vegan Archives - Teri-Ann Carty

Pecan Chocolate Stuffed Dates

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

Home » vegan

Pecan Chocolate Stuffed Dates

Created by: Teri-Ann Carty

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

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

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

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

Don’t Skip the Salt!

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

Ingredients For These Pecan Chocolate Stuffed Dates

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

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

The Health Benefits of Dates!

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

How To Make Stuffed Dates

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

Prepare the Dates

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

Fill with Pecans

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

Melt the Chocolate

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

Coat the Dates

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

Decorate and Finish

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

Tips For Making the Perfectly Stuffed Dates

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

How to Store these Pecan Chocolate Stuffed Dates

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

Stuffed Dates FAQ

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

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

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

Did You Try This Recipe?

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

Snickers Date Bark

Super Seed Cookies

Sunbutter Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Chocolate Stuffed Dates

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 30

Total Time 40

Servings dates

Calories 195kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Any nuts will work! Choose your favourite.

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

Nutrition

The post Pecan Chocolate Stuffed Dates appeared first on Teri-Ann Carty.

Super Seed Cookies

Teri-Ann Carty — Sat, 21 Feb 2026 09:00:53 +0000

Home » vegan

Super Seed Cookies

Created by: Teri-Ann Carty

I’ve finally cracked the code on a "sugar-free" treat that doesn't suck! These Super Seed Cookies are crunchy, decadent, and the ultimate snack for those who want a treat but don't want the sugar crash. They’re nut free, refined sugar free, flourless, and instantly fancy with a little chocolate drizzle.

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The Crunch That Saved My Morning (and My Sanity)

I’ve been living on my grain-free granola lately, and while it’s been a total solace during some pretty chaotic mornings, it got me thinking. I wanted that same seedy crunch, but in a handheld, grab-and-go form. If you know me, you know I LOVE desserts, and healthy desserts are by far my favourite. Let’s be real, sometimes when you read a cookie is grain free, high fibre, doesn’t have refined sugar, is egg free and dairy free you’d probably think to yourself, “what’s the point?” and to that I’d say, try this recipe!

I’m just slightly obsessed with anything crunchy (this granola obsession didn’t find me, I found it!) and if a cookie is crunchy, even better. I buy most of my pantry staples in bulk, which means I always have a ton of pumpkin and sunflower seeds, and I almost always have a too ripe banana on hand, so this recipe was born!

Why Refined Sugar Free?

Like many of us in this community, I myself am navigating the choppy waters of peri-menopause, and I’ll be the first to tell you: it’s been beyond challenging. I’m thankfully on HRT now and finally feel like I have a handle on my blood sugar, but getting here? It sucked. There’s no other way to say it.

Transitioning to a lifestyle that’s lower in sugar wasn’t exactly “fun”, but now that I’m on the other side, I can’t imagine going back. These seed cookies are the result of that shift; they’re crunchy, satisfying on every level, and instantly fancy once you add that chocolate drizzle. I don’t know a single soul who wouldn’t want one of these tucked into their bag for a mid-afternoon pick-me-up. Oh, and some bonus points: they are nut free, which means you can confidently send the kiddos to school with them. Let’s bake!

What Exactly is a Seed Cookie?

If you’re used to traditional, cakey treats, let me introduce you to something you’ve probably never had before. A super seed cookie is a powerhouse of texture. Unlike store-bought cookies that often rely on processed flours and gums, these are built entirely from whole foods. Think of them as the more sophisticated, travel-friendly cousin of your favourite granola. By using a “base” of seeds instead of flour, we’re creating gluten free healthy cookies, no flour required.

Ingredients for These Healthy Seed Cookies

I’m a freak for a well-stocked pantry, and this healthy cookies recipe proves why. Every single ingredient here has a job to do, no fillers, no fluff.

Sunflower Seeds: These provide the bulk and a beautiful, nutty earthiness without actually using nuts.
Pumpkin Seeds: High in magnesium (which we need during hormone shifts!), these add a gorgeous green hue and a serious crunch.
Hemp Seeds: They add a boost of plant based protein and healthy fats to help balance the natural sugars in the banana.
Ripe Banana: This is our binder and our sweetener. By using a mashed banana, we keep these gluten-free, sugar-free cookies full of fibre. I’m a fan of bananas, and that’s probably NOT going to change. They are a quick and easy sweetener, BUT I know that some of you loathe them. Use whatever sweetener you prefer!
Cinnamon & Vanilla: These are the “scent-memory” ingredients. They trick your brain into thinking the cookie is much sweeter than it actually is.
Pinch of Salt: Because even a sweet treat needs balance. This helps all the flavours shine and is especially complementary to the optional chocolate drizzle.

Why You’ll Fall in Love With These Cookies

I posted a poll recently asking if I should keep these plain or drizzle them with chocolate. Clearly, chocolate won (because you guys have excellent taste), but the beauty of these multi seed cookies is their versatility! They are the best seed cookies for anyone tired of feeling sluggish after a snack. Because they are packed with fibre and healthy fats, they actually satisfy your hunger. Plus, they are easy, healthy cookies with few ingredients; you probably have everything in your kitchen right now.

How to Make the Best Healthy Cookies

Making these cookies is easy and quick! Grab your ingredients and let’s get into it:

Mash the bananas

Start by mashing your banana in a medium bowl. You want it smooth, no big chunks! Think of it as the “glue” that will hold all your seeds together.

Mix ingredients

Throw your sunflower, pumpkin, and hemp seeds along with the cinnamon, vanilla, and salt into a bowl and mix thoroughly. You want every single seed to be glistening and coated in that banana mixture.

Shape your cookies

Here is my pro-tip for making them look a little less homemade: Use a 2.6″ cookie cutter. Use an ice cream scoop to drop a mound of the mixture onto your parchment-lined sheet, place the cutter over the mound, and use the back of a spoon to press it flat into a perfect circle.

Bake

Slide them into a 350°F preheated oven. You aren’t looking for a massive colour change, but you’ll start to smell the toasted seeds and vanilla before they are done. Look for the edges to turn a soft, golden brown.

Let them rest!

This is the hard part. Let them sit on the sheet for 5–7 minutes. They need this time to “set” and get that signature crunch. If you move them too soon, they might crumble, and we don’t want that! Once they are totally cooled, you can add the optional chocolate drizzle and flaky sea salt.

Troubleshooting & Pro-Tips

“My cookies are falling apart!” This usually happens if the banana wasn’t ripe enough or if the cookies didn’t cool long enough. A very spotty, brown banana provides the best “stick.”
The Chocolate Drizzle: If you’re going for the chocolate win, melt your dark chocolate chips and use a spoon to zigzag across the cooled cookies. Do not skip the flaky Maldon salt! It’s a non-negotiable for that gourmet finish.
Storage: Because these are made with fresh fruit (the banana), they don’t like sitting on the counter for days. Store them in an airtight container in the fridge for a week, or keep them in the freezer.

Dietary Adaptations: Make It Yours

While this is a gluten free nut free cookies dream, I know everyone’s palate is different.

For the Banana-Hater: If you absolutely loathe bananas, you can swap the banana for 2–3 tablespoons of maple syrup or honey. The texture will be a bit more like a “lace cookie” that’s thinner and very crisp. You may also need to adjust the baking time slightly.
Umami Bomb: Want to get adventurous? Add a teaspoon of miso paste to the mashed banana. It adds a salty, savoury depth that is honestly amazing.
Seed Swap: Feel free to use sesame seeds or even a few poppy seeds if you have them on hand. Just keep the total seed ratio the same.

Healthy Seed Cookies FAQ

Can I make these without a cookie cutter? Of course, the cutter just makes them more uniform in shape. The most important part is that you’re using roughly the same amount of mixture per cookie, so you have uniform baking time. You can just use a spoon to flatten the mounds into discs.

Are these okay for a blood-sugar-friendly diet? Yes! Because we are using the whole fibre of the banana and a massive amount of fats/protein from the seeds, the glucose spike is much lower than that of a traditional cookie.

Did you make these cookies?

Don’t forget to tag me on Instagram if you make these!! Try these delicious recipes next:

Grain Free Miso Maple Granola

Black Sesame Bark

Nut Free Tahini Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy Super Seed Cookies (refined sugar free!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cool Time 10

Total Time 40

Servings cookies

Calories 137kcal

Author Teri-Ann Carty

Equipment

oven, ice cream scoop, parchment paper, 2.6" cookie cutter

Ingredients

1 cup sunflower seeds
1 cup pumpkin seeds
¼ cup hemp seeds
1 ripe banana
¼ tsp cinnamon
½ tsp vanilla
pinch salt

Optional Topping

¼ cup dark chocolate chips melted
maldon salt

US Customary - Metric

Instructions

Preheat oven to 350. Line. cookie sheet with parchment paper.
Mash banana in a bowl until no lumps remain.
Add remaining ingredients and mix thoroughly to combine.
Use an ice cream scoop to measure out cookies.
Place the cookie cutter over the mounds, and use a spoon to press them flat. Carefully remove the cutter and continue until all cookies are shaped.
Bake for 15-20 minutes until lightly golden brown.
Let the cookies rest for 5 -7 minutes on the sheet before transferring to a wire rack to cool completely.
If you are topping with chocolate, melt the chocolate in the oven until smooth. Place cooled cookies back on the parchment lined sheet and use a spoon to drizzle the top of the cookies. Sprinkle with flaky salt.
Place in the fridge or a cool place to allow the chocolate to harden.
Best stored in the fridge or freezer.

Notes

If you hate bananas, sweeten the cookies with 2-3 tbsp maple syrup instead.
If you want to add umami, add a tsp of miso.

Nutrition

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Macadamia Nut Butter

Teri-Ann Carty — Wed, 09 Jul 2025 08:00:15 +0000

Home » vegan

Macadamia Nut Butter

Created by: Teri-Ann Carty

This 2-ingredient Homemade Macadamia Nut Butter recipe is silky smooth, naturally sweet, and full of rich macadamia flavour. Learn how to make your own nut butter with nothing but a baking tray and a food processor. Great for toast, granola, smoothies, and more!

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Homemade Macadamia Nut Butter Recipe

What if I told you that you never have to buy nut butter again? I know that sounds like a wild concept, but it’s actually possible. You might be surprised to know that making your own nut butter at home is so much better and easier than grabbing store bought. All you need is a good food processor and some bulk nuts! I find store bought nut butters so annoying, as I am always fighting with the oil that usually rises to the top and never truly blends in with all the good stuff at the bottom of the jar. It’s a mess half the time, and I’m not here for it anymore. I am on a mission to make all my nut and seed butters from scratch, and this macadamia nut butter is an absolute DREAM. These creamy nuts take no time to process, and the result is a velvety smooth texture you’re gonna want to put on everything. Including my strawberry shortcake granola!

If you’ve never tried making your own macadamia nut butter, you are in for a treat. This recipe is incredibly simple, unbelievably creamy, and made with just two ingredients. Whether you’re spreading it on toast, swirling it into oatmeal, or eating it straight from the jar (no shame), this macadamia butter is the ultimate kitchen staple for food lovers!

Is Macadamia Nut Butter Healthy?

Yes—macadamia nut butter is not only delicious, it’s also loaded with nutritional benefits. Macadamias are rich in monounsaturated fats, which support heart health and help keep you feeling full. They also contain antioxidants, fibre, and essential minerals like manganese and magnesium. Unlike many store-bought nut butters, this simple macadamia nut butter recipe contains no added oils, sugars, or preservatives.

Homemade Macadamia Nut Butter Ingredients

Raw macadamia nuts: Rich, buttery, and naturally oily, they blend into a creamy butter with no need for extra oil. You could stick with this as your only ingredient for this butter, and it would be pure bliss.
Sea salt: Optional, but adds a beautiful depth and enhances the nutty flavour.

How to Make Macadamia Nut Butter

Make this nut butter in a few simple steps!

Roast the nuts

Preheat your oven to 350°F. Spread raw macadamia nuts in a single layer on a baking sheet. Roast for 15 minutes until lightly golden and fragrant.

Blend while hot

Transfer the warm nuts to a food processor. Process on high, scraping down the sides as needed, until smooth and creamy. This can take anywhere from 2 to 5 minutes, depending on your machine.

Add salt and finish

Add a pinch of sea salt, blend again, and taste. Pour the butter into a jar while still warm and liquid. Let cool to room temperature before sealing.

Ways to Use Macadamia Nut Butter

Is there a wrong way to use nut butter? My goodness, I am currently obsessed with this Macadamia butter because it goes so well with everything! I most recently used it in my newest granola recipe, which is a strawberry shortcake granola that you will absolutely adore. You could slather it on toast with a drizzle of honey, stir it into yogurt or oatmeal or use it in a smoothie. Try drizzling some on pancakes, use it as the base of a sauce or salad dressing, and basically just use it however you might ordinarily use peanut butter or any other nut butter!

How to Store Macadamia Butter

Store your macadamia butter in an airtight container (like a mason jar) at room temperature for up to 2 weeks. For longer storage, keep it in the fridge—just note that it will firm up when chilled. To keep it runny, let it come to room temperature before using, or give it a gentle stir.

Why You’ll Love This Recipe

The process is just too easy not to do! Once you start making your own nut butters, I promise that you will want to make all the nuts and seeds you can think of! Making something homemade that is normally store bought just feels good, there is a sense of liberation in making things that are sold in stores! You only need two ingredients, 20 minutes and nothing more! You also gain bragging rights when you share it with others, “Yes, I made it myself!” always feels good.

Homemade Macadamia Nut Butter FAQ

Can I use roasted macadamia nuts instead of raw? Yes, but start with unsalted roasted macadamias and reduce the roasting time to 5–10 minutes or skip entirely if already golden.

Why is my macadamia nut butter not smooth? Keep blending—sometimes it just takes time. Scrape the sides often and be patient with the process.

How do I fix oily or dry nut butter? If too oily, stir before using or chill slightly. If too dry, try adding a teaspoon of neutral oil while blending.

Does macadamia nut butter need to be refrigerated? Not necessarily. If using within 1–2 weeks, a cool pantry is fine. For longer storage, refrigerate.

Can I use salted macadamia nuts? You can, just skip adding extra salt.

Did you make this nut butter?

Don’t forget to leave a rating and review below. Try these other nut butter recipes next!

Pecan Almond Cashew Butter

Pistachio Butter

Cookie Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Macadamia Nut Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 1443kcal

Author Teri-Ann Carty

Equipment

oven
food processor

Ingredients

3 cups raw macadamia nuts
¼-½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Spread nuts onto a baking sheet and bake for 15 minutes.
Add hot nuts to a food processor and process until smooth, scraping down sides as needed.
Add salt to taste and process again.
Pour into a small mason jar and store in a cool, dry place for up to 2 weeks.*

Notes

It will last longer in the fridge, but it will also stiffen up. I prefer mine runny, so I store it in my pantry!

Nutrition

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High Protein Cookie Dough Bark

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

Home » vegan

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.

This post may contain affiliate links

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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Sugar Free Granola

Teri-Ann Carty — Fri, 09 May 2025 08:00:37 +0000

Home » vegan

Sugar Free Granola

Created by: Teri-Ann Carty

If you’re looking for a Sugar Free Granola recipe that still delivers major crunch and flavour—this one’s it. Packed with nuts, seeds, and naturally sweetened with applesauce and dates, it’s everything you want in a healthy snack or breakfast topper. Plus, it’s grain-free, gluten-free, and meal prep approved.

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The Best Sugar Free Granola Recipe (Grain-Free & Naturally Sweetened!)

So many of you ask me for a “healthy granola”, and to that I want to tell you that – all my granolas are healthy! With that being said, I do understand that some people prefer something with a little less sugar and maybe even no grains. Everyone has their reasons for making these choices; I, myself, love to go on sugar breaks from time to time. Even though maple syrup is refined sugar free – it is still sugar after all. A couple of weeks ago, I decided to go on a sugar cleanse. The first couple of days were ROUGH. I was shocked at how my body felt! I seriously felt like I was going through withdrawals. This was an eye-opener and a game-changer. It’s safe to say that I will not be sugar free forever, but I will be much more conscious of how often and how much I enjoy it.

The Inspiration For This Sugar Free Granola

As most of you know, I have gone through a massive heartbreak over the past 6 months. During the first few months, I lost a ton of weight. It was fast and very unhealthy. Once January came around, I let myself eat whatever and whenever I wanted. I started to feel the weight gain, and then that too became a problem. I am an addict to my core. I want what I want when I want it and will do whatever it takes to get it. So this 3-week cleanse was a way of me seeing if I could, and it turns out I can, so moderation is key.

This granola is made with no grains (oats) and no maple syrup. Instead, I used 4 dates (dates cure everything, right?!) and unsweetened apple sauce. Honestly? This granola ROCKS!! I can’t wait for you to try it, and stay tuned for a few more recipes from my time on my cleanse. They are delicious and nutritious. Spoiler alert, healthy food doesn’t need to suck!

Simple Sugar Free Granola Ingredients

This granola sugar free recipe comes together with a mix of nuts, seeds, and a few pantry staples:

Buckwheat Groats: Adds crunch and a nutty flavour that is the perfect base for this grain free granola. It’s also totally gluten-free!
Raw Pecans, Cashews & Almonds: A trio of healthy fats and texture. These are the same nuts that are in my homemade nut butter, which I use in this recipe.
Pumpkin & Sunflower Seeds: More crunch, more minerals, more fibre and of course more protein!
Hemp & Ground Flax Seeds: For protein, omega-3s, and binding.
Cinnamon & Salt: To bring out the warmth and enhance flavour.
Medjool Dates: My secret weapon, alongside the apple sauce, to naturally sweeten this granola without added sugar.
Pecan Almond Cashew Butter: Click here for my recipe! This wonderful nut butter brings everything together like a dream.
Olive Oil: Helps everything bake evenly and get crispy.
Unsweetened Applesauce: Adds moisture and subtle sweetness. You can make your own apple sauce, and this granola will be extra special. Otherwise, any unsweetened store-bought apple sauce will do.
Vanilla Extract: For a warm, aromatic finish.

How to Make Sugar Free Granola

This easy sugar free granola recipe comes together in a few simple steps:

Prep Your Oven

Preheat to 300°F convection (or 285°F if your oven runs hot).

Mix Dry Ingredients

In a large bowl, stir together buckwheat groats, chopped nuts, seeds, cinnamon, and salt.

Heat the Wet Ingredients

Gently warm the nut butter, applesauce, olive oil, and vanilla in a pot over low heat until smooth.

Combine

Pour the wet mixture over the dry ingredients. Add chopped dates and stir well.

Spread and Bake

Divide the mixture between two baking sheets and press down firmly with a spatula. Bake for 20 minutes, rotate pans, and bake for 10–15 minutes more, until dry to the touch.

Cool Completely

Let the granola cool before breaking into clusters. Just like all my other granolas – patience is still key!

Ways to Customize Your Sugar Free Granola

This granola without sugar is endlessly adaptable, making it easy to keep things fresh week after week. You can swap out the pecans for walnuts or hazelnuts, use tahini or almond butter instead of the nut butter blend, or mix in unsweetened shredded coconut or chia seeds for extra texture. Stir in cacao nibs or a sprinkle of cinnamon before baking to enhance the flavour, or toss in freeze-dried fruit after baking for a pop of colour and added crunch.

How to Serve Sugar Free Granola

Think regular granola! This grain free version is just as easy to enjoy, and it goes with all the same things. Serve it over Greek yogurt or coconut yogurt for a balanced breakfast, pour it into a bowl with almond milk and berries for a simple cereal. Use it as a crunchy topping on smoothie bowls, oatmeal or cakes. It also works beautifully layered in a parfait or simply eaten by the handful as a quick snack on the go!

Tips for Crunchy Granola

Press firmly: Use a spatula to really press the granola into the pan before baking.
Cool completely: Don’t skip this step! It helps the clusters form.
Use stoneware if possible: I love baking on my Pampered Chef Stone Bar Pan—it distributes heat evenly and enhances crunch.

Why You’ll Love This Sugar Free Granola

You’ll love this because it’s exactly what you’ve been asking for! This sugar free granola recipe offers up everything you love about my other granola recipes, but the sugar content is lower, and it’s totally grain free (this was a bonus!). It’s everything you want in a wholesome, everyday staple. It’s naturally sweetened with dates and applesauce—no added sugars needed—making it a smart option for those watching their intake. It’s grain-free, gluten-free, and packed with healthy fats, fibre, and plant-based protein!

Sugar Free Granola FAQ

Is this granola good for diabetics? Yes! This granola sugar free recipe uses only natural sugars from fruit and no added sweeteners.

Can I make this nut-free? The nuts are a major part of this recipe however, you could swap the nut butter for a seed butter and remove all the nuts from the recipe and replace them with additional seeds or coconut. I have not tested this, but you could give it a try.

How long does homemade sugar free granola last? Stored in a sealed container at room temperature, it will stay fresh for up to a month.

Recommended recipes to try next:

Buckwheat Breakfast

Grain Free Miso Maple Granola

Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Simple Sugar Free Granola (also Grain free!)

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 15

Servings cups

Calories 433kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife, large bowl, oven, measuring cups and spoons, large mason jar

Ingredients

1 cup buckwheat groats
1 cup raw pecans roughly chopped
½ cup raw cashews roughly chopped
½ cup raw almonds roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup hemp seeds
¼ cup ground flax seeds
1 tbsp cinnamon
¾ tsp salt
4 medjool dates roughly chopped and pit removed
½ cup Pecan Almond Cashew Butter storebought works fine too!
½ cup olive oil
½ cup apple sauce*
1 tbsp vanilla

US Customary - Metric

Instructions

Preheat oven to 300 convection. (My new oven runs HOT. I reduce the temperature so it doesn't burn).
To a large bowl add chopped nuts, seeds and spices.
Add wet ingredients to a small pot. Heat over low, stirring until fully incorporated.
Pour wet over dry. Add chopped dates. Stir together until everything is well mixed.
Spread mixture into a thin even layer onto 2 baking sheets.* Press it down firmly with a rubber spatula.
Place in the oven for 20 minutes. Turn the pans 180 degrees and bake again for 10-15 more minutes. The top should be dry to the touch. Let the granola cool completely before using a hard spatula to lift it off of the pan.
Store in mason jars in the pantry. Lasts up to a month!

Notes

*If you are using a regular cookie sheet and not the stoneware that I use, you may want to put parchment down. The Pampered Chef stoneware is awesome

*This is the sugar free apple sauce I used

Nutrition

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Pecan Chickpea Blondies

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

Home » vegan

Pecan Chickpea Blondies

Created by: Teri-Ann Carty

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

This post may contain affiliate links

Pecan Chickpea Blondies (Gluten-Free & Plant Based)

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

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

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

What Is a Blondie?

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

Chickpea Blondie Recipe Ingredients

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

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

Can You Taste the Chickpeas in This Recipe?

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

How to Make Homemade Pecan Chickpea Blondies

Making blondies from scratch has never been easier.

Blend the Chickpeas

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

Add Wet Ingredients

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

Mix in the Dry Ingredients

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

Spread and Top

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

Baking the Blondies

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

Tip: How to Cut Chickpea Blondies

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

How to Customize Blondies

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

How to Store and Freeze Blondies

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

Why This Is the Best Blondies Recipe

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

Blondie Bar FAQs and Tips

The Key to Perfectly Baked Blondies: A Metal Baking Pan

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

How Do You Know When Blondies Are Done Baking?

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

Should Blondies Be Gooey?

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

Can I Double This Blondie Recipe?

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

Storage: How Long Are Blondies Good For?

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

Did You Make These Pecan Blondies?

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

High Protein Chocolate Peanut Butter Eggs

Black Tahini Brown Butter Chocolate Chunk Cookies

Pistachio Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Chickpea Blondies

Course Dessert, Snack

Cuisine Canadian

Prep Time 20

Rest Time 30

Total Time 50

Servings bars

Calories 276kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Black Sesame Bark

Teri-Ann Carty — Wed, 30 Apr 2025 08:00:40 +0000

Home » vegan

Black Sesame Bark

Created by: Teri-Ann Carty

It’s time to level up your snack game, and this Black Sesame Bark is just the recipe to do it. Crunchy, toasty, and layered with complex flavour, this sesame snack will have you addicted at first bite! Made with wholesome ingredients like pistachios, pumpkin seeds, and black sesame, it’s the perfect balance of savoury and sweet. Gluten-free, vegan, and made in one bowl—this healthy sesame snaps recipe is a total win.

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Black Sesame Bark

There are times when a recipe comes to me that I literally cannot WAIT for you to have it. I have been so giddy about this recipe that I can barely stand it. This new sesame bark is going to be your new obsession, as it is most definitely mine! I haven’t been able to stop eating it, and I know you won’t either. It is so crunchy without being hard on your teeth. It’s packed full of fibre, refined sugar free, gluten free, plant based and beyond addictive! There are so many healthy benefits to this snack. Black sesame seeds alone are powerhouses for your health. It offers numerous health benefits like antioxidants, minerals and healthy fats! They are also a good source of protein and B vitamins!

When I was a kid, I loved getting Sesame Snaps. If you don’t know what they are, imagine a delicious little rectangle made of sesame and most likely high fructose syrup and sugar. They are absolutely delicious, but with all that sugar, the health benefits of the sesame seeds are obsolete. I knew I wanted to make something just delightful, but obviously way more healthy and sans refined sugar. Mine are made with maple syrup (y’all know how much I love it), cinnamon and salt. Think sweet and salty, and a snack that you can feel good about eating!

What is Black Sesame Bark?

Black sesame bark is a thin, crunchy treat made with black sesame seeds, nuts, and seeds, all bound together by maple syrup and baked into crisp, snappable sheets. Inspired by Asian recipes and modern health-forward snacking, this black sesame recipe blends sweet, savoury, and nutty into one irresistible bite. Think of it as a more grown-up, nutrient-dense take on sesame snaps—but with a depth of flavour that only black sesame seeds can offer.

What’s the Difference Between Bark, Brittle and Snaps?

While the terms are often used interchangeably, there are subtle differences:

Sesame bark is usually a flat, crispy sheet made with nuts or seeds and sweetened with syrup or sugar, broken into irregular pieces.
Sesame brittle is traditionally cooked on the stovetop with sugar until hard crack stage, creating a glassy, crunchy texture.
Sesame snaps are typically thinner and uniform in shape, made with sesame seeds and a sugary binder, often store-bought.

This black sesame dessert recipe leans toward a snap and bark: crispy, clean-ingredient, and made in the oven—no candy thermometers required.

Ingredients for Black Sesame Bark

Black sesame seeds: The main ingredient of this sesame snack. Black sesame seeds are rich in flavor, color, and nutrition. They add depth and a striking appearance to the bark.
White sesame seeds: Added for visual appeal as well as they lend a mellow nuttiness and contrast beautifully with the black sesame.
Pistachios: Offer crunch and a delicate sweetness. If you want to keep this recipe nut free swap these out for another seed or more seame.
Pumpkin seeds & sunflower seeds: Add texture, healthy fats, and extra nutrition.
Cinnamon & salt: Balance and enhance the overall flavor.
Miso paste: This umami-packed ingredient might surprise you, but it adds complexity and depth.
Maple syrup: The natural binder. It caramelizes slightly in the oven, holding the bark together without refined sugar.

Why Black Sesame?

Black sesame seeds have long been a staple in Asian dessert recipes, celebrated for their bold flavor and impressive nutritional profile. They’re rich in calcium, magnesium, healthy fats, and antioxidants, making them a functional food in addition to being delicious. This black sesame dessert has a unique earthiness and deep roasted flavor that white sesame seeds alone don’t offer. If you’ve never made a black sesame seed recipe before, this is the one to start with.

How To Make This Black Sesame Bark

Start by preheating your oven to 300°F convection and lining a baking sheet with parchment paper.

Mix your dry ingredients

Combine all the seeds, pistachios, cinnamon, and salt in a large mixing bowl.

Heat your wet ingredients

Warm the maple syrup and miso paste over low heat, whisking until smooth and fully combined. I used my favourite pot from Hexclad. It perfectly and evenly heats everything to help emulsify like a dream. Get 10% off when you shop with this link.

Combine & press

Pour the wet mixture over the dry, stir well, and spread it into a flat, even layer on the baking sheet. Use a rubber spatula to press it down firmly.

Bake your sesame bark

Bake for 20 minutes, rotate the pan, and bake for another 10. The bark should be golden around the edges and dry to the touch. Let the snaps cool completely before breaking it into pieces. Don’t skip this step—the texture is perfect once fully cooled.

How to Store Your Homemade Sesame Bark

It’s super easy to store your sesame bark and keep it fresh (if it lasts that long). Just store in an airtight container at room temperature. Keep in a cool, dry place for up to two weeks. If your home runs warm, you can refrigerate the bark, but bring it to room temp before serving for best flavor and texture.

Why You’ll Love These Sesame Snaps

Snacks are a reason to be happy. I don’t know about you, but when I find a new snack to obsess with my days are brighter! This healthy twist on sesame snaps is made with whole food ingredients, naturally gluten-free and vegan and packed with healthy fats and minerals! The crunch is simply irresistible, and there is no refined sugar whatsoever! Customize this treat to fit your personal desires and share it with friends! Try adding shredded coconut or a dash of cardamom for variation. If you grew up loving sesame snaps like I did, this healthy sesame snaps recipe is exactly what you need!

Black Sesame Bark Frequently Asked Questions

Does black sesame bark taste sweet or savory? It’s a perfect balance of both. The maple syrup adds sweetness while the miso, seeds, and nuts offer a savory, toasty counterpoint.

Can I substitute honey for maple syrup? Yes! Honey works beautifully if you’re not vegan. Just be sure to keep the oven temperature a bit lower to prevent over-caramelization.

Can I add coconut to this bark? Absolutely. A couple tablespoons of shredded coconut adds a tropical sweetness and another layer of texture.

Is this sesame bark gluten-free? Yes! All ingredients are naturally gluten-free—just double-check your miso paste if you’re highly sensitive.

Did you like this recipe?

Make sure you leave a rating and review below! Try these delicious snacks next:

High Protein Chocolate Lava Cake

Puffed Quinoa Cups

Snickers Date Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Black Sesame Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Rest Time 1

Total Time 1 40

Servings servings

Calories 246kcal

Author Teri-Ann Carty

Equipment

baking sheet
oven, mixing bowl, rubber spatula

Ingredients

1 cup black sesame seeds
½ cup pistachios roughly chopped
½ cup white sesame seeds
⅓ cup pumpkin seeds
⅓ cup sunflower seeds
½ tsp cinnamon
½ tsp salt
1 tsp miso paste
½ cup maple syrup

US Customary - Metric

Instructions

Preheat oven to 300° convection.
Line a cookie sheet (I love using Pampered Chef https://a.co/d/37IgggR) with parchment paper.
To a mixing bowl, add all dry ingredients.
To a small pot, add miso and maple syrup. Heat over low heat, either whisking or using a rubber spatula to combine miso into maple syrup.
Pour wet over dry. Mix thoroughly. Spread into an even layer onto the parchment lined baking sheet. Use the rubber spatula to press down the mixture firmly.
Bake for 20 minutes, turn the pan 180b degrees and bake for the final 10.
WAIT FOR THE BARK TO COOL COMPLETELY and then break up into pieces.
Store in an air-tight container at room temperature.

Notes

I am buying all my nuts and seeds from a company called YUPIK on Amazon. You can buy in BULK which I love!

For the NUT FREE version, omit the pistachios and add 1/4 cup more black sesame seeds and 1/4 cup more pumpkin seeds. This version is so so so good as well!!!

Nutrition

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Buckwheat Breakfast

Teri-Ann Carty — Wed, 16 Apr 2025 08:00:17 +0000

Home » vegan

Buckwheat Breakfast

Created by: Teri-Ann Carty

If you're tired of oatmeal but still want something cozy and nourishing, this easy buckwheat porridge is the recipe you need. Not only is it quick to make, gluten free, dairy free, it's also packed with fiber and protein, making it a nutritious option to start your day. With endless topping possibilities, it might just become your new go-to breakfast!

This post may contain affiliate links

Buckwheat Breakfast (GF & Vegan!)

I will never tell you not to eat oatmeal. In fact, I had it last night for dinner! I probably eat oats more than most people you know – I just love them. They are so versatile and easy to make; however, that is not what this recipe is all about. Today we’re working with buckwheat groats! Sometimes we need to give our mainstays a break to try new things, and I think you will agree that this recipe is a nice place to start. Buckwheat isn’t new, and I have been eating it for breakfast for years, but I have been keeping it to myself until now! I love using buckwheat in so many of my granolas as it adds the perfect extra layer of crunch. What you might not know is that it also makes a great alternative to oatmeal, hence my desire to post this recipe.

Buckwheat groats are high in fibre, amino acids and protein. They are little nutritional powerhouses and also gluten-free, which makes them the perfect choice for celiacs who sometimes can’t tolerate oats (even the bags that say GF). Want to make these groats overnight instead of stovetop? Try this recipe here. Regardless of how you decide to prepare them, get ready to indulge in potentially your new favorite breakfast (or second favorite to oats like me heheh)

Ingredients for This Buckwheat Breakfast

Buckwheat Groats: The base of this porridge, buckwheat groats, are naturally gluten-free, high in fiber, and rich in essential amino acids. They cook up into a soft-yet-satisfying texture that makes them perfect for breakfast.
Water: Used to simmer the groats, water softens them and allows them to absorb flavor while cooking.
Cinnamon: Adds a warm, slightly sweet spice that complements the earthy flavor of buckwheat.
Vanilla: A splash of vanilla rounds out the flavors and brings a touch of sweetness without overpowering.
Salt: Just a pinch enhances all the other flavors and balances the sweetness.
Milk: I like using soy as it provides extra protein, but you can use whatever milk you’d like. It adds creaminess and body to the porridge.
Maple Syrup or Honey: Optional, but if you want your porridge to be a little sweeter, you can use maple, agave or honey to naturally sweeten the breakfast.
Toppings of Your Choice: This is where you can customize to your heart’s content—fresh fruit, nut butter, seeds, or a spoonful of homemade granola make for a nourishing and satisfying finish.

What is Buckwheat?

Buckwheat may sound like a type of wheat, but it’s actually a seed! Despite the name, buckwheat is completely gluten-free and isn’t related to wheat at all. It’s known for being high in fiber, packed with essential amino acids, and a complete protein source—making it a powerhouse choice for breakfast.

Different Varieties of Buckwheat

There are two primary types you’ll find at the store:

Raw buckwheat groats: Pale green or tan in color with a mild, slightly nutty flavor. This is the variation I used in this recipe as it’s ideal for porridge and breakfast bowls.
Toasted buckwheat (also known as kasha): Brown and with a more robust, earthy flavor. Best used in savory dishes.

How to Make Buckwheat Porridge

Making this easy buckwheat porridge is similar to making oatmeal.

Rinse your groats

Use a fine mesh strainer to rinse 1/2 cup buckwheat groats under cold water to remove any dust or bitterness.

Cook the groats

Add your rinsed buckwheat groats, 1 1/2 cups water, 1 tsp cinnamon, and a pinch of salt to a small pot. Bring to a roaring boil.

Simmer and Serve

Reduce heat to medium-low and simmer until most of the water is absorbed and groats are al dente—this should take about 20-25 minutes. Stir in 1/2 tsp vanilla and a splash of milk. Add your sweetener of choice if using and transfer to a bowl to finish with your favorite toppings.

How to Serve This Buckwheat Porridge Recipe

Porridge is super easy to serve as it is a meal all its own. You can eat it simply like this, or you can find a million and one ways to customize it, such as topped with sliced banana, fresh berries, or poached pears for a burst of natural sweetness. Add a drizzle of maple syrup or your favorite nut butter, then finish with a sprinkle of granola, chia seeds, flax, or hemp for extra crunch and nutrition. A spoonful of coconut yogurt adds a creamy finish, making this warm and nourishing bowl completely customizable and deeply satisfying.

Ways to Customize Your Buckwheat Breakfast

Switch up the milk: Use coconut milk for richness or almond milk for a lighter touch.
Make it sweet or savory: Add a soft-boiled egg and avocado for a savory twist.
Change the texture: Cook longer for softer porridge or shorter for chewier groats.
Add protein: Stir in protein powder or top with a dollop of Greek or dairy-free yogurt.

Frequently Asked Questions

Does buckwheat have gluten?

Nope! Buckwheat is 100% gluten-free, making it a safe choice for those with celiac disease or gluten sensitivities.

What does buckwheat taste like?

Raw buckwheat groats have a mild, nutty flavor. When cooked, they become soft with a slight chew—perfect for a hearty porridge.

Can you eat buckwheat raw?

Technically yes, but it’s best soaked or sprouted before eating raw to improve digestion. For this recipe, cooking is the way to go.

What milk works best?

Almond milk, coconut milk, and soy all work beautifully.

Can I meal prep this?

Absolutely. Cooked buckwheat porridge stores well in the fridge for up to 3 days.

Why You’ll Love This Easy Buckwheat Porridge

This buckwheat breakfast is a warm, comforting, and nutrient-dense way to start your day. It’s packed with fiber, protein, and essential amino acids, making it a complete protein source that supports energy and digestion. Naturally gluten-free and dairy-free, it’s ideal for those with dietary sensitivities or anyone following a plant based lifestyle. Best of all, it’s a one-pot meal with minimal clean-up, and endlessly customizable with your favorite toppings—perfect for cozy mornings or a nourishing post-yoga brunch.

Other Easy Breakfast Recipes to Try

Buckwheat Groat Granola

Nut Free Tahini Granola Bars

Blueberry Tahini Cardamom Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Buckwheat Breakfast (gf & vegan!)

Course Breakfast

Cuisine Canadian

Prep Time 10

Total Time 35

Servings servings

Calories 178kcal

Author Teri-Ann Carty

Equipment

small pot
strainer

Ingredients

½ cup buckwheat groats rinsed and drained
1½ cups water
1 tsp cinnamon
½ tsp vanilla
Pinch salt
splash of milk I used soy
1 tbsp maple syrup or honey optional
toppings of choice

US Customary - Metric

Instructions

Rinse buckwheat with cold water in a fine sieve to remove any dust or particles.
Add water, cinnamon, salt and rinsed buckwheat to the pot.
Bring to a roaring boil, reduce heat to medium-low and cook until buckwheat has absorbed most of the water and the buckwheat is al dente (You can add more water and continue to cook until you have reached your desired doneness).
Stir in vanilla and a splash of milk and continue to cook on low until creamy. Add in sweetener of choice if using.
Transfer to a bowl and top as you desire! Don't forget to add my granola!

Nutrition

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Pistachio Butter

Teri-Ann Carty — Sat, 15 Mar 2025 15:23:46 +0000

Home » vegan

Pistachio Butter

Created by: Teri-Ann Carty

This Homemade Pistachio Butter recipe is as simple as it gets; just two ingredients and 15 minutes. If you want to make your own smooth, creamy nut butter that's packed with pure pistachio flavor, this is the recipe for you! Using raw shelled pistachios and a pinch of flaky salt, this pistachio butter is perfect for spreading on toast, swirling into oatmeal, or adding to your favorite desserts. Roasting the nuts enhances their flavor and makes blending easier, resulting in the greenest pistachio butter you've ever seen. Don't even get me started on the texture! No dairy, no oils, no sweeteners, just pure pistachio goodness!

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Pistachio Butter Recipe

Pistachios are EVERYWHERE right now, and I couldn’t wait to share my easy 2-ingredient pistachio butter recipe. You read that right – just good old nuts and salt! I never skip the salt, and I really encourage you not to as well. Salt makes everything taste GOOD and isn’t that the ultimate goal? Simple, creamy, and packed with flavor, this homemade pistachio butter is now a part of everything I consume. Just wait until you try my Dubai Chocolate Granola.. yup. You knew I couldn’t let this trend go by without creating a granola flavour, right? If you’ve never made your own pistachio butter, this is the time to do it. That recipe is right around the corner and isn’t it fun to be prepared? All you need is a food processor, some high-quality raw shelled pistachios (like Yupik!), and 15 minutes.

What is in Pistachio Butter?

Unlike store-bought versions that often include added oils and sweeteners, this homemade pistachio butter is pure and simple. Raw, shelled pistachios. The fresher, the better! I love using Yupik pistachios. Flaky salt of course, to add richness and balance the flavor. That’s it! No olive oil, no sugar, just toasted pistachios blended to creamy perfection. Next time you’re at the grocery store, read the label on any nut butter – you’ll be surprised!

Homemade Pistachio Butter Ingredients

Raw Shelled Pistachios: These are the foundation of the recipe. Using raw shelled pistachios ensures the butter is naturally creamy and packed with pistachio flavor. Toasting them enhances their natural oils, making blending easier and giving the butter a rich, nutty taste. I used Yupik!
Flaky Salt: Salt is a game-changer in nut butters. It helps to bring out the natural sweetness of the pistachios while adding depth to the overall flavor. A little goes a long way, so start with a small amount and adjust to taste.
Optional Additions: A touch of cinnamon, ginger, or nutmeg can add warmth and complexity to your pistachio butter. If adding spices, mix in 1 tbsp of olive oil to maintain a smooth, spreadable consistency.

What Kind of Pistachios to Use?

I highly recommend Yupik pistachios for the greenest pistachio butter you can make. These shelled pistachios are high-quality and perfect for this nut butter recipe at home. Opt for raw shelled pistachios rather than roasted or salted ones. Toasting the pistachios before blending enhances their pistachio flavor and makes them easier to process into a creamy consistency.

Are Pistachios Healthy?

Yes! Pistachios are packed with healthy fats, protein, and antioxidants. They are naturally gluten-free, heart-healthy, and a great source of fiber and essential nutrients like vitamin B6 and potassium. They also have a lower fat content than some other nuts, which gives them a slight upper hand!

How to Make Pistachio Butter

Here are the steps to making this super simple pistachio butter recipe right at home!

Toast the Pistachios

Preheat your oven to 350°F and spread raw shelled pistachios evenly on a baking sheet. Toasting the pistachios for 15 minutes, shaking the pan halfway through, enhances their pistachio flavor and helps release their natural oils, making them easier to blend.

Blend While Hot

Immediately transfer the hot pistachios to a food processor. Pulse several times to break them down, then run the machine continuously. The heat from the freshly toasted pistachios helps create a creamy pistachio butter faster. Scrape down the sides occasionally to ensure an even texture.

Process Until Smooth

Keep blending for several minutes. At first, the pistachios will look dry and crumbly, but they will soon “turn” into a smooth nut butter. If needed, add a small amount of olive oil to help achieve the perfect consistency. Once smooth, mix in flaky salt and pulse to combine.

Store and Enjoy

Scrape the homemade pistachio butter into a mason jar and seal it with a lid. Store at room temperature for up to two weeks or in the fridge for longer freshness. Use it in everything from desserts to breakfast recipes!

What to Do With Pistachio Butter

There are so many ways to enjoy pistachio butter – consider it like any other nut butter. You can enjoy it on toast, add it to ice cream or use it as the base of cookies to make pistachio cookies. It’s amazing on oatmeal or mixed into a smoothie and baking with it is just unreal. If you’re patient enough and don’t finish it all, there are a few exciting recipes coming your way where I use this exact pistachio butter!

Pistachio Butter Tips

Make sure you add the nuts to the food processor while they are still hot. The heat from the nuts will help break them down so much faster. If you wait for the nuts to cool, you may run the risk of burning out the motor on your food processor. This is my favourite processor. The Breville (not sponsored) processor does the heavy lifting you need when making nut butters! I used it with my cookie butter recipe and it worked like a dream. It’s also heavy so if you need to do some squats you can use it as a weight!
Adjust consistency as needed. If your pistachio butter is too thick, add a teaspoon of olive oil to loosen it up. This likely won’t happen if you do the above tip! Processing when hot really does make a substantial difference.
For a crunchy pistachio butter, pulse in some roughly chopped roasted pistachios at the end. I did not do this but my goodness I imagine it would be delicious!
For a sweeter spread, mix in maple syrup, vanilla extract or some cinnamon.

Did You Make This Recipe?

I’d love to see your homemade pistachio butter! Tag me on social media and let me know how you used it. And if you’re a fan of pistachio recipes, don’t miss my Dubai Chocolate Granola. Trust me, it’s BEYOND! Don’t forget to rate and review this recipe!

Try these recipes next!

Cookie Butter

Cookie Butter Granola

Salted Almond Butter Chocolate Chunk Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pistachio Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 1055kcal

Author Teri-Ann Carty

Equipment

oven
baking sheet
food processor
spatula

Ingredients

3 cups shelled pistachios raw
½ tsp flaky salt
see notes for optional additions!

US Customary - Metric

Instructions

Preheat oven to 350.
Spread pistachios onto a baking sheet in an even layer.
Place tray in the oven and bake for 15 minutes, shaking the pan halfway.
Carefully add hot pistachios to a food processor. Pulse the machine several times to get the nuts started. Run the machine for several minutes, pause to scrape down the sides. Continue to run the machine until the nuts "turn". You will hear the nuts start to turn into butter. Scrape down the sides as needed. Once you have reached a runny consistency, add flaky salt to taste and pulse to combine one last time.
Scrape your nut butter into a mason jar filled with a lid.
Store it in the pantry for up to 2 weeks.

Notes

*If you would like to add cinnamon, ginger or nutmeg, go for it! I would start by adding 1/2 tsp of your desired spice and adding more if you want as you desire. If you do, add 1 tbsp of olive oil also to help keep the nut butter a runny consistency.

Nutrition

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Oatmeal Butterscotch Cookies

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

Home » vegan

Oatmeal Butterscotch Cookies

Created by: Teri-Ann Carty

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

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The Best Oatmeal Butterscotch Cookies Recipe

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

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

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

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

Ingredients For Oatmeal Butterscotch Cookies

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

How to Make Oatmeal Butterscotch Cookies

Preheat & Prep

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

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Shape Cookies

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

Bake

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

Cool & Enjoy

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

General Tips for Making These Oatmeal Butterscotch Cookies

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

How to Freeze Oatmeal Butterscotch Cookies

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

Storing Oatmeal Scotchies

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

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

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

Other Cookies You Should Make!

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

Carrot Cake Cupcakes

Blueberry Croissant Baked Protein Oats

Banana Cassava Oat Pancakes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Oatmeal Butterscotch Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 192kcal

Author Teri-Ann Carty

Equipment

cookie sheet
oven

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Click here to grab your Botanica Health Protein Powder

Nutrition

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Healthy Homemade Vegan Twix Bar

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

Home » vegan

Healthy Homemade Vegan Twix Bar

Created by: Teri-Ann Carty

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

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Homemade Twix Bars

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

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

Ingredients for Homemade Twix

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

Crust Ingredients

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

Filling Ingredients

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

Topping Ingredients

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

What Are Homemade Twix?

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

How to Make Homemade Twix Bars

Prepare the Shortbread Crust

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

Make the Caramel Layer

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

Add the Chocolate Topping

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

Cut and Serve

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

Why You’ll Love These Homemade Twix Bars

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

How to Store These Healthy Twix Bars

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

Tips for the Best Twix Bars

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

Did You Make These Homemade Twix Bars?

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

Try these recipes next:

Berry Vegan Cheesecake Bars

Vegan Marshmallow Snickers Bars

Vegan Rocky Road Fudge

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Homemade Healthy Vegan Twix Bar

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 15

Freeze Time 2

Total Time 2 30

Servings bars

Calories 544kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven, freezer, stovetop

Ingredients

Crust Ingredients

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

Filling Ingredients

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

Topping Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Carrot Cake Granola

Teri-Ann Carty — Mon, 07 Oct 2024 08:00:15 +0000

Home » vegan

Carrot Cake Granola

Created by: Teri-Ann Carty

Carrot cake is a personal favorite of mine which is why I had to make this special granola! Make this Carrot Cake Granola and enjoy all the familiar flavours of carrot cake but with the delightful crunch and clumps of my homemade granola recipes. Packed with warm spices like cinnamon, nutmeg, and ginger. It’s the perfect breakfast or snack for fall!

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Healthy Carrot Cake Granola

This Carrot cake granola is crunchy, clumpy and so intensely delicious! It has all the cozy spices that scream fall and will make you want to curl up with a warm sweater and a BIG bowl. Carrot cake is one of my personal faves and I make my carrot cake at least twice a year, it is always gobbled up in no time. It has this way of making you feel healthy while also indulging and I wanted to bring that to this granola. Carrot cake can be labour intensive. 2 layers of sponge, and buttercream frosting. You know, the works. But it doesn’t have to be. I have a baked carrot oats recipe that comes together in no time and still brings the carrot cake vibes and let me tell you this granola would be the perfect topping for it!

Bake time: This granola takes longer than my other granola recipes. The grated carrot adds moisture so feel free to tack on extra time (even longer than I’ve written). As long as your granola isn’t burning you are ok to bake it as long as you desire. As per usual, you must wait for it to cool completely before removing it from the pan. If you don’t, your granola won’t clump.

Ingredients for Carrot Cake Granola

Oats: The foundation of any good granola, they provide the bulk and structure while also adding a slightly chewy texture when baked. Oats are rich in fibre and whole grains, making this granola a satisfying and hearty snack.
Walnuts & Almonds: These nuts add a satisfying crunch and bring healthy fats to the granola, making it more filling and nutritious. Walnuts are rich in omega-3 fatty acids, while almonds are high in vitamin E, both of which support heart health. Their nutty flavour pairs well with the warm spices and sweetness of the granola. Feel free to swap these nuts with others, like pecans or hazelnuts, to suit your preference or what you have on hand.
Pumpkin Seeds & Sunflower Seeds: These seeds not only add crunch and texture but are also nutrient powerhouses. Pumpkin seeds are a great source of magnesium, iron, and protein, while sunflower seeds are high in vitamin E and healthy fats. Together, they give the granola extra nutritional value, making it a more balanced and nutritious snack.
Unsweetened Coconut: If you’ve ever had coconut in granola you’ll know just how perfect the texture is. The flavour is very subtle when baked with the other ingredients but just enough to bring that freshness to any recipe. They provide a slight chewiness to the granola, balancing out the crunch from the oats and nuts.
Ground Flax: Ground flax adds a bit of healthy omega-3 fatty acids, fibre, and plant-based source of protein to the granola. It’s only used in a small amount but it helps bind the ingredients together, which is key for creating those satisfying clumps. If you don’t have flax on hand, you can substitute it with chia seeds or hemp seeds for similar nutritional benefits.
Spices (Cinnamon, Ginger, Nutmeg, Clove): This classic trio is essential to any carrot cake recipe and totally warms up this cozy granola recipe. Cinnamon brings warmth and sweetness, ginger adds a bit of zing, while nutmeg and clove provide depth and an aromatic kick. Together, they make this granola feel like a hug in a bowl, perfect for fall. You can adjust the spice mix to your liking, or even add a pinch of allspice or cardamom for an extra layer of flavour.

Grated Carrot: Grated carrot is what makes this granola feel like carrot cake. It adds moisture, a slight sweetness, and a soft texture that complements the crunchy oats and nuts. Plus, carrots are packed with vitamins and antioxidants like beta-carotene, making this granola both delicious and nutritious.
Olive Oil: Extra Virgin Olive oil is key to achieving that golden brown. If you’ve made any of my granola recipes you know that I rave about using a high-quality extra virgin olive oil as it really helps create that crispy texture and clumpy result. You can use coconut oil or avocado oil if you prefer but know that you will be missing out on the clumpiest outcome.
Maple Syrup: Naturally sweetens the granola, bringing a rich, caramel-like flavour that pairs beautifully with the spices and carrots. It also helps bind the ingredients together, ensuring everything sticks to create those coveted clusters.
Peanut Butter: Peanut butter adds a creamy richness and nutty flavour that balances the sweetness of the maple syrup and spices. It also helps bind the granola, making sure you get those satisfying clumps in every bite. Peanut butter adds a boost of protein, making this granola an even more nutritious snack. Try using almond butter, sunflower seed butter, or even tahini for a different but delicious twist.
Vanilla Extract: Enhances the flavour of the granola by adding a subtle sweetness and warmth. It brings all the flavours together and adds that extra depth that makes this recipe so delicious.

How to Make This Healthy Carrot Cake Granola Recipe

Preheat the Oven

Set your oven to 320°F convection and line a large baking pan (or two) with parchment paper.

Mix the Dry Ingredients

In a large mixing bowl, combine oats, nuts, seeds, coconut, flax, spices, and salt. Grate the carrot directly over the dry ingredients and stir everything together.

Prepare the Wet Ingredients

In a small pot, combine olive oil, maple syrup, peanut butter, and vanilla. Heat over medium-low heat, stirring until fully combined. Pour the wet mixture over the dry ingredients and stir until no dry bits remain.

Spread and Bake

Spread the granola evenly onto two baking sheets and press it down well with a spatula to encourage clumping. Bake for 35-45 minutes, stirring halfway through, until the granola is dry and golden brown. Let the granola cool completely on the baking sheets before breaking it into clusters and storing it.

How to Get Granola to Form Clumps

Don’t touch until completely cooled off! As someone who LOVES granola as much as I do, I know that this is truly the hardest step when making granola t at home. You need to let your granola cool off completely – plug your nose for about thirty minutes and forget about it while it cools completely to room temperature. Once at room temperature use your spatula to lift the granola from under and break it ever so slightly – you will have clumps the size of your face if you do this! If you still have questions about how to master clumps – check out this blog here where I spill all the details!

Adding Dried Fruit to Your Granola

Hot tip, anytime you add a dried fruit to granola, don’t forget to soak them in hot water for 15 minutes before adding them to the uncooked granola. It will prevent them from turning into little rocks. Some people have an aversion to raisins. Like a red hot aversion. Personally, I love them BUT I kept this granola free of them to appeal to all my raisin haters but if you want to add them in do it!

How Long Does Granola Last

This homemade carrot cake granola will stay fresh for up to a month when stored in an airtight container at room temperature. I highly doubt it will last that long, though—this granola is addictive!

How to Store Homemade Granola

To keep your carrot cake granola crunchy, store it in an airtight container at room temperature. You can also freeze it for up to three months if you want to keep a batch on hand. Just be sure to let it come to room temperature before serving for the best texture.

How Should I Serve Carrot Cake Granola?

This carrot cake granola is incredibly versatile! Serve it over yogurt, sprinkle it on smoothie bowls, or enjoy it with almond milk as a crunchy breakfast. It also makes a great topping for baked oats or even ice cream for a dessert twist!

Why Isn’t My Granola Crunchy?

If your granola isn’t crunchy, it likely needs more time in the oven or you should have baked it spread across two pans. Keep baking it at a lower temperature until it’s completely dry and golden.

Can I Add Anything Else to My Carrot Cake Granola?

Absolutely! You can add dried cranberries or raisins for extra flavour and texture. Just be sure to soak dried fruits in warm water before adding them to prevent them from drying out in the oven.

Why You’re Going To Love This Carrot Cake Granola

This healthy carrot cake granola is not only delicious, but it’s also packed with wholesome ingredients like oats, nuts, seeds, and spices. It’s a perfect breakfast, snack, or even dessert, and it tastes just like classic carrot cake—without the fuss! The addition of grated carrot adds moisture and flavour, while the spices bring those cozy fall vibes we all love. I promise you will be snacking on this granola day and night!

More Carrot recipes!

Carrot Cake Cupcakes

Carrot Banana Crumble Cake

Carrot Cookies With Cream Cheese Icing

Check out my granola essentials!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Carrot Cake Granola

Course Breakfast, Snack

Cuisine Canadian, Vegan

Prep Time 15

Cook Time 50

Total Time 1 5

Servings cups

Calories 458kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife
large bowl
oven
measuring cups and spoons
large mason jar

Ingredients

3 cups oats gluten-free if needed
1 cup raw walnuts roughly chopped
1 cup sliced almonds any almond will work
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut
¼ cup ground flax
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
⅛ tsp ground clove
1 medium sized carrot grated
¾ tsp sea salt
½ cup olive oil
½ cup maple syrup
½ cup peanut butter
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection*.
Add dry ingredients into a large bowl.
Grate carrot over dry ingredients and stir well.
Add wet ingredients to a small pot. Transfer to stovetop over medium low heat stirring until fully combined.
Pour wet over dry and mix until no dry ingredients remains.
Spread evenly onto 2 baking sheets*. Press the granola down WELL using your spatula.
Bake for 35-45 minutes until the granola is dry to the touch and golden brown*.

Notes

Mixture should not be too thin or thick or it WILL NOT CLUMP or get CRUNCHY.

Ovens are not created equal! Some ovens are hotter/cooler than others. Keep an eye on your granola to ensure it doesn't burn. If your granola isn't crunchy you can bake it twice (kinda like a biscotti) until it fully dries out.

Nutrition

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