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Smashed Dates with Peanut Butter and Chocolate

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hand holding a smashed date with peanut butter, chocolate, and flaky salt.

I. LOVE. DATES. They’re just one of those snack cabinet staples I can’t live without. I love turning them into 4-ingredient date caramels, healthy snickers, cookie dough date bites, or even enjoying them completely on their own. I’m always on the hunt though for creative ways to dress up my dates, and I just knew these smashed dates would be delicious! There’s just something about getting that perfect ratio of date to peanut butter to chocolate in this smashed dates recipe that makes these – dare I say… the best dates ever?! You also can’t beat that they’re just 3 ingredients and entirely no bake!

Why You’ll Love This Recipe

  • Quick and Easy: This recipe takes just 10 minutes of prep and uses only 3 ingredients!
  • Wholesome and Nutritious: Packed with natural sweetness, protein, and healthy fats, these dates are as nutritious as they are delicious.
  • Diet-Friendly: Naturally vegan, dairy-free, and refined sugar-free, making it suitable for various dietary preferences.
overhead image of smashed dates with peanut butter and chocolate on a baking sheet.

What You’ll Need to Make Smashed Dates

  • Medjool Dates: These plump and naturally sweet fruits are the star of the recipe, offering a chewy texture and caramel-like flavor.
  • Unsweetened Peanut Butter: Adds creaminess and a protein-packed, nutty richness to complement the sweetness of the dates. Substitute with almond or sunflower seed butter for based on your needs/preferences.
  • Melted Chocolate Chips: Dark or semi-sweet chocolate works best for a rich topping. Opt for dairy-free or refined sugar-free chocolate if needed, I love these Hu Kitchen chocolate gems!

How to Make Smashed Dates

  1. Prep the Dates: Slice each medjool date lengthwise to remove the pit, then lay them flat on a parchment-lined baking sheet.
  2. Smash and Fill: Use the bottom of a glass or your hand to flatten each date. Spread a generous layer of peanut butter over each one.
  3. Drizzle with Chocolate: Melt your chocolate chips, drizzle over the dates, and transfer them to the fridge or freezer until the chocolate hardens.
  4. Enjoy: Sprinkle with flaky salt, serve, and enjoy!
a bite taken out of a smashed date with peanut butter and chocolate.

Topping Options

  • Flaky Salt: A must for balancing the sweetness and enhancing flavors.
  • Chopped Nuts: Add a crunchy texture by sprinkling crushed peanuts, almonds, or pistachios on top.
  • Coconut Flakes: For a tropical twist, sprinkle unsweetened coconut flakes over the chocolate.

Sam’s Recipe Tips

  • Pit Removal Hack: Use a small knife or your fingers to easily remove the pit from the dates.
  • Smashing Technique: If your dates stick to the glass, lightly grease the bottom with a bit of oil or butter.
  • Storage: Store smashed dates in an airtight container in the fridge for up to 1 week or in the freezer for 3 months!
hand holding a smashed date with peanut butter, chocolate, and flaky salt.
5 from 1 vote

Smashed Dates with Peanut Butter and Chocolate

These smashed peanut butter and chocolate dates require just three ingredients and minimal effort! With naturally sweet medjool dates, creamy peanut butter, and rich melted chocolate, this recipe is vegan, dairy-free, and refined sugar-free, making it perfect for everyone. A sprinkle of flaky salt ties it all together, creating the ultimate indulgent yet wholesome snack or dessert!
Print Pin Rate
Prep Time: 5 minutes
Chill Time: 30 minutes
Total Time: 35 minutes
Servings: 10 servings

Equipment

  • baking sheet

Ingredients

  • 10 medjool dates
  • 1/4 cup unsweetened peanut butter or any nut/seed butter
  • 1/2 cup melted chocolate chips

Instructions

  • Open up each date, remove the pit, then lay it flat on a baking sheet lined with parchment paper.
  • Press down on each date to smash it until it’s as thin as you’d like. Then, spread some peanut butter on top of each smashed date.
  • Drizzle melted chocolate over each date, then transfer the dates to the fridge or freezer until the chocolate has hardened. Top with flaky salt and enjoy!

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 25g | Protein: 2.5g | Fat: 6g | Sugar: 20g
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Dairy-Free

3-Ingredient Tofu Chocolate Mousse

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silken tofu chocolate mousse in a small ramekin with whipped cream and a raspberry on top.

This tofu chocolate mousse recipe is a dessert game-changer! With just three ingredients, it’s easy, nutritious, and endlessly customizable. Perfect for anyone following a vegan, gluten-free, or refined sugar-free lifestyle. Indulge in this creamy and satisfying high-protein dessert today!

Overhead image of silken tofu chocolate mousse in a small ramekin with whipped cream and a raspberry on top.

Why You’ll Love This Recipe

  • It’s rich, creamy, and chocolatey while being completely vegan and dairy-free.
  • Made with just 3 simple ingredients, this mousse is easy to whip up in minutes and perfect for any occasion.
  • Packed with protein from silken tofu and naturally sweetened with maple syrup, this dessert is both healthy and indulgent.
  • Gluten-free and refined sugar-free, making it suitable for various dietary needs.

What You’ll Need to Make Tofu Chocolate Mousse

Silken Tofu: The base of the mousse, silken tofu creates an irresistibly smooth and creamy texture while adding a healthy dose of plant-based protein. Remove your tofu from the fridge at least 30 minutes before making this recipe, since you’ll need it at room temperature before combining it with the other ingredients!

Chocolate Chips: Melted dark chocolate chips are the star of this recipe, adding a rich and luxurious chocolate flavor. Opt for dark chocolate to keep the mousse vegan and naturally lower in sugar.

Maple Syrup: A natural sweetener that balances the dark chocolate’s richness while adding a hint of caramel-like sweetness.

How to Make Tofu Chocolate Mousse

  1. Add the melted chocolate, silken tofu, and maple syrup to a blender or food processor.
  2. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
  3. Divide the mousse into four small bowls or ramekins, cover with plastic wrap, and refrigerate for at least 1 hour, or until firm.
  4. Serve chilled with your favorite toppings, such as fresh berries, coconut whipped cream, or a sprinkle of cocoa powder.
Close up image of silken tofu chocolate mousse in a small ramekin with whipped cream and a raspberry on top.

Switch Up the Flavors

  • Add a teaspoon of vanilla extract for extra depth of flavor.
  • Mix in a pinch of sea salt to enhance the chocolate notes.
  • Sprinkle crushed nuts or shredded coconut on top for added texture.
  • Stir in a touch of espresso powder to intensify the chocolate flavor.

Frequently Asked Questions

Can you taste the tofu in this chocolate mousse?

Not at all! The chocolate and maple syrup completely mask the tofu flavor, leaving you with a rich and creamy mousse.

Can I use firm tofu instead of silken tofu?

It’s best to use silken tofu for the smoothest texture. Firm tofu may result in a grainy mousse.

Can I substitute the melted chocolate for cocoa powder?

You can, but the mousse may lack the richness that melted chocolate provides. If using cocoa powder, add extra maple syrup or a touch of coconut oil for creaminess.

Storage Instructions

  • Refrigerator: Store the mousse in airtight containers in the fridge for up to 5 days.
  • Freezer: Freeze the mousse in individual portions for up to 2 months. Let it thaw in the fridge overnight before serving, or enjoy it as a frozen treat straight from the freezer.
silken tofu chocolate mousse in a small ramekin with whipped cream and a raspberry on top.
No ratings yet

3-Ingredient Tofu Chocolate Mousse

This tofu chocolate mousse recipe is a dessert game-changer! With just three ingredients, it's easy, nutritious, and endlessly customizable. Perfect for anyone following a vegan, gluten-free, or refined sugar-free lifestyle. Indulge in this creamy and satisfying high-protein dessert today!
Print Pin Rate
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 servings

Equipment

  • 1 food processor or high speed blender
  • 4 small bowls

Ingredients

  • 1/2 cup chocolate chips melted
  • 1 (12-ounce) package silken tofu drained and patted dry (at room temperature!)
  • 2 tablespoons maple syrup

Instructions

  • Add all ingredient to a blender or food processor and blend until completely smooth. 
  • Pour the chocolate mousse into four small bowls, then cover each bowl with plastic wrap and transfer the mousse to the fridge.
  • Leave the chocolate mousse to firm up in the fridge for at least 1 hour, and up to 8 hours before serving.

Notes

Please make sure your silken tofu is at room temperature before combining it with the other ingredients. If the tofu is cold, it will cause the melted chocolate to harden and create a grainy texture in your chocolate mousse. Therefore, to avoid that, remove the tofu from the fridge at least 30 minutes before making this recipe!

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Sugar: 10g
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Breakfast

5 Healthy and DELICIOUS Smoothie Recipes

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all 5 smoothies in cups with ice, blueberries, and almond milk on the side

Here are the 5 smoothie recipes I make every week! They’re SUPER healthy, incredibly delicious, and come together in only a few minutes. These healthy smoothies are the perfect quick, easy, and portable breakfast or snack!

all 5 smoothies lined up in glasses with toppings on each

How to Make a (Delicious) Smoothie

  • Pick your frozen fruits. Every smoothie recipe starts with a curated selection of frozen fruit. The frozen fruit is what you’ll taste the most of in your smoothie, so make sure it’s a combination you’ll love!
  • Add in some healthy fats. Now that you have your fruit, it’s time to round the nutrition out with a bit of healthy fats. Healthy fats will slow the digestion of the naturally occurring sugar in fruit, which will stabilize your blood sugar and provide you with a long-term source of energy to get you through the morning! My favorite healthy fats for smoothies are unsweetened almond butter, avocado, or hemp seeds.
  • Consider adding fresh or frozen vegetables. Depending on which vegetable you choose to add to your smoothie, you most likely won’t be able to taste it at all! Spinach is always a great addition, yielding very little flavor yet TONS of nutrients. Or, steamed then frozen cauliflower is a perfect way to not only add nutrients to a smoothie, but helps to thicken it up as well.
  • Give it a boost with protein and/or powdered superfoods. I prefer unsweetened, unflavored, and plant-based protein in my smoothie recipes. However, feel free to use whichever protein powder is your favorite! Though in my chocolate peanut butter protein smoothie recipe, I highly recommend the Aloha Chocolate Protein Powder – it’s so darn good.
  • Select a liquid to blend. Any liquid will work! Water or milk will yield the least flavor, allowing the fruit to shine. Or, you can use juice for an even sweeter and fruitier smoothie if you’d like.
all 5 smoothies in cups with ice, blueberries, and almond milk on the side

Blenders 101

I’ve owned many blenders in my day, though these two have stood out the most:

  • Vitamix: I know …she’s expensive, but boy is she incredible! I purchase a refurbished Vitamix a few years ago after saving up for one. And let me tell ya, it was worth EVERY penny. There’s nothing the Vitamix can’t blend, it’s truly the most powerful blender on the market. So if you’re looking to splurge, the Vitamix is definitely the blender for you!
  • Nutribullet: The nutribullet is great for everyday use! It takes up very little counter space, and is super easy to clean. I had my first nutribullet for almost 10 years before it eventually died on me. And that was after daily use in a four-person household! Also, the larger cup is enough to blend up to two serving sizes. I really can’t recommend the nutribullet enough, it’s fairly priced and comes with a one year warranty.

Turn Any Smoothie Into a Smoothie Bowl

Turn any of the below smoothie recipes into a smoothie bowl! It’s seriously so easy, all you’ll need to do is start with half the amount of liquid listed in the recipe. Then, continue to add more liquid as needed or until it’s perfectly thick and smooth. Once smooth, transfer your smoothie to a bowl and top with some fresh fruit, a handful of granola, and maybe even a scoop of almond or peanut butter!

Can I Add Protein Powder To These Smoothie Recipes?

Yes! Feel free to add a scoop of your favorite vanilla or unflavored protein powder to any of these smoothie recipes. I almost always throw in a scoop of either Aloha vanilla protein powder and/or Further Foods unflavored collagen to boost the protein and overall nutrients in my smoothies!

close-up overhead image of all 5 smoothie recipes
5 from 2 votes

5 Healthy and DELICIOUS Smoothie Recipes

Here are the 5 smoothie recipes I make constantly! They’re SUPER healthy, incredibly delicious, and come together in only a few minutes. These healthy smoothies are the perfect quick, easy, and portable breakfast or snack!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Equipment

  • blender

Ingredients

Chocolate Peanut Butter Protein Smoothie

  • 1 1/2 frozen bananas
  • 1 scoop chocolate protein powder or 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon peanut butter
  • 1 cup almond milk, or regular milk

Strawberry Banana Smoothie

  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • 1 tablespoon almond or peanut butter, optional
  • 1 cup milk, I used almond milk

Glowing Green Smoothie

  • 1 cup frozen mango
  • 1/2 cup frozen peaches
  • 1 cup fresh spinach
  • 1/2 avocado
  • 1 cup water or milk

Tropical Smoothie

  • 1 cup frozen mango
  • 1/2 cup frozen pineapple
  • 1/2 cup plain yogurt, unsweetened
  • 1 cup coconut milk

Very Berry Smoothie

  • 1/2 cup frozen cherries
  • 1 cup frozen mixed berries
  • 1/2 cup plain yogurt, unsweetened
  • 1 cup water or milk

Instructions

  • Add all ingredients to a blender and blend until smooth.
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Dairy-Free

4 Ingredient Peanut Butter Cup Cookie Dough Bark

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Hand holding a piece of 4 ingredient peanut butter cup cookie dough bark.

Why You’ll Love This Recipe

  • Easy and Fast: Made with minimal ingredients and no baking required, this recipe comes together in minutes.
  • Healthier Dessert: Sweetened with maple syrup and packed with healthy fats from peanut butter and almond flour, this bark satisfies your sweet tooth while keeping it wholesome.
  • Customizable: You can switch up the flavors, toppings, and even the type of nut butter for a bark that’s truly your own.
Close up image of 4 ingredient peanut butter cup cookie dough bark.

What You’ll Need to Make Peanut Butter Cup Cookie Dough Bark

For the Cookie Dough Base:

  1. Almond Flour: The foundation of the bark, almond flour provides a soft, cookie-dough-like texture and is naturally gluten-free.
  2. Unsweetened Peanut Butter: Adds richness and flavor while binding the ingredients together. Make sure to use a drippy, natural peanut butter for the best results.
  3. Maple Syrup: Acts as the natural sweetener, giving the cookie dough a perfect touch of sweetness.

For the Chocolate Layer:

  1. Chocolate Chips: Melted chocolate creates a decadent top layer. I use Guittard Extra Dark Chocolate Chips in most of my recipes because they’re dairy-free, but rich and not-too-sweet.
  2. Chopped Peanuts (Optional): Add a delightful crunch and extra peanut flavor to the bark.

How to Make Peanut Butter Cup Cookie Dough Bark

  1. Prepare the Dough: In a medium bowl, mix together the almond flour, peanut butter, and maple syrup until a soft dough forms.
  2. Shape the Bark: Line a small baking sheet or large plate with parchment paper. Place the dough on the paper and spread it evenly with your hands to form a large, flat rectangle.
  3. Melt the Chocolate: Heat the chocolate chips in the microwave in 30-second intervals or over a double boiler, stirring until smooth.
  4. Assemble the Bark: Pour the melted chocolate over the dough, spreading it evenly to cover the entire surface. Sprinkle chopped peanuts on top, if desired.
  5. Freeze and Serve: Place the bark in the freezer for at least 1 hour. When ready to enjoy, remove from the freezer and break or cut into pieces.
Overhead image of 4 ingredient peanut butter cup cookie dough bark cut into large pieces.

Storage Tips

  • Refrigerator: Store the bark in an airtight container in the fridge for up to 1 week.
  • Freezer: Keep leftovers in the freezer for up to 1 month. Simply remove pieces as needed and let them sit at room temperature for 5-10 minutes before eating.

Switch Up the Flavors of This Recipe

  • Add a Drizzle: Drizzle melted peanut butter or caramel over the chocolate layer before freezing for added flavor.
  • Toppings Galore: Sprinkle with flaky sea salt (I love this Maldon Flaky Sea Salt), crushed pretzels, or cacao nibs for a fun twist.
  • Different Nut Butter: Swap peanut butter with almond or cashew butter for a subtle flavor variation.
5 from 1 vote

Peanut Butter Cup Cookie Dough Bark

This peanut butter cup cookie dough bark is a quick and easy treat that’s not only delicious but also healthy! Made with just 4 simple ingredients, it’s naturally gluten-free, dairy-free, and vegan, and sweetened with maple syrup. It’s perfect for when you’re craving something sweet and indulgent yet wholesome. Whether you’re making it for yourself, your family, or a special occasion, this bark is sure to be a hit!
Print Rate
Prep Time: 5 minutes
Freezing Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 servings

Equipment

  • 1 small bowl
  • 1 small baking sheet

Ingredients

  • 1 cup plus 2 tablespoons almond flour
  • 1/4 cup unsweetened creamy peanut butter
  • 3 tablespoons maple syrup
  • 3/4 cup chocolate chips melted
  • chopped peanuts (optional) for topping

Instructions

  • Mix together the almond flour, peanut butter, and maple syrup in a bowl.
  • Line a small baking sheet or large plate with parchment paper, then place the cookie dough mixture on top of the parchment paper. Spread and flatten the mixture with your hands to form a large piece of cookie dough bark.
  • Melt the chocolate chips, then pour the melted chocolate over the bark. Spread the chocolate into an even layer, then place the bark in the freezer for at least one hour.
  • When ready to eat, remove the peanut butter cup cookie dough bark from the freezer and either cut or break into large pieces. Enjoy right away or store leftover bark in the freezer for later!

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 21g | Protein: 8g | Fat: 21g | Sugar: 14g
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Dairy-Free

4-Ingredient Chocolate Toffee Pretzel Bark (gluten-free & dairy-free!)

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a stack of chocolate toffee pretzel bark on a plate.

Why You’ll Love This Recipe

  • Sweet and Salty Perfection: The combination of salty pretzels, rich toffee, and creamy chocolate creates the ultimate flavor balance.
  • Simple Ingredients: With only 5 pantry staples, this recipe is both accessible and fuss-free.
  • Customizable: Switch up the toppings or pretzel shapes to match your preferences or dietary needs.
a piece of chocolate toffee pretzel bark with flaky sea salt on top.

What You’ll Need to Make Chocolate Toffee Pretzel Bark

Here’s a breakdown of the ingredients and why they shine in this recipe:

  • Mini Pretzels: Provide a salty, crunchy base for the bark. Use gluten-free pretzels to make the recipe gluten-free friendly. I used the Snyder’s Gluten-Free Mini Pretzels and they worked perfectly in this recipe!
  • Coconut Sugar: A natural sweetener that adds deep caramel notes to the toffee while being a healthier alternative to white sugar. I buy my coconut sugar in bulk on Amazon because I use it in so many of my recipes!
  • Butter (or Non-Dairy Butter): The fat needed to create the toffee layer. Use vegan butter for a dairy-free option. I recommend Miyoko’s vegan butter in this recipe.
  • Chocolate Chips: Melted chocolate ties everything together. Opt for dairy-free chocolate chips to keep the recipe vegan. I used Guittard’s Extra Dark Chocolate Chips for a more intense chocolate flavor. YUM!
  • Flaky Salt (optional): A sprinkle of flaky salt enhances the sweet-and-salty flavor profile and adds a touch of elegance.

How to Make Pretzel Bark

  1. Prepare the Base: Preheat your oven to 400°F and line a baking sheet with aluminum foil. Arrange pretzels in a single, even layer across the baking sheet.
  2. Make the Toffee: In a small saucepan, melt the butter and coconut sugar over medium heat, stirring often. Once melted, continue to cook for 4-5 minutes until the mixture is dark brown and bubbling. Remove from heat and whisk in vanilla extract.
  3. Pour Over Pretzels: Slowly pour the toffee over the pretzels, ensuring an even coating. Bake for 5 minutes until the toffee sets.
  4. Add Chocolate Layer: Melt the chocolate chips in the microwave or over a double boiler. Remove the pretzels from the oven, let cool for 1-2 minutes, then spread the melted chocolate over the toffee layer.
  5. Cool and Set: Allow the bark to cool at room temperature for 30 minutes, then transfer to the fridge for 6 hours or freezer for 3 hours. Once fully set, remove the bark from the pan, peel away the foil, and break into pieces.
chocolate toffee pretzel bark on a baking sheet.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: Use dairy-free butter and vegan chocolate chips.

Make it Gluten-Free: Use gluten-free pretzels.

Make it Dairy-Free: Substitute non-dairy butter and chocolate chips.

Storage Tips

  • Store the bark in an airtight container in the fridge for up to 2 weeks or the freezer for up to 2 months.
  • Keep the pieces layered with parchment paper to prevent them from sticking together.
a stack of chocolate toffee pretzel bark on a plate.
No ratings yet

Chocolate Toffee Pretzel Bark (gluten-free & dairy-free!)

This chocolate toffee pretzel bark combines crunchy pretzels, rich caramelized toffee, and smooth chocolate for a sweet-and-salty treat that’s impossible to resist. This recipe is gluten-free, dairy-free, and vegan-friendly, sweetened with coconut sugar, and made with just five simple ingredients. Whether you’re making it for the holidays, gifting it to a friend, or enjoying it yourself, this quick and easy bark is sure to impress!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 24 servings

Equipment

  • 1 9×13-inch baking sheet
  • 1 small saucepan

Ingredients

  • 3 cups mini pretzels I used gluten-free pretzels
  • 1 cup butter I used non-dairy butter
  • 1 cup coconut sugar or brown sugar
  • 1 teaspoon vanilla extract optional, but recommended
  • 2 cups chocolate chips
  • Flaky salt for topping

Instructions

  • Preheat oven to 400° Fahrenheit and line a large baking sheet with aluminum foil. Arrange the pretzels in an even layer on the baking sheet.
  • Melt butter and sugar in a small saucepan over medium heat, stirring frequently. Once the butter has melted, cook the toffee for another 4-5 minutes, stirring constantly until dark brown and bubbling.
  • Remove from the heat, whisk in the vanilla extract then immediately slowly and evenly pour the toffee over the pretzels. Place the pretzels and toffee in the oven and bake for 5 minutes.
  • While the bark bakes, melt the chocolate in the microwave or over a double boiler until completely smooth. Remove the pretzels and caramel from the oven, let them cool for 1-2 minutes or until no longer bubbling, then slowly pour the melted chocolate over top of the toffee and gently spread into an even layer.
  • Leave the chocolate toffee pretzels bark to cool at room temperature for about 30 minutes, then transfer to either the fridge for 6 hours or the freezer for 3 hours. Remove the bark from the pan, peel away the foil, and break into large chunks.

Notes

The nutritional info for this recipe was calculated using gluten-free pretzels, non-dairy butter, coconut sugar, and extra dark chocolate chips.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 29g | Protein: 1.8g | Fat: 10.3g | Sugar: 17.3g
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