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Cheesecake Lime Tart

· 1 Comment

This creamy, citrusy tart is everything you could want in a dessert—light, refreshing and naturally sweetened. It’s gluten-free, easy to make ahead, and has the best combo of textures with its creamy vanilla cheesecake filling and smooth lime curd.

I created this recipe in honour of my friend Kathryn’s wedding celebrations. She’s a big fan of creamy, citrusy desserts, so I made it my mission to come up with "Kathryn’s Dream Dessert." That was actually its name for a few months while I was testing it out. I brought it to her bachelorette weekend, and it was such a hit that I’m pretty sure I’ll be making it for her birthday for years to come.

More Recipes Sweetened with Honey:

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Why You'll Love This Recipe

  • Naturally sweet!
  • Gluten free tart crust made with olive oil
  • Light and creamy
  • Wholesome ingredients
  • Easy to make ahead of time!
  • Very beautiful presentation

Ingredients

  • Limes - Choose organic limes when using the zest.
  • Butter - Either salted or unsalted butter is a good option for this recipe.
  • Honey - you can swap the honey for granulated sugar in this recipe if desired.

See the recipe card below for a full list of ingredients and measurements.

How To Make Cheesecake Lime Tart

Here are the step-by-step instructions to make this recipe.

Step 1 & 2: Make the oat flour crust and whip the heavy cream.

Make the Oat Cookie Tart Crust and set aside to cool.

Whip heavy cream to stiff peaks in a medium bowl; transfer to a small bowl and set aside.

Step 3 & 4: Whip the cream cheese and fold in whipped cream.

In the same bowl, beat softened cream cheese, honey, vanilla, and lime zest on high until light and fluffy and no lumps of cream cheese remain.

Gently fold the whipped cream into the cream cheese mixture until combined.

Step 5: Transfer cheesecake mixture to tart shell.

Spread the filling into the cooled tart shell, smooth the top, and refrigerate to firm up while preparing the lime curd.

Step 6 & 7: Whisk the eggs and heat lime juice mixture.

Whisk eggs and egg yolks in a medium bowl until smooth.

In a medium saucepan, combine lime zest, lime juice, honey, and butter. Heat over medium until the butter melts and the mixture begins to bubble at the edges. Remove from heat.

Step 8 & 9: Temper the whisked eggs with the warm lemon mixture and return to the stovetop to thicken.

Gradually whisk ¼ cup of the lime mixture into the eggs to temper them. Then slowly whisk in the remaining lime mixture.

Return the mixture to the saucepan and cook over medium-low, stirring, until thickened and it coats the back of a spoon.

Step 10: Strain and add colour if using.

Strain through a fine mesh sieve into a bowl. If desired, stir in chlorophyll for a green color.

Step 11: Pour lime curd into tart pan and chill.

Pour the lime curd over the cheesecake filling in the tart, smoothing the top.

Refrigerate for 3–4 hours or overnight before serving.

Expert Tips

  • Use Fresh Limes: For the best flavor, use fresh lime juice and zest. This recipe is perfect for using up lots of limes.
  • Room Temperature Ingredients: Make sure your cream cheese is properly softened at room temperature before mixing with the honey.
  • Cook the Lime Curd Slowly: When making the lime curd, use medium-low heat and stir constantly to prevent the eggs from curdling.
  • Strain the Lime Curd: For an extra smooth and creamy curd, strain it through a fine-mesh sieve to remove any small bits of cooked egg or zest.
  • Adding Green Colour: Adding chlorophyll for colour is entirely optional. Alternatively, you can use a few drops of green food colouring.
  • Chill Before Serving: Allow the tart to chill in the refrigerator for at least 3 hours before serving.
  • Decorate for Presentation: Garnish with candied lime slices or zest curls if desired.

Recipe FAQs

Can I make this recipe ahead of time?

Yes, this recipe can be made ahead of time which makes it perfect for planning ahead.

What can I use instead of chlorophyll for colouring?

You can use a few drops of green food colouring for a similar effect. Another option is whisking some matcha powder in 1 teaspoon of hot water and stirring that into the lime curd.

Is this recipe gluten free?

The filling and lime curd are naturally gluten-free. To make the entire tart gluten-free, use a gluten-free tart shell like my Oat Cookie Tart Crust recipe.

If you tried this Cheesecake Lime Tart or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Cheesecake Lime Tart

Christy Faber
This creamy, citrusy tart is everything you could want in a dessert—light, refreshing and naturally sweetened. It’s gluten-free, easy to make ahead, and has the best combo of textures with its creamy vanilla cheesecake filling and smooth lime curd.
5 from 1 vote
Print Recipe Pin Recipe Save

Ingredients
  

Oat Cookie Crust

  • 1 ¼ cup oat flour
  • ½ cup almond flour
  • 2 tbsp unsweetened shredded coconut medium
  • pinch of salt
  • 3 tbsp pure maple syrup
  • ⅓ cup olive oil

Cream Cheese Filling

  • ½ cup heavy cream 35%
  • 8 oz cream cheese softened
  • ⅓ cup honey or sub for white sugar
  • 2 tsp pure vanilla extract
  • zest of one lime

Lime Curd

  • 4 large eggs
  • 2 large egg yolks
  • 1 tbsp lime zest
  • ½ cup fresh lime juice (about 4 limes)
  • ½ cup honey or sub for white sugar
  • 5 tbsp butter 75 grams
  • 1 tsp unflavored chlorophyll optional for colour

Instructions
 

Oat Cookie Crust

  • Preheat the oven to 350 degrees F.
  • In a bowl, whisk together oat flour, almond flour, shredded unsweetened coconut, and a pinch of salt.
    1 ¼ cup oat flour, ½ cup almond flour, 2 tablespoon unsweetened shredded coconut, pinch of salt
  • Add maple syrup and olive oil to the dry mixture, stirring until well combined. Allow the tart mixture to sit for a few minutes, allowing the flours to absorb the liquid.
    3 tablespoon pure maple syrup, ⅓ cup olive oil
  • Press the mixture evenly into the bottom and sides of a 9-inch tart pan.
  • Bake for 8-10 minutes and remove from the oven. If the tart shell puffs up slightly, use the base of a glass or measuring cup to gently press it back down into the bottom and sides.
  • Allow the tart shell to cool before filling.

Cheesecake Mixture

  • Whip heavy cream to stiff peaks in a medium bowl; transfer to a small bowl and set aside.
    ½ cup heavy cream
  • In the same bowl, beat softened cream cheese, honey, vanilla, and lime zest on high until light and fluffy and no lumps of cream cheese remain.
    8 oz cream cheese, ⅓ cup honey, 2 teaspoon pure vanilla extract, zest of one lime
  • Gently fold the whipped cream into the cream cheese mixture until combined.
  • Spread the filling into the cooled tart shell, smooth the top, and refrigerate to firm up while preparing the lime curd.

Lime Curd

  • Whisk eggs and egg yolks in a medium bowl until smooth.
    4 large eggs, 2 large egg yolks
  • In a medium saucepan, combine lime zest, lime juice, honey, and butter. Heat over medium until the butter melts and the mixture begins to bubble at the edges. Remove from heat.
    1 tablespoon lime zest, ½ cup fresh lime juice, ½ cup honey, 5 tablespoon butter
  • Gradually whisk ¼ cup of the lime mixture into the eggs to temper them. Then slowly whisk in the remaining lime mixture.
  • Return the mixture to the saucepan and cook over medium-low, stirring, until thickened and it coats the back of a spoon.
  • Strain through a fine mesh sieve into a bowl. If desired, stir in chlorophyll for a green color.
    1 teaspoon unflavored chlorophyll
  • Pour the lime curd over the cheesecake filling in the tart, smoothing the top.
  • Refrigerate for 3–4 hours or overnight before serving.

Notes

  • Use Fresh Limes: For the best flavor, use fresh lime juice and zest. This recipe is perfect for using up lots of limes.
  • Room Temperature Ingredients: Make sure your cream cheese is properly softened at room temperature before mixing with the honey.
  • Cook the Lime Curd Slowly: When making the lime curd, use medium-low heat and stir constantly to prevent the eggs from curdling.
  • Strain the Lime Curd: For an extra smooth and creamy curd, strain it through a fine-mesh sieve to remove any small bits of cooked egg or zest.
  • Adding Green Colour: Adding chlorophyll for colour is entirely optional. Alternatively, you can use a few drops of green food colouring.
  • Chill Before Serving: Allow the tart to chill in the refrigerator for at least 3 hours before serving.
  • Decorate for Presentation: Garnish with candied lime slices or zest curls if desired.
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Apple and Bacon Tart with Crispy Fried Sage

· 1 Comment

This Apple and Bacon Tart with Caramelized Onion is a bit of a labor of love – but trust me, the effort is totally worth it. The combination of sweet caramelized onions, crispy bacon, and creamy béchamel sauce on flaky puff pastry is fabulous. And if you're short on time, no worries! You can easily speed up the process by using store-bought caramelized onions. This recipe makes two tarts, so there’s plenty to share!

This appetizer was inspired by one of my favourite pizzas from one of my favourite local restaurants. They have a pizza on the menu with a white sauce and apple and bacon with a smoked cheddar cheese topping and I order it every time I go! I wanted to turn that delicious flavour experience into a shareable appetizer and that's how this recipe was born!

For more delicious appetizers visit my posts for Pomegranate Molasses Bread Dipping Oil and Dill Pickle Dip.

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Why You'll Love This Recipe

  • Perfect for entertaining
  • Quick cooking time
  • Pairs with anything!
  • Make-Ahead Friendly: The toppings can be prepped in advance for easy assembly.
  • Great for any occasion!

Ingredients

See the recipe card below for a full list of ingredients and measurements.

How To Make These Apple and Bacon Tarts

Here are the step-by-step instructions to make this recipe.

Step 1: Prepare puff pastry sheets and caramelize onions.

Remove the puff pastry sheets from the freezer and let thaw for 30–60 minutes, until they can be easily rolled out without cracking.

Melt 1 tablespoon butter in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes. The onions should turn a deep golden color and become sweet.

Step 2: Cook bacon and fry sage leaves.

Cook Bacon: Cook bacon in a skillet over medium heat until crispy. Remove and place on a paper towel. Reserve the fat in the skillet.

Fry Sage Leaves: Heat the reserved bacon fat over medium heat. If needed, add a small amount of oil to ensure there’s enough fat to cover the bottom of the skillet.

Once the fat is hot (but not smoking), test by dipping the edge of a sage leaf into the oil. If it sizzles, the oil is ready.

Add the sage leaves and fry for 15–20 seconds, or until the leaves are crisp and bright green. Remove the fried sage leaves and place them on a paper towel.

Step 3: Make béchamel sauce.

In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a smooth paste (called a roux). This step helps cook out the raw flour taste.

Slowly pour in the milk while whisking constantly to prevent lumps from forming. Start with a small amount of milk to loosen the roux, then gradually add the rest.

Cook the sauce, whisking often, for 3–5 minutes, or until it thickens to a creamy consistency that coats the back of a spoon. Season with salt, pepper, thyme, and sage to taste. Remove from heat and set aside to cool slightly before assembling the tart.

Step 4: Begin assembling the tarts.

Roll out each puff pastry sheet onto a parchment-lined baking sheet. Spread half the béchamel sauce evenly over each sheet. (If the béchamel is too thick to spread, whisk in a small amount of additional milk for a spreadable consistency.)

Layer both tarts with half the caramelized onions.

Step 5: Continue assembling.

Layer both tarts with half of apple slices, and crumbled bacon on each sheet. Sprinkle with white cheddar and goat cheese.

Step 6: Bake.

  • Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden and puffed. (It takes 25 minutes in most ovens.) Remove from the oven and garnish with fried sage leaves and a drizzle of balsamic reduction. Slice and serve warm.

Expert Tips

  • Cold puff pastry puffs better. If your pastry becomes soft or warm while handling, pop it back in the fridge for 10-15 minutes before assembling.
  • To save time, skip making caramelized onions from scratch and use store-bought versions. They’re a great shortcut!
  • Avoid spreading the Béchamel sauce too close to the edges cause this might cause the edges to burn.
  • Puff pastry tastes best fresh out of the oven while it’s warm and crisp.

Recipe FAQs

Can I make this tart ahead of time?


You can prepare the components ahead of time. Caramelize the onions, cook the bacon, and make the béchamel sauce the day before. Store them in airtight containers in the fridge. Assemble and bake the tart just before serving.

Can I make this recipe easier to make?

Yes, you can simplify the recipe by using store-bought caramelized onions. This will save time and still provide great flavor without the need for slow cooking the onions yourself. You could also skip adding the fried sage leaves.

Can I use a different type of cheese?

Absolutely! If you don’t have white cheddar or goat cheese, you can substitute with other cheeses like Gruyère, mozzarella, or a smoked cheddar would be really delicious!

If you tried these Apple and Bacon Tarts or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Apple and Bacon Tart with Crispy Fried Sage

Christy Faber
This Apple and Bacon Tart with Caramelized Onion is a bit of a labor of love – but trust me, the effort is totally worth it. The combination of sweet caramelized onions, crispy bacon, and creamy béchamel sauce on flaky puff pastry is fabulous. This recipe makes two tarts, so there’s plenty to share!
5 from 1 vote
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Ingredients
  

  • 2 rolled sheets store bought puff pastry 225g each

To Caramelize Onions

  • 2 large onions sliced
  • 1 tbsp butter

Additional Toppings

  • 8 slices bacon
  • 1 small apple peeled and thinly sliced
  • 1 cup white cheddar cheese shredded
  • 2 oz goat cheese crumbled

 Béchamel Sauce

  • 1 ½ tbsp butter
  • 1 ½ tbsp all purpose flour
  • 1 cup milk
  • salt and pepper to taste
  • pinch of dried thyme
  • pinch of dried sage

To Garnish the Tarts

  • 15 sage leaves fried in bacon fat
  • drizzle of balsamic reduction

Instructions
 

  • Prepare Puff Pastry Sheets: Remove the puff pastry sheets from the freezer and let thaw for 30–60 minutes, until they can be easily rolled out without cracking.
    2 rolled sheets store bought puff pastry
  • Caramelize Onions: Melt 1 tablespoon butter in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes. The onions should turn a deep golden color and become sweet.
    2 large onions, 1 tablespoon butter
  • Cook Bacon: Cook bacon in a skillet over medium heat until crispy. Remove and place on a paper towel. Reserve the fat in the skillet.
    8 slices bacon
  • Fry Sage Leaves: Heat the reserved bacon fat over medium heat. If needed, add a small amount of oil to ensure there’s enough fat to cover the bottom of the skillet.
    15 sage leaves
  • Once the fat is hot (but not smoking), test by dipping the edge of a sage leaf into the oil. If it sizzles, the oil is ready.
  • Add the sage leaves and fry for 15–20 seconds, or until the leaves are crisp and bright green. Remove the fried sage leaves and place them on a paper towel.
  • Make Béchamel Sauce: In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a smooth paste (called a roux). This step helps cook out the raw flour taste.
    1 ½ tablespoon butter, 1 ½ tablespoon all purpose flour
  • Slowly pour in the milk while whisking constantly to prevent lumps from forming. Start with a small amount of milk to loosen the roux, then gradually add the rest.
    1 cup milk
  • Cook the sauce, whisking often, for 3–5 minutes, or until it thickens to a creamy consistency that coats the back of a spoon. Season with salt, pepper, thyme, and sage to taste. Remove from heat and set aside to cool slightly before assembling the tart.
    salt and pepper, pinch of dried thyme, pinch of dried sage
  • Prepare Toppings: Peel and thinly slice the apple. Grate the cheddar cheese.
    1 small apple, 1 cup white cheddar cheese

Assemble the Tart

  • Roll out each puff pastry sheet onto a parchment-lined baking sheet. Spread half the béchamel sauce evenly over each sheet. (If the béchamel is too thick to spread, whisk in a small amount of additional milk for a spreadable consistency.)
  • Layer with half the caramelized onions, apple slices, and crumbled bacon on each sheet. Sprinkle with white cheddar and goat cheese.
    2 oz goat cheese
  • Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden and puffed. (It takes 25 minutes in most ovens.) Remove from the oven and garnish with fried sage leaves and a drizzle of balsamic reduction. Slice and serve warm.
    drizzle of balsamic reduction

Notes

  • Cold puff pastry puffs better. If your pastry becomes soft or warm while handling, pop it back in the fridge for 10-15 minutes before assembling.
  • To save time, skip making caramelized onions from scratch and use store-bought versions. They’re a great shortcut!
  • Avoid spreading the Bechamel sauce too close to the edges cause this might cause the edges to burn.
  • Puff pastry tastes best fresh out of the oven while it’s warm and crisp.
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Melon and Prosciutto Skewers with Halloumi

· 1 Comment

Fresh, light, and delicious! These skewers combine sweet cantaloupe, caramelized halloumi, crisp cucumber ribbons, and savory prosciutto for a delicious sweet and savoury appetizer. Add a little fresh basil and a drizzle of balsamic reduction, and you’ve got the perfect thing to serve for summer get-togethers, a holiday party, or whenever!

Pilled up skewers with canteloupe melon balls, cucumber, halloumi, basil, prosciutto.

Serve these skewers alongside some homemade Brazilian Limeade.

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Why You'll Love This Recipe

  • Perfect Balance of Flavors: Sweet cantaloupe, salty halloumi, and savory prosciutto come together in every bite.
  • Fresh and light appetizer
  • Simple assembly
  • Beautiful presentation
  • Naturally gluten free

Ingredients

The nine ingredients to make melon and prosciutto skewers around a stone bowl full of halloumi cheese.

See the recipe card below for a full list of ingredients and measurements.

How To Make Cantaloupe & Halloumi Skewers

Here are the step-by-step instructions to make this recipe.

Step 1: Caramelize the halloumi cheese.

Cut the halloumi into 12 evenly sized-cubes. Heat a non-stick pan over medium-low heat and melt a little butter (or sub for olive oil). Brown the halloumi cubes lightly on both sides.

Add honey and lime juice to the pan, tossing the halloumi to coat. Cook for a few more minutes until the halloumi becomes golden and caramelized. Remove from the pan and set aside.

Two pictures showing how to caramelize halloumi in a pan.

Step 2: Make cantaloupe balls and cucumber ribbons.

Using a melon baller, scoop out 24 cantaloupe balls and set them aside.

Place an English cucumber flat on a cutting board. Use a vegetable peeler to create long, thin ribbons. Rotate the cucumber slightly after every few ribbons, stopping when you reach the seeded core. (You’ll need 12 ribbons total. I used two English cucumbers to get 12 ribbons)

Two pictures showing balling melons and cutting ribbons of cucumber.

Step 3: Begin assembling the skewers.

On each skewer, layer the ingredients in this order:

Start with a cantaloupe ball. Fold a cucumber ribbon a few times, then skewer it.

Two picture showing placing melon ball and cucumber on a skewer on a staged table.

Step 4: Continue assembling.

Add a halloumi cube. Add a fresh basil leaf.

Two pictures showing add carmelized halloumi and basil to the a skewer in progress.

Step 5: Finish assembling the skewers.

Fold a slice of prosciutto and skewer it. Finish with another cantaloupe ball. Repeat for the remaining eleven skewers.

Two pictures showing the final items being added to a skewer in progress; first prosciutto and then a final melon ball.

Step 6: Arrange on a plate and serve.

Arrange the skewers on a decorative plate or platter. Drizzle with balsamic dressing if desired. Serve immediately and enjoy!

Pilled melon and prosciutto skewers on a serving plate with balsamic reduction drizzled on top.

Expert Tips

  • Prep Ahead: Caramelize the halloumi and prepare the cantaloupe balls and cucumber ribbons in advance, storing them separately until ready to assemble.
  • Serve Immediately: These skewers are best enjoyed fresh, so assemble close to serving time.
  • Use Extra Basil for Garnish: Scatter a few extra fresh basil leaves around the platter for a pop of green.

Recipe FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the halloumi, melon balls, and cucumber ribbons ahead of time. Store them separately in airtight containers in the refrigerator and assemble the skewers just before serving to keep them fresh.

What can I use instead of halloumi?

If halloumi isn’t available, try a firm feta cheese as a substitute and just skip the cooking.

How many people does this recipe serve?

This recipe makes 12 skewers, perfect as appetizers for 6–12 people depending on serving size.

Can I skip caramelizing the halloumi?

You can absolutely use halloumi straight from the package, and it will still taste delicious! However, browning the halloumi adds a lovely golden crust and a caramelized flavor that takes these skewers to the next level.

Pilled melon and prosciutto skewers, with one in focus showing the various elements.

If you tried these Cantaloupe & Honey Halloumi Skewers or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Melon and Prosciutto Skewers with Halloumi

Christy Faber
Fresh, light, and delicious! These skewers combine sweet cantaloupe, caramelized halloumi, crisp cucumber ribbons, and savory prosciutto for a delicious sweet and savoury appetizer. Add a little fresh basil and a drizzle of balsamic reduction, and you’ve got the perfect thing to serve for summer get-togethers, a holiday party, or for whenever!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American, Italian
Servings 12 skewers
Calories 118 kcal

Ingredients
  

Honeyed Halloumi

  • 200 g halloumi cheese cut into 12 cubes
  • 1 tbsp butter or olive oil
  • 2 tsp honey
  • 2 tsp lime juice

Skewer Ingredients

  • 1 medium cantaloupe
  • 2 English cucumbers
  • 12 large basil leaves
  • 12 strips prosciutto

To Top

  • drizzle of balsamic reduction optional

Instructions
 

  • Cut the halloumi into 12 evenly sized cubes. Heat a non-stick pan over medium-low heat and melt a little butter (or sub for olive oil). Brown the halloumi cubes lightly on both sides.
    200 g halloumi cheese, 1 tablespoon butter or olive oil
  • Add honey and lime juice to the pan, tossing the halloumi to coat. Cook for a few more minutes until the halloumi becomes golden and caramelized. Remove from the pan and set aside.
    2 teaspoon honey, 2 teaspoon lime juice
  • Using a melon baller, scoop out 24 cantaloupe balls and set them aside.
    1 medium cantaloupe
  • Place an English cucumber flat on a cutting board. Use a vegetable peeler to create long, thin ribbons. Rotate the cucumber slightly after every few ribbons, stopping when you reach the seeded core. (You’ll need 12 ribbons total. I used two English cucumber to get 12 ribbons)
    2 English cucumbers
  • On each skewer, layer the ingredients in this order:
    Start with a cantaloupe ball. Fold a cucumber ribbon a few times, then skewer it. Add a halloumi cube. Add a fresh basil leaf. Fold a slice of prosciutto and skewer it. Finish with another cantaloupe ball.
    12 large basil leaves, 12 strips prosciutto
  • Arrange the skewers on a decorative plate or platter. Drizzle with balsamic dressing if desired. Serve immediately and enjoy!
    drizzle of balsamic reduction

Notes

  • Prep Ahead: Caramelize the halloumi and prepare the cantaloupe balls and cucumber ribbons in advance, storing them separately until ready to assemble.
  • Serve Immediately: These skewers are best enjoyed fresh, so assemble close to serving time.
  • Use Extra Basil for Garnish: Scatter a few extra fresh basil leaves around the platter for a pop of green.

Nutrition

Serving: 66gCalories: 118kcalCarbohydrates: 3.44gProtein: 6.25gFat: 8.82gSaturated Fat: 4.334gPolyunsaturated Fat: 0.788gMonounsaturated Fat: 3.203gCholesterol: 24mgSodium: 510mgPotassium: 145mgFiber: 0.3gSugar: 2.75gVitamin A: 231IUVitamin C: 1.8mgCalcium: 101mgIron: 0.38mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Mushroom and Sundried Tomato Puffed Pastry Tart

· Leave a Comment

Quick and fancy! This appetizer features flaky puff pastry topped with creamy Boursin, sautéed mushrooms, and sundried tomatoes—finished with fresh basil and balsamic drizzle. Perfect for entertaining!

This puff pastry tart is everything you want in an appetizer! The best part? It’s incredibly easy to make. Using store-bought puff pastry, you can pull this recipe together in no time, making it perfect for holidays, dinner parties, or even a cozy night in.

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Why You'll Love This Recipe

  • Perfect for entertaining
  • Quick cooking time
  • Pairs with anything!
  • Make-Ahead Friendly: The toppings can be prepped in advance for easy assembly.

Ingredients

See the recipe card below for a full list of ingredients and measurements.

How To Make Mushroom and Sundried Tomato Tart

Here are the step-by-step instructions to make this recipe.

Step 1: Sauté the mushrooms and roll out the puff pastry.

Remove the puff pastry from the freezer and allow it to thaw until it can be easily rolled out without cracking, this takes about 30–60 minutes.

When it has thawed, roll out the puff pastry on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C).

Heat butter or olive oil in a skillet over medium heat. Add the sliced mushrooms, balsamic vinegar, mustard, thyme, crushed red pepper flakes (if using), and salt. Sauté until most of the moisture has evaporated. Remove from heat and let cool slightly.

Step 2: Make Boursin mixture and spread evenly over pastry.

In a small bowl, mix the Boursin cheese with milk and honey until smooth and spreadable.

Spread the Boursin mixture evenly over the pastry, leaving a border around the edges.

Step 3: Assemble the tart.

Top with the sautéed mushrooms, followed by the sundried tomatoes and grated Parmesan.

Step 4: Bake and finish and serve.

Bake in the preheated oven for 20–25 minutes, or until the pastry is golden and puffed (25 minutes works best in most ovens).

Once baked, top with sliced basil and drizzle generously with balsamic reduction.

Serve warm and enjoy!

Expert Tips

  • To keep the puff pastry crisp, make sure the mushrooms are fully cooked and moisture has evaporated before assembling the tart.
  • Avoid spreading the Boursin mixture too close to the edges cause this might cause the edges to burn.
  • Puff pastry tastes best fresh out of the oven while it’s warm and crisp.
  • Prepare the mushroom mixture and Boursin spread up to a day in advance. Store them separately in the fridge, then assemble the tart just before baking.

Recipe FAQs

Can I make this recipe ahead of time?

You can prepare the mushroom mixture and the Boursin spread in advance and store them in the fridge. Then, simply assemble the tart and bake it when you're ready.

What can I serve with this puff pastry tart?

This tart pairs wonderfully with a fresh salad, such as arugula or mixed greens, or a bowl of soup, like tomato or roasted butternut squash. It also goes well with a light white wine.

Can I make a mini version of this puff pastry tart?


Absolutely! You can cut the puff pastry into smaller squares to make individual servings. Just adjust the baking time depending on the size.

If you tried this Mushroom Puff Pastry Tart Appetizer or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Mushroom and Sundried Tomato Tart

Christy Faber
This Mushroom and Sundried Tomato Puff Pastry Tart appetizer features flaky puff pastry topped with creamy Boursin, sautéed mushrooms, and sundried tomatoes—finished with fresh basil and balsamic drizzle. Perfect for entertaining!
No ratings yet
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Ingredients
  

  • 1 store bought puffed pastry tart

Sautéed Mushrooms

  • 1 tbsp butter or olive oil
  • 450 grams cremini mushrooms sliced
  • 1 tsp balsamic vinegar
  • 2 tsp grainy Dijon mustard
  • ½ tsp dried thyme
  • one pinch crushed red pepper flakes optional
  • ¼ tsp salt

Boursin Spread

  • ⅓ cup Boursin cheese 75g
  • 1 tbsp milk
  • 1 tsp honey

More Toppings

  • ¼ cup chopped sundried tomatoes or use kitchen scissors to snip
  • ⅓ cup grated parmesan cheese

After Baking

  • 6 basil leaves thinly sliced or use kitchen scissors to snip
  • drizzle balsamic reduction

Instructions
 

  • Remove the puff pastry from the freezer and allow it to thaw until it can be easily rolled out without cracking, this takes about 30–60 minutes.
    1 store bought puffed pastry tart
  • Preheat your oven to 400°F (200°C).
  • Make the Sautéed Mushrooms:
    Heat butter or olive oil in a skillet over medium heat. Add the sliced mushrooms, balsamic vinegar, mustard, thyme, crushed red pepper flakes (if using), and salt.
    Sauté until most of the moisture has evaporated. Remove from heat and let cool slightly.
    1 tablespoon butter or olive oil, 450 grams cremini mushrooms, 1 teaspoon balsamic vinegar, 2 teaspoon grainy Dijon mustard, ½ teaspoon dried thyme, one pinch crushed red pepper flakes, ¼ teaspoon salt
  • Prepare the Boursin Spread:
    In a small bowl, mix the Boursin cheese with milk and honey until smooth and spreadable.
    ⅓ cup Boursin cheese, 1 tablespoon milk, 1 teaspoon honey
  • Assemble the Tart:
    Roll out the puff pastry on a parchment-lined baking sheet.
    Spread the Boursin mixture evenly over the pastry, leaving a border around the edges.
  • Top with the sautéed mushrooms, followed by the sundried tomatoes and grated Parmesan.
    ¼ cup chopped sundried tomatoes, ⅓ cup grated parmesan cheese
  • Bake:
    Bake in the preheated oven for 20–25 minutes, or until the pastry is golden and puffed (25 minutes works best in most ovens).
  • Finish and Serve:
    Once baked, top with sliced basil and drizzle generously with balsamic reduction. Serve warm and enjoy!
    6 basil leaves, drizzle balsamic reduction

Notes

  • To keep the puff pastry crisp, make sure the mushrooms are fully cooked and moisture has evaporated before assembling the tart.
  • Avoid spreading the Boursin mixture too close to the edges cause this might cause the edges to burn.
  • Puff pastry tastes best fresh out of the oven while it’s warm and crisp.
  • Prepare the mushroom mixture and Boursin spread up to a day in advance. Store them separately in the fridge, then assemble the tart just before baking.
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Pear and Blue Cheese Endive Boats Appetizer

· 4 Comments

These Pear and Blue Cheese Endive Boats make a unique party appetizer! This recipe combines the crisp crunch of Belgian endive with sweet and juicy pears and the rich, tangy flavor of blue cheese. Topped with harissa candied walnuts for a touch of spice and sweetness, these easy-to-assemble boats are as beautiful as they are flavorful.

For a refreshing contrast to heavier appetizers like puff pastry or creamy dips, these Pear and Blue Cheese Endive Boats are perfect! The endive’s slight bitterness is balanced by the sweet vinaigrette, and the crunchy texture makes it a fresh, lighter option.

For more holiday appetizers inspiration visit my round up post 40+ Holiday Party Appetizers.

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Why You'll Love This Recipe

  • Veggie forward!
  • Crisp and refreshing appetizer
  • Easy to assemble in minutes
  • Perfect for balancing heavier appetizers
  • Elegant presentation
  • Vegetarian and gluten free appetizer option

Ingredients

  • Endive - there are different types of endive but this recipe requires Belgian endive
  • Harissa paste - or swap for dry harissa spice
  • Pear - pick a ripe pear and you can leave the skin on when you slice it.

See the recipe card below for a full list of ingredients and measurements.

How To Make Endive Boat Appetizers

Here are the step-by-step instructions to make this recipe.

Step 1: Candy the walnuts.

In a skillet, melt butter over medium heat. Add maple syrup, harissa paste, and a pinch of salt. Stir to combine, then add chopped walnuts. Cook for about 3-5 minutes, stirring frequently until the walnuts are golden and fragrant. Remove from heat and let cool.

Step 2: Prepare the dressing.

In a small mason jar combine white wine vinegar, olive oil, maple syrup, mayonnaise, and sea salt and shake well. Pour half of the dressing into a shallow bowl for dipping.

Step 3: Assemble the endive boats.

Thinly slice a pear and crumble blue cheese.

Cut the ends off Belgian endive and carefully separate the leaves. Choose the larger leaves and set aside the smaller leaves.

Dip each leaf in the dressing, allowing excess to drip off. Place a slice of pear at the bottom of each endive leaf.

Step 4: Assemble the boats (part two).

Top with candied walnuts, crumbled blue cheese, and a few strips of basil.

Step 5: Garnish and serve.

Arrange the assembled endive boats on a round plate and drizzle with an additional spoonful of dressing and some strips of fresh basil if desired and serve immediately.

Expert Tips

  • Prep Ahead: Candy the walnuts and prepare the dressing ahead of time for quick and easy assembly when you're ready to serve.
  • Choose ripe pears: For the best flavor, pick pears that are ripe but still firm -- juicy but not too soft.
  • Choose a mild blue cheese: A milder blue cheese will provide the same tangy flavor without overpowering the other ingredients.
  • Serve Immediately: For the best texture, assemble the endive boats just before serving to maintain the crispness of the leaves.

Recipe FAQs

What can I substitute for blue cheese?

If you prefer a different flavor, you can use goat cheese, feta, or even a sharp cheddar as an alternative to blue cheese.

Is there a way to make this dish ahead of time?

While the candied walnuts and the vinaigrette components can be prepared ahead, it’s best to assemble the endive boats just before serving so they stay fresh.

How can I make the walnuts spicier?

To increase the heat, add more harissa paste or add a pinch of cayenne pepper when candying the walnuts.

If you tried these Endive Boats or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Pear and Blue Cheese Endive Boats

Christy Faber
These Pear and Blue Cheese Endive Boats make a unique party appetizer! This recipe combines the crisp crunch of Belgian endive with sweet and juicy pears and the rich, tangy flavor of blue cheese. Topped with harissa candied walnuts for a touch of spice and sweetness, these easy-to-assemble boats are as beautiful as they are flavorful.
5 from 4 votes
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Ingredients
  

White Wine Vinaigrette

  • ¼ cup white wine vinegar
  • ⅓ cup olive oil
  • ¼ cup maple syrup
  • 2 tsp mayonnaise
  • ½ tsp sea salt

Harissa Candied Walnuts

  • 1 cup chopped walnuts
  • 1 tbsp butter
  • 1 tbsp maple syrup
  • 1 tsp harissa paste
  • pinch of salt

Endive Boats

  • 3 heads Belgian endive
  • 1 whole pear thinly sliced
  • 50 grams blue cheese crumbled
  • thinly sliced strips of basil for garnish optional

Instructions
 

  • Candy the Walnuts: In a skillet, melt butter over medium heat. Add maple syrup, harissa paste, and a pinch of salt. Stir to combine, then add chopped walnuts. Cook for about 3-5 minutes, stirring frequently until the walnuts are golden and fragrant. Remove from heat and let cool.
  • Prepare the Dressing: In a small mason jar combine white wine vinegar, olive oil, maple syrup, mayonnaise, and sea salt and shake well. Pour half of the dressing into a shallow bowl for dipping.
  • Note: This vinaigrette recipe makes double the amount you'll need for the endive boats, and you will not use all of the smaller endive leaves. Feel free to use the extra dressing to enjoy a side salad, so that the smaller endive leaves aren’t wasted.
  • Slice the Pear and Crumble the Cheese: Thinly slice a pear and crumble blue cheese.
  • Assemble the Endive Boats: Cut the ends off Belgian endive and carefully separate the leaves. Choose the larger leaves and set aside the smaller leaves. Dip each leaf in the dressing, allowing excess to drip off. Place a slice of pear at the bottom of each endive leaf, then top with candied walnuts, crumbled blue cheese, and a few strips of basil.
  • Serve: Arrange the assembled endive boats on a round plate and drizzle with an additional spoonful of dressing and serve immediately.

Notes

  • Prep Ahead: Candy the walnuts and prepare the dressing ahead of time for quick and easy assembly when you're ready to serve.
  • Choose ripe pears: For the best flavor, pick pears that are ripe but still firm -- juicy but not too soft.
  • Choose a mild blue cheese: A milder blue cheese will provide the same tangy flavor without overpowering the other ingredients.
  • Serve Immediately: For the best texture, assemble the endive boats just before serving to maintain the crispness of the leaves.
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Bruschetta Loaded White Bean Hummus

· 2 Comments

Love hummus and bruschetta? This recipe combines the best of both! Creamy, protein-rich white bean hummus is layered with juicy, garlicky tomatoes, fresh basil, and balsamic drizzle. Served with crisp baguette slices, this easy to pull together appetizer is perfect for holiday gatherings or summer parties when tomatoes are in season!

Not only does it look beautiful on the table, but it’s also a good source of protein and fiber, making it as nutritious as it is delicious.

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Why You'll Love This Recipe

  • Perfect for entertaining
  • Great dish all year round but especially in the summer when tomatoes are in season!
  • Simple ingredients
  • Crowd pleaser
  • Dairy-Free Option: simply skip the Parmesan
  • Gluten-Free Option: serve it with gluten-free crackers or gluten free baguette

Ingredients

  • Tomatoes - I chose Roma and cherry tomatoes but you can use any kind that's available to you. If possible it's nice to choose a variety of colours to add lots of vibrant colour to the plate.
  • Parmesan - can omit for diary free.
  • Balsamic reduction - this is optional but adds a nice sweetness.

See the recipe card below for a full list of ingredients and measurements.

How To Make White Bean Hummus with Bruschetta Topping

Here are the step-by-step instructions to make this recipe.

Step 1: Make the white bean hummus.

Drain and rinse the cannellini beans. Add the beans to a food processor with all other ingredients.

Process until really smooth, pausing to scrape down the sides as needed. Taste the dip, adjust seasoning if necessary, and set aside.

Step 2: Make the bruschetta mixture.

In a small saucepan, heat 2 tablespoon olive oil over medium heat. Add minced garlic and cook for 1 minute then remove from heat and pour into the bottom of a mixing bowl to cool.

Dice the tomatoes and add to the bowl with the cooled garlic oil. Stir in balsamic vinegar, grated Parmesan, salt, pepper, and basil strips.

Step 3: Adjust the bruschetta mixture for seasoning and toast the baguette slices.

Taste the bruschetta and adjust for seasoning as necessary.

Slice the baguette into thin rounds. Brush each slice lightly with olive oil, place on two baking sheets, and toast in the oven at 350°F for about 15 minutes, until crisp.

Step 4: Assemble the appetizer.

While the baguette toasts, assemble the dish: Spread the white bean dip on a serving plate, then spoon the bruschetta mixture on top, avoiding excess liquid.

Step 5: Drizzle with reduction and serve.

Drizzle with balsamic reduction and serve immediately alongside the warm baguette slices.

Expert Tips

  • Get the Hummus Extra Creamy: To achieve a really smooth texture, let the food processor run for a few minutes. Adding an ice cube instead of water when blending creates an even creamier consistency.
  • Use High-Quality Olive Oil: Choose a good quality extra-virgin olive oil for both the hummus and the bruschetta.
  • Use a Serrated Knife for Tomatoes: A serrated knife helps you get clean cuts through the tomatoes without crushing them.
  • Serve With a Spoon for Easy Scooping: Providing a small spoon or spreader for the bruschetta topping makes it easy for guests to pile the tomato mixture on their chosen dippers.
  • Make the White Bean Hummus Ahead: Make the hummus up to 2-3 days in advance. Store it in an airtight container in the fridge.

Recipe FAQs

Can I use another type of tomato for the bruschetta topping?

Yes! Roma and cherry tomatoes work well because they’re less watery, but any ripe tomato will work. Just dice and drain any extra liquid if needed.

Can I make this recipe dairy-free?

Yes! Simply skip the Parmesan in the bruschetta topping.

Can I use pre-made hummus to save time?

Absolutely! If you’re short on time, you can use store-bought hummus and focus on making the bruschetta topping fresh. Look for a good-quality white bean or classic hummus for a similar flavor.

If you tried this Bruschetta Loaded White Bean Hummus or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Bruschetta Loaded White Bean Hummus

Christy Faber
Love hummus and bruschetta? This recipe combines the best of both! Creamy, protein-rich white bean hummus is layered with juicy, garlicky tomatoes, fresh basil, and balsamic drizzle. Served with crisp baguette slices, this easy to pull together appetizer is perfect for holiday gatherings or summer parties when tomatoes are in season!
5 from 2 votes
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Ingredients
  

White Bean Hummus

  • 1 can cannellini beans 19 oz
  • ¼ cup tahini
  • zest from one lemon
  • 3 tbsp fresh lemon juice
  • ½ garlic clove minced
  • ½ tsp sea salt
  • 1 ice cube or 1 tablespoon water

Bruschetta Topping

  • 2 tbsp olive oil
  • ½ tsp garlic minced
  • 1 cup roma tomatoes diced
  • 1 cup cherry tomatoes diced
  • 1 tbsp balsamic vingear
  • ⅓ cup freshly grated parmesan
  • 4-5 fresh basil leaves cut to strips
  • salt and pepper to taste
  • drizzle of balsamic reduction optional

Serve with Bread

  • 2 baguettes
  • 3 tbsp olive oil

Instructions
 

Make the White Bean Hummus

  • Drain and rinse the cannellini beans.
    1 can cannellini beans
  • Add the beans to a food processor with all other ingredients. Process until really smooth, pausing to scrape down the sides as needed.
    ¼ cup tahini, zest from one lemon, 3 tablespoon fresh lemon juice, ½ garlic clove, ½ teaspoon sea salt, 1 ice cube
  • Taste the dip, adjust seasoning if necessary, and set aside.

Make the Bruschetta Mixture

  • In a small saucepan, heat 2 tablespoon olive oil over medium heat. Add minced garlic and cook for 1 minute then remove from heat and pour into the bottom of a mixing bowl to cool.
    2 tablespoon olive oil, ½ teaspoon garlic
  • Dice the tomatoes and add to the bowl with the cooled garlic oil.
    1 cup roma tomatoes, 1 cup cherry tomatoes
  • Stir in balsamic vinegar, grated Parmesan, salt, pepper, and basil strips.
    1 tablespoon balsamic vingear, 4-5 fresh basil leaves, salt and pepper, ⅓ cup freshly grated parmesan
  • Taste the bruschetta and adjust for seasoning as necessary.

Assemble the Appetizer

  • Slice the baguette into thin rounds. Brush each slice lightly with olive oil, place on two baking sheets, and toast in the oven at 350°F for about 15 minutes, until crisp.
    2 baguettes, 3 tablespoon olive oil
  • While the baguette toasts, assemble the dish: Spread the white bean dip on a serving plate, then spoon the bruschetta mixture on top, avoiding excess liquid. Drizzle with balsamic reduction and serve immediately alongside the warm baguette slices.
    drizzle of balsamic reduction

Notes

  • Get the Hummus Extra Creamy: To achieve a really smooth texture, let the food processor run for a few minutes. Adding an ice cube instead of water when blending creates an even creamier consistency.
  • Use High-Quality Olive Oil: Choose a good quality extra-virgin olive oil for both the hummus and the bruschetta.
  • Use a Serrated Knife for Tomatoes: A serrated knife helps you get clean cuts through the tomatoes without crushing them.
  • Serve With a Spoon for Easy Scooping: Providing a small spoon or spreader for the bruschetta topping makes it easy for guests to pile the tomato mixture on their chosen dippers.
  • Make the White Bean Hummus Ahead: Make the hummus up to 2-3 days in advance. Store it in an airtight container in the fridge.
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

25+ Recipes with Hemp Hearts

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Whether you're looking to add a nutty flavor and crunch to your salads, smoothies, or snacks, or you're looking for new ways to boost the nutrition of your meals, hemp hearts have you covered. This round-up features both sweet and savory recipes to help you incorporate hemp hearts at any time of day!

8 puffed quinoa bites with one in the middle split into two to show the jam center.

Just three tablespoons of hemp hearts provide around 10 grams of protein! This makes hemp hearts a great option for anyone looking to boost their protein intake, especially because their mild taste makes them easy to add to nearly any dish!

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Not Sure Where to Start?

Whether you're new to hemp hearts or already a fan, you'll find something delicious to try here!

Are you looking for a great grab n go snack? Try these Easy Chocolate Coconut Date Energy Balls. They're only 4 ingredients!

Want to start your day with hemp hearts?  Try these Blueberry Hemp Heart Protein Pancakes --they're gluten free and grain free.

Looking for a nourishing dessert? Try these Blueberry Crumble Bars -- they have a delicious oat crumble crust and topping.

FAQs about Hemp Hearts

What do hemp hearts taste like?

Hemp hearts have a mild, nutty flavor that's often compared to sunflower seeds or pine nuts. Their subtle taste makes them a great addition to both sweet and savory recipes without overpowering other flavors.

Are hemp hearts safe for people with nut allergies?

Yes, hemp hearts are a safe alternative for people with nut allergies, as they are seeds, not nuts.

What are the nutritional benefits of hemp hearts?

Yes! Hemp hearts are rich in healthy fats, particularly omega-3 and omega-6 fatty acids, which support heart health. They're also an excellent source of protein, making them ideal for vegans and vegetarians. Additionally, hemp hearts are packed with fiber and essential nutrients like magnesium, iron, and vitamin E. (health information about hemp hearts sourced from Web MD)

Hemp Heart Recipes

Three puffed quinoa bites stacked on each other on a tabletop full of them and the one on the has a bite out of it showing the jam center.
Puffed Quinoa Bites
A wholesome and kid-friendly snack, naturally sweetened mini Peanut Butter and Jam Puffed Quinoa Bites can be whipped up in 15 minutes!
Peanut Butter & Jelly Puffed Quinoa Bites
A hemp burger on the bottom burger bun on a plat beside the top with avocado and lettuce on it.
Hemp Burgers Recipe
These Hemp Burgers are a savory addition to your everyday diet. Serve them for dinner or lunch. They’re loaded with protein and nutrients.
Recipe: Namely Marly
Hemp Burgers
Four hemp cookies stacked on top of each other with melted chocolate chips on top. The top cookie is broken in half and stacked up to show the inside texture.
Hemp Cookies
Hemp cookies are soft, chewy healthy vegan cookies made with hemp hearts, peanut butter and Medjool dates. Gluten-free, refined sugar-free.
Recipe: The Conscious Plant Kitchen
Hemp Cookies
13 Chocolate hemp seed bars on a cutting board, two are on their sides to show the texture of the base and the chocolate layer on top.
Hemp Seed Bars
These homemade hemp seed bars have a hemp heart, almond and coconut base that’s topped with a fudgy chocolate topping.
Recipe: Bake it Paleo
Hemp Seed Bars
Mason jar of hemp seed dressing on a staged, round, cutting board with herbs and a sliced lemon.
Hemp Seed Dressing
This creamy Hemp Seed Dressing is flavorful with bright lemon, fresh herbs, and classic ranch-style spices. Made easily in a blender in just 5 minutes!
Recipe: Veggie Inspired
Creamy Hemp Seed Dressing
Hemp Milk
Homemade Hemp Milk is a complete source of plant-based protein, and is nut-free! This dairy-free milk is quick & easy to make, with only 3 simple ingredients.
Recipe: Detoxinista
Hemp Milk
Vanilla Coconut Granola Clusters
Learn how to make these crazy delicious, homemade granola clusters. This nut-free granola recipe is perfect for breakfast or snacks!
Recipe: Maple + Mango
Vanilla Coconut Granola Clusters
Vegan Tomato Soup
This protein tomato soup with a secret ingredient contains THREE portions of vegetables per serving. Rich, hearty & so tasty.
Recipe: My Vegan Minimalist
High Protein Tomato Soup
Chocolate Hemp Smoothie
This delicious, nutrient-rich chocolate hemp smoothie is rich and creamy, with plenty of healthy omegas from hemp and flax. You’ll love it for breakfast with a muffin, toast, or homemade granola bar, or as an afternoon snack!
Recipe: Up Beet Kitchen
Hemp Smoothie
Blueberry Hemp Heart Protein Pancakes
Gluten and grain-free pancakes made with protein powder and hemp hearts, lightly sweetened with banana, and bursting with blueberries.
Recipe: Flora and Vino
Hemp Pancakes
Vegan Hemp Seed Pesto Sauce
This homemade vegan hemp seed pesto is nutrient-dense and can be whipped up in just minutes! Recipe is nut, dairy, and gluten-free.
Recipe: Walder Wellness
Hemp Seed Pesto
Easy Chocolate Coconut Date Energy Balls
Easy Chocolate Coconut Date Energy Balls
These 4-ingredient chocolate coconut date balls are vegan, no-bake, and gluten-free. They’re a delicious, healthy bite-sized snack!
Recipe: Walder Wellness
Chocolate Coconut Date Energy Balls
Hemp Hummus
Change up your usual snacking with this Lemon Hemp Hummus made with fresh lemons and Hemp Hearts!
Recipe: The Healthy Maven
Lemon Hemp Hummus
Easy Paleo Granola Bars
These no-bake paleo granola bars with toasted coconut and hemp seeds and are easy to make with just 4 simple ingredients. No blending needed!
Recipe: Running on Real Food
Toasted Coconut and Hemp Granola Bars
Hemp-Crusted Baked Chicken Tenders
This hemp-crusted baked chicken tenders recipe is easy to make, very high in protein, naturally gluten-free, and delish!
Recipe: Gimme Some Oven
Hemp-Crusted Chicken
Keto Hemp Heart ‘Oatmeal’
This hemp heart oatmeal recipe is the best creamy keto-friendly porridge recipe also a keto vegan breakfast high in fats and proteins.
Recipe: Sweet as Honey
Hemp Heart "Oatmeal"
Hemp Heart Tabbouleh
A fun spin on traditional tabbouleh, this hemp tabbouleh is loaded with fresh herbs, veggies and protein. Plus, it’s vegan, grain-free and gluten-free.
Recipe: Eating Bird Food
Hemp Heart Tabbouleh
Hemp and Pecorino Crusted Salmon
Add some variety to everyday baked salmon with this easy Hemp and Pecorino Crusted Salmon recipe. You’ll love the crispy texture from the Hemp Heart crust.
Recipe: Eating Bird Food
Hemp Crusted Salmon
Blueberry Crumble Bars
These healthy blueberry crumble bars are made with fresh blueberries and have a delicious oat crumble crust and topping. They’re vegan, gluten-free and the perfect summer treat!
Recipe: Eating Bird Food
Hemp Blueberry Crumble Bars
Strawberry Hemp Heart Muffins
Strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened and perfect to meal prep!
Recipe: Flora and Vino
Strawberry Hemp Muffins
Strawberry Hemp Heart Avocado Toast
Upgrade your avocado toast with sliced strawberries and a sprinkle of hemp hearts. Perfect for breakfast, brunch, or a quick snack.
Recipe: Flora and Vino
Strawberry Hemp Heart Avocado Toast
Banana & Berry Hemp Seed Pudding
A thicker banana berry-based smoothie with hemp seeds and chia seeds. The result is a naturally-sweet “pudding” that’s perfect for snacking or a lighter dessert.
Recipe: Minimalist Baker
Banana & Berry Hemp Seed Pudding
Dark Chocolate Hemp Energy Bites
Fudgy, dark chocolate energy bites made with wholesome ingredients? Yes, please! Ready your food processors, friends. Let’s make the tastiest snack on the block!
Recipe: Minimalist Baker
Hemp Energy Bites
Hemp Seed Anzac Biscuits
Made with protein-rich, healthy fats filled hemp seeds, these paleo Anzac biscuits are as good as the originals minus the grains and dairy.
Recipe: Cooked and Loved
Hemp Seed Anzac Biscuits
Gluten-Free Seed Crackers
This versatile cracker recipe packs in flaxseed, chia, hemp hearts, sunflower seeds, and more, providing a healthy, tasty alternative to store-bought.
Recipe: Best of Vegan
Seed Crackers

If you tried any of these Hemp Heart Recipes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!)

More Delicious Recipes to Try

30+ Desserts Sweetened with Maple Syrup

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In this round-up of 30+ Maple Syrup Sweetened Desserts you'll discover a collection of desserts that rely solely on maple syrup for their sweetness, from cookies and cakes to no-bake treats. Maple syrup isn’t just for pancakes! It's an incredibly delicious natural sweetener that adds warmth, depth, and a hint of caramel to all kinds of desserts.

Why You'll Love Baking with Maple Syrup

  • No Refined Sugars: These desserts are free from processed sugar!
  • Delicious Flavor: Maple syrup’s caramel notes add a delicious flavor to these treats.
  • Easy-to-Find Ingredient: Maple syrup is a widely available pantry staple!
  • Ideal for Vegan Diets: Unlike honey, maple syrup is a plant-based sweetener, making it perfect for vegan-friendly desserts.
  • Nutrient-Rich Sweetness: Along with its delicious flavor, maple syrup contains beneficial minerals like manganese and zinc.

    Also, visit this post for 30+ Desserts Sweetened Only with Honey!
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More Naturally Sweet Recipes

Maple Syrup Sweetened Desserts

A spoon full of coffee panna cotta coming out of a mug full of it on a staged table top.
Coffee Panna Cotta -
Coffee panna cotta is quick to make and can be made well in advance. A true no-bake delight, this recipe pairs coffee, cream and chocolate.
Espresso Panna Cotta
Apple Mousse
This easy to make Apple Mousse tastes fresh and delicious with hints of cinnamon and vanilla, and it’s sweetened with only maple syrup!
Cinnamon Apple Mousse
Overhead view of a dessert dish full of lemon mousse with lemon zest garnish on a staged table top.
Whipped Cottage Cheese Lemon Mousse
Whipped Cottage Cheese Lemon Mousse is made with three simple ingredients and makes a high-protein snack as well as a delicious dessert!
Lemon Mousse
A dessert dish with two scoops of cottage cheese lemon ice cream and wedges of lemon on a staged tabletop with lavender on it.
Cottage Cheese Lemon Ice Cream
This delicious Cottage Cheese Lemon Ice Cream is the perfect blend of creamy cottage cheese & zesty lemon. And you can prep it ahead of time!
High Protein Lemon Ice Cream
Five coconut flour oatmeal cookies stacked on top of each other on a cooling rack with others around.
Coconut Flour Oatmeal Cookies
Soft and chewy Coconut Flour Oatmeal Cookies with a great melt-in-your-mouth texture from the coconut flour. Gluten-free and dairy-free.
Naturally Sweet Coconut Flour Cookies
Three oat flour brownies stacked on top of each other with icing dripping down them on a staged wooden tabletop.
Oat Flour Brownies
Oat Flour Brownies are chocolatey and fudgy and a delicious and healthy alternative to classic brownies that can also be gluten-free!
Oat Flour Brownies
Cut, black bean brownies on parchment paper, focusing on one piece to show texture and peanut butter swirl topping.
Peanut Butter Swirl Black Bean Brownies
Peanut Butter Swirl Black Bean Brownies are fudgy & delicious. Gluten-free, sweetened with only maple syrup.
Black Bean Brownies
Double Chocolate Banana Bread
Easy banana bread for the chocolate lover! Satisfy chocolate cravings (made with chocolate chips) and enjoy banana bread’s famous comfort!
Double Chocolate Banana Bread
Healthy Chocolate Haystack Cookies
These “no bake” chocolate haystack cookies are satisfying, chocolatey and the perfect treat to make when you need a snack in a hurry.
Haystack Cookies
Two pumpkin pie pecan bars stacked on top of each other in front of others on a tabletop.
Pumpkin Bars
Pumpkin Pie Pecan Bars taste exactly like pumpkin pie but with a satisfying crunch of crushed pecans and delicious streusel topping.
Pumpkin Pie Pecan Bars
Cubed maple fudge in a bowl on a staged tabletop.
Maple Fudge Recipe with Real Maple Syrup
Homemade fudge is a joy to make, especially when you only need 3 ingredients. This creamy maple fudge is rich, sweet and so good.
Recipe: Chopnotch
Maple Fudge
A bowl of apple crisp with a spoon in it.
Wholesome Apple Crisp
Using only maple syrup as the sweetener, this Healthy Apple Crisp recipe features perfectly cooked apples between a maple pecan oat crisp.
Recipe: Everyday Pie
Naturally Sweet Apple Crisp
Overhead shot of banana bread with three pieces sliced, on parchment paper on a marble countertop.
Super Moist Banana Date Bread
This Super Moist Banana Date Bread is made with wholesome ingredients and naturally sweetened with just maple syrup and chopped dates.
Recipe: Dwell by Michelle
Banana Date Bread
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Recipe: Butter and Bliss
Maple Syrup Cinnamon Baked Pears
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Recipe: Coconuts and Kettlebells
Maple Sweetened Lemon Bars
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Chocolate Cheesecake Bars
Rich and decadent vegan chocolate cheesecake made with a date and oat crust. Less than 10 ingredients and entirely vegan and gluten-free. Absolutely delicious and sweetened with dates and a little maple syrup.
Recipe: Living Well with Nic
Chocolate Cheesecake Bars
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Healthy Magic Cookie Bars
Healthy magic cookie bars with chocolate, pecans, and coconut. These copy-cat bars are vegan, gluten-free, and naturally sweet with dates and maple syrup.
Recipe: Flora and Vino
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Creamy Avocado Lime Tart
This lime and avocado tart has a creamy avocado coconut filling with a coconut pecan crust. It’s super easy to make, vegan and gluten-free!
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This blueberry frozen yogurt is made with only three simple ingredients! It’s a refreshing and healthy summer treat that’s super easy to whip up.
Recipe: Eating Bird Food
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Chocolate Marshmallow Recipe
These Paleo Chocolate Marshmallow recipe is easy to make and so delicious! Only 4 ingredients and the best tasting marshmallows you’ll ever have. Gluten free, dairy free, and maple syrup sweetened.
Recipe: Real Food with Jessica
Homemade Chocolate Marshmallows
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Peanut Butter Cookies
These 2 Ingredient Peanut Butter Cookies are so delicious and easy. They take less than 30 minutes and are made without eggs!
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2 Ingredient Peanut Butter Cookies
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Pumpkin Panna Cotta with Maple Syrup
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Recipe: Semi Sweet Bites
Pumpkin Panna Cotta
Six and a half banana muffins with oats sprinkled on top, on a white ceramic plate beside another, on a finished table.
Maple Banana Muffins
These whole wheat, maple-sweetened banana muffins are the best! So fluffy and moist, I bet no one can guess they’re healthy muffins. Easy to make, too.
Recipe: Cookie and Kate
Maple-Sweetened Banana Muffins
Nine molasses oatmeal cookies on a parchment paper lined baking sheet.
Chewy Molasses Oatmeal Cookies
Thick, chewy, cinnamon and ginger spiced cookies that are the perfect cross between an oatmeal cookie + a molasses cookie!
Recipe: Baked Greens
Chewy Molasses Cookies
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Easy Pumpkin Cheesecake Cups
This easy no-bake pumpkin dessert recipe will be a hit at your Thanksgiving table! Made with real pumpkin, Greek yogurt, cream cheese, and maple syrup.
Recipe: Cookie and Kate
Pumpkin Cheesecake Cups
Numerous maple shortbread pieces with a small glass bowl of maple syrup among them on a parchment paper covered cooling rack.
Homemade Maple Shortbread Cookies
Enjoy the comforting warmth of maple while savoring classic Shortbread Cookies. Buttery richness & sweet syrup make delicious treats!
Recipe: Life's Little Sweets
Maple Shortbread Cookies
Four Reese's eggs stacked on top of each other on a cooling rack with a bite taken out of the top most one.
Healthy 4 Ingredient Reese’s Eggs
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Recipe: Ambitious Kitchen
4 Ingredient Reese's Eggs
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Maple Pumpkin Pie
This maple pumpkin pie recipe -- naturally sweetened with maple syrup, easy to make with everyday ingredients, and full of the classic flavors we all love!
Recipe: Gimme Some Oven
Maple Sweetened Pumpkin Pie
Three vegan Twix bars stacked on top of each other on a white cutting board.
Healthy Peanut Butter Twix Bars
Homemade healthy peanut butter twix bars with a crunchy almond flour shortbread crust and a peanut butter middle! Vegan & gluten free too.
Recipe: Ambitious Kitchen
Gluten Free Twix Bars
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Maple Cream
Discover the magic of Maple Cream – a one-ingredient delight that will blow your mind. A creamy and velvety spread.
Recipe: Healthy Little Peach
One Ingredient Maple Cream

If you tried these Desserts Sweetened with Maple Syrup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!)

More Naturally Sweet Recipes to Try

Date and Walnut Gingerbread Truffles

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These Holiday Date and Walnut Gingerbread Truffles are easy to make, no-bake, and loaded with naturally sweet dates and holiday spices. They're perfect for gluten-free and dairy-free friends or anyone who loves festive flavors! They're great as a gift, snack, or dessert.

Gingerbread Truffles in mini muffin tin liners with different coatings and gingerbread cookies around on a staged countertop.

These truffles are perfect for sharing at holiday gatherings and look beautiful displayed on a dessert platter. Fill up your dessert platter with more holiday treats from the blog, like Date Sweetened Chocolate Peppermint Fudge, Raspberry Chocolate Thumbprint Cookies and White Chocolate Candy Cane Thumbprint Cookies.

More Recipes Sweetened Only With Dates

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Why You'll Love This Recipe

  • Simple ingredients
  • No bake and quick to make
  • Naturally sweetened with dates!
  • Gluten-free and dairy-free
  • A nourishing holiday snack!
  • Makes a great homemade holiday gift

Ingredients

The nine ingredients to make Date and Walnut Gingerbread Truffles in pinch bowls and small bowls around a large pottered bowl of dates and walnuts.
  • Dates- You could use other types of dates, but stick with softer varieties like Deglet Noor if Medjool aren’t available.
  • Walnuts- toasting the walnuts beforehand would add a delicious flavour if desired.
  • Molasses - use baking or fancy or "unsulphured" molasses.

See the recipe card below for a full list of ingredients and measurements.

How To Make Date and Walnut Gingerbread Truffles

Here are the step-by-step instructions to make this recipe.

Step 1: Add ingredients to the food processor.

Add the dates, walnuts, molasses, cinnamon, ginger, clove, salt, and vanilla to a food processor.

All unmixed ingredients in a food processor cup sitting on a countertop.

Step 2: Process the mixture until smooth.

Process in 30-second intervals for about 1–2 minutes, until the mixture is smooth and the walnuts are finely blended.

Mixed ingredients right after blending in a food processor.

Step 3: Roll the balls.

Roll the mixture into small, bite-sized balls. (For uniform size, weigh each ball to about 25 grams.) This recipe makes 12 truffles.

Overhead view of Christy rolling balls with formed balls below on a parchment paper lined plate.