Tag

dessert

Browsing
30 Minutes or Less

4-Ingredient Healthy Snickers Rice Cakes

By
a healthy snicker rice cake broken in half.

My toddler recently decided that he loves rice cakes. So I’ve been keeping them stocked for him, and have even snacked on a few myself. However, rice cakes are pretty boring… so I wanted to think of a way to dress ’em up a bit! I thought back to my 4-ingredient healthy snickers and my smashed date with peanut butter, and came up with the idea for these 4-ingredient healthy snickers rice cakes. I gave one a try last week and immediately knew you guys would LOVE them too! So I got to work on writing up the recipe and sharing it with you all. 🙂

healthy snickers rice cakes with chopped peanuts on top.

Why You’ll Love These Healthy Snickers Rice Cakes

  • They taste just like a Snickers bar – but are made with real, wholesome ingredients.
  • Completely no-bake and ready in minutes!
  • Naturally gluten-free, dairy-free, and refined sugar-free.
  • Perfect for a quick afternoon pick-me-up or post-dinner dessert!

What Makes This Recipe Healthy

These healthy snickers rice cakes skip the processed ingredients and refined sugars found in traditional candy bars. Medjool dates provide natural caramel-like sweetness and fiber. Peanut butter adds healthy fats and protein to keep you satisfied. And using dairy-free chocolate chips keeps the recipe vegan and allergy-friendly. Plus, the rice cakes offer a crunchy base with fewer calories than most traditional desserts.

overhead image of a healthy snickers rice cake.

Sam’s Recipe Tips

  • Use fresh, soft Medjool dates for the best caramel-like texture. If your dates are a bit dry, soak them in warm water for 5–10 minutes first.
  • Choose natural peanut butter with no added sugar or oil for a cleaner treat.
  • For extra crunch, sprinkle crushed peanuts or sea salt on top before the chocolate sets.

Storage

Store your snickers rice cakes in an airtight container in the refrigerator for up to 1 week. You can also freeze them for longer storage—just let them thaw at room temperature for 5–10 minutes before eating.

Frequently Asked Questions

Can I use almond butter instead of peanut butter?
Yes! Almond butter, cashew butter, or even sunflower seed butter will work well in this recipe.

Can I make these nut-free?
Swap the peanut butter for sunflower seed butter and ensure your chocolate is allergy-safe.

What type of chocolate should I use?
Use dairy-free dark chocolate chips or chopped dark chocolate bars for a rich, clean flavor.

a healthy snicker rice cake broken in half.
No ratings yet

4-Ingredient Healthy Snickers Rice Cakes

These 4-ingredient Healthy Snickers Rice Cakes are gluten-free, dairy-free, and made with wholesome ingredients like Medjool dates, peanut butter, and melted chocolate. They’re the perfect no-bake snack that tastes just like your favorite candy bar!
Print Pin Rate
Prep Time: 3 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

  • 6 rice cakes
  • 12 medjool dates
  • 1/2 cup crunchy peanut butter
  • 1 cup melted chocolate chips

Instructions

  • Open up each date, remove the pit, then gently open up the date and press the inside half of the date onto the rice cake.Repeat this with one more date for a total of two dates pressed into each rice cake.
  • Then, spread a thin layer of peanut butter onto each rice cake (on top of the pressed dates).
  • Arrange all rice cakes on a baking sheet and pour/drizzle chocolate over each rice cake to seal in the dates and peanut butter.
  • Transfer the rice cakes to the fridge to harden for at least 30 minutes, then enjoy right away or store in the fridge for later!

Nutrition

Serving: 1rice cake | Calories: 400kcal | Carbohydrates: 60g | Protein: 9.5g | Fat: 22g | Sugar: 18g
View Post
By
Desserts

6-Ingredient Gluten Free Strawberry Shortcake

By
gluten-free strawberry shortcake on a table with whipped cream and fresh strawberries on top.

It’s finally strawberry season and I’m SO excited to celebrate with this incredible gluten-free strawberry shortcake recipe! There’s just something about this warm spring air (after a VERY long winter) that makes me wanna whip out all the fresh fruit recipes I can think up. I kicked berry season off a couple weeks ago with my 5-ingredient triple berry crisp, then kept the party going with my new healthy strawberry peanut butter cups. And now – this absolutely flawless gluten-free strawberry cake! It’s a light and tender cake topped with a single-ingredient homemade whipped cream and ultra sweet strawberries. This is another one of those gluten-free cake recipes everyone (and I mean everyone) will LOVE!

a slice of gluten-free strawberry shortcake on a plate with whipped cream and strawberries on top.

Why You’ll Love This Gluten-Free Strawberry Shortcake

  • It’s made with just 6 easy-to-find, wholesome ingredients.
  • Fluffy, soft, and sweet with the perfect balance of fresh fruit and homemade whipped cream!
  • Naturally gluten-free, with easy swaps to make it dairy-free or even keto-friendly.

Frequently Asked Questions

How do I store this gluten-free strawberry shortcake?
Store any leftover cake separately from the whipped cream and strawberries in an airtight container at room temperature for up to 2 days. Once topped, store in the fridge for up to 1 day for best texture.

Can I use a different kind of fruit?
Absolutely! Try blueberries, raspberries, peaches, or a mix of berries depending on the season.

What can I substitute for almond flour?
If you need a nut-free option, try oat flour. Note that texture and flavor may vary slightly.

gluten free strawberry shortcake on a table with whipped cream and strawberries on top.

Sam’s Recipe Tips

  • Be sure to beat the eggs and sugar until they’re superrrr airy and fluffy – this gives the cake its light, sponge-like texture.
  • Let the cake cool completely before adding the whipped cream to prevent it from melting!
  • Make the whipped cream just before serving for the fluffiest, creamiest texture.

Adjust This Recipe to Your Dietary Needs

  • Make it Dairy-Free: Use coconut cream or your favorite non-dairy whipped topping in place of heavy whipping cream.
  • Make it Keto: Replace the sugar with a keto-friendly sweetener like monk fruit or erythritol.
the inside cut of gluten free strawberry shortcake.

What Makes This the BEST Gluten-Free Strawberry Shortcake Recipe

This gluten-free strawberry shortcake is soft, simple, and super impressive. It’s a breeze to whip up in under an hour and delivers the perfect combination of sweet cake, whipped cream, and fresh fruit – no one will ever believe it’s gluten-free! Whether you’re hosting brunch or celebrating something special, this shortcake has your back.

gluten-free strawberry shortcake on a table with whipped cream and fresh strawberries on top.
5 from 1 vote

6-Ingredient Gluten Free Strawberry Shortcake

This gluten-free strawberry shortcake is the easy, light, and summery dessert you’ll want to make again and again! With just 6 simple ingredients, it’s fluffy, naturally gluten-free, and topped with a generous layer of whipped cream and sweet, juicy strawberries. It's perfect for birthdays, holidays, or any warm-weather gathering, this shortcake is a no-fuss, totally delicious crowd-pleaser!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings

Equipment

  • 2 large bowls
  • 1 small bowl

Ingredients

  • 4 large eggs at room temperature
  • 1/2 cup sugar
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder

For the whipped cream:

  • 1 cup heavy whipping cream

For the strawberries

  • 1 cup fresh strawberries sliced
  • 1 tablespoon sugar

Instructions

  • Preheat oven to 350° Fahrenheit and grease a 6-inch cake pan.
  • Beat together the eggs and sugar with a hand or stand mixer on high speed until pale and thick, about 5 minutes.
  • Add in the almond flour and baking powder. Beat for another 30 seconds to one minute, until batter is just combined.
  • Transfer the batter to your prepared cake pan. Bake the cake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
  • Remove cake from the pan and transfer it to a wire cooling rack to cool. While the cake cools, add the sliced strawberries and a tablespoon of sugar to a bowl, and stir until the strawberries are coated in sugar. Set the strawberries aside while you make the whipped cream.
  • Pour the heavy whipping cream into a large bowl and use a hand or stand mixer to beat the cream until it’s super light and fluffy and stiff peaks have formed (about 5 minutes).
  • Once the cake has completely cooled, top it with the homemade whipped cream then the strawberries. This cake is best served immediately!

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Sugar: 6g
View Post
By
30 Minutes or Less

Cottage Cheese Cookie Dough

By
overhead image of cottage cheese cookie dough in a small dish.

Honestly, before this recipe – I did NOT like cottage cheese. And trust me, I really wanted to love it. It’s a great source of protein, nutrients, calcium, etc. but I just could not see past the texture. Which is why in the first step of this healthy cottage cheese cookie dough recipe we blend the cottage cheese with maple syrup until it’s completely smooth. What you’re left with is a silky smooth, ultra creamy, high-protein cookie dough that tastes nothing like cottage cheese! All that to say, if you’re like me and convinced you don’t like cottage cheese… you might want to give this recipe a try, I’m sure it’ll change your mind. 😉

And for more cookie dough recipes, you have to try my 4-Ingredient Healthy Cookie Dough Bark, Cookie Dough Protein Balls, and Cookie Dough Frozen Yogurt Bites next!

Why You’ll Love This Recipe

  • High-Protein & Satisfying: Packed with protein from cottage cheese and protein powder, this treat keeps you full and energized.​
  • Quick & Easy: No baking required – just blend, mix, and enjoy!​
  • Wholesome Ingredients: Made with simple, nutritious ingredients for a healthier treat.​
overhead image of chocolate chip cottage cheese cookie dough in a dish with a spoon.

What Makes This Cottage Cheese Cookie Dough Healthy?

This recipe is a healthier alternative to traditional cookie dough, thanks to its high protein content and use of natural sweeteners. Cottage cheese provides a creamy texture and a good source of protein, while maple syrup offers a natural sweetness without refined sugars. Almond flour adds healthy fats and fiber, making this treat both delicious and nourishing.​

Recipe Substitutions

  • Almond Flour: Swap with oat flour or coconut flour for a nut-free or different flavor profile.​
  • Maple Syrup: Use honey or agave nectar as alternative natural sweeteners.​
  • Chocolate Chips: Replace with cacao nibs or dairy-free chocolate chips to suit your dietary needs!​
cottage cheese cookie dough in a small cup with a spoon.

Adjust This Recipe to Your Dietary Needs

  • Nut-Free: Use oat flour instead of almond flour and ensure chocolate chips are nut-free.​
  • Dairy-Free: Opt for a plant-based yogurt instead of cottage cheese and use dairy-free chocolate chips.​
  • Keto-Friendly: Use sugar-free maple syrup alternatives and low-carb chocolate chips, and consider coconut flour as a low-carb flour option!
overhead image of cottage cheese cookie dough in a small dish.
5 from 10 votes

5-Ingredient Cottage Cheese Cookie Dough

This cottage cheese cookie dough recipe is a high-protein, no-bake treat made with just six wholesome ingredients! Blending cottage cheese with maple syrup and vanilla creates a creamy base, which is then combined with almond flour, vanilla protein powder, and chocolate chips for a delicious, edible cookie dough. It's an easy, healthy snack that's perfect for satisfying your sweet tooth while keeping your health on track!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Equipment

  • 1 small bowl

Ingredients

  • 1 cup cottage cheese
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract optional
  • 1 cup almond flour
  • 1 scoop vanilla protein powder
  • 1/2 cup chocolate chips

Instructions

  • Add the cottage cheese, maple syrup, and vanilla extract to a blender or food processor and blend until completely smooth.
  • Transfer the cottage cheese mixture to a bowl and mix in the almond flour and vanilla protein powder, then fold in the chocolate chips.
  • Serve immediately or store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 22g | Protein: 12.5g | Fat: 15g | Sugar: 14g
View Post
By
30 Minutes or Less

5 Ingredient Cookie Dough Protein Balls

By
cookie dough protein balls on a plate

Why You’ll Love These Protein Balls

Easy, No-Bake Snack: Made with just 5 simple ingredients and ready in minutes – no oven required!

Packed with Protein: Each ball contains 7 grams of protein, making them a perfect post-workout or midday snack.

Healthy & Dietary-Friendly: Gluten-free, dairy-free, vegan, and naturally sweetened with maple syrup.

Recipe Variations

  • Mix in Superfoods: Add chia seeds, flaxseeds, or hemp hearts for extra fiber and omega-3s.
  • Swap the Nut Butter: Use almond butter or cashew butter for a different flavor. For nut-free, use sunflower seed butter.
  • Boost the Chocolate: Dip the balls in melted dark chocolate and let them harden in the fridge for a chocolate-covered protein treat!

The Mixture is Too Dry, What Do I Do?

If the mixture is dry or crumbly, simply:

  • Add 1 tablespoon of water or almond milk at a time until the dough comes together.
  • Alternatively, add an extra tablespoon of peanut butter for more moisture and flavor.
Hand holding a cookie dough protein ball.

Adjust This Recipe to Your Dietary Needs

  • Make it Nut-Free: Swap peanut butter for sunflower seed butter and use oat flour instead of almond flour.
  • Make it Keto: Use almond flour instead of oats and a sugar-free maple syrup alternative.
  • Make it Grain-Free/Paleo: Skip the oats and use almond flour for a smooth, doughy texture.

Storage Instructions

  • Fridge: Store the protein balls in an airtight container in the fridge for up to 1 week.
  • Freezer: Freeze for up to 3 months. Let thaw for a few minutes before enjoying.

More Healthy Snack Recipes

If you love these no-bake protein balls, check out my other snack recipes like:

Enjoy these 5-ingredient cookie dough protein balls as a nutritious snack or dessert! 😋

cookie dough protein balls on a plate
No ratings yet

Cookie Dough Protein Balls

Satisfy your sweet tooth with these 5-ingredient cookie dough protein balls – the perfect no-bake snack! Packed with 7 grams of protein per ball, they’re gluten-free, dairy-free, and vegan, making them ideal for a healthy energy boost. Ready in minutes, they’re a delicious and nutritious way to fuel your day!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings

Equipment

  • 1 medium bowl

Ingredients

  • 1 cup rolled oats or almond flour
  • 1/4 cup vanilla protein powder
  • 1/4 cup peanut butter
  • 3 tablespoons maple syrup or honey
  • 1/4 cup dark chocolate chips

Instructions

  • Add all ingredients to a medium bowl and stir until thoroughly combined.
  • Roll mixture into 1-inch balls.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 16g | Protein: 7g | Fat: 6g | Sugar: 7g
View Post
By
Desserts

4-Ingredient Gluten-Free Almond Flour Cake

By

Why You’ll Love This Recipe

This almond flour cake is light, moist, and easy to make. It’s gluten-free, dairy-free, grain-free, and made with wholesome ingredients. You only need one bowl and a few pantry staples to create this delicious, crowd-pleasing dessert!

Can You Use Almond Flour For Cakes?

Yes, absolutely! Almond flour adds texture and flavor, and is loved by those following a paleo diet. Almond flour can be beneficial to someone looking to reduce their carbs, grains and sugar intake. Unlike wheat or rice flour blends, almond flour contains no grains so it won’t lead to a spike blood sugar. And after you make this cake, I highly recommend you use any leftover almond flour to make almond flour chocolate cookies and almond flour brownies – YUM!

gluten-free almond flour cake sliced on a plate.

What You’ll Need To Make Almond Flour Cake

Eggs – Bring your eggs to room temperature before using them in this recipe. Then, crack them into your bowl and beat them until super light and airy. The goal here is to introduce as much air to the eggs as possible, which will result in a lighter and fluffier cake!

Sugar: Adds sweetness and helps create a tender crumb. Feel free to substitute with coconut sugar for a refined sugar-free option.

Almond Flour – I recommend the Bob’s Red Mill Super Fine Almond Flour for this grain-free recipe. The more finely ground the almond flour is, the lighter your cake will be. However, if you can’t find an almond flour labeled “super fine,” don’t worry – many are ground finely enough to work in this recipe. Also, avoid using almond meal, it’s heavier and will result in a more dense cake.

Baking Powder: Helps the cake rise and adds fluffiness!

Lemon Zest – Let’s call is the secret ingredient! A pinch of lemon zest gives this almond flour cake a hint of tangy, citrus-y freshness. Without out, the cake tastes great, but with it, the cake tastes incredible. So if you’re looking to take this gluten-free dessert recipe up a notch, don’t forget the lemon zest.

overhead image of almond flour cake on a plate.

How to Make Almond Flour Cake

  1. Preheat your oven to 350°F and grease an 8-inch cake pan.Beat eggs and sugar until pale and thick (about 5 minutes).
  2. Add almond flour, baking powder, and lemon zest. Beat until just combined.
  3. Pour batter into the pan and top with sliced almonds if using.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool completely before serving.

Sam’s Recipe Tips

  • Beat the eggs for a full 5 minutes, no less! Beating the eggs until pale and thick is hands-down the most important part of this recipe. No matter how tempting it may be, don’t cut this step short!
  • For easy removal, I recommend baking this almond flour cake in a spring-form pan. Once done baking, gently run a butter knife along the inside edge of the pan to unstick it from the sides. Then, release the sides of the spring-form pan and list away the sides revealing your perfect cake!
  • Top this gluten-free cake however you’d like! I finished mine off with a generous dollop of coconut white cream and some fresh berries. This cake would also taste great with your favorite frosting, or a simple sprinkling of powdered sugar!
  • If you like cinnamon, try adding a teaspoon of cinnamon to the batter.

Storage Instructions

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months—just thaw it at room temperature before serving.

gluten-free almond flour cake sliced on a plate with powdered sugar on top.
4.15 from 7 votes

Perfect Almond Flour Cake

Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 4 large eggs, at room temperature
  • 1/2 cup sugar
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 2 teaspoons lemon zest optional, but recommended
  • 1/4 cup sliced almonds optional, for topping

Instructions

  • Preheat oven to 350° Fahrenheit and grease an 8-inch cake pan.
  • Beat together the eggs and sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.
  • Add in the almond flour, lemon zest (if using) and baking powder. Beat for another 30 seconds to one minute, until batter is just combined.
  • Transfer the batter to your prepared cake pan and if you'd like, top with an even layer of sliced almonds (for extra crunch and decoration). Bake the cake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
  • Remove cake from the pan and let cool completely before garnishing and serving.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 17g | Protein: 7.5g | Fat: 13g | Sugar: 13g

View Post
By