no bake Archives - Teri-Ann Carty

Mocha Protein Ice Cream Bars

Teri-Ann Carty — Mon, 03 Aug 2026 08:00:52 +0000

Home » no bake

Mocha Protein Ice Cream Bars

Created by: Teri-Ann Carty

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 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.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Mocha Protein Ice Cream Bars

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Total Time 4

Servings bars

Calories 556kcal

Author Teri-Ann Carty

Equipment

freezer, stainless steel bowls, whisk
popsicle moulds

Ingredients

1½ cups whipping cream cold
⅓ cup condensed milk
1 cup Greek yogurt cold
1 tsp vanilla
1 package Holos Mocha Muesli

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

The post Mocha Protein Ice Cream Bars appeared first on Teri-Ann Carty.

Snickers Banana Popsicles

Teri-Ann Carty — Fri, 24 Jul 2026 08:00:31 +0000

Home » no bake

Snickers Banana Popsicles

Created by: Teri-Ann Carty

If you love Snickers chocolate bars as I do, you're going to be obsessed with these Chocolate Banana Popsicles, aka my Snickers Popsicles! They are an easy homemade Snickers-inspired treat, made with frozen bananas, creamy peanut butter, roasted peanuts, dark chocolate, and flaky sea salt. Sweet, salty, crunchy, chocolatey, naturally gluten free, and perfect for summer when you want a fun frozen dessert that tastes like a candy bar but feels a little more wholesome!

This post may contain affiliate links

Homemade Snickers Banana Popsicles

Years ago, I made banana bark, and it kind of went viral, with several accounts reposting it. I clearly love a Snickers-inspired recipe because I have made Vegan Marshmallow Snickers Bars, the infamous Snickers Date Bark, and now I am so excited to share what might be the world’s easiest Snickers recipe: the Banana Snickers Popsicle!

Think of these as homemade Snickers bars in a popsicle form. A banana gets a popsicle stick, a generous layer of peanut butter, a crunchy coating of roasted peanuts, a dunk in melted dark chocolate, and a final sprinkle of flaky sea salt. That is it.

This recipe is kind of a take on my Banana Bark from 2023, but in popsicle form, which is perfect for the kind of weather we are having right now.

Easy is the name of the game. Summer feels busy, and my life has been rather overwhelming. I’m going through a heavy time, and god knows I do not need to overcomplicate anything. I’m quite happy to insert a popsicle stick into a banana, cover it with peanut butter, peanuts, and chocolate, and call it dessert.

If you are with me, let’s go!

Why You’ll Love These Banana Chocolate Popsicles!

They are simple, refreshing, nostalgic, delicious and chocolatey – what isn’t there to love? These deeply satisfying popsicles will not last long, especially if the weather keeps up with this heat! They truly are a gift from the freezer on a hot day, and it’s like having your favourite chocolate bar but cold and infused with banana.

They are sweet from the banana, rich from the peanut butter, crunchy from the peanuts, and coated in dark chocolate for that classic Snickers feeling. A little flaky salt on top brings everything together because chocolate, peanut butter, banana, and salt will always be a yes from me.

Naturally gluten free, easy to keep in the freezer, and perfect for kids, adults, summer parties, late-night freezer raids, or anytime you want something cold and chocolatey.

Ingredients for Homemade Snickers Banana Popsicles

Bananas are the base of these popsicles. Once frozen, they become creamy, sweet, and almost ice cream-like. Use ripe bananas that are sweet but still firm enough to hold their shape when sliced and placed on popsicle sticks.
Peanut Butter is what gives these popsicles the Snickers vibes. I love using my homemade peanut butter because it tastes so fresh. If you don’t want to make your own peanut butter, of course, any creamy organic peanut butter will work.
Roasted Peanuts bring crunch and are essential if you want these popsicles to taste like a Snickers bar. They stick to the peanut butter, creating a textured coating before the bananas are dipped in chocolate. Press them in gently so every bite has that salty, nutty crunch.
Dark Chocolate Chips create the outer shell once melted, and the popsicles are dipped. Once the chocolate sets in the freezer, it becomes crisp and snappy around the banana, peanut butter, and peanuts. Milk chocolate will work, but it will be much sweeter. I prefer dark chocolate here because the bananas are already naturally sweet.
Flaky Sea Salt is the finishing touch. It balances the sweetness, makes the chocolate taste richer, and gives the popsicles that salty-sweet magic that makes Snickers-inspired recipes so good.

How to Make These Chocolate Covered Banana Popsicles

These Snickers popsicles are fun to make and super easy! Recruit the kiddos or whip these together before the next heatwave, and you’ll have yourself a nostalgic snack that you made right at home!

Prepare Your Plate

Place a piece of parchment paper onto a large plate or platter. Make sure the plate fits in your freezer before you begin. Please do not learn this lesson after the bananas are already covered in peanut butter and chocolate.

Prepare the Bananas

Peel the bananas and slice each one in half. You should have eight banana halves total. Insert a popsicle stick into the bottom of each banana half. Push it in far enough that the banana feels secure, but not so far that it splits.

Spread with Peanut Butter

Spread a generous amount of peanut butter onto each banana, about one tablespoon per banana half. It does not have to be perfect. Rustic is fine. Delicious is the goal.

Roll in Peanuts

Place the roasted peanuts onto a plate. Roll each peanut butter-coated banana into the peanuts, pressing any loose peanuts gently into the peanut butter so they stick.

Freeze Briefly

Place the bananas onto the parchment-lined plate and freeze for about 30 minutes. This helps everything firm up before dipping in chocolate.

Coat with Melted Chocolate

Melt the dark chocolate chips in the microwave in 30-second increments, stirring between each round, until completely smooth. Use a narrow glass or jar if you can, because it makes dipping easier. Dunk each banana into the melted chocolate, letting any excess drip off. Place the dipped bananas back onto the parchment paper.

Add Flaky Salt

Before the chocolate fully sets, sprinkle each pop with flaky sea salt.

Freeze Until Set

Freeze until fully set, about 2 hours. Once frozen, they are ready to enjoy!

Ways to Customize Your Snickers Banana Popsicles

There are so many ways to make these chocolate banana popsicles your own.

Switch up your nut butter: Not a fan of peanut butter? Swap it out for almond butter, cashew butter, or go nut-free and use sunflower seed butter or tahini would also work. Each one will give the pops a slightly different flavour, but the method stays the same.
Want more crunch? Roughly chop your peanuts if you want a finer layer of crunch; you could also do a double layer if you wanted to. Try adding crushed pretzels, granola, cacao nibs, or toasted coconut for another texture.
Make it caramely: You could add a very thin layer of date caramel before rolling the bananas in peanuts. That would be next-level delicious, but also a little more work, and today we are not overcomplicating our lives.

Homemade Snickers Banana Popsicles FAQ

How long do frozen banana pops last? Store them in an airtight freezer-safe container for up to one month. Place parchment paper between layers so they do not stick together.

Can kids eat these? Absolutely. Kids will love these. Just be mindful of peanut allergies and consider cutting them into smaller pieces for younger children.

Can I make these without peanuts? Yes. You can use chopped almonds, cashews, sunflower seeds, pumpkin seeds, granola, or coconut instead. The flavour will change, but they will still be delicious.

What if my chocolate is too thick for dipping? Add a teaspoon of coconut oil to the melted chocolate to help thin it out and make dipping easier.

Did you make this recipe?

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

Sugar-Free Strawberry Ice Cream Bars

Granola Cottage Cheese Ice Cream

Peanut Butter and Jelly Ice Cream Bar

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Homemade Snickers Banana Popsicles

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings popsicles

Calories 389kcal

Author Teri-Ann Carty

Equipment

popsicle sticks, parchment paper, microwave

Ingredients

4 bananas
¼-⅓ cup organic peanut butter
1 cup roasted peanuts
1½ cups dark chocolate chips
flaky sea salt

US Customary - Metric

Instructions

Place parchment down onto a large plate or platter.
Peel bananas and slice in half.
Insert a popsicle stick into the bottom of each banana half.
Spread a generous amount of peanut butter onto bananas (approximately 1 tbsp per banana).
Place peanuts onto a plate and roll the banana into the peanuts; press any loose peanuts into the peanut butter.
Place bananas onto a parchment-lined plate and place in the freezer for approximately 30 minutes.
Melt chocolate in the microwave in 30-second increments until fully smooth.
Dunk bananas into chocolate, allowing any excess chocolate to drip off.
Place on parchment paper and sprinkle with flaky salt.
Freeze until fully set, about 2 hours.

Notes

Milk chocolate will work, but it will be very sweet.

Nutrition

The post Snickers Banana Popsicles appeared first on Teri-Ann Carty.

Peanut Butter & Jelly Yogurt Bites

Teri-Ann Carty — Wed, 25 Mar 2026 08:00:32 +0000

Home » no bake

Peanut Butter & Jelly Yogurt Bites

Created by: Teri-Ann Carty

If you're looking for a no bake snack thats high protein, nostalgic and easy to make, these Peanut Butter & Jelly Yogurt Bites are about to become your new obsession. Made with creamy Greek yogurt, juicy raspberries, peanut butter, and Botanica protein powder, these frozen yogurt bites will remind you of your childhood all while satisfying that sweet tooth and giving you a little dose of protein magic!

This post may contain affiliate links

The Best Peanut Butter & Jelly Snack!

If you are looking for a quick, easy, and snack, these healthy peanut butter and jelly yogurt bites are exactly what you need. They combine everything we all love about the nostalgic combo of PB&J but add an extra layer of goodness when combined with creamy Greek yogurt! And look, I KNOW we’re still exceptionally far from summer, but in my opinion, no bake snacks are always in season and having a freezer stocked with delicious, healthy goodies is never a bad thing!

I love a baked treat more than the average bear, but nothing says convenience like reaching into the freezer for a healthy bite. To bump up the protein, I used my favorite protein powder from Botanica Health, because I’m obsessed with how easily it incorporates into the yogurt without a grainy texture. This proudly Canadian brand uses only organic ingredients, is easy to find locally and the subtle vanilla flavor works perfectly in any recipe its added to!

These frozen Greek yogurt bites are high in protein, naturally sweetened, and coated in rich dark chocolate for the perfect finishing touch. The raspberries add natural sweetness and fibre, while the peanut butter brings that creamy, nutty richness that makes these bites taste indulgent without being heavy. They’ll satisfy your cravings on every level with minimal effort, my favourite kind of treat!

What Are Yogurt Bites?

Yogurt bites are small portions of yogurt that are frozen into snack-sized pieces. Once frozen, they become creamy, slightly chewy treats that are refreshing and satisfying. They have become a popular snack recipe because they combine ingredients you already love into something bite sized and easy to grab and go. Making yogurt bites with wholesome, healthy ingredients is what makes this recipe stand apart from something you’d find in the grocery store. I love using an unsweetened greek yogurt because then I can control the sweetness of the snack.

Ingredients Needed to Make These PB & J Yogurt Bites

Let’s get into the ingredients for these homemade yogurt bites! Here is what you’ll need, along with a few suggested substitutions.

Greek Yogurt: The essential creamy and high protein base for these bites. Greek yogurt provides a thick texture that freezes beautifully. Using unsweetened yogurt helps minimize the unnecessary sugar in this recipe. You can also use dairy free yogurt if you’d prefer.
Raspberries: Bring the classic peanut butter jelly flavor to life. When mashed into the yogurt, they release their juices and create natural sweetness while adding fibre and vibrant color. You will notice the mixture turning slightly pink as the berries break down.
Peanut Butter: Adds richness, healthy fats, and that nostalgic flavor that makes this snack familiar and comforting. It also helps create a smooth texture and balances the tanginess of the yogurt.
Botanica Vanilla Protein Powder: The protein powder blends smoothly into the yogurt mixture and increases the overall protein content of these frozen yogurt fruit bites, helping make them more filling and satisfying. You can omit the protein powder if you’d like, but why?!
Maple Syrup: Adds gentle sweetness and warmth without overpowering the fruit flavors. It also keeps the yogurt mixture from tasting overly tart once frozen.
Vanilla: A splash of vanilla enhances all the other ingredients and rounds out the flavour.
Dark Chocolate: Coating the bites adds a crisp outer shell that contrasts beautifully with the creamy frozen center. I love that the chocolate adds a layer of indulgence as well, white chocolate would also be a fun option.
Olive Oil: A small amount of olive oil to the melted chocolate helps create a smoother coating that spreads easily over the frozen bites.
Flaky Salt: A final sprinkle of flaky salt balances the sweetness and highlights the peanut butter and chocolate flavors.

Why Use Greek Yogurt in Frozen Treats?

There are a lot of yogurts on the market and in my opinion, greek yogurt is my favourite for so many reasons. Unlike regular yogurt, greek yogurt has a thicker consistency because much of the whey has been strained out. This thicker texture allows the yogurt mixture to freeze into structured bites instead of becoming icy or crumbly. When paired with fruit and nut butter, greek yogurt bites become a balanced snack with protein, fibre, and healthy fats. That combination makes these yogurt bites snacks ideal for afternoon cravings, post-workout treats, or quick desserts.

How to Make Peanut Butter & Jelly Greek Yogurt Bites

Prepare Your Freezing Tray

Line a cookie sheet with parchment paper and make sure there is enough space in your freezer for it to sit flat. Having the tray ready before mixing the ingredients makes the process much smoother.

Mash the Berries into the Yogurt

In a large bowl, combine the greek yogurt and raspberries. Use a fork to gently mash the berries into the yogurt. As you mix, you will see the raspberries break down and streak the yogurt with vibrant pink ribbons.

Stir in the Flavor and Protein

Add the peanut butter, Botanica vanilla protein powder, vanilla, and maple syrup. Stir slowly until the mixture is smooth and fully combined. The texture should look creamy and slightly thick, with small raspberry pieces throughout.

Scoop and Freeze

Using an ice cream scoop, portion the mixture onto the prepared parchment-lined tray. Each scoop will become one of your frozen yogurt bites. Place the tray in the freezer and allow the bites to freeze completely, about two hours. The recipe makes about 12 pieces depending on the size you make, you could make them as large or as small as you’d like.

Prepare the Chocolate Coating

Place the dark chocolate in a microwave-safe bowl and heat in 30-second intervals until fully melted. Stir between each round so the chocolate melts evenly. Once smooth, stir in the olive oil. If you don’t have a microwave, you can use the double boil method to melt your dark chocolate.

Coat the Frozen Yogurt Bites

Remove the frozen bites from the freezer. Using a fork, dip each bite into the melted chocolate until fully coated. Lift the fork and gently tap it against the bowl to remove excess chocolate before placing the bite back on the tray.

Finish with Flaky Salt

Sprinkle each bite with flaky salt while the chocolate is still soft. Return the tray to the freezer until the chocolate shell is completely firm. Allow the bites to sit at room temperature for a few minutes before eating so the centers become perfectly creamy.

How to Customize Yogurt Bites

You can add so many different ingredients into the mix (ahem, granola!!!), but I kept it simple and nutritious for these. Fibrous raspberries, high protein Greek yogurt and peanut butter keep these snacks packed with all the good stuff. Experiment with different nut butters as well, I have a few you could choose from if you’re into making homemade nut butter.

How to Store Frozen Yogurt Bites

Once the bites have fully hardened, transfer them to an airtight container or freezer-safe bag and store them in the freezer. These frozen greek yogurt bites keep well for up to two weeks when sealed properly, which helps prevent ice crystals and keeps the texture creamy. When you’re ready to enjoy them, simply let the bites sit at room temperature for a few minutes so the centers soften slightly and become perfectly smooth and creamy.

Why You’ll Love These Frozen Yogurt Bites

There are so many reasons to love these homemade yogurt bites! The nostalgia, the protein, the fiber and the natural sweetness are just a few of them. They’ve been a staple in my freezer for so many years because they are just so easy to make and ALWAYS satisfying. If you are craving a quick, snack or want something that curbs your hunger between meals or post workout, this is the snack for you. Oh and, theres no baking involved, who doesn’t love that?

Tips for Making Frozen Yogurt Bites

Use thick Greek yogurt for the creamiest texture: Greek yogurt works best for this frozen yogurt bites recipe because it’s thicker and higher in protein.
Warm the peanut butter if it’s very thick: If your peanut butter is stiff straight from the jar, warming it for a few seconds helps it blend smoothly into the yogurt mixture. This ensures the peanut butter is distributed evenly throughout the yogurt bites. Don’t use it hot, just a little bit warm!
Use an ice cream scoop for even portions: A cookie scoop or ice cream scoop makes portioning quick and consistent. Even-sized scoops help the frozen yogurt bites freeze evenly and make the final yogurt snack look neat and uniform.

Frozen Yogurt Bites FAQ

Can I use a different nut butter? Yes. Almond butter, cashew butter, or sunflower seed butter all work well and still pair beautifully with the fruit.

Can I use frozen fruit instead of fresh? Yes, but allow the fruit to thaw slightly before mixing so it blends smoothly into the yogurt.

How long do yogurt bites last in the freezer? These little bites sized snacks stay fresh in the freezer for about two weeks when stored in an airtight container.

Do I need protein powder? The protein powder helps increase the protein content and gives the bites extra structure, but you can omit it if needed.

Can kids eat frozen yogurt bites? Absolutely. These Greek yogurt snacks are a great alternative to processed desserts and make a fun, nourishing treat for the whole family.

Did you make this recipe?

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

https://terianncarty.com/peanut-butter-jelly-ice-cream-bar/

High Protein Vegan Strawberry Ice Cream Bars

Granola Cottage Cheese Ice Cream

Vegan Cookies and Cream Magnums

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Peanut Butter & Jelly Yogurt Bites

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings bites

Calories 185kcal

Author Teri-Ann Carty

Equipment

ice cream scoop
freezer, cookie sheet, parchment paper

Ingredients

1½ cups Greek yogurt
1½ cup fresh raspberries*
¼ cup peanut butter*
¼ cup Botanica health protein powder
½ tsp vanilla
2 tbsp maple syrup
1¼ cup dark chocolate*
1 tsp olive oil*
flaky salt

US Customary - Metric

Instructions

Place parchment paper onto a cookie sheet. Make sure there’s enough space in your freezer for the cookie sheet to lie flat.
To a large bowl, add raspberries and yogurt. Use a fork to mash raspberries into yogurt.
Add peanut butter, protein powder, vanilla and maple syrup. Stir until well combined.
Use an ice cream scoop to measure out bites. Place in the freezer until hard. Approximately 2 hours.
Melt chocolate in the microwave in 30 second increments until fully melted.
Stir in olive oil.
Coat yogurt bites on all sides. Use a fork to retrieve from the chocolate. Tapping to remove any excess chocolate.
Sprinkle with flaky salt.
Place back into the freezer to harden.
Allow them to thaw for a few minutes before eating.

Video

Notes

Blueberries and strawberries would also be a great option.
Any nut or seed butter will work!
Use milk or white chocolate if you prefer.
Coconut oil also works works very well.

Nutrition

The post Peanut Butter & Jelly Yogurt Bites appeared first on Teri-Ann Carty.

Banana Chia Pudding

Teri-Ann Carty — Fri, 20 Mar 2026 08:00:04 +0000

Home » no bake

Banana Chia Pudding

Created by: Teri-Ann Carty

This Banana Chia Pudding recipe is a high protein breakfast made with ripe banana, Greek yogurt, chia seeds, and milk. It creates a rich, satisfying chia seed pudding that works as breakfast, snack, or even dessert.

This post may contain affiliate links

The Best Banana Chia Pudding Recipe

This easy, high protein breakfast is made with under 10 ingredients and one container, no baking, cooking or blending necessary! It couldn’t be easier, and you’re going to love it!

I bet most of you who are currently reading this have a ripe banana (or 3) sitting on your counter. Take a look, see them there? Grab one and make this pudding! I love using ripe bananas as a sweetener in many of my recipes. Bananas are a good source of fibre, and once they are ripe, they make the best sweetener! Chia pudding is one of my fave things to make because let’s face it, making breakfast every day can be a drag. Having a nutritious option at the ready will help you get your breakfast in your belly, making you feel like you are already winning at the beginning of your day.

On paper, chia pudding is one of the simplest recipes, but sometimes getting the texture right can be challenging for people. Some people blend it like my friend here. I personally don’t love my chia blended. I love that the little seeds add texture. I am ALL about texture..more on that later.

The Most Important Chia Seed Tip!

My number 1 tip for a creamy chia pudding is in the whisking! I whisk my chia pudding for several minutes TWICE before I place it in the fridge to set.

Whisking your chia pudding will help to activate the seeds for a creamier pudding. It will also cut down your fridge time by half. If you don’t activate your seeds well, the result will be runny. Not a good pudding experience.

My second tip is to add Greek yogurt to the mix. Sure, you can add milk alone, but adding a thick Greek yogurt adds bulk and protein to your pudding. We all KNOW the protein police will be happy to hear that!

Ingredients for Chia Seed Pudding

Just a handful of ingredients and 10 minutes prep for the perfect healthy breakfast! Here’s what you’ll need:

Banana: Ripe bananas are one of my favourite natural sweeteners, and the riper the better! A ripe banana naturally sweetens the pudding while adding fibre and body. They bring fibre, natural sweetness, and creamy texture to recipes without needing refined sugar.
Greek yogurt: Adds richness and a big boost of protein! When combined with the other ingredients, Greek yogurt totally transforms. It thickens the pudding and balances the sweetness of the banana, all while keeping you satiated!
Vanilla: Just a small splash enhances all the flavours. Vanilla brings warmth and depth to the pudding and complements the bananas.
Salt: Only a pinch of salt is necessary to make a difference! It sharpens the flavours of each ingredient while balancing sweetness.
Chia seeds: What kind of chia pudding recipe would this be without chia seeds! When mixed with liquid, chia seeds absorb moisture and form a gel-like texture that thickens the pudding naturally. They’re also packed with fibre, omega-3 fats, and plant-based nutrients.
Milk of choice: Milk loosens the mixture and allows the chia seeds to hydrate properly. Use whatever you prefer: dairy milk, almond milk, oat milk, or homemade cashew milk.

How To Make Banana Chia Pudding

This recipe couldn’t be simpler, but a few small techniques make the difference between a runny chia pudding and the perfect creamy consistency!

Mash the Banana

Place your ripe banana into a glass container with a lid, like these ones. Using a fork, mash it thoroughly until mostly smooth. A few small lumps are perfectly fine; they’ll add texture and character.

Add Yogurt and Flavor

In the same container, it’s now time to stir in the Greek yogurt, vanilla and a bit of salt. Mix until everything is combined.

Stir in the Chia Seeds

Add the chia seeds and stir well so they are evenly distributed. This step is important because if you don’t mix it, you’ll have clumps, and you don’t want those. You want the chia seeds evenly distributed in the mixture

Add Milk and Whisk

Pour in the milk and whisk for about 2–3 minutes. You’ll notice the mixture starting to thicken slightly as the chia seeds start to absorb the liquid. Let the mixture sit for about 2 minutes, and then whisk again for another 2–3 minutes. This second whisking step is key because you’re helping activate the chia seeds so they hydrate evenly and create a truly irresistible texture.

Chill the Pudding

Cover the container with a lid and place it in the fridge for at least 2 hours. Overnight is better if you ask me. There’s a huge satisfaction in waking up in the morning, knowing you have a delicious breakfast waiting for you in the fridge!

Banana Chia Pudding Toppings Ideas

If you haven’t noticed, I have a few chia pudding recipes on my site, and there’s a reason for that. They are versatile. You can pretty much add anything to them, and they will taste good. Think…

Fresh fruits: Blueberries, chopped strawberries, raspberries or whatever juicy berry you desire!
Seeds: Hemp seeds or sunflower seeds would be a great addition to this breakfast, offering additional protein, healthy fats and fiber.
Granola: If you know me, you know it’s all things granola for me! Chia pudding, in my opinion, isn’t complete without a little crunch from my favourite thing to bake! Granola gives a necessary contrast in texture and is just always great to have around. Check these granola recipes out to get inspired!

How to Store Chia Seed Pudding

One of the things I love about chia pudding is that it keeps well in the fridge for up to five days! It’s the perfect breakfast meal prep because you can enjoy it all week long. If you make your puddings in containers like this one, you’ve already got the sealed lid included. Otherwise, ensure you have it in a container that can be closed airtight.

How to Serve Chia Pudding

Dress it up however you’d like! Straight from the container, no toppings or add fruit, granola, nuts or seeds to take it up a notch. You could also enjoy this as an afternoon snack, post workout meal or as dessert, depending on what you add to it! If the pudding thickens too much overnight, simply stir in a splash of milk to loosen it.

Chia Pudding FAQ

Why didn’t my chia pudding thicken? This is the most common chia pudding issue. Usually, the problem comes down to insufficient whisking or not enough time to hydrate the seeds. Chia seeds need time and movement to absorb liquid properly.

My biggest tip: whisk twice before refrigerating. This activates the seeds and prevents clumping. If your pudding is still thin, simply stir in another tablespoon of chia seeds and allow it to sit for another hour.

What are the best chia pudding jars? Glass jars with airtight lids work best. These ones are my favourite for when I am making a large batch. They’re durable, easy to clean, and perfect for storing chia pudding for several days. They also make it easy to portion your pudding into grab-and-go breakfasts.

Try These Chia Pudding Recipes Next

If you love this banana chia pudding recipe, there are plenty of other delicious variations to explore. Don’t forget to leave a rating and review if you make this recipe or have a question!

High Protein Chocolate Chia Pudding

Matcha Chia Pudding

Strawberry Milk Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

Banana Chia Pudding

Course Breakfast, Snack

Cuisine Canadian

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 199kcal

Author Teri-Ann Carty

Equipment

whisk, measuring cups and spoons
glass container with lid

Ingredients

1 banana the riper the better
½ cup Greek yogurt
½ tsp vanilla
pinch salt
½ cup chia seeds
2 cups milk of choice

Optional Toppings

blueberries
hemp seeds
granola

US Customary - Metric

Instructions

Place a banana in your glass container and mash well with a fork.
Stir in yogurt, vanilla and a pinch of salt.
Add chia seeds and mix to combine.
Pour in milk. Whisk for 2-3 minutes. Pause for 2 minutes and repeat whisking for 2-3 more minutes.
Cover with a lid and place in the fridge until the pudding is fully set.
Garnish with your preferred toppings and enjoy!

Notes

This recipe lasts for 3-5 days. I eat it for breakfast and dessert!

Nutrition

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High Protein Cookie Dough Bark

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

Home » no bake

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.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

High Protein Cookie Dough Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings pieces

Calories 181kcal

Author Teri-Ann Carty

Equipment

freezer, cookie sheet, parchment paper

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

High Protein Tiramisu Overnight Oats

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

Home » no bake

High Protein Tiramisu Overnight Oats

Created by: Teri-Ann Carty

If you’re craving a healthy breakfast that feels like dessert, you’re going to love these High Protein Tiramisu Overnight Oats. Creamy, satisfying, and sugar-free, they’re made with oats, chia seeds, cocoa, and coffee—all topped with a dreamy yogurt “mascarpone” layer. Meal prep a few jars and start your mornings with something that feels indulgent but fuels you all day long.

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Tiramisu Overnight Oats (High Protein + Sugar-Free)

These High Protein Tiramisu Oats have all the heavenly dessert vibes without giving you a massive sugar crash. They are just the right amount of everything you love about this popular dessert, but in a breakfast form! This recipe is totally gluten free, refined sugar free and high in protein, which we all know is super important! I’ve been making these overnight oats forever and a day, and posted these oats on my Instagram a million years ago, but never got around to getting them on the website. You all asked for it, so here it is! I’ve made so many different versions of this recipe, which is maybe why I never shared it until now – it’s officially perfected and ready for you all to indulge in.

Dessert for breakfast that is actually healthy and the very definition of perfection. If you’re looking for a totally vegan version, you could try this one from my dear friend Elizabeth @vancouverwithlove makes one you should try out! If you aren’t a fan of tiramisu as a dessert, this probably won’t be the recipe for you, but if you are.. Let’s go!

High Protein Tiramisu Overnight Oats Ingredients

This overnight oats recipe has all the cozy, indulgent flavours of tiramisu with none of the sugar crash. Here’s what you need:

Rolled oats: The base of every good overnight oat recipe. Rolled oats create a creamy texture and soak up flavour beautifully. These are my favourite certified gluten free oats.
Chia seeds: These little seeds help thicken the oats and add fibre and omega-3s.
Instant coffee: The key to that classic tiramisu flavour. Choose a strong brew or espresso powder.
Cocoa powder: Unsweetened cocoa or cacao powder balances out the sweetness with rich, chocolatey depth. It’s used both in the overnight oats and as a topping.
Vanilla extract: Rounds out the flavour and ties it all together.
Salt: Just a pinch brings out all the other ingredients.
Soy milk: Or any unsweetened non-dairy milk you prefer—almond milk, oat milk, or cashew milk work well too. This is my favorite dairy free milk.
Greek yogurt: Thick and protein-rich, it mimics the creamy top layer of traditional tiramisu.
Cinnamon: add the perfect amount of warmth to this overnight oats recipe.

Overnight Oats Benefits

Overnight oats are a go-to for busy mornings because they’re easy, nutrient-dense, and incredibly versatile. You can make a batch ahead of time, skip the cooking altogether, and customize each jar to your taste. Packed with fibre, healthy fats, and protein, this no-cook breakfast option is naturally sweetened and supports stable blood sugar, perfect for meal prep or a quick grab-and-go start to the day.

How to Make Tiramisu Overnight Oats

This recipe is as easy as it gets and comes together in about 10 minutes of hands-on prep.

Mix the base

In a medium bowl, combine oats, chia seeds, instant coffee, cocoa powder, vanilla extract, and salt. Stir in the soy milk and mix until everything is well combined.

Chill and assemble

Cover the bowl and refrigerate for at least 2 hours, or overnight. Once set, transfer the oat mixture into one or two jars. Add a generous layer of Greek yogurt. Then, using a fine mesh sieve, dust the top with a mixture of cocoa powder and cinnamon. Eat right away or pop the jar back in the fridge until you’re ready.

Tips for the Best Overnight Oats

Use rolled oats, not quick or steel-cut.
For a creamy consistency, make sure to mix well before refrigerating.
Use a fine mesh sieve to evenly dust the cocoa and cinnamon topping.
Let the oats sit for at least 2 hours, but overnight is ideal.
Adjust sweetness to your liking with maple syrup or stevia if needed, but this recipe is delicious as is.

How To Make a Bigger Batch of Overnight Oats

Want to prep for the week? Just double or triple the recipe and divide it into individual jars. The oats keep well in the fridge for up to 5 days, making them one of the best healthy breakfast ideas for busy mornings.

Why You’ll Love This Tiramisu Overnight Oats

This healthy tiramisu overnight oats recipe is everything you want in a nourishing treat. It’s high in protein from chia seeds and Greek yogurt, naturally sugar-free, and completely customizable depending on your preferred milk or yogurt. Whether you enjoy it for breakfast or dessert, it’s easy to prep ahead, store in jars, and grab on the go.

Overnight Oats Frequently Asked Questions

What kind of oats should I use? Rolled oats (also called old-fashioned oats) are best. Quick oats will be too soft, and steel-cut won’t absorb enough liquid.

Can I make this vegan? Yes! Use a plant-based yogurt instead of Greek yogurt.

Do I need chia seeds? They help thicken the oats, but you can omit them and use slightly less milk for a similar result.

Can I skip the coffee? You can, but you’ll lose the tiramisu flavor. Try decaf if caffeine is a concern.

Did you make this recipe?

Don’t forget to leave a rating and review below. Try these other oat filled breakfast recipes:

Banana Baked Oats

Strawberry Baked Oats

Apple Pie Overnight Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

Join my mailing list!

High Protein Tiramisu Overnight Oats (sugar-free)

Course Breakfast

Cuisine Canadian

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 238kcal

Author Teri-Ann Carty

Equipment

spatula, fine mesh sieve
Jars

Ingredients

Overnight Oats Ingredients

½ cup oats
2 tbsp chia seeds
1 tsp instant coffee
2 tbsp cocoa powder
1 tsp vanilla
pinch salt
1 cup soy milk

Top Layer Ingredients

½ cup Greek yogurt
Dusting cacao and cinnamon

US Customary - Metric

Instructions

Add oats, chia seeds, instant coffee, cocoa powder, vanilla and salt into a bowl fitted with a lid and mix.
Pour milk over oat mixture and stir well. Cover with a lid and place in the fridge for 2 hours or overnight.
Once ready to assemble, add to a jar or jars (if you want to split them into 2 portions).
Next, layer Greek yogurt on top.
Lastly and 1/2 tsp each cinnamon and cocoa powder into a fine mesh sieve. Gently tap the sieve to dust over the yogurt. You can place place in the fridge until you are ready to eat or enjoy it immediately.

Notes

You can make this 100% vegan by adding your fave plant-based yogurt on top of the oats.

Nutrition

The post High Protein Tiramisu Overnight Oats appeared first on Teri-Ann Carty.

High Protein Brownie Bites

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

Home » no bake

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.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

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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20 High Protein Desserts

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

Home » no bake

20 High Protein Desserts

Created by: Teri-Ann Carty

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

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Delicious High-Protein Desserts to Satisfy Your Sweet Tooth

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

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

Why Is High Protein Good For You?

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

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

Why You’ll Love These High Protein Dessert Recipes

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

Are High Protein Desserts Worth The Hype?

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

Pecan Chickpea Blondies

6 grams per serving

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

See the full recipe

High Protein Carrot Cake Loaf

14 grams per serving

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

See the full recipe

4-Ingredient Puffed Quinoa Cups

6 grams per serving

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

See the full recipe

High Protein Chocolate Peanut Butter Eggs

9 grams per serving

These homemade chocolate peanut butter eggs are one of the best high protein desserts to satisfy your sweet tooth. They are my take on the classic easter Reese’s peanut butter eggs treat. With a smooth peanut butter filling, a delicious chocolate coating, and a hint of flaky salt, they’re the perfect balance of sweet and salty. Unlike store-bought Easter peanut butter eggs, this homemade peanut butter egg recipe skips the refined sugar and artificial ingredients while boosting protein with plant-based protein powder. They’re gluten-free, naturally sweetened, and incredibly easy to make and bonus, no baking required!

See the full recipe

Almond Butter Protein Bars

9 grams per serving

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

See the full recipe

High Protein Chocolate Lava Cake

33 grams per serving

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

See the full recipe

Healthy Homemade Vegan Twix Bar

11 grams per serving

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

See the full recipe

Gingerbread Crumble Cake

9 grams per serving

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

See the full recipe

Hazelnut Banana Cake

8 grams per serving

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

See the full recipe

Granola Cottage Cheese Ice Cream

15 grams per serving

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

See the full recipe

Tahini Pumpkin Brownies

9 grams per serving

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

See the full recipe

Nut-Free Tahini Granola Bars

8 grams per serving

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

See the full recipe

Blueberry Croissant Baked Protein Oats

34 grams per serving

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

See the full recipe

High Protein Vegan Strawberry Ice Cream Bars

10 grams per serving

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

See the full recipe

Double Chocolate Protein Muffins

6 grams per serving

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

See the full recipe

3 Ingredient Chickpea Chocolate Bark

18 grams per serving

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

See the full recipe

Double Decker Chocolate Cake

18 grams per serving

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

See the full recipe

Tahini Brown Butter Rice Crispy Treats

12 grams per serving

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

See the full recipe

High Protein Cottage Cheese Crepes

24 grams per serving

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

See the full recipe

The Best Protein Brownies

8 grams per serving

See the full recipe

High Protein Dessert FAQ

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

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

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

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

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

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4-Ingredient Puffed Quinoa Cups

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

Home » no bake

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.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

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

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High Protein Chocolate Peanut Butter Eggs

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

Home » no bake

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.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

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

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!

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TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

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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.

Nature’s Path Love Crunch Holiday Bark

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

Home » no bake

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.

Sardines Zucchini Pasta

Carrot Sweet Potato Soup

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.