Category: Dessert

Nutella acai bowl with banana and cacao nibs, taken from above.
Breakfast
2

5-Minute Nutella Acai Bowl (Chocolate Acai Bowl, Vegan)

This Nutella acai bowl is so chocolatey, creamy, and divine that you’ll stop buying acai bowls. With just 4 ingredients and 5 minutes; step-by-step instructions and photos included!

Vegan Nutella acai bowl with banana and granola, with cacao nibs and melted Nutella in smaller bowls.

In this post you’ll learn:

Why You Will Love This Recipe

  • 🥣 Done in 5 minutes, perfect for busy days.
  • 🌱 Vegan-friendly but can also be made with regular cow’s milk.
  • 👩‍🍳 Easy-peasy, making cooking less intimidating and more enjoyable.
  • 📸 Instagram-worthy presentation tips to make your acai bowl Nutella even more appetizing.
  • 💪 Packed with nutritious ingredients.
  • 🍫 Nutella twist adds a decadent touch.
Two hands holding a pink bowl of Nutella acai smoothie bowl with a white marbled background.

Ingredients

  • Banana: Use frozen bananas since that’s really what makes acai bowl so creamy! Use spotty ones for a naturally sweet Nutella acai bowl.
  • Frozen Acai Puree: Packed with antioxidants and a unique berry flavor, it provides a vibrant purple color and a refreshing taste.
    • Substitutable with frozen mixed berries + acai powder. And if you still can’t find acai, this Banana Nutella Smoothie Bowl is a great alternative! Just serve them in a bowl instead of a glass 😉
  • Plant-based Milk: I used oat milk but any kind of milk will do! From soy milk to almond milk, even regular milk if you’re not eating plant-based.
  • Nutella: Adds a luscious chocolate-hazelnut flavor, making your acai bowl with Nutella irresistibly decadent.
Frozen acai puree, Nutella, plant-based milk, and banana in small white bowls with labels.

Is Acai Really a Superfood?

One important thing about superfood is that there is no legal or standard definition of superfood, although Medical News Today defined superfoods as “foods that have a very high nutritional density” when compared to the calories they contain.

Since acai has many health benefits such as containing more antioxidants than other common berries, improving brain function, heart health, and having anti-cancer properties as explained in this other article by Medical News Today, no wonder why they are often called superfoods.

Are Acai Bowls Healthy?

Acai bowls can be a healthy option when made with wholesome ingredients like fruit, nuts, and seeds, providing fiber, vitamins, and minerals. However, some commercially prepared or store-bought acai bowls may contain added sugars or high-calorie and highly processed toppings, so it’s crucial to choose wisely and enjoy them in moderation.

For this Nutella acai bowl recipe, opt for this Homemade Vegan Nutella which does not use any refined sugar and uses dates instead as a natural sweetener!

Close-up of acai bowl with Nutella drizzled down as toppings, topped with banana, granola, and chopped chocolate.

Are Acai Bowls Healthier Than Ice Cream?

Compared to ice cream, acai bowls typically offer more nutritional benefits due to their higher fiber and antioxidant content. However, both can be high in sugar and calories. Always double-check the ingredients and to be on the safer side, just make your acai bowls at home with this Nutella chocolate acai bowl, or this ‘plain vanilla’ Vegan Acai Breakfast Bowl!

Step-by-step Instructions

Add: In a high-powered blender, combine frozen banana slices, acai puree (or frozen berries + acai powder), and milk until smooth.

Break Apart: If the banana slices clump together, let them sit for 15 minutes, then separate by hand or with a knife.

Blend: Blend for 2-3 minutes until smooth, pausing and stirring as needed.

Adjust: If necessary, add up to 1/4 cup more milk, 1 tablespoon at a time, for smoother blending.

Frozen acai puree and frozen banana in a small blender.
Frozen acai puree, frozen banana, and milk in a small Nutribullet blender.
A bowl of plain acai smoothie bowl on a white background.

Garnish: Transfer to a bowl, drizzle Nutella down a spoon for garnish. Or you can also blend Nutella in the blender.

Top and Serve: Add desired toppings. Serve your acai bowl Nutella immediately within 15 minutes!

How many calories are in a Nutella acai bowl?

The calorie count in a Nutella Acai Bowl can vary depending on portion size and toppings, but typically ranges from 400 to 500 calories per serving.

A disclaimer is that I personally am not a fan of calorie counting since a healthy diet is so much more than the calories, as explained in this article published in Harvard Healthy Publishing, titled “Stop counting calories”.

Top Tips

Slice and Freeze Bananas: Slice bananas before freezing for easier blending.

Ripe Bananas: Select bananas with lots of dark spots for natural sweetness.

Acai Options: If you can’t find frozen acai puree packs, sub with acai powder + frozen mixed berries. When using the latter, it will be more sour—consider adding liquid sweetener to balance.

Liquid and Blender: More liquid facilitates easier blending. Without a high-powered blender, extra liquid may be needed. Just be careful not to add too much so you still get that thick and creamy consistency.

Nutella Topping: If you find it hard to drizzle the Nutella, microwave it for 10-15 seconds until runny.

A bowl of acai Nutella bowl with sunflower seeds, banana, and cacao nibs.

Toppings Suggestions

I used banana, Nutella, cacao nibs, and granola as toppings but here are some more tasty options.

  • Berries: Both fresh and dried.
  • Peanut Butter: Adds richness, healthy fat, and protein.
  • Chopped Dark Chocolate: Use a chocolate bar of chocolate chips.
  • Coconut flakes: For a tropical twist
  • Nuts and Seeds
  • Yogurt or Vegan Quark

Storage, Meal Prep, and Freezing Instructions

Storage: Consume within 15 minutes to maintain its creamy consistency.

If you do have leftovers, store in the fridge for up to 24 hours. It will be more liquidy and the color may darken slightly to a brownish hue, but this acai bowl with Nutella is still safe to eat.

Meal prep: Prepare smoothie packs ahead of time for faster morning preparation. Combine all the frozen fruits required for one serving in a Ziploc bag. In the morning, simply empty the pack into the blender, blend, and you’re done!

Freezing: Do NOT freeze this Nutella chocolate acai bowl. For longer storage, see the meal prep notes above.

A spoonful of acai bowl with Nutella and granola plus cocoa nibs.

FAQ

Why Do Acai Bowls Taste So Good?

The natural sweetness of ripe bananas complements the slightly tangy flavor of acai, while the various toppings add indulgent richness and crunch. This combination of flavors and textures creates a satisfying bowl that keeps you coming back for more!

Why are acai bowls so expensive?

Acai bowls are often pricey due to the cost of importing acai berries, which are native to Central and South America, as well as the labor-intensive process of harvesting and processing them.

Why is acai always frozen?

Acai berries are highly perishable and start to degrade rapidly after harvesting. Freezing them helps preserve their nutrients and freshness, allowing them to be transported and stored for longer periods.

A bowl of Nutella acai bowl, topped with banana, sunflower seeds, and cacao nibs, with a spoon peeking on the bottom right.

Looking for More Breakfast / Brunch Recipes?

Try my 5-Minute Flax Seed Pudding (3 Variations) for another creamy and nutrition-packed breakfast, which also went viral on YouTube!

Or check out my Biscoff Overnight Oats, Oreo Overnight Oats, or this Frozen Berries Overnight Oats which are all done in under 5 minutes!

I also love having Baked Oats for breakfast since they’re so indulgent but are still healthy! Try this Baked Oats Without Banana (5 Variations) or this Chocolate Chip Baked Oats.

Or How About More Nutella Recipes?

I got you! First of all, try DIY-ing your Vegan Nutella to keep it sugar-free and healthier. Or try one of these!

Nutella acai bowl with banana and cacao nibs, taken from above.
Print Recipe
5 from 2 votes

5-Minute Nutella Acai Bowl (Chocolate Acai Bowl, Vegan)

This Nutella acai bowl is so chocolatey, creamy, and divine that you'll stop buying acai bowls. With just 4 ingredients and 5 minutes!
Cook Time5 minutes
Total Time5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, Brazilian
Keyword: acai bowl nutella, acai bowl with nutella, chocolate acai bowl, nutella acai bowl
Servings: 1 serving
Calories: 458kcal
Author: Jem @ The Fruity Jem

Ingredients

  • 1 banana sliced and frozen
  • 1 package frozen acai puree (100 grams, 7 oz), OR sub with 3/4 cup frozen mixed berries (105 grams) + 2 Tablespoons acai powder
  • ¾ cup plant-based milk (180 ml) I used oat milk but any will do!
  • 2 Tablespoons Nutella either homemade or store-bought

Instructions

  • Into a high-powered blender, add the banana, acai puree (or frozen berries + acai powder), and the milk.
    If the banana slices stick together to form a big lump, let them sit on the counter for about 15 minutes until you can break them apart either by hand or using a butter knife.
  • Blend for 2-3 minutes until smooth and there are no more chunks.
    Two tips:
    – You might need to pause in between, stir/shake, then re-blend especially if your blender doesn't come with a tamper.
    – If they aren't blending well, you can add up to 1/4 cup of more milk, adding it 1 Tablespoon at a time.
  • Transfer into a bowl. Now use a spoon and let the Nutella drizzle down the spoon to garnish. You can also just mix the Nutella altogether in the blender.
  • Add other toppings if using, and serve this Nutella chocolate acai bowl immediately within 15 minutes. Enjoy!

Notes

Top Tips
  • Slice and Freeze Bananas: Slice bananas before freezing for easier blending.
  • Ripe Bananas: Select bananas with lots of dark spots for natural sweetness.
  • Acai Options: If you can’t find frozen acai puree packs, sub with acai powder + frozen mixed berries. When using the latter, it will be more sour—consider adding liquid sweetener to balance.
  • Liquid and Blender: More liquid facilitates easier blending. Without a high-powered blender, extra liquid may be needed. Just be careful not to add too much so you still get that thick and creamy consistency.
  • Nutella Topping: If you find it hard to drizzle the Nutella, microwave it for 10-15 seconds until runny.
Storage Instructions
  • Check the post above for storage, meal prep, and freezing instructions.

Read More

February 12, 2024
2 Comments
Nutella banana smoothie with a metal straw, with banana on the left and Nutella banana milkshake on the right.
Drinks
2

Nutella Banana Smoothie (Nutella Milkshake, No Ice Cream)

This 5-minute Nutella banana smoothie is so creamy that it’s like a healthy banana Nutella milkshake without ice cream! So refreshing and unbelievably rich!

A glass of Nutella banana smoothie with a metal straw, with a banana on the left and Nutella and another smoothie on the right.

In this post you’ll learn:

Why You Will Love This Nutella Milkshake without Ice Cream

  • 🍌 Creamy Bliss without the guilt, thanks to ripe frozen bananas which give a sweet and creamy texture!
  • 🌱 A plant-powered treat that is so creamy, you wouldn’t believe it’s vegan.
  • 🎉 No-cook easy Nutella milkshake recipe perfect for beginners
  • 🌈 Treat yourself without the guilt with this creamy milkshake that uses no ice cream, and has the option to use refined sugar-free Nutella
  • 🍫 A chocolatey drink that is good for both breakfast and as a chilled drink especially on warmer days.

Ingredients

Ingredients for Nutella banana smoothie (healthy milkshake) with labels on a white marbled background.
  • Banana: Frozen banana slices create a luscious, creamy, and naturally sweet base for your Nutella banana smoothie.
    • This is also the secret ingredient in many vegan ice creams (both from plain vanilla to other flavors), which is also why this recipe is literally like a Nutella milkshake without ice cream!
  • Nutella: Just half a Tablespoon adds a rich and indulgent hazelnut-chocolate fusion, transforming your banana Nutella milkshake no ice cream into a decadent treat.
  • Plant-Based Milk: I used oat milk but any plant-based milk (e.g. almond milk, cashew milk, soy milk, etc) will do.
  • Cacao Powder: Just a bit adds that deep, chocolatey goodness. Start with 1/2 teaspoon, adding more if you want more chocolatey flavor.

Is banana in a smoothie healthy?

Studies have found that adding bananas to your smoothies reduces the flavanols (plant compounds that have great health benefits) quickly. In fact, this will happen whenever you add fruits that will turn brown when you cut the open to your smoothies, such as bananas, apples, and avocados.

A glass of banana Nutella milkshake with a metal straw and two bananas on the side.

However, this does not mean that smoothies with banana are not going to be healthy. Quoting Mary Ann Lila, PhD, “The last thing we want is for people to think, ‘Oh, if I make a smoothie, it’s not going to be healthy,’” (more about it in this WebMD page). So as long as you’re not looking to boost your flavanol consumption (which most people don’t need), stick to a balanced diet with a variety of nutrition and you’re good!

Is Nutella healthy or junk food?

While delicious, Nutella leans more towards being a treat than a health food due to its sugar and fat content. However, I’ve whipped up this Vegan Nutella recipe (with Dates), making it free from any refined sugar for a healthier alternative.

Using that homemade Nutella, you can rest assured that you get the deliciousness of Nutella without worrying about added sugar and unnecessary unhealthy fats!

How to Make a Nutella Milkshake without Ice Cream

Prep the Banana:

  • If your banana isn’t frozen, slice it and stash the slices in a Ziploc bag (up to 2 bananas per bag), freezing for at least 2 hours.
  • You can also use reusable silicone bags or food wraps.

Blend It Up: Add the frozen banana slices into a high-powered blender. If they clump, leave them at room temperature for 10-15, then break them apart either by hand or with a spoon/butter knife.

Mix and Blend: Add the rest of the ingredients (the Nutella, milk, and cacao powder), then blend on high until smooth, ranging from 15 seconds (like in a Nutribullet) to a max of 1 minute.

Frozen banana with vegan Nutella in a blender.
Frozen banana with Nutella and cacao powder in a blender, taken from above.
Blended Nutella milkshake without ice cream in a blender, taken from above.

Taste and Adjust: Take a sip and decide if more cacao powder is your jam. More equals less sweet, but more also means more chocolatey goodness.

Serve and Enjoy: Pour it into a glass for a milkshake or a bowl for a smoothie bowl.

Optional: Add toppings (check out the post for options & inspiration). Now enjoy your Banana Nutella Milkshake/Smoothie! 🍌🍫🥤

Pouring Nutella milkshake no ice cream into a glass on a white marbled background.

Top Tips

  1. You NEED to use frozen bananas. Otherwise, you won’t get that creamy texture characteristic to milkshakes. So please don’t skip it.
  2. Use ripe bananas that are spotty and have some black spots on them. It’s okay that your banana is already soft. As long as they aren’t moldy, these super ripe bananas are actually sweeter!
  3. Be sure that each Ziploc bag has a maximum of 2 bananas in it. Since we’re not flash-freezing, the banana slices will most likely stick together so we don’t want too many bananas in the bag.
    • The other option is to flash-freeze your banana slices first, which takes more time but allows you to store more bananas in the same bag.
    • To flash-freeze, line the banana slices on a baking sheet and pop them into the freezer for 1-2 hours. Then you can transfer them into a Ziploc bag and they won’t stick together.
A glass of chilled banana Nutella smoothie with a straw, with another glass and Nutella on the sides.

Toppings Options

You can be creative here — if you think they sound delicious, they probably are! But if you’re looking for some inspiration, here are some tasty toppings:

  • peanut butter – you can either blend it together, or just drizzle some on top to make a peanut butter banana smoothie
  • fresh fruits – strawberries, blueberries, more banana, you name them!
  • yogurt – to make things even creamier
  • coconut flakes
  • cacao nibs
  • (vegan) whipped cream
  • nuts and seeds
  • muesli or granola
  • good old rolled oats – feel free to blend some in for a more filling smoothie
Two glasses of Nutella smoothie banana taken from above.

Which fruits taste good / go well with Nutella?

Nutella pairs great with a variety of fruits, from berries like strawberries, raspberries, and blueberries, to apples, pears, oranges, kiwis, grapes, pineapples (I recommend checking out my Pineapple Carpaccio recipe too btw, or my Chocolate Covered Grapes), and of course, bananas! Otherwise, why this Nutella banana smoothie right hahaha.

Another great pairing is when you mix it with berries, meaning that it also makes a great Nutella Acai Smoothie Bowl!

I’m sure it will also pair well with more fruits than what I’ve listed above so if you think they will taste great, give it a try and surprise yourself with your original flavor combo!

Two glasses of banana Nutella shake without ice cream on a white marbled background.

Storage and Meal Prep Instructions

Storage: For the best texture, consume this Nutella Milkshake without Ice Cream immediately, within 10-15 minutes.

However, if you have leftovers, store them in the fridge for 2-3 days. But note that it will melt and be more liquidy and lose its creaminess.

Meal prep: Pre-slice 1 banana in each Ziploc bag and freeze. When you’re ready to whip up this healthy Nutella smoothie, just grab the frozen banana, add the remaining ingredients and blend away!

Freeze: Do NOT freeze this Nutella banana smoothie as it will lose its creamy texture. For longer storage, see the meal prep notes above and just spend that 3 minutes to blend just before serving.

Two glasses of cold banana and Nutella smoothie with a banana and a small bowl of Nutella.

FAQ

Should I freeze my banana before blending?

Yes please. Freezing your banana before blending enhances the creaminess of your banana Nutella smoothie/milkshake. With regular bananas, the smoothie will be thinner, liquidy, and runny. So please don’t skip this step!

Do I need to add ice cubes?

Nope, that’s not needed. The frozen banana will act as the ice in this recipe.

Can I use regular milk instead of plant-based milk?

Certainly, regular milk works too if you’re not vegan.

What if I don’t have a high-powered blender?

Blend a bit longer, and consider thawing frozen bananas a little bit for 10-15 minutes for an easier blend. It will also help if you have more ingredients in your blender, so try doubling or tripling the recipe to blend things easier.

Pouring Nutella and banana smoothie into a glass from a blender, with a white marbled background.

Looking for More Quick Breakfast/Healthy Dessert Recipes?

Check out my Viral 5-Minute Flax Seed Pudding (with 3 Variations), or this Vegan Baked Oats (with 5 Variations) and Chocolate Chip Baked Oats for a cake-like breakfast.

Another favorite of mine is overnight oats since they’re so easy to make! Try this 5-minute Frozen Berries Overnight Oats, or this Oreo Overnight Oats for a creamy, cookie-and-cream delight.

For drinks, try this super pretty Strawberry Oat Milk. Or for more smoothie bowls, check out my Vegan Banana Acai Bowl.

Nutella banana smoothie with a metal straw, with banana on the left and Nutella banana milkshake on the right.
Print Recipe
5 from 2 votes

Nutella Banana Smoothie (Nutella Milkshake, No Ice Cream)

This 5-minute Nutella banana smoothie is so creamy that it's like a healthy banana Nutella milkshake without ice cream! So refreshing and unbelievably rich!
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Dessert, Drinks
Cuisine: American
Keyword: banana nutella milkshake, healthy nutella smoothie, nutella banana smoothie, nutella milkshake without ice cream
Servings: 1 serving
Calories: 194kcal
Author: Jem @ The Fruity Jem

Ingredients

  • 1 banana sliced and frozen
  • ½ Tablespoon nutella
  • ⅓ cup plant-based milk (80 ml) I used oat milk but any kind will do
  • ½ to 1 tsp cacao powder I used 1 teaspoon but feel free to start with 1/2 teaspoon first, adding more if you'd like a more chocolatey flavor

Instructions

  • If your banana is NOT frozen, first slice your banana and transfer them into a Ziploc bag. Place a maximum of 2 bananas in the same bag so they won't stick together too much. You can also use reusable silicone bags or any other reusable food wraps.
    Freeze for at least 2 hours.
  • Now add your frozen banana slices into a high-powered blender.
    If they stick together, let them sit on the counter for 10-15 minutes until you can separate them easily, either by hand or using a spoon or a butter knife.
  • Add the remaining ingredients into the blender, then blend on high until everything is mixed together and there are no more lumps. This will take anywhere from 15 seconds (if you're using something like a Nutribullet) up to 1 minute.
  • Taste it and see if you'd like to add more cacao powder. More cacao powder will make your smoothie less sweet, but it will be more chocolatey.
  • Transfer to a glass to drink like how you would drink a milkshake, or into a bowl for a smoothie bowl. Add your toppings of choice, if desired (see post above for tasty options). Enjoy!

Notes

Top Tips
  • Frozen Bananas – You NEED to use frozen bananas. Otherwise, you won’t get a creamy texture. So please don’t skip it.
  • Ripe Bananas – The spottier, the better. That’s when they’re at their sweetest.
  • Be sure that each Ziploc bag has a maximum of 2 bananas in it. If you have too many bananas, it will be harder to separate them.
    • The other option is to flash-freeze your banana slices first, which takes more time but you can then put more bananas into the same bag.
    • To flash-freeze, line the banana slices on a baking sheet and pop them into the freezer for 1-2 hours. Then you can transfer them into a Ziploc bag and they won’t stick to each other.
Storage and Freezing Notes
  • Please see the blog post above for more info on storage, meal prep, and freezing.

Read More

February 11, 2024
2 Comments
Chocolate covered grapes fruit on a baking sheet from above.
Snacks
2

10-Minute Chocolate Covered Grapes Fruit (+ Step-by-Step Photos)

Just 2 ingredients & 10 minutes to make chocolate-covered grapes! Enjoy the grape chocolate as it is, with toppings, frozen, or make a grape kabob out of it!

Chocolate covered grapes fruit on a baking sheet from above on a white baking sheet.

In this post you’ll learn:

Why You Will Love This Chocolate-Covered Grapes

  • 🎨 Customize with toppings for a snack that is really to your liking.
  • ⏰ Done with just 10 minutes of actual cooking, so easy!
  • 🍇 I find dipping each grape and decorating it with the toppings very therapeutic and allows you to slow down and practice mindfulness, even if it’s just for 10 minutes
  • 🍫 Fulfill your chocolate cravings with a healthier twist, thanks to fresh grapes.
  • 👨‍👩‍👧‍👧 Shareable Delight – Whip up a batch to share with friends or family!

Ingredients

  • Grapes: Fresh grapes bring a burst of natural sweetness and a juicy texture to balance the chocolatey decadence.
  • Dark Chocolate Chips: Adds richness and depth, and a bit of bitterness to balance out the grapes.
  • (Optional) Toppings of Choice: Use toppings that are small in size such as seeds, crushed nuts, coconut flakes, or even a bit of salt flakes!
Ingredients for dark chocolate covered grapes with labels.

How to Make Chocolate-Covered Grapes, Step-by-step

Preparations:

  • Thoroughly dry the grapes to ensure a silky chocolate coating.
  • If the grapes are not at room temperature, microwave cold grapes in 15-second increments to bring them to room temperature.
    • If the grapes are cold, the chocolate might solidify.
Green and red grapes after cleaning in a clear white bowl.

Melt the Chocolate:

  • In a microwave-safe bowl, microwave the chocolate chips for 30 seconds. For very high-powered microwaves (more than 900 watts or if your microwave heats food faster than usual), use 50% power capacity to prevent burning.
  • Repeat in 15 to 30-second intervals, stirring in between until nearly all chips melt.
Dark chocolate chips before melting them.
Dark chocolate chips after melting in a clear bowl.

Dipping Time:

  • Lay the toppings on a small bowl, if using the toppings.
  • Use a toothpick to skewer a grape, then dip it into melted chocolate, ensuring half the grape is coated.
  • Optional: Gently pat the bottom in seeds/nuts.
  • Slot the toothpick between fork tines, positioning the grape below. Push it down onto a lined baking sheet using the fork.
  • Repeat for the remaining grapes chocolate.
A toothpick piercing through a green grape.
Dipping a green grape into a bowl of melted chocolate.
Dipping a green grape pierced with a toothpick into melted dark chocolate.
Dipping grape chocolates into a bowl of hemp seeds.
A chocolate-covered grape with hemp seeds as toppings, pierced with a toothpick.

Refrigerate:

  • Refrigerate the chocolate-covered grapes for at least 25-30 minutes to set. And tada, enjoy your chocolate-covered grapes!
  • Unless you live in warmer countries, they will solidify and stay firm at room temperature. But when refrigerated, the chocolate will become firmer and crunchier, so feel free to experiment!

Top Tips

Microwaving: Begin with a lower microwave time to avoid chocolate burning; you can always microwave it a bit more, but you can’t reverse a burnt chocolate.

Toothpick Alternatives: If you don’t have a toothpick, a skewer or any pointy object works just as well for piercing through the grape.

A bunch of red and green chocolate covered grapes with hemp seeds, sesame seeds, and desiccated coconut.

Tight on Time?

  • Simply add all grapes to the melted chocolate. Stir for even coating. Using a spoon, individually place coated grapes on a baking sheet, ensuring they don’t touch together. Sprinkle optional toppings and chill in the fridge.
  • It will look something like below!

Freeze for a Twist: Pop these chocolate grapes in the freezer for a unique, frosty treat – perfect for warmer days.

Toppings Options

You can really be creative here since chocolate pairs well with so many things! I’d advise going for toppings that are small in size so that they look better when paired with the small grapes. So stuff like:

  • Seeds – hemp seeds, sesame seeds, flax seeds, poppy seeds, you name it!
    • Avoid using larger seeds such as pumpkin seeds and sunflower seeds so that they won’t look awkward with the grapes
  • Crushed Nuts – any kind will work!
  • Coconut Flakes – I think they’re underrated, but they pair great with chocolate!
  • Salt flakes – simple but beautiful!
  • Chopped dried fruits
A bunch of chocolate covered grapes stacked in a black container.

Recipe Variations / Modifications / Substitutions

Fruits: If you don’t have grapes on hand, feel free to use other types of fruits. Strawberries, bananas, oranges, blueberries, and even apples are great options.

Chocolate: Feel free to experiment with other types of chocolate such as some vegan milk chocolate or white chocolate to make some white chocolate covered grapes. Pick your favorite!

Close-up of a red grape covered in chocolate and sesame seeds.

Smooth Grapes: If you’d like your grapes to be smooth all the way around, let the chocolate-dipped grape dry out on the toothpick for a few seconds, before putting it on a lined baking sheet.

Grape Kabobs: Once the chocolate hardens, feel free to skewer a couple of chocolate grapes together to make grape kabobs. Fun!

What fruits can you cover in chocolate?

The options are endless! Some of the most popular options to cover fruits with chocolate are: strawberries, grapes, bananas, and oranges, with strawberry-covered chocolate being the most popular type. You can also use blueberries, apricots, blackberries, pineapples, and even dried fruits such as banana chips and apple slices.

Combining fruits with chocolate is a tasty and quick way to jazz up your fruits and is a great option for a healthy-ish snack that is less processed but still tastes delicious!

Close-up of a red grape chocolate with desiccated coconut.

Are chocolate covered fruits healthy?

A nice tool I use often is to ask myself: healthy compared to what? If I’m eating chocolate covered fruits instead of a processed, store-bought dark chocolate granola bar which I was craving, then yes, these chocolate-covered grapes are healthier. However, if I didn’t have a chocolate craving and had opted for plain fruits instead of this grape chocolate, then this grape chocolate would have been less healthy.

The best is of course to just eat fruits on its own, without any chocolate covering them since even dark chocolate may contain a significant amount of sugar despite some of the health benefits it has (see this Healthline article for more info). However, if you’re using this chocolate and grapes recipe to swap out your chocolate bar, then yes, it’s a step in a healthier direction!

Green chocolate covered grape with coconut flakes on a baking sheet.

Storage, Meal Prep, and Freezing Instructions

Storage:

  • Keep in the fridge in an airtight container for up to a week, or whenever your grapes would spoil.

Meal Prep:

  • Ideal for meal prep and snacking; store in the fridge for up to a week. Using fresh grapes means that they will last longer while if your grapes are already wrinkling, please consume them within 2-3 days.

Freezing:

  • Transfer to a bag and freeze these chocolate and grapes for up to a month. Perfect for snacks on warmer days! The texture is a bit different but they’re absolutely delicious!
A green grape kabob with hemp seeds, pierced using a toothpick.

FAQ

Is grapes and chocolate good?

Yes! You wouldn’t expect this combo but they pair well! Imagine that juicy burst from the grapes combined with a rich, satisfying flavor from the chocolate!

How many calories in a chocolate covered grape?

Each homemade chocolate-covered grape contains about 15 calories per piece.

How long can chocolate covered fruit last?

When stored properly in the fridge, chocolate-covered fruit can last up to 7 days. How long it lasts depends on how fresh your fruit is.

If you’d like them to last longer, store them in the freezer for up to a month.

What tastes good dipped in chocolate?

Nuts pair really well with nuts (check out my Chocolate Covered Peanuts recipe here), and also almost all types of fruits from strawberries, kiwi, grapes, oranges, bananas, or even dried fruits.

Do I need to add coconut oil to this recipe?

No, I don’t find that necessary. Feel free to add some for a smoother texture, but the difference will not be noticeable.

Chocolate grapes (red and white grapes) with various toppings in a black container.

Looking for More Snacks/Desserts Recipes?

If you’re a fan of chocolate, try my Chocolate Chip Baked Oats or this Chocolate Flax Seed pudding. You might want to check out my Brownie Baked Oats without Banana too, which is a variation of my Baked Oats No Banana recipe.

Or try my Sugar-free Vegan Nutella recipe, which you can then use to make this Nutella Mochi Daifuku recipe.

Want other delicious non-chocolate sweet stuff? Try my Matcha Green Tea Ice Cream Mochi, or my Strawberry Oat Milk recipe.

For more indulgent recipes, try my Oreo (Cookies and Cream) Overnight Oats recipe (which tastes like McFlurry, really!) or my Biscoff Overnight Oats.

Chocolate covered grapes fruit on a baking sheet from above.
Print Recipe
5 from 2 votes

10-Minute Chocolate Covered Grapes Fruit (+ Step-by-Step Photos)

Just 2 ingredients & 10 minutes to make chocolate-covered grapes! Enjoy the grape chocolate as it is, with toppings, frozen, or make a grape kabob out of it!
Cook Time10 minutes
Resting Time25 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate covered grapes, chocolate grapes, grape chocolate, grapes chocolate
Servings: 60 grapes
Calories: 28kcal
Author: Jem @ The Fruity Jem

Equipment

  • 1 large microwave-safe bowl
  • 1 toothpick/skewer
  • 1 fork

Ingredients

  • 1 pound grapes (1 lb, 453g), washed and dried, room temperature
  • 1 ¼ cup dark chocolate chips (200 g), or any chocolate chips of choice
  • ¼ cup toppings of choice (I used hemp seeds, sesame seeds, and coconut flakes but feel free to use any other toppings such as crushed nuts, or even flaked sea salt)

Instructions

Preparations

  • Make sure that you've thoroughly dried the grapes since otherwise, you won't get a smooth chocolate coating.
  • Then make sure that your grapes are at room temperature. If they're cold, microwave them at 15-second increments until they are about at room temperature.
    Cold grapes will solidify your chocolate so please do not skip this step to make your life easier! 😉

Melt the Chocolate

  • Place the chocolate chips in a large microwave-safe bowl and microwave them, first for 30 seconds.
    If your microwave has a power greater than 900 Watt or heats food much faster than other microwaves, start at 50% of the capacity so you don't burn your chocolate.
  • Repeat microwaving the chocolate in 15 to 30-second increments until almost all chocolate chips are melted. Stir in between rounds.

Dipping Time

  • (Optional) If you're using seeds/crushed nuts, spread them onto a small bowl.
  • Use a toothpick to pierce through a grape. Then dip the grape into the melted chocolate, holding on to the toothpick, such that about half of the grape is covered in chocolate.
  • (Optional) If using the nuts/seeds toppings, gently pat the bottom part of the chocolate-covered grape onto the seeds/nuts.
  • Slot the toothpick in between the fork tines (the pointy parts of the fork used to pierce through food), making sure that the grape is positioned below the fork.
    Then use the fork to push down the grape onto a lined baking sheet (see the pictures in the blog post above if this is not clear).
  • Repeat until all grapes are covered
  • Place in the refrigerator to cool down for at least 25-30 minutes. Or freeze them for some chocolate covered frozen grapes!

Notes

Notes
  • Microwaving – Start low on the microwave time to prevent burning the chocolate. Remember that you can always microwave further, but you can’t turn back a burnt chocolate.
  • Toothpick – If you don’t have a toothpick, you can use a skewer or any other pointy object to pierce through the grape.
    • Another option is to just place all the grapes into the melted chocolate, then stir to coat evenly. Use a spoon to line each individual grape on a baking sheet, making sure that they don’t touch. Add the optional toppings, then chill in the fridge.
  • Variations – For more options and variations, check out the full post above!

Read More

February 11, 2024
2 Comments
Three dark chocolate covered peanuts stacked, with the two on top cut open, showing the peanuts inside.
Dessert
3

5-Minute Chocolate Covered Peanuts Clusters (with Dark Chocolate)

Just 2 ingredients to make The BEST Dark Chocolate Covered Peanuts Clusters, with only 5 minutes of actual cooking. Perfect for healthier Christmas holiday treats and handmade gifts! No-fuss and stress-free holiday season, here we come!

Someone grabbing the highest dark chocolate covered peanut cluster from a stack of five chocolate covered peanuts.

In this post you’ll learn:

A stack of chocolate covered peanut brittle, two of them cut open to show the peanuts inside.

Why You Will Love This Recipe

  • Quick Fix: You can whip these up in just 5 minutes! ⏲️🙌
  • Healthier Indulgence: Dark chocolate is rich in antioxidants; the peanuts add protein and healthy fats. 🍫🥜
  • They’re 100% plant-based, so it’s perfect for all you vegans & all your vegan friends! Also for those who are lactose-intolerant like me! 💚🌱
  • You can either make individual peanut bites or larger, more satisfying chocolate chunks. 🍬
  • Perfect as Homemade Gifts🎁
  • You can also use other ‘fancier’ nuts such as hazelnuts, almonds, cashews, walnuts, or pecans! 🌰
A piece of the best chocolate covered peanuts with sea salt and dried cranberries.

Are chocolate covered peanuts a healthy snack?

Peanuts help lower cholesterol levels and thus help in preventing heart disease. This WebMD article also explains that peanuts are also a low-GI food and is a good source to reduce inflammation. Moreover, a good news is that peanuts aren’t inferior to the more expensive nuts in terms of health benefits, as outlined in this post by Harvard Health Publishing.

When it comes to dark chocolate, high-quality dark chocolate (with at least 70% pure cocoa content) has health benefits such as reducing the risk of heart disease, lowering blood pressure and a powerhouse of antioxidants, as explained in this Healthline article. Be sure to still eat dark chocolate mindfully though, since they are high in calories and it’s easy to overeat when you’re not eating mindfully!

Three peanut clusters stacked, cut open to show the peanuts inside.

Ingredients

Two ingredients are all you need to make this Chocolate Covered Peanuts recipe. Can’t get any simpler than this! 🙌

  • 🥜 Peanuts: A crunchy base that packs a punch of nuttiness and plant-based protein!
  • 🍫 Dark Chocolate Chips: The other star ingredient, this dairy-free chocolate brings a deep, bittersweet cocoa flavor to your chocolate-covered peanuts, creating a velvety, luxurious coating that we all love!
  • 🧂 Sea Salt or Flake Salt (Optional): A final touch to give this recipe that bit of fancy artisanal flair, making it perfect for the holidays!
Dark chocolate chips and roasted, salted peanuts in two white bowls.

Step-by-step Instructions

Step 1: Melt That Chocolate

Add your dark chocolate chips to a microwave-safe bowl. Start by microwaving for 45 seconds using 50% of the power capacity (for me, it’s 400 Watts). Then repeat microwaving in 15 to 30-second intervals. Stir in between the microwave rounds.

Be patient; you don’t want to burn that chocolate goodness. And always start lower with the microwave power. You can increase the power bit by bit afterwards.

Dark chocolate chips in a clear bowl on a white background.
Half-melted dark chocolate chips in a clear glass bowl.
Completely melted chocolate in a clear glass bowl.

Step 2: Time to Mix

Once your chocolate is all velvety smooth, toss in those peanuts.

Then stir until all the peanuts are coated in chocolatey goodness.

Melted dark chocolate with roasted peanuts on top.
Peanuts mixed in melted dark chocolate with a spatula in a clear glass bowl.

Step 3: Scoop ‘Em Up

Using a spoon, scoop out 1 Tablespoon of the chocolate-covered peanuts onto a lined baking sheet. Make them as big or small as you like, it’s your call!

You can also choose to make individual chocolate-covered peanuts. In that case, use 2 spoons (or chopsticks) to help you transfer each individual peanut to a lined baking sheet.

Step 4: Sprinkle!

Garnish with some sea salt or flake sea salt. If you only have table salt, you can skip this step.

Feel free to also garnish with chopped dried fruits such as cranberries, raisins, currants, etc. Some finely chopped nuts also work really well here!

Chocolate covered peanut clusters, right after being scooped onto a baking sheet.
Chocolate covered peanut clusters, right after being scooped onto a baking sheet, with some individual peanut chocolate pieces.

Step 5: Set & Forget

Refrigerate for at least 30 minutes until the chocolate is firm.

And tada, your dark chocolate covered peanuts clusters are ready!🎉

A few of chocolate-covered peanut clusters with cranberries and sea salt on a baking sheet.

Top Tips

I highly recommend using roasted and salted peanuts for the best flavor. Roasted peanuts add an extra layer to this recipe whereas a bit of salt in a sweet recipe makes for a great combo! 🥜🧂

Do NOT skip lining your baking sheet with parchment paper or aluminium foil. If you skip it, you’ll most likely have a hard time getting the peanut chocolate clusters out!

Make sure that your peanuts are at room temperature, and that it wasn’t sitting outside in the cold winter/didn’t just come out from the fridge. I know, we don’t usually store peanuts in the fridge, but you know, I just have to say it just in case. 😉🌡️

To make this recipe even simpler, you can make a Chocolate Covered Peanut Brittle instead. Simply pour the chocolate and peanut mixture onto a lined baking sheet (without scooping it individually), and let it firm up in the fridge. That’s it!!

A stack of five chocolate peanut clusters with cranberries and flaked sea salt.

Jazzing It Up

If you’re a fan of vanilla, add 1/2 teaspoon of vanilla extract to the melted chocolate for that sweet, vanilla flavor.

Drizzle Varieties

Drizzle with some melted peanut butter on top for more of that peanut-y flavor! Simply microwave your peanut butter for 15-30 seconds until it’s runny before it’s drizzle time! 🥜

Or how about drizzling some caramel sauce on top to balance out the bitterness from the pure dark chocolate?

Garnish Varieties

Decorate the chocolate by adding some sprinkles or chopped dried fruits/chopped nuts! Think of some cranberries, raisins, currants, or even dried mango, papaya, or even goji berries for an unusual but delicious twist! 🍒🥜 Speaking of raisins, you might like my Chocolate Covered Grapes recipe, which is super similar to this one!

It’s such a fun recipe that you could give them as gifts too. Maybe adding some red and green sprinkles for a Christmas treat, anyone? 🎁🎄

P.S. Speaking of DIY gifts, how about making my Sugar-Free Vegan Nutella Recipe (using Dates)?🍫🌰

Close-up of dark chocolate covered peanuts with seasalt and dried cranberries.

Storage, Make Ahead, and Freezing Instructions

Storage: Refrigerate the dark chocolate peanut clusters in an airtight container for up to 1 month.

Check that the peanut clusters are completely firm before stacking them so that they won’t stick to one another.

Make Ahead: These dark chocolate-covered peanuts are excellent to make ahead! Make a batch in advance and just grab a couple of clusters for your midday snack or a sweet dessert throughout the week.

Freezing: Freeze in an airtight, freezer-safe container for up to 3 months.

To thaw, just put them back in the fridge overnight. Always keep them in the fridge to prevent melting, especially in the warmer months/warmer climates.

Close-up of a stack of five double dipped chocolate covered peanuts.

FAQ

Can I use a chocolate bar instead of chocolate chips?

Yes, you can. Be sure to use a high-quality dark chocolate bar (at least 70% pure cacao) and chop/shave it up into smaller pieces first to make sure that they melt evenly.

How long will chocolate covered peanuts last?

When stored in an airtight container, they can last for about two weeks at room temperature, or up to a month in the fridge.

Make sure that the chocolate covered peanut clusters are completely firm before stacking them so that they won’t stick to one another.

Can chocolate covered peanut clusters be frozen?

Yes, you can freeze these dark chocolate peanut clusters. They’ll stay good for up to 3 months if properly stored in an air-tight container in the freezer.

Do chocolate covered peanuts have gluten?

Dark chocolate and plain peanuts are naturally gluten-free, so this recipe is also gluten-free!

Just be sure to check the labels of the ingredients to ensure that cross-contamination with gluten hasn’t occurred during production if you have gluten sensitivities.

The cross section of two dark chocolate covered peanuts, as part of a stack of 3 peanut clusters.

Looking for more Holiday/Dessert Recipes?

If you’re a fan of peanuts, try my 3-ingredient Peanut Butter Rice recipe which tastes surprisingly good!

For three fancy Christmas appetizers that do not require any cooking and are done in under 15 minutes each, check out either:

Or for some dessert with a Japanese twist, check out my Nutella Mochi, or my Green Tea Mochi Ice Cream 🍡🍵

This Weetabix Cake is also a great healthy option to serve something indulgent but still healthy. And for more cake recipes, check out my Baked Oats Without Banana recipe (with 5 Variations, including some chocolatey flavor) for a healthy cake that you can even eat for breakfast! 🍰🍫🍌

And for some creamy goodness, check out these Biscoff Overnight Oats or this Oreo Overnight Oats and Frozen Fruit Overnight Oats that are healthy, but taste so good that they will pass as dessert! 🍪🍓

Three dark chocolate covered peanuts stacked, with the two on top cut open, showing the peanuts inside.
Print Recipe
5 from 3 votes

5-Minute Chocolate Covered Peanuts Clusters (with Dark Chocolate)

2 ingredients are all you need for The BEST Dark Chocolate Covered Peanuts Clusters. Perfect for healthier Christmas treats and as handmade gifts!
Cook Time5 minutes
Chilling Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate covered peanut brittle, chocolate covered peanut clusters, chocolate covered peanuts, dark chocolate covered peanuts, dark chocolate peanut clusters
Servings: 18 clusters
Calories: 95kcal
Author: Jem @ The Fruity Jem

Ingredients

  • 1 cup (146 grams) dark chocolate chips (see notes for substitutions)
  • 1 cup (146 grams) peanuts, roasted and salted (can be substituted with unroasted and/or unsalted depending on preference)
  • sea salt or flake salt for garnish

Instructions

  • Add the dark chocolate chips to a large microwavable bowl.
  • Start by microwaving at 50% of your microwave capacity (for me, this is 400 Watt) for 45 seconds. Stir the melted chocolate using a spatula.
    Then repeat microwaving in 15 to 30 seconds increments until the chocolate chips are melted.
  • Tips;
    You might need to do step 2 above for 3-5 times, since you want to be extra careful to not burn your chocolate. Therefore, always start low in the microwave power, and only increase bit by bit.
    – If your chocolate chips are not melting quickly enough, you can increasing the percentage of your microwave power to 75% instead of 50%.
    – Similarly, decrease the power percentage to 25% if your chocolate chips melt too fast. This is important to do because you do not want to burn your chocolate.
  • Now stir in the peanuts and fold with a spatula until all the peanuts are evenly coated.
  • Option 1: Making peanut clusters
    Using a spoon, transfer a scoop of the peanut and chocolate mixture to a lined baking sheet. Repeat until your baking sheet is full.
    Option 2: Making individual chocolate covered peanuts
    If you can use chopsticks, use chopsticks to transfer each individual chocolate covered peanut to a lined baking sheet. Otherwise, use 2 spoons to help you do this.
  • Sprinkle some sea salt or flake sea salt as garnish.
    Also feel free to sprinkle some finely chopped dried fruits (such as cranberries), and nuts for garnish.
  • Refrigerate until serving, for at least 30 minutes.

Notes

Top Tips
  • Feel free to substitute the dark chocolate chips with semi-sweet chocolate chips, or use a high-quality dark chocolate bar (at least 70% pure cacao).
    • With a chocolate bar, make sure you chop/shave it up into smaller pieces first to make sure that they melt evenly.
  • I highly recommend using roasted and salted peanuts for the best flavor. Roasted peanuts add an extra layer to this recipe whereas a bit of salt in a sweet recipe makes for a great combo!
  • Do NOT skip lining your baking sheet with parchment paper or aluminium foil.
    • If you don’t line it, you’ll most likely have a hard time getting the peanut chocolate clusters out!
  • Make sure that your peanuts are at room temperature, and that it wasn’t sitting outside in the cold winter/didn’t just come out from the fridge. I know, we don’t usually store peanuts in the fridge, but you know, I just have to say it just in case.
    • If the peanuts are cold, there’s a chance that your melted chocolate chips will harden again such that they will just form large clumps that you do not want.
Storage and Meal Prep Notes
Refrigerate the chocolate peanuts clusters in an airtight container for up to 1 month. Make sure that the peanut clusters are completely firm before stacking them so that they won’t stick to one another.
Freezing Notes
Freeze in an airtight, freezer-safe container for up to 3 months. To thaw, just put them back in the fridge overnight.
Be sure to always keep them in the fridge to prevent melting, especially in the warmer months/warmer climates.
Other Notes
The calorie count is for 1 chocolate peanut cluster.

Read More

December 7, 2023
3 Comments
Pineapple carpaccio dessert with berries and yoghurt.
Dessert
3

15-Minute Pineapple Carpaccio Dessert (Baked or No-Bake Options + Video!)

This no-cook Pineapple Carpaccio Dessert (step-by-step pictures included) is guaranteed to impress your guests effortlessly. Use fresh or baked pineapples, both are delish!

So get ready to savour this tropical bliss combining sweet pineapples, crispy coconut flakes, and fresh minty, limey, ginger-spiced yoghurt!

Pineapple carpaccio dessert with blueberries, raspberries, and yoghurt.

In this post you’ll learn:

Prefer to Watch Instead?

I got you! This pineapple carpaccio dessert is the third recipe I made in my 15-minute Holiday Appetizers series, enjoy!

Why You Will Love This Recipe

  • 🍍 Fresh and Flavorful: Bursting with the tropical sweetness of pineapples, combined with zesty lime and yoghurt. Yums!
  • 🌱 Healthy Indulgence: Packed with whole foods for a healthy dessert that also nourishes your body.
  • 💚 Completely plant-based: Perfect for all vegans and your vegan friends!
  • ⏱️ Quick & Easy: The no-bake version is done in 15 minutes!
  • 🌟 Fancy Presentation: This dish is so easy to assemble, but they just look so yummy with all the colours together!
  • 🔥 Choose whether you want the baked or fresh pineapple option. Both work well!
Two plates of pretty baked pineapple carpaccio dessert with yoghurt on a grey serving napkin.

What is Pineapple Carpaccio Made Of?

This Pineapple Carpaccio dessert recipe (made popular by Jamie Oliver) is made of pineapple slices and berries, with ginger-spiced yogurt mix with mint and lime as the sauce. Topped with toasted coconut and more mint leaves, this is a light and healthy dessert that looks as fancy as it sounds!

Bonus: You can keep this raw like a traditional carpaccio, or use baked pineapple to make it a warmer dessert, especially for the winter! Or summer of course; roasted pineapple, anyone? 😉

Ingredients

  • Pineapple Slices: Use canned ones for convenience, but fresh pineapple works too.
  • Berries: Fresh, colorful berries like blueberries, raspberries, strawberries, and even pomegranate seeds, cut into small, bite-sized pieces. Feel free to use a mix or just opt for 1 type.
  • Toasted Coconut Chips/Flakes: Crunchy and golden coconut chips, toasted to perfection for that extra texture and nutty flavor. Feel free to sub with your favorite nuts.

And for the dressing.

  • Coconut Yogurt: Creamy and dairy-free yogurt, adding a luscious, tropical twist to your dessert that pairs really well with pineapples!
    • You can also use some Vegan Quark, thinning it out with water, if that’s what you have at home
  • Ginger: A bit of fresh ginger for a warm note. Trust me, it’s a game-changer. So do not skip it even if you think it won’t work!
  • Lime Juice: It gives this carpaccio pineapple dessert that zing which pairs really well with pineapples!
  • (Optional) Lime Zest: Because we make the most out of our lime, right?
  • Mint Leaves: Adds an extra layer and cooling taste. Feel free to use dried mint leaves for the yoghurt mixture mix-in, in case you don’t have enough fresh mint leaves.
Ingredients for pineapple carpaccio dessert with labels.

Step-by-step Instructions

Step 1: Prep Work

First up, cut and prepare your ingredients. So your ginger and mint leaves.

Finely minced ginger on a bamboo cutting board.
Half of sliced mint leaves, and another half of finely minced leaves on a bamboo cutting board.

Toast your coconut chips either in a pan or in the oven at 180°C (355°F) for 2-3 minutes. Be careful not to burn them.

Untoasted coconut flakes on a lined baking sheet.
Golden brown toasted coconut flakes on a lined baking sheet.

(Optional) If you want that caramelized flavor, layer the pineapple slices on a baking sheet and bake in the oven at 200°C (390°F) for 15 minutes. Allow it to cool down a bit so you don’t burn your hands, for about 5 minutes.

Afterwards, whether or not you’re baking your pineapple, finely slice the pineapple very thinly.

A knife starting to slice through a pineapple slice.
A knife slicing halfway through a pineapple slice, with a hand holding it together.
Two thin slices of pineapple on top of each other.

Then slice your berries into the size of half a blueberry. Unless you’re using pomegranate seeds, of course! Technically not berries, but they pair great with pineapples too!

If you’re using blueberries, one quick tip here is to slice your blueberries crosswise instead of lengthwise. So do NOT slice across the blueberry top, but around it instead. You can see the difference below, where the left shows the blueberry sliced crosswise, and the right one is when the blueberry is sliced lengthwise.

Cutting open a blueberry crosswise, versus lengthwise.

Step 2: Prepare the Yogurt Mix!

Mix coconut yogurt, lime juice, and grated ginger together.

Coconut yoghurt, minced mint leaves, minced ginger, and lime juice in a white ramekin.
Coconut yoghurt mixed with mint leaves and ginger.

Step 3: Plating Time!

Arrange the pineapple in a circular pattern on your plate. Then sprinkle the berries on top of the pineapple.

Slices of pineapple rings around a white plate.
Slices of pineapple rings with halved blueberries and cut raspberries around a white plate.

Place a generous dollop of the yoghurt mixture. You can choose between the two plating options below: either make small circles around the pineapple to resemble a Christmas wreath, or just dollop it in the centre of your carpaccio.

Plating option 1: Regular Carpaccio

Pineapple carpaccio dessert with the yoghurt sauce in the middle.

Plating option 2: Christmas Wreath Carpaccio

Slices of pineapple rings with berries and small dollops of coconut yogurt around a white plate.
Pineapple carpaccio in the shape of a Christmas wreath.

To garnish, sprinkle toasted coconut chips over the top, followed by fresh mint leaves. Enjoy your fruity carpaccio of pineapple!

To Bake or Not To Bake (Is Baking the Pineapple Worth the Effort)?

This one really depends on your preference!

The baked pineapples are more flavor-packed and drier, while the raw, no-bake pineapples taste fresher. The baked ones will have a more vibrant yellow color too so that’s definitely a plus. Both are delicious though, so it’s really up to you!

No-bake option for carpaccio of pineapple dessert with berries, coconut yogurt, and coconut chips.

Top Tips

  • If you’re using canned pineapples, drain them, then let them sit for a while so the extra moisture will be collected at the bottom. Drain the pineapple again so that your carpaccio doesn’t get watery.
  • To save time, feel free to skip slicing the pineapple and keep them thicker.
    • Note that you will then need about double the pineapple for this recipe.
  • If you don’t have coconut yogurt at home, you can sub with another type of (plant-based) yoghurt.

Other Toppings / Mixing It Up!

🥄 You might want to add a dash of cinnamon powder, especially when baking your pineapples.

🍊 You can also consider making a pineapple & orange carpaccio for more variety!

🍦 If you want to make this more decadent, serve it with a scoop of ice cream. You can opt for lime and coconut sorbet for example, or go for the classic vanilla flavor. Yums!

A closeup of a plate of easy no-bake vegan pineapple carpaccio dessert from above.

Serving Suggestions / Pair This With

Be it a refreshing summer salad, or a fancy dessert for dinner, this is the perfect recipe for all occasions!

This is also the perfect recipe for Christmas as that pineapple ring resembles a Christmas wreath. Plus, this light and healthy dessert is a great option for Christmas dinners which tend to be heavy!

Speaking of Christmas though, check out my 2 other No-Cook Vegan Christmas appetizers: 10-Minute Tomato Carpaccio and 15-Minute Beetroot Tartare!

And if you’re in the mood to make DIY gifts, try this 5-Minute Dark Chocolate Covered Peanuts, this super easy Chocolate Covered Grapes, or this Homemade Vegan Nutella (with Dates).

Pair this with some spicy main dishes to balance them out, such as in my Tandoori Vegetables Platter recipe, my Creamy Tandoori Pasta, or my Gochujang Ramen recipe.

Feeling adventurous? Check out my Authentic Vegan Jackfruit Rendang (Indonesian curry-based dish) recipe which I adapted from my mum’s heritage recipe!

Storage and Meal Prep Instructions

Storage: This pineapple carpaccio dessert is best consumed fresh. However, store any leftovers in the fridge for up to 24 hours (longer at your discretion).

Meal prep: You can make the yoghurt mixture, storing them in an air-tight container for up to 3 days. You can also pre-slice your pineapples. Just before serving, slice your berries and assemble!

A plate of pineapple carpaccio dessert shaped like a ring, taken from above with other props.

FAQ

Can I freeze this Pineapple Carpaccio Recipe?

No, please do not freeze this recipe as it won’t work.

Can I use fresh pineapple instead of canned?

Absolutely! I’m just using canned ones since it’s more affordable and you can always get it no matter the season.

I don’t have coconut yoghurt. How can I substitute this?

Although coconut works best for this recipe, you can sub with any other plant-based yoghurt.

Normal yoghurt will probably also work but I did not test that. If using thicker yoghurt (such as Greek), or quark, be sure to thin it out with some water or pineapple juice from the can.

Can I use desiccated coconut instead of coconut chips/flakes for the garnish?

No, they are not substitutable.

Desiccated coconut is finely grated and has a powdery texture, while coconut flakes/chips are larger, thicker pieces. You can read more about coconut products in this article by Sainsbury’s.

If you cannot find coconut chips, you can sub with other sliced/crushed nuts such as almonds, pistachios, or walnuts.

Do I have to toast the coconut chips/flakes, or can I use them untoasted?

Toasting adds a delightful crunch and enhances the nutty flavor. Therefore, I wouldn’t skip toasting them especially since it only takes 3 minutes to toast!

P.S. Just toasted coconut chips are already super good on their own. Trust me, it’s hard to stop munching on them!

Close-up of pineapple carpaccio dessert taken from above, with napkins and other plates around it.

Looking for more Healthy Dessert Recipes?

You’re at the right place 😉

Check out my viral Flax Seed Pudding recipe (with 3 Variations!), or my Baked Oats recipe (with 5 Flavor Combos!) for a more cakey dessert/breakfast.

If you’ve got some Weetabix at home, definitely try this Cheesecake Overnight Weetabix or my Weetabix Cake Loaf recipe!

And if you’re a fan of Nutella, definitely check out this Sugar-free Vegan Nutella (using Dates), or this Easy Japanese Nutella Mochi!

Pineapple carpaccio dessert with berries and yoghurt.
Print Recipe
5 from 3 votes

Pineapple Carpaccio Dessert (Baked or No Bake Options!)

This no-cook Pineapple Carpaccio Dessert (step-by-step pictures included) is guaranteed to impress your guests effortlessly. Use fresh or baked pineapples, both are delish!
So get ready to savour this tropical bliss combining sweet pineapples, crispy coconut flakes, and fresh minty, limey, ginger-spiced yoghurt!
Cook Time15 minutes
(Optional) Baking + Cooling Down Time for the Pineapple25 minutes
Total Time15 minutes
Course: Dessert, Salad
Cuisine: American, British, European
Keyword: baked pineapple, pineapple carpaccio, pineapple carpaccio dessert, pineapple desserts no bake
Servings: 3 servings
Calories: 175kcal
Author: Jem @ The Fruity Jem

Ingredients

The Fruits

  • 15 grams coconut flakes/chips (⅓ cup or 0.5 oz), NOT shredded/desiccated coconut
  • 1 can pineapple slices (567 grams, or 20 oz)
  • 50 grams berries (such as blueberries, raspberries, strawberries, etc) (½ cup or 1.7 oz), cut into small bite-sized pieces about half a blueberry each (see photos for reference)

Yoghurt Dressing

  • 120 grams coconut yoghurt (½ cup or 4.3 oz)
  • 1 cm ginger (0.5 inch) peeled and grated/very finely minced
  • lime juice from 1 lime
  • 1 teaspoon lime zest (OPTIONAL)
  • mint leaves from 3 sprigs thinly sliced half of them, and finely chop the other half

Instructions

Preparations

  • (Optional) If you'd like to bake the pineapple slices first to get that caramelized flavor, layer the pineapple slices on a baking sheet.
    Bake in the oven at 200℃ (390℉) for 20 minutes.
  • Now toast your coconut flakes/chips. You can either just toast it in a pan (without using any oil) until they're golden brown.
    You can also bake them in the oven at 180℃ (355℉) for 2-3 minutes. They burn easily so definitely start low on your baking time. And take it out of the oven directly after it's done.
  • While waiting, slice the pineapple thinly, into 2 thin round slices.

Yoghurt Mix

  • Mix the coconut yogurt, grated ginger, lime juice (& lime zest if using), and the finely minced mint leaves.
    Note that you don't want to use the mint stems as they are hard and can be hard to bite.

Plating Time!

  • Arrange your pineapple slices in a circle around your plate.
  • Sprinkle the berries on top.
  • Dollop the yoghurt mix to the middle of the carpaccio, or make small yoghurt circles around the pineapple (see the process shots above).
  • Then sprinkle with toasted coconut flakes/chips, followed by the sliced mint leaves as garnish.

Notes

Ingredients Notes
  • If you’re using canned pineapples, drain them, then let them sit for a while so the extra moisture will be collected at the bottom. Drain the pineapple again so that your carpaccio doesn’t get watery.
  • If you don’t have coconut yoghurt at home, you can sub with another type of (plant-based) yoghurt.
Storage Notes
  • Store any leftovers in the fridge for up to 24 hours (longer at your own discretion).
Meal Prep Notes
  • You can make the yoghurt mixture, storing them in an air-tight container for up to 3 days. You can also pre-slice your pineapples. Just before serving, slice your berries and assemble!
Freezing Notes
  • Please do not freeze this recipe as it won’t work.

Read More

November 30, 2023
3 Comments
Someone holding a Weetabix cake slice with her right hand.
Breakfast
2

Easy Weetabix Cake Loaf, Baked (10 Mins Prep) – Healthy Breakfast Idea

With just 10 minutes of actual cooking, this easy Weetabix Cake Loaf recipe is a healthy breakfast idea that’s super versatile and so delicious that it passes as dessert too!

A Weetabix cake slice on a white speckled plate, with two more slices in the corners.

Disclaimer: I’m aware that this is a popular recipe that’s great for the Slimming World weight loss programme, and that there are many Slimming World Weetabix recipes out there. For clarity, I am NOT advocating this meal plan, which is also why I am not providing any syns information.

Having said that, I think this is a super easy, fun, and versatile recipe to make, which is why you’re seeing it on my blog now! Hope you enjoy the recipe!

In this post you’ll learn:

Why You Will Love This Recipe

  • 🌟 Easy to Make: This recipe (which is similar to a malt loaf recipe) only consists of mixing ingredients. Then just pop it in the oven, and you get a delicious cake loaf!
  • 🕒 Quick Breakfast: You won’t have to spend hours in the kitchen; this recipe is perfect for busy mornings.
  • 👩‍🍳 Beginner-Friendly: No fancy kitchen gadgets or skills are required.
  • 😋 Mindful Indulgence: Enjoy the occasional treat mindfully, knowing that you’re savouring a delicious cake loaf that’s good for your body.
  • 🍽️ Perfect for Sharing: Whip up a Weetabix cake loaf for friends and family to enjoy together.
  • 🍏 Nutritious Start: It’s a wholesome breakfast option that includes fibre-rich whole wheat flour for a nutritious beginning to your day.
  • 💚 100% plant-based: Free from dairy and other animal products, it’s a guilt-free vegan breakfast (or dessert) that is made to adapt to your dietary preference.
Weetabix cake loaf with some cut slices of the cake on a white background.

Ingredients

First up, we’re providing a vegan substitute for the eggs. If you’re not vegan, feel free to use 2 eggs. Otherwise, use

  • Flax Seeds: These seeds are a fantastic egg substitute in vegan baking, adding a binding quality to your recipe.
  • Water: Essential for making a flax “egg”, ensuring your cake holds together.

And now, the rest of the ingredients

  • Weetabix or Weetbix: These whole-grain breakfast biscuits provide a hearty, fibre-rich base for your cake, adding a unique texture and wholesome flavor.
  • Raisins: Sweet and chewy, raisins bring natural sweetness and a burst of fruity flavor to your Weetbix Cake Loaf. Feel free to also add in your favorite dried fruits, such as some cranberries that I added here.
  • Mixed Spice: This aromatic blend of spices impart a warm and cozy flavor, enhancing the overall taste of your cake.
  • Liquid Sweetener (Agave Syrup): Adds a touch of natural sweetness to your recipe.
  • Salt: Just a pinch enhances the other flavours in your cake, also balancing the sweetness in this Weetabix Cake recipe.
  • Plant-Based Milk (or Regular Milk): Any milk works here, whether it’s plant-based or regular skimmed/whole milk.
  • Whole Wheat Flour: Made from whole wheat grains, this flour boosts the nutritional value of your cake.
  • Baking Powder: Helps your cake rise and become light and fluffy.
Ingredients to make Weetbix cake loaf with labels.

How to Make Weetabix Cake

Create the Flax Egg: Combine flax seeds and water, allowing them to thicken for approximately 7 minutes. Skip this step if using regular eggs.

Prepare Wet Ingredients: In a large bowl, measure and add the Weetbix, raisins, mixed spice, liquid sweetener, and salt. Then add the milk last. Stir to ensure even mixing.

Preheat the Oven: Set your oven to 180℃.

Flax egg on white bowl as an vegan egg substitute.
Flax egg (feel free to skip and just use normal egg if you’re not vegan).
Weetbix, mixed spice, raisins, dried cranberries, agave syrup, salt, and milk in a large bowl.
Wet ingredients of the Weetabix cake.

Incorporate the (Flax) Egg: Once the flax egg thickens, blend it into the wet ingredients mixture.

Add Flour and Baking Powder: Add the whole wheat flour and baking powder, mixing until the dough is evenly combined.

Bake: Transfer the mixture to a lined loaf tin and bake for 1 hour.

Adding flax egg to the wet ingredients mixture.
Add (flax) eggs to the wet ingredients mixture.
Adding whole wheat flour and baking powder to the Weetabix cake bowl.
Add whole wheat flour and baking powder to the bowl.
Mixing all the ingredients for the Weetbix cake.
Mix everything until combined evenly.
Transferring the Weetabix cake dough to a lined rectangular loaf pan.
Transfer to a lined loaf pan.

Cool and Enjoy: After baking, allow the cake to cool on a wire rack for about 15 minutes. Then, it’s time to savour your Weetbix Cake Loaf!

Top Tips

  1. Measure Ingredients Accurately: Use proper measuring cups and spoons (or even better, a kitchen weighing scale) to ensure precise quantities. This is especially important for baking recipes!
  2. Follow the Order: Pay attention to the order in which the wet ingredients are added. This helps with even mixing and consistency.
  3. Thicken the Flax Egg: Allow the flax egg to thicken completely, at least for 7 minutes. They should have a consistency that is just slightly thinner than an egg white.
    • This step is crucial for binding the ingredients together effectively.
A Weetabix cake loaf with two slices cut on a baking sheet, taken from above.

Serving Suggestions

You can enjoy this Weetabix Cake on its own as its already delicious that way. But if you want to have some pairing ideas, here are a few:

  • 🍊 marmalade
  • 🍌 sliced bananas
  • 🥜 nut butter drizzle
  • 🍞 your favourite bread spread (such as my Sugar-Free Vegan Nutella with Dates recipe)
  • 🍓 fresh berries
  • 🥄 yoghurt or quark (try my 1-ingredient Vegan Quark here!)
  • 🌱 (vegan) butter
  • 🍒 berries compote
  • ☕ a cup of tea
  • 🍵 or any other beverage of choice!
The inside of Weetbix loaf cake with raisins.

Jazzing Up this Weetabix Cake Loaf

Want some variations for this? I gotcha! 😉

Try one of these:

  • Use cranberries (or any of your favourite dried fruits) instead of raisins.
  • Add a banana to the recipe to make Weetabix banana bread.
    • Be sure to reduce the liquid in this recipe, so start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.
  • Add some shredded carrots and ginger to make some Weetabix carrot cake
  • Add some cocoa powder, or use chocolate milk to make Weetabix chocolate cake! Yums!
  • Have a delicious variation you’d like to share? Let us know in the comments!
Cutting slices of Weetabix cake with raisins and dried cranberries.

Storage and Meal Prep Instructions

Storage: Store your Weetabix Cake Loaf in the fridge for up to 5 days in an airtight container.

To extend its shelf life further, freeze the cake for up to 3 months (see Freezing section below).

Meal prep: This recipe is perfect for meal prep. Bake it in advance, slice it into portions, and have it ready for quick and convenient breakfasts or snacks.

Feel free to freeze it too if you want to store it longer than 5 days!

Can You Freeze Weetabix Cake?

Absolutely! This Weetabix Cake Loaf freezes well for up to 3 months. Pre-slice your cake before freezing so you can defrost individual slices instead of having to defrost the full loaf.

You can thaw it in the fridge overnight, then bake it for about 5-7 minutes at 180℃ to warm it up. If baking from frozen, bake it for about 8-10 minutes.

You can also warm it up using a microwave although note that this isn’t the recommended way since microwave tends to not heat the food evenly.

Straight-on shot of a cut Weetabix cake loaf with whit background.

How do you make Weetabix more interesting?

You can jazz it up into a healthy dessert or breakfast recipe using this Weetabix Cake Loaf recipe. For an even easier recipe, try my Cheesecake Overnight Weetabix, which is similar to an overnight oats recipe, but it tastes even more divine!

For more breakfast ideas using Weetabix, you can make baked Weetabix (which is the same concept as my popular Baked Oats (Without Banana, 5 Flavor Variations) recipe, or my Chocolate Chip Cookie Baked Oats recipe). You can also include them in your pancake and muffin dough to make some Weetabix pancakes and Weetabix muffins!

For super simple recipes, just make some Weetabix in milk or make some Weetabix porridge bowls.

Someone grabbing a slice of Weetabix cake with her right hand.

FAQ

I have a ripe banana. Can I add it to make a banana Weetabix cake?

Yes, you can! The only caveat is that you need to reduce the liquid used since banana contains some moisture already.

For this, start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.

What else can I use Weetabix for?

Other than making this healthy Weetabix cake, you can also make these healthy Weetabix Overnight Oats (that taste like cheesecake!).

Other Weetabix breakfast ideas include making Weetabix and banana bowls, Weetabix pancakes, Weetabix muffins, and baked Weetabix (which is similar to my Baked Oats Without Banana recipe with 5 Variations!).

Looking for more Healthy Breakfast / Dessert Ideas?

Whether you’re already a fan of Overnight Oats, or have not tried it out, check out one of my overnight oats recipes: Frozen Fruit Overnight Oats for a healthy recipe, or Biscoff Overnight Oats and Oreo Overnight Oats for slightly more indulgent recipes.

If you like puddings, I highly recommend my Flax Seed Pudding (with 3 Variations), which is packed with fiber and protein, and is also my most popular recipe on YouTube!

If you’re looking for bread spreads, try my Sugar-free Nutella (with Dates) recipe, or my 1-ingredient Vegan Quark recipe. And if you’re a fan of the popular British toast spread, try this Marmite on Toast recipe!

Close up of Weetbix Cake on a bamboo plank.
Someone holding a Weetabix cake slice with her right hand.
Print Recipe
5 from 2 votes

Easy Weetabix Cake Loaf, Baked – Healthy Breakfast Idea

With just 10 minutes, this easy Weetabix Cake Loaf recipe is a healthy breakfast idea that's super versatile and so delicious that it passes as dessert too!
Prep Time10 minutes
Cook Time1 hour
Cooling Down Time15 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Dessert
Cuisine: Australian, British
Keyword: weetabix breakfast, weetabix cake, weetabix ideas, weetabix loaf
Servings: 12 slices
Calories: 86kcal
Author: Jem @ The Fruity Jem

Ingredients

For the Flax Egg (feel free to just use 2 eggs)

  • 2 Tablespoons flax seeds
  • 6 Tablespoons water

Wet Ingredients

  • 2 Weetabix or Weetbix
  • 75 grams (1/2 cup) raisins
  • 1 teaspoon mixed spice feel free to double this if you like the flavor
  • 1 Tablespoon liquid sweetener I used agave syrup
  • ¼ teaspoon salt
  • 240 ml (1 cup) plant-based milk , or swap with regular milk

Dry Ingredients (feel free to just use 113 grams self-raising flour)

  • 113 grams (1 cup) whole wheat flour
  • 2 teaspoons baking powder

Instructions

  • Make the flax egg by mixing the flax seeds and water. Leave to thicken for about 7 minutes.
    Skip this step if using regular eggs.
  • Measure and add all the wet ingredients (in the same order order) to a large bowl, adding the milk last. Stir to mix everything evenly.
  • Now pre-heat your oven to 180℃.
  • Your flax egg should thicken now. So add the flax egg to the wet ingredients mixture.
  • Add the whole wheat flour and baking powder. Mix until the dough is evenly combined.
  • Transfer to a lined loaf tin and bake for 1 hour.
  • Once done, let it cool down on a wire rack for about 15 minutes, then enjoy!

Notes

Top Tips
  1. Measure Ingredients Accurately: Use proper measuring cups and spoons (or even better, a kitchen weighing scale) to ensure precise quantities. This is especially important for baking recipes!
  2. Follow the Order: Pay attention to the order in which the wet ingredients are added. This helps with even mixing and consistency.
  3. Thicken the Flax Egg: Allow the flax egg to thicken completely, at least for 7 minutes. It should reach a consistency slightly thinner than a traditional egg.
    • This step is crucial for binding the ingredients together effectively.
Storage, Meal Prep, and Freezing Notes
Scroll to the post above for more details on this!
Variations and Jazzing Up this recipe
Again, scroll to the post above for more details on this! From adding banana, chocolate, using dried fruits, and what to serve this with, I’ve got you covered in the post!

Read More

October 26, 2023
2 Comments
Nutella mochi daifuku balls close-up on wooden cutting board.
Dessert
3

Nutella Mochi Daifuku Balls (in 25 Minutes + Step-by-step Photos!)

These healthier Nutella Mochi Daifuku Balls only require 5 ingredients and 25 minutes! Step-by-step photos are included, making this recipe beginner-friendly!

And I swear, once you’ve made this once, you’ll never want to go back to buying store-bought mochis ever again. The fresh ones are so easy to make, much cheaper, and taste way better!

Close-up of nutella mochi daifuku balls on wooden cutting board.

In this post you’ll learn:

Why You Will Love This Recipe

  • Surprisingly simple: I used to be intimidated by mochi, until I found out that making a homemade mochi is much simpler than you think. 😉
  • Clear instructions: The instructions are laid out so that even beginners can follow them. 🙌
  • Make it healthy: Whip up your own Nutella using my Homemade Vegan Nutella recipe so you can control how much sweetness you want to have in your Nutella!💪
  • Nutella heaven: Who can resist the creamy, chocolaty goodness of Nutella? This recipe takes it to a whole new level of yumminess in a mochi form. 🤤
  • Crowd-pleaser alert: Whether serving these at a get-together or just indulging solo, these Nutella Mochi Balls will win hearts and taste buds! 😋
A mouthwatering stack of mochi with nutella.

Ingredients

  • Glutinous rice flour: The secret flour that gives the mochi its signature chewy texture. You can also use mochiko (sweet rice flour) for this.
  • Water: To create the mochi dough.
  • Sugar: Adding sugar makes the mochi skin firmer, but it’s totally optional since there is quite some sugar already in the Nutella!
  • Nutella: The creamy hazelnut chocolate spread becomes the delectable center of each mochi. 😋
  • Corn starch: Used for dusting the mochi to prevent sticking. Sub with potato starch.
Vegan nutella, glutinous rice flour, sugar, cornstarch, and water with labels.

Equipment

Now I would definitely skip any unnecessary kitchen equipment since I’m trying to go a bit more minimalist, but these are some very useful equipment that I highly recommend you to get for this recipe!

  • Rolling pin: Yes, we’ve all tried substituting a rolling pin with wine bottles, glasses, even pans. But trust me, it’s just so much easier if you have rolling pins at hand! Anyways, once you’ve made this recipe once, I bet you’d want to make them again so why not treat yourself to a rolling pin already? 😉
  • Sieve: For dusting. Same thing here, you will make your life so much easier if you have a small sieve to use! No need for a big, fancy sieve; just a small handheld one will do!
  • Parchment paper: These mochis are…sticky. If you don’t want it sticking to your baking sheet (or any work surface, for that matter), use parchment paper to save yourself some cleaning time at the end!

Step-by-step Instructions

Step 1: Make the Mochi Dough

Combine: In a large microwave-safe bowl, combine the glutinous rice flour, sugar, and water together. Mix until there are no more clumps.

Cover and Microwave: Cover the bowl with a large plate, then microwave on high (750 Watt) for 2 minutes.

Glutinous rice flour, sugar, and water in a clear glass bowl.
All the ingredients to make the mochi skin.
Mixing all the ingredients for the mochi skin.
Mochi dough ingredients after mixing.
Mochi skin dough after microwaving it the first time.
Mochi dough after microwaving for 2 minutes.

Stir and Microwave: Roughly stir your mixture for about 10 seconds. Then cover the bowl and microwave it again at 750 Watt for 30 more seconds.

Check: Check if the mixture looks watery. If it does, cover and microwave it again in 10-second increments until you no longer see any liquid and it turns into a dough.

Mochi dough after microwaving the second time for 30 more seconds.
Stir to mix, then microwave again for 30 more seconds until it looks like this.
Mochi dough after mixing for the final time.
How the final mochi dough looks like after stirring it again.

Step 2: Rolling Time!

Dust: First, cover your working surface with a large baking paper. Then using a sieve, dust with a lot of corn or potato starch. Like, A LOT.

Transfer and dust: Now transfer the mochi dough to the dusted baking paper. Dust again with a lot of cornstarch so the dough won’t stick to your rolling pin later.

Which btw, is quite annoying to clean. So save yourself the hassle by adding a lot of corn starch 😉

Roll, roll, roll your dough! Roll into a large square (or square-ish rectangle).

Plain mochi skin on a dusted surface.
Transfer the mochi dough onto a dusted surface.
Dusted mochi skin on a surface dusted with cornstarch.
Dust the mochi dough again before rolling.
Mochi dough after rolling and dusting with corn starch.
Roll out the dough into a large rectangle, then dust with corn starch again.
Cut mochi dough into 16 pieces of rectangles.
Cut into 16 pieces.

Cut: Using the tip of the knife, slice the dough into 16 squares or rectangles.

You might want to sprinkle a bit of corn starch at the tip of your knife to prevent the dough from sticking.

Step 3: Nutella and Folding Time!

Scoop: Scoop 1 teaspoon of Nutella onto the middle of each mochi dough.

Fold the corners: Grab one corner of the mochi dough, then fold it into the middle. Then grab the opposite corner to fold it into the middle.

Now repeat with the two other corners.

Quick tip: if the mochi dough sticks to your fingers, you might want to dust your fingers with some cornstarch. Notice the theme yet? Corn starch saves the day! 🌽🦸‍♀️

Pinch to seal: Gently pinch the edges of the mochi dough to seal. You do not need a lot of force since the mochi is naturally sticky.

Adding 1 teaspoon of nutella each to 9 out of 16 mochi skin squares.
Sixteen mochi skin squares with nutella in the middle.
Folding the nutella mochi, with the seam side down.
Sixteen white mochi daifuku balls with nutella inside.

Flip and dust: Flip the mochi so that the seam side is facing down. Dust with a bit more corn starch to prevent sticking.

If you are not planning to transfer them to a bigger serving plate and have the mochi close together, you can skip the dusting.

Serve: Serve these daifuku mochi Nutella at room temperature!

Mochi daifuku balls with mochi on cupcake liners on a dusted surface.

Top Tips!

  • Sugar will make the mochi firmer and hold its shape better.
    • So if you decide to skip the sugar, your mochi will turn out softer in texture. But don’t worry, it’ll still be absolutely delicious!
    • You can also choose to only add 1/2 teaspoon of Nutella per mochi to reduce the sweetness.
  • When you’re cutting the mochi dough, try using the tip of your knife instead of the entire blade for cleaner results.
    • You can also dust off the knife tip with some corn starch to prevent sticking.
  • Don’t be shy with that corn starch – sprinkle it generously (abundance mindset, my friend 😌😉).
    • If you find you’ve gone a bit overboard, no problem; you can easily shake off the excess. But skimping on it might lead to your mochi sticking to the parchment paper, and we don’t want that!

How Do You Serve Mochi?

Mochi is usually served at room temperature. Daifuku mochi (mochi stuffed with sweet fillings, shaped into a small round ball) is most often served as a snack or dessert, usually together with a cup of green tea, as explained in this article by Taste Atlas.

Nutella mochi balls with nutella oozing out on some of the mochis.

Pairing Up Suggestion

🍵 I like to enjoy these mochi with a glass of matcha. Simply sift half a teaspoon of matcha powder, then pour in some hot water. They pair really well together as the bitterness from the matcha goes well with the sweetness from the Nutella!

🌈 You can also serve these chocolate-filled Nutella Mochi Balls after a main dish, such as this simple 30-Minute Rainbow Poke Bowl.

🔥 If you like spicy food, this is also your chance to make some as the sweetness will balance out the spiciness well! So try either this Creamy Tandoori Pasta, Tandoori Vegetables Platter, Vegan Rendang, or this Easy Gochujang Ramen recipe!

🍣 Or if you are a fan of sushi, I highly recommend making some of these sushi rolls to serve the daifuku mochi with:

And if you want some Korean twist, check out my zesty Kimchi Sushi recipe.

A bunch of nutella daifuku mochi on white plates.

Storage and Freezing Instructions

First up, whichever you want to store them, always remember to generously dust the mochi and the bottom of the container with cornstarch to prevent them from sticking together.

Storage: It’s best to enjoy these homemade Nutella daifuku balls on the same day. However, you can keep the leftovers in an airtight container for up to 2 days at room temperature.

On warmer days, refrigerate to maintain their texture.

Freezing: Freezing is actually my preferred way to store these mochis. Store them in the freezer for up to 1 month. About 1-2 hours before serving, defrost by letting them sit at room temperature.

I do not recommend microwaving since it may not heat the mochi balls evenly.

Nutella mochi daifuku balls with its skin cracked.

FAQ

Should I refrigerate mochi?

You can store the mochi at room temperature when it’s cold outside. However, in the summer, it’s best to refrigerate them so they won’t sweat.

The best way to store mochi, however, is to freeze them to maintain their texture.

How do you eat mochi from the fridge?

You can just let it sit at room temperature for about 15 to 30 minutes.

Can you freeze mochi?

Yes, absolutely!

Freezing is actually my preferred way to store mochi. You can freeze them for up to 1 month. About 1-2 hours before serving, defrost just by letting them sit at room temperature. Be careful with microwaving since it may not heat the mochi balls evenly.

Is Japanese mochi healthy?

Japanese mochi can be part of a balanced diet but just be mindful that glutinous rice flour is considered processed flour, and that most Japanese mochi contain a lot of sugar.

However, if you make them at home like in this recipe, you are in total control of how much sugar you want to put in, making it a much healthier option for you! Plus, if you even make your own Homemade Vegan Nutella Spread, you can make a refined sugar-free mochi for yourself!

Eight mochi daifuku balls with nutella fillings inside.

Want More Japanese(-inspired) Dessert / Snack Recipes?

Can’t get enough of mochi? Same.

If you’re a fan of matcha, you would love my Green Tea Ice Cream Mochi recipe 🍵🍦

Or how about some Healthy Matcha Flax Seed Pudding recipe, which went viral on YouTube!

Or, if you’re a fan of healthy cakes, check out this Baked Oats Without Banana recipe (with 5 variations, including a matcha and dark chocolate variation for a Japanese twist), or my Easy Weetabix Cake Loaf recipe!

Close-up of Nutella mochi daifuku balls, with Nutella oozing out its cracked skin.
Nutella mochi daifuku balls close-up on wooden cutting board.
Print Recipe
5 from 3 votes

Nutella Mochi Daifuku Balls (in 25 Minutes!)

These healthier Nutella Mochi Daifuku Balls only require 5 ingredients and 25 minutes! Step-by-step photos are included, making this recipe beginner-friendly!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: Asian, Italian, Japanese
Keyword: daifuku mochi, mochi balls, nutella mochi
Servings: 16 mochi
Calories: 70kcal
Author: Jem @ The Fruity Jem

Equipment

  • Sieve (for dusting)
  • Rolling Pin
  • Parchment paper

Ingredients

  • 1 cup glutinous rice flour
  • 1 cup water
  • 2 Tbsp sugar (30 grams) optional, the sugar will make the mochi hold up its shape better
  • 1 teaspoon nutella per mochi, store-bought or homemade (so about 5 Tablespoons in total for 16 mochi balls). Feel free to use 1/2 teaspoon to reduce sweetness.
  • corn starch for dusting or potato starch

Instructions

Making the mochi dough:

  • Mix: In a large microwavable bowl, mix the glutinous rice flour, water and sugar using a silicone spatula until everything is dissolved and there are no more clumps.
  • Cover and Microwave: Cover the bowl with a plate, or with plastic foil. Microwave 2 minutes on 750W.
  • Stir and microwave again: Take the bowl out from the microwave and stir the mixture evenly for about 10 seconds. Then microwave it again for 30 more seconds, covered with plate or plastic foil.
  • (If the mixture is still a bit watery, then microwave it in 10 seconds increments until it reaches the consistency similar to the one in the picture)

Making the mochi

  • Dust: Cover a large cutting board, baking sheet, or any work surface with a baking paper. Then dust it generously with cornstarch using the sieve.
  • Transfer and dust: Put the dough on the sheet and sprinkle a generous amount of cornstarch on it using the sieve. The cornstarch will prevent the dough from sticking to the rolling pin.
  • Roll: Roll the dough into a large rectangle.
  • Cut: Using the tip of the knife, slice the dough to cut it into 16 squares/rectangles. You might need to sprinkle the tip of your knife with some corn starch to prevent it from sticking.

Folding time!

  • Scoop: Scoop 1 teaspoon of nutella in the middle of each piece of mochi dough. Repeat for the other mochi.
  • Fold: Lift one corner of the mochi dough and fold into the middle. Repeat with the opposite corner, and then with the other two corners (see pictures above if unsure).
  • Pinch: Now gently pinch the dough that is still 'sticking out' to seal.
  • Dust: Now flip the mochi so the seam side faces down. Dust some more cornstarch on each mochi to prevent it from sticking with each other.
  • Serve: Serve the mochi at room temperature and enjoy!

Notes

  • The calorie count shown is for 1 Nutella mochi ball.

Top Tips

  • If omitting the sugar, the mochi will be softer in texture but it will still be delicious.
  • Use the TIP of the knife (instead of the full length of the knife) to cut the mochi dough.
  • Be generous when dusting with corn starch. You can always shake off the excess if you put too much, while on the other hand, you might risk breaking your mochi skin if you put too little as it might stick to the parchment paper.
  • Be careful with the hot bowl after microwaving! You might want to use a kitchen towel to prevent your hands from burning!

Storage Notes

  • It’s best to consume them on the same day. However, you can store them in an air-tight container for up to 2 days. Store them in the refrigerator on warmer days so that they won’t ‘sweat’.
  • Always put a lot of cornstarch (or potato starch) before transferring them to a container so they won’t stick together.

Freezing Notes

  • You can freeze them for up to 1 month.
  • Be sure to use enough cornstarch around each of the mochi so they will not stick together.
  • Defrost first before serving by leaving it at room temperature for 1-2 hours. Microwaving them is a bit tricky since it might not heat up evenly.

Read More

October 15, 2023
3 Comments
Green tea mochi ice cream stacked on a white plate
Dessert
4

Matcha Green Tea Mochi Ice Cream (+ Step-by-step Photos, with Vanilla Ice Cream)

This green tea mochi ice cream is the perfect combination of chewy mochi skin and creamy, soft matcha ice cream. With detailed instructions, get a taste of Japan’s finest right in your kitchen!

Who knew that making your own mochi ice cream balls at home isn’t as complicated as you thought it is. Plus it’s fun to make, healthier and cheaper than buying the store-bought ones!

A stack of two green tea mochi ice cream balls.

In this post you’ll learn:

Why You Will Love This Recipe

  • Vegan goodness: Made with 100% plant-based ingredients, you can enjoy the creamy goodness of ice cream wrapped in a soft, chewy mochi shell, all free from animal products! 🌱💚
  • Detailed step-by-step instructions: Even if you’re not a kitchen whiz, fear not! The detailed instructions and process shots I’ve provided will prepare you to have a fun and rewarding kitchen adventure. 👩‍🍳🎉
  • Japanese-inspired delight: Dive into the delightful flavors of matcha with this recipe. It’s like a mini vacation to Japan without leaving your kitchen. 🌏🍨
  • Cool comfort: Savor the delightful creamy ice cream and chewy mochi – it’s the ultimate taste and texture sensation. 😋❄️
    • Speaking of cold treats, check out my Chocolate Covered Grapes for a healthier frozen treat that’s perfect for the summer!
  • Naturally gluten-free: The use of glutinous rice flour makes this recipe gluten-free!

So go ahead and make this recipe; you are in for a tasty treat! 🍡🍦

What is Mochi Green Tea Ice Cream?

Mochi green tea ice cream is a Japanese dessert consisting of a scoop of green tea-flavored ice cream encased in a chewy mochi rice cake, creating a unique combination of textures and flavors.

The green tea flavor is derived from Japanese matcha green tea, which is a finely ground, high-quality green tea powder made from shade-grown tea leaves. Matcha is a staple in Japanese culture and this recipe combines the flavor into a yummy dessert that everyone will surely love!

Ingredients

  • 🍦 Matcha ice cream: The star ingredient of this recipe! 🌟 You can also make your own just by using 1 pint of vanilla ice cream with 2 Tablespoons of matcha powder!
  • 🍵 Matcha powder: Vibrant green tea powder that adds a distinctive, earthy taste that we all love. Which I bet is also why you’re here looking for this recipe, right? 😉
  • 🍚 Glutinous rice flour: A starchy flour that gives mochi its signature chewy texture. You can buy them at your local Asian grocery stores! Some popular brands are the Erawan (Elephant) brand, Lotus brand, and Sunlee.
  • 💧 Water: The essential liquid for creating the mochi dough.
  • 🍬 Sugar: The secret ingredient to keep the mochi dough soft especially when frozen.
  • 🌽 Corn starch: Used for dusting and preventing sticking in the mochi-making process. Feel free to sub with potato starch.
Six ingredients of matcha mochi ice cream.

Is Green Tea Mochi Ice Cream Healthy?

Matcha itself has many health benefits such as boosting brain health, being a powerhouse of antioxidants, and might even help in preventing cancer as outlined in this Healthline article.

However, due to the addition of sugar and other processed ingredients, I wouldn’t exactly say that it’s a health food. For healthier options, get an ice cream that is lower in sugar, and definitely just be especially mindful when you’re eating this!🧘‍♀️

Or, consider making my Nutella Mochi Daifuku Balls instead, where you can use my Homemade Vegan Nutella (with Dates) to make it free from any refined sugar! 🍫

Or, you can make the mochi skin without sugar, but just make small mochi balls as the toppings for your green tea ice cream. This way, you don’t have to freeze the mochi skin such that it will stay soft and sugar-free!

Equipment

I’m trying to take a more minimalist approach, but here are a few equipment that will really just make your life that much easier when making this recipe.

  • Ice cream scoop. Let’s face it. You really need to make a nice ice cream ball for this recipe and there’s no other way to do it other than getting an ice cream scoop. And nope, fruit scoopers won’t work to give you nicely-shaped ice cream balls.
  • Rolling pin. It beats the common substitutes like wine bottles or glasses. Plus, once you’ve tried this recipe, you’ll likely want to make it again, so why not invest in a rolling pin?
  • A small sieve is handy for dusting. And you don’t need anything fancy; a compact, handheld one will do the job perfectly.
  • Lastly, consider using parchment paper as these mochis are very sticky. It’ll save you the hassle of cleaning by preventing them from adhering to your baking sheet or work surface.

Step-by-step Instructions

Part 1: Prepare the Ice Cream

Make the matcha ice cream: Divide your vanilla ice cream into 2 containers, add 1 Tablespoon of matcha powder to each container, and mix.

You might need to wait a bit until the ice cream thaws enough so it can be stirred relatively easily.

Mixing matcha powder with vanilla ice cream.
Divide ice cream into two containers, then mix with matcha powder.
Making matcha ice cream using vanilla ice cream and matcha powder.
After mixing one container.
Green tea (matcha) ice cream after mixing.
Repeat.

Scoop: Scoop out 9 ice cream balls onto a baking sheet, then freeze for at least 2 hours, but best overnight.

Tip: If your ice cream is a bit too soft now, freeze them first before scooping them into balls. Freezing will help them keep their shape well!

A tub of frozen matcha ice cream.
Frozen matcha ice cream.
Six scoops of green tea matcha ice cream.
Scoops of green tea ice cream, before freezing them again.

Part 2: Make the Mochi Dough

Mix and microwave: Mix all the mochi dough ingredients together in a large bowl. Cover with a large plate and microwave for 2 minutes at 750 Watts.

Dry ingredients of green tea mochi skin.
Glutinous rice flour, sugar, and matcha powder.
Ingredients for green tea mochi skin, mixed.
Green tea mochi batter before microwaving.
Green tea mochi skin after microwaving for 2 minutes.
After microwaving the first time, for 2 minutes.
Green tea mochi skin after microwaving and mixing the first time.
After mixing the mochi dough.
Green tea mochi dough after microwaving it the second time.
After microwaving it again for 30 more seconds.
Green tea mochi dough after microwaving and mixing the second time.
Mochi dough after mixing it again.

Stir and microwave: Stir the mixture, then microwave further for 30 seconds. Repeat in 10-second intervals as long as the dough looks watery.

Part 3: Cut Out the Mochi Dough

Dust: Dust your working surface, add the mochi dough, and dust the mochi dough again to prevent the dough from sticking to your rolling pin.

Roll and cut: Roll out the dough. Using a small bowl, cut out as many circles as you can.

Re-roll and cut: Re-roll the remaining dough, and cut out circles again.

Green tea matcha mochi dough on dusted surface.
Green tea mochi dough on dusted surface.
Dusted matcha mochi skin.
Dusting with more corn starch.
Matcha mochi skin after rolling and dusting.
After rolling out the dough and dusting again.
Using a bowl to cut out mochi circles from the dough.
Cutting out mochi circles.
Cut out mochi dough into circles.
Cut out mochi circles.
A stack of matcha mochi skin, with plastic cling wrap in between layers.
Green tea mochi circles, stacked with plastic cling wraps in between.

Dust and stack: Layer a piece of plastic cling wrap, then the mochi skin on top. Repeat with the remaining mochi circles. Note that you might need to dust with a bit more corn starch to prevent sticking.

Refrigerate: Let it cool down for about 15 minutes.

Part 4: Folding Time!

Brush off: Now take out one cling wrap + mochi skin. Brush off any excess cornstarch.

Place: Place one scoop of matcha ice cream in the center of the mochi dough, with the round side of the ice cream facing downward. Keep the remaining ice cream in the freezer to prevent melting.

Fold: Fold the top and bottom of the mochi dough into the middle of the ice cream. Repeat the process with the left and right sides.

Matcha mochi skin with green tea ice cream in the center.
Ice cream in the middle of the dough.
Folding and pinching the top and bottom of the mochi skin.
Pinch the top and bottom.
Folding the top and bottom of the matcha mochi ice cream.
Top and bottom of the mochi is sealed.
Folding the left and right side of the mochi skin in.
Fold the left and right sides to the center.
Pulling up the corners of the plastic cling wrap.
Pulling the corners of the cling wrap.
Twisting the plastic wrap to seal the bottom of the mochi.
Twisting the cling wrap to seal.
Twisted plastic wrap to seal the green tea mochi ice cream.
How it should look like in the end.

Pull corners of the cling wrap: Next, pull up the corners of the plastic wrap to the center and twist it to seal the mochi ball. Immediately return it to the freezer.

Repeat: Repeat the two steps above for the remaining mochi balls.

Freeze: Freeze the matcha ice cream mochi for at least 1 hour, but best overnight.

Top Tips

  • Be generous when dusting with corn starch.
    • You can always shake off the excess if you put too much, while on the other hand, you might risk breaking your mochi skin if you put too little as it might stick to the parchment paper.
  • Do NOT skip adding sugar.
    • I try my best to not add sugar, in fact, this is my only recipe that includes refined sugar. But without sugar, your mochi dough will be very hard when frozen.
  • Make sure that your plastic cling wrap is large enough. The shortest side should be at least twice as long as your mochi dough circles.
  • You can customize the flavor by swapping out the matcha powder with chocolate powder, or by using another ice cream flavor!
Green tea mochi ice cream on a white plate, dusted with matcha powder.

Storage and Meal Prep / Make Ahead Instructions

Storage: Store in an airtight container in the freezer for up to 1 month. Note that the longer it sits in the freezer, the more time you will need for it to thaw before consuming it.

Meal Prep / Make Ahead: This is the perfect recipe to make ahead for your parties, or to meal prep! They freeze beautifully for up to 1 month, so you can make a batch in advance and have them ready whenever you crave a sweet, chewy delight! 🍦🍡🍵

To serve, thaw for about 15 minutes before consuming. The time required for thawing depends on how long it has been stored in the freezer.

FAQ

What flavour is green tea mochi?

Green tea mochi has that distinct matcha flavor, which offers a pleasant blend of earthy and slightly sweet notes.

What is green tea mochi made of?

Green tea mochi is made from glutinous rice flour, matcha powder, sugar, and water, forming its chewy outer layer with a green tea flavor. It typically contains fillings like green tea ice cream or red bean paste.

Close-up of cut green tea mochi ice cream dusted with matcha powder.

Want More Japanese(-inspired) Dessert / Snack Recipes?

Then you should definitely check out my Nutella Mochi Daifuku recipe for an Italian/American twist, which can be made sugar-free when made with my Vegan Nutella with Dates recipe.

If you’re a huge fan of matcha🍵 like I am, check out these recipes:

For some savory Japanese(-inspired) recipes, check out this Rainbow Poke Bowl (Vegan) recipe, which uses my Super Easy Marinated Tofu! Or if you’re a fan of sushi, I have a selection of sushi you can choose from, such as:

Green tea mochi ice cream stacked on a white plate
Print Recipe
5 from 4 votes

Matcha Green Tea Mochi Ice Cream

This matcha green tea mochi ice cream is the perfect combination of chewy mochi skin and creamy, soft matcha ice cream. With detailed instructions, get a taste of Japan's finest right in your kitchen!
Cook Time45 minutes
Freezing / Chilling Time3 hours 30 minutes
Total Time4 hours 15 minutes
Course: Dessert, Snack
Cuisine: Japanese
Keyword: green tea mochi ice cream
Servings: 8 mochi
Calories: 226kcal
Author: Jem @ The Fruity Jem

Equipment

  • ice cream scoop
  • large bowl
  • sieve (for dusting)
  • Rolling Pin
  • pastry brush (optional, but recommended)
  • plastic cling wrap

Ingredients

  • 1 pint (16 oz or 473ml) green tea ice cream (or vanilla ice cream + 2 Tablespoons matcha powder); get your favorite vegan ice cream if you're vegan!
  • 1 cup glutinous rice flour
  • 2 teaspoons matcha powder
  • 3 Tablespoons (45 grams) sugar
  • 1 cup water
  • corn starch for dusting

Instructions

Part 1 – Preparations

  • Transfer half of your vanilla ice cream onto another large container. Add half of the matcha powder to each container and mix them evenly.
    You might need to slightly thaw the ice cream to make it easier to mix. However, be careful that you do not fully thaw the ice cream until it turns into liquid to keep its texture.
  • Scoop out 9 ice cream balls onto any flat container. When scooping, flat out the excess ice cream using a utensil knife so you get a flat bottom.
    TIP: If your ice cream is a bit too soft now, freeze them first before scooping them into balls. Freezing will help them keep their shape well!
  • Freeze your ice cream balls for at least 2 hours (although overnight is best) so that they are frozen solid.

Part 2 – Making the mochi dough

  • Combine the glutinous rice flour, matcha powder, sugar, and water in a large microwave-safe bowl. Using a silicone spatula, mix until there are no more clumps.
  • Cover the bowl with a large plate or plastic wrap. Then microwave for 2 minutes at 750W.
  • After microwaving, stir the mixture for about 10 seconds. They don't have to be fully mixed, as long as they're roughly mixed.
  • Microwave again for 30 seconds, keeping it covered.
  • If the mixture remains slightly watery, microwave in 10-second intervals until it reaches the desired consistency.

Part 3 – Cutting out the mochi dough

  • Cover any large cutting board, baking sheet, or any flat surface with parchment paper. Then using a sieve, sprinkle cornstarch generously.
  • Place the dough onto the dusted surface. Dust again with more cornstarch using a sieve, to prevent the dough from sticking to the rolling pin.
  • Using a rolling pin, shape the dough into a large rectangle.
  • Use a small bowl to cut the dough into circles. Be sure to cut the circles as close as possible to each other.
    You might need to sprinkle the tip of your cookie cutter/bowl with some corn starch to prevent it from sticking.
  • If you have a lot of dough left, you can repeat the rolling and cutting to get more mochi dough circles.
  • Once you've used up all the mochi to get the mochi circles, stack each mochi skin on top of a plastic wrapper. Then repeat with the other mochi circles, stacking one plastic foil + mochi layer on top of another.
    Remember to sprinkle enough corn starch on top of each mochi circle to prevent sticking.
  • Refrigerate for about 15 until they cool down.
    This step is important since the ice cream melts easily so we want to keep our mochi skin cold.

Part 4 – Wrapping Time!

  • Once the mochi skin is cold, take one cling wrap + mochi skin out. Brush off the extra corn starch so your mochi doesn't taste too starchy.
  • Using a flat spoon, put 1 scoop of matcha ice cream in the middle of the mochi dough, with the round side of the ice cream facing the bottom of the plate.
    Leave the rest of the ice cream in the freezer so they don't melt.
  • Wrap the mochi by first folding the top and bottom of the mochi dough into the middle of the ice cream. Repeat with the left and right sides.
  • Then pull up the corners of the plastic wrap to the center and twist to seal the ball. Immediately put it back to the freezer.
  • Repeat the two steps above, making one mochi ball at a time while leaving the rest in the freezer.
  • Freeze the mochi further for at least 1 hour before serving, or overnight for the best texture.

Notes

Top Tips
  • Be generous when dusting with corn starch.
    • You can always shake off the excess if you put too much, while on the other hand, you might risk breaking your mochi skin if you put too little as it might stick to the parchment paper.
  • Do NOT skip adding sugar. I try my best to not add sugar, in fact, this is my only recipe that includes refined sugar. But without sugar, your mochi dough will be very hard when frozen.
  • Make sure that your plastic cling wrap is large enough. The shortest side should be at least twice as long as your mochi dough circles.
  • You can customize the flavor by swapping out the matcha powder with chocolate powder, or by using another ice cream flavor!
Storage Notes
  • Store them in the freezer for up to 1 month. The longer it sits in the fridge, the more time you would need to let it thaw a little bit first before it’s too cold for you to eat.

Read More

October 15, 2023
4 Comments
Creamy vegan quark alternative, close-up with nice swirls.
Breakfast
3

1-Ingredient Vegan Quark (+ Step-by-step PHOTOS!)

3 minutes, plant-based yogurt, and a thin cloth are all you need to make Vegan Quark at home. A no-fail recipe that is a much cheaper alternative than store-bought quark cheese!

P.S. I’ve included step-by-step photos and tips to really make this recipe foolproof! 😉

Lactose-free vegan quark bowl close-up with chocolate muesli and fresh strawberries.

In this post you’ll learn:

Why You Will Love This Recipe

  • Creamy delight: Enjoy a dairy-free Vegan Quark alternative that’s both delicious and healthy.
  • You only need 1 ingredient for this recipe!
  • Fail-proof recipe: The steps are super simple, making it a beginner-friendly recipe. Just be sure that you get the correct cloth to strain the yogurt in this recipe, and you’re good to go.
  • Customize to your taste: Get creative with flavors, toppings, and mix-ins for a personalized treat. Plus, it’s also an excellent recipe to make other quark-based desserts, or even quark-based savory dishes!
  • Nourish with plant power: Packed with protein, calcium, and probiotics, it’s a wholesome choice.
  • A versatile recipe which can be used in many other dishes, such as this 5-Minute Overnight Cheesecake Weetabix!

Is There Vegan Quark?

Yes, there are a lot of vegan quark alternatives nowadays in many European countries. Some popular brands that produce plant-based dairy products are Alpro (Go On), Provamel, Sojade, Simply V, Harvest Moon, Made with Luve, and Isola Bio. These could be bought in the local supermarkets and organic supermarkets. Some supermarkets also carry their house brand versions of vegan and dairy-free quark.

If you live in other countries, you can just ask around if they are available in your local supermarkets, or you can make your own vegan quark from any plant-based quark of your choice with this 1-ingredient recipe that is done in 3 minutes!

Ingredient

  • Plant-based yogurt: This lactose-free and dairy-free alternative to traditional yogurt is the ONLY ingredient you would need.
    • You can choose your favorite type of plant-based yogurt, be it soy, almond, cashew, you name it.
    • If you are using coconut yogurt, note that you would need an even thinner cloth, or a nut milk cloth since coconut yogurt does not strain as well as other plant-based yogurt varieties.
      • From my experience, thinner clothes do NOT work for non-coconut-based yogurt, but it works well (and even necessary) if you are using coconut-based yogurt.
    • Also note that you have to like the intrinsic flavor of the yogurt itself so you can enjoy your quark!
Vegan yogurt as the only ingredient to make vegan quark.

Equipments

  • Tall jar or cup
    • Any container with sufficient height to hold the quark mixture, allowing space for water collection and proper thickening. Transparent ones work best, but it’s also okay if they are not transparent!
    • Feel free to use recycled jars from pickles, chickpeas, grains, etc!
  • Lid / small plate
    • To cover the jar at the top to keep things clean
  • Cheese cloth or any thin cloth (linen or cotton works best)
    • This is the KEY EQUIPMENT to make sure the recipe works. Be sure to choose a cloth that can strain the water out.
    • If you hold the cloth with both hands and pull it apart slightly, you should be able to see some space in between the threads. Always do this first to check whether or not your cloth will work!
  • Kitchen elastic (optional)
    • Used to secure the cloth to the jar, during the straining process, although not necessary if the cloth stays in place on its own.
    • And for our girlies out there, yes, a hairband also works. I’ve tried it myself haha.

How to Make Vegan Quark

Just 4 simple steps to get your vegan quark:

Line: Line a tall jar or cup with cloth, leaving space for water collection.

Pour: Pour the yoghurt into the cloth-lined jar.

Empty tall glass Weck jar.
Start with an empty glass jar
Tall glass jar lined with a thin ochre cloth.
Lining the glass jar with a thin cloth
Vegan yogurt inside a lined glass jar so water can drip.
After adding yogurt to the cloth/jar

(Optional) Tie: If the cloth is falling down because the yoghurt is too heavy, secure the cloth with an elastic around the jar to prevent it from falling down.

Cover: Cover with a lid or plate and refrigerate overnight or for 6-8 hours. The yoghurt will thicken into a quark-like consistency while the water collects at the bottom.

Cover the top of the lined yogurt jar with plate, water dripping below.
Water starting to drip from the cloth
A lot of water collected at the bottom of the vegan quark jar.
A lot of water collected at the bottom of the jar, after it has sit in the fridge overnight
Texture of the vegan quark substitute while still in the jar.
Texture of the homemade vegan quark from above

How to Use/Serve Quark?

Looking for ways to serve your vegan quark? I got you! 😉

  1. Spread it: Use quark as a creamy and tangy spread on toast, bagels, or crackers, topped with fresh herbs. So similar to how you would use a cream cheese. For a sweet option, add a drizzle of maple/agave syrup, or perhaps some of your Homemade Vegan Nutella.
  2. Dip it: Whip up a savory dip by combining quark with herbs, spices, and a squeeze of lemon juice, perfect for accompanying fresh vegetables or pita chips.
  3. Top it: Add a dollop of quark to your favorite smoothie bowl or oatmeal for a rich and creamy topping. Or just serve the quark with your favorite toppings to make a quark bowl!
  4. Bake with it: Incorporate quark into your baking recipes for moist and tender results. It works well in cakes, muffins, pancakes, and even cheesecakes. Simply substitute any dairy-based quark with this lactose-free quark and you’re good to go!
  5. Mix it: Blend quark with fruits, sweeteners, and a splash of vanilla extract to create a luscious and healthy dessert parfait.
  6. Dress it: Make a light and refreshing salad dressing by whisking quark with lemon juice, olive oil, herbs, and a pinch of salt and pepper.

Remember, quark’s versatility allows you to get creative, so feel free to experiment and discover new ways to enjoy this versatile ingredient!

A bowl of homemade vegan quark with nice swirls. on a white bowl and plate.

Storage and Meal Prep Instructions

Storage: Store the prepared quark in an airtight container in the refrigerator. It can typically be stored for up to 5-7 days. This of course will also depend on the freshness of the yoghurt that you use.

Ensure that the container is tightly sealed to maintain freshness and prevent any transfer of flavors.

Meal prep: Quark is an excellent ingredient for meal prep. You can prepare a batch in advance and portion it into individual containers or jars for easy grab-and-go snacks or breakfast options throughout the week!

Can You Freeze Quark?

Yes, quark can be frozen, although I do not recommend it since its texture might then change.

If you would still like to freeze them, place the quark in a freezer-safe container, leaving some room for expansion. When you’re ready to use it, thaw in the refrigerator overnight. After thawing, give it a good stir before enjoying.

Frozen quark is best used in recipes like smoothies or baked goods rather than for direct consumption. So if you’re using it to make a quark bowl, skip the freezing and always use fresh quark!

Vegan quark bowl with strawberries, muesli, and a spoon.

Top Tips to Make This Recipe Foolproof

  1. Be sure that you have the correct type of cloth.
    • Again, if you hold the cloth with both hands and pull it apart slightly, you should be able to see some space in between the threads.
      • If there is no space in between, the cloth is too thick and the water cannot strain to get that thick quark-like consistency.
      • If you can already see some space in between the threads, the cloth is too thin such that the yogurt mixture will just fall through it.
  2. Timing matters.
    • The longer you let it strain, the thicker the consistency will be. Adjust the time based on your preference, with 6-8 hours being a good range to start with.
    • If you leave it there for a few days, you might even get something more like a cheese consistency!
  3. Use any plant-based yogurt, except for coconut.
    • I find that coconut yogurt does not strain as easily as other yogurt varieties. If you only have coconut yogurt on hand, this recipe will still work but you would need a nut milk bag, or any other cloth that is even thinner such that water can drip through it!
  4. Experiment with flavors.
    • Once the basic quark is prepared, feel free to get creative and add various flavors, such as vanilla extract, fruit purees, or herbs, to customize the taste according to your liking.
    • I think the tartness of the quark is good enough but if you would like your quark to be more tart, feel free to add 1-2 teaspoon(s) of vinegar! Most vinegar would work such as apple cider vinegar, white vinegar, and lemon.
Two hands carrying a bowl of vegan quark with strawberries.

FAQ

Is Greek yogurt a quark?

No, Greek yogurt is not the same as quark. Quark has a milder, less acidic taste than Greek yoghurt.

Is SKYR a quark?

No, SKYR is not quark. SKYR is an Icelandic dairy product, similar to yogurt, but it has its own unique characteristics and taste.

Is keffir a quark?

No, keffir is not quark. Kefir is a fermented milk drink with a tangy flavor, while quark is a soft cheese-like product. Quark could also be seen as a thicker version of yogurt, which is basically how this recipe is made.

Can you use plain yogurt instead of quark?

In recipes when they call for quark, it is best to stick with quark instead of yogurt as quark is thicker in consistency than yogurt. The good news is that you can easily make a quark just by straining your yogurt as described in this recipe.

Can you eat quark like yogurt?

Yes, you can eat quark in a similar way to yogurt. Note that quark is usually much thicker and yogurt, but they both have similar flavor profiles.

You can eat quark on its own, just like you would with yogurt, as a standalone snack or as part of your breakfast. Additionally, you can use quark as a yogurt substitute in recipes, such as smoothies, parfaits, with granola and fresh fruits, or you can even use it in my 5-Minute Cheesecake Overnight Weetabix recipe (2 Variations!).

How to Serve Quark/What else can I do with Quark?

Here in the Netherlands where I live, people often make kwarktaart (quark tart/cake), which is very similar to a cheesecake. This cheesecake quark was also the cake that my then friend (and current best friend) made for me on my first birthday here, which was just so sweet! 💖

Outside the Netherlands, quark is widely used in German baking, making desserts such as cheesecakes (käsekuchen), muffins, fruit-flavored bread/cakes like banana bread and apple bread (apfelkuchen / bananenkuchen), sheet cake (blechkuchen), German donut (quarkbällchen) and sweet quark casseroles (quarkauflauf).

Quark is also a great breakfast choice and you can serve it with muesli/granola and fresh fruits such as the strawberries that I use here🍓. Make yourself some pretty quark bowls, friends!

For savory options, you can also just use it similar to a bread spread for breakfasts (P.S. it’s great when combined with my 10-Minute Weetabix Cake Loaf recipe!), or add them to your potatoes and salads as a sauce/dip/dressing!

A bowl of vegan quark with spoon, strawberries, and granola.

Looking for Similar Recipes?

Want to have some fancy breakfast with this quark? Then check out my 5-Minute Cheesecake Overnight Weetabix recipe (2 Variations!), or this cake-like Baked Oats Without Banana (5 Variations!) and Chocolate Chip Baked Oats recipe.

If you’re a fan of creamy Overnight Oats, you came to the right place, my friend 😉 Here are three of my Overnight Oats recipe that I think you would love:

And oh, did I mention my most popular 5-Minute Flax Seed Pudding with 3 Flavor Variations already?

Or this super pretty 5-Minute Strawberry Oat Milk recipe? 🍓🥛

Vegan quark (lactose-free and dairy-free) with nice swirls, close-up.
Print Recipe
5 from 3 votes

1-Ingredient Vegan Quark (+ Step-by-step PHOTOS!)

3 minutes, vegan yogurt, and a thin cloth are all you need to make Vegan Quark at home. A no-fail recipe that is a much cheaper alternative than buying store-bought quark!
Prep Time3 minutes
Waiting Time6 hours
Total Time6 hours 3 minutes
Course: Breakfast, Dessert
Cuisine: European, German
Keyword: quark bowl, vegan quark
Servings: 400 grams
Calories: 216kcal
Author: Jem @ The Fruity Jem

Equipment

  • Tall jar or cup
  • Cheesecloth, linen cloth, or a thin cotton cloth (A quick test is that you should be able to see through the cloth when you pull it apart, so that water can drip through it)
  • Kitchen elastic (optional)

Ingredients

  • 500 g plant-based yogurt 18oz, any variety except coconut yogurt (see notes if you only have coconut yogurt on hand)
  • 1-2 teaspoon(s) vinegar of choice (OPTIONAL) only if you would like your quark to be more tart, see notes below

Instructions

  • Line a tall jar or cup with your cloth, making sure that there is some gap between the cloth and the bottom of the jar so the water can be collected.
  • Pour your yogurt into the cloth inside the jar.
  • (Optional) Tie an elastic around the jar and the cloth to keep the cloth from falling down.
    If the yogurt is not heavy enough that the cloth falls down to the bottom of the jar, you don’t have to do this. Just make sure that there are quite some gap between the bottom of the jar and the cloth.
  • Cover the top with a lid or a small plate, then let it sit in the fridge overnight, or for 6-8 hours. The water will be collected at the bottom and the yogurt will thicken into the consistency of a quark.
  • (Optional) If you think that the quark should be more sour/tart, you can stir in your vinegar of choice. I personally don't think this is needed but just taste and see for yourself!

Notes

Top Tips:
  • Be sure that you have the correct type of cloth.
    • Again, if you hold the cloth with both hands and pull it apart slightly, you should be able to see some space in between the threads. 
  • Timing matters.
    • The longer you let it strain, the thicker the consistency will be. Adjust the time based on your preference, with 6-8 hours being a good range to start with.
  • I think the tartness of the quark is good enough but if you would like your quark to be more tart, feel free to add 1-2 teaspoon(s) of vinegar!
    • Most vinegar would work such as apple cider vinegar, white vinegar, and lemon.
Ingredients Notes:
  • Coconut yogurt does not strain as easily as other yogurt varieties.
    • If you only have coconut yogurt on hand, this recipe will still work but you would need a nut milk bag, or any other cloth that is even thinner such that water can drip through it!
    • If you don’t see any water dripping after 1 minute, the cloth is probably too thick for your yogurt.
Storage and Freezing Notes:
  • Store the prepared quark in an airtight container in the refrigerator. It can typically be stored for up to 5-7 days. This of course will also depend on the freshness of the yogurt that you use.
  • I do not recommend freezing quark since its texture might then change.
    • But if you insist, place the quark in a freezer-safe container, leaving some room for expansion. When you’re ready to use it, thaw in the refrigerator overnight. After thawing, give it a good stir before enjoying. Frozen quark is best used in recipes like smoothies or baked goods rather than for direct consumption.

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August 2, 2023
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Vegan Korean strawberry oat milk in a bottle with strawberries on the bottom left.
Drinks
5

5-Minute Korean Strawberry Oat Milk (Dairy-free, Vegan + VIDEO)

This 3-ingredient Korean strawberry oat milk is a refreshing dairy-free, vegan, and refined-sugar-free combo of milk & strawberries. Done in 5 minutes!

P.S. I’ve included a video that you can watch to make this vegan strawberry milk even simpler! Scroll down past the image below to watch! 😉

Vegan Korean strawberry oat milk, refined-sugar-free and dairy-free, on a wooden coaster with strawberries around.

In this post you’ll learn:

Why You Will Love This Strawberry Oat Milk

  • This delicious strawberry oatmilk only requires 3 ingredients
  • It only takes as little as 5 minutes (or only up to 10 minutes if you’re using the additional toppings and frozen strawberries instead of fresh ones)
  • This is my take on the famous and popular Korean milk drink (Strawberry Ddalgi Uyu, 딸기 우유)!
    • P.S. It might actually take you to feeling like you’re in a Korean cafe hehe
  • This strawberry milk recipe looks super pretty that it will literally impress anyone!
  • It’s super refreshing and delicious
  • It uses wholesome ingredients that make this drink super healthy and full of nutrition
  • The strawberries are rich in antioxidants
  • Refined-sugar-free as I’m using dates as the sweetened, making it whole food!
  • Naturally gluten-free (though be careful of cross-contamination)
  • It’s also 100% vegan and dairy-free as we’re using oat milk instead of cow milk

Watch the Recipe Video!

Is Strawberry Milk Still Healthy?

Store-bought packaged strawberry milk is often high in sugar and contains preservatives and other additives, making it highly processed and therefore should be consumed at a minimum. This is also the case with other flavored milk in general.

However, strawberry milk that uses real strawberries contains all the health benefits of strawberries too! This means that you will get all the antioxidants, vitamins, and minerals that reduce the risk of diseases such as cancer, diabetes, and heart disease. Plus, they’re both low in glycemic index and calories. They can help in preventing age-related memory loss and are packed with nutrients that could decrease cancer risk, as explained in this WebMD article. Moreover, this vegan Korean strawberry oat milk uses dates as the sweetener, making it refined-sugar-free. So I’d say yes to the question if you follow this recipe!

A spoon of strawberry puree syrup taken from the saucepan in the background.

Ingredients

  • Strawberries: Both fresh and frozen are just as good! We’ll turn them into an irresistible homemade strawberry syrup puree, which is the key to making this beautiful strawberry milk drink!
  • Date: The natural sweetener in this refined-sugar-free strawberry milk. I used medjool but any variety will work. Or you can also use any other (plant-based) sweetener such as maple syrup, agave nectar, or even plain old sugar if that’s what you have at home.
  • Oat milk: Adds that cozy, dairy-free, comforting feel to this drink! Feel free to sub with other plant-based milk such as almond milk, coconute milk, or even soy milk.

And the two optional ingredients

  • Fresh strawberries: Chop this up to use as additional toppings.
  • Vanilla extract: Gives a deeper flavor and adds that sweet vanilla aroma.
Frozen strawberries, oat milk, medjool date, and vanilla extract in small white bowls with labels.

How to Make Korean Strawberry Milk (Step-by-step Instructions)

First, we’ll make the strawberry puree/syrup.

Microwave (Skip if using fresh strawberries): Thaw the frozen strawberries in the microwave for 1-2 minutes. You can also thaw them by putting them in the fridge overnight.

Frozen strawberries in a white bowl on a white background.
Before thawing
Thawed frozen strawberries in a white bowl on a white background.
Frozen strawberries after thawing

Simmer: Simmer the strawberries and dates on low heat until they are soft. Break them apart using a stirring spoon to make them cook faster and more evenly.

Puree: Use an immersion blender to make a strawberry puree. Then let it cool down.

Frozen strawberries and one broken up medjool date on a saucepan with a white background.
Thawed frozen strawberries and a medjool date.
Crushed up strawberries on a saucepan with a white background, after cooking for 1 to 2 minutes.
After cooking for 1-2 minutes.
Strawberry jam or puree in the making, on a saucepan, after cooking for 2 to 3 minutes.
After cooking for 3-4 minutes.
Strawberry puree in a saucepan on a white background.
After blending.

Chop (Optional): Finely chop some fresh strawberries into small dice to use additional toppings.

Mix (Optional): Mix your vanilla extract and oat milk.

And now, time to serve it!

Stir in: Stir in and add the strawberry puree to the sides of the glass or bottle. This is the step to make this drink pretty! Add the cubed fresh strawberries at this stage if you’re using them.

Pour: Pour your oat milk into your glass or bottle, and serve this super cute vegan strawberry milk immediately! So pretty!

P.S. Speaking of pretty food, check out my 15-Minute Beetroot Tartare recipe for more pinkish goodness that tastes as good as this dish sounds!

Adding vanilla extract to vegan and dairy-free oat milk in a white bowl.
Three glass bottles with strawberry puree on the sides of the bottles.
Three glass bottles of dairy-free and vegan Korean strawberry milk on a wooden plank with a white background.

Storage and Meal Prep Instructions

Storage: I recommend serving this vegan strawberry milk immediately because oat milk will separate after a while. If this happens, note that there is nothing to worry about. Just give it a good shake and you can still consume it 😉

Having said that, you can store the strawberry puree in an air-tight container in the fridge for up to 5 days. Only add the oat milk just before serving.

Meal prep: Make ahead the strawberry puree. Just before serving, add the strawberry puree and the oat milk to serve!

Vegan and sugar-free Korean strawberry oat milk on a round wooden coaster with 3 strawberries on the bottom left.

Variation: Strawberry Oat Milk Smoothie

Another variety of this Korean drink is to make an oat milk strawberry smoothie. To do this, just combine all the ingredients together in a blender, and blend until you get a smooth consistency.

If you’re using dates, I recommend blending the strawberries and dates first, before adding the milk later on. This is because the dates are generally harder to blend. If you’re using liquid sweetener, then this is unnecessary.

Another tip is to make sure that you don’t have too much milk in the blender since oat milk can froth and as a result, flow over your blender. Feel free to be creative in your strawberry oat smoothie too, adding toppings such as oats and bananas!

Pouring dairy-free oat milk into a glass bottle with sugar-free strawberry puree.

FAQ

Can I make oat milk from scratch?

Yes, you can!
To do so, blend rolled oats and water with a 1:5 ratio for 30 seconds. Be sure to not over-blend as it might get slimy otherwise. Strain using a nut milk bag and enjoy your homemade oat milk!

I don’t need my strawberry milk to look super pretty (or I just want a smoothie-like strawberry milk). Can I just blend them all together?

Absolutely! If you don’t want to make the strawberry puree and would like more of a strawberry smoothie consistency, you can just blend all the ingredients together in a blender for 30-60 seconds. So just blend your strawberries, dates, oat milk, and vanilla extract (if using) together. It makes this vegan strawberry milk way easier too!

I don’t have an immersion blender. Can I use a regular blender or food processor instead?

Yes, that will also work!
Be sure to have enough strawberries for the blender/food processor to work properly. You can either double the recipe or add 1-2 Tablespoons of oat milk. Just be careful not to add too much liquid so the puree stays thick.

Is it OK to mix strawberries and milk?

Absolutely! That’s the whole point of this milk and strawberries drink recipe!

Is strawberry milk a dairy?

Most strawberry milk brands do contain dairy, meaning that it also contains lactose. But, not this vegan strawberry milk since I’m using oat milk!

Can you microwave oat milk?

Yes, you can. Microwave it in 15 to 20-second intervals. Note that you might need to stir it afterwards.

Want More Tasty Recipes Using Berries?

Check out one of these recipes containing both fresh and frozen berries:

Or want something more indulgent instead? Try:

Vegan Korean strawberry oat milk in a bottle with strawberries on the bottom left.
Print Recipe
5 from 5 votes

5-Minute Korean Strawberry Oat Milk (Dairy-free, Vegan + VIDEO)

This 3-ingredient Korean strawberry oat milk is a refreshing dairy-free, vegan, and refined-sugar-free combo of milk & strawberries. Done in 5 minutes!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Asian, Korean
Keyword: dairy free strawberry milk, korean strawberry milk, korean strawberry milk bottle, milk and strawberries, strawberry oat milk, sugar free strawberry milk, vegan strawberry milk
Servings: 2 small glasses
Calories: 125kcal
Author: Jem @ The Fruity Jem

Ingredients

  • 1 cup strawberries (280g), either frozen or fresh
  • 1 medium medjool date (15g), or sub with 1 Tablespoon of any other sweetener
  • 1 cup oat milk (237ml)

Optional:

  • 4 medium strawberries for toppings (optional)
  • ¼ teaspoon vanilla extract (optional)

Instructions

  • (Optional) Thaw: If using frozen strawberries, thaw by microwaving them for 1-2 minutes.
  • Simmer: Add the strawberries and dates (or any other sweetener) to a small saucepan. Cook on low heat for 3-4 minutes until the strawberries become soft.
    Squish them using a stirring spoon to break them into smaller pieces. This will help them cook more evenly and faster.
  • Puree: Then puree the strawberry mixture using an immersion blender. Let the strawberry puree cool down.
    If you don't have enough strawberries to puree because you only have a big saucepan, either double the recipe or add 1-2 Tablespoons of oat milk. Just be careful not to add too much liquid so the puree stays thick.
  • (Optional) Cube: Cube your fresh strawberries into small pieces. See the video for the size.
  • (Optional) Mix: If using the vanilla extract, mix your oat milk and vanilla extract.
  • Add: Now add the strawberry puree to the sides of your glass. It should somewhat stick to the sides of the glass so you will get that beautiful pattern.
    If using the cubed strawberries, add them at this stage.
  • Pour: Lastly, pour your oat milk (mixture) into the glass and serve immediately. Enjoy!

Notes

Ingredients/Equipment Notes:
  • You can also make your own oat milk at home. To do so, blend rolled oats and water with a 1:5 ratio for 30 seconds. Be sure to not over-blend as it might get slimy otherwise. Strain using a nut milk bag.
  • Feel free to sub the medjool dates with any other date variety or another sweetener of choice.
  • If you don’t have an immersion blender, you can also use a normal blender or food processor. Be sure to have enough strawberries for the blender/food processor to work properly. You can either double the recipe or add 1-2 Tablespoons of oat milk. Just be careful not to add too much liquid so the puree stays thick.
 
Instructions Notes
  • If you want more of a smoothie-like strawberry oat milk, you can just blend them all together. So just blend your strawberries, dates, oat milk, and vanilla extract (if using) for 30-60 seconds.
  • For a strawberry oat milk smoothie variation (instead of this Korean strawberry milk version), simply blend all ingredients together! Feel free to add extra ingredients such as oats and bananas.
 
Storage and Meal Prep:
  • Storage: I recommend serving this immediately because oat milk will separate after a while. If this happens, note that there is nothing to worry about. Just give it a good shake and you can still consume it.
    Having said that, you can store the strawberry puree in the fridge for up to 5 days. Only add the oat milk just before serving.
  • Meal prep: Make ahead the strawberry puree. Just before serving, add the strawberry puree and the oat milk to serve!

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February 10, 2023
5 Comments