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!
Asparagus and Cherry Tomatoes Recipe with Garlic Herb Butter
This easy side dish is a great way to use fresh produce from the local markets in late spring when flavorful asparagus and booming and cherry tomatoes are just in season here in the pacific northwest.
Whether you’re grilling, roasting, or sautéing, this vibrant combination of tender asparagus and juicy cherry tomatoes coated in garlic herb butter is the perfect addition to any meal, highlighting the fresh flavors of the season.
Ingredients In Asparagus and Cherry Tomatoes Recipe
Fresh asparagus
Cherry tomatoes
Garlic herb butter
Salt
Substitutions
Cherry tomatoes: Swap with grape tomatoes for a similar burst of flavor.
Asparagus: Substitute with green beans for a slightly different but equally delicious option.
Garlic herb butter: Use regular butter or extra-virgin olive oil, I love Graza, and season with fresh garlic or garlic powder along with dried herbs like Italian seasoning or oregano. Finish with a sprinkle of fresh herbs for added flavor.
Step By Step Instructions
Step 1: Trim the asparagus Snap off the woody ends of the asparagus.
Step 2: Season In a large bowl, toss the asparagus and cherry tomatoes with melted garlic herb butter and a pinch of salt. Make sure everything is evenly coated.
Preheat grill to medium-high heat (around 375°F to 400°F).
Prepare a grill basket: Cover a grill basket with foil will help keep the cherry tomatoes from falling through the grates and the butter and tomatoes own juices from dripping into the grill. If you don’t have one, you can use foil.
Grill the asparagus and tomatoes: Place the asparagus and cherry tomatoes in the grill basket and cook for 4-6 minutes. Use tongs to turn occasionally until they have cooked.
Roasted
Preheat oven to 400°F (200°C).
Arrange on a sheet pan: Spread the asparagus and cherry tomatoes on a parchment paper lined sheet pan in a single layer.
Roast: Roast asparagus and tomatoes in the oven for 15-20 minutes, flipping the asparagus halfway through. The asparagus should be tender, and the tomatoes should start to blister and soften.
Sauteed
Heat a large skillet over medium heat.
Sauté asparagus: Add 1 tbsp of garlic herb butter to the pan. Once melted, add the asparagus and tomatoes and cook for 10-15 minutes, stirring occasionally.The asparagus will be tender and tomatoes softened. If you want a little crunch in your asparagus cook for 8-10 minutes.
Air Fryer
Preheat air fryer to 375°F (190°C).
Arrange in the basket: Place the asparagus and cherry tomatoes in the air fryer basket in a single layer.
Air fry: Cook for 5-10 minutes, shaking the basket halfway through to ensure even cooking. The asparagus should be tender, and the tomatoes will be slightly blistered.
Serving Suggestions
Once cooked, arrange the asparagus and cherry tomatoes on a serving platter, then drizzle with any remaining garlic herb butter and a pinch of salt to taste. For extra flavor, try adding a balsamic reduction, a sprinkle of freshly grated Parmesan, or some fresh basil on top.
This dish makes a delicious side for a variety of meals. It is perfect for a dinner party, special occasions, or even busy weeknights. Pair it with baked tofu, lemon grilled shrimp or salmon, or a hearty quinoa and chickpea bowl for a complete, well-rounded meal.
Dietitian Approved
Here are five reasons why this recipe is dietitian approved.
Nutrient-Rich: Packed with fiber, folate, and vitamin K from asparagus.
Antioxidant Power: Provides vitamin C and lycopene from cherry tomatoes.
Seasonal Freshness: Highlights nutrient-dense, fresh produce at its peak.
Balanced: Fiber-rich veggies and simple prep create a satisfying, healthy dish.
Quick & Easy: Minimal prep and straightforward cooking make it an effortless, nutritious option.
Asparagus Cherry Tomatoes Recipe
Sarah Harper MS, RD, LDN
A simple side dish for a evening spent grilling out. With less than 4 ingredients, this recipe is simple, easy, and flavorful.
GrilledPreheat grill to medium-high heat (around 375°F to 400°F).Prepare a grill basket: Cover a grill basket with foil will help keep the cherry tomatoes from falling through the grates and the butter and tomatoes own juices from dripping into the grill. If you don't have one, you can use foil.Grill the asparagus and tomatoes: Place the asparagus and cherry tomatoes in the grill basket and cook for 4-6 minutes. Use tongs to turn occasionally until they have cooked.
RoastedPreheat oven to 400°F (200°C).Arrange on a sheet pan: Spread the asparagus and cherry tomatoes on a parchment paper lined sheet pan in a single layer.Roast: Roast asparagus and tomatoes in the oven for 15-20 minutes, flipping the asparagus halfway through. The asparagus should be tender, and the tomatoes should start to blister and soften.
SauteedHeat a large skillet over medium heat.Sauté asparagus: Add 1 tbsp of garlic herb butter to the pan. Once melted, add the asparagus and tomatoes and cook for 10-15 minutes, stirring occasionally.The asparagus will be tender and tomatoes softened. If you want a little crunch in your asparagus cook for 8-10 minutes.
Air FryerPreheat air fryer to 375°F (190°C).Arrange in the basket: Place the asparagus and cherry tomatoes in the air fryer basket in a single layer.Air fry: Cook for 5-10 minutes, shaking the basket halfway through to ensure even cooking. The asparagus should be tender, and the tomatoes will be slightly blistered.
Notes
Grill Basket: You can find these at you local grocery store or cooking supply store. They are also available on Amazon.
You may have seen pumpkin pie Rice Krispie treats, turley leg lollipop stick, or even adorable turkey shaped treats, but have you ever tried Pecan Pie Rice Krispie Treats? This easy, no-bake, fun treat is the perfect addition to your Thanksgiving dessert table and might just become your new favorite holiday treat.
This Chocolate Pecan Rice Krispie Treat Pie is a fun twist on traditional pie, adding a playful yet delicious variety to your dessert lineup. Soft yet sturdy, gooey, and sweet. Just like classic Rice Krispie Treats, this pie is elevated with rich chocolate and toasted pecans, bringing a special touch to your Thanksgiving table.
No baking is required, making it super convenient for the busy holiday season. It’s the ultimate combination of indulgence and simplicity for that time of year when we all crave something special.
Why You Will Love These Crispy Treats
If you’re looking for a festive and easy Thanksgiving recipe, these delicious treats are sure to be a hit. Here’s why you’ll love them:
A fun twist on classic holiday desserts, perfect for Thanksgiving gatherings.
Great for bake sales, school parties, or family get-togethers.
Easy and enjoyable for kids to help with—no food coloring needed!
No-bake and hassle-free, making it perfect for busy holiday prep.
Combines holiday flavors with the simplicity of Rice Krispie Treats.
Tools
A Piece of Parchment paper or A Piece of Wax paper (optional for easier cleanup)
Pie crust tin
Non-stick cooking spray
Large bowl
Greased spatula
Microwave-safe bowl or Large Saucepan (for melting marshmallows and chocolate)
Ingredients in These Thanksgiving Rice Krispie Treats
Rice Krispies: We’re using a combination of plain and Cocoa Rice Krispies. The plain Rice Krispies form the crust, while the Cocoa version gives the pie center a rich, chocolatey flavor.
Marshmallows & Melted Butter: Whether mini or large, marshmallows are key to holding everything together, and butter adds a creamy, smooth texture. Together, they create the gooey base that makes this pie sliceable while still keeping that classic Rice Krispie Treat feel.
Chocolate: Semi-sweet or dark chocolate chips are perfect here. The bitterness of the chocolate balances out the sweetness from the marshmallows and cereal, giving the pie a more sophisticated, cocoa-rich taste.
Vanilla Extract: A small amount of vanilla enhances the overall sweetness and brings warmth to the flavor profile.
Pecans: No pecan pie is complete without pecans! Toasted pecans add a buttery crunch and balance the sweetness with their nutty flavor, perfect for a Thanksgiving treat.
Fun Fact: Pecans are native to the United States, making them a truly American addition to this creative twist on the classic pie.
Ingredient Substitutions In This Recipe
If you’re looking to put your own spin on this Rice Krispie Treat Pecan Pie, here are some fun ingredient substitutions to try:
Peanut Butter Cups: Swap chocolate chips for peanut butter cups for a rich, nutty twist that pairs perfectly with toasted pecans.
Butterscotch Chips: Add a sweet, caramel-like flavor that pairs beautifully with pecans.
Cereal Swap: You can substitute the Rice Krispies with Cocoa Pebbles or Frosted Flakes.
Step By Step Instructions
Step 1: Toast the Pecans
Preheat your oven to 350°F.
Spread the pecans on a cookie sheet and toast them for 7-10 minutes, until fragrant and lightly browned. Set aside to cool.
Step 2: Make the Crust
In a microwave-safe bowl, combine 2 tbsp melted butter and 7 oz marshmallows. Microwave in 30-second intervals, stirring after each interval, until the marshmallows are completely melted and smooth.
In a large bowl, add 3 cups Rice Krispies cereal. Pour the melted marshmallow mixture over the cereal and stir to combine.
Press the mixture firmly into the bottom and sides of a greased pie pan to form the crust. Use a greased spatula to smooth it out. Set aside.
Step 3: Make the Pie Center
In a separate microwave-safe bowl, combine 3 tbsp melted butter, 9 oz marshmallows, and 1/2 cup chocolate chips. Microwave in 30-second intervals, stirring between each interval until melted and smooth.
Stir in 1 tsp vanilla extract, creating a rich chocolate marshmallow mixture.
In a large bowl, mix 4 cups Cocoa Rice Krispies cereal with the toasted pecans.
Pour the chocolate marshmallow mixture over the cereal and pecans, stirring until everything is evenly coated.
Step 4: Assemble the Pie and Serve
Spread the chocolate pecan mixture over the prepared Rice Krispies crust, using a greased spatula to press it down evenly into the pie pan.
Allow the pie to set at room temperature for 30-45 minutes or until firm.
Slice and enjoy this decadent Rice Krispie Treat Pecan Pie!
How To Serve
Slice into 8 wedges, just like a traditional pie.
Top this dessert with:
A dollop of whipped cream
A drizzle of melted chocolate
A scoop of ice cream
Or all three for an indulgent treat!
Optional extras:
Sprinkle with extra toasted pecans for added crunch
Dust lightly with cinnamon for a warm, spiced finish.
Serve immediately for a decadent dessert perfect for holidays or special occasions!
Storage
To keep your Rice Krispie Treat Pecan Pie fresh, store it in an air-tight container at room temperature for up to 3 days. If you prefer to keep it longer, you can refrigerate it, but allow the pie to come to room temperature before serving for the best texture. This will help maintain the crunchiness of the cereal and the richness of the chocolate!
Pecan NUTrition
Pecans are packed with nutrients, offering soluble fiber, vitamins, and minerals like copper, zinc, and thiamine. Studies show that pecans can support heart health and help manage blood glucose levels.
Some research even suggests that pecans may benefit cognitive function, and they do resemble tiny brains, don’t they?
Adding More Pecans to Your Diet
Snacking on a handful of pecans is a great way to enjoy their benefits, but why stop there? Pecans are incredibly versatile, and there are many creative ways to add them to your meals:
Mix them into desserts like cookies, pies, and brownies for a buttery crunch.
Sprinkle them over roasted vegetables or casseroles—especially a classic green bean casserole.
Use them as a crust for salmon or chicken for a flavorful, nutty coating.
Toss them into chicken salad, spinach salad, or any of your favorite salads for added texture and nutrition.
Pecans make a delicious and nutritious addition to a wide variety of dishes! For more abut Pecan nutrition check out this Healthline article.
4cupscocoa krispie cereal or other chocolate flavored puff rice cereal
9oz marshmallows(a little under 2/3 of the bag)
3tbspbutter (melted)
½cupchocolate chips
½cuppecanstoasted
1tspvanilla extract
Instructions
Step 1: Toast the Pecans
Preheat your oven to 350°F.
Spread the pecans on a cookie sheet and toast them for 7-10 minutes, until fragrant and lightly browned. Set aside to cool.
Step 2: Make the Crust
In a microwave-safe bowl, combine 2 tbsp melted butter and 7 oz marshmallows. Microwave in 30-second intervals, stirring after each interval, until the marshmallows are completely melted and smooth.
In a large bowl, add 3 cups Rice Krispies cereal. Pour the melted marshmallow mixture over the cereal and stir to combine.
Press the mixture firmly into the bottom and sides of a greased pie pan to form the crust. Use a greased spatula to smooth it out. Set aside.
Step 3: Make the Pie Center
In a separate microwave-safe bowl, combine 3 tbsp melted butter, 9 oz marshmallows, and 1/2 cup chocolate chips. Microwave in 30-second intervals, stirring between each interval until melted and smooth.
Stir in 1 tsp vanilla extract, creating a rich chocolate marshmallow mixture.
In a large bowl, mix 4 cups Cocoa Rice Krispies cereal with the toasted pecans.
Pour the chocolate marshmallow mixture over the cereal and pecans, stirring until everything is evenly coated.
Step 4: Assemble the Pie and Serve
Spread the chocolate pecan mixture over the prepared Rice Krispies crust, using a greased spatula to press it down evenly into the pie pan.
Allow the pie to set at room temperature for 30-45 minutes or until firm.
Slice and enjoy this decadent Rice Krispie Treat Pecan Pie!
