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7 No-Bake Pastry & Cake Recipes

7 No-Bake Pastry & Cake Recipes

A taste of childhood wonder.




If you don’t like store-bought cakes and pastries and would rather not spend too much time cooking desserts, you’ll love these quick recipes! All of them use natural organic ingredients and require no baking whatsoever.

Take your pick:

1. Bounty Bars.

recalibratedbodies

What you’ll need:

  • 3 cups shredded coconut;
  • 1 cup sweetened condensed milk;
  • 15 oz semisweet chocolate.

What to do:

1. In a medium bowl, mix coconut and sweetened condensed milk to make a thick and sticky paste.

2. Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. Arrange the coconut bars on a baking sheet lined with parchment paper and put in the freezer for about 20 minutes.

3. In the meantime, cut the chocolate into pieces and put it in a bowl, then melt the chocolate in a microwave.

4. Remove rectangles from the freezer. Using two forks, dip one rectangle halfway into melted chocolate. Roll it to cover all sides.

5. Using one fork, remove the rectangle from the melted chocolate. With the other fork, remove excess chocolate and arrange your homemade Bounty on a lined baking sheet.

6. Allow a few hours for the chocolate cover to set.

2. Raffaello.

whereismyspoon

What you’ll need:

  • 30 blanched almonds;
  • 7 oz butter;
  • 8.5 oz desiccated coconut;
  • 1 can sweetened condensed milk.

What to do:

1. Start by roasting the almonds. Give the almonds to a large pan without the addition of any fat and roast shaking the pan often until the almonds are golden on both sides.

2. Put 7 oz of the desiccated coconut to a bowl. Add the sweetened condensed milk and butter and stir well.

3. Start rolling the coconut balls. Take a small amount of the coconut mixture in your hand, flatten it, place a roasted almond in the middle and roll the ball.

4. Roll the balls into the extra coconut in the bowl and place them on the platter.

5. When all the balls are ready, place the platter in the fridge and allow the Raffaello to firm up.

3. Sherbet.

lilluna.com

What you’ll need:

  • 3.5 oz warm butter;
  • 2 bars white chocolate;
  • 3.5 oz walnuts;
  • raisins to taste.

What to do:

1. Melt the chocolate in a microwave.

2. Chop the walnuts.

3. Mix all ingredients and put them into a rectangular mold.

4. Refrigerate for 2 hours to firm up.

4. No-Bake Chocolate Cake.

thekitchenismyplayground

What you’ll need:

  • 3 boxes 3.5 oz instant vanilla pudding;
  • 3 cups milk;
  • 8 oz cool whip;
  • Graham crackers.

Topping:

  • 1/4 cup milk;
  • 1/3 cup cocoa;
  • 1 cup sugar;
  • 1 stick butter;
  • 1 teaspoon vanilla.

What to do:

1. Combine pudding mix and milk; beat. Stir in Cool Whip.

2. Place a layer of Graham crackers in bottom of a dish. Spread 1/2 filling mixture on top.

3. Repeat with another layer of crackers, add rest of filling, top with final layer of crackers.

4. Bring cocoa, milk, and sugar to a rolling boil; a full minute, stirring frequently.

5. Remove from heat, cool 1 minute.

6. Add butter and vanilla, stir till butter is melted.

7. Pour chocolate topping over crackers and refrigerate overnight.

5. Energy bars.

minimalistbaker

What you’ll need:

  • 3 tablespoons natural salted peanut butter;
  • 1/2 cup chocolate chips;
  • 1/2 cup rolled oats.

What to do:

1. Put oats, chocolate chips, and peanut butter into a food processor and pulse or mix until combined.

2. Transfer to a pan and press down until uniformly flat.

3. Pop in freezer for 15 minutes to set.

4. Remove and cut into bars. Will keep fresh in an air-tight bag or container for up to a week.

6. No-Bake Chocolate Biscuit Cake.

happyfoodstube

What you’ll need:

  • 4 cups digestive biscuits;
  • 2 1/2 cups dark chocolate;
  • 1/2 cup condensed milk;
  • 1 1/2 stick butter.

What to do:

1. Break the biscuits and throw them in a large bowl.

2. Melt the chocolate and butter over a pot of simmering water. Remove from the heat. Stir in the condensed milk.

3. Pour melted chocolate over crushed biscuits and stir until all the pieces are well covered with chocolate.

4. Line a loaf cake tin with baking parchment paper. Fill the tin with biscuit mixture and press down hard using the back of a spoon.

5. Scrape chocolate from the sides of your bowl and pour this over the biscuit cake. Spread evenly.

6. Cover the cake with tin foil and refrigerate overnight.

7. Chocolate Bites.

beamingbaker

What you’ll need:

  • 1 cup natural, unsalted creamy peanut butter;
  • 1/3 cup pure maple syrup;
  • 1/3 cup coconut flour;
  • 1/4 cup cocoa powder.

What to do:

1. In a medium bowl, add peanut butter, maple syrup, coconut flour and cocoa powder. Whisk as long as you can with a blender.

2. Scoop and drop peanut butter balls onto a baking sheet, spaced evenly apart.

3. Transfer to the freezer to chill for 20–30 minutes, until somewhat firm.

Are you ready to try any of these recipes?

Nikita Skorobogatov






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