easy dessert Archives - Teri-Ann Carty

Cereal Chocolate Date Bark

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

Home » easy dessert

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.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

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, add in hemp seeds and stir to coat.
Place parchment paper on baking sheet.
Line up your dates 3x4.
To make life easier, spray a second piece of parchment with nonstick cooking spray to prevent sticking. Place on top of dates.
Use a flat bottomed ramekin to press down dates. Carefully remove parchment.
Spread the cereal mixture onto the dates, pressing edge to edge with a rubber spatula.
Sprinkle with sea salt and sesame seeds.
Place in the freezer to harden.
Slice as desired and store in an air-tight container in the fridge or freezer.

Video

Notes

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

Nutrition

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

Banana Date Breakfast Cookies

Teri-Ann Carty — Wed, 02 Jul 2025 08:00:28 +0000

Home » easy dessert

Banana Date Breakfast Cookies

Created by: Teri-Ann Carty

These Banana Date Breakfast Cookies are soft, gluten-free, and naturally sweetened with ripe bananas and dates. Packed with fibre, healthy fats, and plant-based protein, they’re a perfect make-ahead breakfast or snack. No refined sugar, just wholesome fuel for your day!

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A Healthy Oatmeal Breakfast Cookie Recipe

A couple of months ago, I decided to go sugar free and grain free for 3 weeks. I should preface this by saying – it was not opening, but totally necessary. The whole experience was an eye-opener for me. I knew I was addicted to sugar, but I had no idea the effect going off sugar would have! I went through withdrawals not unlike how I felt going off alcohol. I had headaches, fatigue, and I was downright grouchy. My symptoms lasted a few days, and then things started to even out (thank god).

Now that I am on the other side of this experiment, I have a few key takeaways I’d love to share with you all! One is that I need to do more sugar cleanses. Two is that I eat a lot of sugar (even if it’s the healthy kind like maple syrup). Lastly, I don’t ever plan to give it up because life is too short to live in such a restricted way. With all that said… I’d like to introduce you to my Banana Date Breakfast Cookies. These babies are refined sugar free, gluten free, and so simple to make.

I think that Bananas and Dates are in a new relationship (or at least the internet has me thinking so!) I’ve seen people sauteeing dates and bananas together, and it looks wonderfully delicious. I, too, plan on trying this combo, but it got me thinking of a healthy cookie, and this is how this recipe was born. I always have bananas on hand to bake with, and the bananas I used for this recipe were RIPE. Like the ripest bananas ever. They basically mashed themselves haha. The riper the banana, the sweeter they are, so no need to add any sugar to this recipe. Also, dates…While they don’t spike blood sugar (isn’t that the coolest fact?), they are still VERY sweet. These cookies are high in fibre too, making that a delicious, healthy bonus. If you’re always wondering what to do with overripe bananas, this recipe is for you. Let’s get into it!

Ingredients for Banana Breakfast Cookies

Gluten free oats: Form the hearty base of the cookie and help keep them chewy and gluten free.
Gluten free oat flour or spelt flour: Helps bind the dough while keeping the cookies light.
Unsweetened shredded coconut: Adds natural sweetness and chew.
Cinnamon, ginger, nutmeg: Bring warmth and balance to the sweetness essential to any breakfast cookie (in my opinion!)
Baking powder + baking soda: Provide gentle lift.
Salt: Brings out all the other flavours.
Ripe bananas: Naturally sweet and moisture-rich. The more ripe the better, I promise you they make up for the “lack” of refined sugars!
Olive oil: Adds healthy fat and helps the dough hold together.
Tahini: Gives richness and a hint of sesame flavour.
Egg or flax eggs: Bind the ingredients together.
Vanilla extract: Enhances the sweetness and spice.
Walnuts, pumpkin seeds, sunflower seeds, hemp seeds: Add crunch, protein, and omega-3s.
Dates: Provide caramel-like sweetness without refined sugar.

How to Make These Banana Oatmeal Breakfast Cookies

Prep the wet ingredients

Preheat the oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, mash the ripe bananas and whisk in the egg (or flax eggs), olive oil, tahini, and vanilla until smooth.

Mix the dry ingredients

In a separate bowl, stir together oats, flour, coconut, spices, baking powder, baking soda, and salt.

Combine and add the mix-ins

Add the dry ingredients to the wet and stir until well incorporated. Fold in chopped nuts, seeds, and dates.

Scoop, flatten, and bake

Use an ice cream scoop to portion out cookies onto the prepared baking sheet. Dampen your fingers and flatten each cookie slightly—they won’t spread much. Bake for 15 minutes or until lightly golden. Cool completely on a wire rack.

How to Store These Cookies

These cookies keep well in an airtight container at room temperature for 3–4 days. For longer storage, freeze them in a single layer and then transfer to a container or freezer bag. They’ll last up to 2 months. Reheat gently in the toaster oven or microwave if desired.

Tips For the Best Banana Breakfast Cookies

Use very ripe bananas: They should be deeply speckled or blackened for the best flavour and sweetness.
Let the dough rest: A 30-minute rest before baking helps hydrate the oats and bind the ingredients.
Customize with add-ins: You can swap the seeds for chopped nuts, add chocolate chips, or fold in dried fruit.
Don’t overbake: They should be lightly golden and just set. Overbaking will dry them out.

What Makes These Healthy Banana Oatmeal Cookies Perfect for Breakfast?

These cookies are made with real, whole-food ingredients that support sustained energy. There are no refined sugars or flours, and they’re filled with healthy fats, fibre, and protein from tahini, seeds, and oats. They’re also totally portable and freezer-friendly—ideal for busy mornings, post-yoga snacks, or anytime you need something nourishing and sweet.

Why You’ll Love These Banana Oatmeal Cookies

These banana oatmeal cookies are naturally gluten-free, refined sugar-free, and full of texture, flavour, and wholesome ingredients. They’re the kind of treat you can feel good about reaching for any time of day—whether you’re grabbing a quick breakfast, looking for a post-workout snack, or just need something sweet after dinner.

They’re also endlessly customizable and a perfect way to use up overripe bananas. Whether you’re packing lunches, prepping for the week ahead, or just need a cookie that won’t leave you crashing, this recipe checks all the boxes. My favourite part about these cookies is their ease of preparation and the fact that they are a favourite with everyone I share them with! Imagine making a cookie that everyone loves?! What a gift!!

Banana Breakfast Cookies FAQs

Can I use frozen bananas? Yes, just thaw them completely and drain any excess liquid before using.

Can I freeze these banana chocolate chip breakfast cookies? Absolutely. They freeze beautifully. Just let them cool fully first.

Banana Date Breakfast Cookies (refined sugar free!)

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 10

Cook Time 15

Rest Time 30

Servings cookies

Calories 275kcal

Author Teri-Ann Carty

Equipment

mixing bowl
measuring cups and spoons
baking sheets
ice cream scoop

Ingredients

Dry Ingredients

1 cup gluten free oats
½ cup gluten free oat flour or spelt flour
¾ cup shredded unsweetened coconut
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

1 egg or 2 flax eggs (2 tbsp ground flax+5 tbsp warm water)
2 ripe bananas mashed
¼ cup olive oil
½ cup tahini
1 tsp vanilla

Add In Ingredients

½ cup walnuts chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup hemp seeds
5 dates finely chopped

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
In a large bowl, mash bananas and add egg, olive oil, tahini and vanilla. Whisk to combine until smooth.
In a separate bowl, mix dry ingredients and set aside.
Stir dry ingredients into wet until well combined.
Next, add your add-ins! Mix thoroughly.
Scoop the dough using an ice cream scoop. The cookies don't spread, so you can fit approximately 9-12 cookies on your prepared cookie sheet. Dampen your fingers and lightly flatten the cookies into desired circles.
Bake for 15 minutes or until lightly browned.
Once baked, let cool on a wire rack.

Notes

These cookies freeze so well!! Perfect for meal prep.

I used tahini, but you can swap it out for your desired nut or seed butter.

You can add whatever inclusions you desire!!

Nutrition

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Black Sesame Bark

Teri-Ann Carty — Wed, 30 Apr 2025 08:00:40 +0000

Home » easy dessert

Black Sesame Bark

Created by: Teri-Ann Carty

It’s time to level up your snack game, and this Black Sesame Bark is just the recipe to do it. Crunchy, toasty, and layered with complex flavour, this sesame snack will have you addicted at first bite! Made with wholesome ingredients like pistachios, pumpkin seeds, and black sesame, it’s the perfect balance of savoury and sweet. Gluten-free, vegan, and made in one bowl—this healthy sesame snaps recipe is a total win.

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Black Sesame Bark

There are times when a recipe comes to me that I literally cannot WAIT for you to have it. I have been so giddy about this recipe that I can barely stand it. This new sesame bark is going to be your new obsession, as it is most definitely mine! I haven’t been able to stop eating it, and I know you won’t either. It is so crunchy without being hard on your teeth. It’s packed full of fibre, refined sugar free, gluten free, plant based and beyond addictive! There are so many healthy benefits to this snack. Black sesame seeds alone are powerhouses for your health. It offers numerous health benefits like antioxidants, minerals and healthy fats! They are also a good source of protein and B vitamins!

When I was a kid, I loved getting Sesame Snaps. If you don’t know what they are, imagine a delicious little rectangle made of sesame and most likely high fructose syrup and sugar. They are absolutely delicious, but with all that sugar, the health benefits of the sesame seeds are obsolete. I knew I wanted to make something just delightful, but obviously way more healthy and sans refined sugar. Mine are made with maple syrup (y’all know how much I love it), cinnamon and salt. Think sweet and salty, and a snack that you can feel good about eating!

What is Black Sesame Bark?

Black sesame bark is a thin, crunchy treat made with black sesame seeds, nuts, and seeds, all bound together by maple syrup and baked into crisp, snappable sheets. Inspired by Asian recipes and modern health-forward snacking, this black sesame recipe blends sweet, savoury, and nutty into one irresistible bite. Think of it as a more grown-up, nutrient-dense take on sesame snaps—but with a depth of flavour that only black sesame seeds can offer.

What’s the Difference Between Bark, Brittle and Snaps?

While the terms are often used interchangeably, there are subtle differences:

Sesame bark is usually a flat, crispy sheet made with nuts or seeds and sweetened with syrup or sugar, broken into irregular pieces.
Sesame brittle is traditionally cooked on the stovetop with sugar until hard crack stage, creating a glassy, crunchy texture.
Sesame snaps are typically thinner and uniform in shape, made with sesame seeds and a sugary binder, often store-bought.

This black sesame dessert recipe leans toward a snap and bark: crispy, clean-ingredient, and made in the oven—no candy thermometers required.

Ingredients for Black Sesame Bark

Black sesame seeds: The main ingredient of this sesame snack. Black sesame seeds are rich in flavor, color, and nutrition. They add depth and a striking appearance to the bark.
White sesame seeds: Added for visual appeal as well as they lend a mellow nuttiness and contrast beautifully with the black sesame.
Pistachios: Offer crunch and a delicate sweetness. If you want to keep this recipe nut free swap these out for another seed or more seame.
Pumpkin seeds & sunflower seeds: Add texture, healthy fats, and extra nutrition.
Cinnamon & salt: Balance and enhance the overall flavor.
Miso paste: This umami-packed ingredient might surprise you, but it adds complexity and depth.
Maple syrup: The natural binder. It caramelizes slightly in the oven, holding the bark together without refined sugar.

Why Black Sesame?

Black sesame seeds have long been a staple in Asian dessert recipes, celebrated for their bold flavor and impressive nutritional profile. They’re rich in calcium, magnesium, healthy fats, and antioxidants, making them a functional food in addition to being delicious. This black sesame dessert has a unique earthiness and deep roasted flavor that white sesame seeds alone don’t offer. If you’ve never made a black sesame seed recipe before, this is the one to start with.

How To Make This Black Sesame Bark

Start by preheating your oven to 300°F convection and lining a baking sheet with parchment paper.

Mix your dry ingredients

Combine all the seeds, pistachios, cinnamon, and salt in a large mixing bowl.

Heat your wet ingredients

Warm the maple syrup and miso paste over low heat, whisking until smooth and fully combined. I used my favourite pot from Hexclad. It perfectly and evenly heats everything to help emulsify like a dream. Get 10% off when you shop with this link.

Combine & press

Pour the wet mixture over the dry, stir well, and spread it into a flat, even layer on the baking sheet. Use a rubber spatula to press it down firmly.

Bake your sesame bark

Bake for 20 minutes, rotate the pan, and bake for another 10. The bark should be golden around the edges and dry to the touch. Let the snaps cool completely before breaking it into pieces. Don’t skip this step—the texture is perfect once fully cooled.

How to Store Your Homemade Sesame Bark

It’s super easy to store your sesame bark and keep it fresh (if it lasts that long). Just store in an airtight container at room temperature. Keep in a cool, dry place for up to two weeks. If your home runs warm, you can refrigerate the bark, but bring it to room temp before serving for best flavor and texture.

Why You’ll Love These Sesame Snaps

Snacks are a reason to be happy. I don’t know about you, but when I find a new snack to obsess with my days are brighter! This healthy twist on sesame snaps is made with whole food ingredients, naturally gluten-free and vegan and packed with healthy fats and minerals! The crunch is simply irresistible, and there is no refined sugar whatsoever! Customize this treat to fit your personal desires and share it with friends! Try adding shredded coconut or a dash of cardamom for variation. If you grew up loving sesame snaps like I did, this healthy sesame snaps recipe is exactly what you need!

Black Sesame Bark Frequently Asked Questions

Does black sesame bark taste sweet or savory? It’s a perfect balance of both. The maple syrup adds sweetness while the miso, seeds, and nuts offer a savory, toasty counterpoint.

Can I substitute honey for maple syrup? Yes! Honey works beautifully if you’re not vegan. Just be sure to keep the oven temperature a bit lower to prevent over-caramelization.

Can I add coconut to this bark? Absolutely. A couple tablespoons of shredded coconut adds a tropical sweetness and another layer of texture.

Is this sesame bark gluten-free? Yes! All ingredients are naturally gluten-free—just double-check your miso paste if you’re highly sensitive.

Did you like this recipe?

Make sure you leave a rating and review below! Try these delicious snacks next:

High Protein Chocolate Lava Cake

Puffed Quinoa Cups

Snickers Date Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Black Sesame Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Rest Time 1

Total Time 1 40

Servings servings

Calories 246kcal

Author Teri-Ann Carty

Equipment

baking sheet
oven, mixing bowl, rubber spatula

Ingredients

1 cup black sesame seeds
½ cup pistachios roughly chopped
½ cup white sesame seeds
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
½ tsp cinnamon
½ tsp salt
1 tsp miso paste
½ cup maple syrup

US Customary - Metric

Instructions

Preheat oven to 300° convection.
Line a cookie sheet (I love using Pampered Chef https://a.co/d/37IgggR) with parchment paper.
To a mixing bowl, add all dry ingredients.
To a small pot, add miso and maple syrup. Heat over low heat, either whisking or using a rubber spatula to combine miso into maple syrup.
Pour wet over dry. Mix thoroughly. Spread into an even layer onto the parchment lined baking sheet. Use the rubber spatula to press down the mixture firmly.
Bake for 20 minutes, turn the pan 180b degrees and bake for the final 10.
WAIT FOR THE BARK TO COOL COMPLETELY and then break up into pieces.
Store in an air-tight container at room temperature.

Video

Notes

I am buying all my nuts and seeds from a company called YUPIK on Amazon. You can buy in BULK which I love!

For the NUT FREE version, omit the pistachios and add 1/4 cup more black sesame seeds and 1/4 cup more pumpkin seeds. This version is so so so good as well!!!

Nutrition

The post Black Sesame Bark appeared first on Teri-Ann Carty.

High Protein Carrot Cake Loaf

Teri-Ann Carty — Tue, 22 Apr 2025 23:39:10 +0000

Home » easy dessert

High Protein Carrot Cake Loaf

Created by: Teri-Ann Carty

Enjoy this High Protein Carrot Cake Loaf, perfect for Spring baking, social brunch hosting or a delightful afternoon snack! It's soft, sweet, and spiced to perfection; made with cottage cheese, protein powder, and warm spices, it’s a wholesome twist on the classic.

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High Protein Carrot Cake Loaf

At this point, my entire website is basically protein recipes – and I’m not mad (apparently you aren’t either!) I am beyond delighted that Spring is finally here. I mean, we did have snow not too long ago, but I honestly think it’s spring showers and sunny days from here on out. The grass is actually looking green in some parts of the city, the tiniest buds are showing up on the bare trees, and the birds are back!! Spring for me means CARROT RECIPES, and that is enough to get me excited. If you haven’t noticed, I am a bit of a carrot fan and have so many recipes already up on the website, but I just can’t be stopped. There is always something delicious to make with them, and I just love the flavour of carrot cake, and in my humble opinion, you can never have too many!

This NEW carrot cake is an absolute banger. It has walnuts and raisins (for the haters, omit them!), olive oil and wait for it.. cottage cheese! I pumped up the protein by adding my fave protein powder from Botanica and cottage cheese to what would otherwise be a classic carrot cake recipe, and the results are unreal. I gave this recipe a few tries before getting it right, and now I am a little (okay, a lot) obsessed! There is even protein powder in the icing – this is basically a post workout carrot cake, and you’d never know! Try this recipe and thank me later!

What Is Carrot Cake?

Carrot cake is a classic dessert known for its moist crumb, warm spices, and sweet, earthy flavour with finely grated carrots baked into it. Traditionally, carrot cake is topped with cream cheese frosting with a whole lot of sugar. Don’t get me wrong, the original version is absolutely delicious and reminds me of a spring birthday party, but it tends to be quite heavy on sugar and oil. This high protein, refined sugar free version really keeps all the flavours that you love, but is made much more consciously to keep nourishment in mind. I used cottage cheese, olive oil, and vanilla protein powder to add creaminess and body without sacrificing flavor. It’s the best carrot loaf recipe to satisfy your craving and fuel your day.

Ingredients for the Best High Protein Carrot Cake Loaf Ever

This recipe combines everyday pantry staples with smart protein-rich swaps:

Eggs: Help bind the batter and provide structure while adding richness and protein.
Coconut Sugar: A natural sweetener that adds a subtle caramel flavor without the sharp spike of refined sugar.
Cottage Cheese: Adds moisture and a big protein boost, and helps create a soft and tender crumb.
Olive Oil: Provides healthy fats and keeps the loaf moist without overpowering the other flavors.
Vanilla: Enhances the sweetness and warm spice of the cake with classic aroma and depth.
All Purpose Flour: Forms the base of the loaf, giving it structure and lightness. If you want to make this recipe gluten free use a gluten free all purpose flour.
Botanica Protein Powder: My favorite protein ever because it blends so seamlessly into my baking. It perfectly infuses the loaf with plant-based protein.
Baking Powder: Helps the loaf rise and ensures a fluffy, light texture.
Cinnamon: Brings warmth and coziness to the cake, making it unmistakably “carrot cake.”
Ground Ginger: Adds a subtle kick and complements the earthiness of the carrots.
Nutmeg: Enhances the spice blend with a sweet, slightly nutty aroma.
Allspice: A hint of clove, cinnamon, and nutmeg all in one, rounding out the spice profile beautifully.
Salt: Necessary to balance sweetness and intensify flavors of all the ingredients.
Carrot: The star ingredient that adds moisture, color, and natural sweetness. I love to use a classic orange carrot but you can use whatever carrots you have on hand.
Walnuts: Offer a satisfying crunch and nutty richness in every bite. Omit if you’d like to keep this recipe nut free.
Golden Raisins: Optional but delicious, they add sweetness and chewy texture to contrast the nuts.

Protein Cream Cheese Icing Ingredients

Cream Cheese: The creamy base that gives the frosting its classic tang and silky texture.
Greek Yogurt: Adds extra protein and a slight tartness while keeping the frosting light.
Botanica Protein Powder: Gives the icing a functional twist with a subtle sweetness and added nutrition.
Maple Syrup: Naturally sweetens the frosting while adding depth and richness.
Vanilla: Rounds out the flavor with warmth and sweetness.
Salt: Just a pinch brings all the flavors into balance and enhances the overall taste.

What Protein Powder to Use for Protein Carrot Cake Recipe?

I use Botanica Health vanilla protein powder for nearly all of my high protein dessert recipes. It blends beautifully without clumping, has a mild flavor that pairs perfectly with warm spices, and delivers a solid dose of plant-based protein. It’s free of gums and artificial sweeteners—perfect for healthy cake recipes like this. Bonus because it also is stevia free and that stuff just doesn’t taste right in baking!

How To Make Healthy Carrot Cake Loaf

How to Make the Carrot Cake Batter

Preheat your oven to 350°F and line a standard loaf pan with parchment paper. In a large mixing bowl, whisk together the eggs and coconut sugar until smooth. Slowly drizzle in the olive oil while continuing to whisk until fully incorporated. Add the cottage cheese and vanilla and whisk again until well combined.

Grating the Carrots

Use the fine side of your box grater for a softer texture. Avoid pre-shredded carrots—they tend to be dry and won’t deliver the same tender texture in your carrot cake loaf. Pack the grated carrots gently into your measuring cup.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, protein powder, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Add the dry ingredients to the wet mixture and use a spatula to fold them together until just combined.

Fold in the Add-Ins

Stir in the grated carrot, chopped walnuts, and golden raisins (if using) until evenly distributed throughout the batter. Scrape the mixture into the prepared loaf tin and smooth the top with an offset spatula.

Bake and Cool the Loaf

Bake for 40–45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Transfer to a wire rack and let the loaf cool completely before icing.

How to Make Cream Cheese Frosting for Carrot Cake

This is not your average frosting. It’s packed with protein and free of refined sugar! To make this protein-packed, refined sugar-free cream cheese frosting, add the softened cream cheese and Greek yogurt to a mixing bowl and beat with an electric hand mixer until smooth. Add the maple syrup, vanilla, protein powder, and a pinch of salt. Beat again until creamy and well combined. Ice the top of your cooled carrot cake loaf, leaving the sides clean. You may have leftover icing. Store it in an airtight container and enjoy it on bagels, toast, or however you like your cream cheese!

How to Serve Healthy Carrot Cake

This high protein carrot cake loaf is incredibly versatile, and you could serve it all on its own, and it will be absolutely adored! Make it the focal point of a brunch with friends and pair it with coffee or tea. Enjoy it as a post-workout snack, or treat yourself to a light dessert with a spoonful of yogurt on the side!

How to Store Carrot Cake

To keep your carrot cake loaf fresh, wrap it tightly or store it in an airtight container. It will keep for 2–3 days at room temperature if unfrosted, or up to 5 days in the fridge if frosted. For longer storage, slice and freeze it in a sealed container for up to 2 months.

Why You’ll LOVE This Carrot Cake Protein Loaf

It is dessert, but make it healthy! There is only one reason to dislike this carrot cake, and it would be because you hate carrots! All jokes aside, this High Protein Carrot Cake Loaf is easy to make, moist, soft, warmly spiced, and naturally sweetened. Its high protein, packed with whole foods, refined sugar free and has the perfect tangy cream cheese icing. I know that my recipes are shifting from gluten free, but I will always try and provide tips on how to make it gluten free, and this one is really the switch of one ingredient! Enjoy this one bowl, one pan carrot cake recipe! It’s truly delicious.

High Protein Carrot Cake FAQ

Can I use a different protein powder? Yes, but choose a high-quality vanilla variety without artificial sweeteners.

Can I skip the nuts or raisins? Absolutely. They’re optional add-ins.

Can I make it gluten-free? Yes, use a 1:1 gluten-free flour blend.

Can I Make This Cake Vegan?

I haven’t tested this recipe vegan, however, you could give these swaps a try:

Use flax eggs (2 tbsp flaxseed + 5 tbsp water)
Sub dairy-free yogurt or soft cashew cheese for cream cheese

Is Carrot Cake Healthy?

It can be! This recipe is a healthy carrot cake loaf because it’s rich in fiber, protein, and healthy fats. It’s sweetened with coconut sugar and maple syrup and made without refined flour or butter.

Can I Make Carrot Cake Cupcakes With This Recipe?

I’ve never tested it as a cupcake recipe but I am sure it could work. Divide the batter evenly into a lined muffin tin and bake at 350°F for 18-22 minutes. Test with a toothpick for doneness.

Best Carrot Cake Recipe Tips

Don’t overmix once you add the dry ingredients.
Let the loaf cool completely before icing.
Grate fresh carrots yourself.
Store frosted cake in the fridge.
Use a good-quality protein powder—this makes all the difference in taste and texture.

Did You Make This Healthy Carrot Cake Loaf?

Tag me @terianncarty on Instagram and leave a comment below! Try these other carrot cake inspired recipes next!

Carrot Cake Granola

Gluten-Free Carrot Cake Baked Oats

Gluten Free Carrot Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Protein Carrot Cake Loaf

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Total Time 10

Servings servings

Calories 501kcal

Author Teri-Ann Carty

Equipment

loaf pan
parchment paper
spatula
mixing bowls, measuring spoons, oven

Ingredients

Carrot Cake Loaf Ingredients

2 eggs
½ cup coconut sugar
½ cup cottage cheese
½ cup olive oil
1 tsp vanilla
1¼ cup all purpose flour
¼ cup Botanica Health protein powder
2½ tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
⅛ tsp allspice
½ tsp salt
1 cup grated carrot packed
½ cup walnuts chopped
½ cup golden raisins optional

Protein Cream Cheese Icing Ingredients

250 g cream cheese softened, I used Kraft Heinz
¼ cup Greek yogurt
¼ cup Botanica Health protein powder
¼ cup maple syrup
½ tsp vanilla
pinch salt

US Customary - Metric

Instructions

Loaf Instructions

Preheat oven to 350 degrees and line a standard loaf pan with parchment paper.
To a large mixing bowl, add 2 eggs and coconut sugar. Whisk to combine.
While whisking, drizzle in olive oil until incorporated.
Add cottage cheese and vanilla and whisk again.
Add dry ingredients into a separate bowl and whisk to combine.
Add Dry to wet. Use a spatula to fold together.
Add carrot, walnuts and raisins. Stir until fully combined.
Scrape into prepared loaf tin, smoothing out the top with an offset spatula.
Bake until centre of the loaf comes out clean using a toothpick. Approximately 40-45 minutes.
Set on a wire rack to cool completely before icing the cake.

Icing Instructions

Add cream cheese and yogurt into a mixing bowl. Use electric hand beater to combine.
Add maple syrup, vanilla, protein powder and salt. Whisk until smooth and creamy.
Ice the top of your cake, leaving the sides clean.*

Notes

*You may have extra icing. If you do, you can save it in an airtight container and add it to your bagels, toast, and crackers. However you like to eat cream cheese!

Nutrition

The post High Protein Carrot Cake Loaf appeared first on Teri-Ann Carty.

High Protein Chocolate Peanut Butter Eggs

Teri-Ann Carty — Wed, 26 Mar 2025 08:00:03 +0000

Home » easy dessert

High Protein Chocolate Peanut Butter Eggs

Created by: Teri-Ann Carty

Make these High Protein Chocolate Peanut Butter Eggs as an easy, protein-packed yet indulgent snack. They are my take on the classic easter Reese’s peanut butter eggs treat. With a smooth peanut butter filling, a delicious chocolate coating, and a hint of flaky salt, they’re the perfect balance of sweet and salty. Unlike store-bought Easter peanut butter eggs, this homemade peanut butter egg recipe skips the refined sugar and artificial ingredients while boosting protein with my favourite Botanica plant-based protein powder. They’re gluten-free, naturally sweetened, and incredibly easy to make and bonus, no baking required!

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High-Protein Peanut Butter Eggs (Copycat Reese’s!)

If you’re looking for a treat this Easter that’s both healthy and delicious, this is the recipe for you! Easter is around the corner so that means chocolate!! One of my all-time favourite childhood treats was the famous Reese’s peanut butter cup. I absolutely adored them. They were sweet and salty and delicious. Well, times haven’t seemed to have changed so much because I am still crazy about the combination of chocolate and peanut butter but now that I’m a tad older, and a whole lot wiser I choose to make them my way so that means high protein and refined sugar free (except for the chocolate which you could still get refined sugar free if you search hard enough!).

As per usual, anything that’s high protein WITH protein powder is used with my favourite protein powder in the world Botanica. Anytime I can add this plant-based protein to a dessert, I will. My dear friend Nicole from Kale Junkie also did her own version of these Reese’s peanut butter eggs without protein, so if that’s your jam click here. Regardless of how you make them; these chocolate peanut butter eggs are the ultimate easter dessert. Honestly you could probably make them into any shape you desire and call them a Christmas treat, valentines treat or any anytime you want chocolate but also want to be healthy kind of treat! Whether you eat them straight from the freezer or serve them at your next holiday gathering, they’re guaranteed to be a hit that everyone can enjoy!

What Are Peanut Butter Eggs?

Peanut butter eggs are a seasonal favorite, especially around Easter. Traditionally, they feature a sweet peanut butter filling coated in a milk chocolate shell, making them the perfect bite-sized indulgence. Inspired by the famous Reese’s peanut butter eggs, this healthy peanut butter egg recipe delivers the same creamy, chocolatey goodness—but with cleaner ingredients and protein!

High Protein Peanut Butter Egg Ingredients

This easy peanut butter eggs recipe is made with just a handful of simple, wholesome ingredients:

Almond Flour: Provides structure along with the protein powder and a subtle nutty flavor.
Sea Salt: Enhances the sweet and salty balance.
Botanica Health Protein Powder: A high-quality protein that you blend perfectly into the peanut butter mixture. Use vanilla or chocolate protein powder.
Organic Crunchy Peanut Butter: The star of the show! Use creamy or crunchy peanut butter. You could also make this with any other nut butter if you don’t like or have peanut butter.
Maple Syrup: Naturally sweetens the peanut butter filling without refined sugar.
Vanilla Extract: Adds depth and rounds out the flavors of the peanut butter and chocolate nicely.
Dark Chocolate Chips: The chocolate coating that takes these peanut butter chocolate eggs to the next level.
Olive Oil: Helps keep the melted chocolate smooth and glossy (you can also use coconut oil).
Flaky Sea Salt: The final touch for a gourmet chocolate peanut butter treat!

How to Make Copycat Reese’s Peanut Butter Eggs

Making the Peanut Butter Filling

Start by lining a cookie sheet with parchment paper and making sure you have room in your freezer. In a large mixing bowl, combine almond flour, Botanica protein powder, and salt. Stir in creamy peanut butter, maple syrup, and vanilla extract until a thick, dough-like mixture forms.

How to Shape Peanut Butter Eggs

Scoop about 2 tablespoons of the peanut butter mixture, roll it into a circle and then shape it into an egg. You may want to refrigerate the mixture if your dough is too soft and sticky. Place the eggs on the prepared cookie sheet and freeze for 30 minutes to firm up before dipping.

Dipping the Peanut Butter Eggs

Use the double boil method or pop the dark chocolate chips in the microwave in 30-second increments to melt them. Stir after each round and then add olive oil (or coconut oil) and stir until smooth and glossy. Use a fork to dip each peanut butter egg into the melted chocolate, ensuring full coverage. Tap off any excess chocolate and place it back on the parchment-lined cookie sheet.

Final Touch & Freezing

Drizzle any remaining melted chocolate over the top, then sprinkle with flaky sea salt for a perfect finishing touch. Freeze the chocolate peanut butter eggs for at least 1 hour until fully set.

Success Tips for Coating the Peanut Butter Eggs

Work Quickly: The chocolate coating hardens fast when dipping frozen eggs, so move efficiently.
Use a Fork for Even Coating: This helps drain excess chocolate and prevents a messy finish.
Reheat Chocolate as Needed:If the melted chocolate starts to thicken, warm it again in 10-second microwave intervals, stirring between each 10 seconds.

Why You’ll Love These High Protein Peanut Butter Eggs

These high-protein peanut butter eggs are everything you love about Reese’s peanut butter cups but with a healthier twist! High protein and dairy free, these treats make the perfect protein treat or healthy Easter dessert without compromising on flavor. They don’t require any baking which means that you can make these with minimal time to spare, they are totally customizable and only require a handful of ingredients you likely already have.

Unlike store-bought reeses treats, these peanut butter chocolate eggs are made with natural peanut butter, maple syrup, and dark chocolate, skipping all the processed ingredients. With more protein, no artificial flavours, and the same sweet and salty indulgence, these homemade peanut butter eggs might just be better than Reese’s!

Did you make this recipe?

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

Blueberry Banana Baked Oats

Walnut Maple Granola

Chocolate Peanut Butter Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

High Protein Peanut Butter Eggs

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings eggs

Calories 283kcal

Author Teri-Ann Carty

Equipment

baking sheet
freezer
parchment paper
microwave or double boiler

Ingredients

1 cup almond flour
½ tsp sea salt
¼ cup Botanica Health protein powder
1 cup organic crunchy peanut butter
¼ cup maple syrup
½ tsp vanilla
1½ cup dark chocolate chips
1 tsp olive oil
flaky sea salt

US Customary - Metric

Instructions

Place a piece of parchment paper on a cookie sheet and set aside. Make sure you have enough room in your freezer for the cookie sheet to lie flat.
Add almond flour, protein powder and salt to a bowl. Stir to combine.
Add peanut butter, maple syrup and vanilla to the dry ingredients. Mix thoroughly until fully combined.
Use a spoon to scoop up approximately 2 tbsp of dough. Shape the dough into an egg shape with your hands. Place on the cookie sheet and place in the freezer to chill for about 30 minutes.
Melt chocolate in the microwave in 30 second increments until smooth. Add a tsp of olive oil (coconut oil works too) and stir until glossy.
Use a fork to dip the peanut butter egg into the chocolate. Coat on all sides. Tap any excess chocolate off the egg and place back on the parchment paper.
Drizzle the top with any remaining chocolate and sprinkle tops with flaky sea salt.
Place back in the freezer for 1 hour.
Best stored in the freezer.

Notes

You can use crunchy or smooth peanut butter - both will work!

Don't love peanut butter? I know there are some of you out there... use your favourite nut or seed butter instead. I love dark chocolate but milk chocolate works great also!

Nutrition

The post High Protein Chocolate Peanut Butter Eggs appeared first on Teri-Ann Carty.

Single Serve Blueberry Banana Baked Oats

Teri-Ann Carty — Wed, 12 Mar 2025 08:00:20 +0000

Home » easy dessert

Single Serve Blueberry Banana Baked Oats

Created by: Teri-Ann Carty

If you love baked oatmeal but don’t want to commit to an entire batch, this single-serve baked oats recipe is exactly what you need! Made with banana, blueberries, and almond flour, this healthy baked oats recipe is naturally sweetened, packed with protein, and comes together in just one bowl. Whether you’re looking for a quick breakfast, snack, or dessert, this banana blueberry baked oats recipe is easy, customizable, and perfect for meal prep.

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Single Serve Blueberry Banana Baked Oats

As you may know, I recently moved homes and so naturally I was living in a boxed fort while trying to make healthy choices! Picture this, my kitchen was in boxes the last week before moving, but I had a serious urge for baked oats. I was rifling through all the kitchen boxes to locate my ramekin! It was a scene to behold and definitely worth the hunt because this new oatmeal recipe is what I made! If being able to cook something so delicious in a kitchen filled with boxes doesn’t convince you of how easy this recipe is – I don’t know what will!

This Single Serve Blueberry Banana Baked Oats is for all my protein lovers who know how to appreciate something with a little sweetness for breakfast. I can’t tell you how much I enjoyed it! I had half of it for breakfast and the other half for dessert. Sheer perfection! I love this recipe because it only requires one bowl. If I don’t have to pull out my blender I won’t. Too many dishes = sad Teri-Ann. This easy breakfast is simplicity at its finest, and could totally be prepared in the air fryer if you don’t have an oven. I would air fry it at 375 for 20 minutes, check the middle and if it’s not fully baked blast it again for 5-10 more minutes. The centre should come out clean.

If you’re looking for an easy, healthy, and satisfying breakfast, this single-serve baked oatmeal is exactly what you need. Whether you love bananas, blueberries, oats or all three, this recipe is the perfect meal prep option and is healthy to boot! Gluten free, dairy free, and could easily be made totally plant based if you wanted. Try it today and let me know how you customize yours!

What is Baked Oatmeal?

Baked oatmeal is a warm, hearty, and wholesome breakfast that combines rolled oats, almond flour, and fruit into a deliciously soft and cake-like texture. Unlike traditional stovetop oatmeal, which can be mushy, baked oats have a fluffy, slightly crisp top that makes them feel like a real treat. This single-serve baked oatmeal recipe is made with bananas, blueberries, and protein powder for extra nutrients and a boost of natural sweetness.

Single Serve Blueberry Banana Baked Oats Ingredients

With a handful of kitchen staples, this breakfast option is ready in no time! Gather the goods and let’s get baking

Banana: Adds natural sweetness and moisture to the baked oatmeal recipe. The riper, the better!
Egg: Helps bind everything together, creating a soft and fluffy texture. If you want to make this plant based make a flax egg.
Olive Oil: Keeps the banana baked oats moist and adds a slight richness.
Maple Syrup: A natural sweetener that enhances the flavor without refined sugar. Honey would also be a wonderful option here.
Tahini: Adds a subtle nuttiness and extra creaminess while boosting protein and healthy fats.
Vanilla Extract: Enhances the sweet, warm flavors of the baked oats with banana.
Oats: The base of this oatmeal bake, providing fiber and a chewy texture. Use old-fashioned rolled oats for the best results.
Protein Powder: Increases the protein content, making this a healthy, filling breakfast. Use your favorite protein, vanilla or plain, will work best.
Almond Flour: Adds extra moisture and tenderness while keeping this gluten-free.
Baking Powder: Gives the baked oats a slight rise for a cake-like texture.
Cinnamon: Complements the banana and blueberries while adding warmth to the oatmeal bake.
Salt: Enhances all the flavors and balances the sweetness.
Hemp Seeds: Up the protein count with these little but mighty seeds. They also provide healthy fats.
Blueberries: Bursting with flavor, these add a juicy, tart contrast to the banana baked oats.

How to Make Single-Serve Baked Oats

Prepare the Batter

Mash the banana in a large bowl until smooth. Add the wet ingredients: egg, olive oil, maple syrup, tahini, and vanilla extract, and whisk until well combined.

Add Dry Ingredients

Stir in oats, almond flour, protein powder, baking powder, cinnamon, and salt until a thick batter forms. Gently fold in the blueberries, ensuring they are evenly distributed throughout the mixture.

Transfer and Bake

Pour the batter into a large ramekin and top with hemp seeds for added crunch. Bake at 350°F for 30-32 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the baked oatmeal cool for 5 minutes before digging in. This single-serve baked oats recipe is perfect for quick breakfasts, a healthy dessert, or meal prep. Make a few in advance and store them in the fridge for a delicious grab-and-go breakfast option!

Baked Oatmeal Variations and Tips

You’re going to love how easy it is to customize this recipe. Consider it the foundation for your imagination! Use whatever you have on hand and you’ll never get tired of baked oats. Here are a few fun suggestions:

Swap the fruit: Instead of blueberries, try adding raspberries, chopped apples, or chocolate chips.
Make it vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use dairy-free protein powder.

Ways to Serve Baked Oatmeal

This banana blueberry baked oats recipe is delicious on its own, but there are plenty of ways to elevate it. For extra creaminess, top it with a dollop of Greek yogurt or coconut yogurt. If you love nutty flavors, drizzle peanut butter, almond butter, or tahini over the top for a rich and satisfying finish. Want more texture? Add fresh banana slices, blueberries, or chopped nuts to enhance the flavor and crunch. You can enjoy this baked oatmeal warm straight from the oven or store it in the fridge for a quick and easy meal prep breakfast that tastes just as good cold. If you enjoy it as dessert, might I suggest ice cream on top?

Can I Use Steel Cut Oats or Quick Oats?

For the best texture, old-fashioned rolled oats are the top choice for this baked oatmeal recipe. However, if you need to make adjustments, steel-cut oats can be used—just soak them overnight in almond milk for a softer texture or pulse them in a food processor before baking. If you only have quick oats on hand, you could use them but they will likely be more soft, less chewy and they may bake quicker. This recipe has only been made with old fashioned rolled oats.

Can I Make This Banana Baked Oatmeal Vegan?

Yes! To make this single-serve baked oatmeal vegan, swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and let it sit for 5 minutes before adding. Also, make sure to use dairy-free protein powder.

Can You Make Blueberry Baked Oatmeal Ahead of Time?

Absolutely! One of the best parts about this recipe is that you can make it ahead of time and enjoy when hunger strikes. This single-serve baked oatmeal recipe is great for meal prep; all you need to do is bake, let it cool, and store in the fridge for up to 3 days. Reheat in the microwave for 30 seconds before serving.

Can You Freeze This Baked Oatmeal?

Yes! If you want to prep ahead, bake the blueberry baked oats, let them cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge or reheat directly in the oven at 350°F for 10 minutes.

You Will Love Single-Serve Baked Oatmeal

You will love this single-serve baked oatmeal because it’s naturally sweetened with banana and maple syrup, making it a healthy and delicious breakfast option. Packed with protein powder, tahini, and hemp seeds, it’s designed to keep you full and satisfied for hours. Plus, it’s completely gluten-free and dairy-free, thanks to the almond flour and oats, making it a great choice for those with dietary restrictions. The best part? There’s no blender required—just a one-bowl, no-mess recipe that’s perfect for busy mornings. Whether you enjoy it for breakfast, a quick snack, or a healthy dessert, this baked oatmeal recipe is as versatile as it is delicious!

Did you make this Blueberry Banana Baked Oats recipe?

Leave a rating and review below, try these recipes next!

Cottage Cheese Banana Blueberry Muffins

Nut Free Tahini Granola Bars

Pumpkin Chia Pudding Parfait

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Single Serve Blueberry Banana Baked Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Calories 692kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 ripe banana
1 egg
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp tahini
½ tsp vanilla
½ cup oats
2 tbsp protein powder
½ cup almond flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp hemp seeds
½ cup blueberries

US Customary - Metric

Instructions

Preheat oven to 350 and grease a large ramekin.
Add banana to a bowl and mash well with a fork.
Add egg, olive oil, maple syrup, tahini and vanilla and whisk to combine.
Add oats, almond flour, protein powder, baking powder, cinnamon and salt and mix well.
Stir in blueberries.
Scrape into the prepared ramekin and top with hemp seeds.
Bake for 30-32 minutes until a toothpick comes out clean from the centre*.
Wait for it to cool for 5 minutes and enjoy!

Notes

*I used almond flour but you could use regular flour. The bake time for regular flour would be 22-25 minutes.

Nutrition

The post Single Serve Blueberry Banana Baked Oats appeared first on Teri-Ann Carty.

Healthy Homemade Vegan Twix Bar

Teri-Ann Carty — Wed, 08 Jan 2025 09:00:59 +0000

Home » easy dessert

Healthy Homemade Vegan Twix Bar

Created by: Teri-Ann Carty

These homemade Twix bars are the ultimate sweet and salty treat. Featuring a buttery almond flour shortbread crust, a creamy caramel layer made with tahini, and a decadent chocolate topping! They’re a healthier, vegan twist on the classic candy bar and only require a few ingredients and steps to make.

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Homemade Twix Bars

It’s Veganuary, and while I’m no longer strictly plant-based, I still adore creating vegan recipes! I’ve been making these chocolate bars for ages and thought it was just about time they are on the site and available to all of you. There is a good chance you’ve had a twix bar or two in your lifetime and you probably really enjoyed it! What you might not have considered is how unhealthy they actually are – filled with refined sugars, additives and a bunch of things you don’t want in your body! I decided to change that – you might have seen these on my Instagram in the past and I’ve seen a few other creators make them but unbiasedly – mine are my favourite!

These homemade Twix bars are sweet, salty, and absolutely irresistible. They’re the perfect way to indulge while sticking to a plant-based lifestyle. These bars come together quickly, using wholesome ingredients like almond flour, tahini, and dark chocolate chips. I’ve tested this recipe with both coconut oil and olive oil, and both work beautifully, depending on your preference. I love baking with olive oil and almost exclusively use it. One great thing about coconut oil is that it solidifies in a way that olive oil doesn’t. Sometimes it is better to use coconut oil for crusts because it will hold together better. The last time I made these I used coconut oil in the crust and olive oil in the filling and the chocolate layer. It worked like a charm! Let’s dive into how you can make these homemade Twix bars from scratch!

Ingredients for Homemade Twix

These cookie bars are actually a lot easier to make than you might think. There is a good chance you have most (if not all) of the ingredients already in your pantry!

Crust Ingredients

Almond Flour: Creates a light, buttery shortbread crust that’s gluten-free and rich in flavour.
Maple Syrup: Adds natural sweetness and helps bind the crust together.
Coconut Oil: Ensures the crust holds its shape while adding a subtle richness.
Salt: Enhances the sweet and nutty flavours.

Filling Ingredients

Tahini or Peanut Butter: The star of the creamy caramel layer, providing a nutty, slightly savoury base.
Maple Syrup: Adds sweetness to balance the tahini or nut butter and adds to the caramel flavour.
Coconut Oil or Olive Oil: Creates a smooth, pourable consistency for the filling.
Vanilla Extract: Adds warmth and depth to the caramel.
Sea Salt: Brings out the sweet and salty magic of the filling.

Topping Ingredients

Dark Chocolate: Rich and indulgent, it forms the final layer of these Twix bars.
Coconut Oil or Olive Oil: Helps the chocolate melt smoothly and creates a shiny finish.
Maldon Sea Salt: Adds a crunchy, salty garnish to balance the sweetness.

What Are Homemade Twix?

Homemade Twix bars are a healthier, DIY version of the classic candy bar. This recipe features three layers just like the originals. The first layer is a crumbly base made from almond flour. The middle layer is a luscious filling made with tahini or peanut butter, maple syrup, and a touch of salt. And of course, a decadent layer of melted dark chocolate to coat the whole homemade chocolate bar. Unlike store-bought Twix bars, these are gluten-free, vegan, and free from refined sugars, making them a guilt-free indulgence!

How to Make Homemade Twix Bars

Prepare the Shortbread Crust

Preheat your oven to 350°F and line an 8×8 pan with parchment paper. Combine almond flour, maple syrup, melted coconut oil, and salt in a bowl. Mix until it forms a dough, then press it firmly into the prepared pan. Bake for 15 minutes, then let it cool.

Make the Caramel Layer

In a small pot, combine tahini, maple syrup, coconut oil, vanilla extract, and sea salt. Stir until smooth and bring to a gentle bubble. Simmer for about 10 minutes, then remove from heat and allow to cool slightly. Pour the caramel evenly over the crust and freeze for 30-60 minutes.

Add the Chocolate Topping

Melt dark chocolate and coconut oil together in the microwave in 30-second increments until smooth. Pour the melted chocolate over the caramel layer, spreading it evenly. Sprinkle with Maldon sea salt for a touch of elegance.

Cut and Serve

Freeze the bars again until set. Before serving, let them sit at room temperature for 15 minutes. Use a hot knife to cut into clean bars, wiping the knife between cuts.

Why You’ll Love These Homemade Twix Bars

You’ll love these homemade Twix bars for so many reasons! Made with natural ingredients like almond flour, tahini, and dark chocolate, they’re a healthier, guilt-free alternative to the classic candy bar. The steps to making these bars could not be easier and they come together super quick. Plus, these bars are vegan and gluten-free, making them suitable for a wide range of dietary needs.

How to Store These Healthy Twix Bars

These homemade Twix bars are best stored in the freezer. Keep them in an airtight container, and they’ll last up to a month. Allow them to sit at room temperature for 10-15 minutes before serving.

Tips for the Best Twix Bars

Use Runny Tahini: A smooth, runny tahini works best for the caramel layer. If using peanut butter, opt for the natural variety.
Cool Between Layers: Allow each layer to cool and set before adding the next to ensure clean, even layers.
Don’t Skip the Salt: A sprinkle of sea salt enhances the flavors and adds the perfect sweet-and-salty balance.

Did You Make These Homemade Twix Bars?

I’d love to hear how they turned out! Leave a comment below or tag me on Instagram with your creations. These homemade Twix bars are a labor of love, and I can’t wait to see your take on them.

Try these recipes next:

Berry Vegan Cheesecake Bars

Vegan Marshmallow Snickers Bars

Vegan Rocky Road Fudge

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

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Homemade Healthy Vegan Twix Bar

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 15

Freeze Time 2

Total Time 2 30

Servings bars

Calories 544kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven, freezer, stovetop

Ingredients

Crust Ingredients

2 cups almond flour
2 tbsp maple syrup room temperature
¼ cup coconut oil melted and cooled
pinch salt

Filling Ingredients

⅔ cup tahini runny or peanut butter
¼ cup maple syrup
¼ cup coconut oil or olive oil
1 tsp vanilla
¼ tsp sea salt more to taste

Topping Ingredients

¾ cup dark chocolate chopped
1 tsp coconut oil or olive oil
Maldon sea salt

US Customary - Metric

Instructions

Preheat oven to 350d and place parchment into an 8x8 pan. To a medium sized bowl add almond flour, maple syrup, coconut oil and salt. Mix to combine. Press firmly into prepared pan. Bake for 15 minutes. Set aside to cool.
For filling add all the ingredients into small pot. Stir to combine. Bring to a bubble and then reduce heat to a simmer for 10 minutes. Remove from heat and allow the mixture to cool slightly before pouring over crust. Place in the freezer to set for 30 minutes to an hour. Before adding chocolate layer.
Melt chocolate and coconut oil together in the microwave in 30 second increments until smooth. Pour over caramel in an even layer. Sprinkle granola on top of chocolate and sprinkle with melon sea salt. Place back in the freezer to set.
Once ready to eat, remove from the freezer for 15 minutes. Use a hot knife to cut into bars wiping knife between each cut. Store in the freezer.

Notes

Don't like tahini? Use any nut or seed butter instead!

Nutrition

The post Healthy Homemade Vegan Twix Bar appeared first on Teri-Ann Carty.

High Protein Chocolate Lava Cake

Teri-Ann Carty — Fri, 08 Nov 2024 09:00:33 +0000

Home » easy dessert

High Protein Chocolate Lava Cake

Created by: Teri-Ann Carty

This High Protein Cottage Cheese Lava Cake is a quick, gluten-free treat made with cottage cheese, chocolate protein powder, and dark cacao. In just under 10 minutes, you’ll have a rich, gooey lava cake that’s high in protein, low in sugar, and big in flavour. Serve with a scoop of vanilla ice cream for the ultimate dessert experience!

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My Favorite Chocolate Molten Lava Cakes

Want dessert, breakfast or a snack in under 10 minutes that’s high protein and absolutely delicious? This High Protein Chocolate Lava Cake is the bee’s knees and about to be your new favourite chocolate fix! Are you a fan of trends? I have to admit I DO love a good food trend and sometimes they are a total miss, but SOMETIMES they are spot on. This is one of those trending recipes that hit all the notes and my goodness I have made it more times than I want to admit.

I love a good lava cake; call me old school but I do remember the first time I tried a lava cake and wow my life was altered. Chocolate oozing from the middle of a warm cake topped with vanilla ice cream and I was taken straight to nirvana. From that point forward I promised myself I would always order one if it was on the dessert menu.

Times have changed and my focus is on higher protein and low in sugar desserts now which is why I LOVE this one. You might think that means I don’t enjoy desserts anymore but it’s just not true! This cake is exactly what I want all day and all night for the rest of eternity. It’s gluten-free, high in protein and low in sugar. Checks all my boxes – and the fact that it’s chocolatey and ready in a jiffy really just adds to its charm.

You can serve it with whatever you want but I prefer a scoop of vanilla ice cream. It melts over the top making for one insanely tasty snack. My dear friend @BasicswithBails also made a refined sugar free version! that is absolutely delicious! Get ready to impress yourself and everyone you make this for because my goodness – it’s the real deal!

Ingredients for These High Protein Lava Cakes

Cottage Cheese: This might sound unusual, but it’s the key to making this lava cake high in protein and super creamy. Cottage cheese blends beautifully into the batter, creating a rich and smooth texture. Its flavour is not overpowering and when paired with the chocolate protein powder and cacao it nearly disappears completely. TRUST ME!
Egg: Helps bind the ingredients and adds to the fluffy texture. Egg also adds a bit more protein to this recipe.
Chocolate Protein Powder: Not only does this add a chocolatey boost, but it also adds extra protein. If you don’t have chocolate protein powder, feel free to use what you have; the cocoa powder will keep the chocolate flavour intense. I am protein obsessed and would recommend any of these.
Black Cacao Powder: Gives the cake a dark, rich colour and deep chocolate flavour. Regular cocoa powder works as well if you don’t have black cacao on hand. Here is the one I used.
Maple Syrup: Naturally sweetens the cake while keeping it low in refined sugars. Use as much or as little as you’d like to make the cake sweet to your liking. Honey or agave would also work in this recipe.
Vanilla Extract: Enhances the chocolate flavour and adds a subtle warmth.
Dark Chocolate Chips: These are added to the center to create that gooey molten center that flows out when you cut into the cake.
Flaky Sea Salt: Optional but a great addition to the lava cake. A sprinkle on top adds a delicious contrast to the sweetness and enhances the chocolate flavour.

How to Make High Protein Chocolate Lava Cake

Lightly grease a ramekin (these are the ones I used) and set it aside. In a small blender, add the cottage cheese, egg, protein powder, cacao powder, maple syrup, and salt. Blend until the mixture is smooth and creamy, then pour it into the prepared ramekin. Top with chocolate chips.

Place the ramekin on a small plate (in case it runs over!) and microwave on high for 90 seconds. Sprinkle with flaky salt, let it cool for 2 minutes and then indulge!

How to Serve Lava Cake

This chocolate molten lava cake is best served warm, right after baking for obvious reasons! Pair it with a scoop of vanilla ice cream, whipped cream, or a drizzle of nut butter for a delicious contrast to the warm, gooey chocolate center. You could also sprinkle it with cocoa powder or powdered sugar for an extra touch.

How to Store Lava Cake

If you have any leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 20-30 seconds to bring back that molten center. It will never be the same as when freshly made but it will absolutely still be enjoyable and delicious!

Lava Cake Frequently Asked Questions

Can I Make Chocolate Lava Cakes in Different Flavors?

Absolutely! Try adding a spoonful of peanut butter or a sprinkle of espresso powder to the batter for a unique twist on the classic chocolate flavour.

Can You Make Chocolate Lava Cakes Ahead of Time?

Yes, you can prepare the batter and pour it into ramekins. Cover and refrigerate for up to a day. When ready to bake, simply microwave or bake as directed, keeping an eye on the timing since cold batter may take slightly longer.

Can You Freeze Chocolate Lava Cakes?

Yes! Prepare the cakes in ramekins and freeze them before baking. When ready to serve, bake from frozen, adding a couple of extra minutes to the cooking time.

Why You’ll Love These High Protein Chocolate Lava Cakes

This chocolate lava cake is everything you love about the classic molten lava cake but with a healthy twist.

Rich and Gooey: The chocolate center is warm, gooey, and deliciously indulgent.
Packed with Protein: Thanks to the cottage cheese and protein powder, this cake is filling and makes a great snack or dessert.
Low in Sugar: Sweetened naturally with maple syrup, so you get all the flavour without the sugar crash.
Quick and Easy: Prep and cook time is under 10 minutes, making it perfect for when those chocolate cravings hit.

Did you make this recipe? Don’t forget to leave a rating and review below.

Check out these recipes next!

Tahini Pumpkin Brownies

Brown Butter Apple Crumble

Blueberry Croissant Baked Protein Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

High Protein Cottage Cheese Lava Cake

Course Dessert

Cuisine Canadian

Prep Time 10

Cook Time 1

Total Time 11

Servings

Calories 440kcal

Author Teri-Ann Carty

Equipment

microwave
small blender or food processor
8oz ramekin

Ingredients

⅓ cup full-fat cottage cheese
1 egg
2 tbsp chocolate protein powder*
2 tbsp black cacao powder*
2 tbsp maple syrup
½ tsp vanilla
¼ tsp salt
1 tbsp dark chocolate chips*
pinch of flaky sea salt optional

US Customary - Metric

Instructions

Lightly grease a ramekin and set aside.
To a small blender add cottage cheese, egg, protein powder, cacao powder, maple syrup and salt.
Blend until smooth and creamy.
Pour into ramekin.
Top with chocolate chips.
Place ramekin on a small plate (just in case it runs over!) and microwave on high for 90 seconds.
Sprinkle with flaky salt and wait for it to cool for 2 minutes.
Best served with vanilla ice cream.

Notes

If you don't have chocolate protein powder, use what you have. The cacao/cocoa will make it chocolatey enough!
You don't need to use black cacao. Regular cocoa powder works great too!
If you prefer to use chopped dark chocolate instead of chocolate chips, that works too!

Nutrition

The post High Protein Chocolate Lava Cake appeared first on Teri-Ann Carty.

Chocolate Avocado Pudding

Teri-Ann Carty — Fri, 23 Feb 2024 09:00:32 +0000

Home » easy dessert

Chocolate Avocado Pudding

Created by: Teri-Ann Carty

This Chocolate Avocado Pudding is about to change dessert time for you! A gluten free, dairy free and fully plant based option that is as healthy as it is indulgent will satisfy all of your cravings! It's quick to make and will bring a smile to any chocolate lovers face! Dive into this guilt-free treat and let every spoonful convince you of the magic of a creamy, smooth chocolate avocado pudding.

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A Chocolate Avocado Pudding Thats Vegan and Dairy free!

I have been craving pudding for a while now but wanted to keep it healthy. Enter the avocado. Now before you groan and scroll away please stay and hear me out. This is the best chocolate avocado pudding you will ever try! It’s an easy chocolate avocado pudding that’s creamy, rich and super chocolatey and I would bet big money that you’d never know there was avocado in there unless you were told. I get it, some people have a real aversion towards avocados but this dessert is incredible and you’d never know there are avocados in it if you didn’t make it yourself! I love the addition of nut butter for flavour and protein. You can use any nut butter you prefer or seed butter to keep it nut free. Adding yogurt, coconut whipped cream, or granola (or all three) to this avocado chocolate pudding recipe would be dreamy as well.

This isn’t just any chocolate pudding recipe; t’s a dairy-free, plant based masterpiece that skips all use of dairy products but still has the creamiest texture that will have you moaning and groaning in all the right ways! Blended with rich cacao, sweet maple syrup, and a hint of nut butter for depth and protein, this pudding is as nutritious as it is delicious. It’s rare to find something as satisfying as a good chocolate pudding so allow yourself to indulge because this is packed with nutritional value, is refined sugar free and also low carb.

What You Need to Make Chocolate Avocado Pudding

Ripe Avocado: The base of your pudding and potentially the most important ingredient to this recipe. The avocado provides the necessary and highly desired creaminess without dairy. Aside from texture, the ripe avocados also provides healthy fats, fibre, and a host of vitamins and minerals.
Cashew Hemp Milk: I make my own cashew hemp milk so if you need the recipe click here. This delicious combination adds to the pudding’s silky texture and a slightly nutty flavor and contributes to the pudding’s smooth consistency. Of course if you’re not in the mood to make your own milk you could use vanilla almond milk, oat milk, coconut milk or any other non dairy milk.
Cacao Powder: Cacao powder not only provides the rich chocolate flavor we all crave but also brings antioxidants, iron, and magnesium to the dish. Its deep, intense chocolate taste makes the pudding feel indulgent without the need for processed sugars or fats. I love using cacao powder because it also gives me the freedom to sweeten any dish as much or as little as I’d like. If you don’t have cacao powder you could use unsweetened cocoa powder.
Maple Syrup: Acting as the natural sweetener to this avocado pudding; you have full control over how much maple syrup you’d like to use. Its subtle caramel notes complement the bitterness of the cacao and the richness of the avocado, creating a well-rounded sweetness.
Nut Butter: Use whatever nut or seed butter you have on hand. It adds a boost of protein as well as helps to thicken the pudding, contributing to its satisfying texture. Depending on the nut butter used, it can add a hint of its distinct flavor, making the pudding even more interesting.
Vanilla & Sea Salt: Vanilla extract enhances the sweetness of the pudding and adds an aroma that rounds out the chocolate flavor. It’s a small but essential ingredient that ties all the flavors together. Just a pinch of sea salt can intensify the pudding’s chocolate flavor and balance the sweetness.

Optional Toppings

Yogurt, Shaved Chocolate, or Cacao Nibs: These optional toppings can add a contrast in texture and flavor, from the creamy tanginess of yogurt to the crunchy bitterness of cacao nibs.
Granola: If you know me you know I love adding granola to anything! Specifically this pudding because it introduces a satisfying crunch and a hint of sweetness, making each bite of pudding more dynamic and interesting.

How to Make Chocolate Avocado Pudding

Making this pudding is as simple as it gets. It’s fast, satisfying to watch and gets you in the chocolate groove! All you need to do is gather your ingredients, pull out your food processor, throw it all inside and process until smooth! I suggest adding the maple and salt last as you will be able to add it in increments to accurately determine how much you want in there. Once blended to smooth perfection, divide into containers (or all in one) and chill in the fridge until ready to serve.

Can You Taste the Avocado?

If you’re not an avocado lover you’re going to love what I say next – you cannot taste the avocado in this recipe. The avocado’s taste completely disappears into the pudding. Its main role is to provide creaminess and body, allowing the chocolate and other flavors to shine. You’d never guess there’s avocado in there unless someone told you – it’s that good.

How Long Does Chocolate Avocado Pudding Last?

Best enjoyed fresh but can be stored in the refrigerator for up to 2-3 days. Just make sure to cover it to prevent the top from drying out. The pudding’s texture and flavour even improve with a little chilling time, making it a great make-ahead dessert option. I’ll be honest, it moves very fast because this recipe is absolutely addicting so don’t be surprised if you don’t have any left over!

This Chocolate Avocado Pudding recipe redefines dessert decadence, offering a dairy-free, vegan-friendly option that doesn’t skimp on flavor or texture. With a preparation time of just 15 minutes and no cooking required, it’s an ideal choice for anyone looking to satisfy their chocolate cravings in a healthier, guilt-free way. Whether you’re a long-time avocado lover or a bit skeptical about using it in desserts, this Chocolate Avocado Pudding is bound to impress. It’s a testament to the versatility of natural ingredients and a shining example of how eating healthy doesn’t mean sacrificing flavor or indulgence. So, why wait? Make this one asap!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

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Chocolate Avocado Pudding

Course Desserts & Sweets, Snack

Cuisine Canadian, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 247kcal

Author Teri-Ann Carty

Equipment

food processor or blender

Ingredients

1 ripe avocado
¼ cup cashew hemp milk
¼ cup cacao powder
¼ cup maple syrup
¼ cup nut butter of choice
1 tsp vanilla
½ tsp sea salt

Optional Toppings

yogurt
granola
shaved chocolate or cacao nibs

US Customary - Metric

Instructions

Scoop the flesh of the avocado into a food processor.
Add milk, cacao powder, maple syrup, nut butter, vanilla and salt. Process until smooth and creamy.
Divide pudding into serving vessels and place in the fridge for 1-2 hours or until ready to eat.
Top with favourite toppings.

Notes

I prefer to serve my pudding cold but its not necessary. You could eat it straight away without refridgerating it.

Nutrition

The post Chocolate Avocado Pudding appeared first on Teri-Ann Carty.

Air Fried Peaches

Teri-Ann Carty — Fri, 11 Aug 2023 08:00:06 +0000

Home » easy dessert

Air Fried Peaches

Created by: Teri-Ann Carty

A super simple recipe because we all deserve a break! Bust out your air fryer and get ready to be WOWED because this easy dessert will have you hooked. I don't often say something is mandatory in a recipe BUT the sea salt in this recipe IS. Just a pinch at the end. It truly transforms the dessert from good to UNREAL.

This post may contain affiliate links

In the realm of easy desserts that captivate the taste buds, Air Fried Peaches reigns supreme. The succulent juiciness of peaches, coupled with the magic of the air fryer, results in a delightful treat that will have you craving its simplicity and bold flavours.

The Air Fryer’s Enchanting Touch

If you thought your air fryer was just for savoury dishes have I got a surprise for you! Air fryers are quick, easy, versatile and the gateway to creating mouthwatering desserts that satisfy your sweet tooth in a healthier way.

With just a touch of olive oil, fresh peaches are transformed into warm, caramelized bites of heaven. The air fryer’s magic works its charm, enhancing the natural sweetness and creating a delightful contrast in textures.

A pinch of salt goes a long way! It’s an optional addition but it’s also the secret ingredient that takes this dessert from good to utterly UNREAL. A mere pinch of sea salt sprinkled over the luscious peaches adds a tantalizing salty-sweet balance that elevates every bite into an unforgettable experience.

The Art of Assembling your Air Fried Peaches creation is an art in itself!

Nestled in a bowl, the warm peaches create the perfect bed for a scoop of creamy vanilla ice cream. The interplay of hot and cold, sweet and savory, is simply mesmerizing. A sprinkle of granola adds a delightful crunch, while a drizzle of maple syrup enhances the sweetness.

This dessert proves that indulgence doesn’t have to be complicated. With minimal ingredients and a dash of creativity, you can treat yourself to a dessert that’s the bomb diggity!

If you’re considering gracing this delicious dessert with some granola might I suggest checking out the array of granola recipes I have? Click here for my Granola recipes!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Air Fried Peaches

Course Desserts & Sweets

Cuisine Canadian

Prep Time 15

Total Time 15

Servings

Calories 165kcal

Author Teri-Ann Carty

Equipment

air fryer

Ingredients

1 peach
1 tbsp olive oil
vanilla ice cream
¼ cup granola
pinch sea salt

US Customary - Metric

Instructions

Pre heat air fryer to 350 for 3 minutes.
Slice peach in half, remove pit.
Brush inside and outside of peach and place in the air fryer basket.
Cook for 9 minutes, turn over and cook for another 9.
Once fruit is done, place in a bowl. Top with ice cream, granola, maple syrup and sea salt.

Notes

If you don't have an airfryer, you could grill or panfry your peaches!

Nutrition

The post Air Fried Peaches appeared first on Teri-Ann Carty.

easy dessert Archives - Teri-Ann Carty

Cereal Chocolate Date Bark

Cereal Chocolate Date Bark

Salted Cereal Chocolate Date Bark

Enter: chocolate date bark!

Nutritional Highlights of Dates

Why Use Dates in Recipes

Salted Chocolate Date Bark with Cereal Ingredients

Fresh vs Dry Dates

How To Make This Easy Chocolate Date Bark

Melt the Chocolate

Crush & Coat Cereal

Press the Dates

Add the Chocolate Cereal Layer

Finish with Salt and Seeds

Freeze and Slice

Date Bark Storage Tips

Tips For Making The BEST Date Bark

Why You’ll Love This Date Bark Recipe

Did You Make This Recipe?

Got Extra Dates? Try These Recipes Next!

TERI ANN CARTY

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Cereal Chocolate Date Bark

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Ingredients

Instructions

Video

Notes

Nutrition

Banana Date Breakfast Cookies

Banana Date Breakfast Cookies

A Healthy Oatmeal Breakfast Cookie Recipe

Ingredients for Banana Breakfast Cookies

How to Make These Banana Oatmeal Breakfast Cookies

Prep the wet ingredients

Mix the dry ingredients

Combine and add the mix-ins

Scoop, flatten, and bake

How to Store These Cookies

Tips For the Best Banana Breakfast Cookies

What Makes These Healthy Banana Oatmeal Cookies Perfect for Breakfast?

Why You’ll Love These Banana Oatmeal Cookies

Banana Breakfast Cookies FAQs

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TERI ANN CARTY

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Banana Date Breakfast Cookies (refined sugar free!)

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Dry Ingredients

Wet Ingredients

Add In Ingredients

Instructions

Notes

Nutrition

Black Sesame Bark

Black Sesame Bark

Black Sesame Bark

What is Black Sesame Bark?

What’s the Difference Between Bark, Brittle and Snaps?

Ingredients for Black Sesame Bark

Why Black Sesame?

How To Make This Black Sesame Bark

Mix your dry ingredients

Heat your wet ingredients

Combine & press

Bake your sesame bark

How to Store Your Homemade Sesame Bark

Why You’ll Love These Sesame Snaps

Black Sesame Bark Frequently Asked Questions

Did you like this recipe?

TERI ANN CARTY

Flourless Black Tahini Cookies

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Black Sesame Bark

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Ingredients