Kat Cupcake: No-Bake

Showing posts with label No-Bake. Show all posts

February 15, 2019

Cookie Dough Caramel Bars (vegan, no bake, gluten free)

Kat @ Cupcake Kat 6:02 PM 0 Comments

I know it's winter but I love no bake treats sometimes! They're so easy to make and never disappoint!

Hopefully you'll have the patience to let them sit in the fridge but even without the wait they still taste great!

These bars are almost like candy with the delicious date caramel filling.

Cookie Dough Caramel Bars

Ingredients

Cookie Dough
1 1/2 cups oats
1/3 cup coconut flour
1/2 cup maple syrup
1/3 cup peanut butter
1/4 cup almond milk
1/3 cup chocolate chips

Caramel
3/4 cup pitted pits
1 tbsp coconut oil
1/3 cup maple syrup
1/4 cup peanut butter

Directions
1. Prepare an 8x8" pan with parchment paper at the bottom
2. In a food processor or blender, blend oats until they reach a flour consistency
3. Add coconut flour, maple syrup, peanut butter, and almond milk. Blend until combined and then add in chocolate chips and give the mixture a couple pulses
4. Remove mixture from processor and place half in your prepared pan
5. Place all caramel ingredients in food processor and process until smooth
6. Smooth caramel on to base
7. Scoop rest of cookie dough on top caramel
8. Place bars in fridge to allow them to set and then serve

May 2, 2018

Simple Raw Brownies

Kat @ Cupcake Kat 12:29 PM 0 Comments

I have slowly been becoming obsessed with raw no-bake desserts! And since I especially love chocolate brownies, I knew that I had to make a raw brownie recipe!

I find these ones reminiscent of Little Debbie's Cosmic Brownies, especially with the sprinkles! Which I used to eat all the time when I was little!

If anyone knows how to recreate those with a healthy twist but still just as fudgy please let me know ASAP!

These brownies are still better than Cosmic Brownies and maybe even more delicious! They're also vegan, raw, gluten free, paleo, and have no refined sugar!

They contain:

Cocoa powder

Coconut Oil

Almonds

Dates

Maple Syrup

Cinnamon

Salt

Sprinkles (optional)

And they're no bake so you can enjoy them in the hot summer months to come! Let me know if you try them out!

Raw Healthy Brownies
Makes 6-9

Ingredients

For Brownies
1 cup almonds
1 cup dates
1/4 cup cocoa powder

For Chocolate Topping
2 tbsp coconut oil
2 tbsp maple syrup
3 tbsp cocoa podwder
sprinkles (optional)

Directions

1. Line a loaf pan with parchment paper
2. Place all brownies ingredients in a food processor and blend until combined and mixture sticks together like a dough
3. Press dough into bottom of loaf pan
4. In a small bowl, microwave coconut oil until melted
5. Add in maple syrup and cocoa powder and whisk together until combined and it looks like chocolate
6. Pour chocolate on top of brownies, sprinkle on sprinkles and then chill until brownies are hardened

# Bars # Brownies

April 22, 2018

Vegan Peanut Butter Pretzel Bars

Kat @ Cupcake Kat 3:20 PM 0 Comments

Pretzels are such a great food. Like seriously I should have them more often because I could eat them all day long. In fact, I think I did just that from the ages of 2 to 4 years old.

I mean, who doesn't love a sweet and creamy snack! But what if I told you these are healthy too?!

These bars are refined sugar free and vegan!

These Peanut Butter Pretzel Bars are the perfect no-bake snack with summer just around the corner. The crust is soft almost like a shortbread because of the coconut flour but with a great crunch thanks to the pretzels.

The filling is wonderfully sweet, salty, and creamy. Anything with peanut butter is a yes to me so if you feel the same way, you’ll love these!

I used unsalted pretzels in these because I wanted to control the amount of salt i put in. If you only have salted feel free to use those instead. I think it would taste even better with the big and crunchy pieces of salt!

I think the tahini mixed into the filling adds an extra taste dimension to these. It makes them a little more savory and even creamier. I recommend using it if you have it one hand! However, if you don’t feel free to use more peanut butter instead.

Peanut Butter Pretzel Bars
makes 9 to 12

Ingredients
Crust

1 cup pretzels
1/3 cup coconut flour
2 tbsp maple syrup
2 tbsp almond milk
1/4 cup coconut oil, softened
1/4 tsp cinnamon

Peanut Butter Filling
1/2 cup peanut butter
1/3 cup tahini
1/2 tsp salt
1/2 tsp cinnamon
3 tbsp maple syrup
4 dates

Pretzels to top

Directions
1. Prepare an 8" dish by lightly oiling the bottom
2. Place all crust ingredients in a blender or food processor. Blend until combined. If some big pieces of pretzel are still there that is ok! You'll just have some crunchy bits. The dough should be sticking together.
3. Evenly and firmly press crust dough onto the bottom of your pan. Place in freezer as you prepare the filling.
4. Place all filling ingredients in a food processors and blend until smooth
5. Pour filling over crust
6. If desired you can press some pretzels on top of the filling. You can use whole pretzels like I did or crush some up and put those on top.
7. Place bars into freezer until solid
8. Serve either straight out of the freezer or allow bars to get all melty at room temperature

# Bars # No-Bake

March 25, 2018

Gelato Cheesecake

Kat @ Cupcake Kat 4:29 PM 0 Comments

Today I am going to share with you one of my favorite places in Calgary! And that place is Fiasco Gelato!

If you live in Canada, you may have heard of them since they sell their gelato in many grocery stores.

I love Fiasco Gelato. They have the best employees working there and such a cute shop.

I go to Fiasco Gelato almost every week and their gelato is some of the best I've ever had! They have new flavors that they've created right there in the shop every time we go.

A few weeks ago I picked up their Blueberry Basil Sorbetto and I was blown away!

Whoever says that sorbetto is boring has never tried Fiasco Gelato's! It was sweet, refreshing, and beautifully accompanied by the basil.

In their store, they offer some recipe cards featuring their gelato, these inspired me. I knew I had to develop some recipes with their products so I came up with this super simple cheesecake. All you have to do is blend together gelato with cream cheese, let it freeze and viola you have a lovely dessert that you can customize however you like!

I made a coconut crust for this so that it is gluten free as well. The coconut crust is incredible and went so well with the sorbetto I used. You can toast the crust like I did or leave it no-bake and just press it onto the bottom. You can also use a traditional graham crust or other crust if you do not like coconut.

If you do not eat dairy, do make sure to use a dairy free frozen dessert (like sorbetto!) and vegan cream cheese! I used honey to sweeten this and depending on the ice cream you use, you may have to add more or even none at all to get your desired sweetness.

Please let me know if you make this cheesecake!With the beginning of spring and summer just around the corner, it will be the perfect no-bake, refreshing, and cool treat.

Gelato Cheesecake
Make one cake, serves about 8

Ingredients

For Crust

1 1/2 cup shredded coconut
3-5 tbsp coconut oil, softened

For Cheesecake

1 cup (about 1/2 pint) sorbetto, gelato, or ice cream. This should be a little soft so that it's not too frozen to blend
2 packages cream cheese or vegan cream cheese, softened at room temperature
1/3-1/2 cup honey (or more or less)

Directions
1. Preheat oven to 350F if you are toasting your crust. Prepare an 8" spring form pan by placing some parchment paper on the bottom.
2. In a food processor, process crust ingredients into it is starting to stick together and the shredded coconut is small. Don't blend too much! We're looking for the coconut to be smaller but still visible like a dough, blending too much will create coconut butter.
3. Press dough firmly into bottom of pan. Bake for 10 minutes until coconut is fragrant and lightly brown. Set aside and allow to cool.
4. Place all ingredients for cheesecake in a large bowl and blend with a hand or stand mixer until combined, smooth, and creamy.
5. Pour cheesecake filling on top of your crust and place in freezer for at least 3 hours. You can get away with less but it might be hard to cut since the cake will be soft
6. I recommend taking the cake out of the freezer a couple minutes before serving so that it is a little creamier than frozen! Enjoy!

# Cake # Cheesecake