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Granola Bites

09/16/2014 by Sally Cameron 3 Comments

These Granola Bites are the portable version of my roasted maple granola - same wholesome flavor, baked into bite-size portions with a touch of dark chocolate. Crunchy, nutty, maple-sweet, and gently spiced, it's one of the best ways to start the day and a favorite anytime snack. Loose granola is great when you're at home, but what about when you're on the go? Granola bites are the answer.

As I was handing out bags of my homemade granola to friends for their flight home, I realized loose granola isn't exactly airplane-friendly. I needed a more portable version-something easy to pack and even easier to eat on the go. Using my granola recipe, I baked the mixture in a mini muffin pan to create these granola bites. They're the perfect size to tuck into a handbag, briefcase, backpack, or lunchbox.

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Why You'll Love These Granola Bites

Quick and wholesome. Simple pantry ingredients-rolled oats, nuts, and seeds-baked into perfectly portioned bites.
Naturally gluten-free. Just use certified GF oats.
Healthy sweetness. Maple syrup and a hint of cinnamon give flavor without refined sugar.
Snack or breakfast. Great on-the-go, after workouts, or with morning coffee.

Another way to use granola is in the terrific Greek yogurt breakfast parfaits.

Ingredients You'll Need

Oats - Old-fashioned rolled oats, gluten-free if needed. Avoid quick or instant oats.
Shredded coconut - Use dry, fine, unsweetened shredded coconut for crisp texture.
Nuts - A mix of chopped walnuts and slivered blanched almonds adds crunch.
Sunflower seeds - Raw, unsalted seeds for healthy fats and flavor.
Flaxseed - Ground flaxseed (or buy whole and grind yourself for freshness).
Hemp seeds - Also called hemp hearts; add protein and a tender texture.
Chocolate chips (optional) - Use your favorite brand, or sugar-free mini chips to reduce sugar.
Maple syrup - The real deal, not pancake syrup.
Oil - Unrefined extra-virgin coconut oil or MCT oil for clean, subtle flavor.
Vanilla - A good-quality pure vanilla extract makes a difference.
Spice - Ground cinnamon or Chinese Five Spice (a warm, aromatic blend).
Egg whites - Two egg whites act as the binder that holds the bites together.

Tools:

Mini muffin pan - You'll need one to shape and bake your granola bites.

Use your mini muffin pan to make these decadent Chocolate Bark Bites! Like chocolate bark in a bite-sized package.

Substitutions and Variations

Nuts & Seeds: Mix and match your favorites - pecans, pistachios, pumpkin seeds, or chia seeds all work well. Keep the total volume about the same.
Oil: Avocado oil, or a healthy neutral oil if you are allergic to coconut.
Spices: Try pumpkin pie spice, cardamom, or nutmeg instead of cinnamon for seasonal twists.
Nut-Free Version: Skip the nuts (if nut allergic) and use extra seeds (sunflower, pumpkin, or hemp). The texture stays crunchy and balanced.

How to Make Granola Bites

Pre-heat the oven to 325°F and ready a mini muffin pan with 24 cups or wells. Spray the wells. The one I use has wells 1 ¼″ deep and 2″ across measured on the inside.

Mix the dry ingredients.
In a medium bowl, combine the oats, coconut, nuts, flaxseed, hemp seeds, and sunflower seeds. Stir well to evenly distribute.
Whisk the wet ingredients.
In a separate bowl, whisk together the maple syrup, melted coconut oil, vanilla, spice, and egg whites until smooth and fully blended.
Combine and coat.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated and slightly glossy. Stir in the chocolate chips, if using.
Portion and press.
Spoon about 2 tablespoons of the mixture into each mini muffin well, pressing firmly to compact it.
Bake.
Bake for about 25 minutes, until the bites are firm and the edges are just turning light golden brown.
Cool completely.
Let the bites cool fully in the pan before loosening with a small offset spatula or paring knife. Cooling helps them set and hold their shape.

Serving Suggestions

Enjoy these Granola Bites for breakfast on busy mornings, as a pre- or post-workout snack, or tucked into a lunchbox. They pair perfectly with yogurt, fresh fruit, or a cup of coffee or tea. For a quick dessert, drizzle a few with melted dark chocolate and let them cool until set.

Chocolate Chip Granola Bites|AFoodCentricLife.com

Storage & Freezing

Store cooled granola bites in an airtight container at room temperature for up to 1 week, or refrigerate for 2-3 weeks.

For longer storage, freeze them in a single layer until firm, then transfer to a freezer bag or container; they'll keep for about 3 months. To refresh after freezing, warm briefly in a 300°F oven for 5-7 minutes to restore their crisp texture.

Recipe FAQs

Are granola bites healthy?
Yes - these homemade granola bites are made with wholesome oats, nuts, and seeds. They're naturally sweetened with maple syrup and contain no refined sugars or additives found in many packaged snacks.

Can I make granola bites without eggs?

Yes. The egg whites act as the binder, but you can replace them with about 2 tablespoons of aquafaba (the liquid from canned chickpeas) or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Let the flax mixture sit for 5-10 minutes until it thickens, then use as you would the egg whites. Both options help hold the mixture together without adding sugar or extra fat.

Why did my granola bites crumble?

If the mixture isn't compacted firmly before baking or you remove them from the pan too soon, they can fall apart. Press the mixture down tightly in the mini muffin cups and let them cool completely before removing.

Can I make them nut-free?

Absolutely. Replace the nuts with extra sunflower or pumpkin seeds to keep the same crunchy texture without nuts.

More Breakfast & Snack Recipe Ideas

From chia pudding and parfaits, to high protein overnight oats and oatmeal protein balls, these are all good breakfast and snack ideas.

Did You Make This Recipe?

If you make these granola bites, please leave and comment and let me know. I appreciate your feedback and love hearing from you. And please leave a star rating too, they help other readers.

📖 Recipe

Make-Ahead Pearl Onions Side Dish

11/19/2014 by Sally Cameron 8 Comments

Pearl onions are a sweet, earthy addition to any holiday meal-especially Thanksgiving dinner or Christmas feasts. These tender, bite-sized onions simmer in a rich, savory cream sauce that feels both nostalgic and elegant. Whether you make them with heavy cream or coconut milk for a dairy-free option, this recipe is naturally gluten-free-no flour or roux needed. I'll even share my simple trick for peeling pearl onions without the fuss. Add this classic dish to your holiday table and watch it disappear fast.

An oval silver serving dish with creamed pearl onions and a silver spoon.

These old-fashioned creamed pearl onions were a fixture on my family's holiday menu growing up. Once I went gluten-free, I reworked the traditional recipe into a lighter, no-roux version that keeps the same rich flavor and creamy texture. It's an easy make-ahead side that's just as good with Thanksgiving turkey as it is with Easter ham or a Christmas roast.

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Why Make Pearl Onions

Pearl onions are a timeless side dish that brings a touch of elegance to any holiday meal. Here's why they deserve a spot on your table:

Classic holiday favorite - A tradition that never goes out of style.
Pairs beautifully - Perfect alongside roast turkey, beef tenderloin, or ham.
Make-ahead friendly - Cook and chill the day before, then gently reheat for dinner.

If you love onions, try the French Onion soup with cheesy golden Parmesan croutons.

Recipe Ingredients

Ingredients for creamed onions on the counter in prep bowls.

Pearl onions - Fresh is best for texture and sweetness (¾-1-inch, uniform if possible). Frozen work in a pinch; thaw and pat dry. See peeling tips below.
Milk - Heavy cream for classic richness, or full-fat canned coconut milk for a dairy-free option (whisk smooth if separated).
Cornstarch - Quick, reliable thickener; mix as a cold slurry before adding. For grain-free, use arrowroot (add off the boil; don't simmer hard).
Balsamic vinegar - A small splash adds depth and gentle sweetness (optional).
Thyme - Fresh gives bright herbal notes; dried is fine-use about one-third the amount of fresh.
Pepper - White pepper keeps the sauce speck-free; black pepper works.
Nutmeg - A pinch adds warmth; ground mace is a nice alternative (optional).
Grated Parmesan - Savory, salty finish; omit or use a vegan Parmesan for dairy-free/vegan.

See the recipe card for all ingredients and measurements, salt and pepper.

For another terrific onion side dish, try these roasted red onions with balsamic.

Chef's note: What are pearl onions? Pearl onions are simply small, mild onions-typically ¾-1 inch-sold in net bags or clamshells in white, gold, or purple. If you can't find them, use small boiler onions (about 1 inch); they're a touch larger and just as mild, but may need a few extra minutes to become tender. Aim for uniform size so they cook evenly. Frozen peeled pearl onions work in a pinch-thaw and pat dry before cooking.

Substitutions and Variations

Color and sweetness - add cooked green peas at the end.
Smoky richness - stir in chopped, crisp bacon or crisp pancetta.
Onions - swap in small boiler onions or small peeled cipollini.
Dairy-free creaminess - replace heavy cream with full-fat canned coconut milk; finish with a splash of lemon to brighten.
Grain-free thickening - use arrowroot instead of cornstarch (add off the boil to keep it silky).

Chef's tip for no-dairy creamed pearl onions: Coconut milk is a great option and there is no coconut taste! I made a batch one Thanksgiving and had multiple people taste them. They loved them. I asked, do you taste coconut? They looked at me, like what? Of course not. They were delicious.

How to Make Pearl Onions

Start by setting up an ice bath for the onions. Fill a large bowl half full of ice and fill with cold water.

Step 1: Peel the onions. Bring a large pot of water (5-6 quarts) to a boil. Add the onions and cook for 1 - 1 ½ minutes. Remove immediately with a slotted spoon or small strainer to the ice batch to chock and stop the cooking process. Chill onions until cold, about 3 minutes. Drain onions.

Step 2: With a paring knife, trim a small piece of the root end off the onion then slip the skin off to peel.

Step 3: Make the sauce. Add the cornstarch to a small dish with an equal amount of water and blend until smooth. Add the cream or coconut milk to a 3 quart pan and bring to a boil, turn the heat down a bit, add the cornstarch slurry and whisk until smooth and thickened. Cook 1 minute to remove any raw cornstarch taste.

Step 4: Stir in ⅓ cup water, then add the onions, balsamic, thyme, salt, pepper. Cover the pan and cook on low, simmering gently for 15-20 minutes until the onions are tender when pierced with the tip of a sharp paring knife. When done, stir in parmesan and nutmeg.

Creamed pearl onions are great served alongside these green beans almondine, another classic, always welcome side dish.

Make-Ahead Pearl Onions

Save time on busy cooking days by prepping ahead. Peel the onions a day or two in advance and finish the recipe on the day of serving, or prepare the entire dish and simply reheat before dinner.

Warm gently in a small pan over low heat, covered, or place in an ovenproof dish at 350°F, covered, until hot. Add a splash of milk, cream, or water if the sauce thickens-just enough to loosen it back to silky.

Creamy pearl onions on the dinner table.

Serving Suggestions

Holiday pairing - perfect with roast turkey, beef tenderloin, prime rib, roast chicken, or ham.
Plate balance - serve alongside mashed or roasted potatoes and a green veg (green beans or Brussels sprouts) for color and texture.
Finishing touches - a few thyme leaves, a tiny pinch of nutmeg, or a light Parmesan shower. For brightness, a drop or two of good balsamic.

Here's a recipe roundup with more Thanksgiving gluten-free and dairy-free recipe ideas.

Storage & Reheating

Refrigerate - cool quickly; store covered up to 4 days.
Freeze - Not recommended as both the cream and coconut milk can separate and become grainy with freezing.
Stovetop reheat - low heat, covered, stirring occasionally; loosen with a splash of milk, cream, or water until silky. Avoid boiling.
Oven reheat - 325°F, covered, 15-20 minutes until hot; add a splash of liquid if needed.
Make-ahead note - finish up to 2 days in advance; reheat gently just before serving and season to taste at the end.

Recipe FAQs

Can I use frozen or canned pearl onions?

Frozen, yes. They're already peeled, so cook per package directions until just tender, then start at the sauce step and fold them in. Canned/jarred onions aren't ideal (they are soft and briny). If you must use them, drain and rinse well, then warm gently in the sauce to avoid mushiness.

Do I have to peel fresh pearl onions?

Yes. Blanch in boiling water for 1 minute, shock in ice waterto stop the cooking process, trim the root end slightly, then slip off the skins with a paring knife. It's quick once you get a rhythm. It's worth the work.

Can I add cheese?

Absolutely. Parmesan is classic; Gruyère, Pecorino Romano, or Manchego also work. Start with 2-4 tablespoons finely grated and add to taste. For dairy-free, skip the cheese or use a vegan Parmesan

Can I make pearl onions ahead?

Yes-up to 2 days. Cool, cover, and refrigerate. Reheat gently over low heat or covered in a 300-325°F oven until hot. If the sauce thickens, loosen with a splash of milk, cream, or water and re-season after tasting if needed.

What if my sauce is too thin or too thick?

Too thin: simmer a minute or two to reduce, or whisk a tiny bit more cornstarch slurry (½ teaspoon cornstarch mixed with equal cold water) into the simmering sauce. Too thick: stir in warm milk, cream, or water a splash at a time until silky.

More Great Side Dish Recipes for the Holidays

Round out your holiday table with a few more sides everyone will love. These recipes pair beautifully with roast turkey, beef tenderloin, or ham-and they're all simple, make-ahead friendly, and full of flavor. Explore the full Thanksgiving Recipe Index.

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If you make this pearl onions recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers and I apprecaite hearing from you.

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Decadent Chocolate Ganache Tart

12/22/2014 by Sally Cameron Leave a Comment

When dessert demands chocolate, this decadent chocolate ganache tart delivers. Silky, rich, and infused with hints of vanilla and orange, it's a showstopper that just happens to be gluten-free, grain-free, and dairy-free. Perfect for the holidays (or any special dinner), this indulgent tart offers a few simple variations-swap hazelnuts for almond flour, or try a touch of peppermint instead of orange. A small slice is all it takes to satisfy even the strongest chocolate craving.

A decadent dark chocolate tart with a golden crust on a gray plate.

As I planned my holiday menu, I knew I wanted something chocolate for dessert-something rich, elegant, and worthy of an "oh wow" moment. A showstopper that would send everyone into chocolate heaven and leave them swooning at the table. This dark chocolate ganache tart is just that-and the best part? You can make it ahead. I'm so excited to share this recipe with you for Thanksgiving, Christmas, and the holidays.

This filling is a take off on something called a French ganache, usually made with heavy cream. I've used whole coconut milk instead. It's rich and smooth with absolutely no taste of coconut.

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Why You'll Love This Chocolate Ganache Tart

Elegant, yet effortless - Looks impressive, but it's surprisingly easy to make. They'll think you're a genius.
All about the chocolate - Rich, smooth, and deeply satisfying.
No fussy crust - Press-in cookie-style tart crust means no rolling, no stress.
Make-ahead friendly - Prepare in advance and garnish just before serving.

Recipe Ingredients

Chocolate Tart Crust

Nut flour - Use almond flour or hazelnut flour. Hazelnut adds classic flavor depth (think Nutella!), but almond works beautifully.
Coconut flour - Adds subtle sweetness and structure when blended with nut flours.
Unrefined sugar - Light brown sugar, sucanat, or coconut sugar all work well. Sucanat is coarser but melts during baking. Golden monk fruit should also work, though untested.
Unsalted butter - For dairy-free, use plant-based butter (stick, not tub) for best texture.

Chocolate Ganache Tart Filling

Dark chocolate (70%-72%) - Use a high-quality bar, not chips.
Coconut milk - Canned full-fat coconut milk for a rich, creamy filling.
Large eggs - For structure and a silky texture.
Vanilla extract or paste - Adds depth of flavor.
Orange oil (optional) - Just a drop enhances the chocolate with a subtle citrus note, and chocolate and orange are a classic pairing. Do not use orange extract. Don't use orange extract. It must be oil if you are using. Oil has a stronger, purer flavor than extract. Find it at cooking stores, restaurant supplies and online

Please see the recipe card for measurements.

Substitutions and Variations

Flavor twist - Add a drop or two of food-grade peppermint oil to the ganache for a festive spin.
Finishing touch - Drizzle with melted white chocolate just before serving f

No Pastry Press-in Crust

Whether you eat gluten-free or not, you are bound to love this crisp, cookie-like crust. It's easy to make. No dealing with rolling out pastry. Just press the simple dough into a 9 ½-inch light colored metal tart pan with a removable bottom. They are inexpensive and available at kitchen supply stores and online.

If you've never made a tart crust like this, don't be intimidated. It really is easy and only takes a few minutes - about 12 to be exact. I've made it over and over again.

The photo below is made with almond flour. The hazelnut flour is darker in color.

For complete directions on how to make a tart crust please read here.

Chef's tip: Chocolate is the star of this tart, so choose a high-quality bittersweet variety around 70-72%. Some of my favorites are Theo, Guittard, Scharffen Berger, Valrhona, and Hu Kitchen, their Gems. They are organic, no dairy, no GMO's, no emulsifiers, no lecithins, no gluten, no refined or cane cane. No weird ingredients! Just good, clean, terrific chocolate.

Weighing chocolate discs on a glass top digital kitchen scale.

Chef's tip - For accuracy, weigh the chocolate on a digital kitchen scale, a great and inexpensive addition to your kitchen tools.

How to Melt Chocolate

Chocolate is best melted slowly and gently in a double boiler (or it can get grainy instead of stay smooth). Place a bowl over a pan of simmering water. Just a few inches of water will do. The bottom of the bowl should not touch the water.

Place chocolate bits, wafers or finely chopped pieces into the bowl and allow it to melt. Stir occasionally until smooth.

Showing a double boiler set up with a pot topped with a glass bowl on stove top.

After chocolate is melted, turn off the heat, remove the bowl from the pan and let the chocolate cool a little. You don't want the eggs to scramble when being added to the chocolate. Add coconut milk, beaten eggs, vanilla and orange oil. Stir until smooth.

Chef's tip: chocolate and water are enemies. If you get water (or steam) into the chocolate it might seize or harden up, so be extra careful.

Making chocolate filling, pouring coconut milk into melted chocolate.

Pour the filling into a pre-baked tart crust and bake for 20 minutes at 350º.

Pouring the liquid chocolate filling into a tart crust.

Serving Suggestions

After baking, cool, chill the chocolate ganache tart before slicing to serve. If you want, top with a dollop of whipped cream, use either whipped coconut or whipped dairy cream. For yet another garnish, sprinkle with chocolate jimmies.

Chef's storage tip: Do not place plastic film right on top of the tart surface as it will stick. When you try to take it off it will mess up the pretty, smooth surface. If you do, you can always cover with whipped cream. Place a large piece of parchment or waxed paper over the top of the baking tray first to cover, then wrap in plastic film (after tart has cooled).

A single slice of chocolate tart on a black plate with silver fork.

Recipe FAQs

What's the best way to melt chocolate?

Either in a microwave on lower power stirring every 20 seconds or so, or on the stove top by setting up a double boiler. Melt chocolate slowly so it does not get grainy. Too high of heat in the microwave can burn chocolate. Go slow and be careful.

What's the best chocolate for a chocolate tart?

Use a dark, often called bittersweet, chocolate around 70% - 72%.

Can I make this ahead of time?

The tart holds well refrigerated and wrapped for about 2 days, so save time and make it ahead.

More Chocolate Recipes

If you love tarts, try this pumpkin tart recipe. It's not just for Thanksgiving. And for more chocolate recipes, try these.

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If you make this chocolate tart, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Chocolate Blueberry Smoothie (high protein)

01/12/2015 by Sally Cameron 2 Comments

Here's a smoothie that's as delicious as it is nutritious. Made with blueberries, cocoa, and a handful of wholesome ingredients, this chocolate blueberry smoothie is a simple way to start your day with something creamy, satisfying, and naturally sweet. It's loaded with antioxidants and rich flavor, perfect for breakfast or a quick afternoon pick-me-up.

A chocolate blueberry smoothie in a glass with purple striped straws and blueberries beside.

I created this chocolate blueberry smoothie to combine wholesome ingredients with rich flavor. Blueberries and cocoa are packed with antioxidants, and together they make a creamy, satisfying smoothie that tastes like dessert but supports a healthy start to the day.

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Why You'll Love This Smoothie

Chocolatey and nourishing: Packed with antioxidants from blueberries and cocoa for a feel-good start to your day.
Quick and versatile: Ready in minutes for breakfast, a post-workout refuel, or an easy grab-and-go option.
Customizable: Adjust the ingredients to fit your tastes and nutrition goals-more protein, extra berries, or your favorite milk.

Try my recipe for homemade cashew milk as an alternative to almond milk.

What You'll Need

Milk: I use homemade almond milk as the base for most of our smoothies. If you;re buying it, be sure to read the labels for additives you don't want.
Berries: Frozen blueberries make this easy year-round, but fresh work too.
Greens: Baby spinach blends right in and adds extra nutrients without affecting the flavor. Buy the pre-washed containers.
Cocoa Powder: For rich chocolatey goodness-and a boost of antioxidants.
Banana: Adds natural sweetness and creaminess.
Protein Powder: Use your favorite. We like one that provides 20 grams of protein per scoop.

Quick homemade coconut milk is good too.

Substitutions and Variations

Other milks - Try oat milk, coconut milk, hemp seed milk, cashew milk, and others depending on any allergies or sensitivities.
Spice: A little cinnamon for warmth and depth.
Sweetener - Use a little honey or maple syrup, or try zero-sugar honey or sugar-free simple syrup if you prefer it lower in sugar (we do, they work great, skip the sugar).
Vanilla - Add a touch of vanilla extract.

How to Make a Chocolate Blueberry Smoothie

Ingredients for a chocolate blueberry smoothie i a blender container ready for blending.

Making smoothies is so easy and fast. Add milk, then protein powder, then everything else and blend away until smooth. Add a little sweetener if preferred and taste.

Chef's Note:
I make homemade nut milks for smoothies because they're free of additives, gums, and preservatives. You can strain them for a smoother texture or leave them unstrained to keep more fiber (why toss the good stuff?). Sweeten or leave them plain depending on your taste. Store nuts in a cool pantry so they stay fresh, and make milk any time you need it. For the most consistent results, weigh your nuts on a digital scale rather than measuring by volume.

A glass dairy bottle of homemade almond milk with raw almonds on a wooden table.

Serving Suggestions

Enjoy right after blending for the freshest flavor and creamy texture.
Pour into an insulated container for a grab-and-go breakfast on busy mornings.
Serve as a post-workout snack to refuel with protein and antioxidants.
Top with a sprinkle of cacao nibs, chia seeds, or a few extra berries.
Freeze leftovers in popsicle molds for a cool, healthy treat.

For help choosing a good protein powder, read my article on how to choose a protein powder. And be sure to check out my guide on The Ultimate Guide to Making Healthy Smoothies!

Recipe FAQs

Can I make this smoothie ahead of time?

Yes-blend it and store in the fridge for up to 24 hours. Shake or stir before drinking, as separation is natural.

What's the best protein powder to use?

Use any protein powder you like. I prefer an unsweetened variety with about 20 grams of protein per scoop. Be sure to read labels carefully for ingredients. You can add your own sweeteners and flavors in a healthier way than what most include.

Can I skip the banana?

Yes-though the banana adds natural sweetness and creaminess. If you leave it out, you may want to add a little extra sweetener or a few ice cubes to maintain the texture.

How do I make it nut-free?

Oat milk is my best recommendation and it's makes a nice creamy smoothie. Rice milk is falling out of favor because of arsenic concerns, especially for kids. And coconut is often off the table for people with tree nut allergies, even though botanically it's a drupe, not a nut. Many allergists still advise avoiding it if the allergy is severe. Use oat milk and be sure your protein powder is nut-free.

More Smoothie Recipes

Find more recipes and inspiration on the smoothie and juices page.

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If you made hemp mylk, please comment and let me know, I love to read your comments. If you loved it, please give it a 5 star rating! They really help other readers.

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Zucchini Appetizer Rolls with Goat Cheese

10/16/2015 by Sally Cameron 8 Comments

If you're looking for new appetizer recipes or new appetizer ideas, try these creamy, bite sized vegetable bombs. Zucchini appetizer rolls with goat cheese and colorful vegetables make a great vegetarian appetizer. Try them when friends come for dinner and for healthy game day snacks. Zucchini rolls are another great way to use zucchini.

Zucchini Roll Ups with Goat Cheese — Zucchini roll ups, bite size appetizers with goat cheese and veggies.

Zucchini Appetizer Rolls with Goat Cheese

When my neighbors kids wolfed these down for an afternoon snack, I figured it was a good recipe to post. The are light, colorful and creamy. We were headed out of town for a few days and I was trying to use up my perishable produce and this was the idea. it worked!

They look fancy standing up for the photo but you can lay them flat on a plate to serve. If you let them stand for long they do get soft so they are best served right away.

How to Make Zucchini Roll Slices

The answer is using a mandolin or other handheld slicer. Using a mandolin, I sliced whole zucchini into long, thin slices ⅛" thick. Use a hand slicer that gives you clean, even slices.

Mandolins come in all price ranges, from $15 to more than $100. Buy what suits your budget and cooking needs. It's a tool you'll only buy once and have forever. Do a search on Amazon or check with your local kitchen store.

If you have a small kitchen, they usually fold flat (or are already flat) and don't take up much space plus they are handy for slicing all kinds of vegetables.

Salting the Zucchini Slices

Raw zucchini slices do not roll easily. Even thinly sliced, they can break. To soften slices enough to roll, I tried two methods. Broiling briefly and salting. Briefly broiling them, they shrank too much.

The method that worked best was simply salting the slices and waiting a 10-12 minutes until the slices softened, the pressing them dry between layers of paper towels to get rid of excess moisture. The slices did not shrink up and rolled easily once filled.

If you let them sit too long with salt, they will get too soft and be mushy instead of soft and pliable.

Zucchini Rolls Goat Cheese Filling

For the filling, warmed up goat cheese blends more easily than cold. Remove any plastic wrap and allow the cheese to sit on the counter for about 20 minutes. Then add it to a small bowl and stir in a little milk, olive oil, chopped chives and lemon zest until smooth. Season with salt and pepper.

To add more color and crunch, add thin strips of vegetables, sprouts and chives when you roll the rolls. I used raw carrot and bell pepper, plus some sprouts and herbs from my garden pots.

Tip - Not a fan of goat cheese? Try softened cream cheese or whipped cream cheese, which is easier to spread.

How to Assemble the Zucchini Appetizer Rolls

After slicing the zucchini, salting and drying the slices, place about 2 teaspoons of the filling on the slices and spread over the length. Next, space out fine strips of raw carrot and raw red bell pepper, then fill in with a few strips of chives. I had a few basil leaves left in the garden, so I used them too. Smaller leaves worked better. If all you have is larger ones, cut them down to size.

A Few Recipe Tips

Choose medium zucchini, about 7-8 ounces in size. You can slice them ahead of time, just don't salt them until you are ready to complete the zucchini roll ups. If you slice them ahead, roll them in paper towels then wrap them tightly so they don't dry out. This also might reduce the drying time.

The first slices won't be usable. Save them for chopping up and adding to a green salad.

📖 Recipe

High Protein Overnight Oats (with Chia Seeds)

01/26/2024 by Sally Cameron Leave a Comment

High-protein overnight oats are an easy, make-ahead breakfast perfect for busy mornings and meal prep. No cooking required - just mix the ingredients, refrigerate overnight, and enjoy. Whether you keep them simple or load them with toppings, these overnight oats are a healthy grab-and-go option and a great alternative to smoothies. Use dairy milk or plant-based milk, such as almond milk, for a nutritious start to your day.

A glass bowl of overnight oats with blueberries and pomegranate seeds.

So what makes them high protein overnight oats? The combination of healthy ingredients, like rolled oats, chia seeds, toppings, and your choice of milk. For the most protein, try homemade hemp milk for 14 grams of protein in an 8-ounce glass. For higher protein, add a little protein powder if desired.

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Why You'll Love High Protein Overnight Oats

High in protein, low in effort - 20-30g of protein per serving, no stove needed.
Meal-prep friendly - Make a few jars ahead for the week.
Customizable - Add fruit, nut butter, or protein powder to fit your goals.
Naturally gluten-free and dairy-free options - Easy to adapt for any diet.
Budget-friendly - Wholesome ingredients you already have in your pantry.

For a terrific weekend or holiday breakfast, try these naturally gluten-free buckwheat pancakes.

Chef's Tip - Protein Powder Math:
Most protein powders provide about 20-22 grams of protein per scoop, or roughly 5 grams per tablespoon. You rarely need a full scoop for overnight oats - 1 to 2 tablespoons is plenty to boost protein without overpowering flavor or texture. Add more only if you're specifically targeting higher protein intake. Don't like powders? Stir in 1-2 tablespoons Greek yogurt for a creamier texture and approximately 1 gram extra protein per tablespoon.

Ingredients You'll Need

This is the basic overnight oats recipe with chia seeds. Toppings take it to a whole new level. See my notes for varying the protein levels.

Simple ingredients for overnight oats with chia seeds.

Oats - Buy old-fashioned rolled oats labeled gluten-free if needed. If gluten isn't a concern, use regular rolled oats. Avoid instant oats - they get too soft overnight.
Milk - The milk you choose affects both flavor and protein. Use dairy milk, almond, hemp milk, or cashew, for a plant-based option.
Chia seeds - Chia seeds make the overnight oats set up nicely and add a little healthy fat, fiber, and creaminess. I prefer white chia seeds for overnight oats.
Sweetener - Try agave syrup, maple syrup, date syrup, yacon or raw honey. You can mix it in as the oats set up overnight, or use a little in the morning over the top. For zero sugar use monk fruit honey or maple syrup.
Vanilla - Use either vanilla extract or try vanilla paste with little flecks of vanilla bean.

For measurements please see the recipe card. For optional toppings, see below in serving suggestions section.

Substitutions and Variations

Swap almond extract - use vanilla extract instead.
Add spices - try cinnamon or pumpkin pie spice in fall.
Make it chocolate - stir in cocoa powder for a rich flavor.
Apple cinnamon overnight oats, - make a batch of this easy apple compote to top your overnight oats with. It tastes almost like apple pie. Dessert for breakfast? Why not.

For another make-ahead breakfast, try this chia pudding with coconut milk.

Choosing the Right Milk for Overnight Oats

The milk you use changes both texture, flavor, and protein. Here's how the numbers compare (from my homemade milk recipes, not store bought) at 8 oz (1 cup). Coconut milk is not listed as it provides no protein, just fat.

Milk (homemade unless noted)	Approx. Protein / 8 oz	Texture & Flavor	Best For
A2 cow’s milk (2% or whole)	~8 g	Naturally creamy, clean dairy flavor	Highest protein + classic texture if dairy is OK
Hemp milk – standard batch	~9 g	Light, slightly nutty	Dairy-free, solid protein without powder
Hemp milk – extra-hemp	~14 g	Richer, more body	Maximum plant protein; super satisfying
Cashew milk	~8 g	Ultra-creamy, silky	Dessert-level creaminess with real protein
Almond milk	~5 g	Clean, mild, lighter	Lighter oats with a decent protein bump
Oat milk (store-bought, optional)	~3 g	Smooth, slightly sweet	Extra creaminess if you like/tolerate it.

How to Make Overnight Oats

Four glass bowls with dry rolled oats and chia seeds ready for milk and vanilla. — **Step 1: Measure rolled oats, chia seeds, and a pinch of salt into appropriate container with a tight fitting lid. Add milk and vanilla, and stir very well. Refrigerate overnight.**

Best Containers for Overnight Oats

Choose airtight containers like a glass jar or a bowl with a tight fitting lid. I like ones that stack easily in the refrigerator and for storage. Tight lids mean no leakage. A 16-ounce meal prep bowl or jar with an airtight lid gives you enough headroom to add your toppings. Another alternative is a 16-ounce wide mouth Mason jar.

Six bowls of overnight oats with a variety of colorful toppings.

Serving Suggestions

When to add toppings: Stir your overnight oats first, then add toppings-or pack them separately in a small container to add just before eating. Mix and match these ideas to find your favorite combinations for high-protein overnight oats.

Fresh berries - Strawberries, raspberries, blueberries, or blackberries add antioxidants and color.
Frozen fruit - Works beautifully; just thaw first so your oats don't get watery.
Fresh fruit - Try apples, or this cinnamon apple compote, pears, bananas, mango, peaches, nectarines, plums, or pomegranate seeds.
Crunchy add-ins - Sliced or slivered almonds, pepitas, hemp seeds, or coconut flakes for healthy fats and texture.
Nut butters - Almond, cashew, or peanut butter add richness and extra protein.
Jams & spreads - Choose lower-sugar or fruit-only versions for natural sweetness.
Chocolate lovers' twist - Stir in dark chocolate chips or raw cacao nibs for a lightly sweet, antioxidant-rich finish.

Overnight oats topped with apple cinnamon compote in a glass bowl.

Storage & Shelf Life

Overnight oats keep well for up to 4 days in the refrigerator. Stir before eating, as the chia seeds continue to thicken the mixture over time.

If the oats become too thick, add a splash of milk and stir until creamy again. For meal prep, store each portion in a sealed 16-ounce container so it stays fresh and travel-ready.

Recipe FAQs

Are overnight oats with chia seeds healthy?

Yes. Overnight oats with chia seeds are a nutrient-dense breakfast packed with protein (typically 16-22 grams), fiber (about 10 grams), and healthy fats. Chia seeds also provide antioxidants, minerals, and omega-3s, while oats offer slow-digesting carbohydrates that keep you full longer.

How can I sweeten overnight oats naturally?

For natural sweetness, try raw honey, pure maple syrup, date syrup, or brown rice syrup. For a low-sugar option, use monk fruit-sweetened honey or maple syrup. You can also stir in a little low-sugar jam or fruit compote before serving. Avoid artificial sweeteners if possible, as some leave a bitter aftertaste.

Do overnight oats need to be refrigerated, and how long do they last?

Yes - overnight oats must be refrigerated. The combination of oats, milk, and chia seeds needs to stay below 40°F to remain safe. Properly stored, overnight oats last up to 5 days in the refrigerator.
If you take them to go, keep them chilled or use ice packs; they're safe unrefrigerated for about 2 hours.

What kind of oats are best for overnight oats?

Use rolled (old-fashioned) oats for the best creamy texture. Steel-cut oats stay too chewy unless pre-cooked, and instant oats can turn mushy. If you prefer a lower glycemic index, you can lightly cook steel-cut oats, cool them, and then add your toppings for the same make-ahead convenience.

How can I add more protein to overnight oats?

There are a few easy ways to boost protein. Stir in 1-2 tablespoons of your favorite protein powder (most add about 5 grams per tablespoon) or 1-2 tablespoons of Greek yogurt for a creamier texture and extra protein. Using high-protein milk alternatives like hemp milk also raises the protein content naturally.

More Healthy Breakfast Ideas

From Greek yogurt parfaits to terrific healthy smoothies, homemade granola, or poached eggs over sautéed veggies, you'e covered.

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If you made high protein overnight oats, please comment and let me know, I love to read your comments. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

Cranberry Oatmeal Cookies Recipe (gluten-free)

12/10/2024 by Sally Cameron 20 Comments

Here's a favorite cookie that my friends and neighbors absolutely love: cranberry oatmeal cookies. These cookies are so good, no one will guess they're gluten-free. Packed with tart dried cranberries, rolled oats, and golden brown sugar, they're irresistible. I've included tips for making them dairy-free, plus fun variations like for a tasty twist. Not gluten-free? Make them with all purpose wheat flour as well. I've made them both ways.

A stack of cranberry oatmeal cookies on a white plate with a glass of milk, and tray of more cookies.

Thinking about baking cookies for the holiday season, I wanted something a little sweet and it had to be oatmeal. After many test batches (my neighbors loved all the tests), here's my recipe for cranberry oatmeal cookies. They are impossible to resist. It's hard not to just eat all of the batter. Bake a batch. They'll disappear quick. And be sure to try the optional orange zest!

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Why You'll Like This Recipe

A classic oatmeal cookie with sweet dried cranberries.
Gluten-free but no one would ever know (or with wheat).
Dairy-free option and fun flavor variations included.

For another delicious and easy holiday cookie, make these chocolate chip meringues (aka Forgotten Cookies).

Recipe Ingredients

Ingredients to make cranberry oatmeal cookies in prep bowls on a marble counter.

Flour: I've used Bob's Red Mill 1:1 GF baking and King Arthur Measure for Measure gluten-free blends.
Oats: Regular old-fashioned rolled oats, not quick-cooking, quick oats, instant oats, extra thick, or steel-cut oats. Certified gluten-free if needed (and buy organic).
Butter: Unsalted butter or unsalted plant-based butter (sticks not tubs). If you only have salted butter, omit the salt.
Baking soda: Leavening agent, check your package expiration date before baking.
Sugars: For softer cookies use all light brown sugar. For crisper cookies, use half white sugar and half brown. I've tested both, and both are good!
Eggs: Large eggs.
Vanilla: Use either vanilla extract or vanilla bean paste, and use real vanilla, not artificial flavor.
Dried fruit: I like dried cranberries, use raisins if preferred.
Spices: Cinnamon is traditional, but also try nutmeg or allspice.

Please see the recipe card for measurements and salt.

Chef's tip on dried cranberries: I purchased several different bags of dried cranberries, both sweetened and unsweetened, to see the difference (Trader Joe's). The sweetened dried cranberries were moist and plump but not so for the unsweetened. I preferred the sweetened for cranberry oatmeal cookies but use whichever you prefer. If you're cranberries are hard and dried out, rehydrate them in a little very hot water until softened, then drain and dry well before using in the recipe. One more tip, some brands have soybean oil (generally GMO if not organic) in their ingredient list. If you're allergic or sensitive to soy, be sure to read labels.

Substitutions and Variations

I've made cranberry oatmeal cookies with all of these variations and they are delicious!

Orange zest: Not included in most recipes but it adds so much fresh flavor! Optional, but try it if you love orange. Orange and cranberry are great partners.
For oatmeal chocolate chip cookies, add chocolate chips or white chocolate chips for white chocolate cranberry oatmeal cookies.
Add crunchy chopped walnuts.
Unsweetened shredded coconut adds another layer of flavor and texture.

For a chocolate treat with dried cranberries, try these fun to make chocolate bark bites.

Chef's tip: Butter too cold? Forget to get your butter out? Bring cold butter to room temperature faster for baking with these methods: 1) Grate cold butter with a box grater onto a plate. 2) Cut cold butter into small pieces and spread them out. 3) Microwaving is risky as you don't want to melt the butter. Use very low power in short bursts until butter is soft.

Recipe Instructions

Step 1: Pre-heat the oven to 350º. Line a rimmed baking sheet (half sheet size) with parchment paper. For tools, you'll need a hand mixer.

Cinnamon and flour in a glass bowl, dry ingredients for cookies. — **Step 2: Whisk the dry ingredients** **in a medium bowl (flour, baking soda, salt).**

Light brown sugar and golden butter cubes in a glass bowl on a marble counter. — **Step 3: Add soft butter and sugar to a medium bowl, beat butter and sugar until combined and fluffy.**

Creamed cookie dough with added eggs and beaters in a glass bowl. — **Step 4: Add the eggs and vanilla and beat until smooth.**

Creamy cookie dough coming together after beating. — **Step 5: Beat in the flour, start slow, build speed, beat until smooth and creamy.**

Cookie dough batter with rolled oats in a glass bowl with a spatula for mixing. — **Step 6: Combine oats and flour by hand.**

Deep red dried cranberries added to cookie dough in a glass bowl with a mixing spatula. — **Step 7: Fold cranberries in by hand. Mix well.**

Finished cranberry oatmeal cookie dough ready for scooping and baking. — **Step 8: Finished cookie batter, dough is stiff, ready for portioning onto a sheet pan.**

Balls of cranberry oatmeal cookie dough portioned onto a cookie sheet with parchment. — **Step 9: Portion balls of dough onto cookie sheets for baking using a tablespoon or a #40 cookie scoop.**

Golden oatmeal cookies cooling on a wire rack with more cookies on the baking sheet. — Step 10: Bake cookies until light golden brown, about 18 minutes for a conventional oven. Cool cookies for a couple of minutes then remove to a wire rack. When totally cool, package in an airtight container.

Chef's tip to reduce sugar: If you want to reduce sugar, use part sugar and part monk fruit blend or all monk fruit. They may spread a little differently while baking but taste great with less sugar.

For an over the top holiday appetizer with dried cranberries and dried figs, try this easy baked brie with jam recipe.

A pile of cranberry oatmeal cookies on a plate with cooling cookies in the back.

Serving and Storage

Homemade cranberry oatmeal cookies can be stored at room temperature for a week or in the refrigerator for up to 2 weeks stored in an airtight container.

Freeze cookies for up to 3 months for best quality upon thawing. Place them between layers of waxed paper or parchment paper then in an airtight container.

Recipe FAQs

Can I make cranberry oatmeal cookies gluten-free or vegan?

Cranberry oatmeal cookies are easily made gluten-free, vegan, or dairy-free for individual dietary needs. Be sure to use a gluten-free flour blend. For vegan, use plant-based butter and an egg substitute such as flax eggs, and for dairy-free, use plant-based butter.

How do I prevent my cookies from spreading too much?

Use parchment paper on your cookie sheets versus portioning the dough directly onto the greased cookie sheet. If you are baking on a hot day, chilling the dough also helps minimize the spread.

How do I make my cookies chewier or crispier?

For chewier cookies, us more brown sugar (or a mix of brown and white sugar) and underbaking slightly can help as most cookies crisp further upon cooling. For crispier cookies, more white sugar and a longer bake time will create a crunchier texture.

Can I use fresh or dried cranberries?

Most cookie recipes specify dried fruit such as dried cranberries as fresh cranberries are very tart (dried cranberries are sweetened) and have a lot of moisture that will alter the results of the recipe. For best results, stay with what the recipe specifies and was tested with.

If you're looking for delicious sweet treats that are fun to make, try a few of these recipes and be sure to check out the dessert recipes index.

⭐️Did You Make This Recipe?

If you make cranberry oatmeal cookies, please comment and let me know. If they were a hit, please give it a 5 star rating. They really help other readers and I love hearing from you. If you have a question, please comment and I will answer.

Recipe updated from 12/2014

📖 Recipe

No-Cook Asian Dipping Sauce With Almond Butter

05/19/2014 by Sally Cameron 17 Comments

Sauces are the secret weapon in any cook's kitchen, and this Asian dipping sauce is no exception. Made with creamy almond butter, tamari (gluten-free soy sauce), rice vinegar, and ginger, it's a quick, no-cook sauce that brings bold, savory flavor with a touch of sweetness. Whether you use it as a dip, drizzle, or dressing, this versatile sauce transforms everything from spring rolls, noodle bowls, grilled chicken, and grain bowls into something delicious.

A brown bowl of creamy golden brown Asian dipping sauce and a spoon on the side.

Using creamy almond butter, I created this quick Asian-style sauce with ginger, garlic, sesame oil, rice vinegar, tamari (wheat-free soy sauce) and a little honey. It's thick and creamy. If you want it thinner add a little warm water and stir until smooth.

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Why You'll Love Asian Dipping Sauce

No cooking required - Just whisk or blend, ready in minutes.
Versatile flavor - Great with spring rolls, noodle bowls, grilled meats, or roasted veggies.
Wholesome ingredients - Made with almond butter, tamari, vinegar, and honey.
Make it gluten-free - With tamari instead of soy sauce, and it's dairy-free.
Make-ahead friendly - Keeps well in the fridge for several days for easy meal prep.

Asian dipping sauce is perfect with the colorful vegetable spring rolls as an appetizer.

What You'll Need

Ingredients for creamy asian dipping sauce with almond butter, ginger, garlic, soy sauce, oil, and honey.

Nut Butter - Use natural almond butter with no added sugar, salt, or preservatives. Stir well or reblend if separated.
Vinegar - Unseasoned rice vinegar adds brightness without overpowering.
Oil - Sesame oil (toasted or not) adds signature flavor and is classic in Asian-style sauces. Other options are a neutral oil like avocado or MCT oil. Melted coconut oil is good too but may thicken the sauce more when chilled. Don't use standard vegetable oil. In fact it you have it, toss it.
Soy Sauce - Low-sodium tamari (gluten-free) or regular soy sauce. For soy-free, try San-J No Soy Sauce or coconut aminos (if you like the taste).
Sweetener - Mild honey balances the savory notes. For sugar-free, use a monk fruit-based liquid sweetener or sugar-free "honey."
Ginger - Finely grated fresh ginger or jarred ginger puree adds warmth and zing.
Garlic - Minced fresh garlic adds savory depth; garlic powder works in a pinch.

Chef's Tip: Choose the soy sauce option that best meets your needs. Tamari is gluten-free and widely available. Be sure to choose low sodium. Coconut aminos are a soy-free alternative, but the flavor is a little sweeter and less savory. For those avoiding both soy and gluten, San-J's No Soy Tamari is an excellent option-it tastes surprisingly close to the real thing. Not gluten-free? Low sodium soy sauce is fine, my recommendation is buy organic.

This almond butter sauce is a nice way to dress up simple crispy chicken cutlets.

Substitutions and Variations

Nut butter swap - Try raw cashew butter or tahini (good for nut-free) for a sesame-forward twist. Peanut butter works too but changes the flavor profile.
Vinegar - If you don't have unseasoned rice vinegar, try apple cider vinegar or white wine vinegar.
Sweetener - Try maple syrup (but it has it's own flavor) or agave if preferred. Avoid anything with erythritol-it may crystallize.
Citrus - Add a splash of lime juice for another flavor level.
Texture tip - Want it thinner for drizzling? Add a little warm water to loosen.

Chef's Tip: How to Fix Separated Almond Butter
If your almond butter has separated (oil on top, solid on the bottom), don't toss it! Scrape the whole jar into a food processor, digging the bottom out with a table knife, and blend until smooth and creamy again. It takes just a minute and makes it easier to measure-and to use in recipes like this one. Plus with the cost of nut butter, it's better to save it.

How to Make Asian Dipping Sauce

So simple! Place everything in a small bowl and stir or whisk together until smooth.

Almond butter and ingredients for Asian dipping sauce in a glass bowl before blending with a red spatula.

Add all ingredients to a medium bowl.

Golden brown, creamy almond butter dipping sauce blended smooth with a whisk and ready to use.

Blend until smooth and creamy. Taste and adjust with more ginger or garlic.

Chef's Tip: Adjusting Sauce Thickness. This sauce is meant to be adaptable for different dishes. As made, it has a drizzle-able consistency. If you want it thicker, add a little more almond butter, or use a little less vinegar and oil at the start. You can always taste and adjust. Sometimes I also add more ginger, as I love the taste.

Serving Suggestions

Creamy almond butter Asian dipping sauce drizzled over grilled chicken skewers on a gray plate.

Great ways to Use Asian dipping sauce:

Grilled proteins - Spoon over grilled chicken (like above!) or shrimp kabobs.
Noodle salad - Thin the sauce and toss with cooked, chilled brown rice noodles and chopped raw vegetables.
Ahi tuna - Drizzle over seared Ahi for a bold, flavorful finish.
Burgers - Use as a spread on grilled or air fryer burgers for an Asian-inspired twist.
Salads - Use as the dressing for my Asian cabbage salad recipe as the dressing
Veggie platter - Serve as a dip for raw vegetables.

Leftovers and Storage

Thick or thin, this versatile sauce will keep in the refrigerator for up to a week. If it stiffens when cold, let it come to room temperature and stir before using. If it needs thinning to loosen it, add a little water.

Recipe FAQs

Can I use cashew butter instead of almond butter?

Absolutely. Cashew butter can be swapped for the almond butter in this recipe.

What if I an allergic to nuts?

Try it with tahini (sesame seed butter), made with sesame seeds.

What if I am allergic to soy?

Use coconut aminos or soy-free tamari sauce instead of tamari or soy sauce.

Can I make this ahead?

Yes! It's perfect for meal prep. Just store it in a sealed jar or container and give it a good stir before using.

📖 Recipe

Asian Almond Sauce | AFoodcentricLife.com

Asian Dipping Sauce

Sally Cameron

Almond butter makes an Asian-inspired sauce. Use it thick with chicken or shrimp. Thin it and use with cold noodles, cabbage or salads. It keeps week in the refrigerator for a few days. Let it warm up and stir before using. This recipe doubles easily for more servings and leftovers.

5 from 6 votes

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Prep Time 5

Cook Time 0

Total Time 5

Course Sauce

Cuisine Asian

Servings Yield 1 cup

Calories 177 kcal

Ingredients

▢ ½ cup natural almond butter sub cashew butter
▢ 3 tablespoons unseasoned rice vinegar sub white vinegar
▢ 3 tablespoons neutral flavored oil or sesame oil coconut oil or MCT oil
▢ 3 tablespoons low sodium tamari or soy sauce
▢ 1 ½ tablespoons honey
▢ 1 ½ tablespoons pureed ginger from jar or finely zested fresh peeled ginger
▢ 1 large garlic zested fine

Instructions

Place everything in a small bowl and stir together until smooth. Use thick or thin with a little warm water.

Notes

Thickness note - This almond butter sauce is designed to be slightly pourable for maximum versatility-ideal for drizzling, tossing, or dipping. If you prefer it thicker, stir in a little more almond butter. Want it thinner? A splash of vinegar or oil will do the trick.

How to use this sauce:

Grilled proteins - Spoon over grilled chicken or shrimp kabobs.
Noodle salad - Toss with cooked, chilled brown rice noodles, and chopped raw vegetables.
Ahi tuna - Drizzle over seared Ahi for a bold, flavorful finish.
Burgers - Use as a spread on grilled burgers for an Asian-inspired twist.
Salads - Use as the dressing for my Asian Cabbage Salad (link when ready).
Veggie platter - Serve as a dip for raw vegetables.

Nutrition

Serving: 2tablespoonsCalories: 177kcalCarbohydrates: 7gProtein: 4gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 202mgPotassium: 137mgFiber: 2gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 57mgIron: 1mg

Tried this recipe?Let us know how it was with a comment and leave a star rating!

Chocolate Bark Recipe (bark bites)

02/03/2023 by Sally Cameron 2 Comments

Here's a fun to make sweet treat, an easy chocolate bark recipe in bite sized form. Chocolate bark bites! Make them in mini muffin pans. Dark chocolate with nuts, coconut and dried fruit all in one delicious bite. No messy fingers and a party in a bite. Chocolate lovers rejoice!

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Why You'll Like This Recipe

It's like sheet-style chocolate bark but bite-sized.
Easy to package little bags make great homemade gifts for Valentines Day chocolate treats, Easter chocolate, or for any holiday season. Make some for baby shower treats and wedding party favors. Doubles or triples easily.
An easy dessert to take to a potluck or picnic.
They are fun to make!

Love chocolate? Make a batch of these easy chocolate chip meringue cookies called Forgotten Cookies. Make the batter and forget them for awhile!

Recipe Ingredients

Ingredients for chocolate bark on a counter.

Please see the recipe card for quantities. The simple ingredients are:

Chocolate: Buy high-quality chocolate at 72% or more depending on how dark you prefer your chocolate. The higher the number, the less sweet the chocolate is. If you love chocolate, here is a fun resource. I have not tried this recipe with milk chocolate, but it should work because of the butterfat.
Walnuts: Buy chopped walnuts or walnut pieces and chop them fine.
Shredded coconut: Buy dry, unsweetened, shredded coconut flakes, not the sticky sugary stuff.
Dried cranberries: They provide a tart-sweet contrast to the dark chocolate, crunchy nuts and coconut. A terrific combination. Dried fruit options below.

Chef's Tip: Chopping chocolate. Buy chocolate bars and break them up by hand or chop them into pieces with a serrated knife on a cutting board. That bread knife you rarely use is great for chopping chocolate. Sometimes I use chunks of chocolate meant just for baking (and snacking). Here is the chocolate I used in the photos. No chopping required.

Substitutions and Variations

Don't like walnuts? Use chopped almonds, chopped macadamia nuts, chopped cashews, pistachios or pumpkin seeds.
For dried fruit, substitute dried apricots combined with goji berries, golden berries, or dried cherries.
Feel free to experiment and use your favorite toppings, like fancy sprinkles or crushed peppermint candy canes at Christmas for peppermint bark, even white chocolate chips.

For another bite-sized, small chocolate treat, make these mini pots de creme or these beautiful chocolate dipped strawberries (also fun to make). For gift-giving, these sweet and spicy roast cashews are always a huge hit.

Chocolate Bark vs. Chocolate Bark Bites

Chocolate bark bites is a riff on, or a variation of chocolate bark. Chocolate bark is melted chocolate poured onto parchment paper supported by a sheet pan or cookie sheet, spread into a thin layer, then decorate with dried fruit and many other toppings.

With bark bites, the chocolate is melted and drizzled into mini paper cups (or silicone cups) and layered with the dried fruit and other toppings.

Mini muffin tin of dark chocolate treats called chocolate bark bites.

Tools

To make these as shown you need a 12-well mini muffin pan and mini paper liners. I use a metal mini muffin pan, but you can use silicone (and use papers or not). If you use silicone, you will need a metal baking tray underneath to support the flexible silicone pan.

The mini paper liners vary just a tiny bit by brand, so depending on what you buy, your chocolate bark bites might be a slightly different size. Buy them online and at cooking and speciality baking stores. Even some grocery stores have them.

Option: If you don't have a mini muffin pan you can still make these. Place double paper cups flat on a plate to fill. They will spread more since there are no sides to help them hold their shape, but it still works.

Recipe Instructions

Chocolate melting on the stovetop in a double boiler.

Start by chopping the chocolate into small pieces as it melts faster. Then melt your chocolate. There are two ways to melt chocolate: in a double boiler or the microwave. Either way you need a heat-proof bowl.

While the chocolate is melting, place the other ingredients into individual small bowls and set up your mini muffin pan with paper liners.

To make the chocolate bark bites, drizzle a little bit of melted chocolate into the mini paper cups then layer with sprinkles of the walnuts, coconut and dried fruit. Start with a thin layer and build into 3 layers. You will use about 1 tablespoon of melted chocolate in total per chocolate bark bite, 1 teaspoon per layer.

When you're done, place the pan in the refrigerator until they harden, about 30 minutes.

Chef's Tip: Chocolate and water do not mix. Water makes chocolate "seize". It goes from being fluid to a stiff grainy mess. Be careful if using the stove top method that no moisture gets into your melted chocolate when removing the bowl from the pan.

Melting Chocolate: Stovetop Method

Set up a double boiler or "bain marie" (water bath). Place a couple inches of water in a pan over medium heat and bring to a simmer. Do not boil. Turn heat to low and place a small metal or glass bowl with the chocolate over the hot water.

The bowl should sit on top and barely into the pan, but not touch the hot water. Stir occasionally, until chocolate melts smooth. It won't take long. Don't rush it by turning up the heat.

I prefer the double boiler method because you can easily see the chocolate melting and it's more controllable.

Melting Chocolate: Microwave Method

Place chocolate in a microwave-safe bowl. Microwave using 50% power for 1 minute. Remove and stir. Continue in 30 second increments until chocolate is mostly melted. It's ready when there are still a few lumps. It will smooth out as you stir.

Do not overheat or the chocolate could burn. If it burns, you will have to toss it and start over (which is why I prefer the traditional stove top method). If you use the microwave, just be careful.

Dark chocolate bark bites with cranberries, walnuts and coconut on a counter top.

Storing Chocolate Bark Bites

Store chocolate bark bites in an airtight container on the counter at room temperature or package into cello bags and tie with ribbon as a gift. You can also store them in the refrigerator.

Chef's Tip: To make cutting sticky dried fruit easier, first spray your knife with non-stick spray. It makes the blade slice through the stickiness much easier and also makes cleaning your knife easier.

Individual chocolate bark bites in mini muffin pan and on a display plate.

How to Make For Gifts and Party Favors

Because these are so easy to make, you can make batches and package them for hostess gifts, holiday gifts and party favors. Use small cello bags with twist ties and ribbon. You choose how many per package.

Recipe FAQ's

Does chocolate bark need to be tempered?

I do not temper the chocolate for this recipe, but you can if you want to take that extra step. Read here to learn how. Tempering chocolate gives it more snap and a glossy finish. It matters more when you are making chocolate bark poured onto a baking sheet or candies. Since these are in bite size form, I decided to skip it.

How long will chocolate bark keep?

Chocolate bark bites will last 2-3 weeks in the refrigerator, but I've never had them last that long! If you're kitchen is not too warm (below 70°F) they can be stored on the kitchen counter in an airtight container.

More Delicious Recipes

For more gifts from the kitchen ideas, try these recipes too. The no-bake chocolate chip energy balls are a terrific afternoon snack or post workout pick-me-up.

⭐️Did you Make This?

If you make this recipe, please comment and let me know. And if you loved it, please give it a 5 star rating! They really help other readers. If you have a question, please comment and I will answer.

📖 Recipe

Bark bites on a round display plate for serving.

Easy Chocolate Bark (bite size)

Sally Cameron

Bite-sized chocolate bark with nuts, coconut, and dried fruit. Portion controlled in mini paper baking cups. Each bite has about ½ ounce (1 tablespoon) of chocolate. No cooking required.

5 from 2 votes

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Prep Time 15

Chill 30

Total Time 45

Course Dessert, Snack

Cuisine American

Servings pieces

Calories 166 kcal