You’re going to love these Chocolate Peanut Butter Crunch Bars. They’re crispy, chocolatey, and easy to make. This recipe is naturally gluten-free, dairy-free, and vegan, with just 8 grams of sugar per serving.
As a dietitian, I’m always looking for treats that feel indulgent but still support your overall wellness goals. These bars remind me of a favorite candy bar from childhood, only with more wholesome ingredients and no baking required.
What started as a holiday dessert idea quickly became a go-to sweet snack n my kitchen. The peanut butter crunch layer is packed with crispy rice cereal and almond flour for that perfect texture. A rich dark chocolate topping brings it all together. Whether you’re prepping a sweet treat for the week or sharing with friends and family, this one’s always a crowd-pleaser.
Three Reasons I Love This Recipe As a Flexitarian Dietitian
1. Protein and Fiber, Built Right In: Between the nut butter and almond flour, these bars offer a little boost of protein and fiber—making them more satisfying than your average sweet treat.
2. Perfect for Meal (or Dessert) Prep: These are the kind of bars you’ll want to keep in your fridge all week. They’re quick to make, easy to slice, and store well in an airtight container—ideal for grab-and-go treats or a little something after dinner.
3. Chocolate Craving Approved: When that sweet tooth hits, these bars totally hit the spot. They’re rich and chocolatey, but made with simple ingredients and less sugar than most store-bought options.
Tools You’ll Need
Mixing Bowl: For stirring together the peanut butter crunch layer.
Spatula or Spoon: To mix ingredients and spread the layers evenly.
9×9-Inch Baking Pan or 9-Inch Cake Pan: Either works for forming the bars.
Parchment Paper: Helps the bars lift easily out of the pan once chilled, don’t skip this!
Small Saucepan or Double Boiler: For gently melting the chocolate mixture.
Cutting Board & Sharp Knife: To slice the bars cleanly once they’re set.
Food Processor (Optional): Great if you want a finer, more uniform crunch layer.
Ingredients in Chocolate Peanut Butter Crunch Bars
The Peanut Butter Crunch Layer
Peanut Butter: Go with your favorite variety that doesn’t have added sugar. Both creamy and crunchy work, but I love crunchy peanut butter with a touch of salt for extra texture and flavor.
Crispy Puffed Rice: Look for toasted puffed rice cereal, something like classic Rice Krispies gives the best crunch.
Almond Flour: This helps bind everything together and adds a subtle nutty flavor without overpowering the other ingredients.
Maple Syrup: A splash adds natural sweetness with hints of vanilla and caramel.
Vanilla Extract: Brings everything together and enhances the flavors of peanut butter, maple syrup, and chocolate.
The Chocolate Layer
Dark Chocolate Chips: I like something 70% or darker—Ghirardelli’s 86% bar is a go-to for me.
Peanut Butter: A little extra in the chocolate keeps the peanut butter flavor going strong.
Coconut Oil: Optional, but it helps thin the chocolate and adds a subtle coconut flavor. You can skip it if you prefer and just use more peanut butter.
Instructions
1. Make the Peanut Butter Crunch Layer
In a large bowl, mix together peanut butter, crispy rice, almond flour, maple syrup, and vanilla extract until well combined.
Line a 9×9-inch baking pan (or 9-inch cake pan) with parchment paper.
Firmly press the mixture into the pan to form an even layer.
2. Make the Chocolate Layer
In a double boiler (or microwave-safe bowl), melt chocolate chips, peanut butter, and coconut oil. Stir until smooth and fully melted.
Pour the melted chocolate over the peanut butter base and spread it evenly.
3. Chill, Slice, and Serve
Place the pan in the fridge for 30 minutes to 1 hour.
If you’d like to add toppings (coconut flakes, sprinkles, flaky sea salt, etc.), wait until the chocolate is mostly set but still slightly tacky so they stick without sinking.
Chill for another 30 minutes, then slice into bars and enjoy!
My Best Tips For This Recipe
Storage: Keep the bars in an airtight container in the fridge for up to a week. For longer storage, pop them in the freezer, just let them sit at room temp for a few minutes before eating.
Ingredient Swaps & Add-Ins:
Use sunflower seed butter for a nut-free option or almond butter for a milder flavor.
Swap the puffed rice with crushed corn flakes for extra crunch.
Stir in peanut butter chips for a fun twist.
Variations: Add a tablespoon of chia seeds or ground flax to boost nutrition, or use oat flour instead of almond flour if that’s what you have on hand.
Ways to Enjoy These Chocolate Peanut Butter Crunch Bars
I’m all about desserts that don’t just taste good but do a little good for the body too. These Chocolate Peanut Butter Crunch Bars are rich and satisfying, with a bonus boost of fiber and protein. They’re sweet enough to feel like a treat, but balanced enough to keep you feeling good after you eat them.
Here are a few favorite ways I like to enjoy them:
As a snack: I’ll grab one after a long hike or in the afternoon when I want something chocolatey but still nourishing. Each bar has 7 grams of protein and some fiber to help keep you full and energized.
On a holiday dessert board: These bars are great alongside homemade cookies during the holidays. I like to add orange slices, roasted nuts, and dark chocolate to round things out.
A little extra indulgent: Warm a bar in the microwave for 15 to 20 seconds, then top it with a scoop of vanilla ice cream. It turns into a melty, peanut butter-chocolate moment to cherish.
Dietitian’s Spotlight: Peanuts
Peanuts might be known for their crunch, but they also pack a serious nutritional punch. Though often grouped with tree nuts, peanuts are actually legumes, related to beans and lentils. They were likely first cultivated by the Incas in South America and later spread across the globe through Spanish and Portuguese traders, reaching places like China, India, and West Africa.
Today, peanuts thrive in warm climates with plenty of moisture. In the U.S., Georgia and Florida lead in peanut production, while globally, China, India, and Nigeria are among the top producers.
From a nutrition standpoint, peanuts are rich in heart-healthy fats, plant-based protein, and fiber, making them a smart choice for balanced snacking or recipe add-ins. They also provide essential nutrients like magnesium, potassium, folate, and Vitamin E, along with smaller amounts of iron and calcium.
Peanut butter, first promoted as a health food in the early 1900s, is still a dietitian-approved pantry staple when you go for options with minimal added sugars or oils.
Join the Flexi-Foodie Club
Join my email list for new recipes that are equal parts nourishing and delicious. From high-protein snacks to feel-good desserts, you’ll get exclusive content, seasonal inspiration, and healthy twists on comfort food, delivered straight to your inbox. Perfect for flexitarians who want to eat well without giving up the foods they love.
These no-bake, holiday decorated Crunchy Peanut Butter Bars and so good, you forget they have some pretty healthy ingredients. Moreover, this bar is 100% plant-based!
1/4cupmaple syrupor honey (this sub is not plant-based)
1tspvanilla extract
1 1/2cuppuffed rice
Chocolate Topping
3.5ozdark chocolatesee recipe notes
1tbsppeanut butter
1tspcoconut oil
Other Toppings
2tbspunsweetened coconut flakesoptional
Instructions
For the Peanut Butter Layer
Place all peanut butter bar ingredients in a bowl and mix until combined.
Line a 9x9 inch baking pan with parchment paper. If you skip this step the bars will not pop out of the baking pan when cooled.
Press the peanut butter mixture into a 9x9-inch baking pan.
Chocolate Layer
Melt chocolate, peanut butter, and coconut oil over a double boiler. Once all of the chocolate is almost melted remove and stir until the chocolate is completely melted and the ingredients incorporated.
Pour chocolate mixture over Peanut butter bars. Spread it evenly with your chocolate mixing spoon.
Chill & Serve
Place the dessert in the refrigerator for 30min to 1 hour. Before the chocolate has almost set but not completely, add desired toppings (coconut flakes, sprinkles). If the chocolate is too runny, the toppings will sink into the chocolate.
Place bars back in the fridge for another 30min. Serve once the chocolate is set.
The nostalgic flavors of a classic root beer float are hard to beat. There’s just something about creamy vanilla ice cream swirling into bold, earthy-sweet root beer that brings you right back. But what if you could enjoy that same classic treat with a boost of protein, and even fiber, while still keeping it fun?
This protein root beer float has all the flavor you love, with extra nutrition to keep you satisfied. Each sip delivers that frothy, creamy goodness while helping you hit your protein goals. And if you’re in the mood for a grown-up twist, I’ll also share how to turn this into an adult root beer float for the perfect summer night treat.
Three reasons why I Love This Recipe
High in Protein, Still Feels Like a Treat This float takes a nostalgic classic and gives it a nutritious upgrade. It’s creamy, satisfying, and delivers a solid protein boost—without sacrificing that indulgent soda-fountain feel.
Perfect for Post-Workout or Sweet Snack Cravings It’s a fun way to rehydrate and refuel after a workout, or to enjoy a sweet treat that actually supports your goals. Light, refreshing, and balanced.
Totally Customizable You can switch things up with different ice cream flavors or soda varieties. Try chocolate ice cream with cola, or add toppings like cinnamon, whipped cream, or a drizzle of protein sauce.
2 tablespoons half-and-half (added after freezing)
Optional: For more vanilla flavor add 1/2 tsp vanilla bean paste for vanilla bean ice cream.
For the Float (Single Serving)
1 cup root beer (Olipop or your favorite brand of root beer)
1 scoop protein ice cream
Optional toppings: whipped cream, cinnamon, protein drizzle
Instructions
Make the Protein Ice Cream
Blend the Base In a Creami pint container, combine Fairlife milk and vanilla pudding mix. Use a milk frother to blend until smooth and well combined.
Freeze Freeze the container for at least 24 hours until solid.
Spin the Ice Cream Remove from freezer and let sit for a few minutes if too hard. Place in the Ninja Creami and use the Lite Ice Cream function.
Add Half-and-Half After the first spin, add 2 tablespoons of half-and-half to the pint and re-spin. Repeat once if needed for a creamier texture.
Assemble the Root Beer Float
Prep the Glass Slowly pour 1 cup of root beer into a tall glass, leaving room for the ice cream. Go slow to prevent overflow.
Add the Ice Cream Add 2-3 scoops of vanilla ice cream from your freshly spun protein ice cream to the bottom of the glass. Then pour 1 cup of root beer. Let it foam naturally.
Serve & Enjoy Enjoy as-is for a classic float feel, or give it a gentle stir if you prefer it blended. To the top of the glass add whipped cream, a single maraschino cherry, or a drizzle of chocolate sauce if desired.
Make It an Adult Root Beer Float
Want to turn your float into a fun, grown-up treat? You’ve got two great options:
Add a splash of vanilla vodka for a spiked soda-shop feel. It’s simple, smooth, and keeps the root beer vibe going strong.
Or swap the soda for stout beer, my personal favorite is Guinness. Back when I was waitressing, my shift drink was always a Guinness float. There’s something about the way that rich, malty beer blends with creamy vanilla ice cream that’s just unbeatable. It’s basically dessert and happy hour in one glass.
Either way, the protein ice cream still holds its own, giving you a treat that feels indulgent and satisfying. Perfect for backyard BBQs, warm summer nights, or anytime you want something nostalgic with a grown-up twist.
More Variations and Customizations
This float is easy to make your own. Try using different root beer brands for subtle flavor shifts, or swap in a flavored soda like orange or cherry for something totally new. Fiber Coke is a great alternative if you’re looking to add a little extra fiber and support gut health. You can also change up the ice cream, vanilla, caramel, or chocolate protein ice cream all bring their own unique spin and pair deliciously with fizzy soda.
When to Enjoy This Recipe
This protein root beer float is perfect on a hot summer day when you want something cold, creamy, and refreshing. It’s a fun twist on a classic drink that’s great for summer parties, serve it in tall glasses and let everyone customize their own with toppings or different sodas.
Want to take it up a notch? Turn it into a hard root beer float by swapping the soda for a chilled stout or hard root beer. It makes for a rich, grown-up version that’s great for backyard hangouts or casual get-togethers.
Best Tips for the Best Protein Root Beer Float
Want to make your float even better? Try these hacks.
Pour the soda slowly at an angle to keep it from foaming over.
For extra bubbles, add the ice cream first and pour the soda on top.
Use a chilled glass to keep everything cold and refreshing.
A straw and spoon combo makes it easier (and more fun) to enjoy. I love scooping up chunks of ice cream along with that fizzy root beer float.
Important: If your protein ice cream is crumbly after the first spin, don’t worry! Just add a splash of liquid (half and Half, cream, or whole milk) and run a re-spin, sometimes twice, for a smooth, creamy texture.
Blend Base: Add protein milk + pudding mix to a Creami pint. Froth until smooth.Freeze: Freeze flat for 24 hrs.Spin: Use Lite Ice Cream setting.Add Cream: Pour in half-and-half, re-spin. Repeat if needed for creaminess.
Root Beer Float Instructions
Pour root beer into a tall glass.Add 2-3 scoops of ice cream. Let it foam naturally.Add optional toppings and enjoy!
Notes
Make It Adult
Add a splash of vanilla vodka or
Swap soda for stout beer (like Guinness)
-Yield: 1 pint (4 scoops)Servings: 2 root beer floatsNutrition (per serving with 2 scoops of protein ice cream + 1 cup Olipop Root Beer):
Calories: 160
Protein: 14g
Carbohydrates: 18g
Fiber: 2g
Added Sugar: 2g
Fat: 4.5g
Nutrition may vary slightly depending on your root beer brand and portion size. Calculated using Fairlife Vanilla Protein Milk, instant vanilla pudding mix, half-and-half, and Olipop Root Beer.
Baked apples are a simple, comforting dessert that works year-round, but they’re especially perfect when apples are in season. Whether you’re picking fresh apples in the fall or just craving something warm and cozy, this recipe brings the flavors of apple crisp in a fraction of the time.
It’s an easy, healthier dessert, perfect for a weeknight treat yet special enough to serve at a gathering.
Why This Recipe Works
Quick and Easy Dessert: No need to turn on the oven. The air fryer bakes the apples in about 15 minutes, making it perfect for busy nights or last-minute cravings.
Great Flavor and Texture: The apples soften without becoming mushy, while the pecan oat topping turns crisp and golden for the perfect balance of tenderness and crunch.
Simple Ingredients: Everything you need is likely already in your kitchen, making this a no-fuss recipe.
Customizable: Use your favorite fresh apples, swap pecans for walnuts, or adjust the sweetness to suit your taste.
A Healthier Way to Satisfy a Sweet Tooth
This recipe delivers the warm, cozy flavors of apple crisp while keeping things lighter. It’s naturally sweetened and made with wholesome ingredients, making it a great healthy dessert option.
Perfect for Apple Season and Holiday Gatherings
Whether you’re taking advantage of apple season with freshly picked fruit or looking for a crowd-pleasing apple dessert, this recipe fits the occasion. It’s easy enough for a weeknight treat and special enough to be a great addition to a Thanksgiving spread.
You covered everything, but this version highlights your key points in a more structured way while keeping it evergreen. Let me know if you’d like any tweaks!
Tools You’ll Need
Having the right tools makes this recipe even easier:
Air Fryer: Ensures quick, even cooking with a crisp topping.
Paring Knife or Melon Baller: Helps core the apples and create a well for the topping.
Mixing Bowl: For combining the crumble topping ingredients.
Measuring Spoons & Cups: For accurate ingredient portions.
Small Spoon: For filling the apples with the crumble topping.
Parchment Paper or Foil (Optional): Helps prevent the topping from falling through the air fryer basket.
Baking Dish (If Using the Oven): Needed for the Easy Baked Apples method.
Using these tools will help streamline the process and ensure the best results.
Ingredients For Air Fryer Baked Apples
Apples
The best apples for baking are firm varieties that hold their shape. Avoid softer apples like Red Delicious, which can become too mushy when baked. Some great options include:
Granny Smith: Tart and firm, a classic choice for baking.
Honeycrisp: Naturally sweet with a crisp texture.
Pink Lady: A balance of sweet and tart with a firm bite.
Jonagold: Juicy with a mild sweetness that works well in baked desserts.
Topping Ingredients
This topping adds a satisfying crunch and warm, spiced flavor while keeping the recipe balanced with wholesome ingredients:
Old-Fashioned Oats: Adds a hearty, nutty texture. Quick oats can work but will soften more.
Pecan Pieces: Brings crunch and a rich, buttery flavor. Walnuts or almonds are great alternatives.
Brown Sugar: Creates a caramel-like sweetness. Coconut sugar or maple syrup are good unrefined options.
Butter: Helps bind the topping and adds flavor. For a dairy-free option, use vegan butter or coconut oil.
Flour: Helps hold the topping together. Whole wheat, oat, or almond flour work well.
Cinnamon & Kosher Salt: Enhances warmth and balances sweetness.
This recipe embraces a flexitarian approach, using whole ingredients with room for simple swaps. It’s naturally vegetarian and can be easily adjusted to fit dairy-free or gluten-free needs.
How to Make Air Fryer Baked Apples
Step 1: Prepare the Apples
Wash and cut the apples in half. Use a paring knife or melon baller to remove the core and seeds, creating a small well in the center for the topping.
Step 2: Add Cinnamon Sugar
In a small bowl, mix 1 tablespoon brown sugar with 1 teaspoon cinnamon. Sprinkle the mixture over the apples to enhance their natural sweetness and warm flavor.
Step 3: Make the Crumble Topping
In a bowl, combine the oats, pecans, brown sugar, flour, cinnamon, and salt. Add the butter and use your hands to mix until the topping reaches a crumbly texture.
Step 4: Air Fry the Apples
Evenly distribute the crumble topping over each apple half. Place the apples cut-side up in the air fryer basket. Air fry at 350°F for 15 to 20 minutes, or until the apples are tender and the topping is golden brown. Cooking time may vary depending on the size of the apples and the air fryer model.
Option to Bake: Easy Baked Apples
No air fryer? No problem! For oven-baked apples, place the prepared apple halves in a baking dish and cover loosely with foil. Bake at 350°F for 30 to 35 minutes, or until the apples are soft and the topping is crisp. Remove the foil for the last 10 minutes for extra crunch.
Both methods create a warm, spiced apple dessert with a crisp, buttery topping, perfect for any occasion!
Air Fryer Tips
Place the apples in a single layer to ensure even cooking.
Use parchment paper or a small sheet of foil in the air fryer basket to prevent the topping from falling through.
Check the apples at the 12-minute mark if using smaller varieties.
How to Serve
These baked apples are delicious on their own, but they can also be served with:
A scoop of vanilla ice cream
A drizzle of caramel sauce or maple syrup
A dollop of Greek yogurt for extra protein
Chopped nuts or granola for additional crunch
whipped cream, stuffed apples, delicious recipe, sprinkle of cinnamon, great toppings
Storage and Reheating
How to Store
Store baked apples in an airtight container in the refrigerator for up to three days.
How to Reheat
Air Fryer: Heat at 325°F for 3 to 5 minutes to restore crispiness.
Microwave: Warm for 30 to 45 seconds for a softer texture.
Oven: Bake at 350°F for 10 minutes to heat evenly.
Note: Reheating times may vary depending on the size of the apples and your appliance. Check periodically to avoid overcooking.
Ask A Dietitian (FAQ)
Do I need to peel the apples before baking?
No. I would actually recommend keeping the peel to help the apples hold their shape and adds fiber and nutrients. However, if you prefer a softer texture, you can peel them before baking.
Are baked apples as nutritious as raw apples?
No, but baked apples are still awesome! Baking slightly reduces the vitamin C content, but apples still retain fiber and antioxidants. If you want to maximize the nutrients, eat them raw, but baked apples are still a great way to enjoy fruit.
Can I make this recipe without sugar?
Yes. Try using maple syrup, honey, or mashed banana for natural sweetness. You can also leave out the sweetener entirely, as the apples provide natural sugars.
Can this recipe be made vegan?
Yes. Swap the butter for coconut oil or a dairy-free alternative.
Can baked apples be frozen?
Yes. Let them cool completely before freezing. Reheat in the air fryer at 325°F for five minutes or until warmed through.
Final Thoughts
Air Fryer Baked Apples are a quick and easy way to enjoy a warm, spiced apple dessert with minimal effort. They are perfect for fall and can be customized to suit your taste. Whether served on their own or with a scoop of ice cream, they bring the flavors of apple pie without the extra work.
If you try this recipe, let me know how it turns out and what toppings you used! For more easy, seasonal recipes and cooking tips, sign up for my newsletter to get new ideas straight to your inbox.
4applesfirm and flavorful such as gala, honeycrisp, or granny smith.
1/4cuprolled oats
1/4cupcold butter, cubed
1/4cupbrown sugar
2tbspall-purpose flour
1/4tspcinnamon
1/4tspkosher salt
Instructions
Prepare the Apples
Wash and cut the apples in half. Remove the seeds and inner core to create a small crater for the crumble to sit in. Combine the 1 tbsp of brown sugar and 1 tsp of cinnamon in a small bowl.
Sprinkle the cinnamon sugar mixture over the prepped apples.
Mix The Topping
In a small bowl, mix together the topping ingredients. Use the warmth of your hands to work the butter in with the other topping ingredients.
Place in Air Fryer
Top the apples with the Oat Pecan topping/crumble. Gently place the apples in the air fryer.
Bake/Air Fry
Place in air fryer, crumble side up. Set air fryer to 350°F and cook for ~15 minutes. Timing may vary depending on the size and type of apples used.
Serve:
Remove the baked apples from the oven allowing them to cool slightly before serving. For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Craving something sweet but looking for a better option? Snickers Dates are a simple, satisfying treat that combines natural sweetness, creamy richness, and a little crunch.
They make a great snack, dessert, or party treat and are always a crowd favorite. Made with just a few wholesome ingredients, they’re delicious chilled or at room temperature. Best of all, they have all the flavors of a Snickers bar without the processed sugars.
Let’s make some Snickers Dates!
5 Reasons Why I Love Snickers Dates
This is a no added sugar recipe (*not including a small amount of sugar in the dark chocolate). The dates have natural sugar and the perfect caramel-like flavor for a Snickers Stuffed Date.
Dark chocolate and majdool dates are a magical flavor combination.
This is a 5-ingredient easy recipe!
Yet, another, quick and easy “No bake” dessert that can be made into a big batch in advance.
This recipe is simply delicious, especially when topped with a bit of flaky sea salt.
The Ingredients in Snickers Dates
Dates: Medjool Dates are the base of this recipe. I like to use natural delights dates. The chewy dates are what make this recipe like a healthy snickers bar, they are similar to the yummy nougat and caramel layers. This makes snickers dates a healthier alternative to this favorite candy bar.
Crunchy Peanut Butter: Use your favorite brand of peanut butter in this date recipe. The crunchy peanut butter represents the peanuts of the Snickers Bar. You could also use creamy peanut butter in this recipe. Have a peanut allergy or other reason for not wanting to use peanut butter? You can use almond butter or cashew butter instead.
Coconut Oil: There is an option here to omit the coconut oil, but it helps the chocolate remain shiny as it cools. This makes the dates look appetizing.
Peanuts: Peanuts are a beautiful topper for these Snicker Stuffed Dates. Additionally, peanuts to define the look of these dates. I like making these Snickers Stuffed Dates alongside my Almond Joy Stuffed Dates, which I top with coconut flakes (recipe coming soon).
How to Make Dates with Peanut Butter
In three easy steps
Melt Chocolate
Place the chocolate and coconut oil in a microwave-safe small bowl.
Then, melt the chocolate in a microwave-safe bowl, first for two 30-second increments, then in 10-second intervals, stirring between. It should take about a minute and a half in total.
Using a sharp knife, remove the pit of each date and slice it in half. Once this step is complete, you will have 20 date halves.
Fill each date crevasse with a little less than 1 teaspoon of peanut butter. Continue with the remaining 19 date halves.
Place the peanut butter stuffed date in the bowl of melted chocolate. Use the rubber spatula to help coat the outside.
Place the date on your parchment paper lined cookie sheet in a single layer and sprinkle the crushed peanuts and/or some flaky salt on top of the dates.
Chill and Serve
For the final step, once all the dates are ready to go, place the cookie sheet in the refrigerator for at least 15 minutes to allow the chocolate coating to solidify. Store in the refrigerator in an airtight container for up to a week and enjoy this sweet treat all week long.
Dates: A Naturally Sweet Flexitarian Staple
Dates are one of my favorite natural sweeteners to add to plant-focused recipes. They offer a rich, caramel-like sweetness while providing fiber, antioxidants, and essential nutrients. Below, I’ll cover their origins, where they grow, the best ways to store them, their nutritional benefits, and how I love using them in flexitarian meals.
Where Do Dates Come From?
Dates originate from the Middle East, where they grow in large clusters on date palm trees.
Where Do Dates Grow?
These fruits thrive in hot, dry climates. In addition to the Middle East, dates are grown in regions like Africa, Arizona, and California.
How to Store Dates
Dried dates can be kept at room temperature for up to six months, but for long-term freshness, store them in the refrigerator for up to a year.
Why Are Dates a Great Flexitarian Ingredient?
Dates are more than just a natural sweetener. They’re packed with fiber, antioxidants, and even small amounts of protein and iron. Their natural sugars provide quick energy, making them a great addition to plant-based snacks, desserts, and even savory dishes.
If you follow a flexitarian diet, a mostly plant-based way of eating that includes occasional animal products. Dates are an easy way to add natural sweetness without refined sugar. I love blending them into smoothies, stirring them into energy bites, baking them into treats, or using them to add depth to sauces and dressings. They bring natural sweetness and a boost of nutrients to any recipe.
Microwave chocolate and coconut oil in a heat-safe bowl for 30 seconds, then in 10-second intervals, stirring until smooth (~1½ minutes total).
Stuff and Chocolate Coat Dates
Slice each date in half, removing pits (20 halves total). Fill each crevice with just under 1 tsp peanut butter.
Dip each stuffed date in melted chocolate, using a spatula to coat evenly. Place on a parchment-lined cookie sheet and sprinkle with ½ tsp chopped peanuts.
Chill and Serve
Refrigerate 30 minutes until set. Let sit at room temperature for 5–10 minutes before serving.
Notes
Chunky Peanut Butter
The amount of peanut butter may vary depending on how much is used to fill each date. Expect to use approximately ⅓ cup, but you may need slightly more or less.
Dark Chocolate
For best results, use dark chocolate with at least 80% cocoa solids. The recipe is calculated using 3.5 oz (100g) of 85% dark chocolate, but you may melt extra to ensure easy coating. If using more chocolate, note that this may slightly alter the nutrition information.
StorageStore the chocolate-covered dates in an airtight container in the refrigerator for up to one week.Nutrition DisclaimerNutrition values are based on the ingredients listed and may vary depending on the specific brands, types of peanut butter, and chocolate used, as well as any modifications to portion sizes.
This gluten-free strawberry shortcake features tender cornbread drop biscuits made with cornmeal and coconut flour. Slightly sweet and rustic, they pair perfectly with juicy strawberries and fresh whipped cream.
Instead of traditional shortcake or pound cake, this version uses cornmeal biscuits that soak up homemade strawberry sauce and complement the richness of whipped cream. Each component is versatile, drop biscuits work for breakfast or dinner, strawberry sauce is great on pancakes or yogurt, and whipped cream adds a creamy finish to any dessert.
Make extra biscuits, and you’re halfway to dessert or a sweet breakfast the next day!
Why This Recipe Works
Cornbread drop biscuits have a crisp edge, tender crumb, and subtle sweetness that pairs perfectly with juicy strawberries. The homemade strawberry sauce enhances the natural flavor of the berries, and freshly whipped cream adds a light, airy finish.
Ingredients Breakdown
Strawberry Cornbread Drop Biscuits
These biscuits bring a balance of sweetness and texture, making them a great alternative to traditional shortcake. They have a slightly crisp edge, a tender crumb, and bursts of juicy strawberries in every bite. Plus, this recipe is naturally gluten-free, using coconut flour and cornmeal instead of wheat-based flour.
Ingredient Breakdown
Cornmeal: Adds a subtle crunch and rich corn flavor. Opt for stone-ground cornmeal for a more rustic texture.
Coconut flour: A naturally gluten-free alternative that helps absorb moisture while keeping the biscuits tender.
Coconut sugar: A lightly caramel-flavored sweetener that enhances the strawberries’ natural sweetness. Can be swapped for regular sugar or another sweetener of choice.
Baking powder: Provides lift, helping the biscuits rise and stay light.
Salt: Balances the sweetness and enhances the overall flavor.
Cold butter: Adds flakiness and richness. For a dairy-free version, use plant-based butter.
Milk (or milk + vinegar): Keeps the biscuits moist while adding a slight tang. Dairy-free milk works just as well.
Eggs: Help bind the ingredients together and contribute to a fluffy texture.
optional – fresh strawberries: Add pops of natural sweetness. If out of season, thawed and drained frozen strawberries can be used.
optional – corn: A unique addition that enhances the texture and adds natural sweetness.
Shortcut Option: If making biscuits from scratch isn’t an option, store-bought biscuits work too. Choose pre-baked or refrigerated quick-bake biscuits with a light, flaky texture that can hold up to the juicy strawberries and whipped cream. Warming them before serving helps bring out their best flavor.
Since these biscuits are naturally gluten-free, they are a great option for those avoiding wheat while still wanting a classic shortcake experience.
.
Strawberry Sauce
A simple, naturally sweet topping that enhances the fresh berries’ flavor without relying on refined sugar.
Fresh strawberries, hulled and sliced: Peak-season strawberries have the best flavor. If using off-season berries, macerating them with a little sweetener helps bring out their juices.
Honey or sugar: Honey adds depth and pairs well with berries, while sugar draws out juices and creates a syrupy consistency. Maple syrup is a great alternative for a plant-based option.
Lemon juice: A little acidity brightens the flavors and keeps the berries fresh and vibrant.
Shortcut:If short on time, substitute with a high-quality strawberry jam or preserves. Warm slightly in the microwave or on the stovetop for a saucier consistency.
Whipped Cream
Light, airy, and the perfect complement to the biscuit and berries.
Heavy whipping cream: Rich and creamy with a soft, fluffy texture. For a plant-based version, use full-fat coconut milk or a dairy-free whipped topping. You could use cool whip or a coconut milk whipped cream.
Powdered sugar (optional): Adds slight sweetness without making the whipped cream too heavy. Can be omitted or replaced with a touch of maple syrup.
Vanilla extract (optional): A small amount enhances the overall flavor and adds a touch of warmth.
Shortcut: Use store-bought canned whipped cream for convenience. If choosing a pre-made option, I recommend a brand with minimal ingredients like Natural by Nature Organic Classic Whipped Cream.
How to Make This Strawberry Shortcake Variation
Make the Biscuits
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs and milk. Stir in the egg and milk mixture unntil just combined, don’t overmix. Gently fold in the chopped strawberries.
Scoop 6 to 8 biscuits onto the prepared baking sheet. Bake for 15 to 18 minutes, until golden brown. Let cool slightly before serving.
Make the Strawberry Sauce
Combine sliced strawberries with honey or sugar and lemon juice in a bowl. Let sit for 10 to 15 minutes, stirring occasionally, until the strawberries release their juices.
Whip Cream
Chill a mixing bowl in the freezer for 15 minutes. Add the heavy cream, powdered sugar, and vanilla if using. Beat on medium speed for 2 to 4 minutes, until soft peaks form. Stop before it becomes grainy.
Assemble the Shortcake
Slice the biscuits in half and place the bottoms on serving plates. Spoon strawberry sauce over each biscuit and let it soak in. Add fresh strawberries for extra texture. Top with whipped cream, then place the biscuit tops over the filling. Serve immediately.
Tips for the Best Strawberry Shortcake
Choose fresh, in-season strawberries. Locally grown strawberries have the best flavor and texture. If using off-season berries, toss them with a little honey or maple syrup to boost their sweetness.
Keep the butter cold for flaky biscuits. This prevents them from becoming dense. Bake until golden brown for the best texture.
Macerate the strawberries. Let them sit with honey or sugar to draw out their natural juices, making the shortcake extra flavorful.
Make it ahead. Biscuits can be baked a day in advance and warmed before serving. Strawberry sauce keeps for up to five days in the fridge, and whipped cream can be made a few hours ahead.
Variations on This Gluten-Free Dessert
Mixed Berry Shortcake: Swap some or all of the strawberries for blueberries, raspberries, or blackberries for a more complex berry flavor.
Citrus-Infused Shortcake: Add a teaspoon of orange or lemon zest to the biscuit dough for a bright, refreshing twist. A splash of citrus juice in the strawberry sauce enhances the berries’ natural sweetness.
Boozy Shortcake: Stir a splash of Grand Marnier or rum into the strawberry sauce, or whisk a tablespoon of bourbon into the whipped cream for a grown-up version.
Dairy-Free/Vegan: Use plant-based butter and milk in the biscuits and swap heavy whipping cream for coconut whipped cream. Maple syrup is a great alternative to honey in the sauce.
Pair with Ice Cream: Serve with your favorite vanilla ice cream for an extra indulgent dessert. I love Tillamook!
Storage Suggestions
Biscuits keep for one to two days at room temperature or up to three months in the freezer. Strawberry sauce lasts five days in the fridge, and whipped cream is best fresh but can be refrigerated for 24 hours.
This strawberry shortcake with cornbread drop biscuits is easy to make, bursting with fresh flavors, and perfect for celebrating strawberry season!
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix the dry ingredients. Cut in cold butter until crumbly. In a small bowl whisk milk and eggs. Stir in egg/milk mixture, until just combined. Drop 6 to 8 biscuits onto the baking sheet. Bake 15 to 18 minutes until golden brown. Let cool slightly.Shortcut: Use store-bought or quick-bake biscuits. Warm before serving.
Strawberry Sauce (Or Jam)
Mix sliced strawberries, honey (or sugar), and lemon juice in a bowl. Let sit 10 to 15 minutes to release juices.Shortcut: Use warmed strawberry jam or preserves.Or use Sarah's Strawberry Sauce
Whipped Cream (Homemade or Store-Bought)
Chill a bowl for 15 minutes. Add heavy cream, powdered sugar, and vanilla.Whip on medium speed for 2 to 4 minutes until soft peaks form.Shortcut: Use canned whipped cream.
Assemble the Shortcake
Slice biscuits in half. Layer with strawberry sauce, fresh strawberries, and whipped cream. Top with the biscuit lid and serve immediately.
Notes
Nutrition Information: The nutritional content of this recipe will vary based on the specific ingredients and portion sizes used. Factors such as the type of milk, butter, sugar, and add-ins can impact calorie, fat, carbohydrate, and protein counts. I
How To Make Dehydrated Watermelon For Watermelon Jerky
Dehydrated watermelon is one of my favorite homemade snacks. It is naturally sweet, chewy, and tastes just like a watermelon Jolly Ranchers. I love making a batch before a camping or backpacking trip because it is lightweight, easy to pack, and holds up well on the trail. It is also a great snack to have on hand for long hikes or just to keep in the pantry for a quick treat.
With just a few minutes of prep, you can set the slices in the dehydrator and let time do the work. The result is a simple, whole-food snack that feels like a treat but is made with just one ingredient.
Why You’ll Love This Recipe
Naturally Sweet: No added sugar. The natural sugars concentrate as the watermelon dries, creating an intense, candy-like flavor.
Lightweight & Portable: Perfect for camping, hiking, or road trips.
Simple & Whole-Food Based: Just fresh watermelon, with an optional sprinkle of flaky sea salt.
Dietitian-Approved: Watermelon is hydrating and full of antioxidants like lycopene and vitamin C.
Peak Summer Flavor: Watermelon is at its best in the summer months when it is ripe, sweet, and refreshing. Drying it captures that peak-season flavor so I can enjoy it long after watermelon season ends.
Easy Snack: This its a healthy treat and a healthy alternative to many processed food snacks.
What You’ll Need
Equipment
Sharp Knife & Cutting Board: For slicing the watermelon.
Food Dehydrator: I use the NESCO Garden Master Pro, but any dehydrator will work.
Parchment Paper: Helps prevent sticking.
Airtight Storage: Use a resealable bag or airtight container.
Oxygen Absorbers: To help keep this healthy snack fresh.
Ingredients
Watermelon: Seedless watermelon works best. Choose a ripe, sweet, juice watermelon for the best flavor. I like to purchase mine when the farmers markets are bursting with fresh melon but you can also use watermelon from your local grocery store! Optional: Flaky Sea Salt: A sprinkle enhances the natural sweetness and brings out the flavor of this “watermelon candy”.
How to Dehydrate Watermelon
1. Prep the Watermelon
Cut the watermelon in half, then slice it into long strips that are ¼-inch thick. Remove the rind from your thin strips.
Strips work well, but you can also cut thicker slices like triangles or cubes.
Tip: To reduce food waste, save the watermelon rind for pickled watermelon rinds or add them to your compost.
2. Load the Dehydrator
Pat the watermelon slices dry with a paper towel to remove excess moisture.
Arrange them on the dehydrator trays in a single layer, without overlapping.
Set the dehydrator to 125-135°F and let it run for 12-24 hours until the watermelon is pliable but not sticky.
NOTE: Dehydrating time for dehydrated foods depends on several factors, including the water content of the food, the humidity in your environment, and the efficiency of your dehydrator.
For watermelon, thicker slices or especially juicy watermelon may take longer to dry, while drier climates can speed up the process. For best results, after 12hours check for doneness by looking for a chewy, fruit-leather-like texture that is pliable but not sticky. If the pieces feel too soft, continue dehydrating in 1- to 3-hour increments until they reach doneness.
3. Cool & Store
Let the dried watermelon sit in the dehydrator for 2-3 hours to cool completely.
Place the slices on parchment paper, not overlapping then roll them up, and store them in a zip-top bag or airtight container. The watermelon may stick together if it is overlapping.
Keep in a cool, dry place away from direct sunlight.
Long Term Storage Tip: Properly dried watermelon and other homemade dried fruit can last for several months when stored in an airtight container with one oxygen absorber.
Dietitian Q&A
Is dehydrated watermelon a healthy snack?
Yes, like other dehydrated fruit, it is naturally sweet and free from added sugars. It provides electrolytes, antioxidants, and fiber, making it a great alternative to processed snacks. This dehydrated sweet watermelon is like a healthy candy!
What can you use dehydrated watermelon for?
A trail-friendly snack for hiking, camping, and backpacking A candy alternative for kids and adults A mix-in for granola, oatmeal, or homemade trail mix A topping for yogurt bowls or smoothie bowls
Is dehydrated watermelon chewy?
Yes. It has a fruit-leather-like texture that is flexible but not sticky.
Final Thoughts
Dehydrated watermelon is one of the easiest homemade snacks. It has no added sugar, no preservatives, and just one ingredient. Whether you are packing for a trip or looking for a naturally sweet snack to keep at home, this watermelon jerky is a great option.
Have you tried dehydrating fruit before? What is your favorite dehydrated snack?
Enjoy This Recipe?
If you enjoyed this article and recipe, you may also enjoy these!
Dehydrated Cucumbers – Because now that you have your dehydrator out, make more dehydrated foods!
Cut the melon in half, then cut the watermelon into long ¼ inch-thick strips removing the rind. (option to save the rind for pickled watermelon rinds!)
I like to cut the watermelon into strips but you can cut triangular slices or even cubes!
Load the dehydrator
Pat dry to remove excess moisture. Without overlapping, place the watermelon dehydrator trays. Dehydrate at 125 to 135 degrees F for 12-24 hours or until watermelon resembles thin pieces that are pliable but not sticky.
Cool and store the dehydrated watermelon
Once the watermelon pieces are dried, let it rest at room temperature to cool. No need for a cooling rack, just let the watermelon sit in the dehydrator for 2 to 3 hours.
Then, when the watermelon is ready for storage, lay it on parchment paper sheets so the watermelon slices or strips are not overlapping. Roll up parchment and store in a ziploc bag or airtight container.
Place in a dry place away from direct sunlight. You may set up a parchment paper-dried watermelon station over a baking sheet or wrap things up on a clean countertop.
