You are in that mood when you badly need something sweet, but the idea of the recipe having a gazillion steps or ingredients whose name you can’t even pronounce in the first place just annoys you? That is when these 5 ingredient desserts save your day. They’re quick, they’re easy, and they use products you might have on hand at home in your cabinet, so that you can whip something that is great together without totally losing it. If you’re a stressed-out student studying for exams, a stressed-out working mom studying to catch up on some me time, or honestly just about anyone who’d rather taste the desserts and not the baker himself, these desserts are your forever best friend.
And the best part? Most of these don’t even need an oven, so you’re not stuck sweating in the kitchen on a hot day or waiting around for something to bake. We’re talking creamy peanut butter bars, zesty lemon mousse, or fruit skewers that look fancy but take like ten minutes to throw together. They’re perfect for anyone who loves good food but doesn’t have the time or patience for complicated recipes. Plus, they taste so good, you’ll feel like you’re cheating the system.
This lineup of 14 desserts is all about making your life sweeter without the hassle. Got a party coming up? Need a quick snack for the kids? Or just want to treat yourself after a rough day? These recipes have your back. They’re simple enough for a newb but fun enough your friends will be green with envy, and you can top them with whatever you want. So take out a bowl, empty your cupboard, and let’s whip up some desserts people are going to be asking for the recipe.
No Bake Chocolate Peanut Butter Bars
These peanut butter chocolate bars are basically a hug in dessert form nutty and rich and sweet with a dash of salt. They’re the kind of dessert you make when you feel fancy but don’t want to do too much work, and they don’t even have to go into the oven just put ’em in the fridge for a quick chill. Awesome to snack on the couch or to bring with you to a party if you desire to be a culinary wizard.
- Ingredients: Creamy peanut butter, honey (or maple syrup), rolled oats, chocolate chips, unsweetened cocoa powder.
- Procedure: Whisk peanut butter and honey with cream together into ultimate partners, stir in oats, chocolate chips, and cocoa powder, spread it all out in parchment-lined 8×8 pan, press hard as possible, refrigerate 1–2 hours, and cut into squares.
- Tips: Add crunchy peanut butter for crunch, or maple syrup for vegan option.
Just a minute to make, and so chewy and gooey, you’ll be shocked. The oats provide a nudge towards the heavy side, the peanut butter and chocolate plot to dissolve in your mouth, and in a jam when you’ve got a honey substitute, try maple syrup, or add chopped nuts to the mixture for crunch. Store them in the fridge, and there they are when you need your sugar high.
These bars are candy equivalent of Swiss Army knives potluck gold, after school snack, or because. Cut them party platter sized bite squares or big chunks if you’re cutting loose. Both kids and adults will adore them, and you can dolley them up with a sprinkle of crushed peanuts or sea salt to be hostess with the mostess. Trust us, they’re that good, you might not even share.
No-Bake Chocolate Peanut Butter Bars
Equipment
- 1 Saucepan For melting butter and mixing the base
- 1 Mixing Spoon or Spatula For combining ingredients and spreading
- 1 9×13 inch Baking Pan For forming the bars
- 1 Microwave-Safe Bowl For melting chocolate chips
Ingredients
Main
- ½ cup butter
- 2 ½ cups confectioners’ sugar
- 2 cups peanut butter
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Melt butter in a pan over low heat. Add confectioners’ sugar, peanut butter, brown sugar, and vanilla. Mix well.
- Press into a 9×13-inch pan.
- Melt chocolate chips and spread over the top. Cool until hardened, at least 1 hour.
Notes
Chocolate Dipped Fruit Skewers
Chocolate fruit kebabs are the sweet equivalent of sunshine bright, sunny, and completely impossible to ignore. Pineapple chunks, strawberries, or grapes are dipped in melted chocolate and left to await their destiny as party or picnic fare, or an easy snack when you’re stuck with a sweet tooth but can’t manage enough for the whole box. They’re that easy, you’ll be in breach of the rules.
- Ingredients: Fresh sliced strawberries, chunks of pineapple, grapes, dark chocolate chips, coconut oil (optional).
- Process: Alternate small chunks of fruit on wooden skewers, melt chocolate with an optional spray of coconut oil (30 second bursts), dip, and chill on tray lined with parchment paper for 30 minutes.
- Ideas: Sprinkle with chopped nuts or sprinkles and/or use whatever fruit in the store happens to be prepped and ready to go.
As delicious as one wants to eat them, half the enjoyment of it is cooking them wrapping the fruit in itself is approaching an art form and drizzling the fruit with chocolate is too enticing to resist. Coconut oil is the one that gives the chocolate its silky, smooth texture so that it will set up properly and glossily. You can swap fruits so that it’s just really adorable, you know, so like you can do blueberries or mango and it’s just a fantastic detox means of eliminating whatever you’ve got lingering around in your fridge.
These are your party food go-tos from a children’s party to a fancy brunch. Store them in the fridge to snack on as a healthy, satisfying snack, or top with flaky sea salt and chocolate for an elegant presentation. They’re inensibly quick to make ahead and chill in the fridge, so you’ll always have a showstopper brewing. And they’re a little healthier, so you can indulge your guilt without shame in seconds.
Chocolate Almond Breakfast Donuts
Equipment
- 1 Donut Pan Nonstick, essential for shaping
- 1 Mixing Bowl Medium-sized for batter preparation
- 1 Whisk For emulsifying wet ingredients
- 1 Pastry Bag Or a zip-top bag with a corner snipped for piping batter
- 1 Wire Cooling Rack For even cooling of baked donuts
Ingredients
Main
- nonstick vegetable oil cooking spray
- 2 large eggs
- 2 tablespoons vegetable oil
- 3 tablespoons maple syrup
- 1 ¼ cups finely ground almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons Dutch-process cocoa powder
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
- Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you’ve achieved a very thick batter.
- Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
- Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
- Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving. Unknown
Notes
Coconut Chia Seed Pudding
This coconut chia seed pudding is a tropical bliss bowl light, creamy, and sweet enough to fuel your day. The coconut milk provides the richness, island flavor, and the chia seeds add an goofy, lightly chewy texture that’s goofysatisfying. It’s great as a dessert, breakfast, or even as a mid day snack when you need something rich tasting but don’t want to be weighed down.
- Ingredients: Chia seeds, full fat coconut milk, maple syrup (or honey), vanilla extract, a sprinkle of sea salt.
- Instructions: Mix and stir all ingredients together, fill into bowls or jars, refrigerate for at least 2 hours (or overnight), give a quick stir and top with nuts or fruit.
- Tips: Add some shredded coconut or fresh fruit to give some color and flavor.
This pudding cheats fantastically easily, that is just mix and let the fridge sort it out. The coconut milk is absorbed by the chia seeds and forms a rich, creamy pudding whose texture is heavenly to consume. A dash of extra or less maple syrup to taste, and the vanilla makes me all fuzzy inside which is like a hug. Top with whatever takes your fancy, such as strawberries or a spoonful of granola.
It’s a save for a nut day because you can prepare it ahead and chill to grab and go. Spoon into jars for a picnic or wine glasses if you feel fancy. With all of the fiber and good fat, it’s a dessert you won’t gobble your guilt down over no matter if you’re having it for breakfast or an after midnight snack.
Chia Coconut Pudding with Coconut Milk
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups For liquids and dry ingredients
- 1 Measuring Spoons
- 1 Airtight Container For refrigeration
Ingredients
Main
- 2 cups sweetened coconut milk
- 6 tablespoons unsweetened coconut milk
- 1 tablespoon agave nectar or more to taste
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- ½ cup chia seeds
- ½ cup diced fresh strawberries Optional
Instructions
- Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
- Stir pudding and top with strawberries.
Notes
Peanut Butter and Banana Roll Ups
Peanut butter banana roll ups are the type of dessert that put you at ease and make you ask yourself why on earth you even went to the trouble of messing around with fussy desserts in the first place. They’re quick, delicious, and made of creamy peanut butter combined with bananas at their peak for a kid-friendly dessert that does not have to be cooked to be served take a few minutes, and you’re done.
- Ingredients: Sliced ripe bananas, tortillas (or crepes), peanut butter, honey (optional), chopped nuts or granola (optional).
- Procedure: Slice bananas, put a spoonful of peanut butter and drizzle honey on a tortilla, put bananas and sprinkle of granola, roll up tightly, and slice into bite pieces.
- Tips: Use almond butter to make a different variation or refrigerate until cold to enjoy a cool and chilled snack.
They’re so easy to make spread, roll, slice, done. The bananas give you sweetness perfectly balanced by the nuttiness of the peanut butter just right, and then the granola adds a bit of crunch to complete each bite just right. Crepes would also work as a substitute in case you dislike it that crunchy or sprinkle a few pinches of cinnamon on top for extra flavor. It’s one of those recipes that it’s just hard to screw up.
They’re perfect to send in lunch boxes, as a school afternoon snack time meal, or to eat on the go for breakfast. Kids will be happy to assist with rolling them up, and you can change up nut butters or mix ins such as raisins. Store under wrapped plastic wrap, or eat quickly for instant playtime.
Classic Peanut Butter Cookies
Equipment
- 1 Electric Mixer
- 2 Mixing Bowls One large for wet, one medium for dry ingredients.
- 1 Sifter
- 2 Baking Sheets Ungreased
- 1 Wire Rack For cooling
Ingredients
Main
- 1 cup unsalted butter
- 1 cup crunchy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Beat butter, peanut butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth; beat in eggs. Dotdash Meredith Food Studios
- Sift flour, baking soda, baking powder, and salt into a separate bowl; stir into butter mixture until dough is just combined. Chill cookie dough in the refrigerator for 1 hour to make it easier to work with. Dotdash Meredith Food Studios
- Preheat the oven to 375 degrees F (190 degrees C). Roll dough into 1-inch balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball with a fork, making a crisscross pattern. Dotdash Meredith Food Studios
- Bake in the preheated oven until edges are golden, about 7 to 10 minutes. Dotdash Meredith Food Studios
- Cool on the baking sheets briefly before removing to a wire rack to cool completely. Allrecipes/Kim Shupe
Notes
Rice Krispie M&M Treats
Rice Krispie treats with M&M’s are the hip, party favor aunt of your favorite kid’s treat you loved to chewy, sweet, and full of fun, colorful candy crunch. Perfect for parties with kids at home, movie night, or when you’re craving retro ice but just a little more zing. No baking involved, just whirl mix and chill time.
- Ingredients: Unsalted butter, mini marshmallows, Rice Krispies cereal, M&Ms, vanilla extract.
- Method: Melt butter and marshmallows in saucepan on low heat, and stir in vanilla and cereal; then fold in the M&Ms very gently; press into greased 9×13 inch pan, and let cool for approximately 30 minutes before cutting.
- Tips: Stir fast to avoid breaking M&Ms, or substitute chocolate chips if that is more to your liking.
These all come together so handily melt, combine, press, and voila. The marshmallows form a sticky, gooey bottom that keeps the crunchy cereal stable, and the M&Ms add little bursts of sweetness and color. A bit of vanilla adds a touch of warmth to it that makes these little treats special. Cut them into whatever size is handy for you, from teeny weeny bites to big squares.
They’re a complete winner for any event, from birthday celebrations to low key Sunday afternoons. Store them in an airtight container to maintain freshness, or get crazy with mix ins such as sprinkles or peanut M&Ms. They’re the type of dessert that’ll bring back memories of the past but put smiles on all faces with that fun, playful twist.
Fourth of July Rice Krispie Treats
Equipment
- 1 Large Non-Stick Saucepan
- 1 9×13 inch Baking Dish
- 1 Heat-Resistant Spatula
- 1 Measuring Cups
- 1 Butter Brush or parchment paper for lining
Ingredients
Main
- 4 tablespoons unsalted butter plus more for brushing
- 5 cups crisp puffed-rice cereal
- 2/3 cup freeze-dried raspberries
- 1/2 cup freeze-dried blueberries
- 1 10-ounce bag mini marshmallows
- 2 pints vanilla ice cream
Instructions
- Prepare the baking dish by brushing it thoroughly with unsalted butter, ensuring all surfaces are covered to prevent sticking.
- In a large, non-stick saucepan, melt the 4 tablespoons of unsalted butter over very low heat.
- Add the entire bag of mini marshmallows to the saucepan and stir continuously until they are completely melted and the mixture is smooth.
- Remove the saucepan from the heat immediately. Do not allow the marshmallows to boil or brown.
- Quickly add the 5 cups of crisp puffed-rice cereal to the melted marshmallow mixture. Fold gently with a heat-resistant spatula until the cereal is evenly coated.
- Gently fold in the freeze-dried raspberries and blueberries, distributing them evenly throughout the mixture without crushing them excessively.
- Transfer the entire mixture to the prepared baking dish. Using a lightly buttered spatula or buttered hands, gently and evenly press the mixture into the pan. Avoid compacting it too firmly, as this can lead to a hard texture.
- Allow the treats to cool completely at room temperature for at least 2 hours to set properly. Alternatively, you may chill them in the refrigerator for about 1 hour for quicker setting.
- Once fully set, use a sharp, buttered knife to cut the treats into 12 squares or your desired festive shapes.
- Serve the Rice Krispie treats at room temperature or slightly chilled, optionally accompanied by scoops of vanilla ice cream for a delightful dessert.
Notes
Lemon Mousse Cups
Lemon mousse cups are all but sunbeam tart, rich, and not so heavy to be a pick me up but stodgy. Ideal for summer barbecues, dinner parties, or if you want a glitzy looking dessert that needs not a lick of effort whatsoever. No baking is needed, just a whirl and chill to prepare these magic.
- Ingredients: Fresh lemon juice, granulated sugar, lemon zest, vanilla extract, heavy cream.
- Method: Beat the cream to soft stage, mix lemon juice, sugar, zest, and vanilla and beat until the sugar is dissolved, fold in the cream, spoon into dainty glasses, and refrigerate at least 1 hour. Sprinkle with a sprinkle of zest or a sprig of mint.
- Tips: Spoon over teeny glasses for sweet and pretty presentation or dust over a few berries for color.
These are quite literally so easy to pull out of, and the result is a far more dramatic dessert than built. Lemon zing of wedges of lemon slicing through rich creaminess, and the zest gives a burst of zing kick that wakes up your taste buds. Try adding sweetness or squeeze in some lime juice in for some something extras. It’s like biting into lemon cloud.
They’re wonderful to make ahead of time, too, because they all just sort of blend in together really well in the fridge and are there for you when you are. Serve them at a BBQ party or after dinner as a dessert to a big meal. Dot them with a raspberry or sprinkle with a sprig of mint and they’ll be store bought looking but you’ll have known that they were easy to make.
Easter Lemon Drop Mousse
Equipment
- 1 Springform Pan 9-inch
- 1 Electric Mixer Stand or hand mixer with whisk attachment for egg whites and cream.
- 3 Mixing Bowls Various sizes for different components.
- 1 Food Processor For finely crushing vanilla wafers and lemon drop candies.
- 1 Pastry Bag With a star tip for decorative piping of whipped cream.
Ingredients
Main
- 55 vanilla wafers crushed
- 6 tablespoons melted butter
- 20 lemon drop candies finely crushed, divided
- 4 egg yolks
- ½ cup fresh lemon juice
- 5 teaspoons minced lemon zest
- 2 tablespoons white sugar
- 4 egg whites
- ⅛ teaspoon cream of tartar
- ¾ cup white sugar
- 1 ½ cups whipping cream whipped until stiff
- ½ cup whipping cream
- 3 tablespoons light corn syrup
Instructions
- To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
- Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
- Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
- Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.
Notes
Almond Crusted Banana Ice Cream
This almond crusted banana ice cream is the sweeter kind of treat you’ll be saying, “Why didn’t I do this years ago?” because it’s sweet and creamy with almonds in the middle that are crunchy and without having to spend the bank for an ice cream machine or even having to spend the bank for a full set of ingredients. Perfect for a summer afternoon when outdoors is hot or just because you get to have something as healthy as it will taste.
- Ingredients: mashed ripe banana, milk or non dairy milk, honey or maple syrup, vanilla, sliced almonds.
- Procedure: Mix bananas, milk, honey, and vanilla together in super smooth consistency, add almond, put in container, and put into the freezer for 4 hours, stirring it occasionally to make creamy consistency.
- Suggestions: Add additional almonds or chocolate drizzle for that little treat.
The bananas give a natural creamy foundation that is no worse tasting than store-bought ice cream and the almonds great nutty crunch depth of interest to each bite. Soft serve after blending or freeze for a real ice cream consistency. It’s rich, sweet, and cold with no remorse.
This is a wonderful alternative for children or anyone who prefers a sweeter, healthier treat. Substitute almonds for pecans or swoon with peanut butter for a wintry twist. Freeze in individual serving cups for convenient scooping, or scoop directly from the freezer when you are in the mood for a cold, creamy sanctuary.
Watermelon Ice Cream (Sugar-Free)
Equipment
- 1 High-Powered Blender Essential for achieving a smooth, creamy texture.
- 1 Tamper stick Crucial for pushing down ingredients without adding liquid.
- 1 Measuring Cups For accurate ingredient portions.
- 1 Freezer-Safe Container For storing any leftovers.
- 1 Spatula For scraping down the blender sides and serving.
Ingredients
Main
- 1 banana
- 1 cup frozen diced watermelon
- ½ cup frozen mango chunks
- ¼ cup frozen strawberries
- ¼ cup almonds Optional
- 1 teaspoon hemp seeds or to taste (Optional)
Instructions
- Place banana in a high-powered blender; add watermelon, mango, strawberries, almonds, and hemp seeds. Blend until mixture is smooth and creamy.
Notes
Vanilla Yogurt Parfait with Berries
Vanilla yogurt berry parfaits are a teeny glass of dessert heaven fruit, creamy, and crunchy all wrapped up in one. They’re a perfect breakfast, quick snack, or even dessert when you just can’t be bothered to do anything but you just really want something that is going to look fabulous. You can just whip these up in one minute with whatever just happens to be sitting around in the fridge.
- Ingredients: Vanilla yogurt, fresh strawberries, blueberries, granola, honey (optional).
- Method: Layer yogurt, sliced berries, and granola in a glass, keep going until it’s full, drizzle with a bit of honey if you’re feeling sweet, and serve right away or chill for a bit.
- Tips: Use Greek yogurt for a thicker texture or swap in seasonal fruits like peaches or mango.
The layers are the magic of how incredible it is sweety berry, creamy yogurt, and crunchy granola all together in one with every bite. Sinfully healthy on the same level as a guilty pleasure, the berry offering sweet tart crunch and granola offering crunch. A spoonful of honey poured over the top sends it directly to heaven, but entirely your choice if you’re having something that you shouldn’t.
These parfaits are ideal prep breakfasts come together in a jar and refrigerate for a grab and go breakfast or dessert. They’re ideal for brunches, picnics, or an impromptu dessert after supper. Try other fruit or a sprinkle of chia seeds for added nutrition and spice.
Make-Ahead Frozen Yogurt Parfaits
Equipment
- 2 Mixing Bowls (various sizes)
- 1 Potato Masher
- 1 Fine-Mesh Strainer
- 1 Whisk
- 4 8-ounce Jars or Vessels (for serving and freezing)
Ingredients
Main
- 1 ½ cups raspberries rinsed and drained
- ½ cup white sugar
- 1 cup blueberries rinsed and drained
- 1 ½ cups granola
- 2 cups full-fat plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup white sugar
Instructions
- Gather all ingredients. ALLRECIPES / ANA CADENA
- Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour. ALLRECIPES / ANA CADENA
- Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed. ALLRECIPES / ANA CADENA
- Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed. ALLRECIPES / ANA CADENA
- Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture. ALLRECIPES / ANA CADENA
- Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce. ALLRECIPES / ANA CADENA
- Freeze until frozen solid, about 8 hours, or overnight. ALLRECIPES / ANA CADENA
- Serve and enjoy! ALLRECIPES / ANA CADENA
Notes
Strawberry Coconut Energy Bites
Strawberry coconut energy bites have the taste of bite sized summer treats tropical coconut, chewy sweet, exploding with just picked strawberry flavor. Perfect snack for a fast energy pick me up, post workout recovery, or no guilt on the go dessert treat. No baking required, just combine, roll, and chill for a one minute treat.
- Ingredients: Fresh strawberries, rolled oats, shredded coconut, nut butter (peanut or almond), honey (or maple syrup).
- Method: Mix chopped strawberries, oats, coconut, nut butter, and honey until smooth, shape into little balls, and chill for about 30 minutes to set.
- Tips: Substitute almond butter for a less strong flavor or freeze for a dense resistant snack.
These bites are just so yummy, strawberries sweet, tart zing and coconut chewy, tropical flavor. They’re such classics, nut butter and oats, so good for getting you through on a mad day. Roll them small for nibbling around on the move or bigger if you’d like a small bit larger snack.
They’re absurdly versatile replace the raspberries with the strawberries or add a sprinkle of cinnamon on top for a taste explosion. Refrigerate them to grab and go, or prepare batches ahead of time and serve them as a dessert to your guests. They’re delicious, healthy, and a stress free indulgence of your sweet tooth.
Chocolate Strawberry Coconut Energy Bites recipes
Equipment
- 1 Food Processor
- 1 Measuring Cups
- 1 Measuring Spoons
- 1 Rubber Spatula
- 1 Baking sheet or plate For chilling
Ingredients
Main
- 8 Medjool dates {pits removed}
- 1 scoop chocolate protein powder {I used whey}**
- 1/2 cup raw almonds
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dried strawberries
- 1 teaspoon coconut oil
- 1-2 Tablespoons unsweetened almond milk
Instructions
- Remove pits from the Medjool dates.
- In a food processor, combine the raw almonds and 1/2 cup unsweetened coconut flakes. Pulse until finely chopped to a coarse crumb.
- Add the pitted dates, chocolate protein powder, dried strawberries, and 1 teaspoon coconut oil to the food processor.
- Process the mixture, scraping down the sides of the bowl as needed, until the ingredients are well combined and begin to form a sticky, cohesive dough.
- Gradually add 1 to 2 tablespoons of unsweetened almond milk, processing after each addition, until the mixture comes together and can be easily rolled into balls.
- Transfer the mixture to a bowl or directly begin forming.
- Portion the mixture and roll into bite-sized balls, aiming for approximately 11 servings.
- If desired, roll the formed energy bites in extra unsweetened coconut flakes for added texture and visual appeal.
- Place the formed bites on a plate or a baking sheet lined with parchment paper.
- Chill the energy bites in the refrigerator for at least 30 minutes before serving to firm them up.
Notes
Chocolate Avocado Mousse
Chocolate avocado mousse is like a sneaky healthy dessert that tastes way too good to be good for you. The creamy avocado blends with rich cocoa for a velvety treat that’s perfect when you’re craving chocolate but don’t want the heavy stuff. It’s a quick blend and chill recipe that feels like a total indulgence.
- Ingredients: Ripe avocados, unsweetened cocoa powder, maple syrup, almond milk, vanilla extract.
- Method: Combine all together until it’s daftly smooth, taste and sweeten, spoon into bowls, and chill for a 30-minute period before serving.
- Tips: Top it off with a sprinkle of cocoa nibs or fresh berries to provide that little extra wow.
Avocado turns the mousse smooth all the way through without adding a single drop of milk to it, and the cocoa gives you the intense chocolate flavor you crave. It’s so rich and silky, you’ll hardly believe it’s packed with good fat. You can top it with some orange zest or some chili powder if you like hot.
This is perfect for a dinner party or just indulging after work. Serve in small bowls for gourmet touch or large bowls if you’re going the whole hog route. Prepare ahead and chill to serve as dessert at the ready when you’re craving your chocolate.
Chocolate Pistachio Cheesecake
Equipment
- 1 Food Processor For grinding crust ingredients and making pistachio butter.
- 1 9-inch Springform Pan Essential for baking cheesecakes, allowing easy removal.
- 1 Electric Mixer For smoothly combining cheesecake filling and whipping the mousse.
- 1 Large Bowl For mixing cheesecake filling and mousse components.
- 1 Wire Rack For proper cooling of the baked cheesecake.
Ingredients
Main
- 3 ounces chocolate wafer cookies
- ¾ cup raw unsalted pistachios divided, plus more for garnish
- 2 tablespoons granulated sugar
- 2 tablespoons butter melted
- 2 8 ounce packages reduced-fat cream cheese (Neufchâtel), softened
- 1 avocado peeled, seeded, and mashed until smooth (1/2 cup)
- 2 cups fat-free plain Greek-style yogurt
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- 2 large egg whites
- 1 teaspoon almond extract
- ⅛ teaspoon salt
- ¼ cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 16 ounce container frozen nondairy low-fat whipped topping, thawed, plus more for garnish
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch springform pan with cooking spray.
- In a food processor, pulse cookies, 1/4 cup pistachios, and 2 tablespoons sugar until mostly finely ground. (It’s OK to leave some texture.) Add melted butter; pulse to combine. Spread mixture evenly in the prepared pan and press firmly into bottom of pan.
- For pistachio butter, blend remaining 1/2 cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, cornstarch, and 3/4 cup white sugar. Beat with an electric mixer at medium speed just until mixture is nearly smooth. Add egg whites, almond extract, and a pinch of salt; beat until just combined. Spread over prepared crust.
- Bake until surface near edges appears set when gently wiggled, about 40 minutes. Turn off oven. Let cheesecake stand in oven 30 minutes. Cool in pan on wire rack 15 minutes. Using a thin metal spatula, loosen cheesecake from sides of pan. Cool completely.
- For mousse, beat whipping cream, powdered sugar, vanilla, remaining 1 cup yogurt and a pinch salt in a bowl with an electric mixer at medium-low speed until fluffy, about 4 minutes. Spread over cheesecake.
- Spread whipped topping over mousse. Chill, covered, at least 4 hours or up to 5 days. To serve, remove from pan, slice, and garnish with additional whipped topping and pistachios.
Notes
Frozen Yogurt Bark with Nuts and Fruit
Frozen yogurt bark is a guilt-free candy bar that you can almost indulge in tangy yogurt, fruity berries, and nutty crunch all combined together and frozen to be a cool dessert. It’s perfect on a hot summer day, after school snack time for the kids, or whenever you are hungry for a quick and easy do it yourself dessert. Chop it up and store it in the freezer to munch on whenever you’re looking for a cool pick me up.
- Ingredients: Greek yogurt, honey (or maple syrup), mixed nuts (walnuts, almonds), berries, dark chocolate chips (optional).
- Instructions: Combine yogurt and honey, spread on parchment lined baking sheet, add nuts, berries, and chocolate, freeze 3–4 hours, then crumble.
- Tips: Include seeds or dried fruit for extra textures and flavors.
The yogurt is elevated base, the berries being sole wet goodness and the nuts heavenly crunch. A play recipe top with your topping of choice, coconut flakes or dried cranberries. Crush it into itsy bits for a snack or big bits as a dessert treat.
It’s perfect for picnic season in the summer, after school snack time, or freezing to have a quick snack any time. It’s that flexible that you can layer over numerous layers of whatever and re-change them to keep you engaged. Freeze in a freezer bag and it’s a healthy snack any time.
Frozen Yogurt Bark
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Rimmed Baking Sheet
- 1 Parchment Paper
Ingredients
Main
- 2 cups full-fat unsweetened Greek yogurt
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1/2 cup fresh raspberries halved, or other fruit or berry
- 1/3 cup chopped unsalted pistachios or other nut
Instructions
- Line a rimmed baking sheet, approximately 9×13 inches, with parchment paper, leaving some overhang on the sides for easy handling.
- In a medium mixing bowl, combine the full-fat Greek yogurt, honey, vanilla extract, and a pinch of kosher salt. Whisk until thoroughly incorporated and smooth.
- Pour the prepared yogurt mixture onto the lined baking sheet. Use a rubber spatula or the back of a spoon to spread it into an even layer, about 1/4 to 1/2 inch thick.
- Evenly scatter the halved fresh raspberries and chopped unsalted pistachios over the yogurt layer. Gently press them down slightly to ensure they adhere to the mixture.
- Transfer the baking sheet to the freezer and freeze for at least 3-4 hours, or until the yogurt bark is completely firm and solid.
- Once fully frozen, remove the baking sheet from the freezer. Using the parchment paper overhang, carefully lift the frozen yogurt slab onto a cutting board.
- Using a sharp knife, break or cut the bark into irregular pieces or squares of your desired serving size.
- Serve immediately as a refreshing, healthy treat.
- Store any leftover frozen yogurt bark in an airtight container or freezer-safe bag in the freezer, separating layers with parchment paper to prevent sticking.
- Enjoy the frozen yogurt bark within 1-2 weeks for optimal freshness and texture.
Notes
Peach Sorbet
Peach sorbet is like summer in a bowl sweet, juicy, and so refreshing you’ll want to eat it all day. It’s a light dessert that lets ripe peaches shine, with just a few ingredients and no fancy equipment needed. Perfect for cooling off or ending a meal on a bright, fruity note.
- Ingredients: Ripe peaches (fresh or frozen), granulated sugar, fresh lemon juice, water, vanilla extract.
- Method: Mix peach, sugar, lemon juice, water, and vanilla smooth, refrigerate 1–2 hours, and churn in ice cream machine or hard freeze and scrape every 30 minutes until to soft serve point.
- Hints: Make ahead with frozen peaches for convenience or with splash of orange juice for extra zing.
The peaches are the stars here, their juicey sweetness enhanced with a splash of lemon for zing and a pinch of vanilla for depth. A decadent, spoonable pudding for hot summer days or as a first course. If you have no ice cream maker, just stir in the freezing mixture to distribute evenly.
Serve chilled in chilled bowls to produce a summer appearance, or on top of sliced fresh fruit for spectacle. An easy way of utilizing peaches which are on the verge of ripening, and you can add extra sugar to theirs if that’s your preference. Chill and freeze to eat as a cold snack at any time.
Peach Sorbet
Equipment
- 1 Blender For making smooth peach purée
- 1 Small Saucepan For preparing the simple syrup
- 1 Ice Cream Maker Essential for churning the sorbet to the correct texture
- 1 Medium Bowl For combining the peach purée and lemon juice
- 1 Airtight Container For freezing the sorbet until firm
Ingredients
Main
- 1 pound ripe peaches – peeled pitted, and chopped
- 2 tablespoons lemon juice
- ½ cup water
- ½ cup white sugar
Instructions
- Gather all ingredients. Allrecipes / Kim Shupe
- Blend peaches in a blender until smooth. Measure out 1 ½ cups peach purée into a medium bowl. Stir in lemon juice immediately and refrigerate. Allrecipes / Kim Shupe
- Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove simple syrup from heat and let cool to room temperature, then refrigerate until chilled, about 1 hour. Allrecipes / Kim Shupe
- Pour chilled peach purée and simple syrup into an ice cream maker and freeze according to the manufacturer’s instructions, about 20 minutes. Allrecipes / Kim Shupe
- Transfer to an airtight container and freeze until firm, about 4 hours. Allrecipes / Kim Shupe
Notes
No Bake Chocolate Chip Cheesecake
This no bake chocolate chip cheesecake is the epitome of rich dessert delicious, creamy, and full of chocolate chips, yet your fingers will never be sticky because you’ll never have to bake it in the oven. It’s perfect when you have no time and you need something that’ll have all the “woos” saying “wow, you worked for hours on this” when all you’ve actually spent is a minute or two. Everyone will be competing for a piece of this party sweetheart.
- Ingredients: Chocolate cookies, butter, cream cheese, sugar, mini chocolate chips.
- Procedure: Mix cookie crumbs and melted butter for crust, press into springform pan, mix cream cheese and sugar, fold in chocolate chips, spread over crust, and chill 4 hours.
- Tips: Use lightly graham crackers as crust or drizzle with chocolate for a bit more decadence.
The crust is a simple preparation, and the filling is simply an easy blend, so the cheesecake is creamy and sour with chocolate chips in each bite. It’s rich but not at all sweet, and it’s a taste that’s light yet nice. You may add some touch of vanilla to it or utilize the white chocolate in place of the chips for the strong tastebuds.
This is ideal as a birthday dinner dessert, dinner party dessert, or treat. Make ahead and refrigerate until chilled for a simple and convenient dessert that’s ready to serve and slice. Add an additional layer of chocolate chips or fresh fruit for bakery quality.
Chocolate Chip Cheesecake
Equipment
- 1 9-inch Springform Pan Essential for easy unmolding of the cheesecake.
- 1 Electric Mixer A stand mixer or hand mixer for thoroughly beating cream cheese and batter.
- 2 Mixing Bowls One for the crust, one for the cheesecake filling.
- 1 Rubber Spatula For scraping bowls and gently folding ingredients.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 1 ½ cups graham cracker crumbs
- ⅓ cup white sugar
- ⅓ cup unsweetened cocoa powder
- ⅓ cup butter melted
- 3 8 ounce packages cream cheese
- 1 14 ounce can sweetened condensed milk
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup mini semisweet chocolate chips divided
- 1 teaspoon all-purpose flour
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Make the crust: Mix graham cracker crumbs, sugar, cocoa, and melted butter. Press onto the bottom and up the sides of a 9-inch springform pan. Set aside.
- Prepare the cheesecake: Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add eggs and vanilla and beat on medium speed until smooth.
- Toss 1/3 of the chocolate chips with flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheesecake batter. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake in the preheated oven for 1 hour. Turn off the oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely.
- Refrigerate before removing the sides of the pan. Keep cake refrigerated until time to serve. Natalie T
Notes
Chocolate Peanut Butter Mousse
Chocolate peanut butter mousse is the ultimate indulgence for the person who just can’t resist that peanut butter chocolate urge. It’s light, it’s airy, and so rich you’ll just be unable to stop gorging on it all, but ridiculously easy to make. Perfect for a night out on the town or an evening when you just, clingingly, crave chocolate.
- Ingredients: Heavy cream, peanut butter, powdered sugar, dark chocolate, vanilla extract.
- Technique: Whip cream to stiff peaks, beat in melted chocolate, peanut butter, sugar, vanilla, fold in whipped cream, fill bowls, and refrigerate 30 minutes or so.
- Tips: Garnish with a sprinkle of shaved chocolate or broken peanuts for crunch.
This mousse is all about emphasizing the peanut butter’s nut flavor and chocolate’s chocolate flavor with whipped cream as a light, airy texture. It is so creamy and smooth, you’ll be scrubbing out the bowl. Use milk chocolate if you prefer it sweeter, or dark for more intense flavor either way, wonderful.
It’s date night dessert, party dessert, or because you’ve slaved away all day at the office. Put it in adorbs cups for a night on the town or ginormous bowls if you’re going whole hog. Prepare it ahead of time and refrigerate it, and you’ve got a show stopper of a dessert.
Healthy Peanut Butter Mousse
Equipment
- 1 Microwave-Safe Bowl
- 1 Spoon
- 1 Microwave
- 1 Measuring Spoons
Ingredients
Main
- 2 tablespoons peanut butter
- ¼ cup plain Greek yogurt
- ½ teaspoon stevia brown sugar blend
- ⅛ teaspoon vanilla extract
- 1 tablespoon chocolate chips or to taste
Instructions
- Microwave peanut butter in a microwave-safe bowl until liquid and smooth, about 20 seconds.
- Stir Greek yogurt into the peanut butter with a spoon until smooth, scraping off any peanut butter stuck to the spoon. Stir in stevia and vanilla extract. Fold in chocolate chips.
Notes
With these 14 desserts, you now have the whole range of sweet deals that sweeten life without the mess. From silky mousses to sorbet fruits, all of them can be prepared using a mere five ingredients, so relax and let the fruits indulge. Pick your favorite, assemble your ingredients, and go ahead!
