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Can't Bear To Turn Your Oven On In The Summer Heat? These 6 No-Bake Desserts Are The Perfect Solution

No oven? No problem.

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5-Ingredient Chocolate Peanut Butter Cups

INGREDIENTS

Chocolate

1 cup dark chocolate, chopped

¼ cup coconut oil

1 teaspoon vanilla extract

Peanut Butter

½ cup all-natural peanut butter

¼ cup honey

2 tablespoons coconut oil

Muffin tin

Muffin tin liners

PREPARATION

1. Line a muffin tin with muffin tin liners.

2. In a bowl or measuring cup, add the dark chocolate and ¼ cup coconut oil.

3. Microwave for 30-second intervals until melted, stirring each time.

4. Stir in vanilla extract.

5. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.

6. Freeze for 15 minutes.

7. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.

8. Microwave 15 seconds or until slightly melted and pourable.

9. Pour mixture evenly into the muffin tin.

10. Freeze for 5 minutes.

11. Pour remaining chocolate mixture on top of the peanut butter layer.

12. Freeze until firm, about 1 hour.

13. Store in the refrigerator until ready to serve.

14. Enjoy!

Chocolate Banana Mug Cake

Servings: 2

INGREDIENTS

Filling

½ banana, mashed

1 tablespoon chocolate chips (optional)

Wet Ingredients

1 egg

2 tablespoon vegetable oil

2 tablespoons honey

3 tablespoons milk

¼ teaspoon pure vanilla extract

Dry Ingredients

7 tablespoons whole wheat flour

3 tablespoons cocoa powder

½ teaspoon baking powder

⅛ teaspoon salt

2 banana slices, to garnish

PREPARATION

1. Whisk together egg, oil, honey, milk, and vanilla extract in a small bowl.

2. Whisk together flour, cocoa powder, baking powder, and salt in a small bowl.

3. Pour the wet ingredients into the dry ingredients and mix until combined.

4. Grease 2 small mugs.

5. Fill mugs half way with the chocolate batter.

6. Divide the banana filling between the 2 mugs.

7. Place remaining chocolate batter on top.

8. Microwave on high 1:10-1:25, or bake in 350˚F oven for 13-15 minutes.

9. Enjoy!

3-Ingredient Dark Chocolate Truffles

Servings: 12

INGREDIENTS

16 ounces dark chocolate

¼ cup Greek yogurt

Optional Toppings

Cocoa powder

Sprinkles*

Chopped nuts*

Shredded coconut*

PREPARATION

1. Chop dark chocolate into a bowl. Microwave in 15-second intervals, until fully melted.

2. Slowly fold in Greek yogurt until thoroughly combined. Chill in the refrigerator for 15-20 minutes, until mixture is solid but still formable.

3. Using a tablespoon, scoop the mixture and use palms to form and roll into balls.

4. Roll truffles into your favorite toppings. For sprinkles, chopped nuts, and shredded coconut, first dip truffles into melted chocolate for best results.*

5. Enjoy!

Dark Chocolate Peanut Butter Banana Bites

Servings: 6

INGREDIENTS

3 large bananas

½ cup all-natural peanut butter

½ cup melted dark chocolate

1 tablespoon coconut oil

PREPARATION

1. Place wax paper on a large baking sheet.

2. Slice bananas into ½-inch thick rounds.

3. Spread peanut butter on a slice of banana, then top with another slice.

4. Lay the bites on the prepared baking sheet and freeze until solid, for about an hour.

5. In a small bowl, melt dark chocolate with coconut oil until smooth.

6. Remove frozen banana bites from the freezer. Dip the bites into the melted chocolate, place back on the wax paper and freeze for an additional hour.

7. Can be stored in an airtight container in the freezer for up to 2 weeks.

8. Enjoy!

Blueberry Lime Cheesecake

Servings: 12 slices

INGREDIENTS

Crust

¾ cup walnuts

½ cup almonds

Get the recipe from Pretty Pie's website!

Frozen Yogurt 4 Ways

Servings: 4-6, each recipe

STRAWBERRY BANANA

INGREDIENTS

3 cups frozen strawberries

2 frozen bananas, sliced

½ cup Greek yogurt

PREPARATION

1. Combine ingredients into a food processor or high-speed blender.

2.Pour into a pan and smooth into an even layer.

3.Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).

4.Scoop into a bowl and top with your favorite toppings.

5.Enjoy!

CHOCOLATE CHIP PEANUT BUTTER

INGREDIENTS

3 frozen bananas, sliced

1 cup Greek yogurt

1 cup peanut butter

½ cup mini dark chocolate chips

PREPARATION
1.Combine all ingredients except the chocolate chips into a food processor or high-speed blender.

2.Pour into a pan. Mix into dark chocolate chips and smooth into an even layer.

3.Freeze 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).

4.Scoop into a bowl and top with your favorite toppings.

5.Enjoy!

MANGO COCONUT

INGREDIENTS
3 cups frozen mango, diced

½ cup coconut milk

½ cup Greek yogurt

2 tablespoon honey

PREPARATION
1.Combine ingredients into a food processor or high-speed blender.

2.Pour into a pan and smooth into an even layer.

3.Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).

4.Scoop into a bowl and top with your favorite toppings.

5.Enjoy!

MATCHA

INGREDIENTS
3 cups Greek yogurt

2 tablespoon matcha powder

¼ cup honey

PREPARATION
1.Combine ingredients into a food processor or high-speed blender.

2.Pour into a pan and smooth into an even layer.

3.Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).

4.Scoop into a bowl and top with your favorite toppings.

5.Enjoy!

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