refined sugar free dessert Archives - Teri-Ann Carty

Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

Teri-Ann Carty — Fri, 17 Oct 2025 08:00:59 +0000

Home » refined sugar free dessert

Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

Created by: Teri-Ann Carty

This Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream is everything you want in a fall dessert: creamy, cozy, lightly spiced, and free from refined sugar! It’s easy to make, perfect for sharing, and finished with a billowy swirl of whipped cream infused with warm pumpkin spice. Save it now, bake it this weekend!

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Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

It’s officially hosting season, and I, for one, am thrilled! We just passed Canadian Thanksgiving, and it was such a blast. I absolutely loved being with my family, sharing good food and lots of laughs. If you’re into hosting like I am, this recipe is for you! Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream?! Said WHO!? It’s beyond delicious and absolutely perfect for fall and winter.

If you love pumpkin, you are in for a treat because this pumpkin cheesecake is out of this world good and packed with pumpkin flavours. Every October, pumpkin steals the show every fall and for good reason. I’ve been making pumpkin recipes forever; hello to the most insanely delicious pumpkin brownies and say good morning to the pumpkin granola (duh). pumpkin bread? Yeah, I’ve got that too! I just love how versatile pumpkin is, from sweet to savoury. If you can believe it or not, I actually have more pumpkin recipes up my sleeve for this month, so make sure you’re tuned in and subscribed to my newsletter!

Look, I know that desserts are supposed to be that special thing you have where you don’t care about how healthy it is, but when you love dessert as much as I do, you have to think about it! I’ve gone ahead and made this pumpkin cheesecake refined sugar free by using coconut sugar and low sugar cookies for the crust. I know it’s hard to pass up on dessert if you’re watching your sugar intake, but you can rest easy, this one is a goodie!

There are a couple of different ways you can make this cake. One way is with a stand mixer. That’s a good idea, but most of us don’t have an expensive stand mixer in our kitchens. I went with a hand mixer to get this cheesecake as smooth as can be. I am so obsessed with my new cordless mixer from Zwilling. I stopped using my old one because the cord made it annoying to navigate while making my videos. This powerful mixer gets the job done and done so efficiently, you’ll surprise yourself!! If you’ve been thinking about an upgrade, this is that. You’ll be so happy you did! Alright folks, onto the cheesecake!

Pumpkin Cheesecake Ingredients

You only need a few real-food ingredients to pull this recipe together. Each element plays an essential role in creating the rich, spiced flavour and silky texture of this fall dessert.

Ingredients for Pumpkin Cheesecake Crust

Ginger: oat cookies add a deeply spiced, slightly sweet crunch that complements the pumpkin filling perfectly. I used Nairn’s brand, and they’re just the right texture.
Butter: the key to binding the crust and giving it richness, helping it crisp up as it bakes.
Pumpkin spice and salt: round out the flavour, balancing the sweetness and enhancing the warmth of the cookies. I shared my pumpkin spice blend in this recipe here if you want to make your own (aka mine hehe).

Ingredients for Pumpkin Filling

Cream cheese: the foundation of any great cheesecake, providing that creamy, tangy base. It must be at room temperature to ensure a smooth, lump-free batter.
Eggs: essential for structure; eggs bind the filling while giving the cheesecake a light, custardy texture.
Coconut sugar: sweetens the filling with a subtle caramel depth while keeping it refined sugar free.
Pumpkin purée: the star of the show, adding a naturally sweet, earthy flavour and soft orange hue. Be sure to use 100% pure pumpkin, not pumpkin pie filling.
Greek yogurt: adds a bit of tang and lightness, cutting through the richness and helping to balance the texture.
Vanilla and pumpkin spice: deepen the fall flavour profile, making every bite taste warm and nostalgic.
Salt: sharpens all the flavours and keeps the cheesecake from tasting flat or overly sweet.

Ingredients for Pumpkin Spiced Whipped Cream

Whipping cream: forms the base and is whipped into soft, cloud-like peaks to contrast the dense cheesecake.
Coconut sugar: sweetens the cream with a warm, molasses-like note that pairs beautifully with pumpkin.
Pumpkin spice: continues the theme and makes this whipped cream stand out as more than just a topping; it’s a feature.
Salt: just a pinch, brightens and balances the sweet and spiced elements.

How To Make a Pumpkin Cheesecake

Making cheesecake is actually easier than you might think. While a little time consuming, the actual process is quite passive and lots of fun to explore! Follow these easy recipes and you’ll be sharing a pumpkin cake with those you love in no time!

Prep the crust

Preheat your oven to 325°F. Line the base of a 9-inch springform pan with parchment and grease the sides. Blend the ginger oat cookies in a blender until they resemble fine crumbs. Mix with melted butter, pumpkin spice, and salt, then press the mixture firmly into the base and up the sides of your pan. Bake for 15 minutes, then let it cool completely.

Mix the filling

In a large bowl, beat the room-temperature cream cheese until fluffy (about 3 minutes). Add the coconut sugar and beat again. Add eggs one at a time, then fold in the pumpkin purée, Greek yogurt, vanilla, pumpkin spice, and salt. Mix until smooth.

Bake the cheesecake

Pour the filling into the cooled crust. Wrap the outside of the springform pan tightly in foil to prevent leakage. Bake for 60–65 minutes, until the centre is just set. Run a knife around the edges to prevent cracking, then let it cool at room temperature for 1 hour. Chill in the fridge (still in the pan) for 6–7 hours or overnight.

How to Prevent Cracks in Pumpkin Cheesecake

Bring all ingredients to room temperature before mixing.
Don’t overmix once the eggs are added.
Bake low and slow, and let the cake cool gradually.
Run a knife around the edge after baking to loosen the cake from the pan.

How to Make Pumpkin Spice Whipped Cream

Whipped cream is easy to make and oh-so rewarding. Add the cream, pumpkin spice, coconut sugar, and salt to a mixing bowl. Use a hand mixer to whip until soft peaks or stiff peaks form, depending on your preference. Transfer to a piping bag and decorate the chilled cheesecake before serving.

Tips For The Perfect Whipped Cream

Chill your bowl and beaters: Cold tools make better whipped cream.
Taste before piping: Adjust the spice or sweetness to your liking.
Don’t overwhip: Stop when you see defined peaks; overwhipping leads to butter!

How to Adjust Whipped Cream Stiffness

For a soft dollop, whip just until soft peaks form. For a firmer pipeable texture, go a bit longer until stiff peaks form. Either way, it will hold beautifully on this chilled cheesecake.

Tips For Making Pumpkin Cheesecake

No water bath needed! I wrap my springform pan in foil to prevent any leakage and bake it straight on a lined baking sheet.
You can absolutely swap the cookies for graham cracker crumbs if that’s what you have on hand.
The cheesecake will settle and slightly shrink once chilled—that’s totally normal.
Coconut sugar gives the cheesecake a gorgeous colour and flavour, but feel free to use brown or white sugar if you prefer.

How to Store Pumpkin Cheesecake

Store the cheesecake in the fridge (covered) for up to 5 days. If you want to freeze it, wrap it tightly in plastic and foil, and store it for up to 1 month. Let it thaw in the fridge overnight before serving.

What To Do With Leftover Pumpkin Whipped Cream

Now, depending on how you feel about whipped cream (I can only assume wonderfully), you’re either going to be excited about the leftover or you’re going to empty out that piping bag on the cheesecake. Regardless your vibe, leftover pumpkin whipped cream is not a real problem because there are SO MANY ways to enjoy it! Add a dollop to your morning coffee or chai latte for a cozy, spiced twist. It’s also delicious spooned over waffles, pancakes, or oatmeal for an easy fall breakfast upgrade. You can even freeze the whipped cream in small dollops and drop them into hot drinks throughout the season.

Why You’ll Love This Easy Pumpkin Cheesecake Recipe

I cannot think of a single reason not to love this cake from the tip of the whipped cream to the cookie crumble; it’s absolute perfection. This cheesecake is smooth, rich, and ultra creamy, with the perfect balance of spice and sweetness. It’s made without refined sugar and features a deeply spiced gingersnap crust that adds warmth and crunch. Topped with a cloud of pumpkin whipped cream, it’s a festive dessert that feels special enough for the holidays, yet simple enough to enjoy anytime during the fall.

Pumpkin Cheesecake FAQ

Can I make this cheesecake ahead of time? Yes! This cheesecake needs to chill, so it’s the perfect make-ahead dessert.

Do I need a water bath? Nope. Wrapping the pan in foil and baking as-is works just fine.

What’s the best crust for pumpkin cheesecake? I love a spiced cookie crust, but graham crackers work beautifully as well.

Did you make this recipe?

Don’t forget to leave a rating and review below and share your experience! I would love to know how yours turned out and who you shared it with. Try these fabulous desserts next:

Caramel Apple Upside Down Cake

The 18 Best Gluten Free Cookies

High Protein Cookie Dough Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

Course Dessert

Cuisine Canadian

Prep Time 15

Chill Time 7

Total Time 8

Servings slices

Calories 331kcal

Author Teri-Ann Carty

Equipment

9" springform pan
cordless hand mixer
flat-bottomed ramekin, spatula, piping bag, fridge, oven

Ingredients

Crust Ingredients

285 grams ginger oat cookies approximately 22 cookies, I used these Nairns
6 tbsp butter melted
½ tsp pumpkin spice
pinch salt

Cheesecake Filling Ingredients

3 8oz blocks cream cheese room temperature
3 eggs room temperature
1 cup coconut sugar
1½ cup pumpkin puree
½ cup Greek yogurt
1 tsp vanilla
2 tsp pumpkin spice
½ tsp salt

Pumpkin Spice Whipped Cream

1 cup whipping cream
1 tbsp coconut sugar
½ tsp pumpkin spice
pinch salt

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Place parchment paper down in a 9" springform pan. Grease the sides of the pan well.
In a blender, add cookies. Blend until the cookies resemble sand.
Add blended cookies to a bowl with melted butter, spice and salt. Mix to combine.
Press the crust firmly into and up the sides of the prepared pan. I used a flat bottomed ramekin.
Bake for 15 minutes. Allow the crust to cool while you prepare the filling.
Once the pan is cool enough to handle, wrap the bottom and the sides with tinfoil.

Filling Instructions

To a large bowl, add cream cheese. Beat for 3 minutes until fluffy.
Add coconut sugar and beat again for 1 minute.
Add eggs, one at a time, beating until batter is light and airy.
Add pumpkin puree, vanilla, yogurt, spice and salt and beat until thoroughly combined.
Pour batter into now cooled crust.
Place cake onto a lined baking sheet and bake for 60-65 minutes.
Place cake on wire cooling rack. Run a knife around the edge of the pan to make it easier to release once completely cooled.
Leave cake for 1 hour at room temperature before adding it to the fridge for 6-7 hours. Keep the cake in the springform pan.
Once you are ready to serve, gently remove springform and slide onto a serving plate.
Make your whipped cream by adding the ingredients to a bowl. Use the handheld mixer to whip up your cream. Add to a piping bag and decorate your cake how you see fit.

Notes

You can swap out the cookies for graham wafer crumbs. Both work brilliantly.
No need for a water bath for this recipe. I wrap the bottom and sides of the pan to ensure there is no leakage!
The cheesecake will shrink in size slightly after chilling in the fridge. This is normal!
I used coconut sugar to keep this refined sugar free, but feel free to swap it out with brown or white sugar.

Nutrition

The post Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream appeared first on Teri-Ann Carty.

High Protein Carrot Cake Loaf

Teri-Ann Carty — Tue, 22 Apr 2025 23:39:10 +0000

Home » refined sugar free dessert

High Protein Carrot Cake Loaf

Created by: Teri-Ann Carty

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

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High Protein Carrot Cake Loaf

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

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

What Is Carrot Cake?

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

Ingredients for the Best High Protein Carrot Cake Loaf Ever

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

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

Protein Cream Cheese Icing Ingredients

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

What Protein Powder to Use for Protein Carrot Cake Recipe?

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

How To Make Healthy Carrot Cake Loaf

How to Make the Carrot Cake Batter

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

Grating the Carrots

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

Combine the Dry Ingredients

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

Fold in the Add-Ins

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

Bake and Cool the Loaf

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

How to Make Cream Cheese Frosting for Carrot Cake

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

How to Serve Healthy Carrot Cake

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

How to Store Carrot Cake

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

Why You’ll LOVE This Carrot Cake Protein Loaf

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

High Protein Carrot Cake FAQ

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

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

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

Can I Make This Cake Vegan?

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

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

Is Carrot Cake Healthy?

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

Can I Make Carrot Cake Cupcakes With This Recipe?

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

Best Carrot Cake Recipe Tips

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

Did You Make This Healthy Carrot Cake Loaf?

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

Carrot Cake Granola

Gluten-Free Carrot Cake Baked Oats

Gluten Free Carrot Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Protein Carrot Cake Loaf

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Total Time 10

Servings servings

Calories 501kcal

Author Teri-Ann Carty

Equipment

loaf pan
parchment paper
spatula
mixing bowls, measuring spoons, oven

Ingredients

Carrot Cake Loaf Ingredients

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

Protein Cream Cheese Icing Ingredients

250 g cream cheese softened, I used Kraft Heinz
¼ cup Greek yogurt
¼ cup Botanica Health protein powder
¼ cup maple syrup
½ tsp vanilla
pinch salt

US Customary - Metric

Instructions

Loaf Instructions

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

Icing Instructions

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

Notes

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

Nutrition

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

4-Ingredient Puffed Quinoa Cups

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

Home » refined sugar free dessert

4-Ingredient Puffed Quinoa Cups

Created by: Teri-Ann Carty

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

This post may contain affiliate links

4-Ingredient Puffed Quinoa Cups

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

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

Ingredients for Puffed Quinoa Cups

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

What is Popped Quinoa?

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

Surprising Health Benefits of Puffed Quinoa

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

How to Make These Puffed Quinoa Cups

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

Prepare the muffin tin

Line a muffin tin with parchment liners to prevent sticking.

Melt the chocolate

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

Mix the ingredients

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

Fill the cups

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

Top and freeze

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

How to Make Popped Quinoa at Home

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

What Does Puffed Quinoa Taste Like?

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

How to Store Organic Puffed Quinoa

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

Other Ways to Use Popped Quinoa

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

Why You’ll Love This Puffed Quinoa Recipe

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

Did you make this recipe?

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

Snickers Date Bark

Healthy Homemade Vegan Twix Bar

Cherry Rhubarb Crumble Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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4 Ingredient Puffed Quinoa Cups

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings cups

Calories 219kcal

Author Teri-Ann Carty

Equipment

muffin tin

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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High Protein Chocolate Peanut Butter Eggs

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

Home » refined sugar free 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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High Protein Chocolate Lava Cake

Teri-Ann Carty — Fri, 08 Nov 2024 09:00:33 +0000

Home » refined sugar free dessert

High Protein Chocolate Lava Cake

Created by: Teri-Ann Carty

This High Protein Cottage Cheese Lava Cake is a quick, gluten-free treat made with cottage cheese, chocolate protein powder, and dark cacao. In just under 10 minutes, you’ll have a rich, gooey lava cake that’s high in protein, low in sugar, and big in flavour. Serve with a scoop of vanilla ice cream for the ultimate dessert experience!

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My Favorite Chocolate Molten Lava Cakes

Want dessert, breakfast or a snack in under 10 minutes that’s high protein and absolutely delicious? This High Protein Chocolate Lava Cake is the bee’s knees and about to be your new favourite chocolate fix! Are you a fan of trends? I have to admit I DO love a good food trend and sometimes they are a total miss, but SOMETIMES they are spot on. This is one of those trending recipes that hit all the notes and my goodness I have made it more times than I want to admit.

I love a good lava cake; call me old school but I do remember the first time I tried a lava cake and wow my life was altered. Chocolate oozing from the middle of a warm cake topped with vanilla ice cream and I was taken straight to nirvana. From that point forward I promised myself I would always order one if it was on the dessert menu.

Times have changed and my focus is on higher protein and low in sugar desserts now which is why I LOVE this one. You might think that means I don’t enjoy desserts anymore but it’s just not true! This cake is exactly what I want all day and all night for the rest of eternity. It’s gluten-free, high in protein and low in sugar. Checks all my boxes – and the fact that it’s chocolatey and ready in a jiffy really just adds to its charm.

You can serve it with whatever you want but I prefer a scoop of vanilla ice cream. It melts over the top making for one insanely tasty snack. My dear friend @BasicswithBails also made a refined sugar free version! that is absolutely delicious! Get ready to impress yourself and everyone you make this for because my goodness – it’s the real deal!

Ingredients for These High Protein Lava Cakes

Cottage Cheese: This might sound unusual, but it’s the key to making this lava cake high in protein and super creamy. Cottage cheese blends beautifully into the batter, creating a rich and smooth texture. Its flavour is not overpowering and when paired with the chocolate protein powder and cacao it nearly disappears completely. TRUST ME!
Egg: Helps bind the ingredients and adds to the fluffy texture. Egg also adds a bit more protein to this recipe.
Chocolate Protein Powder: Not only does this add a chocolatey boost, but it also adds extra protein. If you don’t have chocolate protein powder, feel free to use what you have; the cocoa powder will keep the chocolate flavour intense. I am protein obsessed and would recommend any of these.
Black Cacao Powder: Gives the cake a dark, rich colour and deep chocolate flavour. Regular cocoa powder works as well if you don’t have black cacao on hand. Here is the one I used.
Maple Syrup: Naturally sweetens the cake while keeping it low in refined sugars. Use as much or as little as you’d like to make the cake sweet to your liking. Honey or agave would also work in this recipe.
Vanilla Extract: Enhances the chocolate flavour and adds a subtle warmth.
Dark Chocolate Chips: These are added to the center to create that gooey molten center that flows out when you cut into the cake.
Flaky Sea Salt: Optional but a great addition to the lava cake. A sprinkle on top adds a delicious contrast to the sweetness and enhances the chocolate flavour.

How to Make High Protein Chocolate Lava Cake

Lightly grease a ramekin (these are the ones I used) and set it aside. In a small blender, add the cottage cheese, egg, protein powder, cacao powder, maple syrup, and salt. Blend until the mixture is smooth and creamy, then pour it into the prepared ramekin. Top with chocolate chips.

Place the ramekin on a small plate (in case it runs over!) and microwave on high for 90 seconds. Sprinkle with flaky salt, let it cool for 2 minutes and then indulge!

How to Serve Lava Cake

This chocolate molten lava cake is best served warm, right after baking for obvious reasons! Pair it with a scoop of vanilla ice cream, whipped cream, or a drizzle of nut butter for a delicious contrast to the warm, gooey chocolate center. You could also sprinkle it with cocoa powder or powdered sugar for an extra touch.

How to Store Lava Cake

If you have any leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 20-30 seconds to bring back that molten center. It will never be the same as when freshly made but it will absolutely still be enjoyable and delicious!

Lava Cake Frequently Asked Questions

Can I Make Chocolate Lava Cakes in Different Flavors?

Absolutely! Try adding a spoonful of peanut butter or a sprinkle of espresso powder to the batter for a unique twist on the classic chocolate flavour.

Can You Make Chocolate Lava Cakes Ahead of Time?

Yes, you can prepare the batter and pour it into ramekins. Cover and refrigerate for up to a day. When ready to bake, simply microwave or bake as directed, keeping an eye on the timing since cold batter may take slightly longer.

Can You Freeze Chocolate Lava Cakes?

Yes! Prepare the cakes in ramekins and freeze them before baking. When ready to serve, bake from frozen, adding a couple of extra minutes to the cooking time.

Why You’ll Love These High Protein Chocolate Lava Cakes

This chocolate lava cake is everything you love about the classic molten lava cake but with a healthy twist.

Rich and Gooey: The chocolate center is warm, gooey, and deliciously indulgent.
Packed with Protein: Thanks to the cottage cheese and protein powder, this cake is filling and makes a great snack or dessert.
Low in Sugar: Sweetened naturally with maple syrup, so you get all the flavour without the sugar crash.
Quick and Easy: Prep and cook time is under 10 minutes, making it perfect for when those chocolate cravings hit.

Did you make this recipe? Don’t forget to leave a rating and review below.

Check out these recipes next!

Tahini Pumpkin Brownies

Brown Butter Apple Crumble

Blueberry Croissant Baked Protein Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Cottage Cheese Lava Cake

Course Dessert

Cuisine Canadian

Prep Time 10

Cook Time 1

Total Time 11

Servings

Calories 440kcal

Author Teri-Ann Carty

Equipment

microwave
small blender or food processor
8oz ramekin

Ingredients

⅓ cup full-fat cottage cheese
1 egg
2 tbsp chocolate protein powder*
2 tbsp black cacao powder*
2 tbsp maple syrup
½ tsp vanilla
¼ tsp salt
1 tbsp dark chocolate chips*
pinch of flaky sea salt optional

US Customary - Metric

Instructions

Lightly grease a ramekin and set aside.
To a small blender add cottage cheese, egg, protein powder, cacao powder, maple syrup and salt.
Blend until smooth and creamy.
Pour into ramekin.
Top with chocolate chips.
Place ramekin on a small plate (just in case it runs over!) and microwave on high for 90 seconds.
Sprinkle with flaky salt and wait for it to cool for 2 minutes.
Best served with vanilla ice cream.

Notes

If you don't have chocolate protein powder, use what you have. The cacao/cocoa will make it chocolatey enough!
You don't need to use black cacao. Regular cocoa powder works great too!
If you prefer to use chopped dark chocolate instead of chocolate chips, that works too!

Nutrition

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Cherry Rhubarb Crumble Bars

Teri-Ann Carty — Mon, 01 Jul 2024 08:00:51 +0000

Home » refined sugar free dessert

Cherry Rhubarb Crumble Bars

Created by: Teri-Ann Carty

These Cherry Rhubarb Crumble Bars are a quick, nutritious treat perfect for breakfast, snacking, or dessert! They are gluten free, dairy free optional, refined sugar free and packed with fiber-rich chia seeds, making them a healthy and delicious choice.

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Gluten Free Cherry Rhubarb Crumble Bars

This dessert screams summer in all the ways. This dessert combines some of my favourite things about summer: fresh fruit, pairing everything warm with a scoop of ice cream, and the simplicity of no-fuss baking! There’s something magical about summer desserts, and these Gluten Free Cherry Rhubarb Crumble Bars are no exception. I have always loved making crumbles and crisps because they’re super easy to whip up and require minimal effort. Any recipe where a crust can double as a topping is a win in my book!

When I stumbled upon this combination of cherries and rhubarb, I knew I had to turn it into a crumble bar that everyone could enjoy. To make it even better, I’ve added chia seeds to the mix. Not only do they help bind the filling together, but they also add a nutritional boost with their omega-3s, fibre, and plant based protein. Whether you’re enjoying these bars as a breakfast treat, a snack, or a dessert, they’re sure to bring a touch of summer magic to your table.

Cherry Rhubarb Crumble Bars Ingredients

Crust & Topping Ingredients

Almond Flour: Providing a nutty flavour and a gluten-free base for our crumble bars. Finely ground almonds make the perfect gluten free flour that’s rich in healthy fats, protein, and vitamin E. Almond flour gives the crust a tender texture and helps keep the bars moist. If you don’t have almond flour, you can substitute it with hazelnut flour or a blend of gluten free all purpose flour.
Oat Flour: Adds a soft texture and blends well with almond flour to create a balanced and flavorful crust. It’s made by grinding oats into a fine powder and is naturally gluten free, provided you use certified gluten-free oats. These are the oats that I use for anything and everything. Oat flour is high in fibre, which aids in digestion and keeps you full longer. If you don’t have oat flour, you can make your own by blending oats in a food processor until they reach a flour like consistency or all purpose flour if gluten is not an issue.
Gluten-Free Oats: Gluten-free oats add chewiness and extra fibre to the crumble topping. They provide a satisfying texture that complements the fruit filling. Oats are also a good source of vitamins, minerals, and antioxidants. For a different texture, you could also try using rolled spelt flakes or millet flakes.
Cinnamon: Enhances the flavour with its warm, spicy notes, making the crumble topping aromatic and delicious. It pairs well with the sweetness of the fruit and the nuttiness of the almond flour.
Salt: Crucial in balancing the sweetness and enhancing the other flavours in the recipe. It brings out the natural flavours of the ingredients and ensures the crumble topping isn’t overly sweet. I would avoid using table salt and opt for something higher quality like sea salt or Himalayan.
Coconut Sugar: Adds a natural sweetness with a hint of caramel, making the crumble topping irresistibly flavorful. It is derived from the sap of coconut palm trees and has a lower glycemic index than regular sugar, which means it has a slower impact on blood sugar levels. You can also opt to use light brown sugar.
Butter: Melted butter binds the ingredients together and adds richness to the crust and topping. It helps create a crumbly texture that contrasts beautifully with the soft fruit filling. For a dairy free option, you can use melted coconut oil or vegan butter.
Vanilla Extract: Vanilla extract adds depth and sweetness to the crust, enhancing the overall flavour profile of the crumble bars.

Cherry Rhubarb Filling Ingredients

Strawberries: These delicious berries pair perfectly with the tartness of rhubarb to create a harmonious filling. They are rich in vitamins C and K, fibre, and antioxidants. Fresh strawberries work best, but you can also use frozen strawberries—just be sure to thaw and drain them well to avoid excess moisture.
Rhubarb: The main ingredient of this crumble filling provides a tart and tangy flavour. It’s a great source of vitamins K and C, calcium, and fibre as well. If you’re making this outside of rhubarb season, you can substitute it with tart apples or cranberries.
Cherries: Adding colour and a burst of sweetness to the filling, complementing both the strawberries and rhubarb. Cherries are packed with antioxidants, vitamins, and minerals, making them a nutritious addition. If fresh cherries are not available, you can use frozen cherries or even dried cherries that have been rehydrated.
Lemon: Lemon juice enhances the tartness of the rhubarb and balances the filling. It also helps to preserve the bright colour of the fruit and adds a refreshing citrus note.
Maple Syrup: A natural sweetener that complements the fruit flavours, adding a rich, earthy sweetness to the filling. It’s also lower on the glycemic index compared to refined sugar and contains minerals like zinc and manganese. If you prefer, you can substitute maple syrup with honey, agave nectar, or date syrup.
Vanilla Extract: Vanilla is a staple in many dessert recipes for a reason – it simply makes everything taste better!
Cornstarch: Cornstarch thickens the fruit mixture, ensuring that the filling is not too runny and holds together well when the bars are cut. It helps to create a nice, thick consistency that complements the crumbly topping. Arrowroot powder or tapioca starch will also work in this case.
Chia Seeds: Chia seeds add fibre and help bind the filling, making it more cohesive. They absorb moisture and swell up, creating a gel-like texture that helps hold the fruit mixture together. Chia seeds are also rich in omega-3 fatty acids, antioxidants, and plant-based protein.
Pinch of Salt: A pinch of salt balances the flavours in the filling, enhancing the sweetness of the fruit and the other ingredients. It’s a small addition, but it makes a big difference in the overall taste of the crumble bars.

How to Make These Cherry Rhubarb Crumble Bars

Follow these quick and easy instructions to make the cherry rhubarb crumble bars of your dreams! This recipe is gluten free, and easily made vegan with the swap butter.

Preheat and Prepare the Crust

Preheat oven to 350°F and line an 8×8 inch baking dish with parchment paper. This will prevent the bars from sticking and make for easy removal once they are baked. In a large mixing bowl, combine the almond flour, oat flour, gluten free oats, cinnamon, salt, and coconut sugar. Stir in the melted butter and vanilla extract until the mixture holds together when pinched. Press 3/4 of this mixture firmly into the prepared baking dish to form the crust, ensuring an even layer. Set this aside while you prepare your filling.

Prepare the Filling

In a small pot over medium heat, add the strawberries, rhubarb, and cherries. Once the fruit starts to soften, add the lemon juice, maple syrup, and vanilla extract. Cook until the fruit breaks down and becomes a cohesive mixture. Reduce the heat to low, add the cornstarch, and cook for 2 more minutes to thicken. Remove from heat and stir in the chia seeds, then allow the mixture to cool slightly.

Assemble and Bake

Spread the fruit mixture evenly over the crust in the baking dish. Scatter the remaining crumble mixture over the top, creating a slightly crumbly texture. Bake in the preheated oven for 40-45 minutes, or until the crust starts to turn golden brown. Allow the bars to cool completely before slicing. Serve with ice cream, yogurt, or whipped cream for a delightful treat.

What’s the Difference Between a Crisp and a Crumble?

Crisps and crumbles are similar but have key differences. Both feature a fruit filling with a streusel topping, but crisps often include oats and nuts for added crunch, while crumbles typically have a more straightforward topping made with flour, butter, and sugar. This recipe blends elements of both by incorporating gluten-free oats in the topping for added texture.

What Does Rhubarb Taste Like?

Rhubarb has a unique, tart flavour that’s somewhat similar to green apples. It’s often paired with sweet fruits like strawberries or cherries to balance its tanginess. In these crumble bars, the rhubarb adds a delightful tartness that complements the sweetness of the other fruits.

How Much Sugar To Add to Rhubarb?

Rhubarb’s tartness means it often needs a bit more sugar than other fruits to balance the flavour. In this recipe, the natural sweetness of strawberries, cherries, and maple syrup helps to offset the tartness without overwhelming the other flavours or making things too sweet. Adjust the sugar to your taste, but the provided amounts should create a perfect balance. If you prefer a tartier dessert then rhubarb will be your bestie!

How To Serve and Store Rhubarb Crumble

These Cherry Rhubarb Crumble Bars are best served warm with a dollop of vanilla ice cream, yogurt, or whipped cream. The combination of warm fruit and cold cream is simply irresistible. To store, keep the bars in an airtight container in the fridge for up to a week. Make sure they are completely cooled before storing to maintain their texture. You can also freeze them for up to three months; just thaw them at room temperature or warm them in the oven before serving.

Other Rhubarb Recipes to Try!

If you loved these Cherry Rhubarb Crumble Bars, be sure to try my other delicious dessert recipes and don’t forget to leave a comment and rate this recipe if you tried it out! I would love to hear your feedback.

Strawberry Rhubarb Galette

Strawberry Rhubarb Slow Cooker Oats

Vegan Rhubarb Scones with Rhubarb Strawberry Chia Jam

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Gluten Free Cherry Rhubarb Crumble Bars

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 30

Cook Time 45

Total Time 1 15

Servings bars

Calories 365kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven
measuring spoons and cups
mixing bowl
small pot

Ingredients

Crust & Topping Ingredients

1½ cup almond flour
1 cup oat flour
¾ cup gluten free oats
1 tsp cinnamon
½ tsp salt
¼ cup coconut sugar
½ cup melted butter
1 tsp vanilla

Cherry Rhubarb Filling Ingredients

2 cups strawberries sliced
2 cups rhubarb chopped
½ cup fresh cherries sliced
½ lemon juiced
¼ cup maple syrup
1 tsp vanilla
1 tbsp corn starch
¼ cup chia seeds
pinch of salt

US Customary - Metric

Instructions

Preheat oven to 350. Layer parchment into a 8x8 pan.
Mix crust and topping ingredients in a medium sized bowl. Add butter and stir until crust holds together when pinched.
Add 3/4 of the mixture into the pan. Firmly press the crust down using a rubber spatula or flat bottomed ramekin.
Add fruit into a medium sized pot over medium heat. Once fruit starts to soften add lemon juice, maple syrup and vanilla. Continue to cook until fruit has completely broken down. Reduce heat to low and add cornstarch. Cook for 2 more minutes. Remove from the heat and add chia seeds. Stir well and allow mixture to cool slightly.
Spread fruit mixture over crust in an even layer.
Scatter remaining crust over the top of the fruit and place in the oven.
Bake for 40-45 minutes or until the crust starts to turn brown.
Wait for the bars to cool completely before slicing.
Serve with ice cream, yogurt or whipped cream.

Notes

Bars keep well in the fridge for up to a week but they won't last that long.
Swap out your fave fruit all year round to keep this recipe seasonal!

My fave baking essentials

Nutrition

The post Cherry Rhubarb Crumble Bars appeared first on Teri-Ann Carty.

High Protein Vegan Strawberry Ice Cream Bars

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

Home » refined sugar free dessert

High Protein Vegan Strawberry Ice Cream Bars

Created by: Teri-Ann Carty

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

This post may contain affiliate links

The Best Vegan Strawberry Ice Cream Bars

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

High Protein Vegan Strawberry Ice Cream Bars Ingredients

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

Do I Need An Ice Cream Maker?

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

How To Make Vegan Strawberry Ice Cream Bars

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

Tips for Making the Best Vegan Ice Cream Bars

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

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

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

Other Fresh and Easy Summer Recipes to Try

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

Banana Citrus Strawberry Popsicles

Peanut Butter and Jelly Ice Cream Bar

Vegan Cookies and Cream Magnums

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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High Protein Vegan Strawberry Ice Cream Bars

Course Dessert, Snack

Cuisine Canadian, Vegan

Prep Time 15

Freeze Time 3

Total Time 3 15

Servings bars

Calories 412kcal

Author Teri-Ann Carty

Equipment

blender
mould

Ingredients

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

US Customary - Metric

Instructions

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

Nutrition

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

Strawberry Chocolate Bark

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

Home » refined sugar free dessert

Strawberry Chocolate Bark

Created by: Teri-Ann Carty

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

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Strawberry Chocolate Bark

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

Ingredients for Strawberry Chocolate Bark

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

How to Make Chocolate Bark

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

How Long Does Chocolate Bark Last

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

How to Melt Chocolate Without a Microwave

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

Tips For Making the Perfect Bark

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

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Strawberry Chocolate Bark

Course Desserts & Sweets, Sharable & Snacks

Cuisine Canadian, Vegan

Prep Time 15

Cook Time 12

Total Time 12 15

Servings

Calories 356kcal

Author Teri-Ann Carty

Equipment

cookie sheet

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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