dairy free Archives - Teri-Ann Carty

Cereal Chocolate Date Bark

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

Home » dairy free

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

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Cherry Jam

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

Home » dairy free

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.

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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

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Chocolate Chip Protein Cookies

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

Home » dairy free

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

Home » dairy free

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

Home » dairy free

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!!

This post may contain affiliate links

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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Banana Date Bliss Balls

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

Home » dairy free

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

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Super Seed Cookies

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

Home » dairy free

Super Seed Cookies

Created by: Teri-Ann Carty

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

This post may contain affiliate links

The Crunch That Saved My Morning (and My Sanity)

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

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

Why Refined Sugar Free?

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

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

What Exactly is a Seed Cookie?

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

Ingredients for These Healthy Seed Cookies

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

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

Why You’ll Fall in Love With These Cookies

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

How to Make the Best Healthy Cookies

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

Mash the bananas

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

Mix ingredients

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

Shape your cookies

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

Bake

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

Let them rest!

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

Troubleshooting & Pro-Tips

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

Dietary Adaptations: Make It Yours

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

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

Healthy Seed Cookies FAQ

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

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

Did you make these cookies?

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

Grain Free Miso Maple Granola

Black Sesame Bark

Nut Free Tahini Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy Super Seed Cookies (refined sugar free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cool Time 10

Total Time 40

Servings cookies

Calories 137kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

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

Optional Topping

¼ cup dark chocolate chips melted
maldon salt

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

High Protein Chocolate Chia Pudding

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

Home » dairy free

High Protein Chocolate Chia Pudding

Created by: Teri-Ann Carty

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

This post may contain affiliate links

High Protein Chocolate Chia Pudding Recipe

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

Perfect High Protein Breakfast!

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

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

Are Chia Seeds Healthy?

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

High Protein Chocolate Chia Seed Protein Pudding Ingredients

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

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

How to Make High Protein Chocolate Chia Seed Pudding

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

Mix the Chocolate Base

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

Add Chia Seeds and Liquid

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

Chill and Set

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

Optional Toppings for Chocolate Chia Pudding

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

Chia Pudding Tips

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

How Long Will the Chia Pudding Last?

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

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

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

Chia Pudding FAQ

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

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

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

Did You Make This Recipe?

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

Try These Chia Pudding Recipes Next!

Matcha Chia Pudding

Blood Orange Chia Pudding

Classic Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Chocolate Chia Pudding

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 471kcal

Author Teri-Ann Carty

Equipment

Jars with lids and spoons
whisk, rubber spatula

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Use any nut or seed butter

Nutrition

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

Banana Coffee Granola

Teri-Ann Carty — Sat, 24 Jan 2026 09:00:11 +0000

Home » dairy free

Banana Coffee Granola

Created by: Teri-Ann Carty

This Banana Coffee Granola is exactly what it sounds like, aka a dream come true! Think crunchy, gluten-free homemade granola made with ripe banana, instant coffee, cacao, nuts, and seeds. It's cozy, bold, and perfect for breakfast or snacking.

This post may contain affiliate links

Banana Coffee Granola (Crunchy, Cozy & Deeply Satisfying)

First granola flavour of 2026 and she is a banger! If you still aren’t making your own granola, clearly I am not doing my job properly. My granola recipes last 10x longer than store bought and they include only whole ingredients, meaning there will be no tongue twister ingredients! This first granola of the year is for the grown folks in the room because coffee IN your granola? Sounds like a thing most kids probably wouldn’t enjoy, but honestly, you’d be surprised because this one is in gooooood. A little birdie told me there have been requests for a coffee flavoured granola, and once that landed, I was like, OK, it’s time to get to work!

The Best Homemade Granola!

This recipe combines some of my favourite flavours: peanut butter, coffee, banana, vanilla and chocolate! Adding all of those with olive oil and maple is kind of like a dream come true. The smell that comes off the wet ingredients while it’s on the stove is next level. I am usually really good at waiting for the granola to cool, but I may or may not have snuck a few pieces, just to taste test, ya know? Once it was totally cooled, I really went to town and ate a healthy portion right off the pan, so please be warned, it’s addictive. It will give you a little pep in your step in the morning as it’s full of plant based protein and fibre.

This recipe brings together the natural sweetness of ripe banana with the richness of instant coffee and cacao powder, creating a coffee granola that feels equally at home on a slow weekend morning or as an afternoon snack. It’s crunchy, deeply flavoured, and incredibly versatile, so get your baking tools out and let’s get started!

Is Granola Healthy?

Granola can absolutely be part of a healthy, balanced diet, especially when it’s homemade. Making your own healthy granola recipe allows you to control the sweetness, fats, and overall ingredient quality. This banana granola recipe is made with whole ingredients, healthy fats, seeds, and nuts. It’s naturally gluten free, full of fibre, and deeply satisfying, meaning a little truly goes a long way.

Coffee Banana Granola Ingredients

Each ingredient in this homemade granola recipe plays a role in flavour, texture, or nourishment. Here’s what you’ll need, along with a few substitutions:

Rolled Oats: form the base, creating that classic crunchy granola texture. I like to go with old fashioned rolled oats, you can do gluten free or not, the choice is yours!
Pecans: add richness and a buttery crunch. Any nut will work here, but I felt pecans really went nicely with the flavour of this granola in general.
Pumpkin seeds, sunflower seeds, hemp seeds, and chia seeds: contribute texture, healthy fats, and staying power.
Unsweetened coconut: adds subtle sweetness and toasty depth and an amazing texture.
Cinnamon and salt: balance the flavours and enhance the banana and coffee notes.
Olive oil and peanut butter: the base of your wet ingredients, creating richness and helping the granola crisp evenly.
Ripe banana: of course, banana to add that banana flavour to this granola and bring natural sweetness and moisture.
Maple syrup: gently sweetens without overpowering.
Instant coffee: delivers that bold coffee flavour to this granola. Instant coffee works best as you don’t need to brew anything!
Cacao powder: deepens the flavour and complements the coffee beautifully.

Types of Instant Coffee

Not all instant coffee is created equal, and the type you use will influence the final flavour of your instant coffee granola. Look for a good-quality instant coffee with a smooth, balanced profile. Espresso-style instant coffee works beautifully here. Avoid overly bitter or burnt-tasting varieties. This is the instant coffee that I used and prefer.

How to Make Coffee Banana Granola

Making this granola is much like my others! Quick, easy and very satisfying.

Preheat & Combine Dry Ingredients

Begin by preheating your oven and preparing your baking sheets. Combine all the dry ingredients in a large bowl and stir until evenly mixed.

Warm Wet Ingredients & Combine

In a small pot, gently warm the olive oil, maple syrup, peanut butter, mashed banana, vanilla, instant coffee, and cacao powder over low heat until smooth and cohesive. Pour the wet mixture over the dry ingredients and mix thoroughly until no dry pockets remain.

Bake & Cool

Spread the mixture evenly onto two baking sheets and press it firmly into the pans. This step is key to creating crunchy granola clusters. Bake, turning the pans partway through, until golden brown and dry to the touch. Allow the granola to cool completely before lifting it from the pans; this is when the crunch really sets.

Ways to Serve Coffee Banana Granola

This coffee granola recipe is incredibly versatile and honestly is delicious straight off the pan, no add ins. However, serve this granola on top of Greek yogurt with fresh fruit for breakfast, and you’ve got yourself a dish you’ll be craving every morning! Sprinkle it over smoothie bowls, or enjoy it with milk for a quick snack.

How to Store Coffee Granola

Once cooled, store your homemade granola in airtight jars at room temperature. It will keep beautifully for several weeks, maintaining its crunch and flavour. If your kitchen runs warm, storing it in a cooler pantry spot will help preserve freshness.

Why You’ll Love This Easy and Delicious Coffee Banana Granola

This banana coffee granola is everything I want in a granola recipe: simple, bold, and satisfying. The banana adds natural sweetness and moisture, while the coffee brings depth and a subtle bitterness that balances everything beautifully. Unlike overly sweet store-bought options, this coffee flavored granola is rich and bold.

And let’s just face the facts; there’s something deeply comforting about a tray of homemade baked granola slowly toasting in the oven. The smell alone will take over your home in the best way possible. For me, making granola feels like a gentle nudge to slow down and savour the moment.

Homemade Granola FAQ

Can I make this granola without coffee? Yes. Simply omit the instant coffee for a classic banana cacao granola.

Is this granola gluten free? Yes, as long as you use certified gluten-free oats.

How do I get extra crunchy granola? Press the mixture firmly into the pans and let it cool completely before breaking it apart.

Can I swap the peanut butter? Absolutely. Almond butter or cashew butter both work beautifully.

Did You Make This Recipe?

Don’t forget to leave a rating and review below! I would absolutely love to hear how you like this one! Here are some other delicious recipes to try next:

Walnut Banana Bread Granola

Goji Berry Cashew Granola

Carrot Cake Granola

Apple Cinnamon Granola

Grain Free Miso Maple Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Banana Coffee Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Rest Time 1

Total Time 1 45

Servings cups

Calories 466kcal

Author Teri-Ann Carty

Equipment

baking sheets
small pot, oven
spatula

Ingredients

Dry Ingredients

3 cups oats
1 cup pecans roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup hemp seeds
¼ cup chia seeds
½ cup unsweetened coconut
1 tsp cinnamon
¾ tsp salt

Wet Ingredients

½ cup olive oil
½ cup runny peanut butter
1 ripe banana mashed
½ cup maple syrup
1 tsp vanilla
1 tbsp instant coffee
¼ cup cacao powder

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add dry ingredients to a large bowl and stir to combine.
To a small pot, add oil, maple syrup, peanut butter, banana, vanilla, coffee and cacao powder. Mix well and stir over low heat until mixture is smooth.
Pour wet over dry and mix until no dry ingredients remain.
Spread evenly onto 2 baking sheets. Press the mixture firmly into the pans using a rubber spatula.
Bake in the preheated oven for 20 minutes. Turn pans and bake again for 10-15 more minutes until golden brown and dry to the touch.*
Let the granola cool completely before using a spatula to lift off the pans.
Store in mason jars in the pantry.

Notes

Turning the pans ensures the granola cooks evenly, as some ovens have "hot spots".
The longer you cook your granola, the better. Just be careful to keep an eye on it so it doesn't burn. My oven runs hot, so I must keep a keen eye.

Nutrition

The post Banana Coffee Granola appeared first on Teri-Ann Carty.

Hazelnut Milk

Teri-Ann Carty — Sat, 20 Dec 2025 09:00:06 +0000

Home » dairy free

Hazelnut Milk

Created by: Teri-Ann Carty

This homemade Hazelnut Milk is rich, creamy, and naturally sweetened with just one date. Made with roasted hazelnuts, macadamias, hemp seeds, and filtered water. Thanks to the Nama Milk Maker, it blends into a silky vegan milk perfect for coffee, overnight oats, smoothies, and baking. A beautiful, nourishing staple you'll want in your fridge all week!

This post may contain affiliate links

Homemade Hazelnut Milk (Creamy, Dreamy & Naturally Vegan)

Welcome to your (and my) new favourite machine!!! If you’ve been hanging around for a while, you will know just how many plant-based milks over the years. What you might not know is that there have been a few nut milks I could never nail; one being almond, and another being hazelnut. I just hated the idea of using a milk bag or cheesecloth to strain the milk. Anytime a recipe becomes annoying like that, I’m OUT.

The other milk I could never get right was oat milk. I know it sounds like the simplest, but mine always turned out slimy and weird, so for obvious reasons, I gave up on that too. When Nama reached out to me to try their M1 Milk Maker, I had to admit, I was dubious. I mean, I’m not even vegan anymore, and how good could it actually be? I’m thrilled to say, I was seriously wrong. This machine is not just good, it’s FABULOUS. I’ve been having the most fun making all the different flavours of milk, and when I made this Hazelnut Milk, I just knew I had to share because it’s the perfect drink for Santa’s Cup!

This hazelnut milk recipe is velvety, lightly nutty, and completely free from thickeners, gums, or added oils. Made with roasted hazelnuts, macadamias, hemp seeds, and a single date, it blends into a silky milk perfect for overnight oats, iced coffee, smoothies, or drinking straight from the jar. Whether you’re dairy-free, vegan, or simply love a beautiful homemade staple, this is the milk you’ll want ready in your fridge all week.

One thing I want to note, very heavily: Don’t throw out the hazelnut discard because you are going to need it for my new Chocolate Hazelnut Cookies!!! One of the best things about this machine is that the pulp is taken care of for you. No cheesecloth needed, and the milk is creamy and delicious every single time. Nothing gets wasted, which is such a win for me.

Save 10% when you shop with my link!

What You’ll Need to Make Your Own Hazelnut Milk

First, you will need the Nama M1 Milk Maker for this recipe. You could attempt it in a blender with a cheese cloth, but this girl will not be testing this to confirm it turns out the same! Next, you’ll need just a handful of pantry items to make this homemade nut milk.

Hazelnuts: The main ingredient in this nut milk. Their naturally sweet, roasted flavour creates a deeply aromatic milk. Choose skinned hazelnuts for the smoothest result.
Macadamia nuts: Add richness and a buttery creaminess. If unavailable, cashews are a beautiful substitute.
Hemp seeds: An essential boost of protein that gives the milk a silky finish.
Vanilla: Rounds out the flavour with soft sweetness.
Cinnamon: Adds warmth and depth without overpowering; adjust according to your personal preference, or skip altogether.
Date: A touch of natural sweetness. Just enough to elevate the hazelnuts without making the milk sugary.
Filtered water: Essential for a clean, pure-tasting milk.

Homemade Nut Milk vs Store Bought

In all honesty, there is no comparison between homemade hazelnut milk and what you find in the grocery store. Store bought milks often contain stabilizers, emulsifiers, synthetic vitamins, natural flavours, and a shockingly small amount of actual nuts. Homemade milk, on the other hand, gives you control over the sweetness, many more nuts, no gums, oils, preservatives or fillers.

Honestly, I find homemade creamier and way tastier. It’s also a lot fresher, but who’s comparing! Let’s not even start talking about the environmental factor; making nut milk at home is essentially waste free, especially if you’re making cookies like my chocolate hazelnut cookies – in that case, there is zero waste! Once you experience the taste and texture of homemade, it’s nearly impossible to go back.

Why Make Homemade Nut Milk?

The benefits go far beyond flavour. Making your own milk offers:

Better nutrition: Higher nut content and zero additives.
Customization: Adjust sweetness, thickness, and seasoning to suit your taste.
Cost-effectiveness: Especially when buying nuts in bulk.
Sustainability: Less packaging and fewer unnecessary ingredients.
Creativity: You can create endless blends, hazelnut, almond, cashew, pistachio, or combinations using matcha or spices.

How to Make Hazelnut Milk

This is an easy homemade nut milk recipe, especially with the Nama M1 Milk Maker. It creates ultra-smooth, creamy milk in minutes.

Add Ingredients

Make sure the spout cap is closed. Add hazelnuts, macadamias, hemp seeds, cinnamon, vanilla, a date, and water to the filter basket. Secure the lid, set the blending time to one minute, and press start. The Nama will literally handle everything. When prompted, open the spout. After ten seconds, the spin cycle begins. This pushes every drop of milk through, leaving the pulp behind. Transfer to a glass jar and refrigerate. Don’t forget to put your pulp aside so that you can make these chocolate hazelnut cookies. Shake gently before using.

What to Do with Hazelnut Pulp

Don’t toss the hazelnut pulp, it’s full of flavour and fibre. You can make my newest chocolate hazelnut cookies. There are also tons of recipes on the internet for pulp muffins. You can add it to smoothies for extra richness and fibre. Stir the pulp into oatmeal or overnight oats for texture and additional fibre, or simply freeze the pulp for future use! Nothing goes to waste, one of the many joys of homemade milk.

How to Use Hazelnut Milk

This unsweetened hazelnut milk is creamy and versatile, making it perfect for ice lattes, overnight oats, smoothies, hot chocolate, chia puddings, porridge, adding to granola, or simply drinking it straight from the jar! There is another level of creaminess when it comes to homemade nut milks, and I find that they are way better for barista style drinks than most store bought nut milks.

Why I LOVE My Nama Milk Maker

The Nama M1 Milk Maker is the new reason I will be making nut milk multiple times a week. It’s quiet, intuitive, and produces the creamiest milk with zero mess. No straining bags, no squeezing, no gritty texture, honestly just pure bliss. It blends, strains, separates pulp, and dispenses everything for you. If you’ve struggled with homemade milks in the past, this machine changes everything. I also feel really creative with this machine. Before the Nama, I felt limited by what nuts I could use, but this machine makes experimenting with any nut an absolute joy.

Homemade Nut Milk FAQ

Do I need to soak the nuts first? With the Nama M1 Milk Maker, soaking isn’t required. If using a traditional blender, soaking for 4–6 hours creates smoother milk.

Can I use raw hazelnuts instead of roasted? Yes. Raw hazelnuts make a lighter, subtler milk, while roasted hazelnuts create deeper flavour.

How long does hazelnut milk last? Homemade nut milk lasts 3–5 days in the refrigerator. Always store in a sealed glass jar.

Does hazelnut milk work in coffee? Absolutely. Hazelnut milk in coffee is creamy, flavourful, naturally sweet, and it foams well.

Can I sweeten it more? Yes. Add an extra date, a splash of maple syrup, or even a pinch of sea salt to enhance flavour.

Did you make this recipe?

If you made this hazelnut milk or have the Nama, I would love to hear from you! Leave a rating and review below and try these other nut milks next:

Cashew and Hemp Milk

Homemade Cashew Milk

Strawberry Cashew Milk

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Hazelnut Milk

Course Beverages & Drinks

Cuisine Canadian

Prep Time 10

Total Time 10

Servings cups

Calories 390kcal

Author Teri-Ann Carty

Equipment

Nama M1 Milk Maker
mason jar or milk jar

Ingredients

1 cup hazelnuts skin off
½ cup macadamia nuts*
1 tsp vanilla
1 tsp cinnamon
¼ cup hemp seeds
1 date pit removed
4 cups water filtered is best

US Customary - Metric

Instructions

Using the Nama M1 Plant-Based Milk Maker, check that the spout cap is closed, then add all ingredients into the filter basket.⁣⁣⁣
Secure the lid and set the blending time to 1 minute. Press Start.⁣⁣⁣
Follow prompts to open the spout, after 10 seconds the spin cycle will activate. Once this is finished, your milk is ready to enjoy.⁣⁣⁣

Notes

If you can't find macadamia use cashews instead! It makes the milk super creamy.
Save the pulp for my Hazelnut Cookies if desired.

Nutrition

The post Hazelnut Milk appeared first on Teri-Ann Carty.

Candied Spiced Nuts (Refined Sugar Free)

Teri-Ann Carty — Mon, 08 Dec 2025 09:00:56 +0000

Home » dairy free

Candied Spiced Nuts (Refined Sugar Free)

Created by: Teri-Ann Carty

These Candied Spiced Nuts are sweet, salty, crunchy, and completely refined sugar free! Made with mixed nuts, maple syrup, warm spices, egg whites and herbs, they’re perfect for snacking, gifting, and adding to holiday spreads. Slow-roasted, beautifully caramelized, and endlessly customizable. This is a December staple recipe you'll come back to year after year.

This post may contain affiliate links

Candied Spiced Nuts (Refined Sugar Free)

I have been making my weight in cookies lately, and some of the recipes call for egg yolk only. So when I had extra egg whites kicking around, I thought, let’s make some candied nuts! You can totally make this recipe without egg whites, but the texture it brings to these nuts is incomparable in my opinion. It helps bind them together, forming little clusters that are so dang good you won’t be able to stop. This is my favourite time of the year for baking, making specialty items, and just getting creative. I am happy to say that I am really excited for Christmas this year. This year looks really different than last year (IYKYK), and I am in much better spirits! I’ve been working harder than ever; my camera basically feels like an extension of me. Don’t get me wrong, I am beyond grateful for the life I’ve created here in Recipeland, but my goodness, I need a little break once this busy season is finished!

While I won’t be roasting chestnuts over an open fire, I WILL be making my new SPICED CANDIED NUTS on repeat. This recipe is the perfect stocking stuffer, hostess gift or addition to your holiday snack boards. I am warning you, these are ADDICTIVE. I added Aleppo chilli powder with cinnamon, cardamom, fresh thyme and sea salt, but you could certainly change up the spices to suit your palate. Gingerbread, Chai, and Pumpkin Spice, just to name a few. You could bump up all the spices more, but for my family and me, this mix was perfect.

Just like my granolas, these nuts need to come to room temperature. I’d even put the pan in a colder room in your home to allow the maple syrup to harden. Most recipes call for sugar, but you know me, trying to curb that as much as possible. The best trick for this recipe is to spray your parchment paper with non-stick spray. I have made these 3 times now, so trust me, this is the best method. Once, no spray-hot mess. Second time, no parchment- hot mess. Third time, parchment with spray. Perfection. Ahh, the joys of being a recipe developer!

Easy & Healthy Candied Spiced Nuts Recipe

This spiced nuts recipe is a healthier take on the classic candied nuts you find at Christmas markets and holiday fairs. Instead of brown sugar or white sugar syrups, these nuts rely on pure maple syrup to create their caramelization. The egg white helps everything stick while creating that crisp, crackly coating we all love. Let’s get baking!

Candied Spiced Nuts Ingredients

Each ingredient adds depth, warmth, and texture to this festive flavoured nuts recipe:

Walnuts: Brain food and delicious! These nuts are soft and get richer in flavour when roasted in spices and maple.
Cashews: Naturally sweet and buttery, creating pockets of creamy crunch.
Hazelnuts: Deeply roasted and aromatic, with a warm, earthy flavour that pairs beautifully with maple.
Pistachios: Add bright colour and a soft, sweet bite.
Macadamia nuts: Rich, velvety, and decadent, they make these nuts feel extra special.
Pumpkin seeds: Toast into light, crisp pieces that balance the richness of the nuts.
Egg white: Helps bind the spices to the nuts and creates that signature crackly exterior.
Maple syrup: The natural sweetener that caramelizes beautifully without refined sugar.
Cinnamon: The heart of this recipe, warm, familiar, and festive.
Cardamom: Adds brightness and a whisper of floral spice.
Aleppo chilli powder: Provides gentle heat without overpowering sweetness, the perfect contrast.
Fresh thyme or rosemary: A savoury finish that cuts through the sweetness and creates a gourmet, bakery-style flavour.
Salt: Essential for balance; it highlights every flavour and keeps the nuts from tasting overly sweet.

Are Nuts Really Good For You?

Yes! Nuts are incredibly nutrient dense and provide protein, healthy fats, minerals, and fibre. They help keep you full, energize your day, support hormone balance, and make a wonderful alternative to heavily processed snacks. This healthy spiced nuts recipe uses a bunch of nuts to create a mix of textures and nutritional benefits. You could totally swap out any nuts for your preferred ones, and they are still going to be healthy!

How to Make These Irresistible Candied Nuts

Making these candied nuts is super easy. Start by preheating your oven to 300°F convection. Line your pan with parchment and spray the paper with non-stick spray.

Mix the Nuts

Add all the nuts and seeds to a large bowl. Stir to combine.

Whisk the Egg White

In a separate bowl, whisk the egg white vigorously until frothy. This helps coat the nuts evenly.

Combine Everything

Pour the egg white over the nuts. Add the maple syrup, spices, herbs, and salt. Stir until every nut is coated in the glossy spiced mixture.

Spread Into a Single Layer

Pour the nuts onto your baking sheet, spreading them into a single, even layer so they caramelize properly. Bake for 15 minutes, give the nuts a gentle stir, then continue for another 15–25 minutes until golden brown and fragrant.

Cool Completely

This is essential; as they cool, the nuts harden into that perfect sweet-salty crunch and get all clustered up! I know it’s hard to wait, but it’s so necessary. If you can put the pan in the coldest room in your house, they will harden quicker!

How Long To Roast Nuts

For this candied nuts recipe, a lower temperature works best. Roasting at 300°F convection allows the nuts to slowly caramelize without burning. The total cooking time is typically 45–50 minutes, depending on your oven and the type of pan used. Stoneware pans often require the full time, while metal sheets may cook slightly faster.

Can I Make These Nuts Ahead of Time?

These are best made ahead of time since they require time to harden! These candied nuts are ideal for gifting and snacking because they keep beautifully. Once cooled completely, store them in an airtight container at room temperature for up to two weeks. They remain crisp, fragrant, and delicious.

What’s the Best Way to Package These Nuts for Gifting?

Homemade candied nuts make such a thoughtful December or Christmas gift. Package them in mason jars, small craft paper bags, pretty tin containers or any glass container. You can get creative and add twine, handwritten labels or whatever you feel gives the container that festive feel! These nuts feel festive and handcrafted — the perfect holiday hostess gift, teacher gift, or addition to a charcuterie basket.

Why You’ll Love These Sweet & Salty Spiced Nuts

These candied spiced nuts bring together the perfect blend of sweet, salty, savoury, and gently spicy. They’re easy to make, rely on wholesome ingredients, and taste like something you’d buy from an artisanal holiday market. Perfect for snacking, gifting, and elevating every winter gathering!

Tips for Making Candied Spiced Nuts

Spread the nuts in a single layer for even caramelization.
Non stick spray on parchment paper for the win!
Stir halfway through for even roasting.
Let them cool completely before storing.
Switch up spices based on what you love.

Candied Spiced Nuts FAQ

Are these spiced nuts spicy? They have mild warmth from Aleppo chilli, not overly spicy, just balanced. You can omit chilli if it’s not your thing!

Should you use raw or pre-roasted nuts? Always start with raw nuts so they roast evenly and don’t burn.

What is the best temperature to roast nuts at? 300°F convection is ideal; low and slow gives the best caramelization.

Can you serve spiced nuts warm? Absolutely. They’re delicious warm, but if you can wait until they are totally cooled, you’ll have a much better experience.

Did you make these spiced nuts?

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

Puffed Quinoa Cups

Strawberry Chocolate Bark

Tahini Brown Butter Rice Crispy Treats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Candied Spiced Nuts (Refined Sugar Free)

Course Appetizer, Snack

Cuisine Canadian

Prep Time 10

Cool Time 2

Total Time 3

Servings cups

Calories 743kcal

Author Teri-Ann Carty

Equipment

large heavy-bottomed baking sheet or stoneware
parchment paper
oven

Ingredients

1 cup walnuts
½ cup cashews
½ cup hazelnuts
½ cup pistachios
½ cup macadamia nuts
½ cup pumpkin seeds
1 egg white
½ cup maple syrup
2 tsp cinnamon
¼ tsp cardamom
1 tsp Aleppo chilli powder
1 tsp fresh thyme or finely chopped rosemary
1 tsp salt

US Customary - Metric

Instructions

Preheat oven to 300 convection.
Lightly spray parchment paper and place it on a baking tray.
Add nuts and seeds to a bowl and stir to combine.
In a separate bowl, add 1 egg white and whisk vigorously to combine.
Scrape into the bowl with the nuts and add maple syrup and spices. Stir well to coat.
Spread evenly onto a baking tray and bake for 15 minutes.
Gently move nuts around and continue to bake for another 15-20 minutes until nuts are golden brown.
Allow the nuts to cool completely before lifting off the pan.
Transfer to jars and store at room temperature.

Notes

Make sure you spray your parchment paper with non-stick spray.
Allow the nuts to cool completely before transferring them to jars.
You could switch up the spices any way you like!

Nutrition

The post Candied Spiced Nuts (Refined Sugar Free) appeared first on Teri-Ann Carty.

Everything but the Bagel Seed Crackers

Teri-Ann Carty — Wed, 05 Nov 2025 09:00:10 +0000

Home » dairy free

Everything but the Bagel Seed Crackers

Created by: Teri-Ann Carty

These Everything But the Bagel Seed Crackers are crispy, savoury, and satisfyingly nourishing. Made entirely from seeds and naturally gluten-free, they’re the perfect high-protein snack to pair with dips, cheese, or your favourite toppings. Easy to make, endlessly customizable, and beautifully wholesome.

This post may contain affiliate links

Everything But the Bagel Seed Crackers (Gluten Free + High Protein)

I have been gatekeeping this recipe for too long, and I’m finally ready for you! Seed crackers are my new favourite obsession as they are easy and absolutely fun to make. Oh, and of course, they are packed with fibre, protein, and this recipe may be the healthiest recipe I’ve ever published! These crackers are for everyone. They are vegan, gluten-free, dairy-free, nut-free and sugar-free. They are literally all the “free” any recipe can be. If you have a seed allergy, these are not for you, but otherwise, I think I’ve covered all the allergies I can think of!

I love everything but the bagel seasoning, and my favourite is from Trader Joe’s. Unfortunately, here in Canada, we don’t have Trader Joe’s, soooo I set out to find a good alternative. I was surprised to find out that most spice companies make one, and the best one I found was from Simply Organic. However, there are a lot of others on Amazon if you want to continue the search!

You’re new favourite everyday cracker!

If you’re looking for an everyday cracker that’s healthy and easy to make, this is the recipe you need. I 100% will be making them for the holidays this season because they go well with everything. They are crispy and rather addictive, so don’t say I didn’t warn you! A bag or box of crackers can be super convenient, but making your own is incredibly satisfying. Make sure you bake them long enough so they are crispy. Spreading them in an even layer is key. If the middle is too thick, the crackers won’t crisp up. If you take them out of the oven thinking they are done, cut them and notice they are still a little soft, put the whole thing back in the oven for a few more minutes to crisp up. Just be careful not to let them burn! Let’s get crackin’

A Few Things You’ll Need:

Everything But the Bagel Seed Crackers Ingredients

Every ingredient in this multi-seed cracker recipe plays an essential role in creating the perfect texture: crisp, hearty, and deeply flavorful.

Pumpkin seeds: These add crunch and a subtle sweetness, while offering a wonderful dose of protein, zinc, and magnesium.
Sunflower seeds: Mild and buttery, they balance out the stronger flavours and add even more healthy fats and texture.
White sesame seeds: Create a light, toasty flavour that deepens as they bake.
Black sesame seeds: Bring a slightly bolder, earthier note and add contrast to the cracker’s golden surface.
Chia seeds: Act as a natural binder, absorbing water to help the mixture gel into a cohesive dough.
Buckwheat groats: Add a crisp, grain-like crunch and an earthy flavour that pairs beautifully with the seeds.
Ground flaxseed: Rich in omega-3s, flax adds a nutty flavour and helps bind everything together.
Nigella seeds: Add a unique, savoury depth with their slightly oniony, earthy flavour (fennel or cumin seeds also work beautifully here).
Psyllium husk: The “glue” of this recipe holds everything together and gives the crackers their snap. Don’t skip it!
Everything But the Bagel seasoning: Adds the perfect balance of salt, garlic, onion, and crunch to make every bite irresistible.
Sea salt: Enhances the natural flavours of the seeds and rounds everything out.
Boiling water: Activates the chia and psyllium, transforming the mixture into a pliable dough ready for baking.

How to Make These Homemade Seed Crackers

Making seed crackers from scratch is easier than you might think. With just a bowl, a baking sheet, and a little patience, you’ll have beautifully crisp crackers that taste far better than anything store-bought.

Mix the Dry Ingredients

In a large mixing bowl, combine all the seeds, ground flax, nigella, psyllium husk, seasoning, and salt. Stir well to distribute everything evenly.

Add the Water and Rest

Pour freshly boiled water over the mixture and stir until all the seeds are well coated. Cover the bowl with a kitchen towel and let it rest for 10–15 minutes. This allows the chia and psyllium to gel, creating a thick, spreadable consistency.

Shape the Crackers

Line a baking sheet with parchment paper and spread the mixture evenly across the surface using a spatula. Take care to make it uniform. Pro tip: too thick and the crackers will be chewy, and too thin and they’ll burn at the edges. Aim for about ¼ inch thick!

Bake Until Golden

Bake at 320°F (160°C) for 35–45 minutes, or until the crackers turn golden brown and feel dry to the touch. Keep an eye on them toward the end, as the edges may crisp first.

Cool and Break Apart

Transfer the baked cracker sheet to a wire rack to cool completely. Once cooled, you can cut it into neat squares or break it apart for a more rustic, natural look.

What to Serve With These Seed Crackers

These homemade protein crackers are endlessly versatile and pair well with both sweet and savoury spreads. These crackers scream snack time, and they make the perfect addition to a charcuterie board. Pack them for your next picnic with hummus, your favourite cheese or nut butter, and you’ve got a dream dipper!

How to Customize Your Seed Crackers

One of the best things about this recipe is that it’s pretty much foolproof, and you can add whatever seeds (or nuts) you desire. Change the seasoning if you want, go for sea salt and rosemary, Italian herbs and spices or keep them really simple with cracked pepper. I promise that you will make this recipe over and over again, and you can experiment each time until you find the ultimate balance for you!

How Long Will Homemade Seed Crackers Keep For?

When stored properly, these multi-seed crackers stay crisp and fresh for up to two weeks. Keep them in an airtight container at room temperature, away from humidity. For longer storage, you can also freeze them. Once cooled, place the crackers in a sealed container or freezer bag and store for up to three months. Re-crisp in the oven before serving.

Why This is The Best Seed Cracker Recipe!

These Everything But the Bagel Seed Crackers are the ultimate healthy snack, crunchy, flavorful, and deeply satisfying! They’re high in protein, rich in fibre, and made entirely from a handful of simple ingredients. The combination of seeds provides a complete source of plant-based protein while supporting hormone health and digestion.

They’re the kind of ridiculously expensive cracker that you’d buy in a grocery store because they’re healthy and go perfectly with everything. Easy to make, endlessly customizable and seriously just fun to make; this recipe is for all the peeps! Gluten free, dairy free, quick and easy, and packed with essential nutrients!

Homemade Seed Cracker FAQ

Are seed crackers healthy? Yes! These homemade seed crackers are packed with fibre, protein, and healthy fats that keep you satisfied for longer. They’re a wonderful alternative to store-bought crackers, which often contain refined oils and flours.

Can I make these seed crackers gluten-free? It’s already gluten free!

Why use psyllium husk in crackers? Psyllium husk acts as a natural binder, helping the seeds hold together without flour or eggs. It gives the crackers structure, crispness, and that perfect snap when you break them.

Can I make them without Everything But the Bagel seasoning? Absolutely. You can substitute with your favourite spice blend, herbs, or even a simple sprinkle of salt and pepper.

Can I double the recipe? Yes! Simply double all the ingredients and bake on two parchment-lined trays.

Did you make this recipe?

If you bake these Everything But the Bagel Seed Crackers, I’d love to hear your experience! Leave a comment and rating below, and then try these other delicious snacks:

Black Sesame Bark

3 Ingredient Chickpea Chocolate Bark

Strawberry Chocolate Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Everything But the Bagel Seed Crackers

Course Appetizer, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Rest Time 1

Total Time 1 45

Servings crackers

Calories 59kcal

Author Teri-Ann Carty

Equipment

baking sheet
parchment paper
rubber spatula, bowl, oven

Ingredients

½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup white sesame seeds
¼ cup black sesame seeds
¼ cup chia seeds
¼ cup buckwheat groats
¼ cup ground flaxseed
2 tbsp nigella seeds*
1 tbsp psyllium husk*
1 tsp everything but the bagel seasoning*
¼ tsp salt
1 cup boiling water

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add all the dry ingredients to a bowl and mix to combine.
Pour recently boiled water over the mixture and stir thoroughly.
Cover the bowl with a kitchen towel and let it sit for 10 -15 minutes until mixture has gelled.
Transfer to a parchment lined baking sheet. Spread mixture into an even layer. Be careful not to make it too thick in the middle or too thin on the sides.
Bake for 35-45 minutes until the crackers start to turn golden brown and dry to the touch.
Place on a wire rack to cool completely before cutting into desired shapes. You could break it apart also for a more rustic look!

Notes

Nigella seeds have a lovely earthy flavour, but if you can't find them, fennel seeds or cumin seeds would be lovely here too.
Don't skip the psyllium husk! It works as the glue to keep these crackers together.
Don't love EBTB? Use whatever seasoning you prefer.

Nutrition

The post Everything but the Bagel Seed Crackers appeared first on Teri-Ann Carty.