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30 Minutes or Less

Healthy Gluten Free Apple Crisp

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gluten free apple crisp in a baking dish with a spoon and two scoops of ice cream on top.

I’ve been making a variation of this healthy gluten-free apple crisp for the last 6+ years! But it wasn’t until this year that I finally decided to sit down, perfect it, and write out each ingredient.

It’s just one of those staple recipes I come back to every fall/holiday season. It’s that perfect end-of-day treat, best enjoyed warm with a scoop of vanilla ice cream… and maybe even a healthy homemade pumpkin spice latte on the side?? Yup, now we’re talkin’! So head to your local orchard, pick alllll the apples, then run home and bake up this cozy apple crisp.

overhead image of healthy gluten free apple crisp in a baking dish

What Makes This the BEST Gluten-Free Apple Crisp?

  • Quick and Easy: No complicated steps, just mix, sprinkle, and bake!
  • Wholesome Ingredients: Made with healthier alternatives like coconut sugar and almond flour.
  • Perfect Texture: Gooey apples with a crisp, buttery oat topping. YUM!
  • Adaptable for Dietary Needs: Can easily be made vegan and nut-free without sacrificing flavor.
  • Delicious Fall Flavor: The combination of tart apples, cinnamon, and a touch of lemon gives this dessert a warm and comforting taste.

What You’ll Need to Make This Recipe

Apples: Granny Smith apples are recommended because they hold their shape well and provide a nice tartness that balances the sweetness of the topping. Other firm apples like Honeycrisp, Pink Lady, and Fuji are also great options.

Coconut Sugar or Brown Sugar: Adds sweetness without overpowering the dish. Coconut sugar is less refined and has a subtle caramel flavor.

Corn Starch: Helps thicken the apple juices as they bake, preventing the filling from becoming watery.

Lemon Juice (Optional): Brightens the apple filling and enhances the flavors. It also prevents the apples from browning too much before baking.

Cinnamon: Essential for that classic fall flavor. It adds warmth and depth to both the filling and the topping!

Rolled Oats: Provides a crisp, crumbly texture to the topping. Be sure to use certified gluten-free oats if necessary.

Almond Flour: A great gluten-free alternative to regular flour, adding a subtle nutty flavor and additional texture to the topping.

Butter (Non-Dairy Optional): Adds richness and helps create a crispy topping. Non-dairy butter works perfectly if making this vegan. I used Miyoko’s non-dairy butter and it works great in this recipe!

Gluten-Free-Apple-Crisp-Step-1
Gluten-Free-Apple-Crisp-Step-2
Gluten-Free-Apple-Crisp-Step-3

Top 5 Apples For Baking

  1. Granny Smith: Tart and firm, making them perfect for baking as they hold their shape.
  2. Honeycrisp: Sweet, juicy, and crisp, adding great flavor and texture.
  3. Pink Lady: Sweet with a nice tartness, they retain their shape well when baked.
  4. Braeburn: Well-balanced between sweet and tart, perfect for crisps and pies.
  5. Fuji: Sweet and firm, they add a great depth of flavor to any baked dessert.

Adjust This Recipe to Your Dietary Needs

  • Make it Nut-Free: Replace almond flour with oat flour or a gluten-free all-purpose flour blend to make the recipe nut-free.
  • Vegan Option: Use non-dairy butter to keep it fully vegan.
gluten free apple crisp on a plate with a scoop of vanilla ice cream

Can I Make Other Gluten-Free Fruit Crisps?

Absolutely! This versatile crisp recipe can be adapted with various fruits:

Cherry Crisp: Use fresh or frozen cherries in place of apples. Reduce the coconut sugar slightly to account for the cherries’ sweetness.

Pear and Cranberry Crisp: Replace apples with sliced pears and add 1 cup of fresh cranberries for a tart twist.

Peach Blueberry Crisp: Substitute peaches and blueberries, but reduce the sweetener slightly as these fruits can be naturally sweeter.

Why This Recipe is Perfect for Any Occasion This gluten-free apple crisp is not just another dessert; it’s a comforting, warm, and healthier treat that everyone can enjoy. Whether you’re accommodating dietary restrictions or just looking for a delicious fall dessert, this crisp checks all the boxes. Plus, it’s easy to adjust, making it the ideal recipe for any gathering.

Gluten-Free Apple Crisp
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Gluten-Free Apple Crisp

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

8

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

This healthy gluten-free apple crisp is the easiest and best fruit crisp you’ll ever make. It’s perfectly sweet with a crumbly oat topping, and ready in no time! This recipe is not only gluten-free but can be adapted to be dairy-free, vegan, and refined sugar-free.

Ingredients

  • For the apples:

  • 5-6 apples, peeled and thinly sliced (about 1/8-inch thin)

  • 1/4 cup coconut sugar, or brown sugar

  • 1 tablespoon corn starch

  • 2 tablespoons lemon juice (optional)

  • 1 teaspoon cinnamon

  • For the crisp:

  • 1 cup rolled oats

  • 3/4 cup almond flour

  • 1/2 cup coconut sugar, or brown sugar

  • 6 ounces butter, cut into 1-inch cubes (I used non-dairy butter)

  • 2 teaspoons cinnamon

Directions

  • Preheat oven to 350° Fahrenheit.
  • Add all apple ingredients to a 9-inch baking dish and toss together until evenly coated, then spread apples into an even layer around the dish.
  • Add all crisp ingredients to a large bowl. Use a fork to mix together, until a crumbly mixture forms. Sprinkle crisp topping evenly over the apples.
  • Bake for 40-45 minutes or until apples are soft, then let cool slightly before serving.

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Dairy-Free

5 Ingredient Brownie Batter Bark (vegan and gluten-free!)

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holding a piece of brownie batter bark

My 4 ingredient cookie dough bark recipe went crazy viral a few weeks ago, which inspired me to make this 5 ingredient brownie batter version! I pretty much combined that recipe with my double chocolate gluten-free edible cookie dough recipe to make this better-for-you brownie bark. It’s no-bake, vegan, gluten-free, low-carb, and even refined sugar-free! It’s also totally DELICIOUS.

What Makes This the BEST Brownie Batter Bark

The magic of this bark lies in its simplicity and clean ingredients. With just five ingredients, you get all the rich, chocolatey flavor of brownie batter without the baking, refined sugar, or dairy. The almond flour gives it a perfectly soft texture, while the maple syrup adds natural sweetness. This recipe is also incredibly versatile—you can switch up the ingredients or add mix-ins to create your perfect treat!

close-up image of brownie batter bark pieces

What You’ll Need to Make This Recipe

  • Almond Flour: This grain-free flour gives the bark its brownie-like texture. It’s light, slightly nutty, and keeps the recipe low-carb and gluten-free. I purchase my almond flour in bulk because I use it in so many of my healthier dessert recipes! You can substitute with oat flour if needed, but start with a smaller amount since it absorbs less liquid.
  • Cocoa Powder: This is what gives the bark its deep chocolate flavor. Opt for unsweetened cocoa powder to keep the recipe lower in sugar. You can also use cacao powder for an extra boost of antioxidants.
  • Coconut Oil: This healthy fat adds richness and helps bind the ingredients together. It also gives the bark a lovely, melt-in-your-mouth quality. Refined coconut oil is best if you want to avoid a coconut flavor, but unrefined works great, too.
  • Maple Syrup: A natural sweetener that complements the chocolate and almond flavors perfectly. You can swap it for honey or a sugar-free alternative like monk fruit syrup if desired.
  • Chocolate Chips: Melted chocolate chips create a luscious, glossy coating for the bark, adding a satisfying crunch when set. You can use dark, semi-sweet, or even dairy-free chocolate chips to suit your dietary needs.
brownie batter bark pieces stacked on top of each other.

Is This Brownie Batter Bark Safe to Eat?

Yes! Since this recipe is no-bake and made without eggs, it’s completely safe to eat. Plus, with no refined sugars or artificial additives, it’s a cleaner dessert option that everyone can enjoy.

Storage Tips

Store your brownie batter bark in an airtight container in the freezer. It keeps well for up to two months, making it a great make-ahead treat. If you prefer it slightly softer, let it sit at room temperature for a couple of minutes before eating.

Switch Up the Flavors

  • Add Nut Butters: Swirl in some peanut butter or almond butter for a rich, nutty flavor.
  • Mix in Nuts or Seeds: Add chopped walnuts, almonds, or sunflower seeds for a bit of crunch.
  • Sprinkle Toppings: Top with flaky sea salt, coconut flakes, or sprinkles for an extra fun twist.

This brownie batter bark is a quick and versatile treat that’s sure to satisfy your sweet tooth. Whether you’re sharing it with friends or enjoying it solo, it’s the perfect healthy indulgence that everyone will love!

5 Ingredient Brownie Batter Bark (vegan and gluten-free!)
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5 Ingredient Brownie Batter Bark (vegan and gluten-free!)

4 from 18 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Chilling time

1

hour 
Total time

1

hour 

5

minutes

This 5-ingredient brownie batter bark is the ultimate treat for brownie lovers. It’s vegan, gluten-free, low-carb, and low in sugar, making it a guilt-free dessert option! Perfect for parties, gifting, or just indulging in a healthier sweet snack, this bark is easy to make and so delicious. No need for an oven—just a few ingredients, a little bit of mixing, and some time in the freezer!

Ingredients

  • 1 cup almond flour

  • 3 tablespoons cocoa powder

  • 1/4 cup melted coconut oil

  • 1/4 cup maple syrup

  • 1 1/2 cups chocolate chips, divided

Directions

  • Mix together the almond flour, cocoa powder, coconut oil, and maple syrup in a bowl. Add in ½ cup of chocolate chips and mix again to combine.
  • 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 brownie batter bark.
  • Melt the remaining 1 cup of chocolate chips, then pour the melted chocolate over the brownie batter 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 brownie batter bark from the freezer and either cut or break into large pieces. Enjoy right away or store leftover bark in the freezer for later!

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Dairy-Free

4 Ingredient Date Caramels

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date caramels on a plate with flaky sea salt on top.

I LOVE dates. I almost always have a bag on-hand. They’re perfect for stuffing with peanut butter, like in my 4-ingredient healthy snickers, or blending with oats to make healthy cookie dough date bites. Or… if you’re like my husband, dates are delicious all on their own!

Dates are the main ingredient in these 4 ingredient date caramels. They’re softened with a little hot water, then blended with almond butter and coconut oil to make a lusciousssss healthy date caramel. And because everything tastes better dipped in chocolate (ok ok, MOST things taste better dipped in chocolate), each date caramel is dunked in melted chocolate, then placed in the freezer until firm. The end result is a perfectly sweet and healthier chocolate-covered caramel candy. YUM!

overhead image of date caramels lined up with flaky sea salt on top.

What You’ll Need to Make This Recipe

  • Medjool Dates: The star ingredient! Medjool dates are naturally sweet and sticky, making them the perfect base for these caramels. If your dates are a bit dry, soaking them in hot water helps soften them up for easy blending. Here’s a link to the medjool dates I purchase on Amazon!
  • Creamy Almond Butter: Adds creaminess and a subtle nutty flavor to the caramels. You can substitute with any nut or seed butter like peanut butter or sunflower seed butter to make the recipe nut-free.
  • Coconut Oil: This helps bind the ingredients together and adds a touch of richness. Use refined coconut oil to avoid any coconut flavor, especially if you want the dates’ natural sweetness to shine through.
  • Chocolate Chips or Bar: Choose a high-quality dark chocolate for a rich coating. If you’re keeping this treat refined sugar-free, look for a chocolate that’s sweetened with coconut sugar or another natural sweetener. The coconut oil added to the chocolate helps it melt smoothly and gives the caramels a beautiful glossy finish.

How to Make Date Caramels

  1. Soak the Dates: Start by soaking the dates in hot water for about 10 minutes to soften them, making them easier to blend.
  2. Blend: After soaking, drain the dates and add them to a food processor along with the almond butter and melted coconut oil. Blend until smooth and creamy.
  3. Shape & Freeze: Spread the date mixture into a parchment-lined loaf pan and freeze for 2-3 hours until firm.
  4. Cut into Squares: Once firm, remove from the freezer and cut into 12 small squares.
  5. Dip in Chocolate: Melt the chocolate with a bit of coconut oil, then dip each caramel square into the chocolate until fully coated. Place the coated caramels on a parchment-lined plate and refrigerate until the chocolate is set.
close up image of a date caramel candy with a bite taken out.

Make Them Nut-Free

If you’re catering to a nut-free crowd, simply swap out the almond butter for sunflower seed butter. The consistency and flavor are just as delicious, making this treat accessible for those with nut allergies!

Tips and Tricks

  • Use Fresh Dates: Fresh, soft dates blend more easily and give you a smoother caramel. If your dates are dry, don’t skip the soaking step.
  • Don’t Overheat the Chocolate: When melting the chocolate, keep the heat low to prevent burning. A double boiler works well, or microwave in short intervals, stirring in between.
  • Storage: These caramels keep best in the fridge or freezer, so you can always have a batch on hand for when the craving hits. They taste great straight from the freezer too!

These caramels are a healthier take on the classic candy, with no need for a candy thermometer or complicated techniques. Perfect for sharing—or keeping all to yourself!

4 Ingredient Date Caramels
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4 Ingredient Date Caramels

0 from 0 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

0

minutes

If you’re looking for a vegan, gluten-free, and refined sugar-free treat that’s perfect for gifting or snacking, these 4-ingredient date caramels are your answer! They’re rich, chewy, and coated in decadent chocolate—ideal for satisfying your sweet tooth while sticking to your dietary needs. Plus, they’re easy to make and great for parties!

Ingredients

  • For the date caramel:

  • 1 cup packed medjool dates, pitted

  • 2 tablespoons creamy almond butter, or any nut/seed butter

  • 1 tablespoon coconut oil, melted

  • For the chocolate coating:

  • 1 cup chocolate chips, or an 8-ounce chocolate bar

  • 2 teaspoons coconut oil, melted

Directions

  • Soak the dates in a bowl of very hot water for 10 minutes.
  • Once dates are very soft, drain them from the water and transfer the soaked dates to a food processor or high-speed blender. Add the almond butter and coconut oil to the dates, and pulse until completely smooth.
  • Transfer the date caramel to a 9×5-inch loaf pan lined with parchment paper, then place the pan in the freezer for 2-3 hours, or until date caramel is firm to the touch.
  • Remove the loaf pan from the freezer, and lift the date caramel out of the pan. Place the date caramel on a cutting board and slice into 12 small squares.
  • Melt the chocolate chips and 2 teaspoons coconut oil in a heat-safe bowl in either the microwave or over a double boiler on the stove. Once chocolate is completely smooth and melted, dip each caramel square in the chocolate to fully coat. Carefully lift the caramel out of the chocolate and transfer to a parchment-lined plate.
  • Repeat the dipping process with all caramels, then transfer to the fridge for 1 hour or until chocolate has hardened and is completely set. Once set, enjoy your chocolate covered date caramels, or keep stored in the fridge to enjoy later on!

Recipe Video

Notes

  • These date caramels are best stored in the fridge or freezer! If left at room temperature, the chocolate will melt.

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30 Minutes or Less

Single Serve Protein Cookie (gluten-free, dairy-free, & egg-free)

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single serve protein cookie with a bite taken out.

It can sometimes be a chore to eat enough protein throughout the day. While I do my best by starting most mornings with one of my healthy smoothie recipes, and squeeze in a high protein snack box in the afternoons when I get a chance, I still end most days feeling like I need a little more protein to keep me going. And because you guys know that I don’t end a single day without a sweet treat, I decided to get creative and figure out a way to sneak some extra protein into my nightly dessert.

This high protein cookie makes just enough for a single serving, and is packed with a whopping 30 grams of protein! However, because my husband often gets jealous when he looks over on the couch and sees me eating one of these warm and gooey protein cookies, I often double the recipe to make two cookies (he’s so spoiled, ha!). Also, what makes this cookie unique, is that it’s entirely gluten-free, dairy-free, egg-free, and easily made vegan depending on what kind of protein powder you use. So it’s the perfect little high protein night cap, no matter what your dietary restrictions are!

Overhead image of a single serve protein chocolate chip cookie cut in half.

What You’ll Need to Make This Single Serve Protein Cookie

  • Oat Flour (or all-purpose flour): Provides a hearty and gluten-free base for the cookie, giving it a perfect chewy texture.
  • Non-Dairy Milk: Keeps the cookie moist and helps to combine all the ingredients. Start with one tablespoon and add more if needed to achieve the right dough consistency.
  • Vanilla or Unflavored Protein Powder: Adds a protein boost to the cookie. I used Be Well Vanilla Grass-Fed Beef Protein Powder, which bakes up great and is dairy-free!
  • Peanut Butter: Adds richness and a bit of healthy fat, and helps the cookie hold together. Feel free to use any other nut or seed butter in place of peanut butter in this recipe!
  • Maple Syrup: Just one tablespoon makes this single serve protein cookie perfectly sweet, but not too sweet.
  • Chocolate Chips: Can’t have a chocolate chip cookie without chocolate chips! I typically reach for Guittard extra dark chocolate chips because I prefer a chocolate that isn’t overly sweet.

How to Make This Recipe

  1. Preheat: Preheat your oven to 350° Fahrenheit and line a small baking sheet with parchment paper.
  2. Mix: Add all ingredients except chocolate chips to a bowl and mix together until fully combined. Then, mix in the chocolate chips.
  3. Shape and Bake: Transfer the cookie dough to your prepared baking sheet and form the dough into a cookie shape. Bake for 7-10 minutes, then remove from the oven and let cool before eating.
close up image of a single serve protein cookie with a bite taken out.

Switch Up the Flavors

This recipe is incredibly versatile and can be customized to suit your taste:

  • Oatmeal Raisin: Add a tablespoon of raisins and a pinch of cinnamon to the dough.
  • Nutella Cookie: Substitute peanut butter with Nutella or any chocolate hazelnut spread.
  • Birthday Cake: Use cake batter protein powder and add a tablespoon of rainbow sprinkles!
  • White Chocolate Macadamia: Add white chocolate chips and macadamia nuts to the dough.
  • Snickerdoodle: Mix in a teaspoon of cinnamon and roll the cookie dough in cinnamon sugar before baking.

Storage Tips

Since this recipe makes just one cookie, it’s best enjoyed fresh. However, if you have leftovers, store the cookie in an airtight container at room temperature for up to three days. You can also freeze the cookie dough for up to one month. Just shape it into a cookie and bake from frozen, adding a couple of extra minutes to the baking time.

Single Serve Protein Cookie
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Single Serve Protein Cookie

4 from 82 votes
Recipe by Samantha Course: Dessert, SnacksDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

This single-serve protein cookie is the ultimate snack or post-workout treat, packed with over 25 grams of protein! It’s gluten-free, dairy-free, egg-free, and can easily be made vegan by using vegan protein powder. This cookie will soon become your go-to recipe when you need a quick and healthy sweet treat!

Ingredients

  • 1/4 cup oat flour, or all purpose flour

  • 1-2 tablespoons non-dairy milk (start with 1 tablespoon, then add a second if the cookie dough is too thick)

  • 2 tablespoons vanilla or unflavored protein powder

  • 1 tablespoon creamy peanut butter, unsweetened

  • 1 tablespoon maple syrup, or your preferred liquid sweetener

  • 2 tablespoons chocolate chips

Directions

  • Preheat oven to 350° Fahrenheit and line a small baking sheet with parchment paper.
  • Add all ingredients except chocolate chips to a bowl and mix together until fully combined. Then, mix in the chocolate chips.
  • Transfer the cookie dough to your prepared baking sheet and form the dough into a cookie. Bake for 7-10 minutes, then remove from the oven and let cool before eating.

Recipe Video

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This single-serve protein cookie recipe is perfect for satisfying your sweet cravings without the guilt. It’s simple, customizable, and packed with protein to keep you energized throughout the day. Save this post and refer back to it whenever you need a quick and healthy treat!

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30 Minutes or Less

4 Ingredient Cookie Dough Bark (vegan and gluten-free!)

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4 ingredient gluten free cookie dough bark piece with sea salt on top.

I’m here to give the people what they want, and it’s become very clear that the people want MORE COOKIE DOUGH! So here we go, vegan, gluten-free, no-bake chocolate chip cookie dough bark. I basically took my gluten-free edible cookie dough recipe and combined it with my no-bake healthy cookie cough bars to create this delicious sweet treat!

This cookie dough bark is an indulgent yet healthier dessert that combines the classic taste of cookie dough with the ease of a no-bake treat. And like I said before, it’s gluten-free, vegan, low-carb, and low in sugar, making it perfect for anyone looking to satisfy their sweet tooth without compromising on dietary needs. Plus, it only requires four simple ingredients and a few minutes of preparation time, setting in the freezer instead of the oven!

close-up image of 4 ingredient healthy cookie dough bark.

What You’ll Need to Make This Recipe

Almond Flour: Almond flour is a gluten-free, grain-free alternative to traditional flour. It adds a slightly nutty flavor and provides a sturdy base for the cookie dough, making it perfect for creating a delicious bark. I buy this bulk bag of almond flour on Amazon, it’s a pantry staple in my home!

Melted Coconut Oil: Coconut oil acts as the binding agent and helps the ingredients meld together. It also keeps the cookie dough bark vegan and dairy-free. However, if you don’t have coconut oil, you can use melted butter instead (do not use vegetable oil!)

Maple Syrup: Maple syrup is a natural sweetener that adds a rich, caramel-like flavor to the cookie dough. It’s a healthier alternative to refined sugar and blends seamlessly with the other ingredients.

Chocolate Chips: Using dark chocolate chips keeps the sugar content low and ensures the bark remains vegan. The melted chocolate forms the layers that sandwich the cookie dough, creating a delightful crunch with each bite.

Is This Cookie Dough Bark Safe to Eat?

Yes, this cookie dough bark is safe to eat. The recipe uses almond flour instead of raw flour, eliminating the risk of contamination. Additionally, it’s egg-free, which means there’s no risk of salmonella from raw eggs. This makes it a worry-free indulgence for cookie dough lovers!

Storage Tips

Store the cookie dough bark in an airtight container in the freezer for up to three months.

4 ingredient cookie dough bark on a baking sheet with milk on the side.

Switch Up the Flavors of This Cookie Dough Bark

Personalize your cookie dough bark by adding various mix-ins. You can stir in some chopped nuts, coconut flakes, or sprinkles for added texture and flavor. For a fun twist, sprinkle some crushed pretzels or M&M’s on top of the melted chocolate before it sets. If you prefer a different flavor profile, try adding a spoonful of peanut butter or a dash of cinnamon to the cookie dough mix.

Adjust This Recipe to Your Dietary Needs

  • Vegan: Uses plant-based ingredients like coconut oil and almond flour.
  • Gluten-Free: Almond flour replaces traditional wheat flour.
  • Low-Carb: Almond flour and dark chocolate keep the carb content low.
  • Low Sugar: Naturally sweetened with maple syrup and uses dark chocolate chips.
4 Ingredient Cookie Dough Bark
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4 Ingredient Cookie Dough Bark

3 from 147 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Chilling time

1

hour 
Total time

1

hour 

5

minutes

This 4 ingredient cookie dough bark is the ultimate no-bake sweet treat! It’s gluten-free, vegan, low sugar, and totally delicious.

Ingredients

  • 1 cup almond flour

  • 2 tablespoons melted coconut oil

  • 1/4 cup maple syrup

  • 1 cup chocolate chips, divided

Directions

  • Mix together the almond flour, coconut oil, and maple syrup in a bowl. Add in 1/4 cup of chocolate chips and mix again to combine.
  • 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 remaining 3/4 cups of chocolate chips, then pour the melted chocolate over the cookie dough 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 cookie dough bark from the freezer and either cut or break into large pieces. Enjoy right away and store leftover bark in the freezer for later!

Recipe Video

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