How To Make Panera Strawberry Banana Smoothie At Home
This Strawberry Banana Smoothie tastes like a Panera Smoothie! This recipe is perfect for those chaotic mornings when you need something quick and portable for “on-the-go” breakfast. Rather than skip breakfast, grab a couple of yummy breakfast cookies, or better yet, whip up a smoothie like this Panera Copycat.
Smoothies are a great way to get your daily servings of fruits and veggies while also being a busy bee. From leaving for work extra early to prepare for that presentation, to dropping the kids off at school, to hitting up the gym at 5 am before you tackle your day, let’s face it, sitting down and enjoying breakfast just isn’t realistic. But when you do have time, this recipe can be enjoyed when you can mindfully savor every lick, sip, and slurp.
How To Make a Panera Bread Strawberry Banana Smoothie Recipe
Making your very own Panera Strawberry Banana Smoothie at home is easy!
Let’s start with the ingredients.
Fruit: Strawberries & Bananas
For this recipe, I chose frozen strawberries and bananas. You could also use strawberry puree, or fresh strawberries and bananas in this recipe. I prefer to use frozen fruit so I do not need any ice.
Make this a Panera Strawberry Smoothie by omitting the bananas or a Peanut Butter Banana Smoothie by omitting the strawberries and adding a spoonful of peanut butter! Note, that the nutrition facts for your smoothie will change depending on what fruits and ingredients you use.
Liquid: Milk of Choice
My milk of choice is soy milk for its flavor and nutritional value. You could use almond milk, oat milk, coconut milk, or cow’s milk in this fruit smoothie recipe.
Sweetness: Dates
This sticky & sweet dried fruit is my go-to sweet addition to my smoothies. At times, I might even use date syrup. Some other sweet choices include maple syrup, honey, or (my gosh) refined sugar. My sweetener choice is based on the flavor profile of the smoothie but also my mood!
Example: I might use maple syrup in a banana oatmeal smoothie to give it an extra “breakfasty” taste.
Fat: Nut Butter or Fat Plain Greek Yogurt
Fat is essential for my creamy smoothies. Have you ever made a smoothie and it was all foam?! I have, and there is nothing I despise more (being a little dramatic here but it really is disappointing).
There are a few explanations for the foam (which I will definitely be diving into in a future blog post) but I stick to one rule to prevent foam and ensure creaminess, always add fat. Insoluble fiber does not dissolve in water and is often the culprit of foaminess. Insoluble fiber can be found in many fruits and vegetables that we put in our smoothies.
Adding fat is one of my best tips to prevent the fiber from foaming up! But really, I also love the taste and satiation the added fat brings!
Some other fats that are excellent in a healthy smoothie include:
Whole milk, which also functions as a liquid
Avocado, which is especially delicious when combined with blueberries
Full-fat plain Greek yogurt
Nuts and/or seed butter. One of my favorite nut/seed butter to use is Almond. I just love the taste of almond butter in a smoothie, especially when paired with almond extract. It is the perfect subtle flavor that has the taster going, hmmmmm yummy, that’s so good, what is that flavor I am tasting?!
Protein Powder or Collagen Powder Add Ins
I like to add protein powder to most of my smoothies. The added protein keeps me satisfied and helps me meet my protein needs for the day! One of my favorite delicious breakfast hacks is to include at least 30g of protein in my healthy breakfast meal!
To help me keep track of my protein I use the food diary also known as MyFitnessPal exercise tracker (in my opinion the best macro tracking app). It helps me stay on top of the grams of protein I am consuming throughout the week. Plus, it’s free!
More Ingredient Add Ins
More Strawberry Banana Smoothie with Delicious Add-Ins!
Creatine: 3-5g of creatine is ideal for supporting muscle strength and recovery, especially if you’re on a fitness journey. This flavorless addition blends easily without altering the smoothie’s creamy texture.
Chia & Flax Seed Mix: Combining chia and flax seeds provides a powerful mix of omega-3 fatty acids, fiber, and protein. Together, they support heart and digestive health, help keep you full longer, and add a gentle nutty flavor that complements the smoothie’s sweetness. Just a tablespoon or two is all you need!
Apple Juice or Fruit Juice: A splash of apple juice or any preferred fruit juice adds a natural sweetener, intensifying the fruity flavors.
Coconut Yogurt: For a creamy smoothie with a tropical twist, mix in a spoonful of coconut yogurt.
Frozen Cauliflower: Adding a handful of frozen cauliflower florets or riced cauliflower is a clever way to thicken your smoothie without extra sugar or calories. Cauliflower is packed with vitamin C, fiber, and antioxidants, making your smoothie creamy, nutrient-dense, and you still have a super delicious smoothie.
Honey or Maple Syrup: A drizzle of honey or maple syrup can add subtle natural sweetness without overpowering the fruit flavors.
Step By Step Instructions
Step 1: Add All Ingredients
Place all your measured ingredients into a blender. This could include fruits, liquids, yogurt, and any additional flavorings or supplements.
Step 2: Blend the Ingredients
Secure the blender lid and blend until the mixture is smooth. Check for any unblended chunks and blend again if needed.
Step 3: Taste and Adjust
Give your smoothie a taste and adjust based on your preferences:
Too thick? Add a bit more soy milk (or your preferred liquid).
Too thin? Add more yogurt or ice to thicken it up.
Not sweet enough? Add a date or a small amount of sweetener.
Serving Suggestions
Take your smoothie to the next level with these creative serving ideas:
Classic Glass: Serve in a chilled glass with a straw or fruit garnish.
Smoothie Bowl: Pour into a bowl and top with granola, fruit, or seeds.
On-the-Go: Pour into a thermos for an easy, portable snack.
Layered: Feeling extra? Combine two smoothie flavors for a fun layered effect.
Frozen Popsicles: Perfect for leftovers! Pour into popsicle molds and freeze for a cool treat.
Speaking of Leftovers
In addition to making Frozen Popsicles, you can also try these other options:
Refrigerate: Store in the fridge for a quick snack later. I prefer smoothies fresh, but it’s a good option for short-term storage!
Freeze in Ice Cube Trays: Pour into ice cube trays and freeze. Later, blend the smoothie cubes with milk and fresh fruit for an easy, ready-to-go smoothie.
3pitted medjool dates If not pitted, remove the pit in advance
2cupunsweetened soy milk
5tbspprotein powderunflavored, strawberry, or vanilla
¼cupfull-fat plain Greek yogurt
Instructions
Step 1: Add All Ingredients
Place all your measured ingredients into a blender. This could include fruits, liquids, yogurt, and any additional flavorings or supplements.
Step 2: Blend the Ingredients
Secure the blender lid and blend until the mixture is smooth. Check for any unblended chunks and blend again if needed.
Step 3: Taste and Adjust
Give your smoothie a taste and adjust based on your preferences:Too thick? Add a bit more soy milk (or your preferred liquid). Too thin? Add more yogurt or ice to thicken it up. Not sweet enough? Add a date or a small amount of sweetener.
Notes
Tip: If you like your smoothie thinner add more soy milk 1 TBSP at a time until your desired consistency. Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
As late spring transitions into early summer, I reach for this delightful Rhubarb Smoothie recipe, which perfectly captures the season’s essence. Each year, I celebrate the arrival of fresh rhubarb by making a batch of compote or jam, eagerly anticipating the moment this tart ingredient appears at the farmer’s market. If you can’t get enough of this seasonal treat, don’t worry, you can freeze rhubarb to enjoy its unique flavor even when it’s out of season!
Just remember to remove the rhubarb leaves, as they are not safe to eat due to their high oxalic acid content. Toss them in the compost pile and focus on those vibrant, delicious stalks instead.
This smoothie makes for a refreshing morning boost or a tasty snack throughout the day, and its pretty pink hue is sure to bring a smile to your face!
Quick Tip For Freezing Rhubarb
When it is rhubarb season save that tart rhubarb! To freeze rhubarb, simply wash and chop the rhubarb stalks into 1-inch pieces. Spread them in a single layer on a baking sheet and freeze for 1-2 hours until firm. Then, transfer the frozen pieces to airtight freezer bags, removing as much air as possible before sealing. Label the bags with the date, and store them in the freezer for up to a year!
Tools
Vitamix Blender or another high-powered blender
Ingredients In This Strawberry Rhubarb Smoothie
Rhubarb: Cooked rhubarb, prepared as a rhubarb compote or jam, adds a tangy sweetness to your smoothie.
Frozen Strawberries: While frozen strawberries provide a convenient chill, you can also use fresh strawberries. Just add a few ice cubes to keep the smoothie thick and cool.
Coconut Water: This adds a subtle sweetness and a hydrating boost, perfectly complementing the tartness of the rhubarb and strawberries.
Orange Juice: This adds more flavor, sweetness, and depth.
Add-ins
Protein: Enhance your smoothie with a protein boost by adding pumpkin seeds, protein powder, or collagen.
Fiber: Incorporate chia or flax seeds for an extra fiber kick that supports digestion.
Flavor: Sweeten and elevate the taste with a drizzle of maple syrup, a scoop of ice cream, or a splash of pomegranate juice for a unique twist.
Substitutions
Strawberries: If you want to switch things up, or don’t have strawberries, try using fresh fruits such as raspberries, cherries, or blackberries.
Liquid: For a creamy smoothie, opt for coconut milk, or another creamy plant-based milk.
Step-By-Step Instructions
This recipe is super easy to make.
Blend the Ingredients: In a blender, combine the cooked rhubarb or rhubarb jam, frozen strawberries (or fresh with ice), coconut water, and any optional protein, fiber, or flavor ingredients you’d like to add.
Adjust Consistency: Blend until smooth. If the smoothie is too thick, add a little more liquid until you reach your desired consistency.
Taste and Adjust: Taste your smoothie and adjust the sweetness or flavor as needed by adding honey, ice cream, or pomegranate juice.
A Variation
Transform your morning smoothie into a deliciously thick smoothie bowl by reducing the amount of liquid, making it so thick you can spoon it up! Pour the thickened smoothie into a bowl and top it with your favorite toppings, such as sliced sweet strawberries, crunchy nuts, seeds, and a sprinkle of granola.
Serving Suggestions
Pour the smoothie into a glass or bowl, adjusting the liquid as needed to find the right consistency. For a thicker smoothie bowl, reduce the liquid to create a delightful texture that you can enjoy with a spoon.
I love to serve this recipe as a light breakfast or as a complement to a heartier morning meal. It pairs wonderfully with avocado toast, waffles, or a savory quiche!
Additionally, this smoothie makes a fantastic snack, providing a tasty way to add more fiber and fruit to your diet throughout the day. Enjoy!
Dietitian Approved Recipe
This Strawberry Rhubarb Smoothie is a healthy addition to a balanced diet. It offers a delightful blend of flavors while providing essential nutrients. With its combination of fruits and vegetables, this smoothie is packed with vitamins, minerals, and antioxidants that support overall health.
To enhance the nutritional profile and make this smoothie more satisfying, I recommend adding protein powder, such as collagen, which can aid in muscle recovery and promote skin health. Additionally, incorporating crunchy seeds like chia seeds not only boosts the fiber content but also provides healthy omega-3 fatty acids, which are beneficial for heart health.
This recipe is not just delicious; it’s a practical way to incorporate more fruits and fibers into your diet, making it an excellent choice for breakfast, a snack, or a light meal.
This Rhubarb Smoothie is a magnificent combination of sweet and sour. The frozen berries, rhubarb compote, cocnut water, and orange juice make a brilliant beverage.
If you haven't already, cook the rhubarb to make a compote or jam. Let it cool.If you haven't already, cook the rhubarb to make a compote or jam. Let it cool.
Adjust Consistency:
Blend until smooth. If the smoothie is too thick, add a little more liquid until you reach your desired consistency.
Taste and Adjust:
Taste your smoothie and adjust the sweetness or flavor as needed by adding honey, ice cream, or pomegranate juice.
Snowball Cookie Recipe Without Nuts and Filled with Chocolate
These nut-free Chocolate Snowball Cookies are a holiday classic and a great addition to your holiday cookie tray. This recipe has many different names—some call them Mexican Wedding Cakes, Russian Tea Cakes, or Polvorons—but to me, they’re my go-to Christmas Cookie.
With a rich chocolate center and buttery shortbread dough, they’ve always been my favorite cookie for the season. Whether you traditionally make them with walnuts, pecans, or almonds, these buttery cookies are just as delicious without the nuts, making them perfect for anyone with a nut allergy.
If you’re looking to add something special to your holiday cookies, these little snowballs are a must!
Why I Love This Recipe
I love this recipe for many reasons.
Simple Ingredients: With pantry staples and a handful of easy-to-find ingredients, this recipe is quick to pull together.
Perfect for Gifting: These cookies make adorable gifts, especially with their snowball-like appearance—ideal for the holiday season!
Freezer-Friendly: You can make a batch ahead of time and freeze it, so you’re always prepared for an impromptu sweet craving or gathering.
Nostalgic: Growing up, I made a variation of these snowball cookies with my mom every holiday season. It’s a little Harper Holiday Tradition! It’s just not a holiday cookie spread without these little snowballs.
Ingredients and Substitutions
All-Purpose Flour: The foundation for the dough.
Butter: 1 stick of butter for a melt-in-your-mouth texture.
Chocolate: Hershey’s Kisses create the perfect bite-sized chocolate center.
Brown Sugar: Only 1/4 cup is needed, as the cookies are coated in powdered sugar.
Salt & Vanilla Extract: To enhance and add flavor.
Sunflower Seeds: Add a nutty texture to the cookies without using nuts! Traditionally, my mom used almonds, but sunflower seeds offer a softer texture, creating a more delicate bite. They also bring a subtle, earthy flavor to the dough.
Below are three possible substitutions for this recipe.
Butter substitute: If you want a dairy-free option, you can replace the butter with coconut oil or vegan butter in equal amounts (1:1 ratio) for vegan snowball cookies.
Sunflower seed substitute: For another nut-free option, you can substitute sunflower seeds for pumpkin seeds, also using a 1:1 ratio (1/2 cup).
Hershey’s Kisses substitute: If you want a different filling or don’t have Hershey’s Kisses, you can use chocolate chips (about 1 tablespoon per cookie) for chocolate chip snowball cookies.
Step-By-Step Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Sunflower Seeds
In a food processor, add the sunflower seeds (or walnuts) and pulse until they are finely ground, resembling a coarse meal. Be careful not to over-process, or they may turn into a paste. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream softened butter and granulated sugar using a hand mixer until light and fluffy. This step will take about 3-4 minutes for the best results.
Step 4: Add Vanilla and Salt
Add the vanilla extract and salt to the creamed mixture, then mix until fully combined.
Step 5: Mix in Dry Ingredients
Gradually stir in the flour and the finely ground sunflower seeds until a dough forms. Make sure everything is well incorporated, but avoid overmixing.
Now It’s Time To Form The Cookies And Bake!
Step 6: Form the Cookies
Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Step 7: Add the Hershey’s Kiss
Place a Hershey’s Kiss in the center of the dough, then wrap the dough around the Kiss, fully covering it. Roll it into a ball.
Step 8: Bake
Place the dough balls on the prepared baking sheet about 1-2 inches apart. Bake for 12-14 minutes or until the bottoms are lightly golden (the cookies should not brown on top).
Step 9: Coat in Powdered Sugar
Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm.
Step 10: Double Coat in Powdered Sugar
Once completely cooled, roll the cookies in powdered sugar again for a second coat. These cookies should resemble little snowballs.
Storage Tips For These Delicious Cookies
Room Temperature: Store in an airtight container for up to 5 days, layering with parchment to keep the powdered sugar intact.
Freezer: Freeze in a sealed container or bag with parchment between layers for up to 3 months. Thaw at room temp and re-roll in powdered sugar to refresh before serving.
These Snowball Cookies are chocolatey, buttery, crumbly, and delicious. Adapted form an old family recipe, I love to enjoy these at any time of year but especially around the holiday season.
1 sifter optional: for dusting cookies evenly with powdered sugar
Ingredients
1cupall-purpose flour
1/2cupbutter
1/4cupbrown sugar
1tsp vanilla extract
1/2cupsunflower seeds
1/2tspkosher salt
16Hershey's Kisses
powdered sugarapprox 2 cups for dusting
Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Sunflower Seeds
In a food processor, add the sunflower seeds (or walnuts) and pulse until they are finely ground, resembling a coarse meal. Be careful not to over-process, or they may turn into a paste. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream softened butter and granulated sugar using a hand mixer until light and fluffy. This step will take about 3-4 minutes for the best results.
Step 4: Add Vanilla and Salt
Add the vanilla extract and salt to the creamed mixture, then mix until fully combined.
Step 5: Mix in Dry Ingredients
Gradually stir in the flour and the finely ground sunflower seeds until a dough forms. Make sure everything is well incorporated, but avoid overmixing.
Step 6: Form the Cookies
Scoop out about a tablespoon of dough and flatten it slightly in your hand.
Step 7: Add the Hershey’s Kiss
Place a Hershey’s Kiss in the center of the dough, then wrap the dough around the Kiss, fully covering it. Roll it into a ball.
Step 8: Bake
Place the dough balls on the prepared baking sheet about 1-2 inches apart. Bake for 12-14 minutes or until the bottoms are lightly golden (the cookies should not brown on top).
Step 9: Coat in Powdered Sugar
Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm.
Step 10: Double Coat in Powdered Sugar
Once completely cooled, roll the cookies in powdered sugar again for a second coat. These cookies should resemble little snowballs.
Notes
Nutrition facts do not include the added powdered sugar
The Best Pumpkin Pie Smoothie: Easy and Healthy Recipe
It’s that time of year again when pumpkin takes over our favorite treats such as Pumpkin Spice Lattes, Pumpkin Soup, and the classic Pumpkin Pie! So why not try a healthy and delicious pumpkin pie smoothie recipe?
This Pumpkin Pie Smoothie is packed with all the warm spices and creamy texture of a classic pumpkin pie but packs over 10g protein and 5g fiber!
With natural sweetness from dates and a boost of healthy fats from almond butter, this smoothie is not only delicious but also nourishing, making it the perfect fuel for busy mornings, a nutritious snack, or post-workout recovery.
Why I Love This Recipe
Here are 3 reasons I love this recipe.
Tastes Like Dessert: It delivers all the cozy flavors of pumpkin pie without lots of extra calories and added sugar.
Protein and Fiber: This base recipe provides over 10g of protein and 5g of fiber, both of which help keep you feeling fuller for longer by supporting satiety.
Quick and Easy: It takes just a few minutes to blend up, making it an ideal option for busy mornings or a post-workout refresh.
Ingredients For This Healthy Pumpkin Pie Smoothie
Pumpkin Pie Filling (canned or homemade)
Frozen banana
Plain Greek Yogurt – It isoptional to use vanilla yogurt or a plant-based yogurt to keep this a plant-based recipe.
Pitted dates
Almond butter – I skip the almond milk and use almond butter and dates!
Vanilla extract
Kosher salt
Water
Optional Add-ins
Boost the protein: Add 1 scoop of collagen, vanilla protein powder, or hemp seeds for extra protein to power your day.
Up the fiber: Sprinkle in chia seeds for added fiber, protein, and texture.
Enhance the flavor: Add 1/4 teaspoon of pumpkin pie spice or cloves for more warmth and those cozy fall vibes.
For a Decadent Twist: Make this a Pumpkin Pie Milkshake by Swapping the yogurt for vanilla ice cream and water for whole milk or coconut milk.
TIP: Use Leftover Pumpkin Puree
If you have leftover pumpkin puree on hand, use it instead of the pumpkin pie filling!
Just add 1/4 teaspoon of pumpkin pie spice to bring in those warm fall flavors.
Pumpkin Pie filling has added sugar so feel free to add another date or a drizzle of maple syrup for that extra touch of sweetness in your smoothie.
Directions
Step 1: Add Ingredients
Add all ingredients to a blender.
Step 2: Blend
Blend on high until smooth and creamy.
Step 3: Taste and Adjust
Taste and adjust sweetness or spices if needed.
Optional Garnishes
I love to enjoy this homemade creamy pumpkin pie smoothie with no garnish but here are a few ways to top this recipe.
Whipped Cream: Add a dollop on top for a classic pie vibe.
Pumpkin Seeds: A nutrient-packed garnish andkeeping things all things pumpkin.
The White Chocolate Macadamia Nut CLIF Bars is my favorite flic bar flavor! Therefore, I have created a homemade variation you will love.
This energy bar is a delicious balance of chewy, nutty, and sweet, making them a fantastic energy boost for hikes, pre- or post-workout snacks, or any time you need a quick, nourishing treat.
In fact, I’d argue that my version outshines the original! Not only do these energy bites have more protein, but they also come with fewer added sugars and are made with wholesome, natural ingredients. Plus, they are vegan and gluten-free!
The Ingredients
With fewer than 10 ingredients, this White Chocolate Macadamia Bar (they’reactually bite-sized balls!) is incredibly simple to make yet packed with flavor and nutrition.
White Chocolate Chips: Whether you choose to dunk or drizzle, white chocolate adds a luscious sweetness and creamy texture to each oatmeal bite.
Macadamia Nuts: These buttery, sweet, and delicately flavored nuts elevate the oatmeal bites with a touch of elegance and a satisfying crunch.
Oats: A staple ingredient, rolled oats bind all the flavors and textures together, providing heartiness and structure. If you’re gluten-free, be sure to use certified gluten-free oats to enjoy this wholesome addition.
Flax seed meal: My secret ingredient! Flax seed meal works magic by combining wet ingredients to bind the mixture naturally. Plus, it adds a boost of fiber and omega-3s, making these bites both delicious and nutritious.
Maple syrup: With subtle notes of vanilla, caramel, and fruit, maple syrup adds a natural sweetness that harmonizes with the other ingredients, perfectly enhancing the creamy almond butter and sweet white chocolate.
Almond butter: Creamy and mild, almond butter serves as the glue, holding everything together while lending a rich, yet delicate flavor.
Vanilla: A splash of vanilla extract brings all the flavors together.
Kosher Salt: A small pinch of salt works wonders by enhancing the sweetness of the white chocolate and maple syrup.
Ingredient Substitutions
Here are three ingredient swaps for your White Chocolate Macadamia Nut Bites:
Almond Butter → Other Nut Butter: Swap almond butter for any nut butter of your choice. A different nut butter will add a slightly different nutty taste and works just as well for binding the ingredients together.
Maple Syrup → Honey: If you’re out of maple syrup or prefer a different sweetness, honey is a great alternative. It adds a floral sweetness and helps hold the bites together while maintaining their chewiness.
Macadamia Nuts → Cashews: Another super buttery nut, cashews have a creamy texture and taste. They provide a milder nutty flavor and are often more affordable than macadamia nuts.
Step-By-Step Instructions
Melt the Creamy White Chocolate:
Place the white chocolate chips and coconut butter in a microwave-safe bowl.
Melt the chocolate in the microwave, starting with 30 seconds, then continue in 10-second increments, stirring between each session. It should take about a minute and a half in total.
Alternatively, you can melt the chocolate using a double boiler on the stovetop.
Mix the dry ingredients:
In a large bowl, mix the rolled oats, flaxseed meal, and chopped macadamia nuts.
Combine Wet Ingredients:
In a separate bowl (or a food processor), mix together the almond butter, maple syrup, vanilla extract, and a pinch of salt until smooth.
Add Wet to Dry:
Pour the almond butter mixture into the dry ingredients and stir until fully combined.
From The Bites:
Using a cookie/ice cream scoop or spoon, scoop out golf ball-sized portions of the mixture and roll them into balls. If the mixture is too sticky, add more rolled oats 1 tablespoon at a time.
Coat with White Chocolate, Chill, and Serve:
Once all the oatmeal bites are formed, dip each one into the melted white chocolate, covering about half of each bite.
Place the coated bites on a plate lined with parchment paper.
Chill the bites in the refrigerator for at least 30 minutes to allow the chocolate to set before serving.
How to Store Oatmeal Bites
I like to store these balls in the fridge to keep them fresh longer while keeping them easily accessible.
For optimal freshness, store these bites in the fridge. They will keep at room temperature for 4 to 5 days, in the refrigerator for 1 to 2 weeks, or in the freezer for 3 to 6 months.
To thaw, leave them out on the counter for 2 hours or refrigerate them for 24 hours before enjoying.
Flax Seeds: A Nutritious Powerhouse for Your Kitchen
What are flax seeds:
Flax seeds, also known as linseeds, are tiny seeds with a rich history of both culinary and industrial uses.
Taste:
Flax seeds have a mild, nutty, and earthy flavor with a subtle hint of sweetness. Their taste pairs well with various foods, adding a pleasant crunch or smooth texture when ground.
Nutrition:
This small seed is packed with dietary fiber, omega-3 fatty acids, and several essential vitamins and minerals, including calcium, iron, niacin, phosphorus, and vitamin E. These nutrients make flax seeds an excellent addition to a well-balanced diet.
Culinary uses:
One of the standout properties of flax seeds is their natural mucilaginous quality. When ground and mixed with liquid, they form a gelatinous mixture, making them an excellent binding agent in baking. That’s why ground flax is often used as an egg replacement in vegan baking or as a nutrient boost in recipes like the one featured here!
You can sprinkle whole or ground flax seeds on cereal, granola, or yogurt, blend them into smoothies, stir them into soups or salads, or incorporate them into baked goods. Whether you’re adding a crunch to your oatmeal or enhancing the texture of your favorite bread, flax seeds are a versatile, nutritious addition to many dishes.
In a large mixing bowl add rolled oats, flax meal, and macadamia nuts. Set aside.
In a medium bowl add almond butter, maple syrup, and vanilla extract. Mix until combined.
Incorporate the almond butter mixture with the rolled oats mixture.
Roll the dough into 1.5 inch balls (a little smaller than a golf ball). Set balls on a plate.
White Chocolate "Frosting"
Over a double boiler, (you may also use a heat-safe mixing bowl over a sauce pan with 1 cup water, or melt via the microwave), melt the white chocolate and coconut butter. Stir until combined. Take care to remove from the heat before the white chocolate starts to burn.
Dip each energy bite into the white chocolate mixture. You may also drizzle the white chocolate over top the energy bites.
Place the energy bites in the refrigerator until the white chocolate is set (about 30 to 60min).
Notes
Storage
Room temp: for 4 to 5 days.
Refrigerator: 1 to 2 weeks.
Freezer: 3 to 6 months.
If you burn your white chocolate here is an article on how to fix it by America's Test Kitchen.
These Almond Joy Stuffed Dates are a delicious, no-bake sibling to my Snickers Stuffed Dates, offering a healthier version of homemade candy bars. Naturally sweetened and packed with wholesome ingredients, they’re sure to win over any crowd.
What makes this homemade Almond Joy recipe special is the coconut butter, which you can find from brands like Artisana. I’ve recently started using it in everything, from drizzling over oatmeal to blending into smoothies, and here it creates a creamy center that pairs perfectly with the rich dark chocolate for a truly delicious dessert.
If you’re new to coconut butter, this recipe is the perfect introduction to this sweet treat!
Ingredients – Almond Joy Stuffed Dates
Dates: The foundation of this recipe, offering a natural sweetness and chewy texture
Coconut Butter: Use either store-bought or homemade coconut butter to recreate the classic sweet coconut flavor of Almond Joy.
Toasted Almonds: Essential for that authentic Almond Joy crunch. Toasting them enhances their flavor and gives the perfect nutty contrast.
Dark Chocolate Chips (preferably at least 80% cocoa solids): Its richness balances the sweetness of the dates.
Coconut Oil: While not mandatory, coconut oil helps keep the chocolate coating glossy and smooth as it cools.
Coconut Flakes: A light dusting of coconut flakes adds the final touch to these homemade almond joys.
Substitutions
Coconut butter: Swap for cashew butter, or macadamia nut coconut blend butter
Toasted Almonds: use another nut such as pecans or macadamia nuts.
Dark Chocolate: for a sweeter option use milk chocolate.
Coconut Oil: Option to omit this ingedient or use vegetabke oil.
Coconut Flakes: replace the coconut flakes with chopped nuts or a sprinkle of sea salt.
Almond Joy Stuffed Dates Detailed Instructions
Making Almond Joy Stuffed Dates is very similar to my Snickers Dates recipe with just a couple extra steps!
Prepare the Dates
Slice the dates in half and remove the pits, creating 20 date halves. Set them aside on a parchment paper-lined baking sheet.
Make the Coconut Filling
In a medium bowl, combine the coconut butter and melted coconut oil. Stir until smooth to create your coconut mixture. This will act as your coconut filling for the dates.
Toast the Almonds (if needed)
If your almonds aren’t already toasted, preheat your oven to 350°F (175°C). Spread the whole almonds on a baking sheet and toast for 5-10 minutes, until fragrant and lightly browned. Let them cool until crunchy.
Stuff the Dates
Using a small spoon, fill each date half with about 1 tsp of the coconut filling. Press one crunchy almond into the coconut mixture in each date half.
Melt the Chocolate
In a mixing bowl, microwave the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred.
Coat the Dates
Dip each stuffed date into the melted chocolate, making sure to cover the entire surface. You can use a rubber spatula or spoon to help with this step if needed. Let any excess chocolate coating drip off before placing the chocolate-covered date back onto the parchment paper-lined sheet.
Add Coconut Shreds
While the chocolate layer is still wet, sprinkle each chocolate-covered date with coconut shreds to garnish and give a more decorative look.
Chill and Set
Place the dates in the refrigerator for at least 30 minutes to allow the chocolate coating to harden. This step requires a little patience, but it’s worth it!
Storage
Once the dates are set, transfer them to an airtight container or ziplock bag and store them in the fridge for up to a week.
Chocolate at a glance: Milk, White, and Dark Chocolate
Chocolate comes in three main forms, Milk, White, and Dark. Each crafted from varying amounts of chocolate liquor, cocoa butter, sugar, and milk.
Milk Chocolate: A creamy blend of chocolate liquor, sugar, and milk solids. In the U.S., it must contain at least 10% chocolate liquor and 12% milk solids.
White Chocolate: Made from cocoa butter, sugar, and milk, but contains no chocolate liquor. It’s not technically chocolate, but the presence of cocoa butter qualifies it. Check labels to ensure it contains cocoa butter, not just a confectionary coating.
Dark Chocolate: Contains at least 15% chocolate liquor, though it’s often less sweet due to its higher cocoa content. The popular 70% variety means 70% of the bar is made from cacao solids, providing a rich, intense flavor.
Dietitian Approved Recipe
Here’s why this Almond Joy Stuffed Dates recipe gets my dietitian stamp of approval:
Naturally Sweetened: Dates provide natural sweetness along with fiber, which helps balance blood sugar levels.
Rich in Antioxidants: Dark chocolate (at least 80% cocoa) is packed with antioxidants while being lower in sugar than milk chocolate.
Healthy Fats: Coconut butter contains medium-chain triglycerides (MCTs), which are a quick energy source and help you feel full longer.
Protein and Fiber: Toasted almonds add a satisfying crunch along with plant-based protein and fiber to support heart health and keep you fuller longer.
No Added Sugar: This recipe uses only natural ingredients with no added sugars, making it a nutritious alternative to traditional candy.
Slice the dates in half and remove the pits, creating 20 date halves. Set them aside on a parchment paper-lined baking sheet.
Make the Coconut Filling
In a medium bowl, combine the coconut butter and melted coconut oil. Stir until smooth to create your coconut mixture. This will act as your coconut filling for the dates.
Toast the Almonds (if needed)
If your almonds aren't already toasted, preheat your oven to 350°F (175°C). Spread the whole almonds on a baking sheet and toast for 5-10 minutes, until fragrant and lightly browned. Let them cool until crunchy.
Stuff the Dates
Using a small spoon, fill each date half with about 1 tsp of the coconut filling. Press one crunchy almond into the coconut mixture in each date half.
Melt the Chocolate
In a mixing bowl, microwave the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred.
Coat the Dates
Dip each stuffed date into the melted chocolate, making sure to cover the entire surface. You can use a rubber spatula or spoon to help with this step if needed. Let any excess chocolate coating drip off before placing the chocolate-covered date back onto the parchment paper-lined sheet.
Add Coconut Shreds
While the chocolate layer is still wet, sprinkle each chocolate-covered date with coconut shreds to garnish and give a more decorative look.
Chill and Set
Place the dates in the refrigerator for at least 30 minutes to allow the chocolate coating to harden. This step requires a little patience, but it's worth it!
