3 Easy No-Bake Dessert Recipes
3 easy and simple no-bake desserts that anyone can make. Whether you don’t have an oven or you don’t like to bake, these recipes are for you!
3 Easy No-Bake Dessert Recipes
Ingredients
Tiramisu Truffles:
- 1 cup + 1 tbsp 250 g mascarpone
- 5 oz 140g ladyfingers (savoiardi cookies)
- 1 teaspoon coffee + 30 ml boiling water
- â…“ cup + 1 tsp 50g powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ cup 30 g cocoa powder
- 4 tablespoons hazelnut chocolate spread/ Nutella
No-Bake Chocolate Peanut Butter Oatmeal Bars:
- 2¼ cups 200g rolled oats
- 1½ cups 135g oat flour
- 1 cup 240ml Coconut oil
- â…“ cup 105g Maple syrup
- ¼ teaspoon salt
- 1 cup 250g Smooth peanut butter
- 10 oz 280g Dark chocolate
- 1 teaspoon Vanilla extract
Malabi:
For the pudding:
- 4 cups 1L milk
- 1 cup 240ml heavy cream
- â…” cup 85g cornstarch
- ½ cup 100g sugar
- 1 tsp rose water
For the syrup:
- ½ cup 120ml water
- ½ cup 100g sugar
- 1 tsp rose water
- Few drops of red food coloring
For topping:
- ½ cup 65g peanuts/pistachios
- Shredded or desiccated coconut optional
Instructions
- DIRECTIONSTiramisu Truffles: 1. Mix coffee with hot water and set aside until completely cool. 2. Crush the ladyfingers. 3. In a large bowl mix mascarpone with sugar when smooth add chilled coffee and vanilla extract. Mix until smooth. Add the crushed cookies and mix until combined. Put in freezer for 30 minutes. 4. Take small amount of the mixture and roll with your hands into balls, then roll in cocoa powder. Or second potion: take small amount of the mixture in your hands and flatten it. Then add the Nutella in the middle, close and shape into ball. roll in cocoa powder. 5. Refrigerate for at least 2 hours before serving. No-Bake Chocolate Peanut Butter Oatmeal Bars: 1. In a large bowl mix coconut oil, maple/honey and vanilla extract. Add oats and salt, stir until well combined. 2. Line a 9x9 inch (22x22cm) square baking pan or 20x25 cm rectangle pan with parchment paper. Press 2/3 of the oatmeal mixture in the bottom of the pan, refrigerate while making the filling. 3. Melt chocolate and peanut butter together. Spread over the oatmeal layer. 4. Sprinkle the remaining oatmeal mixture over the chocolate-peanut butter mixture and slightly press. 5. Refrigerate for 2 hours or until set. Cut into squares. Malabi: 1. In a medium bowl mix 1 cup of milk with cornstarch and rose water. Mix until smooth. 2. To a medium size pot pour 3 cups of milk and heavy cream. Add sugar and bring to a simmer, stirring constantly. Once the milk boils, turn the heat to low and add the cornstarch mixture. cook over low heat for 3-4 minutes, stirring constantly until the mixture begins to thicken. 3. pour into serving dishes. Cover immediately with plastic wrap and cool to room temperature, then refrigerate for at least 4 hours or overnight. 4. Make the syrup: in a pan over medium-high heat bring to a boil water, sugar and rose water. When boiling add food coloring. Let boil 2 more minutes and turn off the heat. Let cool completely. 5. When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed peanuts or pistachios and shredded coconut (optional).
