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Frozen Chocolate Protein Peanut Butter S’mores Bars

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frozen chocolate protein peanut butter s'mores bars stacked on top of each other on a table.

My husband swears these are the “BEST” dessert I’ve ever made! And, I mean… look around, I made a lot of dessert so that’s a bold statement. But he swears these frozen chocolate peanut butter s’mores bars are his favorite thing I’ve ever made.

While “best” might be a bit much for me, these s’mores bars are really REALLY good. I’d rank them up there with my protein chocolate chip cookies and healthier twix bars as one of the best recipes I’ve ever made. And the best part?? They’re made with just 5 simple ingredients, and there’s NO baking required. They’re incredibly delicious and indulgent!

overhead image of frozen chocolate protein peanut butter s'mores bars

Why You’ll Love These Frozen S’mores Bars

  • No bake & easy to make – Just a handful of ingredients and simple assembly steps.
  • Protein-packed – With chocolate protein powder mixed into the creamy whipped topping, each bar has an extra boost of protein to keep you satisfied and/or help you meet your protein goals!
  • Make-ahead friendly – Store them in the freezer for quick grab-and-go treats.

Recipe Variations and Substitutions

  • Swap the protein powder – Use vanilla protein powder instead of chocolate for a lighter flavor.
  • Add layers – Mix crushed graham crackers into the whipped topping for extra texture.
  • Make them extra chocolatey – Add a drizzle of melted chocolate on top before freezing, or dip them in melted chocolate after freezing.
  • Skip the chocolate chips – Keep it simple or roll the frozen bars in chopped nuts instead!
frozen chocolate protein peanut butter s'mores bar with a bite taken out.

Adjust This Recipe to Your Dietary Needs

frozen chocolate protein peanut butter s'mores bars stacked on top of each other on a table.
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Frozen Chocolate Protein Peanut Butter S’mores Bars

These Frozen Chocolate Protein Peanut Butter S’mores Bars are a chocolate protein twist on the nostalgic campfire classic. With graham crackers, creamy peanut butter, chocolate protein whipped cream, and a chocolate chip coating, they’re indulgent and seriously delicious! This no bake recipe is easy to make, freezer-friendly, and the perfect treat when you want something sweet and satisfying.
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Prep Time: 10 minutes
Freezing Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 9 servings

Equipment

  • 1 9×9-inch baking pan
  • 1 large bowl

Ingredients

  • 18 graham cracker squares I used gluten-free graham crackers
  • 1 container non-dairy whipped topping
  • 4 scoops chocolate protein powder about 1/2 cup
  • 1/4 cup peanut butter
  • 1/2 cup mini chocolate chips optional, but recommended!

Instructions

  • Line a 9×9-inch baking dish with parchment paper, then line the bottom of the pan with an even layer of graham crackers.
  • In a large bowl, mix together the whipped topping and chocolate protein powder, then transfer the whipped topping mixture on top the graham crackers and spread it into an even layer.
  • Drizzle and spread the peanut butter on top of the whipped topping, then arrange the remaining graham crackers in an even layer on top of the peanut butter.
  • Transfer the baking dish to the freezer for at least one hour or until firm, then remove from the freezer and cut into bars.Once cut, dip the outside of each bar in mini chocolate chips for the perfect finishing touch!

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 31g | Protein: 12g | Fat: 14g | Fiber: 3g | Sugar: 14g
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30 Minutes or Less

Carrot Cake Baked Oats

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carrot cake baked oats in two mugs

These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.

Close-up image of carrot cake baked oats with cream cheese icing and carrots on top.

What You Need To Make Carrot Cake Baked Oats

Rolled Oats – You can use either rolled oats or quick oats in this recipe. I like to stock up on oats whenever I’m at the store, they’re so versatile and super satisfying. Oats are one of the best gluten-free grains, loaded with vitamins, minerals, and plenty of health benefits.

Apple Sauce – You can swap mashed banana for the apple sauce in this recipe – use whichever you prefer!

Maple Syrup – I love using maple syrup in place of refined sugar in my recipes. Maple syrup not only tastes delicious, but is full of antioxidants and less likely to spike your blood sugar.

Walnuts – Add a much-needed crunch to these carrot cake baked oats. I used raw, unsalted walnuts in my recipe and gave them a quick chop before mixing them in. If you don’t like walnuts, feel free to either swap them with another nut or leave them out!

Non-Dairy Cream Cheese – No carrot cake is complete without the cream cheese frosting. Therefore, I developed a two-ingredient cream cheese icing for these baked oats. My preferred non-dairy cream cheese is Kite Hill’s plain flavor. If you’re not dairy-free, you can definitely use regular cream cheese instead. Just make sure, whatever cream cheese you use, is plain and doesn’t have any added flavors.

Carrot cake baked oats being scooped out of a mug.

Adjust This Recipe To Your Dietary Needs

  • Add Protein: Throw one tablespoon of your favorite vanilla protein powder in with the oats and make the rest of the recipe as directed.
  • Make it Nut-Free: Use soy or coconut milk instead of almond milk and leave out the walnuts. If you’re also making the cream cheese icing, make sure your dairy-free cream cheese is nut-free as well!
  • Add Dairy: Swap out the almond milk for cow’s milk and the dairy-free cream cheese for regular cream cheese.

Carrot Cake Baked Oats

5 from 1 vote
Recipe by Samantha Russo Course: BreakfastDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.

Ingredients

  • For the baked oats:

  • 1/2 cup rolled oats, see Notes

  • 1/2 cup apple sauce, see Notes

  • 1/4 cup non-dairy milk, see Notes

  • 1 tablespoon maple syrup

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon ground ginger

  • 1/8 teaspoon nutmeg

  • 1/4 teaspoon vanilla extract

  • 2 tablespoons grated carrots

  • 1 tablespoon raisins, optional

  • 1 tablespoon walnuts, optional

  • For the cream cheese icing:

  • 1 tablespoon non-dairy cream cheese

  • 1/2 tablespoon maple syrup

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a oven-safe ramekin.
  • Add the oats, apple sauce, almond milk, maple syrup, baking powder, cinnamon, ground ginger, nutmeg, and vanilla extract to a blender and blend until smooth.
  • Pour into ramekin and mix in the raisins, carrots, and walnuts. Bake for 20-25 minutes.
  • Whisk together the dairy-free cream cheese and maple syrup in a small bowl. Pour icing over your oats and enjoy!

Recipe Video

Notes

  • Rolled Oats: You can also use quick oats, if you’d like.
  • Apple Sauce: You can swap the apple sauce for 1/2 cup of mashed banana.
  • Almond Milk: Use any non-dairy milk you’d like!
  • Walnuts: Pecans would also taste great, but use whatever nuts you’d like.

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Drinks

Dairy-Free Coffee Creamer

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Dairy-Free Coffee Creamer

This dairy-free coffee creamer recipe only requires 3-ingredients: almonds, water and coconut milk. It’s perfect for adding to hot or iced beverages, including coffee, matcha, chai, golden milk, and more!

Dairy-Free Coffee Creamer

Only 3 Main Ingredients Needed For This Recipe!

Only requiring 3-ingredients, this delicious and healthy coffee creamer is perfect to use when you’re avoiding dairy. Although I call it a coffee creamer, you can totally use it with teas and other beverages too. It’s super easy to make, though preparation of soaking the almonds/cashews will take at least 6 hours, so you’ll have to wait a little while before using it.

  • Raw Almonds – Or you can use cashews which is also delicious, though not as complementary to the flavors of coffee. 

  • Water

  • Full-Fat Coconut Milk

Tips & Tricks When Making Dairy-Free Coffee Creamer

  • Coconut Milk: If you don’t like the taste of coconut, you can simply omit the coconut milk in this recipe. If leaving out the coconut milk, blend nuts with 2 cups of water instead of 1.

  • Optional Add-Ins: Dates, cinnamon, vanilla extract or maple syrup are all perfectly great options to add to this dairy-free coffee creamer for added sweetness.

  • Switch vanilla extract for French vanilla extract if you prefer. You can also add a splash of hazelnut extract along with the vanilla extract for more flavor!
Dairy-Free Coffee Creamer
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Dairy-Free Coffee Creamer

5 from 2 votes
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

6

hours 
Total time

6

hours 

5

minutes

This dairy-free coffee creamer recipe only requires 3-ingredients and is perfect for adding to hot or iced beverages, including coffee, matcha, chai, golden milk, and more!

Ingredients

  • 1 Cup Raw Almonds or Cashews

  • 1 Cup Filtered Water

  • 1 Can Full-Fat Coconut Milk

  • Optional Add-Ins:

  • 2-3 Pitted Dates

  • 1 Pinch Cinnamon

  • 1 Teaspoon Vanilla Extract

  • 1/4 Cup Maple Syrup

Directions

  • Soak the almonds and cashews in a bowl of water, at room temperature for at least 6 hours.
  • Strain soaked nuts and place in blender along with 1 cup filtered water, blend until smooth.
  • Strain the nut milk through either a nut milk bag or a fine mesh strainer.
  • Pour strained nut milk back into blender along with coconut milk and any other add-ins you’d like. Pulse a few times to combine then store in an airtight container in the fridge for 4-5 days.

Recipe Video

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30 Minutes or Less

Carrot Cake Baked Oats (V/GF)

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Carrot Cake Baked Oats Recipe

These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.

Carrot Cake Baked Oats

What You Need To Make Carrot Cake Baked Oats

Rolled Oats – You can use either rolled oats or quick oats in this recipe. I like to stock up on oats whenever I’m at the store, they’re so versatile and super satisfying. Oats are one of the best gluten-free grains, loaded with vitamins, minerals, and plenty of health benefits.

Apple Sauce – You can swap mashed banana for the apple sauce in this recipe – use whichever you prefer!

Maple Syrup – I love using maple syrup instead of refined sugar in my recipes. Maple syrup not only tastes delicious but is full of antioxidants and less likely to spike your blood sugar.

Walnuts – Add a much-needed crunch to these carrot cake baked oats. I used raw, unsalted walnuts in my recipe and gave them a quick chop before mixing them in. If you don’t like walnuts, feel free to either swap them with another nut or leave them out!

Dairy-Free Cream Cheese – No carrot cake is complete without the cream cheese frosting. Therefore, I developed a two-ingredient cream cheese icing for these baked oats. My preferred dairy-free cream cheese is Kite Hill’s plain flavor. If you’re not dairy-free, you can definitely use regular cream cheese instead. Just make sure, whatever cream cheese you use, is plain and doesn’t have any added flavors.

Adjust This Recipe To Your Dietary Needs

  • Add Protein: Throw one tablespoon of your favorite vanilla protein powder in with the oats and make the rest of the recipe as directed.
  • Make it Nut-Free: Use soy or coconut milk instead of almond milk and leave out the walnuts. If you’re also making the cream cheese icing, make sure your dairy-free cream cheese is nut-free as well!
  • Add Dairy: Swap out the almond milk for cow’s milk and the dairy-free cream cheese for regular cream cheese.
Carrot Cake Baked Oats (V/GF)
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Carrot Cake Baked Oats (V/GF)

5 from 1 vote
Recipe by Samantha Russo Course: BreakfastDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.

Ingredients

  • For the baked oats:

  • 1/2 Cup Rolled Oats, see NOTES

  • 1/2 Cup Apple Sauce, see NOTES

  • 1/4 Cup Almond Milk, see NOTES

  • 1 Tablespoon Maple Syrup

  • 1/2 Teaspoon Baking Powder

  • 1/2 Teaspoon Cinnamon

  • 1/8 Teaspoon Ground Ginger

  • 1/8 Teaspoon Nutmeg

  • 1/4 Teaspoon Vanilla Extract

  • 2 Tablespoons Grated Carrots

  • 1 Tablespoon Raisins

  • 1 Tablespoon Walnuts, see NOTES

  • For the cream cheese icing:

  • 1 Tablespoon Dairy-Free Cream Cheese

  • 1/2 Tablespoon Maple Syrup

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a oven-safe ramekin.
  • Add the oats, apple sauce, almond milk, maple syrup, baking powder, cinnamon, ground ginger, nutmeg, and vanilla extract to a blender and blend until smooth.
  • Pour into ramekin and mix in the raisins, carrots, and walnuts. Bake for 20-25 minutes.
  • Whisk together the dairy-free cream cheese and maple syrup in a small bowl. Pour icing over your oats and enjoy!

Notes

  • Rolled Oats: You can also use quick oats, if you’d like.
  • Apple Sauce: You can swap the apple sauce for 1/2 cup of mashed banana.
  • Almond Milk: Use any non-dairy milk you’d like!
  • Walnuts: Pecans would also taste great, but use whatever nuts you’d like.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

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Appetizers

Crispy Air Fryer Buffalo Chicken Wings (GF/DF)

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Air Fryer Chicken Wings

These air fryer buffalo chicken wings are incredibly crispy and EXPLODING with flavor. This recipe features both air-fried and oven-baked options, along with a dairy-free buffalo sauce. With just a few simple steps, you’ll have healthier restaurant-quality buffalo chicken wings.

Air Fryer Chicken Wings

I love restaurant buffalo chicken wings, but restaurant buffalo chicken wings don’t love me. Can anyone relate?? Time and time again I’d order buffalo chicken wings while out to dinner and end up with a massive stomach ache. I think it was a bad combination of them being deep-fried, then smothered in a spicy dairy-filled sauce. So what did I do? I stopped ordering/eating buffalo chicken wings. But, man did I miss them!

Then I got my hands on an air fryer and ran through all of the possible recipes I could create using it …and that’s when it happened. Air fryer buffalo chicken wings, I thought! YES. Once I set my mind on a new recipe, it’s gotta happen. Lucky for me, I nailed these wings on my first try. The air fryer truly makes the entire process SO easy. So finally, for the first time in a very VERY long time, I was able to enjoy my buffalo chicken wings sans stomach ache!

What You Need To Make Crispy Air Fryer Buffalo Chicken Wings

Chicken Wings -There are two kinds of chicken wings, a drumette and a flat. They’re both cut from the wing of a chicken, but yield a different shape and slightly different tastes. A drumette will taste a bit more mild and is made up of mostly white meat, whereas a flat is entirely dark meat and has more flavor. If you ask me, you need both on a plate of chicken wings. But I know some people prefer one kind over the other. Use whichever cut you’d like in this recipe!

Non-Dairy Butter – Any and all non-dairy butters will work in this recipe. I prefer Miyoko’s Cultured Vegan Butter, it is just all-around a superior non-dairy butter in my opinion. And if you’re not dairy-free, go ahead and use regular butter instead.

Hot Sauce – Most people and recipes will tell you that Frank’s RedHot is the only way to go with buffalo sauce. But I’d argue that any hot sauce will work. I used Cholula Original hot sauce in my buffalo sauce and it came out incredibly tasty! The only recommendation I’d make when picking a hot sauce, is to go for something a bit thicker in consistency. This will contribute to a thick buffalo sauce that clings to your wings.

Honey – This is my secret ingredient, it really does take these air fryer buffalo chicken wings to the next level. All that spice needs something to balance it out, and honey does the trick. Trust me, it’ll just be that ingredient in there that has people saying, WOW this is soooo good.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan: Use cauliflower instead of chicken wings! Chop a head of cauliflower into florets, keep the recipe the same except reduce the cook time to 15-20 minutes. You can also substitute maple syrup for the honey in the buffalo sauce.
  • Make it Paleo: Use ghee instead of non-dairy butter and your favorite paleo hot sauce.
  • Add Dairy: Feel free to use regular butter instead of non-dairy butter in this recipe!
Crispy Air Fryer Buffalo Chicken Wings (GF/DF)
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Crispy Air Fryer Buffalo Chicken Wings (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

These air fryer buffalo chicken wings are incredibly crispy and EXPLODING with flavor. This recipe features both air-fried and oven-baked options, along with a dairy-free buffalo sauce. With just a few simple steps, you’ll have healthier restaurant-quality buffalo chicken wings.

Ingredients

  • For the wings:

  • 2 Pounds Chicken Wings

  • 1/2 Teaspoon Salt

  • For the buffalo sauce:

  • 1/4 Cup Non-Dairy Butter, melted

  • 1/2 Cup Hot Sauce, see NOTES

  • 2 Tablespoons Honey

Directions

  • Preheat your air fryer. Pat chicken wings dry with a paper towel, then sprinkle evenly with salt.Air Fryer Chicken Wings Process Photo 1
  • Transfer wings to air fryer and cook for 25 minutes at 380° Fahrenheit. Pause after 12 minutes and flip each chicken wing before cooking the remaining time.Air Fryer Chicken Wings Process Photo 2
  • While wings cook, add all buffalo sauce ingredients to a bowl and whisk to combine.Air Fryer Chicken Wings Process Photo 3
  • Flip wings again, increase temperature to 400° Fahrenheit and cook for 4 more minutes.
  • Remove wings from air fryer, transfer to a bowl with the buffalo sauce and toss to evenly coat.Air Fryer Chicken Wings Process Photo 4
  • Oven-baked option:
  • Preheat your oven to 425° Fahrenheit. Pat chicken wings dry with a paper towel, then sprinkle evenly with salt.
  • Place a wire cooling rack on top of a baking sheet and transfer chicken wings to the wire rack, skin side up and about 1-inch apart.
  • Bake wings for 1 hour, flipping every 20 minutes to ensure all sides get crispy.
  • While wings bake, add all buffalo sauce ingredients to a bowl and whisk to combine.
  • Remove wings from the oven, transfer to a bowl with the buffalo sauce and toss to evenly coat.

Notes

  • Hot Sauce: Any red hot sauce will do, Frank’s and Cholula work best!

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