These no-bake peanut butter cookies from Kirbie Cravings are healthy, easy to make, gluten-free, and require only three ingredients. (For more gluten-free goodies in the Golden State, check out these top bakeries.) What’s not to love?
Prep time: 10 minutes
Servings: 13 cookies
Ingredients
- ½ cup natural peanut butter
- ¼ cup maple syrup
- 8 tablespoons oat flour
Directions
1. Line a large baking tray with parchment paper and set aside.
2. Combine peanut butter and maple syrup in a large bowl, mixing until smooth. Add oat flour one tablespoon at a time, making sure it is completely mixed in before adding the second spoonful. Stop incorporating flour once the dough becomes thick like cookie dough.
3. Scoop out 1 tablespoon of dough, roll into a ball, and press it down on the cookie tray until it slightly flattens into a cookie shape.
4. Refrigerate for about one hour (or until firm) and serve.
Delicious no-bake brownies
These rich, no-bake brownies from Detoxinista are naturally sweetened with dates and only take a few minutes to make. Better yet, the chocolate brownies are dairy-free and vegan. (No, we’re not kidding—talk about a win-win situation.)
Prep time: 15 minutes
Servings: 20 slices
Ingredients
- 1½ cups dates
- 1 cup almond flour
- 9 tablespoons cacao powder, divided
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- 3 tablespoons maple syrup
- 2 tablespoons almond butter
- 1 tablespoon coconut oil, melted
Directions
1. In a large food processor with the "s" blade, process dates. Add almond flour, 6 tablespoons of cacao, salt, and vanilla. Combine until the mixture is smooth and sticky.
2. Line a pan with parchment paper and pour in the batter. Use your hands to press the batter down and spread it evenly. Transfer to the freezer while you make the frosting.
3. In a small bowl, combine the remaining cacao powder, maple syrup, almond butter, and melted coconut oil. Stir until smooth.
4. Remove frozen dough from the freezer, and spread frosting on top.
5. Chill in the freezer for at least 20 minutes, then serve.
Your new favorite no-bake strawberry icebox cake
You can’t go wrong with a good old strawberry icebox cake. Special thanks to I Heart Naptime for layers of sweet strawberry goodness.
Prep time: 20 minutes
Servings: 12 slices
Ingredients
- 1 pint heavy cream
- 8-ounce package cream cheese
- 5 tablespoons sugar
- 1½ teaspoons vanilla
- 2 boxes graham crackers
- 1 pint strawberries, sliced
- ½ pint strawberries, cut in half
Directions
1. Pour heavy cream into a bowl, and whisk with an electric mixer until stiff peaks form. Add cream cheese, sugar, and vanilla. Mix until smooth.
2. Line a 9x9 pan with graham crackers. Pour ⅓ of the mixture over it and spread it evenly. Add ⅓ of the sliced strawberries on top. Repeat two more times to create layers.
3. Refrigerate for a minimum of one hour, or until ready to serve. Spread the halved strawberries over the cake before serving.
No-bake pie for every season
Dare we say this is the best no-bake peanut butter pie there is? Ready in 20 minutes, the vegan peanut butter cup pie from Healthy Happy Life is the ultimate cheat-day treat. The perfect dessert for every season, this is a recipe you can make at home in a jiff.
Prep time: 20 minutes
Servings: 14 slices
Ingredients
- 3 cups raw cashews
- 2 cups walnuts
- 2 large Medjool dates, pitted
- Pinch of salt
- 3 tablespoons warm water
- ¼ cup melted coconut oil, plus 1 tablespoon (for top layer)
- ½ cup agave syrup, plus 3 tablespoons (for filling)
- 3–4 tablespoons cacao powder
- ½ teaspoon pink salt
- ½ teaspoon vanilla extract
- ⅓ cup raw almond or peanut butter
Directions
1. Soak cashews overnight.
For the Crust
2. In a food processor, blend walnuts, dates, and pinch of salt until fine and crumbly.
3. Grease a pie dish, and press the crust mixture firmly into the bottom and sides of the dish. Place in fridge until needed.
For the filling
4. Place soaked cashews, water, ¼ cup coconut oil, 3 tablespoons agave syrup, cacao, pink salt, and vanilla in a blender or food processor. Blend until smooth.
5. Pour half of the chocolate mixture over the top of the slightly chilled crust. Smooth it out into an even layer, then refrigerate.
6. In a small saucepot over medium-low heat, warm nut butter with ½ cup agave. Pour over the chocolate mixture, then place it back in the fridge.
7. Slightly re-blend the remaining chocolate mixture with 1 tablespoon coconut oil. Pour the last layer over the pie.
8. Place pie in the fridge to cool overnight.
Are you missing those summer sweets? Read on for easy summer desserts featuring California ingredients.