gluten free dessert Archives - Teri-Ann Carty

Pecan Chocolate Stuffed Dates

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

Home » gluten free dessert

Pecan Chocolate Stuffed Dates

Created by: Teri-Ann Carty

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

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

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

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

Don’t Skip the Salt!

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

Ingredients For These Pecan Chocolate Stuffed Dates

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

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

The Health Benefits of Dates!

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

How To Make Stuffed Dates

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

Prepare the Dates

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

Fill with Pecans

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

Melt the Chocolate

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

Coat the Dates

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

Decorate and Finish

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

Tips For Making the Perfectly Stuffed Dates

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

How to Store these Pecan Chocolate Stuffed Dates

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

Stuffed Dates FAQ

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

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

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

Did You Try This Recipe?

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

Snickers Date Bark

Super Seed Cookies

Sunbutter Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

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Pecan Chocolate Stuffed Dates

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 30

Total Time 40

Servings dates

Calories 195kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Any nuts will work! Choose your favourite.

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

Nutrition

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

Chocolate Raspberry Bundt Cake

Teri-Ann Carty — Wed, 28 Jan 2026 09:00:43 +0000

Home » gluten free dessert

Chocolate Raspberry Bundt Cake

Created by: Teri-Ann Carty

This Chocolate Raspberry Bundt Cake is rich, deeply chocolatey, and perfectly balanced with tart raspberries and a silky ganache. A high-protein, gluten-free dessert that feels indulgent, beautiful, and easy enough to bake anytime a celebration calls.

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Chocolate Raspberry Bundt Cake (High Protein)

There is something undeniably special about a chocolate bundt cake. It’s elegant without being fussy, rich without being overwhelming, and dramatic enough to feel like a celebration straight out of the oven. However, I have a thing for bundt cakes, and I couldn’t stop at chocolate. Chocolate and raspberries are a classic match, and the black cacao I used makes this insanely beautiful cake sing. It’s rich and decadent without crashing your blood sugar. I think the thing I love most about bundt cakes is that you can literally throw the ingredients together half hazardly and pour it all into one pan that does all the heavy lifting for you. Bundt pans instantly take a simple cake to extraordinary just by moulding it in a way that is intriguing.

The Best Raspberry Chocolate Bundt Cake

It’s been a while since I last made a bundt, but with Valentine’s Day around the corner, I couldn’t resist bringing you a brand new high protein dessert in the shape of my beloved bundt. Whether you’re single and ready to mingle or lovingly partnered, this cake should be on the menu. I have made it several times, and every time I do, it gets better! I added frozen raspberries to the batter and fresh raspberries on top of the easy ganache icing. This cake will make you want to skip dinner and head straight to dessert.

And you might be asking, where does the protein come from?

Well, from my fave protein brand Botanica, of course! I used the chocolate protein for this one, but honestly, use any protein powder you have on hand (no fruity ones, please!!!!). There is 1/2 cup of yogurt, 2 eggs and protein powder. In addition to the fibrous raspberries, which helped with the sweetness, which meant I could drop the refined sugar to 1/4 cup for the entire cake!! If you want to eat a healthy cake that feels and tastes like cake cake, this is for you. I can’t wait for you to try it! It’s simple, beautiful, and deeply satisfying, and might just become your new go-to best chocolate bundt cake recipe!

Chocolate Raspberry Bundt Cake Ingredients

This raspberry chocolate bundt cake recipe uses everyday ingredients with a few thoughtful swaps to keep the cake tender, rich, and balanced.

Eggs: provide structure and stability to the cake while keeping the crumb tender. They help bind everything together.
Yogurt: adds moisture and a gentle tang that balances the richness of the chocolate; any type of yogurt will work.
Olive Oil: keeps this chocolate bundt cake incredibly moist, even after a day or two. It also gives the cake a subtle richness without weighing it down.
Sugar: a modest amount of sugar rounds out the flavours and enhances the chocolate without overpowering the cake.
Very Ripe Bananas: act as a natural sweetener and contribute moisture to the batter. They help create a moist chocolate bundt cake without relying heavily on added sugar.
Vanilla: deepens the overall flavour of the cake and enhances the chocolate. It adds warmth and rounds out all the other ingredients.
Salt: essential for balance, helping to sharpen the chocolate flavour and prevent the cake from tasting flat.
Gluten-Free Flour Blend: provides structure and stability while keeping the cake light. It ensures the bundt cake holds its shape beautifully.
Almond Flour: adds richness and a subtle nutty flavour while contributing to a tender crumb. It pairs especially well with chocolate and raspberry.
Botanica Chocolate Protein Powder: boosts the protein content and adds structure to the cake. It also enhances the chocolate flavour without making the cake heavy.
Black Cacao Powder: delivers a deep, intense chocolate flavour reminiscent of brownies or dark chocolate cake. It’s what gives this bundt cake its dramatic colour and richness.
Baking Powder and Baking Soda: this combination helps the cake rise evenly and prevents it from becoming dense. Together, they create a light yet sturdy crumb.
Frozen Raspberries: add bright pops of tartness that cut through the rich chocolate. Using frozen berries helps prevent excess moisture and bleeding into the batter.
Chocolate Chips: melt into pockets of indulgence throughout the cake. They add extra richness and make every slice feel decadent.

How To Make This Chocolate Raspberry Bundt Cake

Prepare the Pan and Oven

Preheat your oven to 350°F and generously grease your bundt pan, making sure to get into every curve and edge. Bundt cakes are stunning, but proper greasing is essential for a clean release.

Build the Batter

In a large bowl, mash the ripe bananas until smooth. Whisk in the sugar and olive oil, followed by the eggs, until the mixture looks glossy and cohesive. Add the yogurt and vanilla and whisk again until fully combined.

Fold and Fill

Add the dry ingredients and gently fold until no floury bits remain. The batter will be thick but spreadable. Carefully fold in the frozen raspberries and chocolate chips, being mindful not to overmix. Scoop the batter evenly into the prepared bundt pan and smooth the top.

Bake and Cool

Bake for 45–50 minutes, until a long skewer inserted into the thickest part comes out mostly clean with a few moist crumbs attached. Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

How to Make Chocolate Raspberry Ganache

Heat the Cream

Finely chop the chocolate and place it in a heatproof bowl. Warm the cream just until it begins to steam — do not boil.

Melt the Chocolate

Pour the warm cream over the chocolate and let it sit untouched for about 60 seconds. This allows the heat to gently melt the chocolate.

Stir Until Silky

Starting from the centre, stir slowly until the ganache becomes smooth, glossy, and fully emulsified.

Finish the Cake

Once the bundt cake has cooled completely, pour the ganache over the top and allow it to naturally cascade down the sides. Finish with fresh raspberries for a simple, elegant garnish.

How to Customize Your Chocolate Raspberry Bundt Cake

This raspberry chocolate cake is flexible and fun to jazz up in your own way. If you don’t have raspberries, cherries or chopped strawberries work beautifully instead. For a deeper chocolate flavour, increase the cacao slightly. If you prefer a sweeter cake, you can add a touch more sugar or use semi-sweet chocolate chips instead of dark. You could add espresso to this recipe if you want it to have some subtle coffee notes. Omit the ganache or make a different flavour if you’re looking for more range.

Bundt Cake Baking Tips

Always grease the pan thoroughly, getting into every groove.
Let the cake cool slightly before unmoulding; too soon, and you might tear the cake; likewise, if you wait too long, the cake may stick to the pan.
Avoid overbaking, as bundt cakes continue to cook slightly as they cool.
Using a long skewer rather than a short toothpick helps ensure the centre is fully baked.

Why I Love This Bundt Cake Recipe

In my opinion, this best chocolate bundt cake hits that sweet spot between indulgent and nourishing! It’s rich but not heavy, chocolate-forward without being overpowering, and balanced by the brightness of raspberry. It’s the kind of cake that works for birthdays, dinner parties, afternoon coffee, or quiet moments when you just need a really good slice of cake. No frosting skills required, no layers to fuss over, just an easy, beautiful chocolate raspberry cake!

Bundt Cake FAQs

Can you freeze bundt cake? Yes. Wrap individual slices tightly and freeze for up to three months. Thaw at room temperature before serving.

How do I keep bundt cake moist? Proper fat, yogurt, and avoiding overbaking are key. Store covered at room temperature for up to two days.

Can I make this without protein powder? You can replace the protein powder with additional flour, though the texture may be slightly lighter.

Do frozen raspberries work better than fresh? Frozen raspberries hold their shape better during baking and reduce excess moisture.

Other Cake Recipes To Try Next

If you love this chocolate raspberry bundt cake, don’t forget to leave a rating and review below! Try one of these other bundt cakes next:

Chai Swirl Bundt Cake

Blood Orange Blueberry Bundt Cake

Lemon Bundt Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

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Chocolate Raspberry Bundt Cake (High Protein)

Course Dessert

Cuisine Canadian

Prep Time 15

Rest Time 1

Total Time 2

Servings slices

Calories 418kcal

Author Teri-Ann Carty

Equipment

mixing bowl, whisk, oven, spatula, offset spatula, ice cream scoop
bundt pan

Ingredients

2 eggs
½ cup yogurt*
½ cup olive oil
¼ cup sugar
2 bananas mashed and very ripe
1 tsp vanilla
½ tsp salt
1¾ cup gluten free flour blend
1 cup almond flour
¼ cup chocolate protein powder
½ cup black cacao powder
2½ tsp baking powder
½ tsp baking soda
½ cup cream or milk
1 cup frozen raspberries
½ cup chocolate chips

Ganache Ingredients

100 gr dark raspberry chocolate* chopped
½ cup heavy cream
fresh raspberries

US Customary - Metric

Instructions

Preheat oven to 350. Grease the inside of the bundt pan with nonstick spray.
Add ripe bananas to a large mixing bowl and mash. Add sugar and oil and whisk to combine.
Add eggs and whisk well.
Add yogurt and vanilla and whisk until smooth.
Add dry ingredients. Use a spatula to mix until no dry ingredients remain.
Add cream or milk to the batter to thin it out until well combined. Batter should be smooth and glossy.
Add raspberries and chocolate chips and mix until combined.
Use an ice cream scoop to divide batter evenly into the prepared bundt pan. Smooth out the top using an offset spatula.
Place in the oven to bake for 45-50 minutes. Use a long skewer to check if it's fully baked through. Be careful not to over bake it, or it could become dry.
Let the bundt rest for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
Once the cake has cooled, add dark chocolate to a bowl.
Heat cream until it slightly starts to simmer and pour over the dark chocolate. Let the cream and chocolate hang out for 60 seconds, and then start to stir them together. Be patient, the cream will melt the chocolate, and you will be left with a silky ganache.
Pour over the cake and top with fresh raspberries.
Best eaten on the same day as it's baked.

Notes

Any type of yogurt will work in this recipe. I used grass fed 2% yogurt!
I was lucky and had a bar of Lindt dark raspberry chocolate on hand, but use any dark chocolate or chocolate chips!

Nutrition

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Carrot Date Breakfast Cookies

Teri-Ann Carty — Fri, 03 Oct 2025 08:00:49 +0000

Home » gluten free dessert

Carrot Date Breakfast Cookies

Created by: Teri-Ann Carty

This recipe is all about a cozy, nourishing breakfast you can hold in one hand! These Carrot Date Breakfast Cookies are packed with whole grains, seeds, and natural sweetness. Perfect for meal prep and made without refined sugar. Bake a batch and fuel your mornings with real food that tastes like dessert.

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Carrot Date Breakfast Cookies

You all love my breakfast cookies so much, and so do I, so naturally, you’re getting fall themed breakfast cookies, fresh out of the oven! I love having sugar free cookies available to me whenever the craving hits. These carrot cookies differ from my other carrot cookies on the site because I have made them sugar-free and slightly more breakfast-friendly. These are sweetened with the ever-viral dates and banana combo. I’ve been on a mission to make my sweet desserts less sweet, and you know what? I’m actually starting to notice a real difference in my body, mood and sleep! Sugar addiction is a real thing, so when you’re job is creating recipes and you love sweets… well, you can see why there might be a problem!

These cookies are made with organic gluten-free oats and flour. Ever buy oat flour and make a recipe, and the finished product comes out dense? Well, it could be the store bought flour! I prefer to make my own, and it is so easy to do. Just add your oats to a blender and blend! Be careful not to overblend, as you might create the same problem you are trying to avoid! Buy from Yupik and get the large-format bags. You get more bang for your buck. PS, this is not sponsored – just love them!

What Are Breakfast Cookies?

Breakfast cookies are exactly what they sound like—cookies you can eat for breakfast! I mean, you can do whatever you want and eat whatever cookies you want for breakfast, but these ones here won’t spike your blood sugar levels first thing in the AM and still taste like a treat. The main difference between these and my other Carrot Cookies? They’re made with all refined sugar free ingredients, are a little lighter and packed with even more whole ingredients that are perfect for first thing in the morning. Think of them more like soft, handheld oatmeal bars with a satisfying cookie texture.

What Makes Breakfast Cookies Healthy?

These breakfast cookies pack a nutritious punch in every bite. They’re high in fibre from the oats, flax, and seeds, filled with healthy fats from tahini and nuts, and naturally sweetened with fruit instead of refined sugar. Flourless and naturally gluten-free, they deliver plenty of protein thanks to tahini, egg, and seeds while sneaking in fruit and vegetables for extra nutrients. Best of all, they’re made with simple, wholesome ingredients you probably already have on hand, no strange additives or overly processed mixes, just real food you can feel good about eating as your first meal of the day!

Carrot Date Breakfast Cookies Ingredients

Here’s what you’ll need to make this simple, nourishing cookie recipe:

Banana: Provides natural sweetness, moisture, and binding power. The riper the banana, the better! Use those sad looking bananas on your counter.
Tahini: Adds richness, creaminess, and a dose of healthy fat. You can substitute almond butter, peanut butter or any nut butter you prefer.
Egg: Helps hold everything together while adding protein.
Vanilla + Olive Oil: Vanilla enhances the warm spices, while olive oil keeps the cookies tender and heart-healthy.
Oat Flour + Rolled Oats: Oat flour creates a soft base while whole oats add texture and fibre.
Seeds (pumpkin, sunflower, hemp, flax): This nutrient-rich mix delivers protein, crunch, and essential fatty acids.
Shredded Coconut: Adds natural sweetness and chewy texture to your cookies.
Spices (cinnamon, allspice): Bring that cozy carrot cake vibe. Adjust according to your preferences.
Carrot: Moisture-rich and naturally sweet, carrots are the star here.
Dates: Sticky and sweet, dates add depth and natural sugar. Soak first if they’re dry.
Walnuts: Optional, but recommended for crunch and richness.

How to Make These Delicious Breakfast Cookies

These cookies are easy to make, nutritious to eat and will make your home smell heavenly. Here is how to do it:

Prep the Oven and Mix Wet Ingredients

Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large mixing bowl, mash the ripe banana until smooth. Whisk in the tahini, egg, olive oil, and vanilla until everything is fully combined and creamy.

Combine Dry Ingredients and Fold In Add-Ins

Add the oat flour, oats, baking powder, coconut, seeds, flax, salt, and spices directly into the wet mixture. Stir until just combined, then fold in the grated carrot and chopped dates. Let the dough rest for 10 minutes to allow the oats to hydrate and the mixture to firm up.

Shape and Bake the Cookies

Use a cookie scoop to portion the dough onto your prepared baking sheet. Lightly flatten each cookie with damp fingers to shape. Bake for 15 minutes or until the cookies are golden brown on the bottom and dry to the touch. Transfer to a wire rack and let cool completely before storing.

How to Customize Your Carrot Cookies

This is a flexible, fridge-cleanout kind of recipe. Try these swaps and additions:

Nut-free: Stick with tahini or sunflower seed butter.
No egg? Use a flax egg (1 tbsp flax + 3 tbsp water).
Swap the seeds: Use what you have, chia, sesame, or pecans all work.
Add-ins: Raisins or dark chocolate chips are all welcome.
Make it sweeter: Add 1–2 tablespoons of maple syrup if you like a sweeter cookie.

How to Store Carrot Cookies

Once cool, transfer cookies to an airtight container and store at room temperature for 2 days or in the fridge for up to 5 days. They also freeze beautifully, just layer them with parchment in a freezer-safe container and thaw as needed.

Why You’ll Love This Recipe

These carrot cookies are sweet, soft, and deeply satisfying. They feel indulgent, but they’re actually good for you. Full of whole foods, balanced energy, and the cozy flavor of spiced carrot cake, they are perfect whether you eat them for breakfast or as a nourishing afternoon snack.

Tips For Making the Best Breakfast Cookies

Don’t skip the rest time: Letting the dough sit allows the oats to soak up moisture and prevents the cookies from spreading too much.
Use damp hands to shape: This makes the dough easier to handle and helps you form even cookies.
Grate your carrots finely: They’ll blend better into the dough and bake more evenly.
Store properly: Let them cool completely before transferring to a container.

Carrot Date Breakfast Cookies FAQs

Can I freeze these cookies? Yes! Let them cool completely, then freeze in a single layer or with parchment in between. Thaw overnight or warm briefly in the oven.

Can I make them vegan? Yes. Replace the egg with a flax egg, and double check that your tahini and other ingredients are vegan. If you are looking for a vegan baked oatmeal recipe, check out my dear friend Lizzie’s amazing website.

Can I skip the coconut? Sure. You can swap in more oats or chopped nuts if you like more crunch.

Are these low in sugar? They are naturally sweetened with banana and dates—no refined sugar added!

Did you make these breakfast cookies?

Don’t forget to leave a rating and review below to let me know how you liked them! Try these breakfast cookies next:

Blueberry Zucchini Breakfast Cookies

Banana Date Breakfast Cookies

Tahini Chai Breakfast Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Carrot Date Breakfast Cookies

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 15

Total Time 45

Servings cookies

Calories 269kcal

Author Teri-Ann Carty

Equipment

Oven, cutting board, measuring cups and spoons
baking sheets
cookie scoop
large bowl

Ingredients

1 ripe banana the riper the better!
½ cup tahini or nut butter of choice
1 egg
1 tsp vanilla
¼ cup olive oil
½ cup oat flour*
1 tsp baking powder
1 cup oats
¾ cup shredded unsweetened coconut
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup hemp seeds
2 tbsp ground flax
½ tsp salt
1 tsp cinnamon
¼ tsp allspice
1 cup grated carrot
5 dates pits removed and roughly chopped (soaked in hot water for 10 minutes if dry and hard)
¾ cup walnuts roughly chopped

US Customary - Metric

Instructions

Preheat oven to 375 degrees and place parchment on a cookie sheet.
To a large bowl, add mashed banana, egg, tahini, olive oil and vanilla. Whisk to combine until smooth.
Add dry ingredients up to the carrot and mix until almost thoroughly combined.
Add carrot and dates and mix until fully incorporated.
Allow the dough to rest for approximately 10 minutes.
Use an ice cream scoop to measure out dough onto the prepared cookie sheet.
With a damp hand, gently flatten and shape into circles.
Bake for 15 minutes or until the cookies start to brown and are dry to the touch.
Transfer to a wire rack to cool for 10-15 minutes before enjoying.
Once cool, store in an airtight container.

Video

Notes

I used gluten-free oats to make my oat flour. I find store bought oat flour very dense to bake with. When you make your own, it tends to be more fluffy as long as you don't over-blend the oats. I like to make up extra and put it in an air-tight container so it's ready for my next recipe.

These cookies freeze like a dream!

Nutrition

The post Carrot Date Breakfast Cookies appeared first on Teri-Ann Carty.

High Protein Cookie Dough Bark

Teri-Ann Carty — Wed, 25 Jun 2025 08:00:07 +0000

Home » gluten free dessert

High Protein Cookie Dough Bark

Created by: Teri-Ann Carty

Looking for a snack that ticks all the boxes? This High Protein Cookie Dough Bark is a no-bake, freezer friendly snack that is sweet, high protein and easy to make! Made with almond flour, Botanica Vanilla Protein Powder, a dash of maple syrup, and dark chocolate, it will quickly become a treat you reach for and want to make on repeat. It’s gluten-free, plant based, naturally sweetened, and perfect for cookie dough lovers looking for a healthier way to snack.

This post may contain affiliate links

High Protein Cookie Dough Bark

If you have a sweet tooth like me but are also keen to hit your protein goals, THIS is your next recipe! I think y’all know how I feel about Botanica Health. This protein powder has quickly become a favourite of mine over the years, and I am one of their biggest fans (if you didn’t know, I put that ish in everything!!) Hello – High Protein Desserts. No idea what I’m talking about? this roundup is packed with high-protein desserts, many of which feature this amazing protein powder!

Why I Love This Recipe

I’m a huge fan of cookies. I’ve made several different cookie dough recipes, but this one is by far the easiest. YES, I like making it with chickpeas, but sometimes the cleanup can be a real drag. It’s summer, and that means easy, no bake recipes, just like this one! I love a little sweet treat at night, and this recipe has been my most recent evening delight. 1 piece with a cup of tea, my favourite show and Nora on my lap is literal perfection. For the sake of the recipe, I cut them into 9 pieces, but you could easily halve the 9 pieces, making more, and what’s better than that?

Whether you’re craving something sweet post-workout, need a midday pick-me-up, or want the perfect sweet treat to go alongside your evening treat, this protein cookie dough bark delivers a bite of indulgence with a solid dose of fuel. Best part? It lives in your freezer and comes together in minutes!

What is Cookie Dough Bark?

Cookie dough bark is a layered, freezer-set treat made by spreading edible cookie dough onto a sheet pan and topping it with melted chocolate. Once frozen, it’s broken into chunks like bark. It’s similar to a protein cookie dough bar, but thinner, faster to make, and perfect for snacking. I opted to make a healthy version of this cookie dough bark and used vanilla protein and no refined sugar!

High Protein Cookie Dough Bark Ingredients

This recipe uses a handful of pantry-friendly, plant-based ingredients:

Almond flour: Gives the dough a soft, chewy texture and nutty flavour.
Coconut oil: Binds the dough and keeps it rich and buttery.
Vanilla protein powder: I use Botanica Health Vanilla Protein Powder. It’s clean, flavourful, and blends well.
Maple syrup: Natural sweetener with a subtle caramel depth.
Vanilla extract: Boosts that classic cookie dough flavour.
Sea salt: Enhances every bite.
Dark chocolate chips: Folded into the dough and melted on top.
Flaky sea salt: Optional, but adds a perfect salty finish.

How to Choose the Best Protein Powder

If I weren’t in love with Botanica, I would probably have a hard time choosing the right protein. Sometimes they are too gritty, sometimes they are sweetened with stevia (gross), and sometimes they just don’t have enough protein. Botanica is actual perfection. I’ve been using this plant based protein powder for years now, and it just always does the trick. The flavour isn’t overpowering, it’s always smooth, and it just blends into anything I use it with perfectly.

How To Make High Protein Cookie Dough Bark

Mix the dough

In a medium bowl, stir together the almond flour, protein powder, and sea salt. Add in the melted coconut oil, maple syrup, and vanilla, and mix until well combined. Fold in half the chocolate chips.

Shape and freeze

Line a cookie sheet with parchment paper and press the dough into an even layer about 1/4 inch thick. Freeze for 30 minutes.

Melt and layer

Melt the remaining chocolate chips in 30-second increments, stirring between each, until smooth. Stir in 1 tsp olive oil for shine. Pour over the frozen dough and spread evenly.

Final freeze

Return to the freezer for 1–2 hours, or until firm. Sprinkle with flaky salt if using. Once set, cut into pieces and store in an airtight container in the freezer. Enjoy straight from frozen.

Switch Up the Flavours of This Cookie Dough Bark

This base is super versatile—use what you love or what you have on hand:

Swap dark chocolate for milk, white, or butterscotch chips
Use chocolate protein powder for a twist
Stir in chopped nuts, cacao nibs, or dried fruit

Tips for Making This Protein Cookie Dough Recipe

Use room temp ingredients for even mixing
Press the dough firmly into the pan for even thickness
Chop the bark with a sharp knife once frozen—don’t try to snap it with your hands

Serving and Storing This Healthy Cookie Dough Bark

This no bake protein cookie bark is best stored in the freezer in a sealed container. It will keep for up to a month (if it lasts that long). Serve straight from frozen for a satisfying crunch.

Each piece is packed with healthy fats, protein, and fibre, making it perfect for a quick dessert, a post-workout bite, or a midday sweet fix.

Why You’ll Love This No Bake Protein Cookie Dough Bark

If you love edible cookie dough or chocolate chip anything, this recipe is going to be on repeat. It’s the best because it’s made with wholesome, gluten free and plant based ingredients. It’s high protein, refined sugar free and requires no fancy ingredients or tools. It’s a fun and healthy spin on cookie dough, which is something we always want to eat raw but typically shouldn’t!

The best part is that you can totally customize it to fit your desires! Just make a few swaps and it’s all your own. It’s one of those healthy cookie dough recipes that feels like dessert but functions like fuel. A total win.

Protein Cookie Dough Bark FAQs

Why is cookie dough bark trending on TikTok? It’s easy, nostalgic, and customizable—plus it looks amazing—the perfect blend of indulgent and nutritious.

Is this cookie dough vegan? Yes! If your protein powder and chocolate are vegan, the whole recipe is plant-based.

Why is my cookie dough dry? Add a little extra maple syrup or coconut oil. Protein powders vary in absorption.

Why is my cookie dough sticky? It may need a few extra tablespoons of almond flour to balance the moisture.

Try These Protein Recipes Next!

High Protein Vegan Strawberry Ice Cream Bars

High Protein Brownie Bites

Puffed Quinoa Cups

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

High Protein Cookie Dough Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings pieces

Calories 181kcal

Author Teri-Ann Carty

Equipment

freezer, cookie sheet, parchment paper

Ingredients

½ cup almond flour
¼ cup coconut oil melted
½ cup Botanica Health Vanilla Protein Powder
4 tbsp maple syrup
½ tsp vanilla
¼ tsp sea salt
1 cup dark chocolate chips divided
flaky sea salt optional

US Customary - Metric

Instructions

Add almond flour, protein powder and salt into a medium-sized bowl and mix to combine.
Pour coconut oil, maple syrup and vanilla over the dry ingredients and mix thoroughly.
Fold in 1/2 of the chocolate chips into the dough.
Place parchment paper onto a cookie sheet.
Spread dough onto parchment. My dough was approximately 1/4 inch thick. Place it in the freezer for 30 minutes.
Melt chocolate in 30-second increments until smooth. Stir in 1 tsp olive oil.
Place back in the freezer for 1-2 hours until firm.
Sprinkle flaky salt on top if desired.
Place on a cutting board and cut into pieces.
Store in the freezer in an airtight container.

Notes

You could use milk chocolate chips, white chocolate chips, butterscotch chips OR carob chips if desired!

Nutrition

The post High Protein Cookie Dough Bark appeared first on Teri-Ann Carty.

High Protein Brownie Bites

Teri-Ann Carty — Wed, 21 May 2025 01:28:49 +0000

Home » gluten free dessert

High Protein Brownie Bites

Created by: Teri-Ann Carty

If you’ve been searching for a healthy chocolate dessert that satisfies your sweet tooth without the sugar crash, these high protein brownie bites are a must-try. Made with whole ingredients and naturally sweetened with dates, they’re vegan, gluten-free, and totally addictive!

This post may contain affiliate links

Viral TikTok Protein Brownie Bites (vegan, refined sugar free & GF!)

I have been seeing these brownie bites all over social media and knew that I had to make them myself using the healthiest ingredients I could find. These brownie bites are refined sugar free (if you don’t add the chocolate), high in protein & fibre, vegan and gluten-free! I use my favourite protein powder for these balls. I think y’all are pretty well versed in my obsession for adding protein to my desserts, and this chocolate protein is next level delicious! I guess my question is why NOT add it when it’s so easy to do?!

These little balls are perfect for that post dinner treat, cause I don’t know about you, but I love having something sweet every day. If you are watching your blood sugar or omitting sugar like I am, skip the dark chocolate coating. I promise you will still love these. You will notice that my recipe doesn’t have any maple syrup, and that’s because I am on that sugar cleanse. You could totally add some, but truly, they don’t need any additional sugar as the dates are sweet enough on their own. Pro Tip: I suggest soaking your dates in hot water for ten minutes, even if they are already soft, it just helps make the balls stick together even more. This is the video that has the internet blowing up about these brownie balls! Let’s get rolling!

Two Bites of Heaven

There’s something undeniably satisfying about a rich, chocolatey bite-sized dessert that checks all the boxes—fudgy, decadent, protein-packed, and totally crave-worthy. If you’ve seen the viral TikTok brownie bites floating around the internet, you know what I’m talking about. These high protein brownie bites are my take on this viral trend, and they are utterly delicious. The fact that they are two to three big bites and super easy to make just makes them all the more enjoyable!

High Protein Brownie Bites Recipe Ingredients

This one-bowl brownie bites recipe is made with simple, nutrient-dense ingredients:

Almond flour: Adds structure and healthy fats without the need for refined flour, and it also keeps the recipe gluten free!
Botanica chocolate protein powder: My go-to for a plant-based protein boost and rich chocolate flavour. I’m a big fan of Botanica, and typically I use the vanilla, but this recipe is just begging for their chocolate protein powder.
Cacao powder: Even though we are using chocolate protein, the addition of cacao powder really takes these bites to a deep and intense dark chocolate level that I’m obsessed with!
Hemp seeds and chia seeds: High in omega-3s, fibre, and protein. They also help with texture and binding.
Cinnamon and salt: Balance and enhance all the chocolate notes.
Medjool dates: The natural sweetener that brings everything together.
Tahini: Adds richness and a slight bitterness that offsets the sweetness of the dates beautifully.
Vanilla extract: Always a must in chocolate desserts for added depth.

Optional Coating Ingredients

Dark chocolate chips: For the optional final chocolate coating.
Olive oil: Helps the melted chocolate stay glossy.
Cacao nibs + flaky sea salt: For texture and contrast.

How to Make These High Protein Brownie Bites

These mini brownie bites are easy, quick, and satisfying from start to finish.

Blend the Base

Soak your dates in hot water for 10 minutes to soften, then remove the pits. Add all of your brownie bite ingredients—almond flour, protein powder, cacao powder, seeds, salt, cinnamon, tahini, and vanilla—into a food processor. Blend until combined, scraping down the sides as needed. If the mixture feels dry, add a splash of non-dairy milk to help it come together.

Roll It Out and Chill

Use a cookie scoop to measure even portions of dough. Roll into smooth balls with your hands. You should get 9–10 two bite brownies out of this batch. Place the rolled brownie bites on a parchment-lined plate and pop them into the fridge or freezer for 30 minutes. This helps them firm up before dipping.

Dip and Decorate

If using the chocolate coating, melt your chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Add a touch of olive oil for shine. Use a fork to dip the bites into the chocolate and place them back on the parchment. Sprinkle with cacao nibs and flaky salt while the coating is still wet. Chill again to set.

Tips For Making These Brownie Bites

Use soft Medjool dates for the best texture. If yours are dry, a hot water soak is essential.
A food processor works best for this recipe as it provides a smooth, well-blended dough.
Don’t over-blend—stop when the dough is sticky and holds together.
If your dough is too wet, add a spoonful of almond flour.
Store in an airtight container in the fridge or freezer for best freshness.

How to Customize Your Brownie Bites

This brownie bites recipe is endlessly customizable, giving you plenty of options to make it your own. If you’re not into tahini, try swapping it for peanut butter or sunflower seed butter—both add a delicious richness and pair perfectly with chocolate. You can also experiment with different protein powders, like vanilla or plain. For added texture, roll your mini brownie bites in coconut flakes or chopped nuts, or stir in cacao nibs before rolling.

Why You’ll Love These Brownie Bites

This is hands down the best brownie bites recipe if you’re after a rich chocolate treat that won’t spike your blood sugar. These mini brownie bites are vegan, gluten-free, and completely refined sugar free, making them a smart choice for clean snacking. They’re packed with plant-based protein and healthy fats, which means they’ll actually satisfy your cravings—no crash involved. Whether you’re enjoying one post-workout or as a late-night sweet, each two bite brownie is fudgy, chewy, and full of chocolate flavor with just the right balance of indulgence and nourishment.

Brownie Bites FAQ

What if I don’t like tahini? Swap it for almond, peanut, or sunflower seed butter.

Will this satisfy my chocolate craving? Absolutely. These fudgy brownie bites are rich and indulgent while still being a healthy option.

How long do brownie bites last? Store in the fridge for 5–7 days or freeze for up to 2 months.

Can I skip the chocolate coating? Yes! They’re just as delicious without.

Can I double the recipe? Definitely—just double all ingredients and store extras in the freezer.

Did you make this recipe?

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

Black Sesame Bark

Puffed Quinoa Cups

Almond Butter Protein Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

High Protein Brownie Bites

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Chill Time 30

Total Time 45

Servings balls

Calories 241kcal

Author Teri-Ann Carty

Equipment

food processor
cookie scoop
measuring cups, spoons, plate, parchment paper

Ingredients

Brownie Ingredients

½ cup almond flour
¼ cup Botanica Health chocolate protein powder
2 tbsp cacao powder
4 tbsp hemp seeds
2 tbsp chia seeds
½ tsp cinnamon
½ tsp salt
5 medjool dates soaked on hot water for 10 minutes, pit removed!
¼ cup tahini* runny is best!
½ tsp vanilla extract

Optional Chocolate Coating Ingredients

¾ cup dark chocolate chips
½ tsp olive oil
flaky salt optional
2 tbsp cacao nibs optional

US Customary - Metric

Instructions

Place a piece of parchment paper down onto a large plate.
Drain dates and remove the pit. I use a sharp paring knife to slice the date open.
Add everything into a food processor and blend to combine. Scrape down sides as needed.
If mixture appears too dry, add milk.
Use a cookie scoop to measure out dough. Use your hands to roll into balls.
Place in the fridge or freezer to firm up for 30 minutes.
Place chocolate chips in a microwave safe bowl. Melt in 30 second increments until smooth. Stir in olive oil.
Use a fork to drop balls into melted chocolate. Place back on the plate. Sprinkle tops of each ball with cacao nibs and flaky salt.
Place in the fridge or freezer to set.
Store in an airtight container either in fridge or freezer.

Notes

*I love tahini in these balls, but use whatever nut or seed butter you enjoy most.

You can use whatever chocolate you want, but my favourite dark chocolate chips are from Camino

Nutrition

The post High Protein Brownie Bites appeared first on Teri-Ann Carty.

20 High Protein Desserts

Teri-Ann Carty — Tue, 20 May 2025 22:10:10 +0000

Home » gluten free dessert

20 High Protein Desserts

Created by: Teri-Ann Carty

This is the ultimate list of High Protein Desserts! These recipes range from 6 to 30 grams of protein per serving and include everything from chocolate bark to chia pudding to mini brownie bites. If you’re looking for easy high protein desserts that don’t compromise on flavor, you’re going to love this post.

This post may contain affiliate links

Delicious High-Protein Desserts to Satisfy Your Sweet Tooth

You don’t have to sacrifice taste to support your health goals—especially when it comes to dessert. These high protein desserts are a dream come true for anyone who loves to bake, snack, and satisfy a sweet tooth without the sugar crash.

I love sugar. I will absolutely be the first to admit that I need something sweet every single day, and you know what – life is too short to tell myself no. What I will do, though, is make a dessert as healthy as possible, and if that means making it high protein or making it without refined sugar, better believe I am going to do it! I’ve been playing around with recreating classic desserts for a long time. I was vegan for many, many years and with that comes experimentation. Never settling for anything less than delicious because I deserve it! This list of high protein desserts is my gift to you all! It’s my way of saying, you can have your cake and eat it too! So, let’s get into it.

Why Is High Protein Good For You?

Protein isn’t just for bodybuilders. It’s an essential macronutrient for every body. Eating enough protein supports muscle recovery and repair, hormone production, hair, skin, and nail health, essential immune functions and it also helps you stay full between meals.

I know that protein is all the hype right now but for good reason! We haven’t been having enough! Adding protein to dessert is such a simple way to help meet your daily needs, especially if you’re someone like me, who’s always craving something sweet.

Why You’ll Love These High Protein Dessert Recipes

These aren’t your average “healthy” desserts. Every single recipe in this roundup is made with real, simple ingredients. Many of these recipes are gluten free or dairy free making them very approachable for anyone. I always try and provide substitution suggestions if a recipe is not written plant based or gluten free. Nearly every recipe is going to be refined sugar free with a few exceptions. All of these recipes are created to satisfy your cravings while helping your protein intake! Whether you’re trying to eat more protein per day, balance your blood sugar, or just want a smarter sweet fix, these recipes are the move.

Are High Protein Desserts Worth The Hype?

Absolutely. From protein cookies to high protein desserts with greek yogurt, these are desserts you can feel good about eating. Many of the best high protein dessert recipes also support muscle recovery, which makes them a favorite post-workout or after-dinner treat.

Pecan Chickpea Blondies

6 grams per serving

These Pecan Chickpea Blondies are the ultimate healthy dessert for anyone craving something sweet with a boost of plant-based protein. Packed with chickpeas, almond flour, and pecan butter, this recipe is a go-to for gluten-free and high in protein desserts that still taste indulgent. The texture is soft and chewy, and each bar delivers 6 grams of protein.

See the full recipe

High Protein Carrot Cake Loaf

14 grams per serving

If you’re searching for high protein desserts that feel like comfort food, this carrot cake loaf delivers. With cottage cheese and protein powder baked right in, it’s one of those healthy desserts with high protein you’ll come back to again and again. This loaf is moist, warmly spiced, and it’s a wholesome twist on the classic.

See the full recipe

4-Ingredient Puffed Quinoa Cups

6 grams per serving

If you love Puffed Quinoa but never know what to do with it – this is the recipe for you! These puffed quinoa cups are a top pick for no-bake, easy high in protein desserts. Made with tahini, dark chocolate, and puffed quinoa, they’re vegan, gluten-free, and naturally sweetened. Ideal for quick snacks or post-workout bites with 6 grams of protein per cup.

See the full recipe

High Protein Chocolate Peanut Butter Eggs

9 grams per serving

These homemade chocolate peanut butter eggs are one of the best high protein desserts to satisfy your sweet tooth. 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 plant-based protein powder. They’re gluten-free, naturally sweetened, and incredibly easy to make and bonus, no baking required!

See the full recipe

Almond Butter Protein Bars

9 grams per serving

Snack time just got a lot tastier! These Almond Butter Protein Bars are easy to make and filled with wholesome ingredients like almond butter, seeds, and protein powder. Loaded with fiber, protein, and healthy fats, they’re also vegan, gluten-free, and ideal for breakfast, snacks, or even dessert. The chewy texture, sweet and salty flavor, and optional chocolate topping make these a treat you’ll keep coming back to.

See the full recipe

High Protein Chocolate Lava Cake

33 grams per serving

If you love chocolate desserts with high protein, this cottage cheese lava cake is the dream. Gooey, rich, and made in under 10 minutes, it delivers 33 grams of protein per serving. A must-try for healthy chocolate lovers!

See the full recipe

Healthy Homemade Vegan Twix Bar

11 grams per serving

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.

See the full recipe

Gingerbread Crumble Cake

9 grams per serving

This Gingerbread Crumble Cake is everything you love about the holidays in one delicious bite. With warming spices, molasses for depth, and a buttery pecan crumble topping, it’s the ultimate festive dessert. Perfect for brunches, gifting, or sharing at Christmas gatherings, this cake is moist, packed with protein, and irresistibly spiced. Top it with a simple glaze or enjoy it as is—it’s guaranteed to be a holiday favourite.

See the full recipe

Hazelnut Banana Cake

8 grams per serving

This Healthy High Protein Hazelnut Banana Cake is the perfect dessert or snack for the holidays and beyond! Made with mashed ripe bananas, flour, and boosted with protein powder, this cake is moist, delicious, and sneakily nutritious. Top it with a creamy hazelnut frosting made with Nutella for a treat that’s as indulgent as it is wholesome.

See the full recipe

Granola Cottage Cheese Ice Cream

15 grams per serving

Your newest addiction is here – Granola Cottage Cheese Ice Cream! It’s a quick, high protein, nutritious dessert perfect for summer. Made with minimal ingredients, this gluten free ice cream is high in protein and packed with flavor. Customize it with your favourite granola for added texture!

See the full recipe

Tahini Pumpkin Brownies

9 grams per serving

This beautiful recipe for Tahini Pumpkin Brownies will be sure to impress! They are high protein, gluten free and super easy to make. With a swirl of tahini on top and a sprinkle of Maldon salt, they’re the perfect balance of sweet, salty, and fudgy. This is the dessert you never knew you needed and will be so happy you tried it!

See the full recipe

Nut-Free Tahini Granola Bars

8 grams per serving

These quick, easy, chewy Nut-Free Tahini Granola Bars are a healthy addition to any day. If you’re looking to boost your energy midday grab one of these. Made with seeds, oats, tahini, and honey, they’re gluten-free, naturally sweetened, and hold together perfectly. Topped with tahini and dark chocolate, they offer a delicious sweet-salty balance and can be stored in the freezer for easy meal prep!

See the full recipe

Blueberry Croissant Baked Protein Oats

34 grams per serving

Prepare to be addicted to the ease and deliciousness that is these Blueberry Croissant Baked Protein Oats! Perfect to make ahead of time for busy mornings, a snack on the go or just when you’re craving something that tastes decadent but is beneficial to your health. This baked oats recipe is packed with protein, gluten-free oats, and the subtle flavour of almond croissants.

See the full recipe

High Protein Vegan Strawberry Ice Cream Bars

10 grams per serving

These High Protein Vegan Strawberry Ice Cream Bars are a must-try for the summer. Packed with flavor and nutrients, they are a delicious and healthy way to cool off from the heat. No ice cream maker necessary – these refined sugar free ice cream treats are all you need this summer.

See the full recipe

Double Chocolate Protein Muffins

6 grams per serving

Get ready to bake something special that’s both nourishing and delicious! My Double Chocolate Protein Muffins are here to brighten your brunch or snack time. Made with health in mind, they feature no refined sugar, are dairy free, gluten free, rich in protein, and boast the antioxidant benefits of organic cacao powder. These muffins are a delightful treat perfect for keeping your blood sugar in check.

See the full recipe

3 Ingredient Chickpea Chocolate Bark

18 grams per serving

Introducing the 3 Ingredient Chickpea Chocolate Bark; a simple yet unique approach to chocolate treats that’s sure to satisfy your sweet tooth without the guilt. This recipe cleverly incorporates chickpeas to add fiber and protein! Perfect for a quick dessert or a healthy snack, this chocolate bark is easy to make, and requires only a few ingredients and minimal prep time.

See the full recipe

Double Decker Chocolate Cake

18 grams per serving

This double chocolate layer cake is one of the most indulgent desserts with high protein on the list. Featuring protein powder in the batter and icing, it’s not only double decker but it’s also double the protein! Delectable, protein-rich and perfect for a celebratory, guilt-free treat!

See the full recipe

Tahini Brown Butter Rice Crispy Treats

12 grams per serving

These Tahini Brown Butter Rice Crispy Treats are a viral sensation, blending the richness of tahini with the sweet touch of maple syrup. It’s a healthier take on the classic treat, offering a delightful mix of protein and taste without refined sugar. Perfect for those seeking a guilt-free indulgence.

See the full recipe

High Protein Cottage Cheese Crepes

24 grams per serving

High Protein Cottage Cheese Crepes are made with only 5 ingredients, gluten free and come together in 20 minutes! Perfect for breakfast, post-workout snack or whenever hunger strikes. Enjoy with your favourite toppings to make it all your own!

See the full recipe

The Best Protein Brownies

8 grams per serving

See the full recipe

High Protein Dessert FAQ

What is the best protein to use for dessert? I love Botanica Health’s plant-based protein powders. Vanilla and chocolate both work beautifully in baked and no-bake recipes.

Can I make high protein desserts without protein powder? Yes! Use cottage cheese, greek yogurt, chia seeds, or nut butter to naturally boost the protein content.

What are some high protein desserts for weight loss? Go for recipes with whole ingredients and natural sweeteners—like chia pudding, cottage cheese ice cream, or no-bake bites.

Are there vegan high protein desserts? Absolutely. Try tahini-based bars, chia puddings, or frozen banana-based treats with plant-based protein powder.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

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Pecan Chickpea Blondies

Teri-Ann Carty — Fri, 02 May 2025 08:00:13 +0000

Home » gluten free dessert

Pecan Chickpea Blondies

Created by: Teri-Ann Carty

If you're looking for a treat that ticks all the right boxes, this Pecan Chickpea Blondie recipe is exactly what you need. This chewy, protein-packed dessert doesn’t taste “healthy,” but it sure is. They're soft, sweet, and full of nutty flavour with a hidden boost of chickpeas and maple syrup. Perfect for snack time or dessert, this recipe is about to become a new favourite!

This post may contain affiliate links

Pecan Chickpea Blondies (Gluten-Free & Plant Based)

Is anyone else sick of hearing how much protein they need to eat in one day? Maybe it’s just me, but the word protein is EVERYWHERE. Okay, I’m not innocent in this matter, I may be searching for protein recipes and now my lovely little algorithm is like “you want protein? YOU’VE GOT IT” and maybe that’s whats happening for you too; because let’s be real here, I’ve been throwing protein recipes at you left, right and center. My website has to be overflowing, but there is a good reason… y’all LOVE THEM and so do I! Protein is definitely a buzzword right now, but maybe it’s because we are all waking up to just how important it truly is. Do you get enough protein?

I’ve had no shortage of inspiration for new recipes recently, and I am loving it! It seems like they are just flowing in my direction, and I will gladly ride the wave. Recently, I was going through old recipe notes and stumbled upon a few gems that I started working on but never shared with you all. This Pecan Chickpea Blondie recipe is one of them. It is vegan, gluten-free, and so easy to make. These blondies are also refined sugar free (if you skip the chocolate chips or get unsweetened).

I made my very own pecan butter that is so good, you will want to drink it. It’s my literal obsession, and I’ve been putting it on everything. This recipe was clearly not safe either! You could totally make these bars nut free if you use tahini and sunflower seeds instead of pecan butter. I am confident that they will still taste amazing. My dear friend Dr. Tara made her own version of chickpea blondies that you could also try out. You’re here now, though, so why not keep reading and grab your ingredients! Let’s get baking.

What Is a Blondie?

If brownies are the dark, fudgy side of dessert, blondies are their golden counterpart. A classic blondie recipe is made with brown sugar, butter, and vanilla, resulting in a chewy, caramel-like bar that’s rich without needing chocolate. Think of them as the blonde brownies! Blondies swap cocoa powder and melted chocolate for vanilla and brown sugar. They’re less intense but just as satisfying. While brownies are rich and fudgy, blondies lean into warm, nutty sweetness—especially when pecans and a touch of cinnamon are involved. These pecan blondies bring even more to the table with a chickpea base and no refined sugar.

Chickpea Blondie Recipe Ingredients

This is not your typical blondie bar. Here’s what makes this recipe special:

Chickpeas: Our flourless base is blended chickpeas to help create a soft, moist texture while packing in protein and fiber effortlessly!
Pecan Butter: Adds richness and a buttery, nutty depth. You can use any nut or seed butter, but pecan butter brings out the cozy fall flavors. I made my own pecan butter, and my goodness is ever addictive.
Maple Syrup: Perfect for keeping these blondies refined sugar free. Using natural sweeteners like maple also adds essential caramel notes to the overall flavor.
Vanilla: Enhances the sweetness and rounds out the flavor.
Almond Flour: Light, gluten-free, and adds a delicate texture when mixed with the wet ingredients.
Baking Powder + Baking Soda: Just enough lift for a soft, cakey middle.
Cinnamon + Salt: A warm spice profile and a hit of contrast.
Chocolate Chips + Chopped Pecans: Classic add-ins for sweetness and crunch. You can use toasted pecans if you’d like, they will add a nice depth.
Flaky Salt: For that finishing touch.

Can You Taste the Chickpeas in This Recipe?

Nope! Chickpeas are the secret ingredient nobody sees coming. Once blended with maple syrup, vanilla, and nut butter, they completely disappear into the batter, leaving you with chewy, sweet bars that taste nothing like hummus. Promise.

How to Make Homemade Pecan Chickpea Blondies

Making blondies from scratch has never been easier.

Blend the Chickpeas

Start by rinsing your canned chickpeas and blending them in a food processor until smooth. This step is key—no one wants a whole chickpea in their dessert.

Add Wet Ingredients

Add the pecan butter, maple syrup, and vanilla to your blended chickpeas. Process again until silky.

Mix in the Dry Ingredients

Toss in the almond flour, baking powder, baking soda, cinnamon, and salt. Pulse to combine. Stir in chocolate chips by hand or with a few quick pulses.

Spread and Top

Transfer the sticky batter to a lined 8×8 pan and smooth it out with a damp spatula. Sprinkle the top with chopped pecans and gently press them in.

Baking the Blondies

Bake at 350°F for 25–30 minutes. Keep an eye on your oven in the last few minutes. These blondies should be golden around the edges and just set in the middle. They’ll firm up more as they cool, so don’t overbake.

Tip: How to Cut Chickpea Blondies

Let them cool in the pan fully before slicing. This is not optional if you want clean edges! Use a sharp knife, and wipe the blade between cuts for clean lines. A bench scraper works great too.

How to Customize Blondies

One of the best things about these pecan chickpea blondies is how easy they are to adapt to your own desires. If pecans aren’t your thing, swap them for chopped walnuts, slivered almonds, hazelnuts, or even sunflower seeds for a nut-free option. Want more texture or natural sweetness? Add dried fruit like cherries, raisins, or chopped dates. For a tropical spin, fold in coconut flakes. And if you’re craving something extra decadent, drizzle the cooled blondies with melted dark chocolate or swirl some into the batter before baking. The base is neutral enough to let you get creative with flavors and textures—make them your own!

How to Store and Freeze Blondies

These chickpea blondie bars are incredibly storage-friendly. You can keep them at room temperature in an airtight container for 2–3 days, or store them in the fridge for up to a week. If you want to make a batch ahead of time, simply slice and freeze them with parchment between layers in a sealed container—they’ll keep well for up to 2 months.

Why This Is the Best Blondies Recipe

For so many reasons my friends! This is not your average blondie bar. It’s flourless, gluten-free, and naturally sweetened with maple syrup. Chickpeas, almond flour, and pecans deliver a nutrient-dense boost of fiber, healthy fats, and plant-based protein. These blondies are satisfying, wholesome, and totally customizable with your favorite add-ins.

Blondie Bar FAQs and Tips

The Key to Perfectly Baked Blondies: A Metal Baking Pan

Metal pans conduct heat more evenly than glass, helping your blondies bake consistently with golden edges and a chewy center.

How Do You Know When Blondies Are Done Baking?

They’ll look set at the edges and soft in the middle. A toothpick should come out with moist crumbs (not wet batter).

Should Blondies Be Gooey?

Yes—just the right amount. Think soft and chewy, not raw.

Can I Double This Blondie Recipe?

I have not tested this recipe doubled, but if you do want to, I would suggest using a 9×13 pan and baking a bit longer, checking at the 30-minute mark.

Storage: How Long Are Blondies Good For?

Up to 1 week in the fridge or 2 months in the freezer. My word, they will not last that long – they are addictive!

Did You Make These Pecan Blondies?

If you tried this chickpea blondie recipe, I’d love to hear what you thought. Leave a rating and review below and try these recipes next!

High Protein Chocolate Peanut Butter Eggs

Black Tahini Brown Butter Chocolate Chunk Cookies

Pistachio Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Pecan Chickpea Blondies

Course Dessert, Snack

Cuisine Canadian

Prep Time 20

Rest Time 30

Total Time 50

Servings bars

Calories 276kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

½ cup pecan butter
1 can chickpeas drained and rinsed
⅓ cup maple syrup
1 tsp vanilla
1 cup almond flour
½ tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup chocolate chips
½ cup pecans chopped
flaky salt for garnish

US Customary - Metric

Instructions

Preheat oven to 350d and line 8x8 square baking pan with parchment paper.
Add chickpeas to a food processor and blend to combine. Scrape down sides as needed. Add nut butter, maple syrup and vanilla and process until smooth.
Add almond flour, baking powder, soda, cinnamon and salt and blend until all the ingredients are fully combined. Add chocolate chips and pulse to incorporate.
Scrape batter into pan. Dampen a silicon spatula to smooth out, as batter will be sticky. Sprinkle the top with chopped pecans, gently pressing them into the batter.
Place in the preheated oven and bake for 25-30 minutes. Allow the blondies to cool completely before slicing into 9 bars.

Notes

These bars freeze nicely! Put a piece of parchment in between them so they don't stick together!

Nutrition

The post Pecan Chickpea Blondies appeared first on Teri-Ann Carty.

4-Ingredient Puffed Quinoa Cups

Teri-Ann Carty — Wed, 02 Apr 2025 08:00:44 +0000

Home » gluten free dessert

4-Ingredient Puffed Quinoa Cups

Created by: Teri-Ann Carty

If you love Puffed Quinoa but never know what to do with it - this is the recipe for you! This puffed quinoa cup recipe is about to become your new favorite snack! Made with puffed quinoa, tahini, dark chocolate, and vanilla, these no-bake treats are naturally sweetened and require just 15 minutes of prep. Whether you're looking for puffed quinoa snacks, a high-protein treat, or an easy dessert, these chocolate quinoa cups check all the boxes.

This post may contain affiliate links

4-Ingredient Puffed Quinoa Cups

Is it just me or have all the food creators on Instagram been popping quinoa recently? I don’t know how one thing can become such a thing overnight, but if everyone is into puffer quinoa right now I am going to have some fun with it! I’ll be honest, I tried popping quinoa myself and when it failed for the 3rd time, I gave up!! Sometimes it’s just plain easier to buy the ingredient. That’s exactly what I did for this recipe. These Puffed Quinoa Cups are so easy to make! They require 4 ingredients and the combination of flavours could be endless. Think ANY nut or seed butter and a wide variation of inclusions such as sunflower or pumpkin seeds, chopped walnuts or pecans, buckwheat groats or black sesame paste and black sesame seeds (halloween treat!!). I love the simplicity of this snack as it doesn’t have any added sugar.

I use dark chocolate chips because it has a higher percentage of cacao. If you love milk chocolate, then do you! You could add this to a silicone mould as well and change up the shapes of your treats. Hearts for Valentine’s day, big thick squares or whatever else you fancy! I meant it when I said the options are endless! If you’ve been looking for puffed quinoa recipes, this puffed quinoa cup is a must-try! Whether you’re craving a healthy snack, a quick dessert, or a high-protein treat, these chocolate quinoa cups deliver flavour, texture, and convenience. Make a batch today and let me know how you customize yours!

Ingredients for Puffed Quinoa Cups

Puffed quinoa: Adds a light, airy crunch to these chocolate quinoa treats. Pop your own or purchase them literally anywhere!
Tahini: Provides a creamy, nutty base while keeping these puffed quinoa cups gluten-free and dairy-free. This is my all-time favorite tahini.
Vanilla extract: Enhances the flavors and balances the richness of the chocolate and tahini.
Dark chocolate chips: Melted chocolate holds everything together while adding a rich, indulgent taste.
Maldon sea salt: A pinch of flaky salt enhances the sweet and salty balance of these puffed quinoa cups.
Sesame seeds (optional): Adds extra texture and visual appeal to these puffed quinoa crispy treats.

What is Popped Quinoa?

Popped quinoa, also known as puffed quinoa, is quinoa that has been heated until it expands, creating a light, crispy texture. It’s pretty similar to puffed rice and you’ll often find it used in granola, granola bars, energy bites and different types of protein snacks. It’s super versatile and easy to enjoy. You can find puffed quinoa in health food stores, or you can make your own at home.

Surprising Health Benefits of Puffed Quinoa

Puffed quinoa has a lot of the same health benefits as regular boiled quinoa. It’s packed with nutrients and unlike traditional puffed rice, quinoa is a complete protein. That means that even in its puffed state it contains all nine essential amino acids; making it a naturally high protein ingredient. If you’re looking for an alternative to puffed rice you definitely should go with puffed quinoa! It is also naturally gluten-free and grain-free, making it a great alternative for those with food sensitivities. Quinoa is rich in fiber, which supports digestion and gut health, while also being loaded with essential minerals like iron, magnesium, and zinc, which help support overall wellness.

How to Make These Puffed Quinoa Cups

These puffed quinoa snacks come together in just a few easy steps:

Prepare the muffin tin

Line a muffin tin with parchment liners to prevent sticking.

Melt the chocolate

In a heatproof bowl, melt dark chocolate chips in the microwave or over a double boiler until smooth.

Mix the ingredients

In a large bowl, stir in tahini and vanilla extract until fully combined, then fold in the puffed quinoa.

Fill the cups

Use a spoon or ice cream scoop to divide the mixture into the muffin tin, pressing it down to create firm cups.

Top and freeze

Sprinkle with flaky sea salt and sesame seeds, then freeze for 2 hours until set. Store these puffed quinoa crispy treats in the freezer for the best texture!

How to Make Popped Quinoa at Home

If you want to try making your own puffed quinoa recipe, please be my guest! As mentioned above I really didn’t have much success trying this; the process is simple but requires attention to detail. Start by heating a dry skillet over medium heat. Add a few tablespoons of raw quinoa to the pan, stirring constantly to ensure even heat distribution. You will begin to see the quinoa start popping, much like popcorn. Once popped, remove it from the heat and allow it to cool completely before using. This method takes a bit of practice, and not all the quinoa will puff evenly. If you find it tricky to get consistent results, store-bought puffed quinoa is a great alternative!

What Does Puffed Quinoa Taste Like?

Puffed quinoa has a light, nutty flavor with a delicate crunch. It’s not overly sweet on its own, which makes it a great base for both sweet and savory puffed quinoa recipes. When mixed with dark chocolate and tahini, it takes on a crispy, slightly chewy texture that melts in your mouth.

How to Store Organic Puffed Quinoa

To keep puffed quinoa fresh, store it in an airtight container in a cool, dry place away from moisture. If you are using homemade popped quinoa, ensure it is completely cool before transferring it to storage. Puffed quinoa is best when used within three to four weeks for optimal flavor and texture.

Other Ways to Use Popped Quinoa

Aside from these puffed quinoa cups, there are endless ways to incorporate puffed quinoa into your diet. For a nutrient-dense snack, mix it with nut butter and maple syrup to create homemade quinoa bars. It also makes a great topping for yogurt, smoothie bowls, or oatmeal, adding extra crunch and texture. You can even use puffed quinoa as a gluten-free breadcrumb substitute in savory dishes for added texture without the grains. I haven’t done this yet but puffed quinoa also works amazingly in granola, and maybe – just maybe you’ll see that coming up soon!

Why You’ll Love This Puffed Quinoa Recipe

It’s so easy!! It’s so tasty and it only takes four ingredients to make! You don’t need to do any baking, the clean-up is minimal and everyone can enjoy this recipe. The fact that it’s dairy free, gluten free, refined sugar free and high protein is reason enough to make these and enjoy them for days to come. They are perfect for kids’ lunches because they are also nut free! Thanks to puffed quinoa and tahini, these cups are packed with protein and fibre, keeping you satisfied and energized throughout the day. Whether you are looking for a healthy meal prep snack or a quick, nourishing treat, these puffed quinoa cups are the perfect option to keep in your freezer for easy access!

Did you make this recipe?

Leave a rating and review below! Try these recipes next:

Snickers Date Bark

Healthy Homemade Vegan Twix Bar

Cherry Rhubarb Crumble Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

4 Ingredient Puffed Quinoa Cups

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings cups

Calories 219kcal

Author Teri-Ann Carty

Equipment

muffin tin

Ingredients

1½ cups puffed quinoa
½ cup tahini*
½ tsp vanilla
1 cup dark chocolate chips
maldon sea salt
sprinkle of sesame seeds on top optional

US Customary - Metric

Instructions

Place parchment liners into muffin tin.
Melt chocolate chips in a heat proof bowl in the microwave or over a double boiler until smooth.
Mix in tahini and vanilla until fully combined.
Fold in puffed quinoa until fully mixed.
Use an ice cream scoop or large spoon to divide into 12 cups. Press the mixture down into each cup.
Sprinkle each cup with flaky sea salt and sesame seeds if desired.
Place in the freezer to set for 2 hours.
Best stored in the freezer.

Notes

*You can use whatever nut or seed butter you prefer!

Nutrition

The post 4-Ingredient Puffed Quinoa Cups appeared first on Teri-Ann Carty.

Chocolate Beet Brownies

Teri-Ann Carty — Wed, 05 Mar 2025 09:00:40 +0000

Home » gluten free dessert

Chocolate Beet Brownies

Created by: Teri-Ann Carty

If you’ve never tried baking with beets, these Chocolate Beet Brownies are the perfect place to start! Made with beet puree, dark chocolate chips, oat flour, and cocoa powder, they are fudgy, moist, and deeply chocolatey with just the right amount of sweetness. The roasted beets add a subtle earthiness that enhances the chocolate flavor while keeping the brownies soft and rich. Prepare to surprise everyone with them because you’d never guess these brownies are made with beets! They're packed with fiber, nutrients and perfect to serve warm with vanilla ice cream.

This post may contain affiliate links

Fudgy Chocolate Beet Brownies

February has flown by and March is about to feel like a whole new life. I moved over the weekend and I could not be happier to be in my new space. It was emotional, a lot of hard work and moving is never not stressful, but I am grateful. I’m grateful for my resilience, grateful for my community and grateful that it’s over – and there is space for a new beginning. I’m in the process of setting up my new photography studio in my apartment and oh my goodness, I can’t wait to find my new groove!

I can’t wait to get settled and start hosting dinner parties to thank all the incredible people who have supported me during this time. Who’s coming for dessert? Speaking of, these fudgy beet brownies have been in my notes for as long as I can remember. I love them so much and I know you will too!

Beets are high in fibre and add such a delicious sweet, earthy flavour and I promise no one will know unless you want to tell them! I served my beet brownies with vanilla ice cream warm from the oven, but if you live alone like me, you can store them in the fridge and warm up one piece at a time in your microwave. I had my brownies in the fridge for 1 week and they were still crazy good. These gluten free brownies are about to become your new obsession, consider this your warning!

Chocolate Beet Brownies Ingredients

Beet Puree: The secret ingredient to making these brownies healthy! Beets add moisture, natural sweetness, nutrients and a rich texture.
Sugar: Use any granulated sugar. Use coconut or cane to keep the recipe refined sugar free. Brown or white sugar will also work perfectly.
Eggs: Help bind the ingredients together for the perfect brownie texture.
Butter: Adds richness and that classic buttery flavor. Use dairy free butter if you’d like to keep this recipe dairy free.
Vanilla Extract: Enhances the chocolate and beet flavors.
Milk: Any dairy-free milk works, but I love using soy milk for that extra splash of protein and silkiness!
Oat Flour: A gluten-free alternative that keeps these brownies soft and tender. You can make your own oat flour by blending rolled oats until finely ground.
Baking Powder: Helps with structure and a slight lift.
Cocoa Powder: Gives these chocolate beet brownies their deep, rich flavor. This is my favorite cocoa powder that I use time and time again!
Salt: A little sea salt balances the sweetness.
Dark Chocolate Chips: Melt into the brownies, making them extra gooey and indulgent.
Walnuts: Add a little crunch and complement the earthy, chocolate flavors. Totally optional if you want to make this recipe nut free.

Possible Substitutions for Fudgy Beet Brownies

If you need to make a few substitutions, feel free to swap oat flour for almond flour for a nutty flavor. You can use maple syrup instead of granulated sugar. I haven’t tested this, but you could replace butter with coconut oil and any other milk will work! Pecans are always a wonderful substitution for walnuts if you want to switch up the nut!

How to Make These Beetroot Brownies

Making these beetroot brownies is very easy. Sometimes slow baking yields the best results! So don’t go with canned or boiled beets, make sure you slow roast them first!

Roast and Prepare the Beets

Preheat the oven to 400°F. Wrap whole beets in foil and bake for about 1 hour, or until they are fork-tender. Once cooled, rub off the skins (gloves recommended to avoid staining). Blend the beets in a food processor until smooth to create a beet puree.

Prepare the Brownie Batter

Lower the oven temperature to 350°F and line an 8×8 baking dish with parchment paper. In a large bowl, whisk together the beet puree, eggs, melted butter, milk, sugar, and vanilla until well combined. Stir in the oat flour, cocoa powder, baking powder, and salt until a smooth batter forms.

Add Mix-Ins & Transfer to Baking Dish

Fold in dark chocolate chips, ensuring they are evenly distributed. Pour the batter into the prepared baking dish, smoothing it out with a spatula. Sprinkle the top with walnuts and additional chocolate chips for extra crunch and richness.

Bake and Cool

Bake the brownies for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow them to cool completely in the pan before slicing into squares. Enjoy immediately or store in an airtight container for later!

Ways to Customize Your Chocolate Beet Brownies

There are plenty of ways to customize these chocolate beet brownies to suit your taste. For an extra indulgent touch, top them with chocolate ganache or cream cheese frosting. If you need a nut-free dessert, simply skip the walnuts. For a dairy dairy free dessert, swap out any dairy products such as the butter for a dairy free alternative. Want to enhance the flavor even more? Try adding a dash of cinnamon or espresso powder to bring out the richness of the chocolate.

Chocolate Beetroot Brownies Frequently Asked Questions

How Long Do Beet Brownies Last?

Store these fudgy beet brownies in the fridge for up to one week or in the freezer for up to 3 months.

Why Should We Add Beetroot to Brownies?

Beets add moisture, natural sweetness, and fiber while enhancing the rich chocolate flavor. Plus, they make the brownies extra soft and fudgy without needing extra butter or oil.

Will the Brownies Taste Like Beetroot?

Not at all! The chocolate, cocoa powder, and vanilla mask the beet flavor. They just add a little earthy sweetness that blends seamlessly with the chocolate.

Why You’ll LOVE These Beetroot Brownies

These beetroot brownies are everything you want in a dessert—super fudgy, moist, and packed with rich chocolate flavor. The beet puree keeps them dense and gooey, while cocoa powder, melted chocolate chips, create indulgent little pockets of chocolaty goodness. They’re also gluten-free and naturally sweetened, made with oat flour and beets instead of refined flours.

Best of all, they’re incredibly easy to make, requiring just a few simple steps and a blender or food processor to do most of the work. If you’re looking for a healthier brownie option, a healthy dessert or just a snack that’s loaded with fiber, antioxidants, and essential vitamins – this recipe is for you!

Looking for Other Chocolatey Recipes?

If you love these beet brownies, here are a few more chocolate-loaded desserts to try:

Double Chocolate Protein Muffins
Black Tahini Brown Butter Chocolate Chunk Cookies
Double Decker Chocolate Cake with Buttercream

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Chocolate Beet Brownies

Course Dessert, Snack

Cuisine Canadian

Prep Time 1 30

Rest Time 30

Total Time 2

Servings squares

Calories 326kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup puree beets about 3 medium roasted beets
½ cup sugar any sugar will do
2 eggs room temperature
½ cup butter melted
1 tsp vanilla
¼ cup milk I used soy milk
1½ cups oat flour from ground oats*
1½ tsp baking powder
½ cup cacao powder
½ tsp salt
½ cup dark chocolate chips
¼ cup walnuts roughly chopped

US Customary - Metric

Instructions

Preheat oven to 400. Wrap beets in tin foil and bake for 1 hour or until fork tender. Wait for them to cool and then slide skin off. You may want to wear gloves. Place cooled skinned beets in food processor or blender and blend until smooth. Set aside.
Reduce heat to 350. Line an 8x8 baking tin with parchment paper.
In a large bowl, add eggs, beet purée, cashew milk, olive oil, sugar, vanilla and whisk generously to combine. Add in dry ingredients except for chocolate chips and walnuts. Mix thoroughly. Add chocolate chips and walnuts, stir again. Transfer to a parchment-lined 8x8 square pan and scrape in batter. Smoothing it out before topping with walnuts and extra chocolate chips.
Bake for 30-35 minutes. Allow to cool completely before cutting.

Notes

*You can easily blend your oats to make your oat flour! Just add your oats to a blender and blend until fluffy.

Nutrition

The post Chocolate Beet Brownies appeared first on Teri-Ann Carty.

Oatmeal Butterscotch Cookies

Teri-Ann Carty — Wed, 26 Feb 2025 09:00:40 +0000

Home » gluten free dessert

Oatmeal Butterscotch Cookies

Created by: Teri-Ann Carty

If you love Oatmeal Cookies but want a high-protein dessert that’s easy to make, you’re in the right place! These Oatmeal Butterscotch Cookies are soft, chewy, and loaded with butterscotch chips, warm cinnamon, and a touch of sea salt. Made with oat flour, gluten-free oats, and Botanica protein powder, they are the perfect balance of sweet and salty, while also being a better-for-you treat. Best of all? No chill time—just mix, scoop, and bake!

This post may contain affiliate links

The Best Oatmeal Butterscotch Cookies Recipe

If you’re looking for a no fuss but delicious dessert, you need to make these Oatmeal Butterscotch Cookies! I LOVE oatmeal cookies, they are a longtime favorite (if you haven’t noticed from my previous oatmeal cookies recipes) and what you might not know is that I also love butterscotch. It was kind of a surprise to me that it took me this long to create these cookies however here we are! I have been experimenting with this recipe for quite some time and when I first started attempting this cookie I was not making it with protein. Then I thought – I adore high protein desserts, I kind of feel like they are super counterproductive otherwise. If I’m gonna have dessert – make it healthy!!

That’s where my favorite Botanica Protein Powder comes into play. Cookies, and well sweets in general are a weakness of mine. I can never seem to stop at one so knowing that I always try to make mine a little on the healthier side. You all know how much I love protein and I especially love high protein desserts. I truly love this protein powder for baking, it just blends in so seamlessly and the flavor actually enhances the recipe, rather than needing to mask it. I’ve used Botanica in countless dessert recipes (including my Chocolate Buttercream Cake) and it just makes sense! These cookies are no exception! They are so easy to make, you don’t need to chill the dough and they make the house smell incredible! Chewy, soft, buttery, and packed with protein what more could you want from a cookie?

These Are the Best Oatmeal Scotchies, And Here’s Why!

I love cookies. It’s a weakness. And let’s be real—I can never stop at just one. That’s why I try to make mine a little healthier while still being absolutely delicious. Adding Botanica protein powder to these cookies is what takes them from delicious to delicious AND nutritious! If you’re a fan of oatmeal cookies you’re going to love these. They’ve got the perfect chewy texture, crisp edges, and that rich, buttery butterscotch flavor we all love. And because I loathe having to chill cookie dough, I made sure these are no-chill, no-fuss, and quick to bake.

Ingredients For Oatmeal Butterscotch Cookies

Egg: Binds everything together for the perfect texture. If you want to make these cookies vegan, make a flax egg instead.
Brown Sugar: Adds moisture and deep caramel flavor. Brown sugar also helps make the cookies ultra chewy which is essential to an oatmeal cookie in my opinion!
Coconut Oil: Keeps the cookies soft while adding richness. Swap for olive oil if that’s all you have on hand.
Vanilla Extract: Enhances the butterscotch flavor and adds depth to the overall flavor.
Oat Flour: A gluten-free alternative that gives these cookies a tender bite. You can make your own flour by blending oats.
Gluten-Free Oats: The necessary base of any good oatmeal cookie!
Botanica Protein Powder: My very favourite plant based protein that blends perfectly into these cookies.
Cinnamon: Adds warmth and depth to the butterscotch oatmeal cookies.
Baking Soda: Helps the cookies spread and stay soft.
Sea Salt: Balances the sweetness of the butterscotch chips.
Butterscotch Chips: The star of the show! Sweet, creamy, and rich.
Sesame Seeds: Adds an unexpected crunch and extra protein.
Flaky Sea Salt: A finishing touch that makes these oatmeal scotchies even more addictive.

How to Make Oatmeal Butterscotch Cookies

Preheat & Prep

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Mix Wet Ingredients

In a large bowl, whisk together the coconut oil, egg, brown sugar, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the oat flour, gluten-free oats, Botanica protein powder, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring until just combined. Fold in ¾ of the butterscotch chips.

Shape Cookies

Use an ice cream scoop or cookie scoop to portion out the cookie dough. Roll each dough ball in sesame seeds for extra crunch. Place the dough balls on the baking sheet, spacing them 2 inches apart. Lightly flatten each one and press the remaining butterscotch chips on top.

Bake

Bake for 12-14 minutes, until the cookies are golden brown and slightly crisp on the edges.

Cool & Enjoy

Let the oatmeal butterscotch cookies cool completely before storing (if they last that long!).

General Tips for Making These Oatmeal Butterscotch Cookies

Use Room Temperature Ingredients: This helps everything mix smoothly for the best texture.
No Butterscotch Chips? Swap in chocolate chips or a mix of both!
Make Your Own Oat Flour: Simply blend old-fashioned oats in a food processor until fine.
Don’t Overbake! These cookies continue baking after being removed from the oven, so take them out when they look slightly underdone.

How to Freeze Oatmeal Butterscotch Cookies

These oatmeal butterscotch cookies are easy to freeze. If you want to freeze the dough, scoop it into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a zip-top bag and store them in the freezer for up to three months. If you prefer to freeze baked cookies, let them cool completely before placing them in an airtight container and freezing for up to three months. When you’re ready to enjoy, simply let the cookies thaw at room temperature or reheat them in a 350°F oven for a few minutes to restore that fresh-from-the-oven texture!

Storing Oatmeal Scotchies

To keep your oatmeal butterscotch cookies fresh you can put them in an airtight container for up to five days at room temperature. If you want them to last longer, store them in the fridge for up to two weeks.

Why You’ll LOVE These Soft and Chewy Oatmeal Butterscotch Cookies

From one oatmeal cookie fanatic to another (assuming you are!) these cookies are amazing. You’ll absolutely fall in love with these soft and chewy oatmeal butterscotch cookies for so many reasons! They are high in protein and gluten-free, thanks to Botanica protein powder and oat flour, making them a more nutritious option without sacrificing flavor. Their crispy edges and a tender center are to die for. The combination of butterscotch chips and flaky sea salt creates an irresistible sweet-and-salty bite. Best of all, there’s no chill time required, so you can whip up a batch in under 30 minutes and enjoy them fresh out of the oven!

Other Cookies You Should Make!

If you love these oatmeal butterscotch cookies, try these next:

Carrot Cake Cupcakes

Blueberry Croissant Baked Protein Oats

Banana Cassava Oat Pancakes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Oatmeal Butterscotch Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 192kcal

Author Teri-Ann Carty

Equipment

cookie sheet
oven

Ingredients

1 egg
½ cup brown sugar
¼ cup coconut oil melted
1 tsp vanilla
¾ cup oat flour*
½ cup gluten free oats
¼ cup Botanica protein powder
½ tsp cinnamon
½ tsp baking soda
¼ tsp sea salt
½ cup butterscotch chips*
¼ cup sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or silicone non-stick mat.
Add oil, egg, sugar and vanilla to a large bowl and whisk vigorously to combine.
To a seperate bowl whisk together dry ingredients.
Add dry to wet combining until almost combined. Mix in 3/4 of the butterscotch chips until fully mixed.
Use a ice cream scoop to form balls of dough. Add sesame seeds to a small bowl.
Roll dough into seeds and place on the cookie sheet at least 2 inches apart as they will spread
Lightly flatten each ball and press extra chips onto the top.
Bake for 12-14 minutes until lightly golden brown.
Let cookies cool completely.
Store in an airtight container.

Notes

Make oat flour by adding oats to a blender!
Want to make these with chocolate chips? Go for it!
You could also add any chopped nuts or dried fruit if you desire.

Click here to grab your Botanica Health Protein Powder

Nutrition

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Snickers Date Bark

Teri-Ann Carty — Fri, 21 Feb 2025 09:00:20 +0000

Home » gluten free dessert

Snickers Date Bark

Created by: Teri-Ann Carty

This Snickers-inspired date bark is the easiest, healthiest chocolate bark recipe you’ll ever try! Made with soft Medjool dates, peanut butter, salted peanuts, and dark chocolate, it’s a naturally sweet, fiber-rich snack that tastes just like a Snickers bar! This version of the viral date bark is vegan, gluten-free, freezer-friendly and requires no baking. Whether you're desiring a quick dessert with dates, need an easy meal prep snack or just want to see what all the hype is about, this healthy date bark recipe is one you’ll want to keep stocked in your freezer!

This post may contain affiliate links

Viral Snickers Date Bark

Dates are having a real moment. They have been quietly stealing the show for the past few years but now they are totally front and center. I remember when date bark went viral at the beginning of 2024. I was obsessed like much of you – its ease and deliciousness just stole the show. Dates are a healthy sugar alternative, full of fibre and minerals; I recently read this article that truly made me feel guilt free about these squishy morsels of deliciousness, check it out here. If you’re looking for some high quality dates these are my favorite here.These dates are from Palestine, and I truly feel lucky to be able to purchase them in bulk from Karma Coop.

The thing I love about this healthy dessert is that it just gets tucked away in my freezer and is something I can turn to whenever the sugar bug comes biting! Doing what I do for a living can be a blessing and a curse! I tend to always have a lot of things in the freezer and find myself sharing with my yoga students, neighbours and friends whenever they come over! If you’re like me and food is your love language, you need to make this date bark recipe – it’s the best thing to have on hand when you’ve got company! This Snickers Date Bark is, hands down, the best viral dessert hack I’ve tried. It’s sweet, salty, crunchy, and loaded with chocolate, yet made with real, wholesome ingredients. What flavors would you like to see next?

What is The Viral Date Bark Recipe?

If you’ve spent any time on TikTok or Instagram, chances are you’ve come across the viral date bark recipe. This simple, no-bake treat quickly became a favorite for its rich flavor, chewy texture, and easy preparation. Inspired by the flavors of a Snickers bar, it’s made with three simple layers that come together in minutes!

The base starts with chewy Medjool dates, which are naturally sweet and caramel-like when flattened into a sticky layer. On top of that goes a generous spread of creamy peanut butter, adding richness and depth. Crunchy salted peanuts provide that signature Snickers texture, with a thick coating of melted dark chocolate. A sprinkle of flaky sea salt ties everything together to balance the sweet, salty, and nutty flavors. The best part? This date bark requires absolutely no baking—just layer, freeze, and enjoy a wholesome, indulgent snack whenever you need it.

Snickers Date Bark Ingredients

Medjool Dates: The softer, the better! Chewy Medjool dates create the perfect caramel-like base. These are my favorites dates.
Peanut Butter: Use runny peanut butter for easy spreading. Feel free to use any spread you have on hand such as almond butter, cashew butter, or sunflower seed butter.
Salted Peanuts: Adds crunch and enhances the sweet and salty balance.
Dark Chocolate Chips: I love the flavor and balance that dark chocolate brings, however, milk chocolate also works!
Olive Oil or Coconut Oil: Helps the melted chocolate spread smoothly.
Flaky Sea Salt: A must for that chocolate bark recipe magic!

Health Benefits of Medjool Dates

Medjool dates aren’t just a naturally sweet treat—they’re packed with fiber, antioxidants, and essential nutrients. Their natural sugars provide a quick energy boost without the crash that comes from refined sugars, making them a great choice for a pre-workout snack, midday pick-me-up or when breaking a fasting period. Plus, their high fibre content supports digestion and helps keep you feeling full longer!

Beyond their sweetness, Medjool dates are rich in potassium, magnesium, and iron, which play a key role in muscle function, heart health, and overall energy levels. This chocolate date bark recipe lets you enjoy a decadent-tasting dessert while nourishing your body with wholesome ingredients. With zero refined sugar, this is a snack you can feel good about eating—delicious, nutrient-dense, and naturally satisfying. Lear more about dates in this Healthline article.

How To Make Snickers Date Bark

Prep the Base

Line a baking sheet with parchment paper. Remove pits from the Medjool dates and press them flat onto the sheet in a 4×4 grid. Cover with another parchment paper sheet and use a rolling pin to flatten.

Add the Peanut Butter Layer

Spread creamy peanut butter evenly over the dates. Press ¾ of the salted peanuts into the peanut butter.

Melt the Chocolate

Melt dark chocolate chips with olive oil or coconut oil in the microwave in 30-second intervals, stirring until smooth.

Assemble the Bark

Pour the melted chocolate over the peanut layer and spread evenly with a spatula. Sprinkle with flaky sea salt.

Freeze & Slice

Freeze for 2 hours until firm. Remove from the freezer and cut into squares or bars. Enjoy Straight from the Freezer!

Tips For Success With This Recipe

Use Soft Dates: If your Medjool dates are dry, soak them in warm water for 10 minutes before flattening. This will plump them up and make them more chewy.
Choose the Right Peanut Butter: A runny, natural peanut butter spreads best.
Get the Best Chocolate Layer: Add a teaspoon of coconut oil when melting chocolate for a smooth, glossy finish.
Don’t Skip the Salt: A sprinkle of flaky sea salt goes a long way for flavor! I promise you it will elevate this dessert.

Serving & Storing this Recipe

No secrets here – this viral dessert is as simple to make as it is to store. You can enjoy it straight from the freezer (this also provides the best texture) and to store keep in an airtight container in the freezer for up to 3 months.

Why You’ll Love This Viral Date Bark

This viral date bark is the perfect balance of sweet, salty, and satisfying, making it an easy and delicious treat to keep on hand. It’s naturally sweetened with chewy Medjool dates, meaning there’s no refined sugar, just pure caramel-like goodness from whole ingredients. The addition of peanut butter and nuts makes it a protein-packed snack, giving you long-lasting energy while keeping cravings in check.

This date bark recipe is also ideal for meal prep—make a batch, store it in the freezer, and enjoy a quick, grab-and-go snack anytime. The best part? It tastes just like a Snickers bar, but it’s completely homemade and much healthier. Plus, there’s no baking required, making it one of the easiest chocolate bark recipes you’ll ever make. Whether you’re looking for a wholesome dessert or an afternoon pick-me-up, this date bark will become a staple in your kitchen.

Enjoy These Recipes Next!

Healthy Homemade Vegan Twix Bar

Cottage Cheese Banana Blueberry Muffins

Macadamia Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Snickers Date Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings pieces

Calories 204kcal

Author Teri-Ann Carty

Equipment

freezer
cooke sheet
Rolling Pin

Ingredients

16 medjool dates pits removed (the softer the better)
½ cup runny peanut butter*
½ cup salted peanuts*
1 cup dark chocolate chips
1 tsp olive oil any oil will do
flaky sea salt

US Customary - Metric

Instructions

place parchment on a cookie sheet.
remove pit from the dates and open them up. Place on the cookie sheet 4x4.
place a second piece of parchment on top and flatten them with a rolling pin or a flat bottomed surface.
spread runny peanut butter evenly on top. Don't worry if it runs through the dates!
press 3/4 of the peanuts into the peanut butter.
melt chocolate and oil together in the microwave or in a double boiler until smooth.
pour chocolate on top. Use a spatula to spread it as evenly as possible. Sprinkle with sea salt and place it in the freezer to set for 2 hours.
once hard, remove from the freezer and place on a cutting board. Use a sharp knife to cut into pieces.
store in an air-tight container in the freezer.
best eaten straight from the freezer!

Notes

I love switching up the nut and seed butters for this recipe. You can use whatever nut or seed you fancy!

These are my favorite dates

Nutrition

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

Almond Butter Protein Bars

Teri-Ann Carty — Wed, 29 Jan 2025 09:00:11 +0000

Home » gluten free dessert

Almond Butter Protein Bars

Created by: Teri-Ann Carty

Snack time just got a lot tastier! These Almond Butter Protein Bars are easy to make, and filled with wholesome ingredients like almond butter, seeds, and protein powder. Loaded with fiber, protein, and healthy fats, they're also vegan, gluten-free, and ideal for breakfast, snacks, or even dessert. The chewy texture, sweet and salty flavor, and optional chocolate topping make these a treat you’ll keep coming back to.

This post may contain affiliate links

Easy Almond Butter Protein Bars

Hello, friends! After a rejuvenating retreat in Costa Rica, feeling ready for the new phase of life, brozed and ready to share all my newest recipes! I’m thrilled to be back in the kitchen creating and this recipe has been waiting patiently for you to enjoy! My Almond Butter Protein Bars are everything you need in a snack – chewy, healthy, and packed with protein. Whether you need a quick breakfast, a midday energy boost, or a post-yoga treat, these bars deliver.

These bars are filled with fibre, protein and healthy fats making them a winning recipe in all the ways. It’s the perfect not too sweet and salty snack that stores in the freezer and makes a great addition to a lunch. I’ve been really into fibre packed snacks lately and this recipe is full of it. The secret to their perfect texture? Psyllium husk, which not only adds fiber but also binds the bars together like a dream.

Paired with my favorite @botanicahealth protein powder, these bars are as functional as they are delicious. I’ve tried other recipes where the bars essentially fall apart, no bueno. These babies hold together like an absolute dream. If you’re a fan of sweet and salty, the optional dark chocolate and flaky sea salt topping will seal the deal!

Almond Butter Protein Bar Ingredients

Pumpkin Seeds: Add a nutty crunch and are a great source of zinc and magnesium.
Sunflower Seeds: A nutrient-rich addition with vitamin E and a mild, nutty flavor.
Chia Seeds: These tiny seeds are packed with fiber, omega-3s, and protein.
Hemp Seeds: A great plant-based protein source with a creamy texture.
Sliced Almonds: Add extra crunch and complement the almond butter base.
Oats: Provide structure, fiber, and heart-healthy goodness to the bars.
Ground Flax: Boosts fiber content and helps bind the ingredients.
Psyllium Husk: The key ingredient for holding the bars together and adding a fiber boost.
Protein Powder: Use a high-quality like Botanica Health to enhance the protein content. This is my favorite and the one I used for this recipe.
Cinnamon: Adds warmth and a touch of spice to the flavor profile.
Salt: Balances the sweetness and enhances the flavors.
Almond Butter: The star ingredient, providing creaminess, protein, and healthy fats. You could swap this for any nut butter of choice.
Honey: Naturally sweetens the bars and helps bind the ingredients. Use maple syrup or agave if you’d like to keep this vegan.
Vanilla: Adds a subtle, comforting flavor.
Olive Oil: Keeps the bars moist and adds a rich texture.

How to Make Almond Butter Protein Bars

These bars are so easy to make you’ll be wondering why you ever bought granola bars from the supermarket! Make them once and fall in love with every bite:

Prepare Your Pan

Preheat your oven to 320°F convection and line a 9×11 baking pan with parchment paper, leaving an overhang for easy removal.

Mix Dry Ingredients

In a large bowl, combine all the dry ingredients: seeds, oats, flax, psyllium husk, protein powder, cinnamon, and salt.

Prepare Wet Ingredients

In a small pot, gently heat the almond butter, honey, vanilla, and olive oil over medium-low heat until smooth and combined.

Combine and Bake

Pour the wet ingredients over the dry ingredients and mix thoroughly, ensuring everything is well coated. Press the mixture firmly and evenly into the prepared pan using a rubber spatula. Bake for 30-35 minutes, or until the top is golden brown and dry to the touch.

Cool and Add Toppings

Let the bars cool completely on a wire rack. Spread a layer of almond butter over the top, then melt the dark chocolate and spread it evenly over the almond butter. Sprinkle with flaky sea salt for an extra kick of flavor.

Freeze and Slice

Freeze the pan until the chocolate hardens, then remove the bars using the parchment overhang. Slice into bars with a sharp knife and store in the freezer.

Ways to Customize Your Almond Butter Protein Bars

There are so many ways to get creative with this recipe. You can easily customize these almond butter protein bars to suit your taste or dietary preferences. Try swapping the almond butter for another type of nut or seed butter, like peanut butter or sunflower seed butter. Add dried fruit, such as cranberries or chopped dates, to bring a touch of natural sweetness to the bars. For a tropical twist, sprinkle shredded coconut on top before baking.

Can I Make These Bars Into Balls?

Absolutely! Simply roll the mixture into bite-sized balls instead of pressing it into a pan. Freeze until firm and enjoy as protein bites. You could even try dipping them in the dark chocolate for a decadent chocolate coating!

Why You’ll Love These Almond Butter Protein Bars

You’ll love these almond butter protein bars because they’re the perfect combination of healthy, delicious, and easy to make! Packed with fiber, protein, and healthy fats, they’re a nutrient-rich snack that will keep you fueled throughout the day. These bars are vegan friendly and gluten-free, making them suitable for a variety of diets, and they’re easily customizable to fit your favorite flavors and ingredients. Best of all, they’re perfect for on-the-go snacking—just store them in the freezer and grab one whenever you need a quick, convenient snack or breakfast!

Tips for Making the Best Protein Bars

Press Firmly: Ensure the mixture is packed tightly into the pan to help the bars hold together.
Don’t Skip the Psyllium Husk: It’s key for binding the bars and adding fiber.
Cool Completely: Let the bars cool fully before adding toppings or slicing to prevent them from crumbling.

Other Bars You’ll Love!

If you made these bars don’t forget to leave a rating and review below. Check out these recipes next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Almond Butter Protein Bars

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 261kcal

Author Teri-Ann Carty

Equipment

9x11 pan
oven

Ingredients

¾ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup hemp seeds
½ cup sliced almonds
½ cup oats
¼ cup ground flax
2 tbsp psyllium husk
¼ cup Botanica Health Protein Powder
1 tsp cinnamon
½ tsp salt
½ cup almond butter or any nut/seed butter of choice
1 tsp vanilla
½ cup honey
2 tbsp olive oil

Optional Toppings

½ cup dark chocolate chips
¼ cup almond butter
flaky salt to finish

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
Add dry ingredients to a bowl and stir to combine.
Add almond butter, olive oil, honey and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
Pour wet over dry and stir to coat. Being careful to get all the dry parts combined.
Press evenly and firmly into the pan using a rubber spatula.
Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
Allow it to cool on a wire rack.
Spread almond butter on top of granola.
Melt chocolate in 39 second increments until til smooth. Spread chocolate over almond butter. It’s OK if almond butter and chocolate start to meld together. MINE DID!
Place in the freezer to allow chocolate to harden.
Once hard, remove from the freezer and sprinkle with flaky sea salt.
Place on a cutting board and cut into bars.
Store them in the freezer.

Notes

Click here to grab your Botanica Health Protein Powder

Nutrition

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