s hearty enough to stand alone, but sometimes a little something crunchy on the side makes it feel complete!

How to Store Gnocchi Soup

Store leftover turkey gnocchi soup in an airtight container in the fridge for up to 3 days or freeze in separate portions for a meal prep sent from the gods! Keep in mind that gnocchi will continue to absorb liquid. When reheating, add a splash of water or stock to loosen the broth and gently warm over medium-low heat.

Why You’ll Love This Creamy Turkey Gnocchi Soup

There are so many reasons to love this recipe; it’s reliable, nourishing, easy to make, and so delicious. It’s also packed with protein, viatmins and all comes together in one pot, making it almost too easy for how good it tastes. The recipe is incredibly forgiving, so if you’re missing one ingredient, don’t fret! It’s easy enough to swap some things out and make it your own. This is truly a simple turkey gnocchi soup that delivers every single time.

Turkey Gnocchi Soup FAQ

What gnocchi should I use? Use shelf-stable or refrigerated potato gnocchi. If gluten-free, brands like Rummo make excellent gluten-free gnocchi. https://www.pastarummo.it/en/products/gluten-free/gnocchi-3/

Can I use leftover turkey? Absolutely. Shredded leftover turkey works beautifully. Simply skip the browning step and add it when you would add the stock.

Can you freeze this turkey gnocchi soup? You can freeze it, but gnocchi may soften after thawing. For the best texture, freeze the soup base and add fresh gnocchi when reheating.

Is gnocchi soup healthy? Yes, especially when made with lean turkey, vegetables, and beans. This version balances protein, fibre, and healthy fats.

Can I make this vegetarian? Yes. Omit the turkey and use vegetable stock for a vegetarian gnocchi soup recipe.

Can I make this dairy-free? You can omit cream and cheese or use dairy-free alternatives for a lighter version.

Did you make this recipe?

Don’t forget to leave a rating and review below! I can’t wait to hear how you enjoyed this soup. Try these recipes next:

Red Lentil Tomato Sausage Soup

Beef Tortellini Soup

Spicy Sweet Potato Curry Tomato Soup

Kale and White Bean Soup

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Turkey Gnocchi Soup

Course Main Course

Cuisine Canadian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 730kcal

Author Teri-Ann Carty

Equipment

dutch oven or large pot
microplane
stove

Ingredients

¼ cup olive oil
pinch chili flakes
1 medium onion sliced
3 garlic cloves minced
1 large carrot sliced in rounds
1 celery diced
1 pound ground turkey
1 tsp dried thyme
4 cups chicken stock
2-3 cups water more if needed
1 medium zucchini sliced in rounds
4 cups black kale chopped
398 ml butter beans
400 grams gnocchi
½ lemon squeezed
½ cup 10% cream
parmigiano cheese
sea salt and pepper to taste
2 tbsp fresh parsley optional

US Customary - Metric

Instructions

Heat large Dutch oven over medium high heat.
Add olive oil and chili flakes. Add onion, carrot and celery, season with salt and pepper.
Cover and cook for 5ish minutes, and then stir in garlic. Cook until vegetables are softened.
Add in ground turkey, breaking apart with a wooden spoon and cook until no colour remains.
Scatter in dried thyme and stir to coat. Season with salt and pepper.
Add sliced zucchini and cook for 1-2 minutes before adding kale.
Pour in stock and water and bring to a boil. Reduce heat to medium and partially cover to cook for 15 minutes, stirring occasionally. Add in butter beans and gnocchi and cook until gnocchi is tender. Stir in fresh lemon juice.
Stir in cream and grate Parmigiano until your heart’s content.
Taste for seasoning and serve.

Notes

If you and your family are gluten free, there are plenty of wonderful gluten-free gnocchi brands on the market. I love these gnocchi from Rummo

Nutrition

The post Turkey Gnocchi Soup appeared first on Teri-Ann Carty.

High Protein Chocolate Chia Pudding

Teri-Ann Carty — Wed, 04 Feb 2026 09:00:23 +0000

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High Protein Chocolate Chia Pudding

Created by: Teri-Ann Carty

Take breakfast to new heights with this High Protein Chocolate Chia Pudding. It's rich, creamy, naturally sweetened, packed with protein and fibre. Easy to meal prep and ideal for breakfast, snacking, or dessert!

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High Protein Chocolate Chia Pudding Recipe

High fibre protein breakfasts are trending right now, and since it’s been a hot minute since I’ve created you a new chia pudding recipe, I thought now is the time. I love chia pudding. I have several here on the website, and for good reason. Chia pudding is easy, healthy, super customizable and very nutritious. It’s the perfect make ahead breakfast or snack, and the topping ideas are endless. They are so easy to keep plant-based, but if you want to pump up the protein, you can add yogurt or cottage cheese (I may have something in progress for this!).

Perfect High Protein Breakfast!

This high protein chocolate chia seed pudding leans into real ingredients that actually keep you full. It’s naturally sweetened with ripe banana, deeply flavoured with cacao, and finished with protein-rich yogurt and peanut butter for staying power. I don’t know a single soul who doesn’t love the chocolate peanut butter combination. Add banana to that mix, and you get this chunkey monkey vibe that I am absolutely here for! Dessert becomes breakfast, and that will always be a reason to celebrate whole ingredients.

There is a reason chia pudding has earned a permanent place in my fridge. If you’re someone who struggles to eat breakfast, you aren’t alone. I usually fast until 10-11 daily, but once I am ready to eat, I want high protein and delicious food, fast. This breakfast will make you excited to eat in the morning. Add my granola on top for the crunch that is always missing from chia pudding. If you don’t like the texture of chia pudding on its own, granola will make the difference. You’re welcome.

Are Chia Seeds Healthy?

Never underestimate things that come in small packages (ahem, I’m a shorty!!) Chia seeds are small, but my goodness, are they mighty! They’re packed with fibre, plant-based protein, omega-3 fatty acids, and key minerals that support digestion, energy, and overall health. When soaked, chia seeds absorb liquid and expand, creating that signature pudding-like texture while helping keep you full for hours. Aside from being so easy to prepare, this is what makes chia seed pudding so popular!

High Protein Chocolate Chia Seed Protein Pudding Ingredients

This chocolate chia pudding is built around simple, accessible ingredients that work together to create a thick, creamy texture and deep chocolate flavour. Make whatever swaps work for you; chia pudding is foolproof!

Very ripe banana: A ripe banana gives your chia pudding the sweetness that it needs without anything refined. It also helps create a thick, creamy texture that is to die for! The riper the banana, the better the flavour and consistency.
Cacao powder: Cacao powder gives this chia pudding its deep chocolate flavour while adding antioxidants and richness. It creates a dessert-like experience without overpowering sweetness.
Yogurt: Yogurt adds creaminess and a boost of protein, making this chia seed pudding more satisfying and balanced. Go with whatever yogurt you prefer, dairy free will work just fine too.
Peanut butter: Brings healthy fats and richness, giving the pudding body and staying power. It pairs beautifully with chocolate and helps keep you full longer. You could also use a homemade nut butter, I have plenty of nut butter recipes to choose from!
Vanilla: Enhances the chocolate notes and adds warmth to the pudding. It helps balance the cacao and rounds out the overall flavour.
Chia seeds: Chia seeds are the backbone of this recipe, absorbing liquid and transforming into a thick, pudding-like texture. They add fibre, plant-based protein, and structure to the dish. Use whatever colour chia seeds you’d like.
Milk of choice: Milk brings everything together and determines the final consistency of the pudding. You could choose from one of my homemade nut milks or use whatever you typically have on hand.
Cacao nibs: Cacao nibs add a subtle crunch and an extra layer of chocolate flavour. They’re optional but highly recommended for texture and contrast.
Pinch of salt: A small pinch of salt enhances the chocolate flavour and balances the sweetness. It helps all the ingredients shine without making the pudding taste salty.

How to Make High Protein Chocolate Chia Seed Pudding

Making chia pudding is so quick and easy; the hardest part is waiting for the chia to expand! Ratios matter for the best consistency, so follow these instructions, and you’ll have the tastiest chia pudding ever!

Mix the Chocolate Base

Start by mashing the ripe banana in a container large enough to hold the entire recipe. Add the cacao powder, yogurt, peanut butter, vanilla, and salt, then mix until smooth and fully combined. This step ensures the chocolate flavour is evenly distributed before adding the chia seeds.

Add Chia Seeds and Liquid

Stir in the chia seeds and milk, mixing thoroughly for one to two minutes. Let the mixture rest for five minutes, then stir again. This second mix is key; the more evenly the chia seeds are dispersed, the better and faster the pudding thickens.

Chill and Set

Cover the container and place it in the fridge for at least two hours, or overnight for best results. Once set, portion the pudding into jars with lids and store chilled until ready to eat.

Optional Toppings for Chocolate Chia Pudding

One of the best things about this chocolate chia protein pudding is how customizable it is. You can keep it simple or dress it up depending on your mood. Fresh berries add brightness and contrast, while yogurt creates extra creaminess. Granola (my favourite topping) brings crunch, homemade nut butteradds richness, and chia jam gives a pop of fruit-forward sweetness. This pudding is a perfect base for layering and topping however you like.

Chia Pudding Tips

For the thickest, creamiest chia pudding, always stir twice! Once when you first mix everything, and again after a short rest. This prevents clumping and ensures even gelling.
Use a very ripe banana for the best sweetness and texture, and don’t be afraid to adjust the milk slightly if you prefer a thinner or thicker consistency.
Pay attention to your ratios! Too much liquid and you won’t get the full pudding effect; too little liquid and your chia won’t have a chance to fully expand.

How Long Will the Chia Pudding Last?

Longer than you think! Stored in a fridge in an airtight container, this high protein chia seed pudding will last up to five days. In fact, the flavour often improves after the first day as everything melds together. This is exactly what makes chia pudding an excellent option for meal prep, busy mornings, or that midday snack to crush hunger cravings.

Why You’ll Love This Easy Chocolate Protein Chia Seed Pudding

This recipe checks all the boxes. It’s rich and chocolatey without being overly sweet, high in protein without tasting chalky, and nourishing without feeling restrictive. It works as a healthy breakfast, a snack, or even a dessert. It’s quick to make, endlessly customizable, and relies on ingredients you likely already have on hand. Once you try it, it becomes one of those recipes you keep coming back to.

Chia Pudding FAQ

Why didn’t my chia pudding thicken? This usually happens if the mixture wasn’t stirred enough. Make sure to stir thoroughly, let it rest, then stir again before chilling.

How long does chia pudding last? Chia pudding keeps well in the fridge for up to five days when stored in airtight containers.

What are the best chia pudding jars? Small mason jars or jars with lids and built-in spoons like these ones work best for portioning and storing chia pudding.

Did You Make This Recipe?

If you tried this chia pudding recipe, I’d love to hear how you enjoyed it. Leave a comment and rate the recipe below!

Try These Chia Pudding Recipes Next!

Matcha Chia Pudding

Blood Orange Chia Pudding

Classic Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Chocolate Chia Pudding

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 471kcal

Author Teri-Ann Carty

Equipment

Jars with lids and spoons
whisk, rubber spatula

Ingredients

1 very ripe banana mashed
¼ cup cacao powder
½ cup yogurt
¼ cup peanut butter*
1 tsp vanilla
½ cup chia seeds
2 cups milk I used homemade cashew milk
2 tbsp cacao nibs
pinch salt

US Customary - Metric

Instructions

Add banana to a container large enough for the entire recipe with a lid. Mash the banana well.
Add cacao powder, yogurt, peanut butter and vanilla and mix well.
Add chia seeds and milk and mix for 1-2 minutes. Let the pudding rest for 5 minutes and then mix again. The more you mix, the faster it gels. Once the chia seeds are thoroughly mixed in, cover the container and place it in the fridge for 2 hours or overnight.
Once ready to eat, you can put them in separate jars with lids (see link for the ones I use) and top them with your favourite topping. I chose my strawberry chia jam, yogurt and my granola.

Notes

Use any nut or seed butter

Nutrition

The post High Protein Chocolate Chia Pudding appeared first on Teri-Ann Carty.