no bake

This Vanilla Protein Ice Cream is sweet, creamy, mouthwatering amazingness! Oh, and it's refined sugar free, low carb, low fat, and high protein too!

Healthy Vanilla Protein Ice Cream

oz Plain, Nonfat Greek Yogurt

can Evaporated Fat Free Milk

tsp Vanilla Paste

tsp Liquid Stevia Extract

tsp Natural Butter Flavor

(4 scoops) Unflavored Whey Protein Powder

tsp Xanthan Gum

Salt

Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).

In a blender, add the yogurt, milk, vanilla paste, stevia extract, and butter flavor. Blend until smooth.

In a small bowl, whisk together the protein powder, xanthan gum, and salt.  With the blender running, slowly add in the dry ingredients.  Blend until smooth.

Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.

Transfer the ice cream into a freezer-safe dish. Cover and freeze until it's the texture you prefer (~3-5 hours). Serve and enjoy!

These Three Ingredient Easy No Bake Vegan Oatmeal Bars are perfect healthy snacks for BLW, Toddlers, and Kids, and are very versatile depending on what you already have on hand!

Easy No Bake Vegan Oatmeal Bars for Kids & Toddlers

quick cooking oats (gluten free, if needed)

almond butter or peanut butter

maple syrup

salt (optional)

cinnamon (optional)

tsp vanilla extract (optional)

Mini chocolate chips

Pulverized freeze dried fruit

dates (raisins, cranberries)

almonds (pecans, pistachios, seeds, coconut)

Hemp hearts

Flax

Line a 9-inch square pan with parchment paper and set aside.

Put the oats in a large bowl.

In a small saucepan over medium-high heat, bring the maple syrup to a boil. Once it's bubbling, mix it in the oats, along with the peanut butter, any of the optional ingredients and your "add ins".

Quickly mix everything together as it will become very hard to mix if you wait.

Transfer the mixture to the lined loaf pan, and press down very hard to pack it tightly. This will help the bars stay together. If you want to add more toppings on top, go for it now! Put the pan in the fridge or freezer for 1 hour then using a serrated knife, cut into 16 bars.

Peanut Butter Protein Energy Bites made with oats, dark chocolate chips, chia seeds and flax! A great source of protein, fiber, and healthy fats. They’re perfect as a snack or breakfast on the go. Filling, require no baking, healthy, and delicious!

Peanut Butter Protein Energy Bites (Vegan, Gluten-Free)

oats

coconut

peanut butter

flax seed (flax meal)

non-dairy chocolate chips (optional)

Tbsp chia seeds

vanilla

Combine all ingredients in a food processor.

Blend until the oats are chopped and a dough is formed. Usually about 30 seconds.

Scoop out 2 Tbsp. of the mixture and form into a ball. Set on a cookie sheet lined with parchment paper.

Chill in the fridge for about 30 minutes or until ready to eat. Can be kept in the fridge up to a week.

Simple and delicious. The kids love them.

These are wonderful. I ended up with 18 but that is because I used my hands to form them and that was the best size for my hand. My kids and husband love these.

Good morning from Virginia I just made these and I love them I ended up with about 18 also and they're sitting my refrigerator right now should we put them in a airtight container

Fantastic recipe. My family does not always appriciate eating vegan but this was a home run hit!. I am now on the hook to double the recipe every time I make it because their only complaint is that I don't make enough! This is loved by kids and adults!

Fantastic recipe, loved by both kids and adults in our home. My family does not always appriciate eating vegan but this was a home run hit!. I am now on the hook to double the recipe every time I make it because their only complaint is that I don't make enough!

I made these except with almond flour instead of shredded coconut and they tasted great.

So delicious! This is a great recipe! I didn’t have any maple syrup so I used yacon syrup for a gut-friendly boost. I didn’t have any choc chips so added a dash of cinnamon. Reminded me of eating oatmeal cookie dough as a child and didn’t miss the flour, sugar and eggs at all! Keep these terrific recipes coming!

I'm making my 3rd batch this week today, they are the perfect grab snack for my 4 kids. I double the recipe each time I make them and do half the flax seed meal and replace with hemp hearts and more chia seeds. I also do half the recommended chocolate chips.

These are so delicious - I can't stop eating!

I just made these and they were delicious! I've made hundreds of peanut butter balls in my many years in the kitchen but these are THE BEST yet, hands down. I'm delighted to have discovered your website and am looking forward to trying more of your recipes.

Hi Shane. I made these delicious bites yesterday. My husband &amp; I both 💕 looove them. I’ all be making more this week to share with my family out on the boat this weekend. I just know they’re all going to love them too. Thank you so much for all your great recipes. 👍

The flavor is amazing! I do have a question on consistency. What do you mean when you say it'll form a batter in about 30 sec? I did recipe as printed, including the chocolate chips. But for me it made a fine crumbly texture. They did hold together well if I kept them small (I made 23) and really packed them together in my hand. Should it have made a more cohesive texture? Should I add a bit of water? 
Thanks - and I love your recipes!!

https://content.jwplatform.com/videos/ufeY9drf.mp4

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These homemade chocolate peanut butter fat bombs taste like biting into a Reeses peanut butter cup.

Peanut Butter Cup Fat Bombs

coconut oil

chocolate chocolate chips

peanut butter, coconut oil, or chocolate chips

Grease or line a mini muffin tray, candy molds, an ice cube tray, or a plastic container. If not easily stir-able, gently heat the nut butter and oil. Stir first three ingredients until smooth, then portion into the container. Stir together remaining ingredients, then smooth on top. Freeze to set.

This fluffy no-bake pumpkin cheesecake sits in a crunchy gingersnap crust. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake long enough so it can set.

No Bake Pumpkin Cheesecake

(200 grams) gingersnap cookie crumbs*

teaspoon each: ground ginger and ground cinnamon

Tablespoons (85 grams) unsalted butter, melted

(50 grams) granulated sugar sugar

(240 milliliters) cold heavy cream cream

two 8-ounce blocks (450 grams) full-fat cream cheese, softened to room temperature

(227 grams) pumpkin puree*

(90 grams) confectioners’ sugar

(50 grams) packed light or dark brown sugar

vanilla extract

pumpkin pie spice*

cinnamon

salt

Whipped Cream and/or Salted Caramel

Make the crust

Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it&#8217;s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.

Make the filling

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners&#8217; sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don&#8217;t want to deflate all the air in the whipped cream.

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. I don&#8217;t recommend using the freezer to set this cheesecake filling.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Serve cheesecake with optional toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

This recipe was delicious, light and fluffy. Loved the gingersnap crust. It went together perfectly.  5 stars.

https://www.youtube.com/watch?v=SYj1qmfrAeg

his fluffy no-bake pumpkin cheesecake sits in a crunchy gingersnap crust. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake long enough so it can set.

Ingredients

Gingersnap Cookie Crust
2 cups (200g) gingersnap cookie crumbs*
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)

Cheesecake
1 cup (240ml) cold heavy cream or heavy whipping cream
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Optional Toppings
Whipped Cream and/or Salted Caramel

Get the full recipe: https://sallysbakingaddiction.com/no-bake-pumpkin-cheesecake/ 

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#baking #recipes #pumpkincheesecake

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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No-Bake Pumpkin Cheesecake | Sally's Baking Addiction

Layers of crunchy apples, creamy cheesecake, and candy bars make this Apple Snickers Cheesecake Trifle an impressive no bake dessert.

Apple Snickers Cheesecake Trifle

angel food cake,

packages cream cheese, softened

brown sugar

caramel ice cream topping

Crunch Pak mixed apples, diced (6 cups)

bag Snickers baking bites, quartered

Set aside 2 Tablespoons of the candy bar...

Set aside 2 Tablespoons of the candy bar pieces.

Beat the cream cheese and sugar until creamy....

Beat the cream cheese and sugar until creamy. Add 1/2 cup caramel topping and beat again.

Fold 2 cups of Cool Whip into the...

Fold 2 cups of Cool Whip into the cream cheese mixture gently.

Place half the cake cubes in the bottom...

Place half the cake cubes in the bottom of the trifle bowl. Place 3 cups of the diced apples on top of the cake. Arrange the ones on the sides so that the apple peels are showing on the outside of the bowl, if desired.

Drizzle 2 Tablespoons caramel topping over the apples....

Drizzle 2 Tablespoons caramel topping over the apples. Sprinkle half of the chopped candy bars on top of the apples.

Spread half the cheesecake mixture on top of...

Spread half the cheesecake mixture on top of the apples and candy bars.

Repeat the layers again with the remaining ingredients...

Repeat the layers again with the remaining ingredients ending with the cheesecake.

Spoon the remaining Cool Whip on top of...

Spoon the remaining Cool Whip on top of the cheesecake and drizzle with caramel. Top with the reserved candy bar pieces.

These&nbsp;Mini Vegan Frozen S'mores Cupcakes made of nice cream make a portion-controlled healthy summer dessert that the whole family will love!

Mini Vegan Frozen S'mores Cupcakes

graham crackers (about 4-5 sheets)

dates (pitted and minced)

banana

tsp unsweetened cocoa powder

coconut cream

mini vegan marshmallows

vegan dark chocolate

graham crackers (crushed)

In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.

Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.

Top with coconut cream and place in the freezer for at least 30 minutes.

Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.

Drizzle with dark chocolate before serving and enjoy!

These&nbsp;Rainbow No Bake Brownies are perfect Vegan and Gluten Free Desserts for getting your chocolate fix any night of the week.

Rainbow No Bake Brownies

dates

almond flour

cocoa powder

tbsp melted coconut oil

tsp salt

tsp vanilla extract

rainbow sprinkles

dairy free dark chocolate (finely chopped)

coconut milk (can shaken)

Rainbow Sprinkles

In a food processor, puree the dates until they reach a thick paste. Add in the almond flour, cocoa powder, coconut oil, salt, and vanilla. Process until well combined then mix in the sprinkles.

Line a 9" square baking dish with parchment paper and press it firmly into the bottom. Place in the fridge.

Meanwhile, heat the coconut milk in a saucepan over medium high until boiling. Remove from the heat and pour over the chocolate. Stir until the chocolate has melted.

Remove the brownie base and pour chocolate all over the brownies. Sprinkle liberally with sprinkles. Refrigerate for at least an hour to set.

Cut into 16 bars and enjoy!

https://embed.mediavine.com/videos/uy14jskodvruxhsj62qc

These Rainbow No Bake Brownies are perfect Vegan and Gluten Free Desserts for getting your chocolate fix any night of the week.

A liqueur dessert is a sure way to warm up this winter and this classic tiramisu is sure to be a crowd pleaser.

Tiramisu

black coffee

marsala (see note)

eggs, separated

caster sugar

mascarpone

large packet of sponge finger biscuits (savoiardi)

NESTLÉ Bakers' Choice Cocoa,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=BrbXg3ODE6G6CbakMGZdSmFn7AUS8-sG&=domain=taste

BrbXg3ODE6G6CbakMGZdSmFn7AUS8-sG

Here's what you need: powdered sugar, creamy peanut butter, chocolate

3-ingredient Peanut Butter Cups Recipe by Tasty

sugar,

chocolate, melted

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Stir peanut butter and powdered sugar together until smooth.

Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.

Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.

Cover each dollop of peanut butter with more chocolate and smooth out the top.

Refrigerate for 1 hour or until chocolate has hardened.

Remove peanut butter cups from the liners.

https://vid.tasty.co/output/9996/mp4_640x640/1473790210

Easy white chocolate mousse made with cream cheese for an amazingly delicious treat that’s perfect for Valentine’s Day or any day!

Easy White Chocolate Mousse

whipping cream

cream cheese

sugar, divided

In a medium mixing bowl, beat the whipping...

In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.

Gently melt the white chocolate in a small...

Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.

Using the same beaters you used to beat...

Using the same beaters you used to beat the whipping cream, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.

Beat in the white chocolate, vanilla extract and...

Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.

Fold in the whipped cream. If it's not...

Fold in the whipped cream. If it's not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!

Taste the mousse and if it's not sweet...

Taste the mousse and if it's not sweet enough, fold in a tablespoon or two of powdered sugar until the mousse is sweet enough for your liking.

Serve immediately or refrigerate for 1-2 hours for...

Serve immediately or refrigerate for 1-2 hours for a firmer version.

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