We’re in the course of the most well liked a part of the summer season and in case you’re like me, you’d slightly not use the oven proper now. However regardless of the warmth, my candy tooth by no means takes a trip. The answer? No-bake desserts! They’re simple to place collectively and go away the oven fully out of the combo.
Beneath are a few of my favorites. The entire recipes are gluten free however be happy to make use of a gluten-full different in case you aren’t bothered by gluten!
Peanut Butter Bars
These bars are mainly like an enormous peanut butter cup! They’re a crowd favourite and are all the time fast to go.
Components:
1 package deal gluten free graham crackers
2 sticks of butter, melted
1 cup peanut butter
2 cups powdered sugar
8 peanut butter cups
1.5 cups semisweet chocolate chips
1 tbs coconut oil
Directions:
Place the graham crackers in a meals processor or blender and mix till there are not any massive items left (ought to be concerning the texture of sand). In case you don’t have a blender/meals processor, you may simply place the crackers in a ziplock bag and crush them with a rolling pin. Add the crumbs to a big bowl.
To the bowl, add melted butter, peanut butter, and powdered sugar. Stir till mixed.
Press the combination right into a pan. For thicker bars, use an 8×8 pan. For thinner bars, use a 9×13 pan.
Chop up peanut butter cups into bite-sized items and press them onto the highest of the combination within the pan.
Soften chocolate chips with 1 tbs coconut oil. You’ll be able to both do that on the stovetop utilizing the double boiler technique or within the microwave 30 seconds at a time, stirring in between till totally melted.
Pour chocolate on high of the peanut butter combination.
Place in fridge till it’s solidified (about 4 hours) and serve!
Espresso-Free Chocolate Tiramisu
This dessert is the right summer season dessert! Cool, creamy, and exquisite to current!
Components
1 package deal Schar gluten free girl fingers
1 field chocolate pudding combine
2 cups chilly milk (I used almond milk, however any milk works)
2 packets of scorching chocolate combine (and the quantity of water it requires on the package deal)
8 oz mascarpone cheese
8 oz cool whip
Directions:
Make the new chocolate in response to package deal instructions. Let it cool when you do the subsequent steps. You seemingly received’t want the two full servings, however you’ll want greater than 1.
Make the pudding in response to the package deal directions. Most will name for whisking combine for two minutes with 2 cups of chilly milk. Let it sit and put aside.
Combine collectively the mascarpone and funky whip. Put aside.
Pour your scorching chocolate right into a flat dish (I used a plate with excessive sides—you need sufficient room to totally dip your girl fingers). One after the other, utilizing half of the woman fingers, dip either side into the new chocolate so it’s totally coated (they soak it up fast!). Place every dipped finger right into a 9×9 casserole dish till the underside is roofed. Be at liberty to interrupt one in half so as to totally cowl the underside.
Spoon half the mascarpone/cool whip combine on high of the cookies and unfold it evenly.
Spoon half the pudding on high subsequent and unfold it out.
Do one other layer of dipped girl fingers after which repeat steps 5 and 6.
Non-obligatory: You’ll be able to swirl a little bit further mascarpone/cool whip combine into the highest pudding layer to present it a marbled end.
Let it arrange within the fridge for at the least 4 hours, however in a single day is finest.
Freezer Pumpkin Cheesecake
Although it’s nonetheless summer season, I’m beginning to see all of the fall-lovers posting about how they’ll’t wait to drag out their pumpkin decorations! This freezer pumpkin cheesecake is the right compromise—cool and refreshing like ice cream with only a trace of fall enjoyable.
Components:
1 package deal gluten free graham crackers, crushed
5 tbs unsalted butter, melted
1 package deal full-fat cream cheese, at room temperature
1 cup canned pumpkin (ensure it’s simply pumpkin and never pumpkin pie filling)
1 tsp pumpkin pie spice
1 can full-fat sweetened condensed milk
8oz cool whip
Directions:
Mix the graham crackers till clean in a meals processor or blender, or crush in a ziplock bag with a rolling pin. Add to a bowl and blend in melted butter. Stir till crumbs are totally coated.
Spray a pie dish or a 9 inch spring-form pan with non-stick cooking spray after which press the crumbs into the underside of the pan.
In a separate bowl, add the cream cheese and beat with a mixer till it’s good and creamy. Add within the pumpkin and pumpkin pie spice and stir till mixed.
Add in sweetened condensed milk and stir till mixed and clean.
Fold within the cool whip till mixed and clean.
Pour the combo on high of the crust. Cowl with plastic wrap and place within the freezer for at the least 6 hours or in a single day.
Whenever you’re able to serve, take away from freezer and minimize slices with a pointy knife.
Selfmade Peanut Butter Cups
These are an enormous favourite in my home and I usually make them for my neighbors as nicely! They lately got a really costly field of European goodies and so they advised me they preferred these peanut butter cups higher 😊
Components:
12 oz bag of chocolate chips (you are able to do milk chocolate or darkish chocolate, whichever you like!)
1 tbs coconut oil
1 cup peanut butter
1 cup powdered sugar
Directions:
Combine peanut butter with powdered sugar and put aside.
Soften chocolate with coconut oil—you may both do that utilizing the double boiler technique on the range or within the microwave, microwaving for 30 seconds at a time and stirring in between till melted.
Line a muffin tin with paper baking cups.
Spoon a little bit chocolate into every cup—sufficient to only coat the underside.
Add a spoonful of peanut butter on high of chocolate layer.
Prime peanut butter with one other spoonful of chocolate, ensuring peanut butter layer is totally coated.
Place them within the fridge till they’re totally set! Usually takes about 2-3 hours.
Whereas all of those recipes make for excellent summer season treats, chances are you’ll simply need to make all of them 12 months spherical!
Meaghan Penrod lives in Connecticut and is the creator of the gluten free meals weblog Low Key Gluten Free. She shares recipes, restaurant finds, merchandise, and ideas for residing with Celiac Illness. You’ll be able to observe her at @lowkeyglutenfree on Instagram and Fb or take a look at her weblog at lowkeyglutenfree.com.
