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Category: Dessert

  • Peanut Butter Cup Oat Bars

    Peanut Butter Cup Oat Bars

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    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

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    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

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    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

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    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.
  • WFPB Flapjacks

    WFPB Flapjacks

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    WFPB Flapjacks

    In the UK, “flapjack” refers to a sweet oat bar traditionally made with butter, sugar, and golden syrup, quite different from the North American pancake we associate with the same name! These WFPB Flapjacks are a nourishing twist on the classic European treat, made entirely from whole-food, plant-based ingredients with no added oils or refined sugars. Think of them as a naturally sweet, chewy oat bar that’s perfect for breakfast, snacks, or an on-the-go energy boost.
    Course Breakfast, Dessert, Snack
    Total Time 35 minutes
    Servings 16
    Calories 115kcal

    Equipment

    • 1 Food Processor

    Ingredients

    • 1 Apple
    • 3/4 cup Cashews
    • 1 cup Pitted Dates loosely packed
    • 1 1/2 cups Oats
    • 1/2 cup Unsweetened Shredded Coconut
    • 1 tsp Vanilla Extract

    Instructions

    • Place the dates and cashews in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving the soaking liquid.
    • Preheat the oven to 400°F (200°C) and line an 8×8-inch baking pan with parchment paper.
    • Core and chop the apple (no need to peel).
    • In a food processor, combine the apple, cashews, dates, vanilla, and 2 tablespoons of the reserved soaking liquid. Process until fairly smooth.
    • In a large mixing bowl, combine the oats and shredded coconut. Add the fruit and nut mixture and stir until well combined.
    • Spread the mixture evenly into the prepared pan, smoothing the top.
    • Bake for about 20 minutes, or until the edges are crisp and the top is golden.
    • Let cool completely before cutting into pieces

    Notes

    Optional add-ins
    Try adding cinnamon, cardamom, or a handful of chopped nuts or dried fruit to vary the flavour and texture.
    Soaking water
    Don’t discard the cashew-date soaking water! It’s naturally sweet and nutrient-rich, perfect for using in chia pudding, overnight oats, or smoothies for extra flavour and nutrition.
    Texture tip
    For chewier flapjacks, bake for a slightly shorter time; for firmer, crispier edges, bake a few minutes longer.
    Storage
    Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Delicious chilled or lightly warmed.
  • Cinnamon Bun Filling

    Cinnamon Bun Filling

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    Cinnamon Bun Filling

    Made these beauties today, and I couldn’t be more excited! They’re WFPB and gluten-free. The dough is a buckwheat–sorghum sourdough base, and the filling is a cozy mix of apples, mulberries, and a touch of maple syrup. I also added a thin layer of almond butter on the rolled out dough before spreading on the apple-cinnamon mixture, it makes the buns extra gooey and satisfying.
    I’ve been working toward a tasty GF, WFPB cinnamon bun for years, and this recipe finally delivers. The best part? This filling will work beautifully with any cinnamon bun dough you like, not just sourdough or GF.

    Ingredients

    • 2 cups peeled, finely chopped apples
    • ¼ cup dried mulberries
    • 2 tablespoons maple syrup
    • 3 tablespoons water
    • 1 tablespoon arrowroot flour
    • 2 teaspoons ground cinnamon I used 1 tsp of cassia, 1 tsp Ceylon
    • 3 tablespoon almond butter

    Instructions

    • In a medium saucepan combine the apples, mulberries, maple syrup, and 2 tablespoons of the water. Bring to a boil, reduce heat, cover and cook for about 5 minutes, stirring occasionally, until the apples are softened and beginning to break down.
    • Remove the lid and stir in the arrowroot flour, cinnamon, and 1 tablespoon of water. Cook and stir for 1 minute more, until slightly thickened. Remove from heat and let cool slightly.
    • To assemble the buns, spread the almond butter evenly over the rolled out dough. Spoon the cooled apple mixture on top and spread evenly. Roll up dough, let rise and bake as directed.
    • (Optional: About 5 minutes before the buns are finished baking, remove them from the oven and brush with an additional 1 tablespoon of maple syrup. Return to the oven to set the glaze.)

    Notes

    Apple texture: After about 5 minutes of cooking, the apples should be soft and beginning to break down. If you prefer chunkier filling, reduce the cooking time slightly.
    Mulberry swap: Dried mulberries add natural sweetness and a caramel-like flavour, but raisins, currants, or chopped dates also work well.
    Nut-free option: If you’d like to keep this recipe nut-free, swap the almond butter for sunflower seed butter or simply skip this step.
    Sweetness level: The filling is lightly sweetened. For a sweeter bun, add an extra tablespoon of maple syrup or a handful of chopped dates.
    Make-ahead tip: The apple filling can be made 1–2 days in advance and stored in the fridge. Bring to room temperature before spreading on dough.
  • Fluffy Pear & Cinnamon Cake

    Fluffy Pear & Cinnamon Cake

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    Fluffy Pear & Cinnamon Cake

    Cozy up with this tender pear and cinnamon cake, a wholesome treat that celebrates autumn’s softer side. Bruised or perfectly ripe pears melt into the batter, adding natural sweetness and moisture, while whipped aquafaba keeps every bite light and fluffy. Free of gluten, dairy, and refined oils, it’s a lovely dessert or afternoon snack – warm, fragrant, and satisfying, just right for a crisp fall day.

    Ingredients

    • 1/3 cup Aquafaba
    • 1/2 cup Pear peeled and mashed, one large pear
    • 1/3 cup Unsweetened Applesauce
    • 1/4 cup Date Paste or maple syrup
    • 1 tsp Vanilla Extract
    • 1 cup Oat Flour
    • 1/2 cup Almond Flour
    • 1 tsp Baking Powder
    • 1/2 tsp Baking Soda
    • 1 tsp Cinnamon
    • 1/4 tsp Nutmeg optional
    • 1/4 tsp Ginger optional

    Instructions

    • Preheat oven to 350 °F. Line an 8-inch square with parchment.
    • In a clean bowl, whip the aquafaba with a hand mixer or whisk until soft peaks form (2–3 min).
    • In another bowl, stir together the mashed pear, applesauce, date paste or maple syrup, and vanilla.
    • Whisk the oat flour, almond flour, baking powder, baking soda, cinnamon, optional nutmeg, and ginger in a separate bowl.
    • Fold the dry mix into the pear mixture just until no dry flour shows.
    • Gently fold in the whipped aquafaba in two additions, keeping as much air as possible.
    • Spread the batter evenly in the prepared pan.
    • Bake 28–34 min, until golden and a toothpick inserted in the centre comes out clean.
    • Cool at least 15 min before slicing.

    Notes

    Nut free option
    Swap the almond flour for oat flour.
    Topping
    Before baking, sprinkle the top with extra cinnamon or a few walnut pieces.
  • Granola Bars

    Granola Bars

    Granola Bars
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    Granola Bars

    Makes 16 servings

    Ingredients

    • 1 cup pitted Dates
    • 1 1/2 cups oats
    • 1/2 cup almond flour
    • 1/2 cup unsweetened shredded coconut
    • 1/4 cup ground flax seed
    • 1/4 cup pumpkin seeds raw
    • 1/4 cup sunflower seeds raw
    • 1/4 cup hemp seeds
    • 1/4 cup blackstrap molasses
    • 1/4 cup almond butter
    • 1/4 cup unsweetened applesauce
    • 2 tsps cinnamon
    • 2 tsps vanilla

    Instructions

    • Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
    • In a food processor, add the pitted dates and process until they are chopped into smaller pieces.
    • Add the oats, almond flour, shredded coconut, ground flax seed, pumpkin seeds, sunflower seeds, hemp seeds, cinnamon, and vanilla extract. Pulse until the mixture is roughly combined.
    • Add the blackstrap molasses, almond butter, and applesauce. Process until the dough is fully combined and begins to form a ball. Scrape down the sides as needed.
    • Transfer the dough to the prepared pan. Using wet hands, press it evenly into the pan.
    • Bake for 20–25 minutes, or until the edges are just turning golden brown.
    • Allow to cool completely in the pan before cutting into bars.

    Notes

    Customize with Extras: Before transferring the dough to the pan, stir in up to ½ cup of add-ins. Chocolate chips are a favorite, but dried fruit like goji berries, raisins, or cranberries, or cacao nibs for a less sweet option, work beautifully too.
    Easier Cutting: Let the bars cool completely before slicing to help them hold their shape. A sharp knife or bench scraper works well for clean cuts.
    Storage Suggestions: Once cut, wrap each bar individually in parchment or reusable wraps. Store them in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. They’re perfect for a quick grab-and-go snack!
  • Nutty Oat Bliss Balls

    Nutty Oat Bliss Balls

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    Nutty Oat Bliss Balls

    Sometimes, we all need a little bliss—and these no-bake bliss balls deliver just that. Packed with wholesome ingredients and naturally sweetened, they’re the perfect bite-sized treat to satisfy your sweet snack craving.

    Ingredients

    • 1 cup pitted dates Medjool preferred
    • 1/2 cup pecans
    • 1/2 cup walnuts
    • 1/2 cup unsweetened shredded coconut
    • 1/2 cup peanut butter
    • 1 cup oats
    • 1/4 cup ground flax seed
    • 1/3 cup soy milk or other plant-based milk
    • 1 tsp vanilla extract
    • 2 ozs dark chocolate chopped

    Instructions

    • In the bowl of a food processor, add the pitted dates and nuts. Process until the mixture is broken down into small pieces and becomes sticky.
    • Add the coconut, peanut butter, oats, flaxseed, and vanilla. Process again until the mixture looks uniform.
    • Add the soy milk and continue processing until the mixture comes together—it should be moist and hold its shape. Add more milk if needed to achieve this consistency.
    • Remove the blade and stir in the chocolate chunks.
    • Roll the mixture into 1-inch balls and place them on a parchment-lined plate. If desired, coat the balls in a topping such as cacao powder or shredded coconut. Refrigerate for about 1 hour, or until firm.

    Notes

    Leftovers: These can be stored in the fridge for up to two weeks or frozen for up to 3 months
    Add-ons: Instead of the dark chocolate chunks, feel free to sub 1/3 cup chocolate chips or goji berries or dried mulberries.
  • Chocolate Mousse Pie

    Chocolate Mousse Pie

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    Chocolate Mousse Pie

    Looking for a rich, creamy, and indulgent dessert that’s also packed with wholesome ingredients? This Chocolate Mousse Pie is the perfect treat! With a naturally sweetened nut-and-date crust and a luscious, velvety chocolate filling made from silken tofu and cashews, this dessert is both satisfying and nourishing. Whether you’re serving it for a special occasion or just craving a chocolate fix, this no-bake pie is easy to make and sure to impress.

    Ingredients

    Crust

    • 1 cup raw almonds
    • 3/4 cup raw pecans or walnuts or a combination of both
    • 1 cup pitted dates
    • 3 tbsp cacao powder

    Mousse

    • 1 cup silken tofu
    • 1/2 cup raw cashews soaked
    • 1/2 cup plant-based milk
    • 1/2 cup dates pitted
    • 1/8 cup pure maple syrup
    • 1/3 cup cacao powder
    • 1 tsp vanilla extract

    Instructions

    • For the crust:
    • Place the almonds in a food processor and pulse briefly until fine and crumbly.
    • Add the remaining crust ingredients and process until the mixture becomes sticky, scraping down the bowl as needed.
    • The mixture should stick together when pressed with your fingers. If it’s still a little dry, add a teaspoon of water and process again.
    • Transfer the mixture to a pie plate and press evenly into the pan.
    • For the mousse:
    • Place all the filling ingredients in a high-powered blender and blend until completely smooth, ensuring no texture of dates or cashews remains. Scrape down the blender several times as needed.
    • Pour the filling into the crust and smooth the top with a spatula to distribute it evenly.
    • Refrigerate for a couple of hours (or overnight) to set.

    Notes

    For a less intense chocolate flavour, cocoa powder can be substituted for the cacao powder.
    Since Medjool dates are expensive, I used soaked baking dates for the crust and reserved Medjool dates for the mousse.
    This pie is great served with a topping of pureed raspberries.