No-Bake Carrot Cake Balls

Guilt-Free No Bake Desserts

This Labor Day weekend will be a scorcher here in the PNW, so I hope you’ve got plans to be around water to cool off.  If you’re making a dessert for a legendary Labor Day BBQ with family and/or friends, no need to fire up your oven.  I’ve got you covered!  For your gatherings, here is a guilt-free no bake desserts recipe round up that are all kid-friendly and delicious.  During this back to school season make the Carrot Cake Balls as lunch box treats and after school snacks.  The kids will love them and you’ll feel good about your sweet littles getting a quality snack.

If you want a more thorough tutorial on each recipe, just click the title linked to its original post for helpful instructional images.

We will start out with a favorite vegan peanut butter chocolate pie which is a copy cat version of the Oreo crusted peanut butter pie.  You might want to check out the tutorial on this one because the photos are detailed and helpful.

Now let’s get to it.

Have a great weekend y’all!

Amy

Chocolate Peanut Butter Pie (makes 1 – 9 inch pie)

Peanut Butter Pie

crust

2 tablespoons cocoa powder

1/2 cup raw cashews

1/2 cup shredded unsweetened coconut

1/8 teaspoon sea salt

1/2 cup pitted dates ( I used 8)

filling

1 1/2 cups natural  creamy peanut butter, salted (make sure its natural PNB, no hydrogenated oils)

2- 6oz. containers of SoDelicious vanilla coconut milk yogurt

3 tablespoons pure maple syrup

2 teaspoons natural vanilla extract

1/8 teaspoon sea salt

1 cup coconut milk whipped cream (unsweetened)

topping

2 tablespoons cocoa powder

2 tablespoons pure maple syrup

2 tablespoons melted virgin coconut oil

Directions:

Crust: Place all of the crust ingredients into a food processor and blend.  Transfer crust to a 9 inch pie pan and press into a smooth even layer using wax or parchment paper.   Refrigerate until ready to use.

Filling: Combine the peanut butter, yogurt, maple syrup, sea salt, vanilla together until smooth.  Fold in the  coconut milk whipped cream.  Spread into prepared crust.  Refrigerate 1 hour.

Topping: In a small dish combine the cocoa powder and maple syrup until smooth.  Add the coconut oil, mixing until a smooth consistency is formed.  Spread over pie.

Freeze until ready to serve.  Remove from freezer 30 minutes before slicing and serving.  Yum!

 

These truffles are a terrific treat and you can sub out the hazelnuts for almonds.  Your guests will love these!

Hazelnut Espresso Truffles (makes approximately 24 – 1 1/2 inch truffles)

Hazelnut Espresso Truffles

1 cup creamy, unsalted almond butter

5 Medjool dates (pitted)

3 tablespoons organic cacao powder

1 tablespoon instant espresso coffee

1 tablespoon coconut oil

2 tablespoons raw honey

1 teaspoon natural vanilla

1/4 teaspoon cinnamon

pinch of sea salt

1/2 cup crushed lightly toasted hazelnuts without skin (or almonds)

Directions:

Put all ingredients except the hazelnuts in a food processor with an “S” blade.  Blend well until ingredients come together in a ball and are well pureed.  Roll into 1-1 1/2 inch balls.  Roll truffles in crushed nuts.  These keep well in the freezer and it’s a good idea to keep them out of reach – or you will likely eat them all in one sitting…they are that good!

 

Usher in fall with this perfect seasonal snack for kids and adults.  These are a cinch to whip up in your food processor.

No-Bake Carrot Cake Balls (makes 20)

No-Bake Carrot Cake Balls

3/4 cup unsweetened shredded coconut

6 Medjool dates, pitted

3/4 cup walnuts

1/2 cup grated carrots

1/4 cup hemp seeds

1/4 cup honey

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

Directions:

Reserve 1/4 cup shredded coconut and place in a shallow dish for rolling.  Place all of the other ingredients in a food processor.  Process until mixture is smooth and well blended.  Form mixture into 1 inch balls and roll in reserved coconut to coat.  Transfer to a baking sheet and refrigerate for a few hours or overnight.  Keep chilled or refreeze in an airtight container for a few months.

 

 This pie needs no introduction but take note that the filling has only 5 ingredients!

NBake Chocolate Freezer Pie (makes 1 – 9 inch pie)

No Bake Chocolate Freezer Pie

crust

2 tablespoons cocoa powder

1/2 cup raw cashews

1/2 cup shredded unsweetened coconut

1/8 teaspoon sea salt

1/2 cup pitted dates ( I used 8)

filling

5 small ripe bananas, peeled and broken into small pieces

1/4 cup unsweetened cacao powder

1 cup full fat coconut milk

1 teaspoon vanilla extract

1/8 teaspoon sea salt

topping

2 tablespoons unsalted dry roasted slivered almonds

1- 2 ounces of your favorite dark chocolate bar, chopped (70% cacao or greater)

Directions: 

crust: Place all of the crust ingredients into a food processor with an “s” blade and blend well.  As it mixes it will begin to clump up.  If you can press a handful of dough in your hand and it retains its shape, it’s ready to press into the pie pan.  This could take up to 3 minutes.  Depending on how dry your dates are, you make want to add 1 tablespoon of water until it’s the right consistency. Press dough evenly into a 9 inch pie pan.  Cover with plastic wrap and refrigerate or freeze until ready to use.

filling: Combine bananas, cacao powder, coconut milk, vanilla and sea salt in a blender.  Blend until very smooth, stopping to scrape down the sides of the blender.  Stir mixture 2 or 3 times in between blending to ensure bananas are blended in.

Pour banana puree into prepared crust.  Cover very tightly with plastic wrap and pop in the freezer for 2 hours.

topping: Combine nuts and chocolate shavings.  Keep cool until ready to top pie.

Remove pie from freezer and sprinkle topping over the surface of the pie.  Replace the plastic wrap and freeze for 2 more hours, or overnight.

To serve, remove plastic wrap and set at room temperature for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife.  Slice and serve.  If you prefer a soft serve texture (as I do), allow slices to sit at room temperature for a bit until its just right.

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AmyGuilt-Free No Bake Desserts

4 Comments on “Guilt-Free No Bake Desserts”

  1. Eunie Hubble

    Hi Amy,

    I took a class from you a few years ago with DK Sylvester. Since then I have developed ulcerative colitis. Do you have recipes, suggestions, help for me? I am struggling with what to eat to help minimize flare ups. Any help you could give me would be greatly appreciated.

    Eunie Hubble

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