snack Archives - Teri-Ann Carty

High Protein Cookie Dough Bark

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

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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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Almond Butter Protein Bars

Teri-Ann Carty — Wed, 29 Jan 2025 09:00:11 +0000

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Almond Butter Protein Bars

Created by: Teri-Ann Carty

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

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Easy Almond Butter Protein Bars

Hello, friends! After a rejuvenating retreat in Costa Rica, feeling ready for the new phase of life, brozed and ready to share all my newest recipes! I’m thrilled to be back in the kitchen creating and this recipe has been waiting patiently for you to enjoy! My Almond Butter Protein Bars are everything you need in a snack – chewy, healthy, and packed with protein. Whether you need a quick breakfast, a midday energy boost, or a post-yoga treat, these bars deliver.

These bars are filled with fibre, protein and healthy fats making them a winning recipe in all the ways. It’s the perfect not too sweet and salty snack that stores in the freezer and makes a great addition to a lunch. I’ve been really into fibre packed snacks lately and this recipe is full of it. The secret to their perfect texture? Psyllium husk, which not only adds fiber but also binds the bars together like a dream.

Paired with my favorite @botanicahealth protein powder, these bars are as functional as they are delicious. I’ve tried other recipes where the bars essentially fall apart, no bueno. These babies hold together like an absolute dream. If you’re a fan of sweet and salty, the optional dark chocolate and flaky sea salt topping will seal the deal!

Almond Butter Protein Bar Ingredients

Pumpkin Seeds: Add a nutty crunch and are a great source of zinc and magnesium.
Sunflower Seeds: A nutrient-rich addition with vitamin E and a mild, nutty flavor.
Chia Seeds: These tiny seeds are packed with fiber, omega-3s, and protein.
Hemp Seeds: A great plant-based protein source with a creamy texture.
Sliced Almonds: Add extra crunch and complement the almond butter base.
Oats: Provide structure, fiber, and heart-healthy goodness to the bars.
Ground Flax: Boosts fiber content and helps bind the ingredients.
Psyllium Husk: The key ingredient for holding the bars together and adding a fiber boost.
Protein Powder: Use a high-quality like Botanica Health to enhance the protein content. This is my favorite and the one I used for this recipe.
Cinnamon: Adds warmth and a touch of spice to the flavor profile.
Salt: Balances the sweetness and enhances the flavors.
Almond Butter: The star ingredient, providing creaminess, protein, and healthy fats. You could swap this for any nut butter of choice.
Honey: Naturally sweetens the bars and helps bind the ingredients. Use maple syrup or agave if you’d like to keep this vegan.
Vanilla: Adds a subtle, comforting flavor.
Olive Oil: Keeps the bars moist and adds a rich texture.

How to Make Almond Butter Protein Bars

These bars are so easy to make you’ll be wondering why you ever bought granola bars from the supermarket! Make them once and fall in love with every bite:

Prepare Your Pan

Preheat your oven to 320°F convection and line a 9×11 baking pan with parchment paper, leaving an overhang for easy removal.

Mix Dry Ingredients

In a large bowl, combine all the dry ingredients: seeds, oats, flax, psyllium husk, protein powder, cinnamon, and salt.

Prepare Wet Ingredients

In a small pot, gently heat the almond butter, honey, vanilla, and olive oil over medium-low heat until smooth and combined.

Combine and Bake

Pour the wet ingredients over the dry ingredients and mix thoroughly, ensuring everything is well coated. Press the mixture firmly and evenly into the prepared pan using a rubber spatula. Bake for 30-35 minutes, or until the top is golden brown and dry to the touch.

Cool and Add Toppings

Let the bars cool completely on a wire rack. Spread a layer of almond butter over the top, then melt the dark chocolate and spread it evenly over the almond butter. Sprinkle with flaky sea salt for an extra kick of flavor.

Freeze and Slice

Freeze the pan until the chocolate hardens, then remove the bars using the parchment overhang. Slice into bars with a sharp knife and store in the freezer.

Ways to Customize Your Almond Butter Protein Bars

There are so many ways to get creative with this recipe. You can easily customize these almond butter protein bars to suit your taste or dietary preferences. Try swapping the almond butter for another type of nut or seed butter, like peanut butter or sunflower seed butter. Add dried fruit, such as cranberries or chopped dates, to bring a touch of natural sweetness to the bars. For a tropical twist, sprinkle shredded coconut on top before baking.

Can I Make These Bars Into Balls?

Absolutely! Simply roll the mixture into bite-sized balls instead of pressing it into a pan. Freeze until firm and enjoy as protein bites. You could even try dipping them in the dark chocolate for a decadent chocolate coating!

Why You’ll Love These Almond Butter Protein Bars

You’ll love these almond butter protein bars because they’re the perfect combination of healthy, delicious, and easy to make! Packed with fiber, protein, and healthy fats, they’re a nutrient-rich snack that will keep you fueled throughout the day. These bars are vegan friendly and gluten-free, making them suitable for a variety of diets, and they’re easily customizable to fit your favorite flavors and ingredients. Best of all, they’re perfect for on-the-go snacking—just store them in the freezer and grab one whenever you need a quick, convenient snack or breakfast!

Tips for Making the Best Protein Bars

Press Firmly: Ensure the mixture is packed tightly into the pan to help the bars hold together.
Don’t Skip the Psyllium Husk: It’s key for binding the bars and adding fiber.
Cool Completely: Let the bars cool fully before adding toppings or slicing to prevent them from crumbling.

Other Bars You’ll Love!

If you made these bars don’t forget to leave a rating and review below. Check out these recipes next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Almond Butter Protein Bars

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 261kcal

Author Teri-Ann Carty

Equipment

9x11 pan
oven

Ingredients

¾ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup hemp seeds
½ cup sliced almonds
½ cup oats
¼ cup ground flax
2 tbsp psyllium husk
¼ cup Botanica Health Protein Powder
1 tsp cinnamon
½ tsp salt
½ cup almond butter or any nut/seed butter of choice
1 tsp vanilla
½ cup honey
2 tbsp olive oil

Optional Toppings

½ cup dark chocolate chips
¼ cup almond butter
flaky salt to finish

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
Add dry ingredients to a bowl and stir to combine.
Add almond butter, olive oil, honey and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
Pour wet over dry and stir to coat. Being careful to get all the dry parts combined.
Press evenly and firmly into the pan using a rubber spatula.
Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
Allow it to cool on a wire rack.
Spread almond butter on top of granola.
Melt chocolate in 39 second increments until til smooth. Spread chocolate over almond butter. It’s OK if almond butter and chocolate start to meld together. MINE DID!
Place in the freezer to allow chocolate to harden.
Once hard, remove from the freezer and sprinkle with flaky sea salt.
Place on a cutting board and cut into bars.
Store them in the freezer.

Notes

Click here to grab your Botanica Health Protein Powder

Nutrition

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Strawberry Chocolate Bark

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

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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

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Feta Cottage Cheese Whip

Teri-Ann Carty — Fri, 29 Dec 2023 09:00:43 +0000

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Feta Cottage Cheese Whip

Created by: Teri-Ann Carty

My Feta Cottage Cheese Whip is a creamy, savoury delight, ideal for spreading on toast or dipping veggies. Packed with protein, it's a versatile recipe, perfect for a post-holiday, health-focused diet, and adaptable for countless meal options.

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Say goodbye to the same old grocery store spread and hello to my Feta Cottage Cheese Whip.

This magical concoction of ingredients is ideal for pretty much anything; spread for a sandwich, dipping veggies, add it to toast or mix it in with a dressing for salad. This recipe has been a little secret of mine for some time now and I think it’s at the point of perfection and share-worthy deliciousness.

Christmas has come and gone and with that all the desserts (for now anyway). I am happy to focus my energy on lighter meals focusing on protein and veggies with all the fun spreads, dressings and dips. In other words, move over sweet treats, we are focusing on savoury and this recipe is all about bringing a burst of flavour to your health-conscious meals.

Feta Cottage Cheese Whip Ingredients:

Feta Cheese: The star of this whip; feta cheese brings a tangy and salty flavour that adds a rich depth to the spread.
Cottage Cheese: The protein powerhouse of this whip is the cottage cheese. It also provides a creamy texture that perfectly balances the sharpness of the feta.

Garlic: A clove of garlic adds a punch of flavour, giving the whip a savoury edge that makes it stand out; also because what recipe doesn’t deserve a little garlic?!
Lemon or Lime Juice: The acidity from the lemon or lime juice brightens up the flavours, adding a fresh zest that complements the cheese.
Salt and Pepper: Just a pinch to enhance all the flavours and bring the spread to its full potential.

What makes this Feta Cottage Cheese Whip so good?

What I adore about this Feta Cottage Cheese Whip is its versatility. It’s fabulous as a base for egg toast, wonderful in a wrap, and superb as a dip for veggies. I made this whip on the regular and honestly use it all the time. It’s a sneaky and quick way to get in additional protein, it’s a flavour punch and it honestly goes well with everything. Ditch the sour cream and swap it for something a lot less processed and really light and airy. The possibilities are truly endless. Whether you’re looking to jazz up your breakfast, add some pizzazz to your lunch, or need a healthy snack, this whip is up to the task.

This cheese whip is a delightful way to keep meals light yet satisfying, and I can’t wait for you to try it out. Feel free to sprinkle additional herbs into the mix if you’re into that. I would love to see what you make with this whip! Tag me in all your creations! Whip it real good

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Feta Cottage Cheese Whip

This delicious dip/spread can be used in so many different ways. I adore using it as a base for my egg toast, in a wrap or as a dip for veggies. It's extremely versatile so I will let your imagination run wild with all the ways you might want to enjoy it. Don't forget to tag me if you do!

Course Dips & Spreads, Sharable & Snacks

Cuisine Canadian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 105kcal

Author Teri-Ann Carty

Equipment

food processor

Ingredients

¾ cup feta
½ cup cottage cheese
1 clove garlic grated or finely minced
½ lemon or lime juiced both are awesome
pinch of salt
cracked pepper

US Customary - Metric

Instructions

Place everything into a food processor and blend until smooth and creamy.
Store in an air-tight container in the fridge for up to 2 weeks.

Video

Nutrition

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Peanut Butter and Jelly Ice Cream Bar

Teri-Ann Carty — Fri, 14 Jul 2023 08:00:58 +0000

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Peanut Butter and Jelly Ice Cream Bar

Created by: Teri-Ann Carty

I don't know about you but from where I am sitting, all I want is ice cream and cold beverages. These Peanut Butter and Jelly Ice Cream Bars are gluten free, vegan and refined sugar free! Not to mention the age old classic combinations that IMO never gets old will certainly make this your new summer favorite

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These incredible ice cream bars need no formal introduction!

Summer is here in Toronto, and the weather is making me crave all the fresh, healthy, and cold goodness! I don’t know about you but all I want is ice cream and cold beverages. With these sunny days it’s the perfect time to indulge in delightful treats that will keep you cool and satisfied. And guess what? I have just the recipe to make your taste buds dance with joy. Introducing the Peanut Butter and Jelly Ice Cream Bars!

This irresistible combination of creamy ice cream, luscious strawberry jam, and a decadent chocolate coating is sure to become your new favourite summer indulgence. So, grab your popsicle molds and get ready to beat the heat with this delicious frozen treat!

There’s something magical about a frozen treat on a hot summer day—it brings instant relief and puts a smile on my face. That’s why I created these Peanut Butter and Jelly Ice Cream Bars. They not only satisfy your cravings but also bring back nostalgic memories of childhood with the classic combination of peanut butter and jelly.

In addition to being utterly delicious, these Peanut Butter and Jelly Ice Cream Bars are also gluten-free, vegan, and free of refined sugar. It’s a win-win situation!

The base of the ice cream is made with soaked cashews, giving it a creamy and luscious texture. The cashews are blended with full-fat coconut milk, crunchy peanut butter, a touch of maple syrup for sweetness, and a hint of vanilla. The result? A velvety smooth ice cream that will melt in your mouth. Plus, we use strawberry chia jam for a burst of fruity goodness that pairs perfectly with the peanut butter. And let’s not forget the chocolate coating—it adds a touch of indulgence to these bars.

For the best results, I recommend using flat popsicle molds.

They make it easier to remove the bars and provide a uniform shape. Also, before biting into your ice cream bar, let it sit at room temperature for several minutes. This will allow the ice cream to soften slightly, enhancing the creamy texture and making it easier to enjoy every mouthwatering bite.

Summer is in full swing and it is HOT. *enter stage right* your new fave treat which doesn’t include turning on the oven. WIN. I have made a few variations of these in the past but felt it was time to give them a home here on the blog. Peanut butter and jelly is one of those age old classic combinations that IMO never gets old especially when you freeze it and cover it in chocolate. LET’S GO!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Peanut Butter and Jelly Ice Cream Bar

Course Desserts & Sweets, Snack

Cuisine Canadian

Cook Time 15

Freeze Time 4

Total Time 4 15

Servings bars

Calories 486kcal

Author Teri-Ann Carty

Equipment

popsicle moulds
blender
freezer

Ingredients

1½ cups cashews soaked overnight
½ cup crunchy peanut butter
2 tbsp maple syrup
1 can coconut milk full fat
¾ cup strawberry chia jam (divided)
½ tsp vanilla
pinch of salt plus flaky salt for coating
1 cup dark chocolate chips discs or bar melted

US Customary - Metric

Instructions

Drain soaking cashews and place in a high-speed blender.
Add peanut butter, coconut milk, maple syrup, vanilla, pinch salt. Place the lid on blender and blend until smooth and creamy.
Place popsicle moulds on a baking sheet. Add the popsicle sticks before adding liquid. Carefully pour liquid into moulds. Dollop strawberry jam on top. About 2 -3 tsp per popsicle. Transfer to freezer until fully frozen.
Place parchment paper onto same baking sheet. Remove ice cream from the moulds and place them on parchment. Smear chia jam on top of each bar and place back in the freezer until jam has hardened.
Melt chocolate (I didn’t add coconut oil but you def could. No more than 1 tsp.).
Once jam has hardened, dunk bar into melted chocolate. Sprinkle with flaky salt right away as chocolate will set quickly open frozen bars. Drizzle bars with any remaining chocolate. Place back in the freezer until ready to eat.

Notes

I find the lie flat popsicle moulds work best.

Let your popsicle sit at room temperature for several minutes before biting into it. It will soften up making for a more enjoyable experience!

Nutrition

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Heritage Flake Muffins

Teri-Ann Carty — Mon, 08 May 2023 09:00:03 +0000

Home » snack

Heritage Flake Muffins

Created by: Teri-Ann Carty

These muffins were created with whole, nutritious food in mind. When i was asked to create something using Nature's Path Heritage Flakes I immediately thought of a healthy take on a bran muffin. When I had the ripest bananas known to man on my counter and walnuts in my freezer I knew what had to be done and the muffins were born. Grinding the cereal into a "flour" created this nutty, depth that was just perfect.

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The inspiration for this recipe came when I was approached to create a dish using Nature’s Path Heritage Flakes.

I instantly envisioned a healthier version of a classic bran muffin – one that would not only nourish the body but also delight the taste buds. It was one of those moments where creativity and health-consciousness found a perfect harmony.

Now, let’s talk about the stars of this recipe. Sitting on my kitchen counter were the ripest bananas you could imagine – you know, the kind that are just begging to be transformed into a delicious baked good. And in my freezer? A stash of walnuts waiting to be used. It was as if the universe was aligning to help me create these muffins.

The real magic happened when I decided to grind the Nature’s Path Heritage Flakes into a flour.

This process added a wonderful nutty depth to the muffins, something that traditional bran muffins often lack. It’s amazing how this simple step elevated the whole recipe, infusing each muffin with a rich, full-bodied flavor that complements the sweetness of the bananas perfectly.

But these muffins aren’t just about great taste – they’re packed with nutrition too. The bananas add natural sweetness, meaning less added sugar is needed, and the walnuts provide a lovely crunch along with a boost of healthy fats and protein. The Heritage Flakes, being a powerhouse of whole grains, bring fiber and essential nutrients to the table.

As these muffins baked in the oven, filling my kitchen with their warm, comforting aroma, I knew I had created something special. They emerged golden and tempting, with a texture that’s moist yet hearty – exactly what you want in a muffin.

In conclusion, these muffins are more than just a delicious treat; they’re a celebration of using whole, natural ingredients to create something that’s both satisfying and good for you. Whether you’re enjoying them for breakfast, as a snack, or as a healthier dessert option, these muffins are sure to bring a smile to your face. So, grab your apron, and let’s get baking – wholesome, delicious muffins await!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Heritage flake Muffins

Course Breakfast, Sharable, Snack

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 278kcal

Author Teri-Ann Carty

Equipment

muffin tin
oven
ice cream scoop

Ingredients

1 flax egg (1 tbsp ground flax + 2½ tbsp warm water)
2 ripe bananas (mashed)
½ cup maple syrup
½ cup olive oil
1 tsp vanilla
¾ cup heritage flakes ground
½ cup oats
1 cup almond flour
1 cup gluten free flour
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup walnuts (chopped)

US Customary - Metric

Instructions

Preheat oven to 350. Line a standard muffin tin with parchment liners OR grease liberally to prevent sticking.
Prepare flax egg by whisking flax and water together. Set it aside to gel for 10-15 minutes.
To a large bowl add bananas. Mash bananas with a fork or potato masher until no lumps remain. Add in maple syrup, olive oil, vanilla and flax egg. Mix to combine and set aside.
Add NATURE’S PATH Heritage Flakes to a small food processor and pulse until it resembles sand. Whisk dry ingredients in a separate bowl omitting walnuts until the end. Fold dry ingredients into wet to form a batter. Add in chopped walnuts and mix to combine.
Use an ice cream scoop to measure out 12 muffins
Bake for 22-24 minutes until edges start to turn golden brown. Remove from the oven and place muffin tin on a cooling rack for 10 minutes. Remove muffins from rack and allow for them to cool slightly before enjoying. Can be served warm.

Notes

I highly recommend freezing leftovers. They freeze wonderfully.

Nutrition

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Banana Coffee Snack Cake

Teri-Ann Carty — Thu, 01 Apr 2021 00:23:28 +0000

Home » snack

Banana Coffee Snack Cake

Created by: Teri-Ann Carty

When you love banana bread and coffee cake, the natural thing to do is combine them to make a truly special Banana Coffee Snack Cake! It's warm, tender, and deeply comforting, made with ripe bananas, brown butter, cinnamon, pecans, and a golden crumb topping. It is moist, nostalgic, and perfect for slow mornings, afternoon coffee, or anytime you want a simple homemade coffee cake that feels a little extra special.

This post may contain affiliate links

Revisting Banana Coffee Snack Cake

Spring cleaning is happening on my website!! I am doing a deep dive into old recipes (we are talking 9-10 years old) and deciding who gets to stay and who gets to be revamped. My goodness, this is a humbling affair. Looking back, I am so proud of how far I have come both in developing recipes and, most especially, my photography.

Truth time.. The old Banana Snack Coffee Cake was never quite right. Back in the day, I would make a recipe once and throw it up on my website. I had zero knowledge of anything, but I desperately wanted to be a blogger, so off I went blindly into the night. Things are different now. NOW I test my recipes several times to make damn well sure they are solid. I think the comments and 5 stars you guys give me are a testament to that. Ps, thank you… It’s funny, I can only imagine 10 years from now looking back on these words and think look at how far you’ve come. We shall see!

This NEW version is perfect!

It is the quintessential coffee cake. I created a brown butter streusel with a pinch of salt to make for the top of the cake, and all I can say is WOW. Not only is there brown butter in the streusel, but it’s also in the batter. CHEF’S TIP: When making the brown butter, make SURE you get all the lovely brown bits and specks off the bottom of your pan or pot. That’s the gold. The butter is great, but the brown specks are where all the flavour lives.

Most coffee cakes come with a drizzle or glaze, but I am keeping this one naked. You could serve it with a side of Greek yogurt (adding protein), ice cream or whipped cream. I will let you decide. I also added 2 tbsp of olive oil to the cake. Adding that helps keep this cake moist. Nothing is worse than a dry ass coffee cake.

What is Banana Coffee Cake?

Traditionally, coffee cake is a soft, tender cake meant to be served with coffee, but what might not be so obvious is that the cake may not contain any coffee at all! Typically, it has a crumb topping or streusel topping, warm spices, and a moist texture. This banana coffee cake recipe brings in ripe bananas for natural sweetness, pecans for crunch, and brown butter for that nutty, golden depth that makes the whole thing taste as if it came from a beautiful bakery.

What You’ll Need to Make This Banana Coffee Snack Cake

To make this snack cake recipe, you’ll need:

8-inch springform pan
parchment paper, small pot or pan for browning butter, whisk, spatula, mixing bowls, and your oven!

Banana Snack Coffee Cake Ingredients

The ingredients in this snack cake are simple, intentional and necessary! I’ve included a few substitutions, but for the most part, all the ingredients are straightforward and essential!

Ripe Bananas are the heart of this banana snack cake recipe. They add natural sweetness, moisture, and that soft banana flavour that makes this cake feel comforting and familiar. The riper the banana, the sweeter and more flavourful your cake will be!
Coconut Sugar is my unrefined way of adding sweetness and a deeper, caramel-like flavour to the cake batter. If you do not have coconut sugar, brown sugar will work, and white sugar can be used in a pinch, although I may adjust the amount used.
Brown Butter is what makes this cake taste special. As butter cooks, the milk solids brown and create a nutty, toasted flavour.
Olive Oil used in a small quantity, keeps this cake moist and tender. Nothing is worse than a dry coffee cake, and the combination of brown butter and olive oil gives this moist banana coffee cake recipe the best texture.
Vanilla rounds out the flavours and brings warmth to the batter. It helps the banana, cinnamon, and pecans feel cohesive.
Eggs provide structure and help the cake rise. Originally, I made this recipe with flax eggs, and you could do that this time around if you want to, but the real eggs add richness, giving the cake that soft but sturdy texture you want.
Baking powder gives the cake lift and helps keep the crumb light rather than dense.
Cinnamon adds warmth and classic coffee cake flavour. It appears in both the batter and the streusel, giving every bite that cozy bakery-style taste.
Flour gives the cake its structure. This recipe is not gluten-free, but if you need to make it gluten-free, a good gluten-free flour blend can be used in the same measurement.
Salt balances the sweetness and enhances the brown butter, banana, and cinnamon. It is especially important in the streusel because it keeps the topping from tasting overly sweet.
Pecans add crunch, richness, and a beautiful nutty flavour. They are folded into the batter and used in the crumb topping, giving this banana crumb coffee cake texture in every bite. Use any nut you’d like here or omit completely if keeping things nut free.

How to Make This Snack Cake!

Preheat your oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides. This will make it much easier to release the cake once it has baked and cooled slightly.

Brown the Butter

Add the butter to a small pot or pan over medium heat. Once it melts, swirl the pan often. After a few minutes, it will begin to smell nutty and warm. Reduce the heat slightly as it starts to foam. Underneath that foam, the butter will begin to brown. You are looking for golden brown specks at the bottom of the pan. Remove it from the heat and let it cool slightly before using.

Mash the Bananas

Add the ripe bananas to a large bowl and mash them well. You want them soft and mostly smooth, with just a little texture remaining. The bananas should look glossy and naturally sweet. If you’re using frozen bananas, make sure they are completely thawed before mixing them with the other ingredients.

Wet and Dry Ingredients

Add the brown butter, olive oil, and coconut sugar to the mashed bananas, then whisk to combine. Add the eggs and vanilla and whisk again until everything looks smooth and cohesive. Add the baking powder, cinnamon, salt, and flour. Use a spatula to gently fold everything together. The batter should look thick, soft, and fragrant. Fold in the chopped pecans until evenly distributed.

Make the Streusel Topping

In a medium bowl, stir together the coconut sugar, flour, cinnamon, salt, brown butter, and chopped pecans. The mixture should look crumbly and buttery. This is what will bake into that golden, textured crumb topping.

Assemble the Cake

Pour the batter into your prepared springform pan and smooth out the top. Scatter the streusel evenly over the cake, making sure every section gets some of that buttery pecan topping.

Bake Until the Centre is Set

Bake for 35 to 40 minutes, or until the centre of the cake is fully cooked. Use a skewer to test the middle. It should come out clean or with a few moist crumbs, but not wet batter. The top should look golden, and your kitchen will smell like brown butter, cinnamon, and bananas.

Cool Before Slicing

Let the cake cool in the springform pan for 10 minutes before releasing it. Allow it to cool for about 30 minutes more before slicing (if you can!!).

What to Serve with Coffee Cake

I mean, coffee, obviously! In all seriousness, you don’t really need anything else, perhaps tea if you’re not a coffee drinker. Some people like ot put a glaze on their coffee cakes, but I wanted to make this a little simpler and go easy on the sugar. However, do as you wish! If you want to add something on the side, Greek yogurt would be lovely and adds a little protein. A scoop of vanilla ice cream would turn it into a dessert, while whipped cream would make it feel extra special.

How to Store This Snack Cake

Store in an airtight container at room temperature for up to three days. If your kitchen is warm, you can store it in the fridge to keep it fresher longer. You can also freeze individual slices. Wrap them well and store them in a freezer-safe container. Future you will be very happy to find a slice of homemade coffee cake waiting!

Tips for Banana Snack Coffee Cake

Use very ripe bananas for the best flavour. They should be soft, speckled, and sweet. If your bananas are still firm, the cake will not have the same depth of flavour or moisture.
Do not rush the brown butter. Let it foam, swirl the pan, and watch for the golden brown bits. Those little specks are where the flavour lives.
Make sure the centre of the cake is fully baked. I like using a skewer to test, as toothpicks just aren’t long enough.
Let it rest in the springform for 10 minutes before releasing. I like to let it cool for 30 minutes before slicing (longer if you’re baking gluten free).

Banana Snack Coffee Cake FAQ

Does coffee cake contain coffee? Not usually. Despite the name, coffee cake typically does not contain coffee. It is called coffee cake because it is meant to be served with coffee.

Can I make this banana coffee cake gluten-free? Of course, use a good gluten-free flour blend in the same amount. Depending on the blend, you may need to add one to three tablespoons of milk to loosen the batter slightly.

Can I make this without pecans? Yes. You can leave the pecans out or swap them for walnuts.

How do I know when banana coffee cake is done? The centre should be fully baked, and a skewer inserted into the middle should come out clean or with a few moist crumbs. If there is wet batter, give it more time.

Did You Make This Recipe?

I would love to know how you liked this snack cake!! Leave a comment and rating below and share your thoughts. Try these recipes next!

Pumpkin Crumble Cake
Gingerbread Crumble Cake
Gluten-Free Apple Crumble Cake
Carrot Banana Crumble Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Banana Coffee Snack Cake

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Rest Time 30

Total Time 1 15

Servings pieces

Calories 454kcal

Author Teri-Ann Carty

Equipment

8” springform pan
whisk, spatula, oven

Ingredients

3 small ripe bananas or 2 large
½ cup coconut sugar
¼ cup butter browned (I use salted butter)
¼ cup olive oil
1 tsp vanilla
2 eggs
2 tsp baking powder
1 tsp cinnamon
1½ cups flour
½ tsp salt
½ cup pecans roughly chopped

Streusel Ingredients

¼ cup coconut sugar
¼ cup flour
1 tsp cinnamon
¼ tsp salt
¼ cup browned butter
½ cup pecans roughly chopped

Instructions

Preheat oven to 350.
Line the bottom of an 8" springform pan with parchment paper and grease the sides.
Add 1/2 cup butter to a small pot or pan over medium heat. Once butter melts, swirl the pan often for a few minutes until it starts to smell nutty. Reduce heat slightly. It will start to foam and brown under the foam. Remove from the heat and let it cool slightly before using in the recipe.
Add bananas to a large bowl and mash well. Add 1/4 cup brown butter, olive oil and sugar and whisk to combine.
Add eggs and vanilla and whisk again.
Add baking powder, cinnamon, salt and flour. Use a spatula to combine.
Add in 1/2 cup pecans and combine well.
Pour batter into the prepared springform and smooth out the top.
Add streusel ingredients to a medium bowl and stir to combine.
Scatter topping onto the cake.
Bake for 40 minutes or until the centre of the cake is fully cooked.
Let the cake cool for 10 minutes before removing the springform. Allow the cake to cool 30 minutes more before slicing.

Notes

If you don't have coconut sugar, use brown. White will also work.

Use a good gluten-free flour blend if necessary; the measurements will stay the same; however, you may need to add 1-3 tbsp of milk. If your gf flour has xanthan gum or guar gum in the blend, it will change the texture of the batter (making it thicker).

Nutrition

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Peanut Butter Hemp Crispy Treats

Teri-Ann Carty — Thu, 11 Feb 2021 17:32:36 +0000

Home » snack

Peanut Butter Hemp Crispy Treats

Created by: Teri-Ann Carty

These Peanut butter Hemp Crispy Treats honour a special type of nostalgia but are healthy, vegan and gluten free!

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Happy February everyone! I am kicking it off with a healthy snack that is fun to eat, easy to make and won’t give you any of the guilt (who needs that) of indulging. Guilt around food has become a hot topic. I have always been honest with you guys saying I am no nutritionist but I do follow a bunch. Shame around food and what we put in and on our bodies has become the trend in 2021 and I for one am here for it.

Snacking is a must for me. I have shared with you about my alcoholism and giving up cigarettes, drugs and the like. Coffee has been on the chopping block once or twice but I pulled the trigger on that one. A girl has to have at least one vice (ok, maybe two) and for me snacks and coffee, well, suffice to say, they are staying.

LETS GET SNACKING

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Peanut Butter Hemp Crispy Treats

These Peanut butter Hemp Crispy Treats honour a special type of nostalgia but are healthy, vegan and gluten free!

Course Desserts & Sweets, Sharable, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings squares

Calories 223kcal

Author Teri-Ann Carty

Equipment

freezer
8x8 inch pan

Ingredients

1 cup peanut butter runny and organic, (plus more for topping)
7 tbsp maple syrup organic and local
1 tsp vanilla
2 tbsp coconut oil
pinch of salt (plus more for topping)
4 cups puffed rice
¼ cup hemp seeds (plus more for topping)

US Customary - Metric

Instructions

Place parchment in an 8/8 pan. In a microwaveable bowl (or stove top) place peanut butter, syrup and oil. Microwave until mixture is melted (30 seconds is all it takes), add in vanilla & salt and stir.
In a large bowl place crispy rice. Pour peanut butter mixture over puffed rice and stir. Add in hemp seeds and mix thoroughly. Press firmly into the pan. Place in the freezer to set for 2 hours. Remove from the freezer and drizzle 1 tbsp of peanut butter on top.
Sprinkle extra hemp and sea salt before cutting into bars.
Store in the freezer.

Nutrition

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Banana Walnut Chocolate Chip Muffins

Teri-Ann Carty — Mon, 08 Feb 2021 18:09:40 +0000

Home » snack

Banana Walnut Chocolate Chip Muffins

Created by: Teri-Ann Carty

These delicious little bundles are the perfect balance of banana and chocolate! Try my vegan Banana Walnut Chocolate Chip Muffins today!

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Valentine’s Day is this week and while the mister and I don’t really celebrate it, it is fun to get swept up in the food fun of it all. Everything on my feed is chocolate and pink right now and I am seriously loving it. All the bloggers have busted out their heart shaped cookie cutters and are having a ball. The world needs a little more love right now and I for one am HERE FOR IT.

I have made these muffins before but until I try them at least twice I don’t feel comfortable getting them up here. I like to believe that you guys ACTUALLY come here for recipes that are tried and true AND taste good.

There are as many flavour combos as stars in the sky (slight exaggeration) but one that will never go out of style is banana and walnut. Throw some chocolate in there and you have a piece of heaven. These muffins are just that.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Banana Walnut Chocolate Chip Muffins

These delicious little bundles of joy are the perfect balance of banana and chocolate! Try my vegan Banana Walnut Chocolate Chip Muffins today!

Course Breakfast, Desserts & Sweets, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 230kcal

Author Teri-Ann Carty

Equipment

oven
muffin tray

Ingredients

2 flax eggs (2 tbsp ground flax + 5 tbsp warm water)
1½ cup mashed banana (2½ large bananas)
2 tsp baking soda
¼ cup apple sauce
¼ cup maple syrup
1 tsp cinnamon
1 tsp vanilla
¼ cup olive oil
½ tsp salt
1 cup gluten-free flour
½ cup almond flour
½ cup oats (gluten free if necessary)
½ cup walnuts chopped
⅓ cup chocolate chips (plus more for topping)
12 banana slices for top of each muffin

US Customary - Metric

Instructions

Prepare flax egg. Whisk water and flax together and set aside to gel for approximately 10 minutes. Preheat the oven to 375 and either grease a muffin tin or place liners.
In a medium sized bowl, mash banana until no clumps appear.
Add in baking soda, and remaining wet ingredients. Whisk vigorously to combine.
Start adding in dry ingredients, stirring as you go. Once everything is mixed add chopped walnuts and chocolate chips. Use an ice cream scoop (or spoon) to fill up liners 3/4 of the way.
If you have a small cookie cutter, cut fun designs in the 12 slices of banana and place on top and slightly press into the batter. Take a handful of chocolate chips and randomly press 3 more into the top of the muffin.
Place in a preheated oven for 23-26 minutes.
Allow to cool completely.

Nutrition

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Banana Butternut Squash Bread

Teri-Ann Carty — Mon, 31 Aug 2020 13:18:35 +0000

Home » snack

Banana Butternut Squash Bread

Created by: Teri-Ann Carty

This unique pairing of ingredients makes this Banana Butternut Squash Bread both refreshing and decadent.

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Hello and happy LAST SUNDAY OF AUGUST…. I literally can not believe we are here. I am beyond forlorn that summer is coming to a close. This has been a summer for the books hasn’t it? We made a point to do some things, go some places and see some people and the weather has been divine. I know begging summer to stay wont help so I decided this week to start to lean into fall. I have been playing with butternut squash recipes and have come up with a WINNER.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Banana Butternut Squash Bread

This unique pairing of ingredients makes this Banana Butternut Squash Bread both refreshing and decadent.

Course Breakfast, Desserts & Sweets, Sharable

Cuisine Canadian

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings loaf

Calories 2853kcal

Author Teri-Ann Carty

Equipment

loaf pan
oven

Ingredients

2 flax eggs (or regular eggs)
½ cup butternut squash puree (heaping)
4 bananas (3 mashed, 1 sliced for top)
4 tsp baking powder
½ cup coconut sugar any sugar will work
½ tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
3 tbsp olive oil
2 cups gluten-free flour
1 tsp Xanthan gum (omit if flour already has it)
½ cup chopped walnuts
½ cup chocolate chips (optional)
sprinkle maldon sea salt (optional)

US Customary - Metric

Instructions

Preheat the oven to 350. Grease the loaf pan and place a sling of parchment paper in the middle for easy removal.
In a large bowl make flax eggs. Whisk and set aside for 10 minutes to gel. If you are using eggs, add them to a bowl and whisk. Add bananas and mash well until no lumps remain. Whisk in squash purée, olive oil and vanilla. Add sugar, baking powder, xanthan gum, salt, cinnamon and pumpkin pie spice and whisk to combine.
Finally, fold in flour and mix until no dry ingredients remains. Add in chocolate chips and walnuts. Transfer batter in loaf pan and smooth top with spatula. Sprinkle more walnuts and chocolate chips evenly over the top. Slice your 4th banana in half and press into batter (optional).
Place in a preheated oven and bake for 45-50 minutes until a toothpick comes out clean. Sprinkle with Maldon sea salt (optional) to finish. Transfer to a wire rack and allow it to cool in the pan for 10 minutes. Remove it from the pan using the parchment paper sling. Wait for it to cool completely before slicing.

Nutrition

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Peanut Butter Balls

Teri-Ann Carty — Tue, 06 Aug 2019 01:38:40 +0000

Home » snack

Peanut Butter Balls

Created by: Teri-Ann Carty

These Peanut Butter Balls are easy to make, no bake, gluten free, vegan and made with minimal whole ingredients!

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When I was a child my brothers and I would spend a great deal of time at my Grandparents’ house. With both parents working my grandma and grandpa became our babysitters. I loved visiting them even though they both smoked like chimneys. We didn’t have a lot of sweets around our house. If we were lucky we would have Dad’s oatmeal cookies or a no name brand of chocolate chip cookies but with 2 boys and a girl those treats didn’t last long. When we visited our grandparents we always knew that there was going to be something yummy. They had the fridge usually stocked with CPLUS or Orange Crush, and always had a homemade treat of some sort . My absolute favourite was my grandma’s s peanut butter balls.

I have no idea what her recipe would have been but my gut reaction is that there definitely would have been white powdered sugar and probably even corn syrup involved . THE GOOD STUFF hahaha.

I wanted to remake these and share them with you because they are holy hell delicious and super easy to make. They take no time to put together and you even get freeze time to take a break in-between

I used the best quality ingredients I could since, to be sure, there wasn’t a speck of confectioner’s sugar in sight (or in my house).

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Peanut Butter Balls

These Peanut Butter Balls are easy to make, no bake, gluten free, vegan and made with minimal whole ingredients!

Course Desserts & Sweets, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 1

Total Time 40

Servings balls

Calories 208kcal

Author Teri-Ann Carty

Equipment

fridge

Ingredients

1½ cup peanut butter (the runny kind-I used Nuts for You)
⅔ cup pure maple syrup
1½ cup crispy brown rice (I used Nature’s Path)
pinch of sea salt
1 bag vegan chocolate chips (Lily’s Sweets)
1½ tbsp coconut oil (Dr Bronner’s is the best)
maldon sea salt for garnish (optional but tastes SO GOOD)

US Customary - Metric

Instructions

Mix together peanut butter, maple syrup, and sea salt until well combined. Add-in crispy rice until very well mixed.
Transfer bowl to fridge for 20-30 minutes to firm up.
Roll into 1” balls and place on a cookie sheet with parchment paper. Set in the freezer for another 30 minutes.
In the meantime prepare your chocolate. I used a double boiler but could easily microwave in 30 second increments until fully melted. You may need to add more coconut oil if your chocolate is too thick.
Dip balls into chocolate, sprinkle with Maldon sea salt and place back in the freezer to set. I store them in an airtight container in the freezer because they taste best cold.

Nutrition

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Cacao Energy Balls

Teri-Ann Carty — Sun, 13 May 2018 17:09:44 +0000

Home » snack

Cacao Energy Balls

Created by: Teri-Ann Carty

These Cacao Energy Balls are quick to make, vegan, raw and sharable! Make them today and watch them disappear quickly.

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You’re standing at the counter of your fave coffee shop chomping at the bit cause you’re starving. You know you shouldn’t drink that Americano on an empty stomach but all you see in front of you is muffins, croissants, danishes and the like. You ask if anything is vegan and gluten-free and they look at you, tilt their head and say “nooooo, sorrrrry”. Been there? I know I sure have and while this lil post may never solve that problem in a pinch it may solve it long term. Enter the Energy Ball, the bliss ball, the protein ball. Call it what you will, they are super easy to make, tasty as hell and the options for flavours are pretty much only limited by your imagination.

I have made a fair number of these little treats but last night I was craving chocolate. Winning already but especially when the chocolate is actually superfood antioxidant rich cacao and dairy free carob chips.

You can leave them as is or get fancy and roll them into a variety of goodies. I chose coconut and hemp seeds because they were handy but I’ve also used chia and or crushed nuts with the same desired effect. OK, let’s get rolling

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Cacao Energy Balls

These Cacao Energy Balls are quick to make, vegan, raw and sharable! Make them today and watch them disappear quickly.

Course Desserts & Sweets, Sharable, Snack

Cuisine Canadian

Prep Time 15

Total Time 15

Servings balls

Calories 126kcal

Author Teri-Ann Carty

Equipment

freezer

Ingredients

1½ cup gluten free oats
1 cup peanut butter
1 heaping tbsp raw cacao
½ cup walnuts finely chopped
⅓ cup pumpkin seeds
⅓ cup pure maple syrup
½ tsp fine sea salt
1 tsp cinnamon
⅓ cup carob chips
1 heaping tbsp hemp seeds
1 tbsp chia seeds
½ cup desiccated coconut
1 tsp vanilla
1 tbsp ground flax

US Customary - Metric

Instructions

Mix all ingredients with a spoon and then be prepared to get messy. I like to mix with my hands to ensure everything is very well incorporated.
Roll into golf ball size (or whatever size you like!) and then you decide whether you’d like to roll again into preferred toppings.
Stick them into the freezer for storage because they taste best when cold.

Nutrition

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