plant based dessert Archives - Teri-Ann Carty

Pecan Chocolate Stuffed Dates

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

Home » plant based dessert

Pecan Chocolate Stuffed Dates

Created by: Teri-Ann Carty

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

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

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

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

Don’t Skip the Salt!

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

Ingredients For These Pecan Chocolate Stuffed Dates

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

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

The Health Benefits of Dates!

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

How To Make Stuffed Dates

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

Prepare the Dates

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

Fill with Pecans

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

Melt the Chocolate

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

Coat the Dates

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

Decorate and Finish

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

Tips For Making the Perfectly Stuffed Dates

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

How to Store these Pecan Chocolate Stuffed Dates

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

Stuffed Dates FAQ

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

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

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

Did You Try This Recipe?

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

Snickers Date Bark

Super Seed Cookies

Sunbutter Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Chocolate Stuffed Dates

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 30

Total Time 40

Servings dates

Calories 195kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Any nuts will work! Choose your favourite.

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

Nutrition

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High Protein Cookie Dough Bark

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

Home » plant based dessert

High Protein Cookie Dough Bark

Created by: Teri-Ann Carty

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

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High Protein Cookie Dough Bark

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

Why I Love This Recipe

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

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

What is Cookie Dough Bark?

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

High Protein Cookie Dough Bark Ingredients

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

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

How to Choose the Best Protein Powder

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

How To Make High Protein Cookie Dough Bark

Mix the dough

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

Shape and freeze

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

Melt and layer

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

Final freeze

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

Switch Up the Flavours of This Cookie Dough Bark

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

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

Tips for Making This Protein Cookie Dough Recipe

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

Serving and Storing This Healthy Cookie Dough Bark

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

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

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

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

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

Protein Cookie Dough Bark FAQs

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

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

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

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

Try These Protein Recipes Next!

High Protein Vegan Strawberry Ice Cream Bars

High Protein Brownie Bites

Puffed Quinoa Cups

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Cookie Dough Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 2

Total Time 2 10

Servings pieces

Calories 181kcal

Author Teri-Ann Carty

Equipment

freezer, cookie sheet, parchment paper

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Pecan Chickpea Blondies

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

Home » plant based dessert

Pecan Chickpea Blondies

Created by: Teri-Ann Carty

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

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Pecan Chickpea Blondies (Gluten-Free & Plant Based)

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

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

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

What Is a Blondie?

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

Chickpea Blondie Recipe Ingredients

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

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

Can You Taste the Chickpeas in This Recipe?

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

How to Make Homemade Pecan Chickpea Blondies

Making blondies from scratch has never been easier.

Blend the Chickpeas

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

Add Wet Ingredients

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

Mix in the Dry Ingredients

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

Spread and Top

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

Baking the Blondies

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

Tip: How to Cut Chickpea Blondies

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

How to Customize Blondies

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

How to Store and Freeze Blondies

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

Why This Is the Best Blondies Recipe

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

Blondie Bar FAQs and Tips

The Key to Perfectly Baked Blondies: A Metal Baking Pan

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

How Do You Know When Blondies Are Done Baking?

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

Should Blondies Be Gooey?

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

Can I Double This Blondie Recipe?

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

Storage: How Long Are Blondies Good For?

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

Did You Make These Pecan Blondies?

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

High Protein Chocolate Peanut Butter Eggs

Black Tahini Brown Butter Chocolate Chunk Cookies

Pistachio Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Chickpea Blondies

Course Dessert, Snack

Cuisine Canadian

Prep Time 20

Rest Time 30

Total Time 50

Servings bars

Calories 276kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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4-Ingredient Puffed Quinoa Cups

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

Home » plant based dessert

4-Ingredient Puffed Quinoa Cups

Created by: Teri-Ann Carty

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

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4-Ingredient Puffed Quinoa Cups

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

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

Ingredients for Puffed Quinoa Cups

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

What is Popped Quinoa?

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

Surprising Health Benefits of Puffed Quinoa

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

How to Make These Puffed Quinoa Cups

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

Prepare the muffin tin

Line a muffin tin with parchment liners to prevent sticking.

Melt the chocolate

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

Mix the ingredients

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

Fill the cups

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

Top and freeze

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

How to Make Popped Quinoa at Home

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

What Does Puffed Quinoa Taste Like?

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

How to Store Organic Puffed Quinoa

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

Other Ways to Use Popped Quinoa

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

Why You’ll Love This Puffed Quinoa Recipe

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

Did you make this recipe?

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

Snickers Date Bark

Healthy Homemade Vegan Twix Bar

Cherry Rhubarb Crumble Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

4 Ingredient Puffed Quinoa Cups

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings cups

Calories 219kcal

Author Teri-Ann Carty

Equipment

muffin tin

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

High Protein Chocolate Peanut Butter Eggs

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

Home » plant based dessert

High Protein Chocolate Peanut Butter Eggs

Created by: Teri-Ann Carty

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

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

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

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

What Are Peanut Butter Eggs?

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

High Protein Peanut Butter Egg Ingredients

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

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

How to Make Copycat Reese’s Peanut Butter Eggs

Making the Peanut Butter Filling

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

How to Shape Peanut Butter Eggs

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

Dipping the Peanut Butter Eggs

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

Final Touch & Freezing

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

Success Tips for Coating the Peanut Butter Eggs

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

Why You’ll Love These High Protein Peanut Butter Eggs

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

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

Did you make this recipe?

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

Blueberry Banana Baked Oats

Walnut Maple Granola

Chocolate Peanut Butter Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Peanut Butter Eggs

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings eggs

Calories 283kcal

Author Teri-Ann Carty

Equipment

baking sheet
freezer
parchment paper
microwave or double boiler

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

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

Nutrition

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Oatmeal Butterscotch Cookies

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

Home » plant based dessert

Oatmeal Butterscotch Cookies

Created by: Teri-Ann Carty

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

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The Best Oatmeal Butterscotch Cookies Recipe

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

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

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

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

Ingredients For Oatmeal Butterscotch Cookies

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

How to Make Oatmeal Butterscotch Cookies

Preheat & Prep

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

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Shape Cookies

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

Bake

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

Cool & Enjoy

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

General Tips for Making These Oatmeal Butterscotch Cookies

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

How to Freeze Oatmeal Butterscotch Cookies

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

Storing Oatmeal Scotchies

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

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

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

Other Cookies You Should Make!

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

Carrot Cake Cupcakes

Blueberry Croissant Baked Protein Oats

Banana Cassava Oat Pancakes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Oatmeal Butterscotch Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 192kcal

Author Teri-Ann Carty

Equipment

cookie sheet
oven

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Click here to grab your Botanica Health Protein Powder

Nutrition

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Healthy Homemade Vegan Twix Bar

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

Home » plant based dessert

Healthy Homemade Vegan Twix Bar

Created by: Teri-Ann Carty

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

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Homemade Twix Bars

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

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

Ingredients for Homemade Twix

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

Crust Ingredients

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

Filling Ingredients

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

Topping Ingredients

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

What Are Homemade Twix?

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

How to Make Homemade Twix Bars

Prepare the Shortbread Crust

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

Make the Caramel Layer

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

Add the Chocolate Topping

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

Cut and Serve

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

Why You’ll Love These Homemade Twix Bars

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

How to Store These Healthy Twix Bars

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

Tips for the Best Twix Bars

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

Did You Make These Homemade Twix Bars?

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

Try these recipes next:

Berry Vegan Cheesecake Bars

Vegan Marshmallow Snickers Bars

Vegan Rocky Road Fudge

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Homemade Healthy Vegan Twix Bar

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 15

Freeze Time 2

Total Time 2 30

Servings bars

Calories 544kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven, freezer, stovetop

Ingredients

Crust Ingredients

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

Filling Ingredients

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

Topping Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Pink Champagne Birthday Cake

Teri-Ann Carty — Wed, 18 Dec 2024 09:00:00 +0000

Home » plant based dessert

Pink Champagne Birthday Cake

Created by: Teri-Ann Carty

This gluten-free Pink Champagne Birthday Cake recipe is a complete showstopper! Made with a blend of gluten-free flour, almond flour, and Nozeco rosé; this cake is moist and fluffy fit for any special occasion. The bright pink hue, thanks to natural food coloring, and a creamy vegan buttercream frosting make it perfect for any celebration. Whether you’re gluten-free, vegan, or just love a great vanilla cake, this recipe is for you!

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Gluten-Free Birthday Cake

My 50th birthday is around the corner and yes I am making my own birthday cake. You know what they say – if you want something done right you just have to do it yourself! I for one am absolutely okay with doing it myself and this birthday is a total testament to that! This year, my birthday looks a little different. Turning 50 is no small feat, and while life has thrown its challenges my way, I’m choosing to celebrate with gratitude, love, and of course, cake!

As you know, I’ve been sober for over a decade and I’ll be celebrating 13 continued years of sobriety at the beginning of January! That is quite a chunk of time; I remember when I first got sober a lady I met in “the rooms” told me that time flies. She at the time was over 6 years sober and I thought WOW. I couldn’t imagine being 6 days let alone 6 years and now look at me. Chuffed to say the least, especially given what I’ve recently gone through. Nothing feels as good as sober; which brings me to this cake. Some of you might be thinking “pink champagne cake?? Here is where you need to trust me because this cake is an absolute dream come true.

This gluten free vanilla cake is also pink, fluffy, vegan and you’d never know (aside from the pink part!) I made it several times both with and without gluten and my goodness – this gluten free version’s texture is spot on! I love adding applesauce to add moisture (instead of banana; some of you reallllly don’t like bananas!) and it was just perfect. I went vegan on this one to align with many versions of myself but also because Nozeco prides itself on being a vegan company and I love supporting businesses that embrace a plant-based ethos. Nozeco is absolutely my first choice when I want to celebrate and hey, you only get to be 50 once!!! This gluten-free birthday cake recipe is a celebration in itself. Whether you’re marking a milestone birthday like me or simply indulging in a special treat, this cake is sure to impress. Happy baking and celebrating!

Ingredients for This Pink Champagne Gluten-Free Birthday Cake

Dry Ingredients

Gluten-Free Flour Blend: This forms the base of the cake, providing structure while keeping it light. Look for a high-quality blend with xanthan gum to mimic the elasticity of regular flour. I love the Bob’s Redmill flour it truly is a step above the rest!
Almond Flour: A key ingredient in gluten-free cakes, almond flour adds moisture and a subtle nuttiness. It pairs beautifully with the vanilla and champagne flavors.
Granulated Sugar: Essential for sweetness, sugar also helps create a soft and tender crumb in the cake.
Baking Powder: This leavening agent ensures the cake rises properly, giving it a fluffy texture.
Salt: A small pinch of salt balances the sweetness and enhances the flavor of the cake.

Wet Ingredients

Flax Eggs: Made with ground flaxseed and warm water, these act as a vegan binder in the cake. If you’re not vegan, substitute with two regular eggs.
Nozeco Rosé: A non-alcoholic pink champagne that adds subtle fruity notes and a light, celebratory touch to the cake.
Soy Milk: A dairy-free milk that blends seamlessly into the batter, keeping the cake moist and vegan-friendly. You can substitute with any milk of your preference.
Olive Oil: Adds richness and moisture to the cake without making it heavy. It’s a healthier alternative to butter in dairy-free cake recipes.
Applesauce: A secret weapon in gluten-free baking! Applesauce keeps the cake moist and tender while adding natural sweetness.
Vanilla Extract: Enhances the delicate vanilla flavor in the cake, making it the perfect gluten-free vanilla cake.
Fuchsia Food Coloring: Gives the cake its vibrant pink hue, perfect for a festive birthday cake. Technically you can use any colour you’d like!

Pink Buttercream Ingredients

Vegan Butter: Softened to room temperature, vegan butter creates a smooth and creamy frosting. If not vegan, regular butter works just as well.
Powdered Sugar: Sweetens the frosting and gives it the classic buttercream texture.
Soy Milk: Thins the frosting to the perfect spreadable consistency.
Vanilla Extract: Adds warmth and depth to the frosting’s flavor.
Jam (Optional): A layer of jam between the cake layers adds a burst of fruity flavor and complements the champagne notes.
Fuchsia Food Coloring: Enhances the frosting with a playful pink color.
Pinch of Salt: Balances the sweetness in the frosting and highlights the vanilla flavor.

How to Make This Pink Champagne Gluten-Free Birthday Cake

Preparing the Cake Batter

Preheat your oven to 350°F and grease two 8-inch springform pans. Mix the flaxseed and warm water to create flax eggs. Set aside. Combine the dry ingredients; gluten-free flour, almond flour, sugar, baking powder, and salt into a stand mixer. In a separate bowl, whisk together the wet ingredients: Nozeco rosé, soy milk, olive oil, applesauce, vanilla, and food colouring. Slowly pour the wet mixture into the dry ingredients, including the flax eggs, and mix until smooth.

Baking the Cake

Divide the batter evenly between the prepared pans. Place the pans on a cookie sheet and bake for 35-37 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely.

Making the Buttercream Frosting

Beat the softened vegan butter until smooth. Gradually add powdered sugar, soy milk, vanilla, and food colouring, and mix until light and fluffy.

Assembling the Cake

Spread frosting on the first cake layer. Add a layer of jam if desired, then place the second cake layer on top. Frost the entire cake and decorate as you wish.

Why This is the BEST Gluten-Free Birthday Cake

This cake is totally customizable from colour to ingredients and the best part is that you can make it how you want it! I love pink and it felt like the best celebratory colour for me this year but you can absolutely use any colour you’d like. I went with all vegan ingredients and gluten free but I’ve made this cake both way and honestly it’s a winner. If you’ve never made a cake with champagne this is going to be so much fun for you because it truly does add a level of sophistication and celebration!

Gluten-Free Pink Champagne Cake FAQs

Which gluten-free flour is best for cakes?

I recommend a high-quality gluten-free flour blend with xanthan gum for structure. My go to flour is typically Bobs Redmill

How can I customize the decorations?

Add fresh berries, sprinkles, or edible flowers for a festive touch.

Why do cakes sink in the middle?

Overmixing or opening the oven door too early can cause sinking. Follow the instructions carefully for best results.

Can I use alcoholic champagne?

Yes, but choose a sweet variety for a balanced flavor.

Can I make this with regular flour?

Absolutely! Use 2 cups of all-purpose flour and 1 cup of almond flour instead.

Can I make this not vegan?

Yes! Substitute regular eggs and butter for the vegan alternatives.

Tips for Baking This Gluten-Free Vanilla Pink Champagne Cake

Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.
Don’t Overmix: Mix the batter just until combined to prevent a dense cake.
Level the Layers: Use a serrated knife to level the cakes for a professional look.

Did you celebrate with this cake?

Leave a rating and review below and try these cakes next:

Gingerbread Crumble Cake

Hazelnut Banana Cake

High Protein Chocolate Lava Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pink Champagne Birthday Cake

Course Dessert

Cuisine Canadian

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 672kcal

Author Teri-Ann Carty

Equipment

springform pans
stand mixer
oven

Ingredients

Dry Ingredients

1½ cups gluten-free flour blend
1½ cup almond flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt

Wet Ingredients

2 flax eggs 2 tbsp (ground flax+ 5 tbsp warm water) 2 eggs if not vegan
1 cup Nozeco rose
½ cup soy milk
½ cup olive oil
½ cup applesauce
1 tbsp vanilla
3 drops fuchsia colour gel

Pink Buttercream Ingredients

½ cup vegan butter room temperature regular butter if not vegan
2½ cup powdered sugar
1 tbsp soy milk
1 tsp vanilla
Jam optional
1 drop fuchsia food colouring
pinch salt

US Customary - Metric

Instructions

Preheat oven 350 degrees. Grease 2 8" springform pans.
Prepare flax egg by whisking together ground flax and warm water. Set aside to gel.
Add dry ingredients to bowl of a standing mixer fitted with the paddle attachment. Turn on standing mixer to combine ingredients.
Add rose, soy milk, olive oil, applesauce, vanilla and food colouring to a seperate bowl. Whisk to combine.
Pour wet over dry, including the flax egg. Mix to combine.
Use a spatula to scrape up any dry parts from the bottom of the bowl. Scrape down sides and mix again.
Pour batter evenly into prepared pans.
Place pans onto a cookie sheet.
Bake for 35-37 minutes until a toothpick comes out clean from the centre of the cakes.
Allow the cakes to cool in the pans for 10 minutes before gently removing them. Place the cakes onto a wire rack to cool completely.
Add softened butter to a clean bowl. Beat butter until smooth. Add icing sugar 1/2 cup at a time. Add milk, vanilla, food colouring and salt and beat until light and fluffy.
Place one of the cakes onto serving plate.
Spread 1/3 of the frosting onto the bottom cake. If you are using jam, spread that evenly on top of the icing. Place the second cake on top. Gently press it down.
Finish icing the cake.

Notes

Grab your bottle of Nozeco here!

If you aren't gluten-free use 2 cups all-purpose flour and 1 cup of almond flour instead.

Check out all my baking essentials here

Nutrition

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Kitchen Sink Cookies

Teri-Ann Carty — Wed, 13 Nov 2024 09:00:41 +0000

Home » plant based dessert

Kitchen Sink Cookies

Created by: Teri-Ann Carty

These easy egg-free Festive Kitchen Sink Cookies are the ultimate holiday treat! They are fun to make and are packed with a mix of chocolate chips, pretzels, and festive sprinkles. Don't worry about a long preparation process because these cookies are quick to make and perfect for gifting over the holidays! They freeze wonderfully, so you can prepare them in advance and enjoy them anytime.

This post may contain affiliate links

Easy Egg-Free Kitchen Sink Cookies

Get ready to fall in love with your new favourite holiday cookie. This is the BEST Kitchen Sink Cookies recipe you are going to find on the internet! They are so easy to make, super delicious, festively made and perfect for cookie exchanges, Santa or just spreading some joy. Did I mention that they are egg free and require no fridge time for chilling? This no-fuss, egg-free cookie recipe is the perfect addition to your festive baking lineup and will be eaten up in no time – they’re cute, filled with your favourites and super easy to customize. Whether you’re planning ahead or need a last-minute dessert, these cookies freeze beautifully and can be made well in advance, ready to delight your guests when the holidays arrive.

One of my absolute favourite brands, Nature’s Path Organic has launched 2 new flours in the USA and for this Festive Kitchen Sink Cookie recipe, I used their All-Purpose Flour. The quality of this flour was so superior to all the flour I have worked with in the past. Organic Canadian hard red spring wheat is crafted into a light, smooth white flour with a high-gluten strength. Exceptionally versatile, it’s a quality solution for recipes that ask for ‘flour’ or ‘all-purpose flour’, including cookies, muffins, bread, and beyond.

What I love most about these cookies is their versatility and how forgiving they are. If you want to make these cookies vegan it’s as easy as swapping out the dairy butter for a plant based alternative. As many of you know, the mister cannot have gluten so I also made a batch of these with Nature’s Path’s new gluten-free flour and they turned out just as deliciously! Each cookie can be customized with more or fewer add-ins, making it the perfect baking project to get the kiddos involved. Plus, let’s be honest – half the fun of making these is sneaking bites of the irresistible cookie dough! So, gather your ingredients, and let’s get baking—just try to show some restraint!

Why Are They Called Kitchen Sink Cookies?

Kitchen sink cookies get their name because they include everything but the kitchen sink! These cookies are loaded with a variety of mix-ins like chocolate chips, pretzels, nuts, or truly, whatever your heart desires. The beauty of kitchen sink cookies is that you can customize them with whatever you have on hand, making them perfect for clearing out your pantry and creating a unique and delicious treat. No two cookies are the same and that’s kind of what makes them most exciting and addictive!

Ingredients for Festive and Eggless Kitchen Sink Cookies

Unsalted Butter: The foundation of many baked goods, providing richness and moisture to the dough. It helps create a tender texture in the cookies, allowing them to be soft and chewy. Using room-temperature butter ensures that it creams smoothly with the sugars, resulting in a light and fluffy mixture that helps the cookies spread just the right amount during baking.
Brown Sugar: This deep and delicious sugar adds a molasses-like flavour to the cookies. Brown sugar in part with white sugar is what creates the sweetness in these cookies. The molasses in brown sugar also contributes to the chewiness of the cookies, making them soft and tender. It pairs beautifully with the spices and mix-ins, adding complexity to the overall flavour profile. Light brown sugar or golden brown sugar will both work for this recipe.
White Sugar: White sugar helps create the perfect crispy edges of the cookies. It helps the cookies achieve a slightly crunchy exterior while maintaining a soft and chewy center. The combination of white and brown sugar provides the perfect texture for these kitchen sink cookies.
Flax Eggs: A plant-based alternative to traditional eggs, made by mixing ground flaxseeds with water. They work as a binding agent in the cookie dough, holding all the ingredients together while adding a subtle nutty flavour. Flax eggs are ideal for creating an egg-free version of these cookies however feel free to use real eggs if that is your preference.
Vanilla: Adds a warm, aromatic flavour to the cookies, enhancing the sweetness and bringing out the best in the other ingredients. It’s a classic addition to any cookie recipe and I never suggest skipping it!
Nature’s Path Organic All-Purpose Flour: This high-quality all-purpose flour is crafted from organic Canadian hard red spring wheat, giving it a light and smooth texture with high gluten strength. It’s perfect for achieving the ideal cookie structure – soft and chewy with just the right amount of lift. Click here to get your hands on this essential all-purpose flour in the USA. If you’re in Canada and want a high quality flour, I recommend using Anita’s Organic Mill.
Baking Soda: Acts as a leavening agent, helping the cookies rise and achieve a light, airy texture. Properly measured baking soda ensures that your cookies have the perfect texture every time.
Cinnamon: Essential for adding depth and warmth to the cookie dough. It brings a cozy, festive flavour to the dough, making these cookies perfect for the holiday season. The subtle spice of cinnamon enhances the overall flavour without overpowering the other ingredients.
Salt: A key ingredient for balancing all ingredients and notes of the cookies. A small amount of salt brings out the richness of the butter, the sweetness of the sugars, and the depth of the chocolate. It also helps to highlight the savoury elements in the mix-ins, such as the pretzels and nuts.
White Chocolate Chips: White chocolate chips add a creamy, sweet contrast to the richness of the dark chocolate and the saltiness of the pretzels. They melt beautifully during baking, creating pockets of sweetness throughout the cookies.

Dark Chocolate Chips: Using dark chocolate chips provides a rich, slightly bitter contrast to the sweet dough, helping balance the overall sweetness of the cookies. The deep cocoa flavour of dark chocolate adds complexity and enhances the taste of the other ingredients. Milk chocolate chips, unsweetened, semisweet chocolate chips or sweet chocolate chips – this is all based on personal preference. Dare I even suggest peanut butter chips?! The options are truly endless with these cookies.
Pretzels: Crushed pretzels add a satisfying crunch and a salty kick to the cookies, creating a delightful contrast with the sweet dough and chocolate. They bring a unique texture that makes every bite interesting, and their saltiness enhances the sweetness of the other ingredients.
Walnuts: Chopped walnuts add a rich, nutty flavour and a crunchy texture to the cookies, complementing the sweetness of the dough and the chocolate. Walnuts are also a great source of healthy fats and protein, making them a nutritious addition. Their earthy flavour pairs well with the other ingredients, adding depth and complexity to the cookies.
Pumpkin Seeds: Any seed of choice will work but I love pumpkin seeds because they have a slightly nutty and sweet flavor to them. They’re rich in nutrients like magnesium, zinc, and healthy fats, making them a wholesome addition to the recipe. You could also try sunflower seeds if you don’t have pumpkin on hand!
Dried Cherries or Cranberries: Dried cherries or cranberries add a tart, fruity flavour that contrasts the rest of the cookie ingredients. Their chewy texture adds an interesting element to the cookies, making every bite a burst of flavour. These dried fruits also add a festive touch, perfect for holiday baking.
Red, White, and Green Sprinkles: What would a festive cookie be without a little sprinkle cheer? Adding red, white, and green sprinkles immediately lets you know that these cookies are for the festivities and joy of the holidays. They bring a pop of colour and a touch of sweetness, making these cookies as visually appealing as they are delicious. If you’re making these kitchen sink cookies out of season you can omit the sprinkles or use other colours.
Flaky Sea Salt: In my opinion, no cookie is complete without a sprinkle of flaky sea salt. It adds a subtle crunch and a gourmet touch and will enhance the flavours of all the ingredients, making these cookies truly irresistible.

What are the Best Add-Ins for Kitchen Sink Cookies?

The best part about kitchen sink cookies is their versatility! You can mix in just about anything you love. For a classic combination, try using a mix of white chocolate chips, dark chocolate chips, and pretzels for a sweet and salty contrast. Toffee bits, pretzel pieces, potato chips, graham crackers or caramel bits are all amazing additions to personalize your kitchen sink cookie. The best part about them is that you can use whatever you have on hand, you don’t need to go out and buy a bunch of new ingredients.

How to Make Kitchen Sink Cookies

Fun and easy is the name of the game with these cookies. Follow these simple instructions to make your own kitchen sink cookies right at home!

Preheat and Prepare Baking Sheets

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside. This will ensure your cookies bake evenly and don’t stick to the pans.

Cream Butter and Sugars

In a large mixing bowl, add the room-temperature unsalted butter, brown sugar, and white sugar. Using a stand mixer, electric beaters, or by hand, cream the mixture together until it becomes light and fluffy. This step is crucial for creating the perfect cookie texture. Once creamed, add the flax eggs and vanilla, and continue mixing until well combined.

Mix Dry Ingredients and Combine

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing slowly to combine. Be sure to scrape down the sides of the bowl and the paddle attachment to ensure all ingredients are well incorporated.

Add Mix-Ins and Bake

Fold in your chosen mix-ins using a spatula. Scoop the dough into balls using an ice cream scoop and place 5-6 balls evenly spaced on each prepared cookie sheet. Bake the cookies for 12 minutes or until they turn golden brown. Carefully transfer the cookies to a cooling rack and finish with a sprinkle of flaky sea salt for garnish.

How to Store & Freeze Cookies

These cookies are perfect for making ahead! Once baked, allow them to cool completely, then store them in an airtight container at room temperature for up to a week. If you want to freeze them, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer bag, and they’ll keep for up to three months. When you’re ready to enjoy them, just thaw at room temperature or warm them slightly in the oven.

Try These Other Amazing Cookie recipes!

If you liked this recipe make sure you leave a comment and review below!

Black Tahini Brown Butter Chocolate Chunk Cookies

Tahini Granola Cookies

S’mores Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Festive Kitchen Sink Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 298kcal

Author Teri-Ann Carty

Equipment

stand mixer or electric hand mixer
bowls
measuring cups and spoons
parchment paper
2 cookie sheets
ice cream scoop

Ingredients

1 cup unsalted butter room temperature
1 cup brown sugar
½ cup white sugar
2 flax eggs
½ tbsp vanilla
2½ cups Nature’s Path Organic All-Purpose Flour
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
½ cup white chocolate chips
½ cup dark chocolate chips
1 cup pretzels crushed
½ cup walnuts chopped
¼ cup pumpkin seeds
¼ cup dried cherries or cranberries
sprinkles red, white and green
flaky sea salt for garnish

US Customary - Metric

Instructions

Preheat oven to 375. Place parchment down onto 2 baking sheets and set aside.
Place butter and sugars into bowl of a standing mixer (can be done by hand or with electric beaters). Cream together until light and fluffy.
Add flax eggs and vanilla and cream again.
Whisk flour, baking soda, cinnamon and salt in a seperate bowl.
Add flour mixture to wet and slowly mix to combine.
Scrape down paddle attachment and sides of the bowl.
Stir inclusions into the dough by using a spatula.
Use an ice cream scoop to measure out balls of dough.
Space out 5-6 balls of dough onto prepared cookie sheets.
Bake for 12 minutes until cookies are golden brown.
Carefully transfer them to a cooling rack and garnish with flaky salt.

Notes

Nature's Path All-Purpose Flour

Nature's Path Gluten Free All-Purpose Flour

Nutrition

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3 Ingredient Chickpea Chocolate Bark

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

Home » plant based dessert

3 Ingredient Chickpea Chocolate Bark

Created by: Teri-Ann Carty

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

This post may contain affiliate links

Ingredient Homemade Chocolate Bark

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

How to Make Chocolate Bark

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

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

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

Chocolate Bark Notes & Tips

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

Here’s Why I Love This Chocolate Bark Recipe

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

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

Try out my other bark and snack recipes below,

Strawberry Chocolate Bark

Tahini Oatmeal Chocolate Chip Cookies

Chocolate Avocado Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

3 Ingredient Chickpea Chocolate Bark

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

Course Dessert, Snack

Cuisine Canadian, Vegan

Prep Time 20

Freeze Time 1

Total Time 1 20

Servings

Calories 725kcal

Author Teri-Ann Carty

Equipment

air fryer, freezer
parchment paper
cookie sheet

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Chocolate Avocado Pudding

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

Home » plant based dessert

Chocolate Avocado Pudding

Created by: Teri-Ann Carty

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

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A Chocolate Avocado Pudding Thats Vegan and Dairy free!

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

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

What You Need to Make Chocolate Avocado Pudding

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

Optional Toppings

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

How to Make Chocolate Avocado Pudding

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

Can You Taste the Avocado?

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

How Long Does Chocolate Avocado Pudding Last?

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

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

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Avocado Pudding

Course Desserts & Sweets, Snack

Cuisine Canadian, Vegan

Prep Time 15

Total Time 15

Servings

Calories 330kcal

Author Teri-Ann Carty

Equipment

food processor or blender

Ingredients

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

Optional Toppings

yogurt
granola
shaved chocolate or cacao nibs

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Pumpkin Bread

Teri-Ann Carty — Fri, 27 Oct 2023 08:00:45 +0000

Home » plant based dessert

Pumpkin Bread

Created by: Teri-Ann Carty

Get into the most perfect gluten-free Pumpkin Bread that will leave you speechless. With quality pumpkin purée and Caputo flour, this loaf is moist, flavorful, and ideal for any occasion, from breakfast to dessert.

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When it’s full blown autumn all around you and there is frost in the mornings, and the air is crispy you know that it’s time for warm and cozy comfort food from AM to PM. Over the years, I’ve tried countless pumpkin recipes, from muffins to cakes and the one consistent thing that I loved about all of them was how delicious my home smelt! While some recipes were better than others; I remember that old saying “if you want something done right, you’ve got to do it yourself!”. That’s when I got into the kitchen and created this Pumpkin Bread recipe; a flawless blend of taste, texture, and nutrition that even won over my husband, a man with quite discerning tastes when it comes to baked goods.

Why The Right Pumpkin Matters

My love for pumpkin bread took an unforgettable turn during a visit to Prince Edward County. Amongst a variety of pumpkins, the French Heirloom caught my eye. Roasting this pumpkin produced the most divine purée I’ve ever tasted. While canned pumpkin purée does the job, there’s something extraordinarily fresh and vibrant about making your own!

Ingredients for Pumpkin Bread:

Caputo Gluten-Free Flour: I recently discovered Caputo gluten-free all-purpose flour, and it has significantly elevated my gluten-free baking. With an excellent blend of flours and starches, this product delivers results almost indistinguishable from recipes made with regular wheat flour.
Maple Syrup: This natural sweetener brings a gentle, earthy sweetness that pairs exceptionally well with pumpkin. Its complexity enhances the flavors without overwhelming them.
Coconut Sugar: Coconut sugar has a low glycemic index compared to regular sugar, making it a better option for those watching their sugar intake. It imparts a subtle caramel-like flavor that compliments the pumpkin.

Interested in making this bread vegan? It’s super easy!

All you have to do is replace the egg with a flax egg. To make a flax egg; combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of warm water, and let it gel for a few minutes before adding it to the wet ingredients.

This bread keeps well for several days if stored in an airtight container. It also freezes beautifully, giving you the option of enjoying it at a later time (which I promise, you’ll want to do if you don’t finish it in two days! Pumpkin season isn’t here forever and if you opt to make your own puree this is the time!!)

So if you’ve been on a quest for the perfect Pumpkin Bread, your search ends here! This loaf, rich in flavor and texture, stands in a league of its own. Crafted with top-notch ingredients like Caputo flour and pure pumpkin purée, it satisfies on all fronts—taste, aroma, and nutrition. Whether you serve it as a breakfast item, a snack, or a dessert, it’s sure to become a staple in your fall recipe collection.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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