no bake desserts

Marshmallow-free cereal treat bars made using honey and peanut butter are crispy and chewy and easy to make.

Honey Peanut Butter Rice Krispie Treats

Rice Krispies Cereal

honey

peanut butter

salt

Grease your pan with butter or baking spray.

Pour the cereal into a large mixing bowl.

Pour the honey into your saucepan and set over medium heat.

Bring to a rolling boil then allow it to boil for one minute.

Remove from the heat and stir in the peanut butter and pinch of salt.

Pour over top of the cereal and stir until well combined.

Spread into the prepared pan and press down gently.

Set aside for at least 1 hour until the bars feel firm.

Cut into 16 squares.

Even if you aren't on the Keto diet you'll love these Keto Peanut Butter Squares from Delish.com.  

Keto Peanut Butter Squares

Cooking spray,

c. smooth unsweetened peanut butter

c. coconut flour

c. keto friendly powdered sugar,

pure vanilla extract

kosher salt

c. keto friendly chocolate chips

coconut oil

Flaky sea salt,

https://streaming.hearstdigitalstudios.com/ae5622e9-7406-4b5d-a8ec-387ad00545fc/video_rover_16x9_1080p_hd_1526319398_44980.mp4

These Decadent Peanut Butter Squares Hit The Spot

Save time and make Rich & Super Creamy Instant Pot Rice Pudding in pressure cooker! Your family will love this Comforting & Deliciously Easy Rice Pudding Dessert.

Instant Pot Rice Pudding

(about 240 g) cold Water

(about 182.4 g) Jasmine rice

(about 4 g) Cinnamon stick

½ teaspoon (about 1.17 g) Nutmeg

(about 50 g) beaten Egg

(about 0.81 g) Sea salt

(about 4.4 g) Vanilla extract

(about 68 g) White sugar

(about 528 g) Whole milk

(about 14.4 g) Unsalted butter

Raisins

Ground cinnamon

Learn how to make marshmallows without corn syrup (or with corn syrup) with this step by step detailed recipe. Once you know the basics, you can make perfect vanilla marshmallows every single time. Please note there is 6 hours of inactive time. Intermediate - This recipe will be easy for those who like to cook / bake regularly.  Using the tips given in the post will make the process easy. Please read the whole recipe (and post) before proceeding for the first time.

Basic Homemade Marshmallows

sugar

agave syrup (or 1/4 cup corn syrup)

water (increase water to ⅔ cup if you’re

water (for the gelatin)

tsp gelatin (about 3 packets of Knox gelatin (21. 6 g))

½ tsp pure vanilla extract

confectioner's sugar (sifted)

cornstarch (cornflour)

Place the sugar, agave syrup (or corn syrup), and water in a pot. Stir until the sugar is moistened and mixed with the water.

If you’re not using agave or corn syrup, place the sugar in the saucepan and pour the water along the edge of the saucepan. Make an “X” in the sugar using your finger - wall to wall, to let the water spread and moisten the sugar.

Heat over medium-high heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat.

Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point.

After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, then cover the saucepan for a further minute to allow the condensation to wash down the sugar crystals into the syrup.

Clip the sugar thermometer to the side of the saucepan, and set the temperature between 242 - 245°F. Let the sugar syrup cook until it reaches this temperature. If you don't have a sugar thermometer, please check the sugar stage every 5 minutes until it reaches the firm-ball stage (please read the recipe notes in the post to learn how to do this).

While the sugar syrup is cooking, prepare the gelatin. Place ½ cup of water in the mixer bowl. Add the gelatin to the water and mix to moisten the gelatin. Set aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes). Place the bowl in your mixer, with the whisk attachment.

When the sugar syrup reaches the right stage, remove it from the heat and let the bubbles subside. While the mixer is running on medium - low speed, pour the sugar syrup into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup). Add the salt and increase the speed to medium - high.

Whisk on medium - high for 3 - 5 minutes until the marshmallow base is doubling in size and is white, fluffy and smooth. Mix for a further 3 -5 minutes on high speed, allowing the marshmallow to volumize more (upto 3 times).&nbsp; Do not mix if the marshmallow base is already cooled down, as this will create tough marshmallows. (You can whisk the marshmallow on high for about 5 - 6 minutes to shorten the time as well, just make sure the base is fluffy, white and upto 3 times more than the initial volume)

While the marshmallow base is whisking, prepare the pan and utensils you will be using. Rub an 8 x 8 inch pan with shortening or butter (you can line this pan with parchment paper if you prefer). Brush all the utensils - spoon, spatulas with the same fat as well.

Optional - whisk the 2 egg whites in a clean metal bowl until you have stiff peaks. Set aside until needed.

Add the vanilla, (and egg whites - if using) to the marshmallow base and whisk for a further minute on high speed to combine the vanilla (and egg whites).

Scrape the marshmallow base into the prepared pan using an oiled cake spatula or flexible scraper. Spread the marshmallow evenly in the pan using the oiled spatula.

Sieve confectioner’s sugar over the top of the marshmallow and allow the marshmallow to set for at least 6 hours.

Turn the set marshmallow out onto a work surface dusted with dusting powder. Cut the marshmallows with an oiled knife or a pair of scissors. Toss the marshmallow in the dusting powder and store in an air-tight container.

Homemade Marshmallow Base

Mix the confectioner&#039;s sugar and cornstarch together until well combined. Set aside until needed.  There is more than enough for multiple batches. I like making extra so I can store my marshmallows with some of the dusting powder and store the rest for another batch.

Dusting Powder

If you like chocolate crunch bars, these healthy Chocolate Quinoa Crisps will be your new best friend! They're vegan, no bake, and SO FUN to eat!

Chocolate Quinoa Crisps

refined coconut oil, melted

agave nectar

cocoa powder

vanilla extract

puffed quinoa

In your bowl, whisk together the melted coconut oil, agave nectar, cocoa powder, and vanilla until smooth.

Use a cookie scooper to scoop about 8 mounds on a baking sheet lined with parchment paper.

If the mixture is chilly, it will harden and be difficult to scoop. Microwave it for about 10 seconds to loosen up the batter if needed.

Use your fingers to gently press the tops to flatten them out.

Pop in the fridge or freezer for 1 hour until harden.

Transfer to a bag or container and store in the fridge until you&#8217;re ready to eat!

These look delicious Lindsay! 
I’m totally making these like ASAP! 
I have a question that may sound kind of silly but the quinoa is uncooked straight from the package right?? 
Thanks for sharing!

Thanks for sharing where to buy the puffed quinoa, I will be making this as soon as it arrives!

I made these, and they were great. Awesome healthy alternative to chocolate. I did, however, notice that the puffed quinoa wasn't at all crispy, which is what I was expecting. Wondering if I bake the puffed quinoa in the oven for a bit, do you think it will get more of a crispy/crunchy feel? 

These ended up being great for Passover (yay for quinoa being non-chametz), but I missed the "puffed quinoa" part of the ingredient list and bought regular quinoa that I had to toast/puff myself. Even with toasting/popping the uncooked quinoa, it was still maybe a little too crunchy, but overall the toasted quinoa gave my cookies the effect of an ultra-crunchy Crunch Bar (which isn't necessarily a bad thing). I made the chocolate as directed but added in some melted milk chocolate morsels for extra chocolate-yness, and it came out delicious. Thanks for the recipe.

Thank you for sharing this fun idea! I couldn't find puffed quinoa in my local grocery store, so I ended up popping my own at home. When I tried to make the clusters they did not look as beautiful as yours, even though I followed the exact recipe and used an ice cream scooper (I think mine at home was too big). Because it was looking messy as crisps, I decided to put it together into one full bark, and then broke it apart into pieces after it sat in the fridge. 

I brought it for a friends birthday and my friends loved it! I liked it the best served on top of yogurt as a crunchy granola substitute. Featured your recipe on my blog (ahavabite.com) &lt;3

Hi I was just wondering how to get them into a nice shape like a cookie? I am having a hard time with the mixture going everywhere. Maybe I am "folding the Quinoa" wrong? Thanks so much! Love the recipe :)

These are so yummy! I’ll start by saying that I ordered what I thought was popped Quinoa but turns out it wasn’t, so because I had already bought and opened this un-popped Quinoa I googled how to pop it myself. Basically rinse and dry then use a heavy bottom pot with a lid and pop 1/2 cup at a time. With me popping it myself it gave the Quinoa a smoky-like flavor so when I finally got to taste one of these it almost had a coffee flavor. I used the ingredients listed, made no substitutions and used the 1x recipe. I managed to get a recipe calculator, these came out to 71 cal/cookie. My recipe yielded 28 cookies. Anyways, I hope this helps at least one person cause it’s worth it! Can’t wait to share the wealth. Next time I’ll try to use pre-popped Quinoa to see if the texture and/or flavor is different. 

Thanks!

Hi! Recipe was very easy to make, I puffed my own quinoa and I probably shouldn’t have done that it wasn’t as good as it could be. How many calories are in this?

I made this several times and they are the favorite of my friends.
i use a muffin top pan to hold and shape the crisps and have experimented with putting nuts like macadamia or a sprinkling of chopped coconut on top. Also, I don’t use agave. Instead I grate
70% dark chocolate into the mixture to my taste as the only sweetness. 

Love these! Just made them and my dessert loving 14 yr old son might just ear them all! The texture is amazing with quinoa crisps. Thank you for creating this easy satisfying treat!

These were amazing! So simple to make and they truly taste just like a nestle crunch bar! My son said it was hard for him not to eat the whole tray!

Hi Lindsay!
I just made these delicious cookies and my Family loved them. Do you know how many calories- each cookie has? per

Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!

This was the first toasted pinenut recipe I made. i tried making my own puffed quinoa. It wasn’t very successful. My husband liked them even though they were very crunchy. Next time I will find some puffed quinoa. Also need to keep these in the freezer.  But the recipe is easy and fast to make. 

https://www.youtube.com/watch?v=oanPo2po65Q

If you like chocolate crunch bars, these healthy Chocolate Quinoa Crisps will be your new best friend! They’re vegan, no bake, and SO FUN to eat!

RECIPE: https://thetoastedpinenut.com/chocolate-quinoa-crisps/
PB version: https://thetoastedpinenut.com/peanut-butter-quinoa-crisps/
Choco PB quinoa bars: https://thetoastedpinenut.com/crispy-chocolate-peanut-butter-bars/
Choc PB crunch balls: https://thetoastedpinenut.com/peanut-butter-crunch-balls/

where to buy puffed quinoa: 
https://nuts.com/cookingbaking/grains/quinoa/puffs.html
https://carringtonfarms.com/organic-crispy-puffed-quinoa-family-size/

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** if you're reading this, you're awesome and I love you.

Chocolate Quinoa Crisps || no bake + gluten free

If you love chocolate then chocolate lasagna is the layered dessert for you. It&#039;s full of creamy, dreamy flavors and textures that make your taste buds happy.

Chocolate Lasagna

Oreo cookies (1 package regular cookies (do not remove cream

butter

cream cheese (room temp)

milk (1%)

Cool Whip (non-fat, 2 (8-oz) containers, separated)

chocolate

chocolate chips

Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.

Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed.

Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.

In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well.

Fold the contents of one of the 8 oz Cool Whip containers into the cream cheese mixture.

Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.

While it's setting, to a large bowl, add the pudding mixes and 2 3/4 cups milk and beat on medium until it starts to thicken.

Spread the pudding mixture over the cream cheese layer. Put back into the fridge to set for another 10 minutes.

Once set, gently spread the remaining 8 oz of Cool Whip over the top and sprinkle with mini chocolate chips.

Cover with plastic wrap and let chill for at least 4 hours in the fridge or 1 hour in the freezer before you slice.

https://embed.mediavine.com/videos/pflqtpxim4grvdrjfgpw

If you love chocolate then chocolate lasagna is the layered dessert for you. It's full of creamy, dreamy flavors and textures that make your taste buds happy.

Your family will enjoy this easy, delicious blueberry cheesecake dessert!

Blueberry Cheesecake Dessert

graham cracker crumbs (or 2 sleeves of graham crackers, crushed)

butter, melted

lemon juice

whipped topping, thawed

can of blueberry pie filling

Chocolate semifreddo with fresh raspberries

dark chocolate

eggs,

(110 grams) caster sugar

(125 milliliters) amaretto liqueur*

thickened cream

raspberries,

Cocoa powder, to dust

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

Spread some festive cheer, by giving these delicious coconut ice slices to friends and family.

Fresh raspberry and mascarpone coconut ice

mascarpone

desiccated coconut

punnet raspberries

tsp vanilla extract

This no bake dessert is easy, quick and packed with coconut rum decadence. You only haveto worry about eating them all before they make it to the table!

Coconut Rum Balls - No Bake Dessert

Vanilla Wafers

Raw Almonds

tbsp Cocoa Powder

Honey

Coconut Rum (Malibu Coconut Rum)

Sugar (For Rolling Formed Balls)

Using a food processor, combine vanilla wafers, almonds and cocoa powder. Blend until desired texture (course ground meal). It may still be a little chunky because of the almonds but this will chop more after wet ingredients are added.

Add honey and coconut rum to mixture in food processor. Process until blended.

Shape into balls about the size of a quarter. If you have a melon baller that works well or you can just use your hands.

Roll in granulated sugar until coated on all sides. You can also roll them in cocoa powder or confectioners’ sugar if you prefer.

Store coconut rum balls in the refrigerator or at room temperature. Consume within 2-3 days.

These Peppermint Truffles are made with a sweet and creamy dark chocolate peppermint ball coated in white chocolate and topped with crushed candy canes. You can&#39;t have Christmas without chocolate and peppermint and these festive truffles make the best holiday candy! Gluten-free, dairy-free, vegan, paleo with low carb and keto sweetener options. 

Peppermint Truffles

chocolate chocolate chips

coconut cream

maple syrup

peppermint extract (can

⅛ teaspoon fine grain sea salt

plant-based protein powder

dairy-free white chips chocolate

red & white candy canes or peppermint candies

Line a baking sheet with parchment paper. Set aside.

In a medium pot or over a double-boiler, combine the chocolate and coconut cream on low heat, while stirring constantly until the chocolate is melted and the mixture is smooth and combined. Stir in the nut butter and maple syrup. Remove the pot from the heat and add the peppermint, vanilla, salt and optoinal protein powder (if using) and whisk again until very smooth. Taste and add more sweetener or peppermint extract to taste.Chill in the refrigerator for at least 20 minutes, or until firm enough to roll into balls

Scoop out 1/2 - 1 tablespoon-sized dough and roll it into a ball, repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10 minutes, or until firm.

Meanwhile, add white chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.Use a spoon to dip the truffles into the melted chocolate, then return them to the lined pan.Drizzle in a zig zag any remaining chocolate over the truffles and top each with a sprinkle of crushed candy canes.Return the pan to the fridge or freezer, for 10-15 minutes, or until the chocolate is set. Store leftovers in an airtight container in the fridge or freezer.

A cross between lemon meringue and key lime pies, Atlantic Beach Pie combines a salty crisp cracker crust with an orange-lemon custard filling and mounds of fresh whipped cream!

Atlantic Beach Pie

ritz crackers

unsalted butter (room temperature)

oz sweetened condensed milk

egg yolks (room temperature)

orange juice

lemon

orange

heavy whipping cream

Maldon coarse sea salt (for garnish / optional)

Preheat the oven to 350 degrees.

Using your hands, or a food processor, crush the ritz crackers finely but not to dust. Add the sugar, then knead in the softened butter until the crumbs hold together like dough.

Press the “dough” into an 8-inch pie pan. Chill for 15 minutes, then bake for 20 minutes or until the crust is fragrant and golden-brown.

Remove the crust from the oven and set it on the counter to cool. It doesn’t need to be cold, but give it at least 10 minutes to set a bit.

For the Crust

While the crust is cooling, set out a large bowl and whisk together the yolks, condensed milk, lemon zest, and orange zest. Slowly add in the citrus juice, whisking until fully combined.

Pour the filling into the shell and bake for 18-20 minutes. The pie is ready once the edges are set and the middle only slightly jiggles.

Set the pie out to cool to room temperature, then cover with aluminum foil and refrigerate overnight.

For the Filling

In a mixing bowl, beat the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff. Spread over the pie and return to the refrigerator until serving time.

Sprinkle coarse sea salt over the top of the whipped cream, slice, and serve!

For the Topping

This creamy no-bake Banana Pudding Icebox Pie is the perfect summer treat. Filled with flavors of the quintessential Southern dessert, banana pudding, this pie will keep you coming back for more!

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