5 Easy No Bake Recipes

No oven? No Problem!

We have collected 5 recipes for you that are easy and quick to make, and that don’t require you to use your oven.

Dessert and cake lovers will definitely enjoy these “no bake” recipes, and they’re ideal for you to make with your kids.

Here are 5 mouth-watering no bake recipes:

Vegan Chocolate Bars

These 3 ingredient chocolate bars are perfect recipe for dark chocolate lovers. With only three ingredients you can create a wonderful dessert by Sally’s Baking Addiction.

Image courtesy of: Sally’s Baking Addiction

Ingredients:

• 1/2 cup plus 1 tablespoon cocoa powder
• 4 Tablespoons coconut oil (melted)
• 1/4 cup Splenda No Calorie Sweetener Granulated (or 1/4 cup agave or honey, which makes a smoother bar)

Directions:

1. Mix together melted coconut oil with splenda (or agave/honey). Add cocoa powder and stir well for at least 3-4 minutes. You want the mixture to be extra thick.
2. Pour into a parchment paper-lined flat container (I used a 5 inch square ramekin).
3. Stick in the freezer until solid (about 30 minutes) and chop into pieces or bars.
4. Store in the fridge, since coconut oil is almost liquid at room temperature.

Sally’s Tip: If you do not wish to use artificial sweeteners in your recipes, you can use agave or honey (although the bar will no longer be vegan if you choose honey) a instead of the Splenda. Using agave/honey will produce a smoother chocolate bar.

No Bake Choc-Cherry Slice

A recipe by Kim Coverdale, posted at Taste is a recipe made in heaven using chocolate and cherry.

Image courtesy of: Chris Jones

Ingredients:

• 250g packet plain chocolate biscuits
• 125g butter, melted
• 4 cups desiccated coconut
• 395g can sweetened condensed milk
• 2 x 100g packets red glace cherries, quartered
• 125g copha, melted
• Rose pink food colouring
• 1 1/2 cups Dark Choc Melts, melted

Directions:

1. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of prepared pan. Refrigerate for 30 minutes.
2. Place coconut, condensed milk, cherries and copha in a large bowl. Mix well to combine. Tint mixture with a few drops of rose pink food colouring. Mix well. Spoon mixture over prepared base. Using the back of spoon, press mixture to cover base evenly and level top. Refrigerate for 15 minutes.
3. Spread melted chocolate over top of slice. Stand for at least 1 hour or until set. Cut into squares.
4. Serve.

Peanut Butter Cup Eclair Cake

A cake with layers of chocolate, peanut butter and cream will make your bad day in to a good one, a recipe by Jamie posted at My Baking Addiction.

Image courtesy of: My Baking Addiction

Ingredients:

• 2 3.4-ounce packages instant Vanilla Pudding Mix, dry
• 3 1/2 cups whole milk
• 1 cup creamy peanut butter
• 1 12-ounce container frozen whipped topping, thawed (Cool Whip, Truwhip or similar)
• 1 14-ounce package chocolate graham crackers
• 1 1/2 cups mini peanut butter cups, halved (divided use)
• 1 16-ounce can prepared chocolate frosting

Directions:

1. In a large bowl with an electric mixer, beat together the pudding mixes and milk until thickened, about 3 minutes.
2. Beat in peanut butter until fully incorporated.
3. Using a rubber spatula, fold in the whipped topping until incorporated and no streaks remain.
4. Arrange a single layer of graham crackers in the bottom of a 9 x 13 inch baking pan. Evenly spread half of the pudding mixture over the crackers.
5. Sprinkle 3/4 cup halved mini peanut butter cups over the pudding mixture and gently press them down into the pudding mixture.
6. Top with another layer of graham crackers and the remaining pudding mixture.
7. Top with a final layer of graham crackers.
8. Melt frosting in microwave for 25 seconds and stir until it is an even consistency. Use an offset spatula to spread the frosting over the whole cake, covering the graham cracker layer.
9. Immediately sprinkle the remaining mini peanut butter cups onto the frosting.
10. Cover, and refrigerate for at least 8 hours before serving.

Chocolate Chip Cookie Dough Truffles

Big-flavored truffles in a small package, this recipe by Christy Denney in The Girl Who Ate Everything for bite sized truffles with cookie dough is a must try!

Image courtesy of: The Girl Who Ate Everything

Ingredients:

• 8 tbsp. unsalted butter, at room temperature
• ¾ cup light brown sugar, packed
• 2 ¼ cup all-purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• ½ cup mini semisweet chocolate chips
• 1½ lb. semisweet or milk chocolate, coarsely chopped (Baker’s chocolate)
• Mini chocolate chips (for garnish)

Directions:

1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
2. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
3. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time using a fork, coating in chocolate and shaking gently or tapping against the bowl to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.
4. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Blueberry Macaroons (Egg Free Gluten Free Vegan)

With a cute macaroon texture that is egg free, this food gem is a combination of a cookie, candy bar and energy bar made by Laura in Petite Allergy Treats

Image courtesy of: Petite Allergy Treats

Ingredients:

• 1 cup packed unsweetened shredded coconut (I used large flakes)
• ½ cup gluten free oat flour
• ¾ cup frozen blueberries (thawed)
• 1-2Tbsp maple syrup
• 2 Tbsp coconut oil (melted)
• pinch of salt
• Topping (optional)
• 1 cup allergy dark chocolate chips (I use enjoy life)

Directions:

1. Combine all ingredients into a high power blender or food processor.
2. Blend until combined with a few chunks of coconut remaining, about 3 minutes. Chill in refrigerator 15 minutes to firm up.
3. Use a cookie scoop form balls. Place in freezer if coating in chocolate.
4. Heat chocolate in microwave until just melted. Dip macaroons and place on parchment paper lined baking sheet to dry.

Every one of these desserts is addictive – so be aware!