high protein snack Archives - Teri-Ann Carty https://terianncarty.com/tag/high-protein-snack/ Healthy Recipes and Food Photography Wed, 12 Aug 2026 16:39:58 +0000 en hourly 1 https://wordpress.org/?v=7.0.4 https://terianncarty.com/wp-content/uploads/2023/03/TAC-logo-330x-e1678232478237-150x143.png high protein snack Archives - Teri-Ann Carty https://terianncarty.com/tag/high-protein-snack/ 32 32 243542906 Mocha Protein Ice Cream Bars https://terianncarty.com/mocha-protein-ice-cream-bars/ https://terianncarty.com/mocha-protein-ice-cream-bars/#respond Mon, 03 Aug 2026 08:00:52 +0000 https://terianncarty.com/?p=38822 These Mocha High Protein Ice Cream Bars are the perfect summer snack! No cooking required and just a handful of ingredients like cold whipped cream, Greek yogurt for protein and Holos Mocha Muesli! They taste like a true ice cream treat, but with extra protein, a dreamy texture, and no ice cream maker required.

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Mocha Protein Ice Cream Bars

These Mocha High Protein Ice Cream Bars are the perfect summer snack! No cooking required and just a handful of ingredients like cold whipped cream, Greek yogurt for protein and Holos Mocha Muesli! They taste like a true ice cream treat, but with extra protein, a dreamy texture, and no ice cream maker required.

This post may contain affiliate links

Mocha Muesli Protein Ice Cream Bars!

Most things I purchase, I actually can make myself, and I’m a firm believer that if I can make it better at home, why on earth should I buy it? 

Granola is just one of those things that strongly comes to mind. Nut butter spreads, or pesto, just to name a few. I’ve made museli before, but sometimes, every once in a while, I eat something that I purchased in store and think to myself, well maybe the ease of buying it instead of making it (this time) is worth it!

I create recipes all day long, and nothing makes me happier than getting other people to do a little bit of the work for me. Enter: Holos.

I’ve been a fangirl of Holos since the day Sam, the owner, showed up in my inbox. He’s been working tirelessly to build his Canadian company, and I could not be prouder to help in any small way that I can. This recipe is a little love letter to Holos!

No Ice Cream Maker? No Problem!

I really wanted to make a true blue ice cream recipe this summer, but I knew I wanted to keep it simple, aka without any heavy machinery and my goodness, I think I nailed it!

These protein ice cream bars are fluffy, creamy, mocha-forward, and dipped in dark chocolate with chopped cashews and flaky salt. They are the kind of frozen treat that tastes like dessert, but still gives you protein from Greek yogurt and Holos Mocha Muesli.

And the best part? No ice cream maker required.

What Makes These Ice Cream Bars High Protein?

These bars are high in protein because we are using two protein-rich ingredients: Greek yogurt and Holos Mocha Muesli.

One pouch of Holos has 30 grams of protein, which is wild in the best possible way! It also brings the mocha flavour, a whole lot of texture, and a little muesli goodness into the bars without needing to add a million separate ingredients.

Then we add a whole cup of Greek yogurt to the cream. Greek yogurt is thick, creamy, tangy, and naturally higher in protein than regular yogurt. It helps balance the richness of the whipping cream and gives these bars a more satisfying texture.

And this is exactly why I love making ice cream made from Greek yogurt. You get that creamy frozen treat feeling, but with more body, more protein, and a little tang that keeps the flavour from tasting too sweet.

Ingredients for Mocha Protein Ice Cream Bars

With only a handful of ingredients, each of them pulls its weight and adds to the overall recipe. I’ve provided a few substitution suggestions if necessary!

  • Cold Whipping Cream is what gives these bars their fluffy, creamy texture. When whisked, it traps air and creates soft peaks, which helps the bars freeze into something lighter rather than dense and icy. Make sure it is cold before you begin!
  • Greek Yogurt adds protein, tang, and creaminess. It helps create a creamy, thick texture while balancing the richness of the cream. Use a thick Greek yogurt for the best results. 
  • Condensed Milk adds sweetness and helps improve the texture of the bars. Frozen desserts need a little sweetness to keep them from freezing too hard, and condensed milk helps create a smoother, more scoop-like texture.
  • Vanilla rounds out the mocha flavour and adds warmth. It makes the bars taste more dessert-like and helps connect the cream, yogurt, chocolate, and muesli.
  • Holos Mocha Muesli is the flavour and protein powerhouse in this recipe. It brings mocha flavour, texture, and 30 grams of protein per pouch. It also gives the bars a little chew and interest, which makes them feel more satisfying than a plain frozen bar. If you cannot find this museli, any one will do (or granola in a pinch)
  • Dark Chocolate creates the outer shell. Once dipped and frozen, it gives the bars that classic chocolate-coated ice cream bar feeling. I love dark chocolate here because it balances the creamy mocha filling beautifully.
  • Coconut Oil helps thin the melted chocolate so it coats the bars more easily. It also helps the chocolate set into a smoother shell once frozen.
  • Cashews add crunch and a buttery nuttiness to the chocolate coating. They make the bars feel a little more special and give every bite some texture. Omit if you want to be nut free or swap them for another preferred nut.
  • Flaky Salt is the finishing touch. It balances the sweetness, makes the chocolate taste richer, and gives the bars that salty-sweet finish I love.

How to Make These Mocha Ice Cream Bars

Making these ice cream bars is quick and easy! Here’s how you’ll do it:

Start with Cold Ingredients

Add cold whipping cream and cold Greek yogurt to a stainless steel bowl. Cold ingredients whip better, so do not skip this detail.

Whisk vigorously until you achieve soft peaks. This means the mixture thickens, holds some shape, and looks fluffy, but is not stiff. You can do this by hand, with an electric hand mixer, or in a stand mixer. If you are whisking by hand, congratulations. This is your workout for the day!

Fold in the Flavour

Gently fold in the vanilla and the entire package of Holos Mocha Muesli. Use a spatula and take your time so you do not knock all the air out of the whipped mixture. The mixture should look creamy, speckled with muesli, and smell like mocha heaven.

Fill the Moulds & Freeze

Use an ice cream scoop or large spoon to divide the mixture into popsicle moulds. Smooth out the tops so the bars freeze evenly. Place the moulds on a flat surface in the freezer. Freeze until hard to the touch, about 3 to 4 hours.

Dip the Bars in Chocolate

Once the bars are fully set, melt the dark chocolate in the microwave in 30-second increments, stirring between each round, until smooth. This usually takes about 90 seconds. Stir in the coconut oil and finely chopped cashews until everything is combined.

Place parchment paper onto a cookie sheet. Pop the frozen bars out of the moulds and dip each one into the melted chocolate mixture. Let any excess chocolate drip off, then place the dipped bars onto the parchment.

Finish and Freeze Again

Drizzle any remaining chocolate over the bars and sprinkle with flaky salt. Place them back in the freezer until the chocolate is set. Store in the freezer and enjoy whenever the mocha craving hits.

Ways to Customize Your High Protein Ice Cream Bars

These high protein ice cream bars are easy to customize.

  • If you want to omit the Holos Mocha Muesli, you can add a handful of homemade granola or chopped cashews instead. The bars will not have the same mocha flavour or protein boost, but they will still be delicious.
  • If you want a stronger coffee flavour, add a small amount of instant espresso powder to the cream mixture. Start small because mocha can go from “delicious coffee-chocolate moment” to “why am I chewing a latte?” very quickly.
  • For nuts, cashews are lovely, but almonds, hazelnuts, pecans, or peanuts would all work. You could also skip the nuts and keep the chocolate shell smooth.

Why You’ll Love These Protein Ice Cream Bars

You will love these protein ice cream bars because they feel like a proper summer dessert without being overly complicated.

They are creamy, fluffy, cold, chocolatey, lightly crunchy, and full of mocha flavour. The inside has that soft frozen yogurt meets ice cream texture, while the outside has a dark chocolate shell with chopped cashews and flaky salt.

They’re also easy. Everything comes together in one bowl, and you do not need to churn anything. I used my arm strength to whisk these, but if you do not feel like turning this recipe into an upper body workout, use an electric hand beater or stand mixer.

Tips for the Creamiest Greek Yogurt Protein Ice Cream Bars

  • Use cold cream and cold Greek yogurt. Cold ingredients whip better and create a fluffier base.
  • Do not blend the mixture. I tested it in a blender, and while it was easy, the final texture was dense. Whisking creates air, and air is what keeps these bars light.
  • Whisk to soft peaks. You want the mixture fluffy, not overworked.
  • Fold gently. Once you add the Holos Muesli, use a spatula and fold with care so you keep as much air in the mixture as possible.
  • Freeze on a flat surface. This keeps the bars even and prevents spills.
  • Make sure the bars are fully frozen before dipping. If they are too soft, the chocolate coating will be a mess.
  • Do not skip the salt. I will continue saying this until everyone believes me.

High Protein Ice Cream Bars FAQ

Are these protein ice cream bars creamy? Yes. The combination of whipped cream, Greek yogurt, and condensed milk creates a creamy texture. 

Can I use regular yogurt instead of Greek yogurt? Greek yogurt is best because it is thicker and higher in protein. Regular yogurt may make the bars icier and less creamy.

What is the best way to dip ice cream bars in chocolate? Make sure the bars are fully frozen, melt the chocolate until smooth, stir in coconut oil, then dip quickly. Place the bars on parchment and return them to the freezer so the chocolate sets.

How long do these bars last in the freezer? Store these Greek frozen yogurt bars in an airtight container in the freezer for up to one month. If stacking, place parchment between layers.

Can I scoop this instead of making bars? This recipe is designed for bars, but you could freeze the mixture in a container and scoop it after letting it soften slightly. The texture may be firmer than traditional churned ice cream.

Did you make this recipe?

I would love to know how you liked them! Leave a rating and review below and try these other recipes next:

Snickers Banana Popsicles

Banana Citrus Strawberry Popsicles

Sugar Free Strawberry Ice Cream Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

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Mocha Protein Ice Cream Bars

These Mocha High Protein Ice Cream Bars are the perfect summer snack! No cooking required and just a handful of ingredients like cold whipped cream, Greek yogurt for protein and Holos Mocha Muesli! They taste like a true ice cream treat, but with extra protein, a dreamy texture, and no ice cream maker required.
Course Dessert, Snack
Cuisine Canadian
Prep Time 15 minutes
Total Time 4 hours
Servings 8 bars
Calories 556kcal
Author Teri-Ann Carty

Equipment

Ingredients

Toppings

  • 2 cups dark chocolate discs or chips
  • 2 tbsp coconut oil
  • ⅓ cup cashews finely chopped
  • flaky salt
US Customary - Metric

Instructions

  • Add cold whipping cream and Greek yogurt to a stainless steel bowl.
  • Whisk vigorously until you achieve soft peaks.
  • Whisk in condensed milk until combined.
  • Fold in vanilla and the entire package of Holos Muesli.
  • Use an ice cream scoop or a large spoon to divide into popsicle moulds.
  • Smooth out the top and place in the freezer on a flat surface.
  • Freeze until hard to the touch, approximately 3-4 hours.
  • Once bars are set, melt chocolate in the microwave in 30-second increments until smooth. Approximately 90 seconds.
  • Add coconut oil and chopped cashews to the chocolate and stir to combine.
  • Place parchment down onto a cookie sheet.
  • Pop ice cream out of the moulds and dip into chocolate.
  • Place dipped bars onto parchment. Drizzle with any remaining chocolate and sprinkle with flaky salt.
  • Put back into the freezer until chocolate is set.
  • Store in the freezer.

Notes

I love adding the muesli, but if you want to omit it, you can add a handful of my granola or chopped cashews.

Nutrition

Serving: 1bar | Calories: 556kcal | Carbohydrates: 42g | Protein: 12g | Fat: 39g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 56mg | Sodium: 86mg | Potassium: 446mg | Fiber: 3g | Sugar: 26g | Vitamin A: 696IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg

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]]> https://terianncarty.com/mocha-protein-ice-cream-bars/feed/ 0 38822 Sugar-Free Strawberry Ice Cream Bars https://terianncarty.com/sugar-free-strawberry-ice-cream-bars/ https://terianncarty.com/sugar-free-strawberry-ice-cream-bars/#comments Wed, 15 Jul 2026 08:00:32 +0000 https://terianncarty.com/?p=38101 These sugar-free Strawberry Ice Cream Bars are creamy, fruity, high in protein, and made with simple ingredients. They're refreshing, naturally sweet, low-carb, and the perfect freezer snack for hot summer days when you want something to cool you down!

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Sugar-Free Strawberry Ice Cream Bars

These sugar-free Strawberry Ice Cream Bars are creamy, fruity, high in protein, and made with simple ingredients. They're refreshing, naturally sweet, low-carb, and the perfect freezer snack for hot summer days when you want something to cool you down!
Healthy pink strawberry ice cream bars on a decorative square plate

This post may contain affiliate links

Sugar-Free Strawberry Ice Cream Bars

Is it hot enough for ya? Summer has arrived, and she is not playing around. I don’t know about where you’re at, but we just had a 36-degree day, and when I wasn’t eating one of these sugar free Strawberry Ice Cream Bars, I was thinking about one!

I bought a mini freezer this year, and it was the best decision ever. Dramatic? Maybe. True? Absolutely, and I’ve also been loving having these ice cream bars being readily available in the mini freezer! It’s been fun having this mini freezer because it means I have more space to play around with things like fun mocktail ice cubes, freshly picked strawberries, and so much more!

Summer snacks are better when they’re cold, and these Strawberry Ice Cream Bars are about to become your new favourite! If you want a vegan version, click here because I’ve gotchu!

strawberry ice cream bars on a black plate with frozen strawberries

Why You’ll Love These Ice Cream Bars!

Umm, let me count the reasons: they’re creamy, refreshing, naturally sweet, made with simple ingredients and taste damn good! No refined sugar, no complicated steps, no ice cream machines, just a simple recipe that really delivers on flavour and lovability!

Protein ice cream is trending right now, and with very good reason. Why have regular ice cream when you could make something that tastes like a treat and gives your body the added benefit of protein? When you combine Greek yogurt and cottage cheese, magical things happen, and just trust me when I say you’ll have this recipe on repeat all summer long!

Do You Need to Own an Ice Cream Maker?

No, and thank goodness.

You do not need an ice cream maker for these strawberry ice cream bars. You do not need a fancy machine or a custard base, and this recipe is not complicated by any means. All you need is a blender (or food processor), ice cream bar moulds, and a freezer.

ingredients for strawberry protein ice cream bars including strawberries, yogurt, cottage cheese, banana, vanilla, and salt

Ingredients for Sugar Free Strawberry Ice Cream Bars

Here are the ingredients you’ll need to make these strawberry ice cream bars:

  • Greek Yogurt is the creamy, protein-rich base of these bars. It adds tang, body, and that thick texture that helps make these feel more satisfying than a simple fruit popsicle. It also helps make this a more balanced snack rather than just something sweet and cold.
  • Cottage Cheese is the secret to pumping up the protein. Once blended, it becomes smooth and creamy and tastes nothing like cheese. I promise. It simply gives the bars a richer texture and helps create a more satisfying bar. Any percentage of cottage cheese works. I do not do low-fat, but you do you.
  • Strawberries bring the colour, sweetness, and that real strawberry flavor. You can use fresh or frozen strawberries here. Fresh strawberries are beautiful when they are in season, but frozen strawberries work wonderfully too, especially if you already have a bag in the freezer.
  • Banana adds natural sweetness and helps the bars freeze with a creamier texture. A ripe banana is best because it adds more sweetness. A frozen banana would also be great here, making the mixture even colder and thicker when blended.
  • Vanilla softens the tang from the yogurt and cottage cheese and brings that classic strawberries-and-cream flavour.
  • Salt is only needed by the pinch, but it makes a difference. Salt helps balance the sweetness and makes the strawberry flavour pop.

Frozen or Fresh Strawberry?

You can use either fresh strawberries or frozen strawberries for this recipe! 

I used fresh strawberries because summer strawberries are a gift, and I had them on hand. When strawberries are in season, they are sweet, juicy, bright, and full of flavour. They make these bars taste like peak summer. That said, frozen strawberries are a great option too. They are often picked at peak ripeness and frozen quickly, which means they can still have excellent flavour. If using frozen strawberries, let them defrost slightly before blending so your blender does not have to work quite so hard.

If your berries aren’t sweet enough, try adding a little maple syrup, agave or honey. I made a version with three tablespoons of maple syrup, and it was delicious. If you prefer your ice cream a little sweeter, use that option. If you want to keep them completely free from added sugar, leave it out.

hand holding a creamy pink strawberry ice cream bar

How To Make Strawberry Ice Cream Bars

Making these strawberry ice cream bars is quick and easy; the hardest part is waiting for them to chill!

Blend Until Smooth

Add all of the ingredients to a blender or food processor. Blend until the mixture is completely smooth and creamy. You do not want any chunks of cottage cheese remaining. The mixture should look like a thick strawberry smoothie. Taste it before pouring. This is your moment to adjust.

*If you are using frozen strawberries or frozen banana, make sure your blender can handle it. You may need to stop and scrape down the sides a few times.

Pour Into Moulds & Freeze

Pour the blended mixture into ice cream bar moulds. Try to fill each mould evenly so the bars freeze at the same rate. Place the moulds on a flat surface in the freezer. Freeze for at least four hours; overnight is better if you’ve got the time. They need to be fully set before being removed.

Pop Out and Enjoy

Once frozen, pop the bars out of the moulds and enjoy. If they are sticking, run the outside of the mould under warm water for a few seconds to loosen them. That is truly it. Enjoy!!

strawberry ice cream bars on a black plate with frozen strawberries

Tips for Making Sugar Free Strawberry Ice Cream Bars

  • Use ripe fruit. Since this recipe has no refined sugar, the sweetness comes from the strawberries and banana. Ripe fruit makes a big difference.
  • Blend until completely smooth. The cottage cheese needs to be fully blended so the texture becomes creamy. No one wants surprise curds in an ice cream bar.
  • Taste before freezing. Once frozen, the sweetness will taste slightly muted, so make sure the mixture tastes good before it goes into the moulds.
  • Use a flat freezer surface. This helps the bars freeze evenly and prevents spills. Ask me how I know.
  • Let them freeze fully. Four hours is the minimum, but overnight is even better.

What Makes These the Best Ice Cream Bars?

They’re cold,

They’re creamy,

Refreshing, and actually satisfying!

They taste like classic strawberry cream ice cream but are made with a simple yet unexpected protein-rich ingredient. Cottage cheese helps create the creamy base, but more importantly, it brings a huge protein boost!

The fact that these ice cream bars are also refined sugar-free is really just the kicker! Perfect for hot afternoons, post-workout snacks, healthy desserts, or those moments when you want something sweet without feeling like you have just eaten a sugar bomb. If you love ice cream but want something lighter, fresher, and higher in protein, or made without protein powder, this recipe is for you.

pink strawberry ice cream bars with one bitten bar showing the creamy texture

Sugar Free Strawberry Ice Cream Bars FAQ

Can I add maple syrup or honey? Of course, if you prefer a sweeter bar, you can add a few tablespoons of maple syrup or honey. I tested them with three tablespoons of maple syrup and loved the result.

Can I use frozen strawberries? Absolutely, frozen strawberries work well in this recipe, but you’ve gotta let them sit out and thaw a bit before you blend them.

Can I make these vegan? I’ve made a vegan strawberry ice cream bar, so click here to check it out! Alternatively, if you want to use this recipe, just use plant-based alternatives for the ingredients. 

Are these low carb? They’re lower in carbs than many traditional ice cream bars, especially because they contain no refined sugar. The strawberries and banana do contain natural carbohydrates, so keep that in mind depending on your needs.

Can I dip these in chocolate? Uh, yeah you can! Melt dark chocolate chips in a narrow glass container in 30-second increments until smooth, then dip the frozen bars. Let the chocolate set before enjoying.

How long do these bars last in the freezer? Store them in the freezer for up to one month. Once removed from the moulds, you can wrap them individually or store them in an airtight freezer-safe container.

Did you make this recipe?

If you made these, I would love to hear from you! Leave a rating and review below and let me know how you liked them! If you want to try some other ice cream recipes, check out these recipes next!

Granola Cottage Cheese Ice Cream

Peanut Butter Jelly Ice Cream Bars

Vegan Cookies and Cream Magnums

Banana Citrus Strawberry Popsicles

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Healthy pink strawberry ice cream bars on a decorative square plate
Print

Sugar Free Strawberry Ice Cream Bars

These sugar-free Strawberry Ice Cream Bars are creamy, fruity, high in protein, and made with simple ingredients. They're refreshing, naturally sweet, low-carb, and the perfect freezer snack for hot summer days when you want something to cool you down!
Course Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Freeze Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 bars
Calories 61kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 cup Greek yogurt*
  • 1 cup 2% cottage cheese*
  • 1 cup strawberries fresh or frozen
  • 1 ripe banana frozen banana would be great too!
  • 1 tsp vanilla
  • pinch salt
US Customary - Metric

Instructions

  • Add all the ingredients into a blender or a food processor.
  • Blend until smooth.
  • Pour into ice cream bar moulds.
  • Place on a flat surface in the freezer for 4 hours or overnight.
  • Once fully set, pop them out of the mould and enjoy!

Notes

  • Use a plant-based yogurt if you're vegan.
  • Any percentage of cottage cheese works. I don't do low-fat, but you do you!
  • If you want to dip these in chocolate, add 1 cup of dark chocolate chips to a narrow glass container that's wide enough to dip them. Microwave in 30-second increments until smooth. Approximately 90 seconds.

Nutrition

Serving: 1bar | Calories: 61kcal | Carbohydrates: 7g | Protein: 6g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 92mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 0.1mg

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]]> https://terianncarty.com/sugar-free-strawberry-ice-cream-bars/feed/ 4 38101 Peanut Butter Protein Bars https://terianncarty.com/peanut-butter-protein-bars/ https://terianncarty.com/peanut-butter-protein-bars/#comments Wed, 24 Jun 2026 08:00:57 +0000 https://terianncarty.com/?p=36836 These No Bake Chocolate Peanut Butter Protein Bars are rich, chewy, easy to make and packed with nourishing ingredients like oats, homemade peanut butter, protein powder, ground flax, dates, maple syrup, and dark chocolate. Gluten free, no baking required and perfect for meal prep! Keep them in your fridge as a satisfying snack, post-workout bite, or healthy dessert.

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Peanut Butter Protein Bars

These No Bake Chocolate Peanut Butter Protein Bars are rich, chewy, easy to make and packed with nourishing ingredients like oats, homemade peanut butter, protein powder, ground flax, dates, maple syrup, and dark chocolate. Gluten free, no baking required and perfect for meal prep! Keep them in your fridge as a satisfying snack, post-workout bite, or healthy dessert.
a three high stack of quick and easy no bake peanut butter protein bars with a chocolate layer

This post may contain affiliate links

Peanut Butter Protein Bars (No Bake!)

You know how much I love a good snack, and these bars check all the boxes. Protein, healthy fats, fibre, chocolate, peanut butter, and no baking required!

I’ve had this recipe in my brain, taking up real estate for weeks now, and I’m so excited to finally be putting it down on paper and sharing it with all of you. I used my homemade peanut butter recipe for these peanut butter protein bars, and all I can say is wow. Let me tell you, it made all the difference! Making my own nut butters has honestly been one of the best kitchen decisions I have ever made. The quality, the taste, and the satisfaction I get from making something from scratch is next level. Being able to make almost everything myself makes me so proud, and my goal is always to help you feel that same confidence in your own kitchen. So, if chocolate peanut butter is your vibe, these bars are absolutely for you.

close up of a no bake chocolate peanut butter protein bar that's got flaky sea salt on top

Homemade Peanut Butter Protein Bars

They are the perfect summer snack because you do not have to turn on the oven. I generally don’t love raw treats, probably because I had about 100 too many raw vegan snacks while I was in Bali, and it turned me off for a while. But then I remember my protein balls, my cookie dough bark, and now these no bake peanut butter protein bars, and I have to be honest with myself.

I do love raw treats. They just have to be done right!

You all know how I’ve been watching my sugar intake, so this whole recipe only has 1/3 cup of maple syrup, and if you want to cut back on the sugar even more, the dark chocolate peanut butter topping is absolutely optional. I made these without the topping, and honestly, I think I prefer them without it! For the photoshoot and video, I cut these into 9 squares, and you could keep them that way, but honestly, cutting those 9 bars into 18 makes the perfect serving.

spoon covered in homemade peanut butter coming out of a little jar dripping down the side

The Best No Bake Peanut Butter Protein Bars Recipe!

It seriously is the best because last year I was deeply in love with my Almond Butter Protein Bars and I was making them all the time, at this point I hadn’t yet made my own homemade peanut butter, and if I’m being honest, peanut butter is a little more nostalgic for me, and I just love it so much! I didn’t think a protein bar could possibly outshine the almond butter one, but well, here we are! This peanut butter protein bar recipe is everything I want in a homemade snack. It is quick, satisfying, easy to customize, and every ingredient carries weight and purpose. The fact that this healthy protein bar is also no bake just makes things that much easier, you know, I love a cool chocolatey snack! Let’s make ’em!

all the ingredients laid out for peanut butter protein bars

Ingredients for No Bake Chocolate Peanut Butter Protein Bars

With just a handful of pantry ingredients and a freezer, you can make yourself a healthy, no bake snack that is perfect for every occasion. Here is what you’ll need:

  • Oats give these bars structure and chew as they absorb moisture from the peanut butter, maple syrup, and milk to create the perfect base for this no bake recipe. Use certified gluten free oats if necessary. Steel-cut oats and quick oats will not give you the same texture.
  • Peanut Butter is the heart of this recipe. I used my homemade peanut butter because the flavour is so fresh, and the texture is the perfect amount of runniness. Any smooth natural peanut butter will do just so long as it’s loose enough to blend easily into the dough. Peanut butter adds healthy fats, plant-based protein, and that unmistakable nutty richness.
  • Protein Powder helps boost the protein content and gives the dough structure. I use Botanica vanilla protein powder because it blends beautifully and tastes great. The protein powder you choose will affect the flavour, so use one you genuinely enjoy.
  • Ground Flax is my sneaky health boost in this recipe. It adds fibre, healthy fats, and a little extra structure to the bars. I love adding it to recipes like this because it blends right in while making the bars more satisfying.
  • Maple Syrup adds natural sweetness and helps bind the mixture together. The whole recipe only uses 1/3 cup, which keeps the bars sweet enough without going overboard.
  • Medjool Dates add a soft, caramel-like sweetness and help the dough hold together. They also bring fibre, which makes these bars feel more balanced and satisfying.
  • Vanilla rounds out the flavour and makes the bars taste more dessert-like.
  • Milk in a small amount helps the mixture come together in the food processor. You can use any milk you like, including dairy or plant-based milk.
  • Salt is essential, as you should know by now! It balances the sweetness and makes the peanut butter and chocolate taste even better.
  • Dark Chocolate Chips create the rich chocolate topping. I love dark chocolate here because the base is already naturally sweet from maple syrup and dates. If you prefer something sweeter, use semi-sweet chocolate or milk chocolate chips.
  • Flaky Sea Salt on top makes these bars feel special and elevated. I never met a recipe in my life that didn’t benefit from a little sprinkle of flaky sea salt, as it balances the sweetness and gives that salty-sweet finish that makes peanut butter and chocolate protein bars so addictive.
a stack of raw peanut butter protein bars on a plate with a botanica protein powder container faded in the background

The Best Types of Protein Powder to Use

You already know I’m going to say Botanica! It’s the best protein powder hands down for really anything. I especially love it in these no bake protein bars because it isn’t grainy! The protein powder quite literally disappears into the mixture and just leaves you with a subtle flavour that you actually enjoy instead of wanting to disguise. 

If you already have protein on hand, use it! Plain protein powder may leave you wanting to add a little more sweetness to your bars, vanilla will warm things up, and chocolate will intensify that chocolate peanut butter flavour profile. Whey protein may also work, though it can create a slightly different texture that sometimes feels chalky.

How to Make These Chocolate Peanut Butter Protein Bars

Making these protein bars is so easy! Start with lining an 8×8 baking dish with parchment paper, leaving a little overhang if possible. This makes it much easier to lift the bars out once they are chilled.

Blend the Base

Add the oats, peanut butter, protein powder, ground flax, maple syrup, dates, vanilla, milk, and salt to a food processor. Blend until the mixture comes together into a thick dough. You’ll know it is ready when it holds together easily when pressed between your fingers. If it feels too dry, add a tiny splash more milk. If it feels too sticky, add a few more oats.

the first layer of the no bake chocolate peanut butter protein bars in a 9x9 in pan with dark chocolate chips unmelted in a measuring cup

Press Into the Pan

Transfer the dough into the prepared pan. Use a spatula or your hands to press it firmly and evenly into the bottom of the pan. Do not be gentle here. A firm press helps the bars hold together once sliced.

Melt the Chocolate

Add the chocolate chips to a microwave-safe bowl and melt in 30-second increments, stirring between each round. If you don’t have a microwave, you can double boil to melt the chocolate. Once smooth, stir in the peanut butter until the topping looks glossy and pourable. Pour the chocolate peanut butter mixture over the bars. Use an offset spatula to smooth it evenly from edge to edge.

Freeze Until Set

Place the pan in the freezer for about 30 minutes, or until the chocolate topping is firm. Once the chocolate has set, sprinkle with flaky sea salt. Remove the bars from the pan and use a sharp chef’s knife to cut them into 9 larger bars or 18 smaller pieces. 

no bake chocolate peanut butter protein bars after they have set and been cut into nine large squares

Storing Homemade Peanut Butter Protein Bars

The best way to store these no bake protein bars is in the fridge. Keeping them in the freezer would also work, but you’ll want to leave the bar out for a few minutes so it softens up some and you don’t hurt a tooth! Keep them in an airtight container for up to one week. If stacking them, place parchment paper between layers so the chocolate topping does not stick. Because they are made with only raw ingredients, they hold together well when chilled. If left out too long, they will soften, especially in warm weather.

a stack of three no bake chocolate peanut butter protein bars on a white plate topped with flaky sea salt

How to Customize Your Homemade Protein Bars

There are so many ways to customize these protein bars! You could truly use any nut butter of your preference as long as the texture is smooth and runny. Check out some of these other nut butter recipes to get some inspiration! You can also play with add-ins such as chopped nuts, cacao nibs or hemp seeds for extra nutrition. You can also skip the chocolate topping completely. I made these without the topping, and honestly, I think I might prefer them that way some days. The topping is delicious, but the base is strong enough to stand on its own.

close up of a no bake chocolate peanut butter protein bar that's got flaky sea salt on top

No Bake Chocolate Peanut Butter Protein Bars FAQ

Can I use a different nut butter? Absolutely. Almond butter, cashew butter, or tahini will all work. For best results, use a runny nut butter so the dough blends easily and holds together.

Can I bake these bars? I haven’t tested this recipe in the oven, and quite frankly, I don’t want to! This no bake recipe is so simple and perfect that I wouldn’t even attempt to bake it! Keep it simple 🙂

Are these bars suitable for kids? Yes, these bars can be a great snack for kids, especially if your child enjoys peanut butter and chocolate. Just be mindful of allergies, the type of protein powder you use, and how much added sweetness you prefer.

Are these bars gluten free? If you use certified gluten-free oats, check that your protein powder and chocolate chips are gluten free.

Can I make these without the chocolate topping? Of course, and honestly, I love them without the topping.

How many bars does this recipe make? You can cut this recipe into 9 larger bars or 18 smaller pieces. I love the smaller pieces for a quick snack or a little dessert.

Did You Make This Recipe?

If you made these protein bars, I would love to get your feedback and rating down below! Let me know if you customized them or made them exactly as written.

If You Love This Recipe, Try These Next

High Protein Flourless Cookies

High Protein Cookie Dough Bark

High Protein Strawberry Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

a three high stack of quick and easy no bake peanut butter protein bars with a chocolate layer
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No Bake Chocolate Peanut Butter Protein Bars

These No Bake Chocolate Peanut Butter Protein Bars are rich, chewy, easy to make and packed with nourishing ingredients like oats, homemade peanut butter, protein powder, ground flax, dates, maple syrup, and dark chocolate. Gluten free, no baking required and perfect for meal prep! Keep them in your fridge as a satisfying snack, post-workout bite, or healthy dessert.
Course Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Freeze Time 30 minutes
Total Time 40 minutes
Servings 9 bars (or 18)
Calories 462kcal
Author Teri-Ann Carty

Equipment

Ingredients

US Customary - Metric

Instructions

  • Line an 8x8 pan with parchment paper.
  • Add everything up to chocolate chips into a food processor.
  • Blend until dough comes together. It should hold together easily when squished.
  • Drop dough into pan. Use a spatula to press it firmly into the pan.
  • Melt chocolate chips in 30 second increments until melted.
  • Add 1/4 cup of peanut butter to the chocolate and stir to combine. Pour over the bars. Use an offset to even it out.
  • Place in the freezer for 30 minutes.
  • Once chocolate is set, sprinkle with flaky salt. Remove bars from the pan.
  • Use a sharp chef’s knife to cut into 9 or 18 bars. Best stored in the fridge.

Video

Notes

If you prefer almond butter, use this recipe instead!

Nutrition

Serving: 1bar | Calories: 462kcal | Carbohydrates: 42g | Protein: 16g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 325mg | Potassium: 513mg | Fiber: 5g | Sugar: 24g | Vitamin A: 22IU | Vitamin C: 0.1mg | Calcium: 149mg | Iron: 2mg

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

]]> https://terianncarty.com/peanut-butter-protein-bars/feed/ 9 36836 Chocolate Chip Protein Cookies https://terianncarty.com/chocolate-chip-protein-cookies/ https://terianncarty.com/chocolate-chip-protein-cookies/#comments Wed, 29 Apr 2026 08:00:50 +0000 https://terianncarty.com/?p=36354 These high-protein cookies are soft, chocolatey, naturally sweetened with banana, and designed to be a small batch recipe that's ideal for when you want something sweet without overdoing it. This healthy protein cookies recipe is gluten free, refined sugar free, and made with simple ingredients like tahini and protein powder.

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

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Chocolate Chip Protein Cookies

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

This post may contain affiliate links

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

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

five chocolate chip protein cookies on parchment paper

I’ve been feeling the need to simplify lately.

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

hand holding chocolate chip protein cookie in focus with container of plant based protein powder out of focus on the counter

Small Batch Chocolate Chip Protein Cookies!

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

female hand holding botanica protein powder container

Why You Should Make Cookie Dough with Protein Powder

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

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

protein cookie ingredients on a cutting board such as runny tahini, banana, hemp seeds, chocolate chunks and plant based protein powder

Small Batch Chocolate Chip Protein Cookies Ingredients

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

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

What is the Best Protein Powder for Protein Cookies?

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

progress shot of spatula mixing ingredients of chocolate chip cookies

How to Make Gluten Free Chocolate Chip Protein Cookies

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

Preheat & Mash the Banana

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

Mix the Wet Ingredients

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

Add the Dry Ingredients

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

Shape the Cookies

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

Bake Until Set

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

hand holding chocolate chip protein cookie with large chocolate chunks and a sprinkle of flaky salt

Pro Tips for Perfect Protein Cookies

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

Chocolate Chip Protein Cookies FAQ

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

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

Did You Make This Recipe?

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

Other High Protein Snacks to Try Next:

Craving more protein snacks? Try these recipes next:

High Protein Strawberry Cheesecake

High Protein Almond Banana Muffins

High Protein Cookie Dough Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

close up of chocolate chip protein cookie in a white hand
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Chocolate Chip Protein Cookies (Small Batch & Gluten Free!)

These high-protein cookies are soft, chocolatey, naturally sweetened with banana, and designed to be a small batch recipe that's ideal for when you want something sweet without overdoing it. This healthy protein cookies recipe is gluten free, refined sugar free, and made with simple ingredients like tahini and protein powder.
Course Dessert, Snack
Cuisine Canadian
Prep Time 5 minutes
Cook Time 15 minutes
Cool Time 5 minutes
Total Time 25 minutes
Servings 5 cookies
Calories 295kcal
Author Teri-Ann Carty

Equipment

Ingredients

US Customary - Metric

Instructions

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

Video

Notes

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

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 16g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 24mg | Potassium: 280mg | Fiber: 3g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 4mg

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]]> https://terianncarty.com/chocolate-chip-protein-cookies/feed/ 31 36354 Banana Date Bliss Balls https://terianncarty.com/banana-date-bliss-balls/ https://terianncarty.com/banana-date-bliss-balls/#comments Wed, 04 Mar 2026 09:00:46 +0000 https://terianncarty.com/?p=36154 Stop staring at those ripe bananas and make these Banana Date Bliss Balls instead! They are the ultimate refined sugar free and plant protein fuel, packed with Medjool dates, pecans, and tahini. Whether you need a post-meal pick-me-up, a healthy lunchbox addition, or an energizing snack post workout, these raw energy balls are rich in fiber, and ready in under 30 minutes.

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Banana Date Bliss Balls

Stop staring at those ripe bananas and make these Banana Date Bliss Balls instead! They are the ultimate refined sugar free and plant protein fuel, packed with Medjool dates, pecans, and tahini. Whether you need a post-meal pick-me-up, a healthy lunchbox addition, or an energizing snack post workout, these raw energy balls are rich in fiber, and ready in under 30 minutes.
close up of energy balls stacked

This post may contain affiliate links

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

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

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

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

hand holding a homemade banana date bliss ball

What are Bliss Balls?

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

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

banana date bliss ball ingredients including banana, dates, pecans, coconut, hemp seeds, cacao nibs, and maple syrup

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

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

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

How To Make Banana Date Bliss Balls

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

Add everything to the food processor

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

Shape the bliss balls

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

close-up of banana date bliss balls on a baking sheet

The hard part… Let them chill!

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

Bliss Balls Variations

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

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

How to Store Bliss Balls

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

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

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

banana date bliss ball held between two fingers

Bliss Ball FAQs

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

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

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

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

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

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

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

Did you make this recipe?

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

Peanut Butter Balls

Gingerbread Cookie Balls

Cacao Energy Balls

Superfood Energy Balls

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

close up of energy balls stacked
Print

Banana Date Bliss Balls

Stop staring at those ripe bananas and make these Banana Date Bliss Balls instead! They are the ultimate refined sugar free and plant protein fuel, packed with Medjool dates, pecans, and tahini. Whether you need a post-meal pick-me-up, a healthy lunchbox addition, or an energizing snack post workout, these raw energy balls are rich in fiber, and ready in under 30 minutes.
Course Dessert, Snack
Cuisine Canadian
Prep Time 15 minutes
Total Time 15 minutes
Servings 13 balls
Calories 181kcal
Author Teri-Ann Carty

Equipment

Ingredients

US Customary - Metric

Instructions

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

Notes

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

Nutrition

Serving: 1ball | Calories: 181kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 94mg | Potassium: 143mg | Fiber: 3g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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]]> https://terianncarty.com/banana-date-bliss-balls/feed/ 5 36154 High Protein Cookie Dough Bark https://terianncarty.com/high-protein-cookie-dough-bark/ https://terianncarty.com/high-protein-cookie-dough-bark/#comments Wed, 25 Jun 2025 08:00:07 +0000 https://terianncarty.com/?p=32313 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. 

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High Protein Cookie Dough Bark

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. 

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High Protein Cookie Dough Bark

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. 
Course Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Freeze Time 2 hours
Total Time 2 hours 10 minutes
Servings 12 pieces
Calories 181kcal
Author Teri-Ann Carty

Equipment

  • freezer, cookie sheet, parchment paper

Ingredients

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

Serving: 1piece | Calories: 181kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 9mg | Sodium: 77mg | Potassium: 129mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 0.4mg

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

]]> https://terianncarty.com/high-protein-cookie-dough-bark/feed/ 2 32313 High Protein Carrot Cake Loaf https://terianncarty.com/high-protein-carrot-cake-loaf/ https://terianncarty.com/high-protein-carrot-cake-loaf/#comments Tue, 22 Apr 2025 23:39:10 +0000 https://terianncarty.com/?p=29969 Enjoy this High Protein Carrot Cake Loaf, perfect for Spring baking, social brunch hosting or a delightful afternoon snack! It's soft, sweet, and spiced to perfection; made with cottage cheese, protein powder, and warm spices, it’s a wholesome twist on the classic.

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]]>

High Protein Carrot Cake Loaf

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

This post may contain affiliate links

High Protein Carrot Cake Loaf

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

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

What Is Carrot Cake?

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

Ingredients for the Best High Protein Carrot Cake Loaf Ever

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

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

Protein Cream Cheese Icing Ingredients

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

What Protein Powder to Use for Protein Carrot Cake Recipe?

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

How To Make Healthy Carrot Cake Loaf

How to Make the Carrot Cake Batter

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

Grating the Carrots

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

Combine the Dry Ingredients

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

Fold in the Add-Ins

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

Bake and Cool the Loaf

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

How to Make Cream Cheese Frosting for Carrot Cake

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

How to Serve Healthy Carrot Cake

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

How to Store Carrot Cake

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

Why You’ll LOVE This Carrot Cake Protein Loaf

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

High Protein Carrot Cake FAQ

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

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

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

Can I Make This Cake Vegan?

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

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

Is Carrot Cake Healthy?

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

Can I Make Carrot Cake Cupcakes With This Recipe?

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

Best Carrot Cake Recipe Tips

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

Did You Make This Healthy Carrot Cake Loaf?

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

Carrot Cake Granola

Gluten-Free Carrot Cake Baked Oats

Gluten Free Carrot Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Protein Carrot Cake Loaf

Enjoy this High Protein Carrot Cake Loaf, perfect for Spring baking, social brunch hosting or a delightful afternoon snack! It's soft, sweet, and spiced to perfection; made with cottage cheese, protein powder, and warm spices, it’s a wholesome twist on the classic.
Course Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 501kcal
Author Teri-Ann Carty

Equipment

Ingredients

Carrot Cake Loaf Ingredients

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

Protein Cream Cheese Icing Ingredients

US Customary - Metric

Instructions

Loaf Instructions

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

Icing Instructions

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

Notes

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

Nutrition

Serving: 1serving | Calories: 501kcal | Carbohydrates: 44g | Protein: 14g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.004g | Cholesterol: 75mg | Sodium: 537mg | Potassium: 284mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3173IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 3mg

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

]]> https://terianncarty.com/high-protein-carrot-cake-loaf/feed/ 11 29969 High Protein Chocolate Peanut Butter Eggs https://terianncarty.com/high-protein-chocolate-peanut-butter-eggs/ https://terianncarty.com/high-protein-chocolate-peanut-butter-eggs/#comments Wed, 26 Mar 2025 08:00:03 +0000 https://terianncarty.com/?p=29307 Make these High Protein Chocolate Peanut Butter Eggs as an easy, protein-packed yet indulgent snack. They are my take on the classic easter Reese’s peanut butter eggs treat. With a smooth peanut butter filling, a delicious chocolate coating, and a hint of flaky salt, they’re the perfect balance of sweet and salty. Unlike store-bought Easter peanut butter eggs, this homemade peanut butter egg recipe skips the refined sugar and artificial ingredients while boosting protein with my favourite Botanica plant-based protein powder. They’re gluten-free, naturally sweetened, and incredibly easy to make and bonus, no baking required!

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High Protein Chocolate Peanut Butter Eggs

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

This post may contain affiliate links

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

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

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

What Are Peanut Butter Eggs?

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

High Protein Peanut Butter Egg Ingredients

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

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

How to Make Copycat Reese’s Peanut Butter Eggs

Making the Peanut Butter Filling

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

How to Shape Peanut Butter Eggs

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

Dipping the Peanut Butter Eggs

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

Final Touch & Freezing

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

Success Tips for Coating the Peanut Butter Eggs

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

Why You’ll Love These High Protein Peanut Butter Eggs

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

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

Did you make this recipe?

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

Blueberry Banana Baked Oats

Walnut Maple Granola

Chocolate Peanut Butter Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Print

High Protein Peanut Butter Eggs

Make these High Protein Chocolate Peanut Butter Eggs as an easy, protein-packed yet indulgent snack. They are my take on the classic easter Reese’s peanut butter eggs treat. With a smooth peanut butter filling, a delicious chocolate coating, and a hint of flaky salt, they’re the perfect balance of sweet and salty. Unlike store-bought Easter peanut butter eggs, this homemade peanut butter egg recipe skips the refined sugar and artificial ingredients while boosting protein with my favourite Botanica plant-based protein powder. They’re gluten-free, naturally sweetened, and incredibly easy to make and bonus, no baking required!
Course Dessert, Snack
Cuisine Canadian
Prep Time 15 minutes
Freeze Time 2 hours
Total Time 2 hours 15 minutes
Servings 14 eggs
Calories 283kcal
Author Teri-Ann Carty

Equipment

Ingredients

US Customary - Metric

Instructions

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

Notes

You can use crunchy or smooth peanut butter - both will work!
Don't love peanut butter? I know there are some of you out there... use your favourite nut or seed butter instead. I love dark chocolate but milk chocolate works great also!

Nutrition

Serving: 1egg | Calories: 283kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 213mg | Potassium: 274mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg

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]]> https://terianncarty.com/high-protein-chocolate-peanut-butter-eggs/feed/ 7 29307 Oatmeal Butterscotch Cookies https://terianncarty.com/oatmeal-butterscotch-cookies/ https://terianncarty.com/oatmeal-butterscotch-cookies/#comments Wed, 26 Feb 2025 09:00:40 +0000 https://terianncarty.com/?p=29033 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!

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Oatmeal Butterscotch Cookies

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. 

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NEWEST RECIPES

Join my mailing list!

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Oatmeal Butterscotch Cookies

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!
Course Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 11 cookies
Calories 192kcal
Author Teri-Ann Carty

Equipment

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

Serving: 1cookie | Calories: 192kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 0.004mg | Calcium: 64mg | Iron: 1mg

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]]> https://terianncarty.com/oatmeal-butterscotch-cookies/feed/ 4 29033 Blueberry Croissant Baked Protein Oats https://terianncarty.com/blueberry-croissant-baked-protein-oats/ https://terianncarty.com/blueberry-croissant-baked-protein-oats/#comments Wed, 28 Aug 2024 08:00:07 +0000 https://terianncarty.com/?p=27965 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.

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Blueberry Croissant Baked Protein Oats

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.

This post may contain affiliate links

High Protein Baked Oats

Introducing your newest breakfast obsession! My Blueberry Almond Croissant Baked Oats will be your new favourite meal prep or weekend delight. Packed with protein, antioxidants and wholesome ingredients you most likely have in your pantry. It might be a mouthful to say but it couldn’t be easier to make or more delicious to eat.

Now, you might wonder, “What do these baked oats have to do with croissants?” You’re not alone – my inquisitive hubby asked the same thing! The inspiration comes from the classic almond croissant, which is filled with a sweet, rich Frangipane or Almond Cream. I decided to create a healthier version of that filling and swirl it into the oats, giving you all the flavours of an almond croissant without any compromise on taste. The result blew my mind and I know it will for you too!

You all know my love for Botanica Health protein powders They’re my secret weapon for boosting protein levels in recipes. And trust me, no one will even notice the extra protein in these oats! 

You can make these oats and eat straight from the oven using a big spoon to serve OR you can cut them into bars once they cool. I like to cut them into bars for quick breakfasts either on the go (we are all in a rush some days) or served with yogurt and of course my granola. If you are looking for another fabby recipe to make check out my friend Fanny’s recipe! 

Everything You Need to Make Protein Baked Oats 

These protein baked oats are easy to make and require only a minimal amount of tools and ingredients that you most likely already have in your kitchen. You’ll need an 8×8 baking dish, some ripe bananas, and your favourite protein powder to get started!

Ingredients for Protein Baked Oats 

  • Banana: The banana serves as a natural sweetener and binder in this recipe, giving the baked oats a moist and tender texture. Packed with potassium and fibre; bananas help make this recipe nutritious and naturally sweet. If you’re not a fan of bananas, you can substitute them with applesauce or pumpkin puree, which will still provide that soft texture while adding a different flavour twist.
  • Egg or Flax Eggs: Bakers choice here, either eggs or flax eggs will work perfectly for this no fuss breakfast recipe. Eggs provide structure to the baked oats, helping them rise and stay together. Whether you use a traditional egg or a flax egg, both options ensure the oats hold their shape and have the perfect consistency.
  • Soy Milk: Going for the protein punch with soy milk as it helps provide plant based protein, a creamy texture and a slight nuttiness to the overall flavour.  Soy milk is also rich in calcium and vitamins, making it an excellent choice. Any other milk that you have on hand – plant based or cow based will work just fine in this recipe.
  • Almond Extract: Almond extract is a powerful flavour enhancer that gives the oats a sweet, nutty aroma reminiscent of almond croissants. It adds a layer of depth to the recipe, making each bite taste like a decadent treat.
  • Vanilla Extract: Perfevt in any oats recipe in my opinion; vanilla extract brings warmth and a comforting sweetness to the oats. It enhances the natural flavours of the other ingredients, making the oats taste richer and more complex. Vanilla is a classic addition that pairs perfectly with the almond butter and spices, creating a balanced and inviting flavour profile.
  • Butter: Melted butter plays a crucial role in the baked oats and the topping. It ensures a soft and flavorful texture for the baked oats. In the topping, it helps create a golden, crispy finish that contrasts beautifully with the fluffy oats. Whether you opt for dairy butter or vegan butter, this ingredient is essential for achieving that perfect bakery-style texture and buttery flavour. 
  • Almond Butter: To achieve the almond croissant flavour profile of course we need to work with some almond butter! It helps contribute a creamy, nutty richness to the baked oats that makes this dish absolutely irresistible. It’s packed with healthy fats, protein, and fibre, making the oats more filling and nutritious.
  • Gluten Free Oats: Oats are the heart of this recipe, providing a hearty, chewy texture that’s perfect for breakfast. Oats are naturally gluten free and rich in fibre, which helps keep you full and satisfied throughout the morning.
  • Ground Flax: Loaded with omega-3 fatty acids, fibre, and antioxidants; these mighty little seeds provide a subtle nutty flavour to the oats. They also help bind the ingredients together and are a great nutritional contribution to any breakfast. If you don’t have flax you can use ground chia seeds to achieve much of the same properties.
  • Baking Powder: Essential for giving the baked oats their rise, ensuring they are light and fluffy. It creates tiny air bubbles in the batter as it bakes, leading to a cake-like texture that’s both soft and satisfying. Without it, the oats would be dense and heavy, so this ingredient is key to achieving the perfect bake.
  • Nutmeg, Cinnamon & Ginger: This trio of spices add warmth and depth to the flavour. Cinnamon brings a sweet, woody note, nutmeg adds a hint of spice, and ginger gives a subtle zing. Together, they create a balanced and inviting flavour that complements the almond butter and vanilla perfectly.
  • Protein Powder: Protein powder boosts the protein content of these baked oats, making them a powerful breakfast option that keeps you full and energized. Whether you use vanilla or chocolate flavoured protein powder, it blends seamlessly into the batter, adding a rich, creamy texture without altering the taste. If you don’t have protein powder on hand, you can increase the almond butter or add Greek yogurt for an extra protein boost.
  • Salt: Brings out the natural flavours of the oats, almond butter, and spices, making each bite more flavorful and satisfying. Just a pinch goes a long way, so don’t skip this crucial ingredient.
  • Blueberries: Adding a burst of freshness and sweetness to the baked oats, making each bite delightful. They are packed with antioxidants, fibre, and vitamins, making them a healthy and delicious addition. As they bake, the blueberries burst, creating juicy pockets of flavour throughout the oats. If fresh blueberries aren’t in season, frozen ones work just as well, or you could substitute with raspberries or chopped strawberries.
  • Almond Flour: Keeping things gluten free; almond flour adds a subtle nutty flavour and a moist, tender texture to the baked oats. Almond flour helps to create a slightly denser, more satisfying bite, making these oats feel more like a decadent treat. You can substitute it with coconut flour, but keep in mind that coconut flour is more absorbent, so you may need to adjust the liquid content.
  • Maple Syrup: Maple syrup is a natural sweetener that adds a rich, caramel-like flavour to the recipe. It perfectly complements the almond butter and spices, creating a harmonious balance of sweet and nutty. Unlike refined sugar, maple syrup adds depth and complexity. If you’re looking to switch things up, honey or agave syrup are great alternatives that will still keep the oats perfectly sweetened.
  • Slivered Almonds: The essential addition to really bring the almond croissant vibes to life! Almond slices toast beautifully in the oven, adding a golden, slightly buttery taste that complements the creamy oats below. If you’re looking for a nut-free option, sunflower seeds or pumpkin seeds would also work well, providing a similar crunch.
  • Powdered Sugar (Optional): A dusting of powdered sugar is the finishing touch that makes these baked oats feel like a special treat. It adds a touch of sweetness without overpowering the other flavours, making the oats feel more like a dessert than a breakfast. While it’s optional, it’s a lovely way to add a bit of elegance and indulgence to the dish.

Are Oats Gluten Free? 

Oats are naturally gluten free, but they can often be cross-contaminated with gluten during processing. To ensure your baked oats are truly gluten free, opt for certified gluten free option – this should be clearly labelled on the packaging from a brand that you trust. This is particularly important for those with celiac disease or gluten sensitivities.

How to Make This Easy High Protein Baked Oats 

Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease an 8×8-inch baking pan thoroughly with butter or non-stick spray. This step ensures that your baked oats won’t stick to the pan, making for easy removal and cleanup later on.

Mash the Banana and Mix the Wet Ingredients 

In a large mixing bowl, break up your ripe banana and use some good old elbow grease or an electric hand mixer to mash it until it’s relatively smooth with no large lumps. This gives the oats a naturally sweet base and a moist texture. Once the banana is mashed, add in the egg (or flax eggs for a vegan option), almond extract, vanilla extract, melted butter, and almond butter. Beat the mixture again until all the wet ingredients are fully incorporated and creamy. This blend of wet ingredients is key to achieving the perfect texture and flavour for your baked oats.

Combine the Dry Ingredients 

Next, it’s time to add your dry ingredients. Slowly mix in the gluten-free oats, ground flax seeds, protein powder, baking powder, and spices (cinnamon, nutmeg, and ginger). Gradually pour in your choice of milk (soy, almond, etc.) while mixing, ensuring that everything combines smoothly. The ground flax and protein powder help to bind the ingredients together while also boosting the nutritional content, making these baked oats both satisfying and wholesome.

Fold in the Blueberries 

Once your batter is well-mixed, gently fold in the blueberries using a spatula. The blueberries will add bursts of sweetness and juiciness throughout the oats as they bake. Be sure to distribute them evenly to ensure every bite is filled with that delicious blueberry flavour.

Prepare and Add the Topping 

In a small bowl, prepare the topping by mixing together almond flour, maple syrup, and almond butter until it forms a thick, crumbly mixture. Using two spoons, scatter this topping over the surface of your oats, making sure to cover it evenly. Finally, sprinkle sliced almonds on top to add a crunchy texture that will contrast beautifully with the soft, baked oats.

Bake and Cool 

Place your prepared pan in the preheated oven and bake for 40-45 minutes, or until the oats are set and no longer jiggly in the center. The topping should be golden brown, indicating that it’s perfectly baked. Once done, remove the pan from the oven and allow it to cool for about 10 minutes. This cooling period helps the oats to set further, making them easier to cut into squares or bars.

Serve and Enjoy 

Once cooled, cut the baked oats into squares and serve. These oats are delicious on their own but can be elevated further when served with a dollop of yogurt, a handful of fresh berries, and a sprinkle of your favourite granola. Enjoy them warm from the oven, or let them cool completely for a convenient grab-and-go breakfast or snack.

How to Store & Reheat Baked Oats 

Once baked, let the oats cool completely before cutting them into squares. Store them in an airtight container in the fridge for up to five days. To reheat, simply pop a square in the microwave for 20-30 seconds, or enjoy them cold – they’re just as delicious!

Can I Make Baked Oatmeal Ahead of Time? 

This is the best way to enjoy the fruits of your labour! Making these baked oats ahead of time makes mornings so much easier, snack time delicious and answers the question of “What for breakfast?” in a flash! These protein baked oats are perfect for meal prep and you can bake them ahead of time and store them in the fridge for up to five days. Simply reheat a slice in the microwave or enjoy it cold as a quick, grab-and-go breakfast.

What to Serve With Baked Oats 

These baked oats are delicious on their own, but you can also pair them with a dollop of yogurt, a handful of fresh berries, or a drizzle of maple syrup. For an extra crunch, sprinkle some of your favourite granola on top.

Why You’ll Love These Healthy Baked Oats 

These protein baked oats are a game-changer for anyone looking for a healthy, filling breakfast. They’re packed with protein, gluten-free, and have just the right amount of sweetness. You can customize this recipe a million ways and enjoy it all week long. It’s incredibly easy to make vegan if that’s your jam and everyone in the house is going to adore their fluffy texture and flavorful taste!

Tips For Making The Best Protein Baked Oats 

  • Make sure to evenly distribute the mixture in your baking dish; this will help them cook evenly and prevent any soggy spots. 
  • If you like a crispier top, you can broil the oats for the last few minutes of baking.
  • Don’t be afraid to get creative and change some ingredients around.
  • Make sure you grease your baking pan!

Try these High Protein Recipes Next! 

Protein powders aren’t just for smoothies! Check these recipes out!!

High Protein Cottage Cheese Crepes

High Protein Strawberry Ice Cream Bars

High Protein Pumpkin Protein Granola

Don’t forget to rate and review this recipe if you try it!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Print

Blueberry Croissant Baked Protein Oats

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.
Course Breakfast, Dessert, Snack
Cuisine Canadian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 814kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 banana mashed
  • 1 egg or 2 flax eggs
  • 1½ cup soy milk
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • 2 tbsp melted butter
  • ¼ cup almond butter
  • 2 cups gluten free oats
  • 2 tbsp ground flax
  • 1 tsp baking powder
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ cup protein powder @botanicahealth
  • ½ tsp salt
  • 1 cup blueberries
  • ½ cup almond flour
  • ¼ cup maple syrup
  • ¼ cup almond butter
  • 1 tbsp melted butter
  • pinch salt
  • ½ cup slivered almonds
  • powdered sugar optional
US Customary - Metric

Instructions

  • Preheat oven 350. Grease a standard 8x8 pan and set aside.
  • Break up banana and add it to a mixing bowl. Use your electric hand mixer to beat until relatively smooth. Add egg, almond and vanilla extract, melted butter and almond butter and beat again.
  • Add oats, ground flax, protein powder, baking powder, spices and milk of choice and beat until mixture comes together.
  • Pour in blueberries and mix well. Use a spatula to combine.
  • Pour into the prepared pan spreading oats into an even layer.
  • Prepare topping by mixing almond flour, maple syrup and almond butter together. Dollop the top of the oats with the frangipane. Use a knife to swirl it into the oats. Top with sliced almonds.
  • Bake for 40-45 minutes until no longer jiggly and topping is golden brown.
  • Allow it to cool for 10 minutes before cutting into squares.
  • Serve with yogurt, fresh berries and your fave granola.

Notes

Check out my baking essentials!
Find all Botanica Healthy Protein Powders here

Nutrition

Serving: 1serving | Calories: 814kcal | Carbohydrates: 71g | Protein: 34g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 553mg | Potassium: 875mg | Fiber: 14g | Sugar: 26g | Vitamin A: 746IU | Vitamin C: 13mg | Calcium: 469mg | Iron: 6mg

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]]> https://terianncarty.com/blueberry-croissant-baked-protein-oats/feed/ 4 27965 Granola Cottage Cheese Ice Cream https://terianncarty.com/granola-cottage-cheese-ice-cream/ https://terianncarty.com/granola-cottage-cheese-ice-cream/#comments Fri, 05 Jul 2024 08:00:47 +0000 https://terianncarty.com/?p=27548 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!

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Granola Cottage Cheese Ice Cream

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!

This post may contain affiliate links

Viral Cottage Cheese Ice Cream

Summer is in full swing over here and homemade ice cream is literally all the rage! Everywhere I look, I see tons of creators making new, fancy versions of ice cream, and I couldn’t wait to make my own! Cottage cheese has found its way into EVERYTHING in the past few years, and ice cream is no exception. I recently made the viral cottage cheese wrap, and it was insane. I also love my cottage cheese feta whip. Cottage cheese is a high-protein source and tastes fabulous. When I was a kid, my mom would eat it with cantaloupe, and I thought that was weird, but she was onto something. Stay tuned for my take on that!

There are only a few ingredients that you need for this recipe, which makes it super accessible. Minimal ingredients with maximum flavor is a win in my book! This ice cream wouldn’t be complete without my granola. I love texture in my ice cream, so I thought, what better way to add texture and flavor than to add my granola? You can use ANY of my granolas, but I opted to add my recent Black Magic Granola that you guys have been LOVING.

High Protein Granola Cottage Cheese Ice Cream

  • Cottage Cheese: Cottage cheese serves as the creamy, high-protein base for this ice cream. Full fat cottage cheese is a great option as it provides a rich and smooth texture, making the ice cream indulgent without the need for heavy cream. Cottage cheese is also packed with protein, containing around 28 grams per cup, which makes this ice cream not only delicious but also high protein! Additionally, it’s a good source of calcium, which is essential for bone health. If you prefer a lower fat version, you can use low fat cottage cheese.
  • Maple Syrup: This natural sweetener brings a rich, earthy sweetness to the ice cream without relying on any refined sugars! It has a lower glycemic index than regular sugar, which means that it impacts blood sugar levels more slowly, making it a healthier choice. If you don’t have maple syrup, you can substitute it with honey, agave nectar, or date syrup – each will lend a unique flavour profile.
  • Peanut Butter: The perfect amount of nuttiness. Peanut butter enhances the creamy texture of this ice cream recipe. A dash of additional protein and healthy fats makes the ice cream more satiating and nutritious. For those with peanut allergies, almond butter, cashew butter, or sunflower seed butter can be used as substitutes, each bringing its own taste to the ice cream.
  • Vanilla Extract: Adds a touch of sweetness and depth. It enhances the flavor of the other ingredients and adds aromatic and complex notes.
  • Sea Salt: A pinch of sea salt goes a long way and is essential for balancing the sweetness and brightening all the flavors of the ice cream.
  • Granola: You know it would be a Teri-Ann Carty recipe if there wasn’t some granola! Adding any granola is going to be perfect but I opted to use my Black Magic Granola as it also provides an incredible visual appeal. Granola also adds extra fiber, vitamins, and minerals, making the ice cream not only delicious but also a bit more nutritious. Feel free to experiment with different granola flavors to customize the ice cream to your taste.

How to Make Cottage Cheese Ice Cream

Blend the Ingredients

Gather your ingredients and get ready for some blending magic! Add the cottage cheese, maple syrup, peanut butter, vanilla extract, and a pinch of sea salt to a food processor or blender. This step is incredibly easy and takes just a few minutes. Simply process the mixture until it becomes smooth and creamy. You’ll be amazed at how quickly the cottage cheese transforms into a luscious, ice-cream-like base. This process not only combines all the flavors beautifully but also ensures that the ice cream will have a perfect, creamy texture!

Add the Granola

Once your base is smooth and creamy, it’s time to add the granola. This step is super simple and adds a wonderful crunch to your ice cream. Stir the granola into the mixture by hand, making sure it’s evenly distributed throughout. This ensures that every bite of your ice cream will have delightful bits of crunchy granola. You can use your favorite store-bought granola or make your own. I loved using my Black Magic Granola for its unique flavor and colour! This step is quick and requires no special skills, making it a breeze for anyone to do. At this point, you could also add whatever other ingredients you wanted, like fresh fruits, nuts or coconut flakes.

Freeze and Wait!

Pour the creamy mixture into a standard loaf pan or whatever container you would like to keep your ice cream in. Place the loaf pan in the freezer and let it sit for about 3-4 hours or until fully set. The waiting might be the hardest part, but it’s worth it! No need for an ice cream maker here, just a bit of patience!

Serve it up

Once the ice cream is fully set, take it out of the freezer and let it sit at room temperature for a few minutes to soften slightly. This makes scooping easier and ensures the ice cream has the perfect creamy consistency. Use an ice cream scoop to serve yourself a generous portion of this high-protein, delicious treat. Enjoy it as is, or add your favorite toppings like fresh fruit, extra granola, or a drizzle of chocolate syrup.

How to Customize Your Cottage Cheese Ice Cream

You can literally customize this recipe a million ways and I hope you try all of them! This is truly just the base of your own desires and imaginations! For a chocolatey twist, mix in some chocolate chips or swirl in a bit of chocolate peanut butter. If you’re a fan of fruit, try blending in some fresh or frozen berries. For a touch of decadence, add a spoonful of your favorite nut butter or sprinkle in some chopped nuts for extra crunch. The possibilities are endless with this high protein, gluten free treat, so get creative and enjoy making it your own!

FAQs on Making Cottage Cheese Ice Cream

How to Store Cottage Cheese Ice Cream

Store the cottage cheese ice cream in an airtight container in the freezer. It will keep for up to two weeks, though it’s best enjoyed within the first week for optimal texture and flavor.

Why Is My Cottage Cheese Ice Cream So Hard?

If your ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping. This will soften it slightly and make it easier to serve.

Can You Freeze Blended Cottage Cheese?

Yes, you can freeze blended cottage cheese; it maintains a creamy texture when frozen.

Is Cottage Cheese Ice Cream Healthy?

Cottage cheese ice cream is a healthier alternative to traditional ice cream. It’s higher in protein, lower in fat (if using low-fat cottage cheese), and free from refined sugars when sweetened with natural sweeteners like maple syrup!

Why You Will Love Cottage Cheese Ice Cream

Get ready to fall in love with a dessert that’s as healthy as it is delicious! This cottage cheese ice cream is a game changer for anyone seeking a high protein treat that doesn’t skimp on flavor or texture. Making this ice cream is a true breeze and enjoyable process! From watching the cottage cheese transform into a creamy base to sprinkling in my Black Magic Granola, the process is fun! You don’t need an ice cream maker and that’s perfect! Enjoy it as a snack, dessert, or post workout. With over 20 grams of protein per serving, this ice cream is sure to become a favorite in your household. 

Try These High Protein Snacks! 

If you loved this ice cream, make sure you leave a review and rating below! Try these other high protein snacks before you go!

Cacao Energy Balls

Protein French Toast

High Protein Vegan Strawberry Ice Cream Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Granola Cottage Cheese Ice Cream

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!
Course Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Freeze Time 3 hours
Total Time 3 hours 10 minutes
Servings 2 cups
Calories 278kcal
Author Teri-Ann Carty

Equipment

  • food processor or blender
  • standard loaf pan
  • spatula
  • freezer

Ingredients

US Customary - Metric

Instructions

  • Add cottage cheese, maple syrup, peanut butter, vanilla and sea salt to a food processor and process until smooth and creamy.
  • Add granola and stir in.
  • Pour mixture into a standard loaf pan.
  • Place in the freezer until fully set. Approximately 3-4 hours. Let it sit at room temperature for several minutes to soften slightly before scooping.

Nutrition

Serving: 1cup | Calories: 278kcal | Carbohydrates: 29g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 566mg | Potassium: 260mg | Fiber: 1g | Sugar: 19g | Vitamin A: 147IU | Vitamin C: 0.01mg | Calcium: 126mg | Iron: 1mg

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