Quick No-Bake Desserts

Tasty Truffles

Makes 15–30 truffles

You’ll Need:

• 1 can condensed milk
• 30g cocoa
• 2 tbsp. salted butter
• 1 tbsp. vanilla extract
• Tall microwave-safe bowl
• Flat-bottomed dish
• Whisk
• Sprinkles (or any other toppings of your choosing!)
• Bun cases

Instructions:

1. In a tall microwave-safe bowl, WHISK together the condensed milk and cocoa powder.
2. CUT the butter into small chunks and put them in the bowl.
3. MICROWAVE for three minutes.
4. STIR the mixture with a whisk until it is smooth.
5. MICROWAVE for an additional 3 minutes.
6. Remove the bowl from the microwave and WHISK in the vanilla extract.
7. Evenly SPREAD the mixture in a flat-bottomed dish.
8. REFRIGERATE for two hours.
9. Remove the mixture from the fridge, and using lightly greased hands, ROLL 1½ teaspoons of the mix into a ball. Repeat.
10. Roll each truffle through the toppings of choice and ROLL in your bun cases.
11. ENJOY!

Peach Berry Smoothie

Makes: 1 smoothie (approx. 12 oz.)

You’ll Need:

• 130g sliced peaches
• 65g frozen raspberries
• 130g vanilla almond milk
• 1-2 teaspoons honey
• 3-4 ice cubes
• 12 oz. cup
• Blender

Instructions:

1. Combine all ingredients and BLEND until smooth. (Helpful hint: vanilla almond milk will add to the sweetness of your smoothie, but you can use any milk you prefer. Add more ice or milk to the recipe if you prefer a runnier smoothie.)
2. TAKE a big sip of your berry delicious treat!

Raspberry Cheesecake Cups

Makes 6 mini cheesecake cups

You’ll Need:

Crust

• 95g of digestive biscuit crumbs
• 1 tbsp. sugar
• 3 tbsp. unsalted butter, melted

Filling

• 85g sugar
• Cream cheese (8 oz.)
• 2 tsp. lemon juice
• 1 tsp. vanilla extract
• 250ml whipping cream
• 130g raspberries

Other

• Bowl
• Electric mixer
• 6 small serving bowls
• Spoon or spatula

Instructions:

1. In a bowl, STIR together the digestive crumbs, sugar and butter to make the crust.
2. Divide the crust evenly among six small bowls and PRESS it firmly into the bottom of the dish.
3. MIX together the sugar and cream cheese until smooth.
4. Add in the lemon juice and vanilla extra, mixing to COMBINE.
5. FOLD in the whipped cream with a spoon or spatula, after whipping up the cream itself.
6. STIR in the raspberries.
7. Divide the cheesecake among your six bowls evenly, and COMBINE raspberries on top as a garnish.
8. REFRIGERATE for at least an hour before enjoying!

Chocolate Peanut Butter Bars

Makes approximately 12 bars

You’ll Need:

• 65g butter
• 130g + 2 tbsp. creamy peanut butter (keep separated)
• 130g digestive biscuit crumbs
• 130g powdered sugar
• 130g chocolate chips
• Pan (approximately 8”x8” or 9”x9”)
• 65g chopped peanuts
• Tin foil
• Electric mixer
• Bowls

Instructions:

1. LINE an 8″x8″ or 9″x9″ pan with tin foil and set to the side.
2. PLACE the butter in a bowl and microwave for 1 minute or until the butter is melted.
3. Add 130g of peanut butter, digestive biscuit crumbs, and powdered sugar and STIR until combined.
4. SPREAD the mixture evenly throughout the tin foil–lined pan and place in the refrigerator.
5. Place 2 tbsp. of peanut butter and chocolate chips in a bowl and MICROWAVE in 30 second increments, stirring after each heating until smooth.
6. SPREAD the chocolate over the top of the peanut butter layer.
7. SPRINKLE the peanuts on top of the chocolate evenly.
8. Place back in the refrigerator and CHILL until firm (approximately 1 hour).
9. ENJOY!

Cookies & Cream Dream Dip

Makes approximately 10–12 servings

You’ll Need:

• 230g whipped cream cheese
• 65g cup butter
• 130g whipped cream
• 130g powdered sugar
• 2 tbsp. brown sugar
• 1 tsp. vanilla extract
• 8–12 chocolate sandwich cookies
• Bowl
• Zipper storage bag
• Whisk
• Spatula
• Cookies, crackers or fruit to dip

Instructions:

1. Using a whisk, BEAT the butter and cream cheese together until fluffy.
2. ADD in the whipped cream, brown sugar, powdered sugar and vanilla extract and beat it with the whisk until smooth.
3. Place 10 chocolate sandwich cookies in a plastic zipper storage bag and BEAT them into fine pieces with your hands.
4. Using a spatula, FOLD the crushed chocolate sandwich cookies into the mixture.
5. Use the remaining cookies to GARNISH the dip, and dig right in!

Cocoa Cup Cake

Makes: 1 cup cake

You’ll Need:

• 3 tbsp. flour
• 3 tbsp. sugar
• 1 tablespoon cocoa powder
• 1 tablespoon hot cocoa mix
• ¼ tsp. baking powder
• Pinch of salt
• 3 tbsp. milk
• 3 tbsp. vegetable oil
• Splash of vanilla extract
• 3 tbsp. chocolate chips
• Mini marshmallows
• Whipped cream
• 12 oz. mug
• Fork

Instructions:

1. In a microwave safe mug, BEAT together all dry ingredients.
2. Add in each liquid ingredient, one by one, and WHISK the mixture with a fork until the batter is smooth.
3. STIR in chocolate chips.
4. MICROWAVE for 90 seconds (until a tooth pick inserted in the cake comes out clean).
5. Garnish with marshmallows and whipped cream and ENJOY!