8 healthy, no-bake desserts to make this summer

can you tell we're having a heat wave in NYC right now? promise this list will have you drooling

recipes from today’s reel! xx

vegan cookie dough ice cream sandwiches

cookie dough layer

(measurements are for one layer, double or make each layer separate)

ingredients:

• 2 cups almond flour

• 1/2 cup creamy salted peanut butter

• 1/3 cup maple syrup

• chocolate chips for mixing in

directions:

add the flour, pb, and maple syrup to a bowl. stir to combine until a dough forms, then stir through chocolate. transfer dough to a parchment paper lined brownie tin and press down to form an even layer. let set in the freezer for a few minutes while you make the ice cream layer

ice cream layer

ingredients:

• 1 cup cashews, soaked overnight or for 1 hour in boiling water

• 1 can full fat coconut cream

• 1/3 cup maple syrup

• splash of vanilla extract

add everything to a blender and blend on high until smooth and creamy. spread over the cookie dough layer, then place back in the freezer to set (2-3 hours).

make the second batch of cookie dough and spread evenly on top of the ice cream layer. place back in the freezer to set. once completely set, slice and enjoy!

peanut butter oreo cheesecake bars

ingredients:

layer 1:

• 10-12 oreo cookies

• 10 tbsp butter, melted

layer 2:

• 16oz softened cream cheese

• 1/2 cup powdered sugar

• 1/4 cup full fat coconut milk (can sub heavy cream)

• 4 tbsp creamy salted peanut butter

for topping: crushed oreos and peanut butter

directions:

add the oreos and butter to a food processor. pulse until a crumbly mixture forms. transfer this to a parchment paper lined baking dish and flatten until even and uniform. set this in the freezer to harden while you make the cheesecake layer. add the cream cheese, powdered sugar, coconut milk, and peanut butter to a food processor and whip until smooth and fully mixed. dollop the mixture onto the hardened cookie crust and spread evenly. cover with plastic wrap and place the baking dish in the freezer to set for a few hours or overnight. when ready to serve, top with crushed oreos and peanut butter. slice and enjoy!

peanut butter cookie dough frozen yogurt cups

ingredients:

layer 1:

• 1 cup chocolate chips + 1 tbsp coconut oil (melted, for dunking)

layer 2:

• 1/2 cup yogurt of choice (i used vanilla coconut yogurt)

• 2 tbsp creamy salted peanut butter

• 1 scoop vanilla protein of choice

• chopped chocolate

layer 3:

• 1/3 cup creamy salted peanut butter

• 2 tbsp maple syrup

layer 4:

• 1 cup chocolate chips + 1 tbsp coconut oil (melted, for dunking)

directions:

melt your chocolate for layer 1 and line the cavities of a muffin tray with a spoonful of chocolate in each, swirling around the sides to make sure those and the bottom are all coated. place in the freezer for 10-15 min to set. while that’s setting, prepare layer 2. in a small bowl, whisk together the yogurt and peanut butter until smooth, then add the protein powder and mix again. stir through the chocolate. remove the muffin tray from the freezer and dollop a spoonful of the cookie dough yogurt into each cup. set in the freezer while you mix together the peanut butter and syrup for layer 3 (should form a caramel like texture that you can roll in your fingers). add a dollop to each cup, then pour over the final layer of chocolate. place in the freezer to set for a few hours or overnight. when ready to eat, let thaw for a few minutes before enjoying!

chocolate peanut butter banana freezer bites

ingredients:

• 1 medium banana, cut into coins

• creamy salted peanut butter

• dry roasted peanuts

• melted chocolate

directions:

this couldn’t be an easier assembly haha. layer your banana coin, peanut butter, peanuts, and melted chocolate into a deep ice cube tray. freeze for a few hours (better overnight, as the peanut butter layer will need the most time to set!). pop out of the tray and enjoy (my favorite way to eat them is slightly thawed).

no-bake vegan chickpea cookie dough blondies

to a blender add the following:

• 1 cup rinsed and drained chickpeas

• 1/2 cup creamy salted peanut butter

• 1/3 cup maple syrup

• pinch each of baking powder, cinnamon, sea salt

• chocolate for mixing in and drizzling

mix everything on high until a smooth batter forms. transfer to a bowl and stir through chocolate chips. transfer batter to a brownie tin and bake at 350F for 20-22 min. let cool before slicing (or drizzling with chocolate)!

i enjoy these both cold or slightly warmed up in the microwave :)

vegan frozen yogurt stuffed dates

not much of a recipe but more of a how-to! i just lined the bottom fo each cup in a cupcake linter with a split open pitted date. next layer peanut butter, yogurt, crushed almonds, and finally a melted chocolate coating. freeze for only a few minutes in order to keep these soft and gooey but still chilled :)

3-ingredient vegan dark chocolate mousse cups

• 1 cup dark chocolate chips

• 1 tbsp coconut oil

• 2 ripe bananas

start by melting the chocolate and coconut oil in the microwave in two 30 second increments (stirring in between). then add the melted chocolate and bananas to a blender and blend until smooth. transfer the mix to a cupcake tray lined with liners and freeze for an hour or until set. these taste best slightly thawed from the freezer so that’s what i recommend!

no-bake vegan chocolate pecan pie brownies

base layer

ingredients:

• 1/2 cup creamy tahini

• 3 tbsp melted coconut oil

• 1/3 cup maple syrup

• 1/3 cup cacao powder

directions:

add all of the ingredients to a mixing bowl and combine until a uniform, moldable dough forms. transfer this to a brownie tin or a parchment paper lined tupperware and press flat to desired thickness (i made these bars pretty thick so i didn’t spread the base layer too much)! place in the fridge to set for a few minutes while you prepare the middle layer.

caramel pecan pie layer

ingredients:

• 6-8 soft pitted dates

• 2 tbsp creamy tahini

• 1/2 cup raw pecans, finely chopped

add the dates and tahini to a food process or blender and blend until a thick, sticky paste forms. this took about 3 minutes for me. at this point stir through the pecans until fully coated. transfer this layer to the base layer and spread evenly.

chocolate layer

ingredients:

• 1 cup chocolate chips of choice

• 2 tbsp creamy tahini

melted the chocolate and tahini until smooth. pro-tip: i’ve been melting chocolate with tahini instead of coconut oil and it’s a GAME CHANGER. so much thicker and easier to bite into later! i melted mine 30 seconds in the microwave, stirred, and then another 10 seconds. pour this layer over the top and place in the fridge to set for at least an hour. slice and enjoy!