Teri-Ann Carty

Cereal Chocolate Date Bark

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

Cereal Chocolate Date Bark

Created by: Teri-Ann Carty

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

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Salted Cereal Chocolate Date Bark

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

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

Enter: chocolate date bark!

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

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

Nutritional Highlights of Dates

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

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

Why Use Dates in Recipes

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

Salted Chocolate Date Bark with Cereal Ingredients

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

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

Fresh vs Dry Dates

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

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

How To Make This Easy Chocolate Date Bark

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

Melt the Chocolate

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

Crush & Coat Cereal

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

Press the Dates

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

Add the Chocolate Cereal Layer

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

Finish with Salt and Seeds

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

Freeze and Slice

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

Date Bark Storage Tips

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

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

Tips For Making The BEST Date Bark

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

Why You’ll Love This Date Bark Recipe

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

Did You Make This Recipe?

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

Got Extra Dates? Try These Recipes Next!

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

Banana Date Bliss Balls

Snickers Date Bark

Pecan Chocolate Stuffed Dates

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Cereal Chocolate Date Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 30

Total Time 45

Servings pieces

Calories 258kcal

Author Teri-Ann Carty

Equipment

freezer, flat bottomed ramekin, rubber spatula

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Stuffed Purple Sweet Potatoes

Teri-Ann Carty — Thu, 07 May 2026 08:00:10 +0000

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Stuffed Purple Sweet Potatoes

Created by: Teri-Ann Carty

Make these Stuffed Purple Sweet Potatoes for a hearty, colourful, protein rich meal that is packed with nourishment and fiber! Made with roasted purple sweet potatoes, seasoned ground chicken, butter beans, cottage cheese, avocado, and chili crunch. This healthy stuffed sweet potato recipe is satisfying enough for dinner, easy enough for meal prep, and endlessly customizable for busy weeks when you want something delicious that still supports your protein goals.

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Stuffed Sweet Potatoes

Do people even eat food that isn’t high protein? Okay, in all seriousness, it feels like these days everything is high protein, and I understand why. Protein matters. It helps us stay strong, it gives us energy, it makes our brains function and most of the time it makes a meal feel complete. So, another day, another high protein recipe! Nothing is safe these days, and that means stuffed sweet potatoes are getting the high protein makeover they need!

This recipe is a dream for meal prep! I am often cooking for one, which means that I love recipes that can feed me more than once and will give me leftovers and meals for days to come. These stuffed baked sweet potatoes are perfect because you can change the toppings each time. Add a fried egg for breakfast, more avocado for lunch, or extra chili crunch for dinner. If leftovers are not your thing, freeze the chicken and butter bean mixture for a future meal and make life easier later. I’m constantly on the mission of making life easier, food more approachable and playing with ingredients out of the ordinary. If you are looking for a recipe for purple sweet potatoes that feels like a complete meal, this is a beautiful place to start.

What are Purple Sweet Potatoes?

Purple sweet potatoes have been flooding my social feed lately, and when I’m not seeing them in a post, I’m hearing about them on podcasts. I recently listened to Rich Roll’s podcast with the amazing Dr. Dawn, where she shared some incredible food advice, including the health benefits of purple sweet potatoes. These gorgeous root vegetables have deep purple flesh, an earthy, subtly sweet flavour, and are considered a superfood thanks to their high antioxidant content. Their vibrant colour comes from anthocyanins, the same plant compounds found in blueberries and purple cabbage. I’m not a nutritionist, but from what I’ve read and learned, these beautiful spuds may also support inflammation. They aren’t always easy to find, so if you come across purple sweet potatoes, grab them!

Purple Sweet Potatoes vs Regular Sweet Potatoes

Purple sweet potatoes and regular orange sweet potatoes are both delicious, nourishing, and incredibly versatile, but they do have a few differences. Orange sweet potatoes tend to be softer, sweeter, and more moist once baked. Purple sweet potatoes are usually denser, starchier, and slightly earthier. They still have natural sweetness, but it is a little more subtle.

From a cooking perspective, purple sweet potatoes often need enough time in the oven to fully soften. Because of their denser texture, you want to roast them until a fork slides easily into the center. If they are undercooked, they can feel firm and dry instead of creamy and tender. For this recipe, specifically, if you cannot find purple sweet potatoes, regular sweet potatoes or Japanese sweet potatoes will still work beautifully. The flavours will shift slightly, but the final result will still be satisfying!

Ingredients For The Best Stuffed Purple Sweet Potatoes

Now that you know a little more about purple sweet potatoes, it’s time to find out what other ingredients you’ll want for these high protein stuffed potatoes!

Purple Sweet Potatoes: Purple sweet potatoes are the base of this recipe. They become a little softer and tender once baked, but still maintain their shape, which is perfect for stuffing. Their earthy sweetness pairs beautifully with the savoury chicken, creamy cottage cheese, and spicy chili oil!
Red Onion & Garlic: This dynamic duo helps build the flavour base for the ground chicken mixture.
Ground Chicken: Here is where a good portion of this recipe’s protein comes from. In my last jacket potato recipe, I went with ground beef, and this time we are switching things up and cooking with lean, ground chicken. It’s easy to season, and it cooks quickly, making it perfect for a high protein dinner or lunch. Of course, you can omit the chicken if you’re making this vegetarian.
Paprika, Oregano, Cumin, and Chili Flakes: This spice blend gives the chicken mixture warmth, depth, and a little heat. Paprika adds colour and subtle smokiness, oregano brings herbiness, cumin adds earthiness, and chili flakes give the filling a gentle kick.
Tomato Paste: Adds concentrated flavour to the chicken mixture.
Crushed Tomatoes: Create a saucy base that brings everything together. They keep the chicken moist and help the butter beans settle into the filling.
Butter Beans: One of my favorite beans to cook with! Butter beans add creaminess, fibre, and extra plant-based protein. They make the filling more satisfying while adding a soft, tender bite.
Cottage Cheese: Added as a cool, creamy topping and another boost of protein. It balances the heat from the chili crunch and makes each bite feel rich without being heavy.
Avocado: Brings healthy fats and an additional buttery texture that complements the other ingredients.
Chili Crunch: It is the final drizzle that makes the whole dish feel exciting and a little spicy! Use as much or as little as you’d like.

How to Make Stuffed Sweet Potatoes

Making these stuffed sweet potatoes is not at all difficult. While the potatoes are baking, you’ll be sauteing it up over the stove, and then before you know it, everything comes together!

Prepare the Sweet Potatoes

Preheat your oven to 400°F. Wash and dry the purple sweet potatoes well, then generously prick them all over with a fork. This allows steam to escape as they bake and helps the insides cook evenly. Rub the potatoes with avocado oil and season with sea salt and cracked pepper. Place them on a baking sheet and roast for 50 to 60 minutes, or until they are soft in the middle. You’ll know they are ready when a fork slides into the center easily and the skins look slightly wrinkled.

Don’t Forget to Poke Holes in the Sweet Potatoes!

This step may seem small, but it matters. When sweet potatoes bake, steam builds inside. Poking holes with a fork allows that steam to escape and helps the potato cook evenly. It also reduces the chance of the potato bursting in the oven. A few generous pricks all around each potato is all you need.

Start the Chicken Filling

While the sweet potatoes roast, heat avocado oil in a large skillet over medium-high heat. Add the diced red onion and sauté for several minutes, stirring often, until it begins to soften and smell sweet. Add the minced garlic and cook for about one minute. You should smell the garlic almost immediately. Once it is fragrant, it is time to move on.

Cook the Ground Chicken

Add the ground chicken to the skillet and break it apart with a spatula. Cook until it is no longer pink, stirring as it browns. Season with paprika, oregano, cumin, chili flakes, salt, and cracked pepper. You want the chicken to absorb all those spices before adding the tomato ingredients.

Build the Sauce

Make a little space in the middle of the pan and add the tomato paste. Let it cook for one to two minutes, stirring it into the pan until it darkens slightly. This step builds a richer flavour. Add the crushed tomatoes and stir everything together. Let the mixture cook for several minutes so it thickens slightly and becomes saucy.

Add the Butter Beans

Stir in the drained and rinsed butter beans. Let them cook for another two to three minutes, just until warmed through. Taste and adjust the seasoning as needed. At this point, the filling should be savoury, hearty, and spoonable.

Open and Fill the Sweet Potatoes

Once the sweet potatoes are cool enough to handle, slice them down the middle. Be careful because the insides will still be very hot. Use a fork to gently press the potato down and create space for the filling. Scoop the chicken and butter bean mixture generously over the potatoes. This is very much a “with your heart” moment.

Add the Toppings

Finish each potato with a scoop of cottage cheese, sliced avocado, chili crunch, flaky salt, and cracked pepper. Serve warm and enjoy every creamy, savoury, spicy bite.

How to Meal Prep Stuffed Sweet Potatoes

These stuffed sweet potatoes are a meal prep dream! It’s really easy to prepare all of these ingredients and store each of them in its own container, so all you have to do is reheat and stuff whenever you’re ready to eat. You can roast the sweet potatoes ahead of time and store them in the fridge for several days. The ground chicken and butter bean mixture can also be made in advance and kept in an airtight container. Add the cottage cheese, avocado, chili crunch, and flaky salt just before serving so everything tastes fresh. If you want to freeze part of the recipe, freeze the chicken and butter bean mixture on its own. It reheats beautifully and can be spooned over fresh roasted sweet potatoes, regular potatoes, rice, or greens.

How To Customize Your Stuffed Purple Sweet Potatoes

One of the reasons why I love this recipe so much is that it’s super easy to customize and make all your own.

If you cannot find purple sweet potatoes, use regular sweet potatoes, Japanese sweet potatoes, or even classic potatoes.
Swap the chicken for ground turkey, beef, or lentils for a plant based alternative.
For toppings, swap cottage cheese for Greek yogurt, sour cream, or a dairy-free alternative. Add pickled onions, fresh herbs, shredded cheese, hot sauce, or a fried egg if you want to enjoy this baked potato for breakfast!

What to Serve With Stuffed Purple Sweet Potatoes

These stuffed baked sweet potatoes are hearty enough to serve as a complete meal, but you can also add them to your plate amongst other things like air fryer salmon, a quick and easy nicoise salad or meal prep this amazing air fryer chicken, and you’ve got everything sorted for days to come!

Why You’ll Love These Stuffed Baked Sweet Potatoes

There are so many reasons to love stuffed and baked sweet potatoes! They are total comfort food and super easy to prepare. It’s one of those meals that makes itself and really doesn’t need any special skills in the kitchen (beginner cook friendly!). The meal is nourishing, satisfying, and full of texture thanks to all the optional toppings. They’re packed with protein from the ground chicken, butter beans, and cottage cheese, making them a great option for meal time.

Stuffed Sweet Potatoes FAQ

Is sweet potato high in protein? Sweet potatoes themselves are not especially high in protein, but they are a nourishing source of complex carbohydrates, fibre, and vitamins. In this recipe, the protein comes from the ground chicken, butter beans, and cottage cheese.

Do you need to parboil sweet potatoes before roasting? No, you do not need to parboil sweet potatoes before roasting them whole. Just prick them with a fork, coat with oil, season, and roast until tender.

Can I use regular sweet potatoes instead of purple sweet potatoes? Absolutely any potato will work with this recipe! You can try my orange sweet potato recipe here, or you can use regular potatoes or even Caribbean yams.

Can I make these dairy-free? Yes. Skip the cottage cheese or replace it with a dairy-free yogurt, cashew cream, or avocado-based sauce.

Can I make these ahead of time? I love making this recipe ahead of time! Simply roast the potatoes and prepare the filling in advance, then assemble when ready to eat.

Are these like twice baked potatoes? They have a similar comfort-food feel, but they are easier. Instead of scooping out and rebaking the centers like twice baked potatoes, these are roasted, sliced open, and filled.

Did You Make This Recipe?

If you made these stuffed purple sweet potatoes, I would love to hear how you liked them! Leave a comment and review below

Other Sweet Potato Recipes You Might Like

Fan of sweet potatoes like me? Here are some other sweet potato recipes to try next!

High Protein Stuffed Sweet Potatoes

Sweet Potato Chicken Soup

Sweet Potato Mac and Cheese

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Stuffed Purple Sweet Potatoes

Course Main Course

Cuisine Canadian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 428kcal

Author Teri-Ann Carty

Equipment

baking sheet
large pan
chefs knife, cutting board, oven

Ingredients

Baked Purple Sweet Potato Ingredients

2 medium sized purple sweet potatoes washed and dried
1-2 tsp avocado oil
sea salt and cracked pepper

Ground Chicken Ingredients

2 tbsp avocado oil
½ red onion diced
2 cloves garlic minced
1 pound ground chicken
1 tsp paprika
1 tsp oregano
½ tsp cumin
½ tsp chili flakes
1 tbsp tomato paste
1 cup crushed tomatoes
398 ml canned butter beans drained and rinsed
½ tsp salt
cracked pepper to taste

Add-ons Ingredients

cottage cheese
sliced avocado
chili crunch
flaky salt
cracked pepper

US Customary - Metric

Instructions

Preheat oven to 400.
Generously prick the potatoes all over with a fork.
Coat potatoes with oil and season with salt and pepper.
Place potatoes on a baking sheet and bake for 50-60 minutes or until soft in the middle.
Once soft, set aside to cool slightly to make it safer/easier to handle.
In a large skillet heat oil over medium high heat. Add onion and saute for several minutes. Add garlic and cook for 1 minute.
Add ground chicken. Break the chicken up with a spatula and cook until it is no longer pink. Season with spices and a pinch of salt.
Make a hole in the middle for the tomato paste. Cook off the paste for 1-2 minutes before adding crushed tomatoes. Allow the mixture to cook for several minutes before adding butter beans. Cook for 2-3 more minutes, taste for seasoning and remove from heat. Cover if your pan has a lid.
Once potatoes have cooled enough to work with (be careful, the insides will still be piping hot!), slice down the middle of the potato. Use a fork to press the potato down.
Scoop (with your heart)chicken/butterbean mixture onto the potatoes.
Add a scoop of cottage cheese and sliced avocado on top. Spoon some chili oil on top and season with flaky salt.

Notes

Can't find purple sweet potatoes? Use regular or sweet potatoes instead.

*macros do not include optional add on ingredients

Nutrition

The post Stuffed Purple Sweet Potatoes appeared first on Teri-Ann Carty.

Cherry Jam

Teri-Ann Carty — Tue, 05 May 2026 08:00:32 +0000

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Cherry Jam

Created by: Teri-Ann Carty

This easy Cherry Jam is bright, naturally sweet, and made without pectin thanks to chia seeds! With just 5 ingredients, this cherry chia jam comes together in no time! I'm talking frozen cherries, chia seeds, lemon, maple syrup, and vanilla, that's it! It’s a simple, small batch cherry jam that comes together quickly on the stovetop and tastes beautiful spooned over yogurt, oatmeal, toast, ice cream, or anything that needs a little sweet cherry magic.

This post may contain affiliate links

Easy Sweet Cherry Jam!

Who still buys jams at the store? Now, if you said yes in your head, my real question is WHY?! This Cherry Jam is about to change everything you thought you knew, but before we get there, you need to know how this jam came about… According to the powers that be, in order to be seen on Google, I have to create content that is unique, relatable, honest, beautiful, delicious, and easy to make. It got me thinking, and so here we are, starting with unique.

Cherry jam is unique in flavour, delicious, and relatable because who doesn’t love jam? I wanted to make something that felt and tasted different from all the other bazillion chia jam recipes on the internet. A lot of them are lovely, but they tend to follow the same formula. Fruit, chia seeds, sweetener, done. This little jar has a few extra touches that make it feel special, which I will get to in a minute.

Making Your Own Jam

If you’ve never made chia jam, you’re missing out on a really quick and easy opportunity to reduce the amount of preservatives you have in something that is really supposed to be simple. Not only is it easy, but it also gives you full range to control the outcome of your jam, make this a tart cherry jam, make it a sour cherry jam or make it a sweet cherry jam – you have all the control. Isn’t that lovely? Think that chia jam is time consuming? Think again, it comes together in nearly no time at all, and it lasts longer than you think. Honestly, have I ever steered you wrong yet? I didn’t think so..moving on.

Why Chia Seeds?

Chia seeds are the magic ingredient that turns cooked fruit into a thick, spoonable chia seed jam without needing pectin or loads of sugar. Aka, it’s the healthy way to do things. Traditional jam recipes often rely on pectin and a higher amount of sugar to help the fruit set. This cherry jam recipe without pectin uses chia seeds instead, and let me tell you, the outcome is positive. When chia seeds absorb liquid, they swell and create a gel-like texture, which naturally thickens the jam as it cools. This makes making jam at home feel much more approachable. You do not need special equipment, a candy thermometer, or a full afternoon of preserving. All you need is a small saucepan, a spatula, a jar, and a few simple ingredients.

Not to mention, chia seeds are the bomb. They are PACKED with fibre and healthy fats, making this jam even more nourishing than anything you’d pick up at the store. Chia seeds also don’t have much flavour, so you don’t need to worry about them overpowering the flavour of the other ingredients.

Is Chia Jam Healthy?

You betcha friends! Chia jam can be a beautiful, healthy alternative to traditional jam, especially when it is made with real fruit and minimal added sweetener. For example, this easy cherry jam recipe is made with cherries, lemon juice, a small amount of maple syrup, vanilla, and chia seeds. It’s all of five ingredients which you already know and trust, and if you trust yourself to use maple syrup responsibly, you’re also looking at a refined sugar free jam which is almost unheard of!

Cherries bring natural sweetness and a deep ruby colour, while chia seeds add fibre and help create that thick jam texture. The lemon juice keeps the flavour bright, and the vanilla makes the whole thing feel a little luxurious. Of course, “healthy” always depends on the full picture of what you are eating and what works for your body, but this is the kind of recipe that feels nourishing, simple, and satisfying. It is made with ingredients you can recognize, and it is an easy way to add fruit to your breakfast, snacks, or desserts.

Ingredients for Cherry Jam

There are only five ingredients in this chia jam recipe. Each one plays a pivotal role in creating a jam that is spread worthy, delicious and just sweet enough! Here is what you’ll need:

Frozen Cherries: For obvious reasons, cherries are at the top of this list! Using frozen cherries ensures you can make this recipe any time of the year! Cherry season is short, and if you don’t have a cherry pitter, this simple cherry jam could easily become anything but simple. Frozen pitted cherries break down beautifully as they simmer, creating a rich, glossy base for this cherry jam. You can use dark sweet cherries, sweet cherries, or even sour cherries if you prefer a more tart cherry flavour.
Lemon Juice: Lemon juice brings brightness and balance to the cherries, especially if you are using sweet cherries. It wakes everything up and gives the jam that fresh, almost tart edge that makes you want another spoonful. If you’re making a tart cherry jam, the lemon will enhance that tangy flavour even more.
Maple Syrup: There is only one tablespoon in this entire small batch recipe! I will forever be shouting from the rooftops that we do not always need a ton of sweetener to make something taste incredible. The fact that you can make jam without white sugar is a blessing in itself! Bask in the glory of maple syrup, LIQUID GOLD!!
Vanilla: What you might not know is that a dash of vanilla will soften the tartness from the lemon and make the jam taste almost like the filling of a cherry pie; yes please! This small addition is what makes the recipe feel unique and just a little bit special.
Chia Seeds: The arch nemesis of pectin!! Chia seeds thicken the jam naturally as they absorb the cherry juices. They are essential for this chia seed jam and make the process simple, quick, and beginner-friendly. Never underestimate what a chia seed can do; those little mighty seeds will make you a cherry jam to write home about!

How to Make Cherry Jam without Pectin

Making a pectin free jam is easier than you think. Grab your ingredients, get yourself a small saucepan and let’s get bubbling!

Warm the Cherries

Place your small saucepan over medium heat and add the frozen cherries, lemon juice, and maple syrup. As the cherries warm, you’ll notice them start to release their juices and soften in the pan. Let everything come to a gentle bubble or a soft rolling boil.

Simmer Until Juicy

Allow the cherries to cook for 5 to 10 minutes, stirring occasionally. You are looking for the cherries to become glossy, soft, and syrupy. The mixture should smell bright, sweet, and slightly tart from the lemon.

Break Down the Fruit

Use your spatula to gently press the cherries into smaller pieces. You do not need to completely purée them. A little texture is beautiful here and gives the jam that homemade feel. However, if you prefer a smoother jam, get your immersion blender out and give it a few blitzes or use a masher to break the cherries down more thoroughly.

Add Vanilla and Chia Seeds

Reduce the heat to low, then stir in the vanilla and chia seeds. Keep stirring for 2 to 3 minutes so the chia seeds are evenly distributed. The jam will still look a little loose at this stage, but do not panic. Chia seeds continue to thicken as the mixture cools. Don’t boil it down to make it thick, trust the process!

Cool and Transfer

Remove the saucepan from the heat and let the jam cool, stirring often. As it sits, you’ll notice it becoming thicker and more spoonable. Once cooled, transfer it to a small mason jar and store it in the fridge.

How to Check if Cherry Jam is Done

Because this is a cherry jam recipe without pectin, you are not looking for the same firm set as a traditional jam. Instead, you want a soft, spoonable consistency that’s not too thick. It will thicken as it cools. The jam is ready to come off the heat once the cherries have broken down, the juices look slightly syrupy, and the chia seeds have been stirred in evenly (no clumps or dry spots). It may still look a little thinner than expected when it is hot, but chia seeds need time to absorb the liquid. A good way to check is to run your spatula through the mixture. If it leaves a brief trail in the pan before the jam settles back together, you are in a good place. Once completely cooled, the jam should be thick enough to spoon over yogurt or spread onto toast without immediately running everywhere.

What Are Some Good Uses for Cherry Jam?

Ummm, does eating it out of the jar with a spoon for pure joy count? Okay, in all honesty, I have a recipe coming up that uses this cherry jam, and you might just fall in love with it, so you’ll have to hold on tight for that! In the meantime, there are so many ways to use this delicious homemade jam. It’s delicious on toast, plopped on a yogurt bowl with your favourite clumpy cherry granola, or on pancakes and waffles! You could also go chia crazy and add it to chia pudding, put some on top of a bowl of ice cream, or even layered into desserts. The options are endless, because it would also be amaaaazing in thumbprint cookies!! This is me telling you, go crazy!

How to Store Cherry Jam

Transfer your cooled jam into a clean mason jar or airtight container and store it in the fridge. The next question I typically get is “How long does chia jam last in the fridge?” The jam will keep well for up to one month when stored properly in a sealed jar, and because it’s not traditionally canned jam, it should be stored in the refrigerator rather than the pantry.

Cherry Chia Jam Tips

Use frozen cherries for ease and consistency. They are already pitted, easy to keep on hand, and break down beautifully as they cook.
Do not skip the lemon juice. It really helps balance the sweetness and adds a particular tartness that makes this jam so delicious and unique.
Let the chia seeds do their job! The jam will thicken more as it cools, so resist the urge to add extra chia seeds or over-boil. If it still feels too thin after cooling, you can stir in a small amount more and let it sit again.
If you prefer a smoother jam, mash the cherries well or use an immersion blender before adding the chia seeds. If you like texture, leave some cherry pieces whole.
Taste before cooling. If your cherries are very tart, you can add a little extra maple syrup. If they are very sweet, you may want an extra squeeze of lemon.

Why You’ll Love this Recipe

There are so many reasons to love this cherry jam recipe. It is a small batch jam recipe that’s quick, easy and really approachable. You don’t need pounds of fruit, a fancy canning situation, and you definitely don’t need cups of white sugar. It comes together in one saucepan and makes just enough to keep in the fridge for everyday use. It is also incredibly versatile. Spoon it over thick yogurt, swirl it into oatmeal, spread it on toast, layer it into desserts, or serve it with ice cream. It has that rich cherry flavour that feels nostalgic, but the lemon and vanilla make it feel fresh and elevated! Side note, it would be a beautiful gift for any jam (or cheese) lover!!

Cherry Chia Jam FAQ

Can you freeze cherry jam? Yes, you can freeze cherry jam. Let it cool completely, then transfer it to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to three months. Thaw it in the fridge overnight and stir before serving.

Can you adjust the sugar content for cherry jam? This recipe only uses one tablespoon of maple syrup, but of course, you can add more or less depending on your own personal preference.

Can I use fresh cherries? Absolutely, but keep in mind it will be a lot messier!! Make sure you pit your cherries before cooking them down. Fresh cherries will taste delicious!

Can I use sour cherries? Of course, sour cherries make a gorgeous tart cherry jam recipe. You may want to add a little extra maple syrup, depending on how tart they are.

Do I need pectin? Definitely not! Chia seeds are doing all the heavy lifting in this jam recipe.

Did you make this recipe?

If you try this cherry jam, I would love to know how you used it! Leave a comment and a rating below and share the details!

Other Homemade Chia Jam Recipes

Once you start making chia jam, it becomes an obsession, here are some others to try next:

Strawberry Raspberry Chia Jam

Raspberry Chia Jam

Vegan Rhubarb Scones with Rhubarb Strawberry Chia Jam

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Cherry Chia Jam

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Cool Time 10

Total Time 25

Servings cup

Calories 374kcal

Author Teri-Ann Carty

Equipment

small saucepan
spatula, small mason jar, stovetop

Ingredients

300 grams frozen cherries
½ lemon juiced
1 tbsp maple syrup
1 tsp vanilla
2 tbsp chia seeds

Instructions

Place the pan on medium heat.
Add cherries, lemon juice and maple syrup. Bring cherries to a bubble, and cook for 5-10 minutes.
Use the spatula to break down cherries into smaller pieces.
Reduce heat to low and add vanilla and chia seeds. Continue to cook, stirring well for 2-3 more minutes.
Remove from the heat to cool, stirring often.
Transfer to a small mason jar.
Keep in the fridge for up to 1 month.

Notes

Any frozen fruit will work, but the cherries are SO GOOD!

Nutrition

The post Cherry Jam appeared first on Teri-Ann Carty.

Chocolate Chip Protein Cookies

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

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Chocolate Chip Protein Cookies

Created by: Teri-Ann Carty

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

This post may contain affiliate links

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

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

I’ve been feeling the need to simplify lately.

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

Small Batch Chocolate Chip Protein Cookies!

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

Why You Should Make Cookie Dough with Protein Powder

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

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

Small Batch Chocolate Chip Protein Cookies Ingredients

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

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

What is the Best Protein Powder?

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

How to Make Gluten Free Chocolate Chip Protein Cookies

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

Preheat & Mash the Banana

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

Mix the Wet Ingredients

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

Add the Dry Ingredients

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

Shape the Cookies

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

Bake Until Set

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

Pro Tips for Perfect Protein Cookies

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

Chocolate Chip Protein Cookies FAQ

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

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

Did You Make This Recipe?

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

Other High Protein Snacks to Try Next:

Craving more protein snacks? Try these recipes next:

High Protein Strawberry Cheesecake

High Protein Almond Banana Muffins

High Protein Cookie Dough Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

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

Course Dessert, Snack

Cuisine Canadian

Prep Time 5

Cook Time 15

Cool Time 5

Total Time 25

Servings cookies

Calories 295kcal

Author Teri-Ann Carty

Equipment

ice cream scoop
spatula
oven

Ingredients

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

US Customary - Metric

Instructions

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

Video

Notes

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

Nutrition

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

Pecan Chocolate Stuffed Dates

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

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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.

This post may contain affiliate links

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

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

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

Don’t Skip the Salt!

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

Ingredients For These Pecan Chocolate Stuffed Dates

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

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

The Health Benefits of Dates!

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

How To Make Stuffed Dates

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

Prepare the Dates

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

Fill with Pecans

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

Melt the Chocolate

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

Coat the Dates

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

Decorate and Finish

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

Tips For Making the Perfectly Stuffed Dates

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

How to Store these Pecan Chocolate Stuffed Dates

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

Stuffed Dates FAQ

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

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

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

Did You Try This Recipe?

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

Snickers Date Bark

Super Seed Cookies

Sunbutter Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Chocolate Stuffed Dates

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 30

Total Time 40

Servings dates

Calories 195kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Any nuts will work! Choose your favourite.

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

Nutrition

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Crispy Grain Free Granola Cookies

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

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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

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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.

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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!

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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

The post Banana Chia Pudding appeared first on Teri-Ann Carty.

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.

This post may contain affiliate links

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

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

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

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

What are Bliss Balls?

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

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

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

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

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

How To Make Banana Date Bliss Balls

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

Add everything to the food processor

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

Shape the bliss balls

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

The hard part… Let them chill!

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

Bliss Balls Variations

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

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

How to Store Bliss Balls

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

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

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

Bliss Ball FAQs

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

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

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

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

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

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

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

Did you make this recipe?

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

Peanut Butter Balls

Gingerbread Cookie Balls

Cacao Energy Balls

Superfood Energy Balls

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Banana Date Bliss Balls

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Total Time 15

Servings balls

Calories 181kcal

Author Teri-Ann Carty

Equipment

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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