Prep the celery: Wash and dry the stalks well. Trim the ends and cut into 3–4 inch pieces. Use a vegetable peeler to lightly shave fibrous strings if needed for a smoother bite.

Make the creamy base: In a small bowl, mix 2 parts nut butter with 1 part Greek yogurt or cream cheese. Add a small pinch of fine salt, a drizzle of honey or maple if you like sweetness, and 1–2 pinches of citrus zest. Stir until smooth and fluffy.

Adjust texture: If the mixture is too stiff, add a teaspoon of yogurt at a time. If too loose, add a spoon of nut butter. You want spreadable, not runny.

Fill the logs: Spoon or pipe the filling into the celery grooves. A small offset spatula or butter knife makes it neat. Don’t overfill—keep the top flat for even topping.

Choose your “ants” and extras: Top some celery with raisins for the classic vibe. On others, sprinkle toasted nuts, cocoa nibs, or dried fruit. Mix and match for variety.

Add a finishing touch: Dust with a tiny pinch of cinnamon or flaky salt. Both boost flavor and balance sweetness.

Serve right away or chill briefly: A 10–15 minute chill firms the filling and sharpens the crunch. Serve cold or cool.