Top no-baked dessert recipes for homecook
1. Pumpkin Mousse with Chia seeds
Satisfy your sweet desire without worrying about gaining weight by preparing this pumpkin mousse. No need to bake or use dairy milk, its ingredients only include pumpkin, chia seeds, graham biscuits, spices and maple syrup to create this dessert. In fact, this is healthy pumpkin pie in a ready-to-eat cup for approximately 20 minutes cook. You can find the recipe on Eating Bird Food.
1 cup non-dairy milk
3/4 cup of 100% pure pumpkin (not filling pumpkin pie)
1/3 cup chia seeds
1/4 cup pure maple syrup
1 teaspoon vanilla
3/4 tsp spiced pumpkin pie
1/8 tsp sea salt
2 full graham crackers (I used Annie Hay)
Kumquat topping or Greek yogurt, to serve
- In a blender or high-capacity food processor add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice, and salt. Mix on high until smooth. Taste and add more maple syrup or pumpkin pie spice if needed.
- Transfer the mousse to a container with a lid closed, cover and refrigerate for 3-4 hours.
- Crush graham biscuits. To do so, you can either handle them in a shredder or place them in a plastic bag and roll them up with a pin.
Scoop about 1/2 cup of mousse into small ramekins. On each serving with a sprinkle of graham cracker and kumquat or Greek yogurt, if used. Keep refrigerated until ready to serve.
2. Paleo Lemon Bars
If you’re hunting for a gluten-free dessert, you’d better try these non-baked lemon bars which is created by Food Faith Fitness. With only 4 easy-to-get ingredients, you can make this sweet ice cream ready for the whole family. Simply mix with soaked cashew nuts, fresh lemon juice honey and lemon peel before pouring the mixture onto cashew crust. After that, put it in the fridge and freeze until sure, take it out and cut into perfect squares to serve.
93g raw cashew nuts
70g chopped and loosely packed
1/2 teaspoon water
270g raw cashews, soaked in water overnight
1/2 Cup Fresh lemon juice (no bottled use)
5 tbsp of pure and unfiltered honey of Nate
1 tbsp lemon zest, packaged
- Preheat your oven to 350 degrees and generously rub an 8 x 8 inch pan with coconut oil. Set aside.
- In a large bowl, use an electric hand-held mixer, beat with monkfruit, coconut oil and a pinch of salt until the cream is smooth and mixes well. Stir in coconut flour until a dough forms.
- Push the dough evenly into the prepared pan and bake until lightly browned, about 10 minutes. After cooking, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees and make sure the oven support is in the middle of the oven.
- Once the crust has cooled, gently whisk the egg and lemon zest in a large bowl. DO NOT use the electric mixer here or you will over-beat the eggs and topping with cracks after baking. Use a hand whisk.
- In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Beat the eggs in the monkfruit and stir until dissolved. Add coconut powder to the lemon juice mixture, 1/2 tablespoon at a time, until well mixed. Make sure you constantly beat the egg as you add the dough so it doesn’t clump.
- Pour the lemon juice mixture into the egg mixture, whisk while you pour, until evenly combined.
- Pour the topping over the chilled and baked crust until it has just been placed, and the center is just a bit joking, about 20-22 minutes. Allow cooling completely at room temperature. Then cover and refrigerate for at least 6 hours, preferably overnight. You need to let the crust completely cool, otherwise it will be soft.
- Using a VERY sharp knife (otherwise, you might not cut through the crust) cut the bars into squares and DEVOUR.
3. Chocolate Cheesecake
Melanie Makes’ easy-to-make dessert combines chocolate and beer flavors in a simple recipe that doesn’t even need an oven. It’s a non-baked Guinness cheesecake made with Oreo crust and a creamy flavor of dark chocolate and Guinness beer.
1 microwave chocolate
1 8 “Oreo crust
8 ounces softening cream cheese
2 scoops of heavy cream
1/2 cup powdered sugar
1/4 tsp salt
1/3 cup of Guinness beer
1/2 bar of dark chocolate
- Pour half of chocolate ganache into Oreo crust and refrigerate for an hour or until most are set.
- In a medium bowl, add cream cheese, heavy cream, powdered sugar, salt, beer and 1/2 cup of ganache.
- Beat with an electric mixer until smooth and combined.
- Spoon into the crust and spread into an even layer. Refrigerate and allow to set, about two hours.
- Reheat the remaining ganache and spread evenly on the center of the cheese cake.
- Using a vegetable peeler, make curls from the chocolate bar and add to the top of the cheese cake.