Gut Healthy

BOOK NOW

Category: Dessert

  • PB Zucchini Breakfast Cookies

    PB Zucchini Breakfast Cookies

    Print

    PB Zucchini Breakfast Cookies

    These PB Zucchini Breakfast Cookies are a simple, wholesome way to start the day or enjoy as a grab-and-go snack. Made with oats, zucchini, peanut butter, flaxseed and dates, they’re naturally sweetened and packed with nourishing ingredients. Plus, they’re easy to customize with your favourite dried fruit or a few chocolate chips.
    Course Breakfast, Dessert, Snack
    Total Time 30 minutes
    Servings 12

    Ingredients

    • 1 cup oats
    • 1 cup grated zucchini unpeeled
    • 1/2 cup natural peanut butter
    • 1/4 cup ground flaxseed
    • 1/2 cup pitted dates chopped
    • 2 tsp cinnamon
    • 1/4 cup raw peanuts chopped
    • 1 tsp vanilla optional

    Instructions

    • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
    • In a large bowl, combine all ingredients and mix until well combined.
    • Divide the mixture into 12 portions and roll each into a ball. Place on the prepared baking sheet at least 1 inch apart.
    • Using wet or damp hands, flatten each ball with your hand or the back of a fork until approximately ½ inch thick.
    • Bake for 13–15 minutes, or until the edges are golden and the cookies look firm.
    • Remove from the oven and transfer to a wire rack to cool.

    Notes

    Too wet or too dry?

    The moisture in zucchini can vary. If the mixture is too wet, add another tablespoon of ground flaxseed and let it sit for a few minutes to thicken. If it seems too dry, add 1–2 tablespoons of unsweetened applesauce or plant-based milk.
    Special treat

    Swap the chopped peanuts for chocolate chips.
    No dates?

    Try another dried fruit, such as raisins, dried cranberries, or chopped dried apricots.
    No zucchini?

    Try grated apple or mashed pear or banana. Keep in mind that the moisture level may vary, so you may need to adjust the amount of flaxseed.
    Storage

    Store in an airtight container in the refrigerator for up to 5 days. These cookies freeze well, too. Individually wrap them for a quick grab-and-go snack.
  • Basic Muffins + Variations

    Basic Muffins + Variations

    Print

    Basic Muffins + Variations

    Muffins are one of those recipes that are endlessly versatile, perfect for breakfast, snacks, or whenever you want a wholesome homemade treat. This simple base recipe creates tender, delicious muffins using everyday plant-based ingredients, with silken tofu adding moisture and a boost of plant-based protein while keeping the texture light and soft.
    Naturally sweetened with dates, these muffins are a great alternative to many traditional muffin recipes that rely on refined sugars. The best part is that this recipe can easily be customized with your favourite flavours and seasonal ingredients. Try blueberry lemon in the summer, apple cinnamon in the fall, or chocolate chip peanut butter when you’re craving something a little more indulgent.
    Make a full batch of one flavour or divide the batter to create a few different varieties at once. These gluten-free, vegan muffins are a delicious way to enjoy a nourishing homemade snack that the whole family can enjoy
    Course Breakfast, Dessert, Snack
    Total Time 40 minutes
    Servings 12

    Ingredients

    • 1 1/2 cups oat flour
    • ½ cup quinoa flakes or rolled oats
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp cinnamon optional
    • 400 g silken tofu
    • ⅔ cup date paste
    • ⅓ cup nut or seed butter
    • 1 tsp vanilla extract
    • 2 –4 Tbsp plant milk only if batter is too thick

    Instructions

    • Preheat the oven to 350°F (175°C). Line or lightly grease a 12-cup muffin tin.
    • In a large bowl, whisk together the oat flour, quinoa flakes, baking powder, baking soda, and cinnamon, if using.
    • In a blender or food processor, blend the silken tofu until completely smooth. Add the date paste, nut or seed butter, and vanilla. Blend until creamy.
    • Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. If the batter seems too thick, stir in 2–4 tablespoons of plant milk until it reaches a thick, scoopable consistency.
    • Gently fold in your chosen add-ins (see variations below).
    • Divide the batter evenly among the muffin cups, filling each about three-quarters full.
    • Bake for 24–26 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.
    • Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

    Notes

    Variation Pack
    Blueberry Lemon
    Fold in 1 cup blueberries (tossed with a little oat flour to help prevent sinking).
     Add 1 tbsp lemon zest.
    Carrot Cake Style
    Fold in ¾ cup grated carrot.
     Add ¼ cup raisins.
     Add ¼ cup chopped walnuts or pecans.
     Stir in ½ tsp ground ginger and ¼ tsp ground nutmeg.
    Chocolate Chip Peanut Butter
    Fold in ½–¾ cup dark chocolate chips.
     Swirl about 1 tbsp peanut butter over the top of each muffin before baking.
    Apple Cinnamon Crunch
    Fold in 1 cup finely chopped apple.
     Sprinkle the tops with rolled oats, a pinch of cinnamon, and a light drizzle of maple syrup before baking.
    Lemon Poppy Seed
    Stir 1 tbsp poppy seeds into the dry ingredients.
     Add 1 tbsp lemon zest to the wet ingredients.
     If using plant milk, replace 2-3 tbsp with fresh lemon juice for a brighter lemon flavour.
    Tip: Divide the batter in half to make two different flavours from one batch!
    Why silken tofu?
    Silken tofu keeps these muffins incredibly moist while adding plant-based protein. Once baked, you won’t taste the tofu, it simply creates a tender, fluffy texture.
    Quinoa flake substitute
    Quinoa flakes add a little extra nutrition and a soft, tender texture to these muffins. If you don’t have quinoa flakes, you can substitute ½ cup rolled oats. For a slightly different texture, you can also use ½ cup additional oat flour.
    Sweetener note
    Date paste is my preferred sweetener for these muffins because it adds natural sweetness along with fibre and nutrients. If you don’t have date paste on hand, you can substitute ½ cup maple syrup instead. Since maple syrup adds more liquid to the batter, the muffins may need a few extra minutes of baking time. Check for doneness by inserting a toothpick into the centre, it should come out clean.
    Make them nut-free
    Swap the nut butter for sunflower seed butter or tahini to make the recipe completely nut-free.
    Customize your muffins
    This recipe is designed to be a versatile base. Try adding fresh or frozen fruit, chopped nuts, seeds, dried fruit, or warming spices to create your own favourite combination.
    Serving suggestions
    These muffins are delicious on their own, but they’re also great with a spread of nut or seed butter, a dollop of unsweetened yogurt, or alongside fresh fruit for a satisfying breakfast or snack.
    Storage
    Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the refrigerator or warm gently before serving.
  • Strawberry Shortcake Baked Oats

    Strawberry Shortcake Baked Oats

    Print

    Strawberry Shortcake Baked Oats

    Inspired by classic strawberry shortcake, these soft and fluffy baked oats are filled with juicy strawberries and vanilla flavour. With plenty of plant-based protein and fibre, they're a nourishing option that's equally delicious for breakfast or dessert.
    Course Breakfast, Dessert
    Total Time 35 minutes
    Servings 3

    Ingredients

    • 1 cup oats
    • 3/4 cup unsweetened soy milk
    • 1/3 cup unsweetened applesauce
    • 2 tbsps maple syrup
    • 1/4 cup hemp seeds
    • 1 tsp ground flaxseed
    • 1/2 tsp baking powder
    • 1 tsp vanilla extract optional
    • 3/4 cup strawberries chopped

    Instructions

    • Preheat the oven to 350°F (175°C). Line three ramekins with parchment paper or lightly grease them.
    • Add the oats, soy milk, applesauce, maple syrup, hemp seeds, flaxseed, baking powder, and vanilla (if using) to a blender. Blend on high for about 1 minute, until very smooth.
    • Stir in the chopped strawberries.
    • Divide the mixture evenly among the prepared ramekins.
    • Bake for 25–27 minutes, or until the centers are set and a toothpick inserted into the middle comes out clean.
    • Let cool slightly before serving. Enjoy!

    Notes

    Sweetness
    For a sweeter shortcake flavour, increase the maple syrup to 3 tablespoons.
    Frozen strawberries
    Frozen strawberries can be used. Thaw and drain excess liquid before adding to the batter.
    Texture
    Blending the oats creates a soft, cake-like texture. For more texture, reserve ¼ cup of the oats and stir them in after blending.
    Variations
    Blueberries, raspberries, or peaches can be substituted for the strawberries.
    Serving suggestions
    Top with additional fresh strawberries, dairy-free yogurt, coconut whipped cream, or a drizzle of almond butter.
    Storage
    Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
  • Baked Strawberry Rhubarb Oatmeal

    Baked Strawberry Rhubarb Oatmeal

    Print Pin

    Baked Strawberry Rhubarb Oatmeal

    Course Breakfast, Dessert
    Total Time 50 minutes
    Servings 6

    Ingredients

    • 2 cups strawberries sliced (or blueberries)
    • 1 cup rhubarb diced
    • 1/4 cup date paste or maple syrup
    • 1 cup unsweetened soy milk
    • 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
    • 1 1/2 cups oats
    • 2 tsp cinnamon
    • 1/3 cup mixed nuts pecans + walnuts, chopped

    Instructions

    • Preheat the oven to 375ºF (191ºC).
    • In a small bowl, combine the chia seeds and water. Stir and let sit for 5 minutes to form a gel.
    • In a mixing bowl, combine the strawberries or blueberries, rhubarb, and half of the date paste. Toss well, then spread evenly across the bottom of a silicone or parchment-lined square baking dish.
    • In another bowl, whisk together the almond milk, chia egg, and remaining date paste. Stir in the oats and cinnamon until well combined.
    • Pour the oat mixture evenly over the fruit. Sprinkle the chopped pecans and walnuts on top.
    • Bake for 40 minutes, or until the oats are set and the top is lightly golden. Let cool slightly before serving. Enjoy warm!

    Notes

    Date paste tip
    Make sure your date paste is smooth for best texture. If it’s thick, you can loosen it with a splash of warm water before mixing.
    Sweetness balance
    Rhubarb can be quite tart, taste your fruit and add an extra tablespoon of date paste if needed.
    Texture
    This version is slightly more dense and hearty than using maple syrup, with a soft, scoopable consistency.
    Nut mix
    Pecans add natural sweetness while walnuts bring omega-3s, together they create a nice balance of flavour and nutrition.
    Freezer-friendly 
    Cool completely, portion, and freeze for easy breakfasts.
    Pan options: Use an 8×8-inch pan for a thicker bake, or divide into ramekins and start checking around 25–30 minutes.
  • Rhubarb Date Compote

    Rhubarb Date Compote

    Print

    Rhubarb Date Compote

    This naturally sweetened rhubarb date compote is simple, versatile, and full of bright tangy flavour. Soft dates balance the tartness of the rhubarb, while fresh orange juice adds a subtle citrus note. Delicious served warm or chilled, it makes a nourishing topping for breakfast bowls, toast, desserts, and snacks.
    Course Breakfast, Dessert
    Total Time 30 minutes
    Servings 3 cups

    Ingredients

    • 2 cups rhubarb chopped
    • 2/3 cup dates chopped
    • juice from 1/2 navel orange
    • 1 cup water

    Instructions

    • Add the rhubarb, dates, orange juice, and water to a saucepan and bring to a gentle boil over medium heat.
    • Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the rhubarb breaks down and the dates are soft.
    • For a smoother compote, mash lightly with a fork or blend briefly using an immersion blender.
    • Serve warm, chilled, or at room temperature.

    Notes

    Flavour variations
    Add a pinch of ground cloves, cinnamon, or ginger while simmering for extra warmth and depth of flavour. Stir in 1/2 teaspoon vanilla extract after cooking for a sweeter, dessert-like flavour.
    Sweetness tips
    If you prefer a sweeter compote, add a drizzle of maple syrup to taste. The amount needed may vary depending on the tartness of your rhubarb and the softness of your dates.
    Texture tips
    If the compote becomes too thick, add a splash of water while cooking. For a thicker, more spreadable texture, simmer uncovered for a few extra minutes. Medjool dates work especially well because they soften easily and add a rich caramel-like sweetness.
    Serving suggestions
    Serve spooned over chia pudding, oatmeal, yogurt, or overnight oats. It also works beautifully as a jam-like spread with almond butter on toast or muffins, alongside pancakes or waffles, swirled into plant-based yogurt, or paired with vanilla nice cream for dessert.
    Storage
    Store in an airtight container in the refrigerator for up to 5 days. This compote also freezes well for up to 3 months. Freeze in small jars or silicone muffin cups for easy portions and thaw overnight in the refrigerator before serving.
  • Strawberry Rhubarb Crisp

    Strawberry Rhubarb Crisp

    Print Pin

    Strawberry Rhubarb Crisp

    A simple, wholesome dessert that celebrates the classic pairing of sweet strawberries and tart rhubarb. This naturally sweetened crisp features a cozy pecan crumble topping and comes together with nourishing pantry ingredients for an easy spring and summer treat.
    Course Dessert
    Total Time 1 hour
    Servings 6

    Ingredients

    • 2 cups Rhubarb diced
    • 2 cups Strawberries sliced
    • 1/2 Navel Orange juiced
    • 1/4 cup Maple Syrup divided
    • 3 tbsp Coconut Flour divided
    • 1/2 cup Pecans chopped
    • 1/3 cup Almond Flour
    • 2 tbsps Almond Butter
    • 1 tsp Cinnamon

    Instructions

    • Preheat the oven to 350°F (177°C).
    • In an 8-inch square baking dish, combine the rhubarb, strawberries, orange juice, 2 tbsp maple syrup, and 2 tbsp coconut flour. Mix until well combined.
    • In a separate bowl, mix the pecans, almond flour, almond butter, cinnamon, remaining 2 tbsp maple syrup, and remaining 1 tbsp coconut flour until combined.
    • Crumble the topping evenly over the fruit mixture.
    • Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the topping is golden and the fruit is bubbling.
    • Let cool for about 5 minutes before serving. Enjoy!

    Notes

    Make it berry flexible
    No rhubarb? Swap with blueberries, cherries, raspberries, or peaches.
    Sweetness adjustment
    Depending on how tart your rhubarb is, you may want to add an extra tablespoon or two of maple syrup.
    Nut-free option
    Use sunflower seeds instead of pecans and swap almond flour/butter for oat flour and a seed butter.
    Serving ideas
    Great with coconut whipped cream or coconut yogurt.
    Texture note
    This topping is more soft and crumbly than a traditional crisp due to the lack of oil and butter, still delicious, just different.
    Make ahead
    You can assemble the crisp ahead of time and refrigerate. Bake just before serving.
    Storage
    Store leftovers in the fridge for up to 4 days. Reheat in the oven to bring back some texture.
    Freezer-friendly
    This crisp freezes well. Let it cool completely, then store in an airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven at 350°F (177°C) until warmed through.
    Pan size & individual servings
    An 8-inch square dish works best, but you can use a slightly larger pan for a thinner crisp (reduce baking time slightly). For individual portions, divide into ramekins and bake for about 20–25 mins covered, then uncover and bake an additional 5–10 mins.
  • Peanut Butter Cup Oat Bars

    Peanut Butter Cup Oat Bars

    Print

    Peanut Butter Cup Oat Bars

    These simple peanut butter cup oat bars are inspired by the clean-label snack bars from The Oat Company. Made with just a handful of wholesome ingredients, dates, oats, peanuts, peanut butter, and chocolate, they’re naturally sweetened, satisfying, and easy to prepare at home. They make a great grab-and-go snack or lunchbox addition.
    Course Dessert, Snack
    Total Time 15 minutes
    Servings 16

    Equipment

    • 1 Food Processor

    Ingredients

    • 1½ cups pitted dates
    • 1½ cups rolled oats
    • ½ cup natural peanut butter
    • ⅓ cup peanuts
    • ⅓ cup chocolate chips
    • 1-2 tbsp water if needed

    Instructions

    • Add the pitted dates to a food processor and process until they break down into a sticky paste.
    • Add the oats and peanut butter to the food processor. Process until the mixture comes together into a thick, slightly sticky dough.
    • Add the peanuts and pulse a few times, just until they are roughly chopped and incorporated. You want some pieces to remain for texture.
    • If the mixture seems too dry to hold together, add 1–2 tablespoons of water, pulsing briefly until the mixture sticks together when pressed.
    • Transfer the mixture to a bowl and stir in the chocolate chips.
    • Line an 8 × 8 inch pan with parchment paper. Press the mixture firmly and evenly into the pan.
    • Refrigerate until firm, about 1 hour. Lift out using the parchment and cut into 16 bars.

    Notes

    Soft dates work best
    If your dates are dry or firm, soak them in hot water for 5–10 minutes, then drain well before processing. This helps them blend smoothly and bind the bars.
    Press firmly
    Use the back of a spoon or the bottom of a glass to press the mixture firmly into the pan so the bars hold together when sliced.
    Naturally sweetened
    These bars are sweetened with whole dates, which provide natural sweetness along with fibre and minerals such as potassium. Unlike many packaged snack bars that rely on syrups or added sugars, the sweetness here comes from the whole fruit.
    Fibre and lasting energy
    The combination of oats, dates, and peanuts provides fibre, healthy fats, and complex carbohydrates. This balance can help support steady energy and keep you feeling satisfied longer than snacks made primarily with refined ingredients.
    Simple, recognizable ingredients
    With just a handful of ingredients you likely already have in your pantry, these bars are an easy example of how simple whole foods can replace many ultra-processed snack options.
    Storage
    Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
  • Dark Chocolate Nut Bar

    Dark Chocolate Nut Bar

    Print Pin

    Dark Chocolate Nut Bar

    This chocolate bar is a simple, whole-food treat made with just a handful of nourishing ingredients. Rich cacao, naturally sweet date paste, and crunchy toasted nuts come together for a satisfying no-bake snack with no refined sugar. Easy to customize with your favourite nuts or mix-ins, it’s a delicious option for a wholesome dessert or energizing bite.
    Total Time 1 hour 30 minutes
    Servings 16

    Ingredients

    • 1 cup Cacao Butter
    • 1 cup Cacao Powder
    • 1 cup Date Paste
    • 1 tsp Vanilla Extract or powder
    • 1 cup Mixed Nuts toasted and coarsely chopped

    Instructions

    • Line a rimmed baking sheet with parchment paper and set aside.
    • In a small saucepan over low heat, melt the cacao butter, stirring occasionally, about 3 minutes.
    • Remove from heat and whisk in the cacao powder, date paste, and vanilla until completely smooth and no clumps remain. Stir in the mixed nuts.
    • Using a rubber spatula, scrape the mixture onto the prepared baking sheet and spread into a square to your desired thickness.
    • Chill in the refrigerator for 1 hour, or until firm.
    • Cut into desired pieces. Store in an airtight container in the refrigerator for up to one month.

    Notes

    Toasting the nuts
    Toasting enhances flavour and adds extra crunch. Spread nuts in a single layer on a baking sheet and bake at 350°F (175°C) for 8–12 minutes, stirring halfway, until fragrant and lightly golden. Let cool before chopping and adding to the mixture.
    What nuts to use
    Use any nuts you enjoy. For this recipe, a mix of cashews, almonds, and pecans provides a balance of creaminess and crunch. Walnuts, hazelnuts, peanuts, or pistachios also work well.
    Try other mix-ins
    You can replace some or all of the nuts with other crunchy ingredients like puffed rice or puffed quinoa for a lighter texture. Unsweetened shredded coconut, pumpkin seeds, or sunflower seeds are also good options.
    Date paste
    You can easily make your own by blending 1 cup pitted Medjool dates with ½ cup warm water until smooth, adding more water as needed to reach a thick, spreadable consistency.
    Cacao vs. cocoa
    Cacao powder is typically less processed and retains more of its natural antioxidants, giving a richer, slightly more bitter chocolate flavour. Cocoa powder is more processed and has a milder taste. Either can be used in this recipe.
  • Chocolate Almond Butter Date Bark

    Chocolate Almond Butter Date Bark

    Print Pin

    Chocolate Almond Butter Date Bark

    This variation of a popular treat, which is making its way around social media right now, is afun alternative to those made with peanut butter. I add just a touch of almond extract togive the bark a little kick.
    Course Dessert, Snack
    Servings 12
    Author Chef Del Sroufe

    Ingredients

    • 10-12 pitted medjool dates
    • ¼ cup creamy almond butter
    • ½ cup vegan dark chocolate chips
    • 2 tsp creamy almond butter
    • ½ tsp almond extract
    • 3 Tbsp chopped toasted almonds

    Instructions

    • Line an eight-inch square baking sheet with parchment paper (or use a silicone pan).
    • Split the dates open and smash each one down onto the sheet, making sure they overlap a little so they stick together*. The bottom of a glass or coffee cup works well for this.
    • Spread the ¼ cup almond butter over the dates.
    • Melt the chocolate with the 2 tsp almond butter, add the almond extract, mix well, and spread it over the almond butter layer.
    • Sprinkle the chopped almonds over the melted chocolate.
    • Place the baking sheet into the freezer for 15 to 20 minutes, or until the chocolate has set.
    • Remove from the freezer and break the bark into pieces.
    • Store refrigerated in an airtight container for up to 4 days.

    Notes

    *If your dates are too dry and don’t stick together easily, moisten your hands, and press down
    on the dates.
  • Dark Chocolate Turtles

    Dark Chocolate Turtles

    Print

    Dark Chocolate Turtles

    These no-bake dark chocolate turtles are a naturally sweet twist on a classic treat. Chewy dates take the place of caramel, pecans add that signature crunch, and a rich dark chocolate coating brings it all together. With just a handful of simple ingredients, they’re easy to make and perfect for when you want something a little decadent without a lot of fuss. Keep a batch in the fridge or freezer for an anytime treat. A healthier dessert option that still feels totally indulgent.
    Course Dessert, Snack
    Total Time 30 minutes
    Servings 16

    Ingredients

    • 1 cup Pitted Dates soaked for 10 minutes then drained
    • 1 tsp Vanilla Extract
    • 16 Pecans whole or halves
    • 6 ozs Dark Chocolate

    Instructions

    • Finely chop the dates or blend in a food processor until sticky.
    • With damp hands, roll the dates into small even balls. Press the balls onto a pan lined with parchment paper, and top with pecans, pressing down slightly so that they stick. Freeze for 10 minutes.
    • Meanwhile, microwave the chocolate at 50% power for 30 seconds at a time until melted.
    • Using a fork, suspend the frozen dates into the chocolate until fully covered. Remove and let the excess chocolate drip off. Return to the parchment-lined pan and repeat until each date ball is coated with the chocolate.
    • Return to freezer for 10 more minutes to set. Transfer to the fridge until ready to enjoy.

    Notes

    No Pecans
    Use hazelnuts, almonds, cashews or pumpkin seeds instead.
    No Dates
    Use a combination of prunes, dried apricots or raisins instead.

    For extra flavour

    Lightly toast the pecans before topping the date ball although keeping them raw preserves more of their nutrients.
    Storage
    Refrigerate or freeze in an airtight container until ready to serve.
    No Microwave
    Melt the chocolate in a double boiler instead.
    Serving Size
    One serving is equal to one dark chocolate turtle.