Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

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Dark Chocolate Covered Stuffed Dates

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Dark Chocolate Covered Stuffed Dates are an easy no-bake dessert you can serve around the holidays or gift to friends. Stuffed with peanut butter and coated in a chocolate shell, these vegan and gluten-free treats are easy to love.

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chocolate covered dates on a white plate topped with salt and red strawberry powder

Dark chocolate covered peanut butter stuffed dates

Craving a healthy dessert for the holidays? My Dark Chocolate Covered Stuffed Dates a​​re made with 5 simple and vegan-friendly ingredients. Don’t even think about turning on your oven because this is an easy no-bake dessert! 

pinterest image of chocolate covered dates on parchment paper

Medjool dates are nice and sweet all on their own and only get better when stuffed with peanut butter. The caramel and nutty inside is the perfect complement to a rich dark chocolate coating. Add as many toppings to the coated dates as you like – think of it as a small canvas!

There are so many reasons to love this simple dessert, but these are my favorite features:

  • You can whip them up in under 30 minutes.
  • Made with 5 gluten free and vegan ingredients.
  • They freeze well for months at a time.
  • Give them away for sweet, easy, and beautiful gifts!
Removing pits from dates using a knife on a wood board.

If you’re craving more chocolatey treats, then you have to give my Dark Chocolate Almond Butter Cups and Chocolate Cardamom Banana Waffles a try!

small white bowls filled with chocolate chips, peanut butter, strawberry powder, and dates.
pinterest image of a womans hand picking up a chocolate covered date from a plate.

Peanut butter stuffed dates ingredients

  • Dates – Pitted Medjool dates are best because they’re large and easy to stuff, but can be a little expensive. You can also use Deglet Noor dates as a smaller, budget-friendly option.
  • Peanut butter – For stuffing! Feel free to substitute this for almond butter, cashew butter, tahini, or sunflower seed butter.
  • Dark chocolate – The chocolate is melted and used to coat the stuffed dates. If you’re not a fan of dark chocolate covered dates, you can use semi-sweet chocolate instead.
  • Coconut oil – Mixing coconut oil into the melted chocolate will ensure the chocolate coating hardens and forms a signature crackle with each bite.
peanut butter stuffed dates in a white baking dish
dipping dates into melted chocolate.
close up on rows of chocolate covered dates on parchment paper.

How to make chocolate coated dates

  1. Stuff the dates: Make a slit in each date and remove the pits. Pull them slightly apart and add 1-2 teaspoons of peanut butter into each cavity. Place them on a lined baking sheet and freeze while you prepare the chocolate coating.
  2. Melt the chocolate: Add the chocolate and coconut oil to a bowl. Melt it over a double boiler or in 30-second increments in the microwave.
  3. Coat the dates: Dip each peanut butter stuffed date into the chocolate until it’s fully coated. Transfer to a lined baking sheet.
  4. Decorate and freeze: Decorate the dates with sea salt and any other toppings before the chocolate sets. When they’re done, place the dates in the freezer to set, then serve or store them in the fridge for later.
chocolate covered dates on a white plate topped with salt and red strawberry powder

Decorating tips

Go wild and decorate the chocolate-coated stuffed dates with anything you like. You want to make sure they look their very best, especially if you’re gifting them to friends and family. Any of these toppings would look and taste divine:

  • Crushed nuts (almonds, peanuts, pistachios, or pecans)
  • Raw cacao nibs
  • Sprinkles
  • A drizzle of extra melted dark chocolate or white chocolate (once the chocolate coating is set)
  • Edible flowers
  • Shredded coconut
  • Freeze-dried raspberries
  • Strawberry powder
womans hand holding a chocolate covered date with a bite out of it.

Storing chocolate coated dates

You can store your stuffed and coated dates in the freezer for several months, which is perfect if you plan on serving them for the holidays or will be giving them away as gifts. If you plan on serving them sooner, keep them in a sealed container in the fridge so they’re easy to bite into.

chocolate covered dates on a white plate topped with salt and red strawberry powder

More sweet, healthy dessert recipes

Did you try these Dark Chocolate Covered Stuffed Dates? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 3 votes

Dark Chocolate Covered Stuffed Dates

Dark Chocolate Covered Stuffed Dates are an easy no-bake dessert you can serve around the holidays or gift to friends. Stuffed with peanut butter and coated in a chocolate shell, these vegan and gluten free treats are easy to love.
Prep Time10 mins
Freeze time15 mins
Total Time25 mins
Course: Dessert, Sweet
Cuisine: American
Keyword: dessert, easy dessert, edible gifts, gluten free, healthy snack, holiday gifts, snack, sweet, treat, vegan
Servings: 16 pieces
Calories: 160kcal
Author: Lena Gladstone

Ingredients

  • 16 large Medjool dates pitted
  • 8 tbsp peanut butter can substitute almond butter, cashew butter, or tahini
  • 1 tbsp flaky sea salt
  • 4 oz dark chocolate chopped or cut into small pieces and melted
  • ½ tbsp coconut oil

Instructions

Prep Optional Toppings

  • Shredded coconut, raw cacao nibs, finely chopped nuts, freeze-dried raspberry or strawberry powder.

Make the dates

  • Make a slit in each date, then remove the pits. Using your fingers, separate the dates to create a cavity, but don’t pull them completely apart.
  • Line a baking sheet or a plate with wax or parchment paper.
  • Spoon 1-2 teaspoons of peanut butter into each date cavity, depending on the size of each date. Chill in the freezer for 5 minutes to set.
  • In the meantime, add the chopped dark chocolate and coconut oil in a microwave-safe bowl. Either melt in a double boiler or in the microwave stirring with a rubber spatula every 30 seconds until chocolate is melted and smooth.
  • Dip each stuffed date into the chocolate, turning to fully coat. Then, use a fork to lift each date out of the chocolate and transfer to your baking sheet or plate. Top each with a pinch of flaky sea salt.
  • Sprinkle any optional toppings on top of the chocolate before the chocolate melts. Freeze the dates until the chocolate sets, about 10-15 minutes.
  • Keep stored in an airtight container in the fridge.

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 474mg | Potassium: 270mg | Fiber: 3g | Sugar: 18g | Vitamin A: 39IU | Calcium: 24mg | Iron: 1mg
pinterest image of chocolate covered dates on a white plate topped with salt and red strawberry powder

Apple Fritters with Vanilla Lemon Glaze

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These incredibly luscious Apple Fritters with Vanilla Lemon Glaze combine pillowy dough with sweet apples and a citrusy glaze. They’re a tasty treat you can add to your fall baking list, plus they’re easy to make and ready to be enjoyed in under 30 minutes!

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Apple fritters on a cooling rack with the glaze on a bowl on the side

The only thing better than wearing your coziest sweater on a crisp fall day is if you’re doing it with a fresh apple fritter in your hand! These Apple Fritters with Vanilla Lemon Glaze will get you in the mood for the fall season and satisfy all of your sugary cravings. 

This is an easy dessert that’s packed with natural sweetness from apples and maple syrup. To finish, they’ve been coated in a zesty lemon glaze for a pop of fresh flavor. Every bite is sensational!

Once you discover that they aren’t any more difficult to make than a batch of pancakes or waffles, you’ll be making apple fritters every weekend.

What are fritters?

Fritters can come in many varieties. They’re always made up of a batter that’s had meat, seafood, fruit, or vegetables mixed in and are served sweet or savory. To finish, the fritters are pan fried or deep fried in oil.

More specifically, apple fritters are very similar to donuts or funnel cakes. Chopped apples in the batter offer a sweet and unique flavor. They’re traditionally deep fried and coated in a simple glaze made from confectioner’s sugar and milk.

4 stages of preparing batter with apple chunks and pouring glaze on the finished fritters

Ingredients you need

This recipe is so easy because it contains no yeast. This means you don’t need to get your hands dirty or knead the dough! Plus, the recipe calls for simple ingredients only.

This is what you need:

  • All-purpose flour
  • Baking powder
  • Kosher salt
  • Eggs
  • Unsalted butter
  • Milk
  • Maple syrup
  • Apples

The lemon vanilla glaze is made from simple ingredients you probably already have at home:

  • Powdered sugar
  • Milk
  • Lemon juice and zest
  • Vanilla extract

What kind of apples are best?

You want an apple that will hold its texture and present a strong flavor as you bite into the fritter. I personally found that Honeycrisp or Gala apples were best, but Granny Smith would be another great option. Red Delicious will get too soft and lose its flavor in the oil.

Close up of apple fritters cooling on a cooling rack

How to make Apple Fritters with Vanilla Lemon Glaze

Who knew fritter donuts were so easy to make? You won’t need to stop in at a donut shop ever again thanks to this recipe.

You can finish this recipe in just 4 steps:

  1. Make the batter: Combine the flour, baking powder, and salt in a medium bowl, then add the eggs, butter, half a cup of milk, and the maple syrup. Mix until combined, then fold in the apples.
  2. Heat the oil: Heat 2 inches of oil in a large skillet over medium-high heat until it reaches 300ºF.
  3. Fry the fritters: Drop tablespoon-size balls of batter into the oil for 4 to 5 minutes or until they’re golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
  4. Make the glaze: While the fritters cool, whisk together the powdered sugar, milk, lemon juice, lemon zest, and vanilla in a medium bowl. Drizzle the glaze over the warm fritters.
Overhead view of fritters cooling on a cooling rack

Can they be baked?

Baked apple fritters are more crispy but just as delicious, especially if you’re not a fan of oil. You can use this recipe to bake the fritters in a 350ºF oven for 12 to 15 minutes, however, they may not rise as well. Replace the maple syrup with brown sugar in case the batter is too wet.

Can they be made gluten free?

You can replace the white four with an all-purpose gluten free flour to make gluten free apple fritters instead. Bob’s Red Mill or King Arthur both make a high quality 1:1 flour.

Plate full of golden apple fritters with a bite taken out of one

Recipe tips and substitutions

  • Feel free to keep the apple skins on if you wish.
  • If the batter feels thick, add no more than 1/4 cup milk to thin and always start with a tablespoon at a time.
  • Add a sprinkle of cinnamon or pumpkin spice into the batter for the best fall flavor.
  • Heat your oil after the batter has come together so it doesn’t get too hot.
  • The bigger the frying pan, the better. Alternatively, fry the fritters in a large pot to avoid splattering or spilling.
  • Use a thermometer to safely measure the temperature of the oil.
  • Keep a lid or baking soda close by the pot of oil to be safe.
  • Use the back of a wooden spoon to test the heat. Once bubbles start forming, the oil is ready. 
  • You’ll want the glaze to be a bit runny so it coats the fritters but doesn’t just pour right off as soon as it hits the outside. If it’s too thin, add a little confectioner’s sugar at a time until it becomes a little thicker. If it’s too thick, add a small splash of milk at a time until you reach the desired consistency.
  • Leave the lemon juice and zest out of the glaze for a more neutral flavor.
  • Sprinkle the fritters with cinnamon sugar if you don’t want the glaze.
  • A fritter without glaze is also good! It’s like an old-fashioned donut with a hint of apple flavor.
Close up of a plate of apple fritters piled on top of each other.

Storing

These are best enjoyed on the same day they’re made. The longer they’re stored, the soggier they’ll become. If you end up with leftovers, keep them in an airtight container for up to 2 days at room temperature or for longer in the fridge.

More Dessert Recipes

Need more tasty desserts? Try these easy recipes:

Did you try this tasty dessert? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!

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5 from 20 votes

Apple Fritters with Vanilla Lemon Glaze

These incredibly luscious Apple Fritters with Vanilla Lemon Glaze combine pillowy dough with sweet apples and a citrusy glaze. They’re a tasty treat you can add to your fall baking list, plus they’re easy to make and ready to be enjoyed in under 30 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: 30 minute meal, dessert, easy dessert, fall flavors, family friendly, fresh fruit, fruit
Servings: 24 servings
Calories: 97kcal
Author: Lena Gladstone

Ingredients

Apple Fritters

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 2 large eggs
  • 2 tbsp unsalted butter melted
  • ½-¾ cup whole milk
  • 5 tbsp maple syrup
  • 3 medium apples Honeycrisp or Gala are great, chopped into ½ inch cubes
  • avocado, canola or any flavorless light oil for frying

Vanilla Lemon Glaze

  • 1 ¼ cups powdered sugar
  • 2 ½ tbsp whole milk
  • 2 tbsp lemon juice
  • 1 lemon zested
  • 2 tsp vanilla extract

Instructions

  • In a medium bowl, combine the flour, baking powder, and salt.
  • Add the eggs, butter, 1/2 cup milk, and maple syrup into the bowl with the dry ingredients. Mix until just combined, being careful not to over mix the batter. If the batter feels thick, add no more than 1/4 cup milk to thin, start with a tablespoon at a time. To finish, fold in the apples.
  • Heat 2 inches of oil (avocado, canola, or any flavorless light oil) in a large skillet over medium-high heat. Use the back of a wooden spoon to test the heat. Once bubbles start forming, the oil is ready. It should be around 300ºF.
  • Drop tablespoons size balls of batter into the oil for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
  • To make the glaze, whisk together the powdered sugar, milk, lemon juice, lemon zest, and vanilla. Drizzle the glaze over the warm fritters. Eat warm and enjoy!

Nutrition

Calories: 97kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 99mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

Dark Chocolate Almond Butter Cups

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This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

My Dark Chocolate Almond Butter Cups are easy to make and a healthy dessert to always have on hand. Made with tasty, sweet, and nutritious ingredients, you can enjoy as many as you want guilt-free!

Jump to Recipe
Overhead shot of chocolate almond butter cups with a bite out of one.

I shopped at Safeway in my local area, but you can also find Open Nature® and O Organics® products exclusively at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb. 

Safeway also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop! I love the convenience of shopping online and driving up to the store to safely get my items without leaving my car.

Jar of almond butter, coconut oil, and sliced almond in the background and almond butter cups in foreground.

If you like peanut butter cups, you’re going to LOVE these Dark Chocolate Almond Butter Cups. They’re a healthy version of the beloved chocolate peanut butter treat, plus they’re easy to make! All you need are a handful of easy, gluten-free, and vegan ingredients.

Having these healthy treats on hand will surely stop any chocolate craving in its tracks. What I personally love about making these dark chocolate almond butter cups is that they don’t require an oven! Whip up a large batch of this no-bake dessert in under an hour and keep them in your freezer for months.

What kind of almond butter and chocolate is best?

Both creamy or crunchy almond butter will work in this dessert recipe. I used Open Nature Crunchy Almond Butter to make these. It’s a nutritious alternative to peanut butter that’s full of nutrients and still super tasty. 

You want to use high-quality dark chocolate. This will give you the best flavor and compliment every layer of salt, nuts, and sweetness. I used O Organics dark chocolate chips, but you could also use a 70-80% dark chocolate bar instead.

I highly recommend using Open Nature® and O Organics® products because they are a budget-friendly alternative that do not sacrifice quality and flavor. Both offer high-quality USDA-certified organic plant-based products and Open Nature® has high-quality, minimally-process plant-based products free from 110 food additives.

From quick high-protein snacks to convenient dinner solutions, Open Nature® and O Organics® have high quality, minimally processed, or USDA-certified organic plant-based products exclusively available in Safeway stores.

4 images of the steps to making chocolate almond butter cups.
Jar of almond butter and sliced almond laying down with almond butter cups on parchment paper

Ingredients You Need

You can find all of the ingredients for this recipe at your local Safeway. The 4 ingredients are easy to find and you can mix and match to customize your almond butter cups.

Here’s what you need:

  • O Organics dark chocolate chips
  • O Organics coconut oil
  • Open Nature crunchy almond butter
  • Sea salt
  • Open Nature almonds

Do I have to use almond butter?

No way! The center is totally customizable to your taste. Use sunflower butter as a nut-free alternative, or use peanut or cashew butter.

Muffin tin with chocolate almond butter cups with sliced almond on top.

How to Make Dark Chocolate Almond Butter Cups

As if this recipe could get any better, the almond butter cups are ready to enjoy in under 1 hour! They’re easy to put together and will set in the freezer in just 30 minutes.

Here’s how to make them:

  1. Line a muffin pan with muffin liners (use either mini, large, or silicone tins).
  2. Spoon a layer of melted chocolate in each mold so it covers the bottom. Pop the tin in the freezer for 5 minutes.
  3. Next, add a spoonful of almond butter on top of the bottom chocolate layer. Finish by covering the almond butter in another layer of melted chocolate. 
  4. Top each cup with a sprinkle of sea salt and put them back in the freezer for 30 minutes to set.
Woman's hand holding a chocolate almond butter cup next to others.

Helpful recipe tips

  • Use high-quality dark chocolate. The better the quality, the better the taste.
  • Melt the chocolate in the microwave: Add the chocolate with the coconut oil to a microwave-safe bowl. Heat in 20-second intervals, whisking each time until it’s fully melted.
  • Melt the chocolate in a double broiler: Place the chocolate and coconut oil in a heatproof bowl. Fill a medium saucepot ⅓ full of water and bring to a simmer on the stovetop, then place the bowl on top of the pot (making sure the water doesn’t touch the bowl). Stir until it’s fully melted.
  • Feel free to mix in a teaspoon of maple syrup to the almond butter. This can add a touch of sweetness, which may be needed depending on the brand of almond butter you use.
  • Missing the peanut butter? Customize the middle by using a mixture of half peanut butter, half almond butter.
  • Dark chocolate is the best choice, but if you don’t have any, you can use milk chocolate or even a ½ cup of cocoa powder instead.
  • Want more toppings? Sliced almonds would be the perfect addition to the tops of each chocolate cup! Don’t forget a sprinkle of sea salt.
Close up of chocolate almond butter cups piled on top of each other.

Storing Leftovers

You can keep the set chocolate almond butter cups in a sealed container either in the fridge or freezer. They’ll be a little softer if kept in the fridge and a little harder when stored in the freezer.

Multiple dark chocolate almond butter cups on a white cloth next to a spoonful of almond butter.
Pile of almond butter cups on top of each other on a white cloth.

More Dessert Recipes To Try

Did you try making these Dark Chocolate Almond Butter Cups? If so, let me know what you think by leaving a comment below! Don’t forget to take a picture and tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

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5 from 3 votes

Dark Chocolate Almond Butter Cups

My Dark Chocolate Almond Butter Cups are easy to make and a healthy dessert to always have on hand. Made with tasty, sweet, and nutritious ingredients, you can enjoy as many as you want guilt-free!
Prep Time5 mins
Freeze Time35 mins
Total Time40 mins
Course: Dessert, Sweet
Cuisine: American
Keyword: chocolate, dessert, gluten free, nuts, peanut butter, sweet, treat, vegan
Servings: 12 servings
Calories: 187kcal
Author: Lena Gladstone

Ingredients

Chocolate Layers

  • 10 oz O Organics dark chocolate chips melted
  • 1 tsp O Organics coconut oil

Peanut Butter Layer

  • 6 tbsp Open Nature crunchy almond butter add 1/2 tbsp into each cup

Toppings

  • ¼ tsp sea salt
  • 1 tbsp sliced Open Nature almonds

Instructions

  • Line a muffin pan with muffin liners (use either mini, large, or silicone tins).
  • Spoon a layer of melted chocolate in each mold so it covers the bottom. Pop the tin in the freezer for 5 minutes.
  • Add a spoonful of almond butter on top of the bottom chocolate layer.
  • Finish by covering the almond butter in another layer of melted chocolate.
  • Top each cup with a sprinkle of sea salt and sliced almonds.
  • Freeze for 30 minutes to set.
  • Store in the refrigerator or freezer until ready to serve. Enjoy!

Notes

  • Melt the chocolate in the microwave: Add the chocolate with the coconut oil to a microwave-safe bowl. Heat in 20-second intervals, whisking each time until it’s fully melted.
  • Melt the chocolate in a double broiler: Place the chocolate and coconut oil in a heatproof bowl. Fill a medium saucepot ⅓ full of water and bring to a simmer on the stovetop, then place the bowl on top of the pot (making sure the water doesn’t touch the bowl). Stir until it’s fully melted.
  • The almond butter cups can be stored in the freezer and enjoyed for months.

Nutrition

Calories: 187kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 218mg | Fiber: 2g | Sugar: 8g | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

Mini Chocolate Pancake Cereal

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Treat your family to this online sensation! Mini Chocolate Pancake Cereal is the newest recipe trend from TikTok that’s challenging regular breakfast. Try them in a bowl with milk or with maple syrup and soft butter.

Jump to Recipe
Woman's hand takes a spoonful of the Mini Chocolate Pancake Cereal out of a bowl

What The Heck Is Pancake Cereal?

When your food is cute, it makes it that much more fun to eat! I jumped on the chance to try this TikTok recipe trend because it’s not only adorable, it’s a fun twist on a normal breakfast. Plus, with the addition of cocoa powder, they become a sweet and satisfying treat.

Pancake cereal is 10 times better than regular cereal because:

  1. It’s a bowl of a warm and satisfying pastry.
  2. You can eat it with milk and berries, or with even more chocolate (hello Nutella!).
  3. They make up for not being able to hit up your favorite breakfast spot.

This recipe quickly became a welcome distraction while in quarantine. Pancake cereal isn’t exactly a quick recipe but offers a chance to try something new. In the end, it’s so fun to eat and oh so cute, which adds a positive spin to your day!

How to Eat Mini Pancakes

These cute lil’ guys can be thrown in a bowl with some milk, or slathered with your favorite pancake toppings. I love them with a little butter, maple syrup, and powdered sugar. To me, it’s the perfect combination! If you want to get a little more creative, top the mini pancakes with a variety of fresh berries, a spoonful of Nutella, and whipped cream.

Pouring milk on top of a bowl of the Mini Chocolate Pancake Cereal

Why These Are More Fun Than Normal Pancakes

Many of us have been experimenting with making bread, whipped coffee, or planting gardens while stuck in quarantine. It’s time to try something new and test our skills. Spending the time to make tiny, mini pancake cereal is a bit time consuming, but a welcome distraction from the uncertainty in the world.

Besides, doesn’t small, adorable food just make you happy?

They’re an online, viral sensation right now. You only need a few simple ingredients from your cupboard and an empty squeeze bottle. Once you make them, you’ll understand what all the hype is about!

Pancake Cereal Ingredients

Like normal breakfast, but make it cute. There’s nothing funny about the ingredients for mini pancakes. Pantry-staples are what makes this recipe so easy:

Can I Make My Own Pancake Mix?

Absolutely! You don’t need to use an out of the box mix for this recipe, but it does help in speeding up the process. If you’re looking to make your own pancake mix for this Mini Chocolate Pancake Cereal, follow my homemade pancakes recipe.

Mini Chocolate Pancake Cereal in a bowl with maple syrup and powdered sugar on the side.

How To Make Pancake Cereal

The steps to making your own pancake cereal are pretty basic and easy to follow:

  1. Make The Pancake Batter: In a bowl, add the dry ingredients together and whisk to combine. In another bowl, beat the egg, then add the milk and vanilla extract. Whisk to combine. Add the wet ingredients into dry, whisking together until well combined. Pour the pancake mix into a clean squeeze bottle or piping bag. I used a cleaned out ketchup bottle.
  2. Make the Pancakes: Heat a non-stick pan on medium-low heat. Melt a thick slice of butter, then, using your squeeze bottle or piping bag, squeeze quarter-sized mini pancakes all around the pan. Make sure to give a little room between each for easy flipping.
  3. Cooking: Cook the pancakes for 1 minute or until you see bubbles forming. Flip using a spatula, chopsticks, or a butter knife. Cook for another minute, then place the finished pancakes in a bowl. 
  4. Serving the Pancake Cereal: To serve, top a bowl of warm mini pancakes with a little knob of butter, a drizzle of maple syrup, and a sprinkle of powdered sugar. For pancake cereal, add a splash of milk over top with your favorite toppings, such as fresh berries, fruit, or Nutella.
Pouring maple syrup on top of a bowl of Mini Chocolate Pancake Cereal

Recommended Tools

  • Spatula or Chopsticks: Flipping a lot of mini pancakes with not much room in the pan can be a challenge. Use a small tool, like a spatula, chopsticks, or even a butterknife to flip each one. Do not use a fork.
  • Squeeze bottle or piping bag: You can use any bottle that has a small hole to squeeze out the pancake mix, such as a used ketchup or mustard bottle. You can also use a small tipped piping bag. I personally think a squeeze bottle is easier and you can store it that way as well.
  • Non-stick pan or griddle: I used a non-stick pan for this recipe, but you can also use a griddle or cast-iron skillet for even cooking.

Cooking Tips

  • Because these pancakes are small and lose their heat quickly, keep an oven-safe bowl in the oven at the lowest temperature as they’re cooking. As each batch finishes, add the pancakes to the already warm bowl and keep them in the oven to retain their heat until you’re ready to serve.
  • Save yourself some time and make the pancake batter a day ahead. Keep it covered in the fridge overnight, and allow it to come down to room temperature before cooking (about 30 minutes to 1 hour when left on the kitchen counter).
  • If you’re not a fan of crispy pancakes, cook each batch for 30 seconds per side instead. This will help them stay slightly softer.
  • Make the pancakes in small batches or else you might get tired. It’s a tedious job to continue cooking and flipping tiny pancakes, so take it easy and make them in batches of 15 to 20 at a time. They’ll also stay warm longer this way.
Close up of the Mini Chocolate Pancake Cereal with powdered sugar on top

Storing Pancake Cereal

The pancake batter can be made a day ahead and kept in your squeeze bottle or in an airtight container in the fridge overnight. When using it the next day, allow it to come down to room temperature by leaving it on the kitchen counter for 30 minutes to 1 hour. Alternatively, leave the batter in the fridge for up to 3 days and make pancake cereal a few days in a row.

Pancake cereal is best served warm and right out of the pan. If you end up with leftover pancakes, place them in an airtight container or plastic bag once they’ve cooled down. They’ll stay fresh in the fridge for up to 3 days.

To freeze cooked pancakes, let them come down to room temperature, then store in an airtight container or plastic bag for up to 3 months. Leave them to thaw overnight in the fridge.

When you’re ready to reheat the premade mini pancakes, warm them in a buttered pan over medium heat or in the oven at 350ºF for 10 minutes. I wouldn’t recommend reheating them in a microwave unless you like soft and soggy pancakes!

A bowl with the Mini Chocolate Pancake Cereal with butter on top.

More Breakfast Recipes

I have a lot more fun and tasty breakfast recipes for you to try. Check out these recipes that will go perfectly alongside the Mini Chocolate Pancake Cereal:

If you give my Mini Chocolate Pancake Cereal recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

Print Recipe
5 from 3 votes

Mini Chocolate Pancake Cereal

Treat your family to this online sensation! Mini Chocolate Pancake Cereal is the newest recipe trend from TikTok that’s challenging regular breakfast. Try them in a bowl with milk or with maple syrup and soft butter.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: 30 minute meal, baked, breakfast, chocolate, dessert
Servings: 4 servings
Calories: 307kcal
Author: Lena Gladstone

Ingredients

  • 1 ¾ cup pancake mix I like Trader Joes buttermilk mix or Krusteaz pancake mix
  • 2 tbsp cocoa powder
  • 1 egg beaten
  • 1 ¼ cup milk add 2 more tbsp if your dough seems too thick
  • 1 tsp vanilla extract
  • 8 tbsp powdered sugar
  • 2 tbsp butter for cooking plus more for serving
  • milk for serving
  • maple syrup for serving

Instructions

  • In a bowl, add the dry ingredients together and whisk to combine. In another bowl, beat the egg, then add the milk and vanilla extract. Whisk to combine.
  • Add the wet ingredients into dry, whisking together until well combined. Pour the pancake mix into a clean squeeze bottle or piping bag. I used a cleaned out ketchup bottle.
  • Heat a non-stick pan on medium-low heat. Melt a thick slice of butter, then, using your squeeze bottle or piping bag, squeeze quarter-sized mini pancakes all around the pan. Make sure to give a little room between each for easy flipping.
  • Cook the pancakes for 1 minute or until you see bubbles forming. Flip using a spatula, chopsticks, or a butter knife. Cook for another minute, then place the finished pancakes in a bowl. I kept my oven-safe bowl in the oven at the lowest temp to keep the pancakes warm until fully done cooking all batches.
  • To serve, top a bowl of warm mini pancakes with a little knob of butter, a drizzle of maple syrup, and a sprinkle of powdered sugar. For pancake cereal, add a splash of milk over top with your favorite toppings, such as fresh berries, fruit, or Nutella.

Notes

Tip: You can use any bottle that has a small hole to squeeze out the pancake mix or use a small tipped piping bag and squeeze the batter. I personally think a squeeze bottle is easier and you can store it that way as well.
Make the batter a day ahead and make the pancakes the next day.

Nutrition

Calories: 307kcal | Carbohydrates: 38g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 387mg | Potassium: 267mg | Fiber: 2g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 1mg

Strawberry Cream Cheese Stuffed French Toast

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Spoil mom for Mother’s Day with this delectable Strawberry Cream Cheese Stuffed French Toast. It’s a super simple recipe and stuffed with all the flavors of spring. Enjoy it with maple syrup, coffee, or a fresh mimosa!

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Pouring maple syrup over the Strawberry Cream Cheese Stuffed French Toast on a pink plate

The Best Strawberry Cream Cheese Stuffed French Toast

This is what brunch dreams are made of. Any cook or “non-cook” can tackle this super delicious recipe for Strawberry Cream Cheese Stuffed French Toast. It’s a super easy breakfast that even kids can help with, making it a perfect option for Mother’s Day!

The strawberry jam mixed with cream cheese is so scrumptious when cooked inside of impossibly soft bread. Top it all off with a generous helping of maple syrup and fresh berries. Serve it with hot coffee or a mimosa for an epic breakfast or brunch.

Sliced challah bread on a serving tray with butter and strawberries, to be used for Strawberry Cream Cheese Stuffed French Toast

The Best Bread for French Toast

White bread is the best route to take rather than whole grain. I chose challah bread for this recipe because it’s soft, eggy, and soaks up tons of flavor, but you could also use brioche, sourdough, Texas loaf, or regular white bread. You can also easily make this recipe gluten-free by swapping regular white bread for your favorite gluten-free bread!

The French Toast Filling

Why have regular french toast when you can stuff the bread with sweet things? I’m giving my bread slices pockets and slathering them with cream cheese and strawberry jam. Yum! This is my favorite combination, but if you don’t like strawberries, try blueberry, blackberry, or whatever jam you have on hand.

If using regular, thinly sliced white bread, slather one slice with the filling and pop another slice on top. Be sure to press down the edges before coating in egg wash.

Finish the dish with fresh berries, stone fruits (peaches, cherries, etc.), whipped cream, confectioner’s sugar, fruit or berry compote, Nutella, or lemon curd.

How To Make Stuffed French Toast

  1. Make The Filling: In a small bowl, mix the cream cheese and jam together until you have a spreadable consistency.
  2. Form Pockets In Each Slice: Cut the bread into 1 inch thick slices. Using a sharp knife, cut an opening on the edge of the bread slice. Don’t go all the way through – we’re only making a pocket in each slice. 
  3. Fill The Pockets: Use a butter knife to spread a few teaspoons of cream cheese filling into each pocket. Make sure not to overstuff as the filling will seep out as it cooks. Seal the cut edges by pressing them down with a fork.
  4. Make The Egg Wash: In a small bowl, whisk the eggs, milk, and vanilla. Dip each stuffed bread slice in the mixture, coating both sides to coat completely.
  5. Grill The French Toast: Heat a griddle or skillet over medium heat, and add the butter. When the butter has melted, cook the stuffed french toast slices for 4 to 5 minutes a side or until golden brown.
  6. Serving: Finish it off with a generous topping of berries, maple syrup, powdered sugar, or any of your favorites.
Strawberry Cream Cheese Stuffed French Toast on a pink plate with a cup of coffee and strawberries.

How To Make This Recipe Without Eggs and Dairy

It’s surprisingly easy to make vegan french toast! Push the dairy and eggs aside and bring in almond milk, plant-based cream cheese, and flour instead. 

  • Dairy-Free Filling: Simply use a dairy-free cream cheese and mix it together with strawberry jam to make a vegan strawberry cream cheese filling.
  • Egg-Free Egg Wash: In a small bowl, mix 1 ¼ cup of almond milk, 2 tablespoons of flour (white, whole wheat, or whichever kind you have on hand), and 1 tablespoon of vanilla extract. Dip the stuffed slices in the egg-free egg wash just like in the original recipe.
  • No Butter, No Problem: Melt coconut oil or plant-based butter in a griddle or skillet instead of regular butter.
Closeup of the Strawberry Cream Cheese Stuffed French Toast with strawberries and maple syrup on top

How to Store French Toast

This recipe is best served immediately after cooking. Store leftovers in the fridge for a day or two and reheat on a skillet or frying pan. Leftover french toast definitely isn’t as good as when it’s fresh, but can still make for a sweet treat when you’re in a pinch!

More Brunch Recipes To Try

Serve the brunch of a lifetime by pairing the french toast with more yummy options:

If you give my STRAWBERRY CREAM CHEESE STUFFED FRENCH TOAST recipe a try, let me know what you think! What did of toppings did you use? Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

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4.84 from 6 votes

Strawberry Cream Cheese Stuffed French Toast

Spoil mom for Mother’s Day with this delectable Strawberry Cream Cheese Stuffed French Toast. It’s a super simple recipe and stuffed with all the flavors of spring. Enjoy it with maple syrup, coffee, or a fresh mimosa!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: 20 minute recipe, berries, blackberries, breads, breakfast, brunch, easy dessert, fresh fruit, mothers day, raspberries, strawberry, sweet
Servings: 6 pieces
Calories: 344kcal
Author: Lena Gladstone

Ingredients

French toast

  • 1 challah bread sliced into 1 inch thick pieces
  • 3 eggs
  • 1 ¼ cup whole milk or dairy-free milk
  • 1 tbsp vanilla extract
  • 4 tbsp unsalted butter for cooking

Filling

  • 8 oz cream cheese softened
  • ½ cup strawberry jam or your favorite jam

Toppings

  • strawberries or other berries cut into pieces
  • maple syrup
  • powdered sugar

Instructions

  • In a small bowl, mix the cream cheese and jam together until you have a spreadable consistency.
  • Cut the challa bread into 1 inch thick slices. Using a sharp knife, cut an opening on the edge of the bread slice. Don’t go all the way through – we’re only making a pocket in each slice.
  • Use a butter knife to spread a few teaspoons of cream cheese filling into each pocket. Make sure not to overstuff as the filling will seep out as it cooks. Seal the cut edges by pressing them down with a fork.
  • In a small bowl, whisk the eggs, milk, and vanilla together. Dip each stuffed bread slice in the mixture, coating both sides to coat completely.
  • Heat a griddle or skillet over medium heat, and add the butter. When the butter has melted, cook the stuffed french toast slices for 4 to 5 minutes a side or until golden brown.
  • Top with strawberries, maple syrup, and powdered sugar.

Nutrition

Calories: 344kcal | Carbohydrates: 24g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 185mg | Potassium: 171mg | Fiber: 1g | Sugar: 18g | Vitamin A: 942IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg

NO BAKE RICE CRISPY AND ALMOND TREATS

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These crunchy No Bake Rice Crispy and Almond Treats are sweet, crispy and easy to make. Mixed with chocolate, almonds, seeds and rice crispy cereal.

These crunchy No Bake Rice Crispy and Almond Treats are sweet, crispy and easy to make. Mixed with chocolate, almonds, seeds and rice crispy cereal. #ricecrispytreats #chocolate #sweet #dessert #cookies #nobakedessert

PIN IT NOW! CLICK HERE TO PIN THESE NO BAKE RICE CRISPY AND ALMOND TREATS RECIPE TO YOUR HOLIDAY SWEETS BOARD ON PINTEREST.

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