7 Desserts That Require No Baking At All
1/8Jessica Milan is the genius behind Lookbook Cookbook, a natural, fun, and beautiful food blog that focuses on all things gluten-free, dairy-free, and soy-free. Oh, and did we mention she also makes things incredibly easy? Jessica’s going to be delivering some of her best treats to Teen Vogue regularly, but today's all about delicious desserts that require no baking whatsoever. Throw away your oven mitts — all you need are simple, wholesome ingredients (and access to a fridge) to whip up the seven amazing recipes in the coming slides.
2/8Double Chocolate Macaroons
Makes 12
Sweetness 2/3
Difficulty 1/31 cup shredded unsweetened coconut
1/4 cup extra virgin coconut oil, plus an extra 1/2 tablespoon
1/3 cup cacao
1/4 cup pure maple syrup
1/3 cup organic dark chocolateAdd the coconut, 1/4 cup oil, cacao and maple syrup to a bowl and mix well with a rubber spatula. Line a large plate with parchment paper. Take 2-inch pieces of dough and place it on the paper. Gently pat each one with your fingertips to make sure the dough is shaped nicely.
Place in the freezer for 20 minutes. Just before you take the dough out of the freezer, begin making the chocolate coating. Melt the dark chocolate and 1/2 tablespoon coconut oil in a saucepan over medium low heat. Make sure water does not come in contact with the chocolate or your utensils or it will spoil. Stir constantly with a rubber spatula to make sure it doesn't stick to the pan. Remove from heat when melted and pour in a small bowl.
Remove the macaroons from the freezer. Gently take each one and dip the base in the chocolate sauce, covering it generously. Allow to cool for a few seconds before putting back on the plate. Repeat for each macaroon. If there is leftover chocolate sauce, you can use a spoon to pour a little on the top of each macaroon. Put back in the freezer for another 30 minutes. Store in the refrigerator until ready to serve.
3/8Chocolate Covered Strawberries
Makes 1 pint of strawberries
Sweetness 1/3
Difficulty 2/31 pint of strawberries, rinsed and left whole
3/4 cup organic dark chocolate chips or chunks
dash of coconut or olive oilCover a plate with parchment paper. Begin to melt the chocolate chips in a saucepan over low heat. Add a dash of oil and stir constantly with a rubber spatula so it does not stick. Make sure water does not come in contact with it or your utensils or it will ruin. When melted, remove from heat and transfer to a small bowl. If the chocolate is still thick, add another dash of oil to it.
Dip each strawberry in the chocolate, placing them on the parchment paper when finished. If there's extra chocolate leftover, drizzle it on top of each one. Put in the fridge or freezer for the chocolate to harden. Store in the fridge. Serve cold or at room temperature.
4/8Fudgey Bites
Makes 10
Sweetness 2/3
Difficulty 1/3 1 cup dried, pitted dates
1/2 cup almond meal
3 tablespoons cacao
2 tablespoons pure maple syrup
pinch of sea salt
1 cup organic dark chocolate chips
dash of oilMix the dates, almond meal and cacao in your food processor until the dates are broken down and it turns into a thick sticky dough. Use a rubber spatula to scrape down the sides of your processor on occasion if needed. When fully mixed, add the maple syrup and salt and mix once more. Remove from your processor and transfer to a plate lined with parchment paper and place in the freezer for 5-10 minutes to set.
Once the dough is no longer sticky, remove from the freezer and roll into 10 equals balls in the palm of your hand. Put back on the parchment paper and into the freezer while you make the chocolate sauce.
To make the sauce, put the chocolate chips and a dash of oil in a small saucepan over medium low heat. Use a rubber spatula to stir constantly and to make sure it doesn't stick. Make sure water doesn't come in contact with the chocolate or your utensils or it will not melt properly. Once it is fully melted, transfer to a small bowl. If the chocolate gets too thick to work with, just add another small dash of oil.
Remove the dates from the freezer and get out a fork and a spoon. Carefully place each ball one at a time in the chocolate sauce, using the spoon to make sure it is coated. Use the fork to pick each piece out of the sauce, let the excess chocolate fall back into the bowl, and place it back on the plate with parchment paper. Repeat for each ball. If there is extra chocolate leftover, drizzle it on top of each piece.
Put back in the freezer for another hour to set. Best served cold.
5/8Chocolate Almond Bark
Makes 15-20 pieces
Sweetness 2/3
Difficulty 1/31 1/2 cups organic dark chocolate chips or chunks
1/3 cup raw, unsalted almonds
1/4 cup raisins, cut coarsely
unsweetened shredded coconut, to topAdd the almonds to a food processor and pulse once or twice to coarsely chop them. Do not over-blend, you still want them to be in larger chunks.
In a saucepan over medium low heat, add the chocolate chips. Stir with a rubber spatula to make sure it doesn't stick to the bottom.
When melted, remove from heat and add the almonds and raisins. Stir to mix and pour mixture into a dish or container that is approximately 8"x8". Use your spatula to smooth it out, and sprinkle shredded coconut on top.
Store in the freezer for 20 minutes until it is rock solid. Remove from the freezer and break or cut coarsely into squares. Store in the refrigerator.
6/8Chocolate Peanut Butter Tarts
Serves approx 9
Sweetness - 2/3
Difficulty - 2/3CRUST
2 cups roasted unsalted peanuts
1/4 teaspoon sea salt
1/4 cup extra virgin coconut oil
1/4 cup pure maple syrupFUDGE
1 cup organic dark chocolate chips
1/3 cup pure maple syrup
1 tablespoon vanilla extract, optional
1 cup smooth peanut butterPut the peanuts and salt in the food processor and grind into a coarse powder. You can leave some chunks if you want it to be a bit crunchy. Add the coconut oil and maple syrup, and pulse again until a dough is formed. Remove from food processor and press into the bottom of a 9-inch tart pan or square casserole dish. Use a spatula or the back of a spoon to smooth it out. Put in the freezer to set.
Melt the chocolate chips in a saucepan over medium low heat. Add the maple syrup and vanilla and mix thoroughly. Remove from heat and add the peanut butter. You can mix it completely, or swirl it around gently with a fork without fully mixing it to create a marble effect. Pour over top of the crust and refrigerate for two hours. Serve chilled.
7/8Chocolate Covered Cookie Dough
Makes 8-10
Sweetness 3/3
Difficulty 2/3DOUGH:
1/3 cup organic dark chocolate chips
1 cup raw unsalted cashews
1/4 cup shredded unsweetened coconut
1/4 cup pure maple syrup
1 teaspoon natural vanilla extract, optionalCHOCOLATE COATING:
1-1 1/2 cups organic dark chocolate chips or chunks
dash of coconut oil, optionalCover a plate with a piece of parchment paper. Put the chocolate chips in the food processor and pulse a few times to break them up. Remove and set aside.
Add the cashews to the food processor and pulse into a coarse powder. Add the shredded coconut and pulse a few more times. Add the maple syrup and vanilla and blend until a sticky dough. Remove and mix in the chocolate chips by hand.
Put the dough in a small container or casserole dish and smooth out with a spatula so that it is about 1/2" thick. Freeze for 15 minutes and then cut it into small rectangular or square pieces.
To make the sauce, put the chocolate chips and a dash of oil in a small saucepan over medium low heat. Stir constantly with a rubber spatula to make sure it doesn't stick. Once it is fully melted, transfer to a small bowl.
Take each piece of cookie dough, and put it in the bowl to cover it in chocolate. Use a spoon to coat it, and a fork to strain and remove it from the bowl, placing it on the plate. Add a sprinkle of shredded coconut on top. After each piece is coated in chocolate, put back in the freezer to set.
Store in the freezer or refrigerator until ready to serve.
8/8Chocolate Mousse
Serves 2
Sweetness - 2/3
Difficulty - 1/33/4 cup canned coconut milk
1/2 cup organic dark chocolate chips
1 tablespoon pure maple syrupShake the can of coconut milk before opening.
In a medium saucepan, add chocolate chips and coconut milk and cook over medium low heat. Allow to gently simmer. Reduce heat and add the maple syrup.
Continue mixing and be sure that all chocolate pieces at the bottom are fully melted. Remove from heat and allow to cool for a few minutes.
Pour into individual glasses and refrigerate. Chill for a few hours before serving.
