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Snacks Worth Making: Sweet
Forget the biscuit tin, the best sweet snacks are the ones you make yourself! These three recipes are designed for anyone who wants treats that actually feel worth the effort: high-protein, delicious, and satisfying enough that you’ll reach for them again and again. We’ve got sticky Baklava Dates stuffed with spiced walnuts, honey, lemon and puffed quinoa for a no-bake bite that tastes like the classic pastry. A batch of proper Protein Pop Tarts with a golden, protein-rich pastry, chia raspberry jam and a simple frosting that brings back all the childhood nostalgia (without the crash). Plus light, airy Pancake Roll Ups made from whipped egg whites, filled with Greek yogurt, cinnamon and cherries for a rolled-up treat that feels indulgent yet keeps you full. Your future self, the one craving something sweet at 3 pm, will thank you.
Baklava Dates
Ingredients :
Cooking notes:
- 12 Medjool dates, pitted
- 3/4 cup walnuts
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 lemon
- 2-3 tbsp honey
- 1/2 cup puffed quinoa
- Optional: slivered pistachios and dried rose petals for garnish
Method
- Add the walnuts, cinnamon, cardamom, zest from whole lemon and juice from 1/2 lemon to a food processor. Pulse in short bursts until the walnuts are coarsely crushed; you want texture, not a fine powder, so a few larger pieces are good.
- Transfer the mixture to a bowl, add the honey and puffed quinoa. Fold together until you have a uniformly sticky, cohesive filling. Add extra lemon juice if the mixture is too sticky or dry.
- Slice each date open lengthways, taking care not to cut all the way through. Spoon a generous amount of the filling into each date, pressing it in firmly and smoothing the top into a rounded mound.
- Optional: garnish with slivered pistachios and rose petals.
- Yes, these are sweet, but dates and walnuts both bring meaningful fibre to the table, which helps moderate the blood sugar impact.
- Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.
Want to make this at home? We used Medjool Dates, Global Spices Cardamom, and Raw Food Factory Unfiltered Raw Honey from the Dinner Twist Marketplace.
Protein Pop Tarts
Ingredients :
Cooking notes:
- 1 1/2 cup Almond Flour
- 1 1/2 cup Tapioca Starch
- 1/2 cup Vanilla Protein Powder
- 2 Tbsp Coconut Sugar
- 1 cup Butter, Unsalted
- 2 Eggs
Filling - 1 cup Raspberries
- 2 Tbsp Water
- 2 Tbsp Chia Seeds
- 2 Tbsp Collagen
Frosting - 2 Tbsp Raspberry Juice
- 3/4 cup icing sugar
Method
- Add the almond flour, tapioca starch, vanilla protein powder, coconut sugar, and cold butter to a food processor. Pulse until the mixture looks like coarse, sandy crumbs. Then add the eggs and process again until a soft dough comes together.
- Tip the dough out, shape it into a disc, wrap it tightly in plastic wrap, and pop it in the fridge for at least 30 minutes. This chill time makes the dough so much easier to roll later.
- While the dough is resting, make the chia jam. Warm the raspberries and water in a small saucepan over medium heat until the berries are soft and easy to mash. Stir in the chia seeds, take the pan off the heat, and mix in the collagen until it’s fully dissolved. Set the jam aside (or refrigerate it) until you’re ready to assemble.
- Once the dough is chilled, lay a sheet of parchment paper on your work surface and lightly dust it with a little extra tapioca starch. Place the dough in the centre, cover with a second sheet of parchment, and roll it out into a large, even rectangle.
- Use a pizza cutter (or sharp knife) to trim the edges so you have a neat rectangle, then cut the dough into 10 equal rectangles.
- Carefully slide the parchment paper (with the cut dough still on it) onto a baking sheet.
- Spoon a generous dollop of the chia jam into the centre of five of the rectangles, leaving a border around the edges so the filling doesn’t leak out.
- Place the remaining five rectangles on top. Press the edges firmly with a fork to seal them closed, then poke a few small holes in the top of each tart so steam can escape while they bake.
- Bake at 180°C for 20 minutes, or until the edges are just starting to turn lightly golden.
- Let the pop tarts cool completely on the tray or a wire rack.
- For the frosting, mash fresh or frozen raspberries through a fine-mesh strainer to extract about 2 tablespoons of pure raspberry juice (press hard to get every drop).
- Stir the juice into the icing sugar until you have a smooth, spreadable frosting. If it’s a bit thick, add a little more juice or a tiny splash of milk until it reaches the perfect consistency.
- Once the tarts are fully cool, spread the frosting over the tops and enjoy your grown-up, protein-packed version of a childhood classic!
- Chilling the dough is non-negotiable. Thirty minutes is the minimum, but an hour (or even overnight) makes rolling so much easier. If the dough starts sticking or feeling soft while you’re rolling, just pop it back in the fridge for 10 minutes.
- Seal those edges well. A good fork press all the way around is the difference between neat little pop tarts and jam leaking everywhere. If the edges feel dry, lightly brush them with a tiny bit of water before sealing.
- No protein powder? Just increase both the almond flour and tapioca starch to 1¾ cups each.
- You can assemble the unbaked pop tarts, freeze them on a tray, then transfer to a container. Bake from frozen (add a couple of extra minutes).
- Baked and frosted tarts keep in an airtight container at room temperature for 1–2 days, or in the fridge for up to 4 days. The pastry is best the day they’re made, but a quick 10-second zap in the microwave brings them back to life.
Pancake Roll Ups
Ingredients :
Makes 8
Makes 8
- 8 eggs (Egg whites)
- 1 tsp Sugar
- 300g Greek yogurt
- 2 tbsp chia seeds
Cherry Filling
- 300g frozen cherries
- 2 tsp sugar
- 2 tsp cornflour
Cinnamon Filling - 1/3 cup Greek yogurt
- 1 tsp maple syrup
- 1/3 tsp ground cinnamon
Cinnamon Sugar - 1 tsp sugar
- 1/4 tsp ground cinnamon
Method
- Preheat the oven to 150°C and line a large baking tray with parchment paper.
- In a clean, dry bowl, beat the 8 egg whites with a pinch of salt and the 1 tsp sugar until stiff, glossy peaks form. This usually takes 3–5 minutes; stop when the mixture holds its shape when you lift the beaters.
- Spread the meringue evenly into a thin rectangle on the prepared parchment. Bake for 25–35 minutes until the surface feels set and is just starting to turn lightly golden. Remove from the oven and let it cool completely on the tray.
- While the base cools, stir the 300 g Greek yogurt together with the 2 tbsp chia seeds. Let it sit for a few minutes so the chia can start to thicken and create a lovely, spreadable layer.
- Make the cherry filling: place the frozen cherries, 2 tsp sugar and 2 tsp cornflour in a small saucepan. Cook over medium heat, stirring often, until the cherries soften and the mixture thickens into a glossy, jammy sauce. Take it off the heat and let it cool completely.
- Mix the cinnamon filling by stirring the ⅓ cup Greek yogurt, 1 tsp maple syrup and ⅓ tsp ground cinnamon until smooth and creamy.
- Once the egg-white base is fully cool, spread the chia-yogurt mixture evenly over the surface. Dollop or gently spread the cinnamon yogurt on top, then spoon the cooled cherry filling in a line down the centre (or spread it lightly if you prefer more even distribution).
- Starting from one short end, carefully roll everything up into a neat log, using the parchment paper to help guide and support it as you go. Wrap the roll tightly in the parchment (or cling film) and refrigerate for several hours; overnight is ideal, so it firms up and slices cleanly.
- Just before serving, mix the 1 tsp sugar with the ¼ tsp ground cinnamon and dust it generously over the top of the roll. Slice into thick pieces and enjoy!
Cooking notes:
-
Clean bowl & beaters are essential. Any trace of fat or yolk will stop the egg whites from reaching stiff peaks. Wipe everything with a little vinegar or lemon juice if you’re unsure.
-
Rolling technique. Use the parchment to help lift and guide the roll. If small cracks appear, don’t panic — they usually disappear once it’s chilled and sliced.
-
Use any frozen or fresh berries in place of the cherries (strawberries, mixed berries or raspberries all work well).
