no bake dessert Archives - Teri-Ann Carty

High Protein Cookie Dough Bark

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

Home » no bake dessert

High Protein Cookie Dough Bark

Created by: Teri-Ann Carty

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

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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.

Join my mailing list!

High Protein Cookie Dough Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings pieces

Calories 181kcal

Author Teri-Ann Carty

Equipment

freezer, cookie sheet, parchment paper

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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High Protein Brownie Bites

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

Home » no bake dessert

High Protein Brownie Bites

Created by: Teri-Ann Carty

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

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

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

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

Two Bites of Heaven

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

High Protein Brownie Bites Recipe Ingredients

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

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

Optional Coating Ingredients

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

How to Make These High Protein Brownie Bites

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

Blend the Base

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

Roll It Out and Chill

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

Dip and Decorate

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

Tips For Making These Brownie Bites

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

How to Customize Your Brownie Bites

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

Why You’ll Love These Brownie Bites

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

Brownie Bites FAQ

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

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

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

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

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

Did you make this recipe?

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

Black Sesame Bark

Puffed Quinoa Cups

Almond Butter Protein Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Brownie Bites

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Chill Time 30

Total Time 45

Servings balls

Calories 241kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

Brownie Ingredients

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

Optional Chocolate Coating Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

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

Nutrition

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4-Ingredient Puffed Quinoa Cups

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

Home » no bake dessert

4-Ingredient Puffed Quinoa Cups

Created by: Teri-Ann Carty

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

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4-Ingredient Puffed Quinoa Cups

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

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

Ingredients for Puffed Quinoa Cups

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

What is Popped Quinoa?

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

Surprising Health Benefits of Puffed Quinoa

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

How to Make These Puffed Quinoa Cups

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

Prepare the muffin tin

Line a muffin tin with parchment liners to prevent sticking.

Melt the chocolate

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

Mix the ingredients

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

Fill the cups

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

Top and freeze

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

How to Make Popped Quinoa at Home

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

What Does Puffed Quinoa Taste Like?

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

How to Store Organic Puffed Quinoa

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

Other Ways to Use Popped Quinoa

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

Why You’ll Love This Puffed Quinoa Recipe

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

Did you make this recipe?

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

Snickers Date Bark

Healthy Homemade Vegan Twix Bar

Cherry Rhubarb Crumble Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

4 Ingredient Puffed Quinoa Cups

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings cups

Calories 219kcal

Author Teri-Ann Carty

Equipment

muffin tin

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

High Protein Chocolate Peanut Butter Eggs

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

Home » no bake dessert

High Protein Chocolate Peanut Butter Eggs

Created by: Teri-Ann Carty

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

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

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

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

What Are Peanut Butter Eggs?

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

High Protein Peanut Butter Egg Ingredients

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

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

How to Make Copycat Reese’s Peanut Butter Eggs

Making the Peanut Butter Filling

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

How to Shape Peanut Butter Eggs

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

Dipping the Peanut Butter Eggs

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

Final Touch & Freezing

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

Success Tips for Coating the Peanut Butter Eggs

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

Why You’ll Love These High Protein Peanut Butter Eggs

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

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

Did you make this recipe?

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

Blueberry Banana Baked Oats

Walnut Maple Granola

Chocolate Peanut Butter Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Peanut Butter Eggs

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings eggs

Calories 283kcal

Author Teri-Ann Carty

Equipment

baking sheet
freezer
parchment paper
microwave or double boiler

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

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

Nutrition

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

Snickers Date Bark

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

Home » no bake dessert

Snickers Date Bark

Created by: Teri-Ann Carty

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

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Viral Snickers Date Bark

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

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

What is The Viral Date Bark Recipe?

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

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

Snickers Date Bark Ingredients

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

Health Benefits of Medjool Dates

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

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

How To Make Snickers Date Bark

Prep the Base

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

Add the Peanut Butter Layer

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

Melt the Chocolate

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

Assemble the Bark

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

Freeze & Slice

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

Tips For Success With This Recipe

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

Serving & Storing this Recipe

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

Why You’ll Love This Viral Date Bark

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

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

Enjoy These Recipes Next!

Healthy Homemade Vegan Twix Bar

Cottage Cheese Banana Blueberry Muffins

Macadamia Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Snickers Date Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings pieces

Calories 204kcal

Author Teri-Ann Carty

Equipment

freezer
cooke sheet
Rolling Pin

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

These are my favorite dates

Nutrition

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

High Protein Vegan Strawberry Ice Cream Bars

Teri-Ann Carty — Fri, 21 Jun 2024 08:00:22 +0000

Home » no bake dessert

High Protein Vegan Strawberry Ice Cream Bars

Created by: Teri-Ann Carty

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

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The Best Vegan Strawberry Ice Cream Bars

Happy SUMMER my friends! Here’s to ice cream bars, cottage days, picnics in the park, and swimming in lakes. Summer is the best and it doesn’t last long enough, so let’s enjoy every lasting second while we can! This recipe is entirely inspired by summer and all the things I love the most about it! These High Protein Vegan Strawberry Ice Cream Bars are so fun and I am thrilled to share them with you. These bars are refined sugar-free, packed with fibre from the strawberries, made with whole ingredients, and have protein powder in them to help balance out blood sugar. The chocolate coating is a non-negotiable in my opinion however they’re absolutely amazing without it too! Try them and cool off like never before! They are a great afternoon delight, especially when having company over to hang in the backyard! Let’s get into it.

High Protein Vegan Strawberry Ice Cream Bars Ingredients

Raw Cashews: Soaked overnight, raw cashews become incredibly soft and blend into a smooth, creamy base for the ice cream. They provide a rich, keeping this recipe dairy-free, they give the bars their luxurious texture while adding healthy fats and essential minerals like magnesium and iron.
Protein Powder: I used Botanica protein powder and it never disappoints. Adding this protein boost takes these healthy ice cream bars to another level. Choose a high-quality, plant-based protein powder like this Botanica one as it will blend seamlessly not providing a gritty texture and complements the flavors of the other ingredients nicely.
Full-Fat Coconut Milk: Essential for ensuring a rich and creamy texture, full-fat coconut milk brings a delightful coconut flavor and creaminess to the ice cream bars. The healthy fats in coconut milk also contribute to a satisfying mouthfeel and longer-lasting energy.
Frozen Strawberries: These berries provide the ice cream with its delightful strawberry flavor and natural sweetness. Frozen strawberries blend easily into the mixture, giving the bars their signature taste while adding fibre and antioxidants.
Beet Crystals: This natural sweetener turns these ice cream bars into the most beautiful vibrant pink and adds a subtle sweetness to the bars. Beet crystals are also packed with nutrients like vitamins and minerals, making them a healthier alternative to artificial colourings and sweeteners. Balance the sweetness of these ice cream bars to your own preference, you could use cane sugar or maple syrup but really the beet crystals and strawberries do the trick on their own! Here are the ones that I used.
Vanilla Extract: A splash of vanilla extract adds depth and complexity to the flavor profile of the ice cream bars. It enhances the sweetness of the strawberries and complements the creamy coconut milk, bringing a warm, aromatic note to the recipe.
Pinch of Salt: A small amount of salt is crucial for balancing the sweetness of the ice cream and enhancing the overall flavors. It brings out the natural sweetness of the strawberries and vanilla, making each bite more flavorful.
Fresh Strawberries: Diced fresh strawberries add new dimension to the texture of your ice cream bars. You could use frozen if that’s all you have but you’ll have to thraw them slightly to chop up. The additional diced strawberry adds additional fibre, vitamins, and antioxidants, making the bars even more nutritious and refreshing.
Dark Chocolate Discs: These create the perfect chocolate coating for the ice cream bars. Dark chocolate provides a rich, slightly bitter contrast to the sweet and creamy ice cream, and it’s packed with antioxidants and heart-healthy compounds.
Coconut Oil: Added to the chocolate discs to help the chocolate coating set smoothly. It also adds a subtle coconut flavor that enhances the overall taste of the bars.
Maldon Sea Salt: Optional but like why wouldn’t you?! Sprinkling a touch of Maldon sea salt on the chocolate coating adds a delightful salty-sweet contrast. The flaky texture of the salt enhances the flavors of the chocolate and the ice cream, making each bite even more satisfying.

Do I Need An Ice Cream Maker?

No! You don’t need an ice cream maker for this recipe which is a true game changer! While an ice cream maker can create a smooth texture for your ice cream a good quality blender will do an excellent job of mixing the ingredients. This is the blender that I always use and trust and it’s never failed me! I have made everything from cheesecake, soups and ice creams with this blender and they always turn out smooth and luxurious! Another item you will need to make these ice cream bars is a mould. I used these moulds and they are absolutely incredible! I’ve also used them for this recipe and this one.

How To Make Vegan Strawberry Ice Cream Bars

To make these delicious vegan strawberry ice cream bars, start by draining and rinsing raw cashews that have been soaked overnight. Add the cashews to a blender along with protein powder, full-fat coconut milk, frozen strawberries, beet crystals, vanilla, and a pinch of salt. Blend until smooth and creamy. Then, add diced fresh strawberries and pulse for 3-5 seconds. Pour the mixture into moulds placed on a parchment-lined cookie sheet, insert popsicle sticks, and freeze until solid (approximately 3-4 hours). Once frozen, melt dark chocolate with coconut oil, dip the bars into the chocolate, and place back on the parchment paper to set. Drizzle with remaining chocolate and sprinkle with Maldon sea salt if desired!

Tips for Making the Best Vegan Ice Cream Bars

Soak Cashews Properly: Make sure to soak the cashews overnight for the creamiest texture. This process softens the cashews, allowing them to blend seamlessly into a smooth base without leaving any gritty bits, ensuring a luxurious, silky consistency in your ice cream bars. I know that this means planning ahead a bit but I promise it is well worth it!
Blend Thoroughly: Blend the mixture until completely smooth and creamy to avoid any grainy texture. A high-speed blender works best for this step, as it ensures that all the ingredients are fully incorporated, resulting in a perfectly smooth ice cream mixture.
Use Quality Ingredients: High-quality dark chocolate and fresh strawberries will make a noticeable difference in flavor. Opt for organic strawberries and high-cocoa-content dark chocolate to enhance the natural sweetness and richness of your ice cream bars, making them taste even more delicious and indulgent.
Freeze Fully: Ensure the bars are fully frozen before dipping them in chocolate to prevent melting. This usually takes about 3-4 hours; making sure they are solid helps the chocolate coating adhere better and prevents it from sliding off or melting during the dipping process.

Why You’ll Love These Vegan Strawberry Ice Cream Bars!

These Vegan Strawberry Ice Cream Bars are the perfect summer treat. They are creamy, rich, and packed with strawberry flavour. The addition of protein powder makes them a nutritious option for a post-workout snack or a healthy dessert. Plus, they are dairy-free, refined sugar-free, and can be made without an ice cream maker, making them accessible and easy to prepare.

Other Fresh and Easy Summer Recipes to Try

If you enjoyed these Vegan Strawberry Ice Cream Bars, be sure to try these other refreshing summer recipes:

Banana Citrus Strawberry Popsicles

Peanut Butter and Jelly Ice Cream Bar

Vegan Cookies and Cream Magnums

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Vegan Strawberry Ice Cream Bars

Course Dessert, Snack

Cuisine Canadian, Vegan

Prep Time 15

Freeze Time 3

Total Time 3 15

Servings bars

Calories 412kcal

Author Teri-Ann Carty

Equipment

blender
mould

Ingredients

1 cup raw cashews soaked overnight
¼ cup Botanica Health protein powder
1 can coconut milk full fat
2 cups strawberries frozen
1 tbsp beet crystals
1 tsp vanilla
1 pinch salt
½ cup fresh strawberries diced
1½ cup dark chocolate discs
1 tsp coconut oil
maldon sea salt optional

US Customary - Metric

Instructions

Drain and rinse cashews and add them to the blender
Add protein powder, coconut milk, frozen strawberries, beet crystals, vanilla, and salt.
Firmly place lid on top of blender.
Blend until smooth and creamy. Add fresh strawberries and pulse again for 3-5 seconds.
Place parchment paper on a cookie sheet. Place moulds on the cookie sheet and carefully fill the moulds. Insert popsicle sticks and place in the freezer until solid. Approximately 3-4 hours.
Melt chocolate with coconut oil until smooth and let it cool slightly.
Dip bars into chocolate and place onto parchment paper. Place in the freezer until chocolate is set.
Drizzle the bars with remaining chocolate and sprinkle with salt.

Nutrition

The post High Protein Vegan Strawberry Ice Cream Bars appeared first on Teri-Ann Carty.

3 Ingredient Chickpea Chocolate Bark

Teri-Ann Carty — Fri, 19 Apr 2024 05:00:25 +0000

Home » no bake dessert

3 Ingredient Chickpea Chocolate Bark

Created by: Teri-Ann Carty

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

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Ingredient Homemade Chocolate Bark

Chickpeas: High in fibre and protein, chickpeas add a satisfying crunch and nutritional boost, making the bark more filling and blood sugar-friendly.
Dark Chocolate: Rich in antioxidants and capable of providing a deep, satisfying flavor, dark chocolate is an excellent base for the bark. Its slight bitterness complements the sweetness of the almond butter. Dark chocolate also makes this treat totally dairy free! I used this dark chocolate.
Almond Butter: Adds creaminess and a subtle nutty flavor, enhancing the bark’s texture and taste while contributing healthy fats and additional protein.

How to Make Chocolate Bark

Making this chocolate bark is surprisingly straightforward, yet the results are utterly delicious. Begin by ensuring your chickpeas are well-drained, rinsed, and thoroughly dried. The key to achieving the perfect crunch is removing the skins, which allows the chickpeas to crisp up beautifully in the air fryer. Once crispy, let them cool to enhance their texture further.

Meanwhile, melt the dark chocolate until it’s silky smooth, then stir in the almond butter for a rich, creamy blend. This combination provides a fantastic base for the chickpeas, ensuring each piece of bark has a delightful mix of flavors and textures.

To assemble the bark, simply mix the cooled chickpeas into the chocolate and almond butter mixture, ensuring each chickpea is well-coated. Spread the mixture evenly on a parchment-lined cookie sheet and freeze until set. This step is crucial as it solidifies the bark, making it easy to break into snackable pieces later. Once solid, use a sharp knife to break the bark into pieces, sprinkle with a touch of Maldon sea salt to enhance the chocolate’s depth, and store in the freezer. This not only keeps the bark fresh but also maintains its delightful crunch.

Chocolate Bark Notes & Tips

Peel your chickpeas: it may seem tedious but is worth the effort for the extra crunch it delivers.
Ensuring chocolate is well-melted: Make sure the chocolate is well smoothly combined with the almond butter as this will help ensure all chickpeas are covered.
Store in the freezer: keeping this bark in the freezer not only to keep it firm but also to retain the crispness of the chickpeas.

Here’s Why I Love This Chocolate Bark Recipe

Ideal for nearly anyone this recipe is a responsible and easy way to indulge! The inclusion of chickpeas transforms a simple sweet into a fibre and protein-rich snack that supports blood sugar control.

If You Liked This Recipe You’ll Want to Try These!

Try out my other bark and snack recipes below,

Strawberry Chocolate Bark

Tahini Oatmeal Chocolate Chip Cookies

Chocolate Avocado Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

3 Ingredient Chickpea Chocolate Bark

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

Course Dessert, Snack

Cuisine Canadian, Vegan

Prep Time 20

Freeze Time 1

Total Time 1 20

Servings

Calories 725kcal

Author Teri-Ann Carty

Equipment

air fryer, freezer
parchment paper
cookie sheet

Ingredients

2 cups chickpeas drained rinsed, skins removed and dried well
1 tsp olive oil
½ tsp salt
2 cups dark chocolate chips
¼ cup almond butter
Maldon sea salt

US Customary - Metric

Instructions

Preheat airfryer to 390 for 3 minutes.
Place prepared chickpeas in a bowl and drizzle with oil and salt. Stir to coat and place in the air fryer. Air fry for approximately 15 minutes shaking the basket every few minutes to ensure even frying. Chickpeas should be crispy. Keep air frying until you reach desired crispiness. Set aside to cool. They will crisp up more as they cool.
Melt chocolate until smooth. Add almond butter to chocolate and stir to combine.
Place parchment onto a cookie sheet.
Add cooled chickpeas to chocolate mixture and stir to coat. Spread evenly onto parchment paper.
Place into the freezer for 1 hour or until fully set. Sprinkle with maldon salt.
Break into pieces using a sharp knife. Store in the freezer.

Notes

https://www.pure-food.ca/products/dark-chocolate-chunks-7-oz

Nutrition

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Chocolate Avocado Pudding

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

Home » no bake dessert

Chocolate Avocado Pudding

Created by: Teri-Ann Carty

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

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A Chocolate Avocado Pudding Thats Vegan and Dairy free!

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

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

What You Need to Make Chocolate Avocado Pudding

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

Optional Toppings

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

How to Make Chocolate Avocado Pudding

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

Can You Taste the Avocado?

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

How Long Does Chocolate Avocado Pudding Last?

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

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

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Avocado Pudding

Course Desserts & Sweets, Snack

Cuisine Canadian, Vegan

Prep Time 15

Total Time 15

Servings

Calories 330kcal

Author Teri-Ann Carty

Equipment

food processor or blender

Ingredients

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

Optional Toppings

yogurt
granola
shaved chocolate or cacao nibs

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Strawberry Chocolate Bark

Teri-Ann Carty — Fri, 16 Feb 2024 09:00:42 +0000

Home » no bake dessert

Strawberry Chocolate Bark

Created by: Teri-Ann Carty

There is a new Chocolate Bark in town and she's adorned with granola, tahini and most importantly Strawberries! This vegan, gluten free treat has the perfect balance of sweet and salty in every bite. With only a few essential ingredients this Strawberry Chocolate bark is the perfect set it and forget it recipe - or if you're like me; you'll set it and "patiently" wait for it to set!

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Strawberry Chocolate Bark

How does one improve upon the already beloved concept of chocolate bark? By infusing it with fresh strawberries, of course! From the tartness of strawberries to the richness of dark chocolate and the nutty depth of tahini and sesame seeds, each bite is a delightful experience. It’s vegan, gluten-free, and packed with wholesome ingredients, making this a guilt-free treat you’ll come back to time and again. While this bark is a standalone marvel, it pairs wonderfully with a cup of homemade cashew milk, adding a creamy contrast to the crunchy, chocolatey treat. It’s also a fantastic topping for ice cream or a special addition to your morning smoothie bowl. After experimenting with banana and date bark, I’ve landed on strawberry as the perfect base for this delectable creation.

Ingredients for Strawberry Chocolate Bark

Strawberries: Strawberries add a fresh, slightly tart flavour that contrasts beautifully with the sweet chocolate, making the bark feel lighter. Barks have been made with all types of fruits from bananas, dates, raspberries and beyond. The options are endless and you could also do a mix of berries if that floats your boat!
Tahini: The more runny, the better. Tahini introduces a creamy, nutty element that binds the granola and strawberries together under a layer of chocolate. Almond butter or cashew butter can provide a similar creamy texture and richness if tahini is not readily available. I used this one.
Tried and True Granola: My Tried and True Granola recipe goes PERFECTLY with this bark. It adds a necessary element of crunch and a hint of sweetness, enhancing the bark’s texture. Get my granola recipe here.
Dark Chocolate: Melted until smooth, dark chocolate is the decadent finishing touch that ties all the ingredients together. Some people will use milk chocolate, however, I find it a little too sweet for the recipe, but if you prefer a less intense chocolate than milk chocolate is a good solution.
Toasted Sesame Seeds: A sprinkle of sesame seeds adds a subtle crunch and a nutty flavour that compliments the tahini.
Flaky Sea Salt: Just a pinch to enhance all the flavours and add a slight contrast to the sweetness of the chocolate

How to Make Chocolate Bark

It’s easy folks! The photos really make this simple dessert look complicated but rest assured it truly is simple and a delightful experience. The process is a straightforward process and involves layering the ingredients thoughtfully to achieve the perfect balance of flavors and textures. The key is in the preparation—slicing the strawberries thinly, ensuring the tahini is runny enough to spread easily, and melting the chocolate to a smooth consistency. Once assembled and frozen, the bark becomes a delightful treat that’s both nourishing and indulgent.

How Long Does Chocolate Bark Last

If you can keep your hands off it, and store it in an airtight container in the freezer; this Strawberry Chocolate Bark can last for several weeks. You can make it ahead of time if you’re on sweets duty or to share with guests.

How to Melt Chocolate Without a Microwave

If you don’t have a microwave or simply just don’t want to use it; melting chocolate is still absolutely possible. To melt your chocolate without a microwave you can utilize the double boiler method. Place chopped chocolate in a heatproof bowl set over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir gently until smooth and fully melted.

Tips For Making the Perfect Bark

Ensure your strawberries are snugly arranged to prevent tahini from escaping.
Use the runniest tahini you can find for smooth spreading.
Practice patience and allow the bark to set in the freezer overnight for the best texture.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Strawberry Chocolate Bark

Course Desserts & Sweets, Sharable & Snacks

Cuisine Canadian, Vegan

Prep Time 15

Cook Time 12

Total Time 12 15

Servings

Calories 356kcal

Author Teri-Ann Carty

Equipment

cookie sheet

Ingredients

12-14 strawberries sliced
¾ cup tahini the runnier the better
1 cup tried and true granola
1 cup dark chocolate chopped and melted till smooth
2 tbsp toasted sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Trim and slice strawberries.
Place a piece of parchment down on cookie sheet.
Arrange strawberries on parchment. Try to arrange so there is very little space between the berries for tahini to escape. Keep them snug! Place a second piece of parchment on top of strawberries. Use a flat bottomed ramekin to press the strawberries down. Gently remove parchment.
Pour tahini over the strawberries. The *runnier your tahini, the better*.
Scatter granola evenly over tahini.
Once chocolate is melted, pour over granola. Try to evenly distribute the chocolate. Use an offset spatula to spread the chocolate corner to corner if possible.
Sprinkle chocolate with sesame seeds and sea salt. Place in the freezer to set for a minimum of 4 hours or even better, overnight.
Remove from the freezer and peel parchment off the bottom. Use a sharp knife to cut into pieces. Store in the freezer.

Notes

There are different brands of tahini. Some tahini will be thicker than others. I like to buy the runny kind.

Nutrition

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

Nature’s Path Love Crunch Holiday Bark

Teri-Ann Carty — Tue, 19 Dec 2023 09:00:36 +0000

Home » no bake dessert

Nature’s Path Love Crunch Holiday Bark

Created by: Teri-Ann Carty

My Nature's Path Love Crunch Holiday Bark combines only two ingredients – flavorful Love Crunch granola and rich chocolate. It's an easy, festive dessert that’s as fun to make as it is to eat, ideal for adding a colorful touch to your holiday dessert table.

This post may contain affiliate links

Teri-Ann here with the easiest, most delicious and beautiful bark you’ll make! This wonderful treat is made with only two ingredients (not including love) and is really beautiful way to jazz up your holiday dessert spread! This super simple yet stunningly festive recipe is my Nature’s Path Love Crunch Holiday Bark. It’s all about embracing the joy of effortless holiday baking. With just two key ingredients and a touch of creativity, you can whip up a dessert that’s not only delicious but also a feast for the eyes.

All you need for the Nature’s Path Love Crunch Holiday Bark

Love Crunch Red Berries Granola: This granola is not just a treat for your taste buds but also a visual delight. The red berries in it add a pop of festive color and a burst of fruity flavor that perfectly complements the chocolate. I love granola and this one is such a wonderful treat to have fun with in the kitchen!
Chocolate Bars (White, Dark, Matcha): Looking to wow the chocolate lover in your life? I’ve combined different chocolate flavors to not only create a beautiful marble effect but also a taste that caters to all chocolate lovers. The matcha chocolate adds a unique twist, but if it’s not available, a mix of milk, dark, and white chocolate will still create a beautiful and tasty bark.

Creating Your Holiday Bark

Making this Holiday Chocolate Bark really couldn’t get any easier! Start by melting the chocolate bars in the oven, creating a beautiful swirl of colors with a skewer, and then sprinkle the Love Crunch granola evenly on top. The granola adds a wonderful crunch and texture to the smooth, rich chocolate base. You could add more ingredients to the bark if you wanted; this recipe is absolutely customizable but I loved keeping it simple and letting the beauty of it speak to how delicious it is! Freeze until set, and voila – you have a delightful holiday treat that’s perfect for sharing.

Making my Nature’s Path Love Crunch Holiday Bark is a testament to the fact that sometimes, the simplest recipes are the most rewarding. So whether you’re looking for a quick addition to your festive dessert table or need an easy-to-make edible gift, this holiday bark has got you covered!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Nature's Path Love Crunch Holiday Bark

My Nature's Path Love Crunch Holiday Bark combines only two ingredients – flavourful Love Crunch granola and rich chocolate. It's an easy, festive dessert that’s as fun to make as it is to eat, ideal for adding a colourful touch to your holiday dessert table.

Course Desserts & Sweets, Snack

Cuisine Canadian

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 206kcal

Author Teri-Ann Carty

Equipment

1 microwave

Ingredients

1½ cups Love Crunch Dark Chocolate & Red Berries Granola
1 bar white chocolate
1 bar dark chocolate
1 bar matcha chocolate

US Customary - Metric

Instructions

Preheat oven to 160 degrees. Lay a piece of parchment paper onto a cookie sheet.
Place chocolate bars on parchment. Make sure they are touching each other.
Place chocolate in the oven for 15-20 minutes the chocolate should look melty and soft. Use a skewer to create a swirly design bringing all 3 flavours of chocolate together.
Crumble granola on top in an even layer.
Place in the freezer for 2 hours or until fully frozen. Break apart with your hands or a sharp knife.
Store in an airtight container in the freezer.

Notes

If you can't find matcha chocolate, use milk, dark and white! The effect will be equally as pretty!

Nutrition

The post Nature’s Path Love Crunch Holiday Bark appeared first on Teri-Ann Carty.

Tahini Brown Butter Rice Crispy Treats

Teri-Ann Carty — Fri, 17 Nov 2023 09:00:36 +0000

Home » no bake dessert

Tahini Brown Butter Rice Crispy Treats

Created by: Teri-Ann Carty

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

This post may contain affiliate links

A Healthy Twist on a Classic Snack!

If you’ve been following my recipe journey, you’ll know I love putting a healthy twist on classic treats. Today, I’m excited to share my latest creation: the Tahini Brown Butter Rice Crispy Treat. This recipe has taken social media by storm, and for a good reason! If you have no idea what I am talking about let me get you up to speed. These Tahini Brown Butter Rice Crispy Treats are quite literally the most delicious snack I’ve had in quite some time. Brown Butter and Tahini in ONE treat?! Yes please. The crunch is perfection, the richness from the brown butter and the tahini all just work too perfectly together. You kind of have to try them to understand it.

Tahini Brown Butter Rice Crispy Treats Ingredients:

Puffed Rice: Puffed rice is a light and digestible grain, making it a great base for a snack. It’s naturally low in calories, making it an excellent choice for those who are mindful of their calorie intake. Although it’s not particularly high in protein or fiber, its gentle texture and digestibility make it a good option for a light snack.
Tahini: Tahini is made from ground sesame seeds, and a nutrient powerhouse. It’s rich in healthy fats, particularly omega-3 and omega-6 fatty acids, which are essential for brain health and reducing inflammation. Tahini is also a good source of protein, making it an excellent ingredient for those looking to increase their protein intake. Additionally, it contains various vitamins and minerals, including calcium, magnesium, and iron.
Maple Syrup: Unlike refined sugars, maple syrup contains some beneficial nutrients and antioxidants. It has minerals like zinc and manganese, which play a role in bone health and immune function. While it’s still a form of sugar and should be consumed in moderation, maple syrup is a more natural and nutrient-rich sweetener compared to refined sugars. Not to mention it is my favorite way to sweeten anything!
Protein Powder: Adding in protein powder significantly boosts their protein content. Protein is essential for muscle repair, immune function, and overall bodily functions. Using protein powder in a snack like this can help increase satiety, making you feel full for longer, and can be particularly beneficial for those looking to increase their protein intake for muscle building or maintenance while enjoying it in another form other than a smoothie or protein bar.

How do you Brown Butter?

One major component of these treats begins with the art of browning butter. If you haven’t tried this before, you’re in for a treat! Browning the butter adds a depth of flavor, a nutty aroma that’s unique and next level. We then take this mixture and lovingly combine it with organic puffed rice and hemp seeds, creating a delightful texture that’s both crunchy and smooth. The puffed rice is like little clouds of joy, and the hemp seeds add a subtle nuttiness and a punch of protein. The real magic happens when you press this beautiful blend into a pan and let it set in the freezer. The anticipation is real, but trust me, it’s worth the wait!

Why You’ll Love This Rice Crispy Recipe

This rice crispy recipe is packed with protein, making it an ideal snack for post-workout, mid-day munchies, or even a late-night treat. The best part? You get all the sweetness without the guilt, thanks to natural sweeteners like maple syrup. I’ve been over the moon with your feedback and love for this recipe. It inspires me to keep experimenting and bringing you more recipes that tick all the boxes – protein-rich, guilt-free, and absolutely indulgent. At the end of the day, it’s all about finding the balance between nurturing our bodies and treating our taste buds.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Tahini Brown Butter Rice Crispy Treats

This treat uses browned butter, which by the way is insanely tasty and holds the treat together like a DREAM! So go ahead and make these TREATS! Enjoy them and know that if you are yearning for more protein snacks, I GOT YOU. I am committed to creating more, for you, for me, for US.

Course Desserts & Sweets, Snack

Cuisine Canadian

Prep Time 30

Cook Time 2

Total Time 2 30

Servings

Calories 373kcal

Author Teri-Ann Carty

Equipment

8x8 pan
bowls

Ingredients

4 cups organic puffed rice
½ cup hemp seeds
⅓ cup browned butter I use salted
1 cup runny tahini plus more for drizzle
7 tbsp maple syrup
1 scoop protein powder
pinch of salt
2 tbsp sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Start by browning butter in a small pot. Allow the butter to cool slightly. you mix puffed rice and hemp seeds.
To a large glass measuring cup mix tahini, browned butter, maple syrup, protein powder and salt. Mix until smooth. Pour over puffed rice and hemp seeds. Mix thoroughly! Scrape into 8x8 pan and press down FIRMLY. Place in the freezer for a minimum 2 hours. Remove from the freezer and drizzle with more tahini, sprinkle with more hemp, sesame seeds and flaky salt. Cut into bars and enjoy. Store in the freezer.

Nutrition

The post Tahini Brown Butter Rice Crispy Treats appeared first on Teri-Ann Carty.