Tag: No Bake Recipe

Breakfast, Desserts, RECIPES

PECAN, OAT & SALTED CARAMEL SQUARES

Cristina Carlos-Supino

*Makes 9 squares or more if you cut them into smaller bites

*No baking required & Gluten Free, make sure the oats you buy are gluten free

Ingredients

Crust

  • 1 cup rolled oats
  • 1 cup pecans
  • 1/2 cup oat flour
  • 1 tbsp ground cinnamon
  • 20 dates, pitted
  • 1/4 cup water

Salted Caramel

  • 20 dates, pitted
  • 1/4 cup water
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt

Topping

  • 1 cup crushed pecans

Instructions

Line a 8×8 square pan with parchment paper.

Prepare the crust:

1. Combine rolled oats, pecans, oat flour and cinnamon in a food processor. Process ingredients until a crumbled, flour-like mixture is formed. Add dates and water. Process again until a sticky, crumbled mixture is formed.

2. Transfer mixture to the pan and press it across the base in an even layer.

Prepare the salted caramel: 

  1. Combine dates, water, vanilla, and salt in a blender. Process until ultra smooth.

2. Spread the caramel over the crust in an even layer.

3. Toss crushed pecans on top and gently press them into the caramel.

Chill in the pan, in the freezer, for 30 minutes

  • Store the pecan squares in an airtight container and keep in the refrigerator

Breakfast, Desserts, RECIPES

No Bake Blueberry Tartelettes *No sugar, GF, Vegan, Kosher

Cristina Carlos-Supino

*Makes 4 portions

You will need 4 tartelette molds with removable bottoms

INGREDIENTS

crust

  • 1 cup of oats
  • 15 pitted dates
  • 3 tablespoons of water

filling

  • 6 pitted dates
  • 3/4 cup almond butter
  • 3/4 cup almond milk
  • 1 tbsp of freshly squeezed lemon juice
  • 1 tsp pur vanilla extract
  • Pinch of salt
  • 1/2 cup thawed frozen blueberries

some fresh blueberries for topping if you wish

INSTRUCTIONS

  1. In a food processor, combine the crust ingredients until it starts to clump together, if you need to add a bit more water for it to clump go ahead
  2. Press into the bottom of your molds
  3. Let chill in the refrigerator
  4. Combine the filling ingredients in a blender and blend on high until smooth and creamy
  5. Pour on top of the crusts
  6. Leave in the fridge overnight

top with some berries, I also added some dragon fruit powder for a pop of pink !

Enjoy !!!

Cristina for Peas & Peace

Desserts, RECIPES

No Bake Strawberry Shortcake

Cristina Carlos-Supino

Being not baked, you have the full flavour of the strawberries !!! Healthy dessert and gluten free !

*Makes 16 squares

Ingredients

Crust

  • ¾ cup of raw cashews (not soaked)
  • ¼ cup of almond flour
  • 4 pitted dates
  • 2 tablespoons coconut oil
  • ¼ teaspoon salt

Filling

  • 2 cups of raw cashew (soaked overnight)
  • ½ cup of canned coconut milk
  • ¼ cup coconut oil, melted and cooled,
  • ⅓ cup pure maple syrup
  • 1 lemon
  • 1 tablespoon pure vanilla extract
  • 2 cups small strawberries, halved

Neutral oil to grease an 8 x 8 pan

Instructions

Line an 8×8” pan with parchment paper and grease well with neutral oil. Set aside.

For the crust, add the cashews, almond flour, pitted dates, coconut oil and salt to a food processor and mix until it comes together. Press the dough evenly along the bottom of the prepared pan.

In a high-powered blender, combine all of the filling ingredients except for the strawberries and blend until the mixture is smooth and creamy.

Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter to even the filling. Press the strawberry halves into the filling.

Place in the freezer to firm up for 3 hours before cutting. Thaw at room temperature for 15 minutes before serving.

Store leftovers tightly wrapped in the freezer.

Cristina for Peas & Peace

Desserts, RECIPES

No Bake Date Squares

Cristina Carlos-Supino

Ingredients:

Crust
1 1/2 cups raw almonds
1 1/2 regular oats
10 pitted & roughly chopped dates
1/4 cup melted coconut oil

Filling
25 pitted & roughly chopped dates
1/2 cup of water

Directions:

1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.

3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).

Cut into squares and serve.

Store in the fridge.

Desserts, RECIPES

Brownies

Cristina Carlos-Supino

For the base:
235g pitted dates
200g hazelnuts
100g walnuts
100g coconut butter
50g almond flour
50g cacao powder
2 tbsp coconut nectar
Put everything into a food processor until finely ground.


Line a 20 x 20 baking pan with baking paper and press the mixture evenly into the bottom. 


For the frosting:
150g maple syrup
120g coconut oil (melted)
80g cashew butter
50g cacao powder
Mix all ingredients and stir until smooth. Pour on top of the base and transfer to the fridge to set. When set cut into squares. 

Delicious !!!


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Desserts, RECIPES

No Baking Required Date Squares

Cristina Carlos-Supino
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Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar

CRUST

1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil

DATE FILLING

25 pitted dates roughly chopped
1/2 cup of water

Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper,  trace with a pencil all around and then cut with scissors 🙂

In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.

For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.

Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !

Cristina for Peas and Peace

Breakfast, RECIPES

Oats and Fruits Parfait ❤️

Cristina Carlos-Supino
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peasandpeace

Oats & Fruits Parfait ! 🌱🍓Perfect breakfast, dessert or snack ! Simple, soak oats overnight with your choice of plant based milk kept in the fridge, I used almond. Next day add different cut up fruits, your favorites 😊, then toppings could be nuts, or shavings (coconut, almond) I also like to add additional nutrients such as chia seeds, flax, hempseeds. Then drizzle a little maple syrup to sweeten it. Set it up in a beautiful glass, when you can eat something with your eyes 👀 before you actually have tasted, it is even better 😋
P
A
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F
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🍓

Cristina for Peas and Peace

Desserts, RECIPES

Chocolate & Caramel Pie

Cristina Carlos-Supino
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Ingredients

Crust

  • 1/2 cup  + 2 Tbsp dry roasted almonds
  • 2 Tbsp hemp seeds
  • 2 Tbsp  flax seed meal 
  • 1 Tbsp cocoa powder
  • 3/4 cup roasted coconut flakes
  • 8 soft dates
  • 1.5 tsp vanilla extract
  • 2 Tbsp  maple syrup
  • 1 Tbsp almond milk

Caramel Layer

  • 1 cup soft medjool dates – soaked in hot water for 15 minutes
  • 2 Tbsp almond butter 
  • 2 Tbsp coconut oil
  • 1/2 cup  almond milk 

Chocolate layer

  • 1/2 cup  full fat coconut milk
  • 2/3 cup vegan dark chocolate chips
  • 2 Tbsp  almond butter
  • 2 Tbsp  coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup maple syrup

    • Soak the dates for the caramel layer in hot water for 15 minutes while you make the crust.

    Crust

          Process the almonds in a food processor until coarse meal. Add seeds, cocoa, dates, 1/4 cup coconut flakes and pulse until the dates are well incorporated . Add the rest of the coconut flakes, vanilla, maple, almond milk and process until doughy. Add more almond milk if needed. Press the dough into a parchement paper lined 9 inch pie pan.

    Caramel Layer

    Drain the soaked dates. Purée all the ingredients with the soaked dates until you get  a smooth purée texture Spread evenly on top of the crust.

     

    Chocolate Layer

Heat the coconut milk until it starts to bubble and transfer to a bowl. Add the              chocolate chips and whisk until melted. Whisk in the rest of the ingredients. Pour on top of  the caramel and spread evenly.

Freeze for at least 4 hours, then slice and enjoy !
 

 

Cristina for Peas and Peace

Desserts, RECIPES

No Bake Chocolate Chip Cookies

Cristina Carlos-Supino
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1 cup oat flour
1 cup ground cashews (grind cashews by pulsing them in a high-speed blender until fine)
4 tbsp melted coconut oil
1 tsp  vanilla extract
1 tsp pink Himalayan salt
1/2 cup maple syrup
3 tbsp of cacao nibs

In a large mixing bowl mix together oat flour and ground cashews

Then  add coconut oil, vanilla extract,  Himalayan salt and maple, combine these into a dough, add cacao nibs and mix together

Form into 12  balls then flatten and shape into cookies.

Put them in the refrigerator to set for two hours and then enjoy !

Keep in the fridge if any leftover……..

Cristina for Peas and Peace

Desserts, RECIPES

No Bake Lemon Raspberry Bars

Cristina Carlos-Supino
  • Love week-ends, gives me a chance to be in the kitchen and practice my photography as well !
  • Made these this morning, light in taste, perfect dessert or snack !

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Photo taken by Peas & Peace

Inspired by

@briewilly 

  • 1 1/2 cup pitted dates
  • 1 cup raw almonds or walnuts
  • Pinch of salt
  • Filling
  • 3 cups pre soaked raw cashews 
  • 1/2 cup lemon juice 
  • 1/2 cup melted coconut oil
  • 1/3 cup pure maple syrup 
  • 2 tsp lemon zest 
  • Raspberry chia topping 
  • 1 1/2 cups fresh raspberries
  • 1 tbsp pure maple syrup 
  • 2 tbsp chia seeds 
  • Soaking The Cashews
  • In a bowl, cover the cashews with water and let soak for 3-4 hours. If you’re in a pinch for time, you can put the cashews and water in a pot on the stove. Bring the water to a boil and then remove the pot from the heat and let sit for 45 minutes to 1 hour. You can prepare the other ingredients in the meantime.
  • Making The Topping
  • Mash together raspberries, chia seeds, and maple syrup. Set aside to gel.
  • To Make The Crust
  • Add dates and nuts to a processor and pulse a few times to break up the big chunks. Add the pinch of salt and process for 2-3 minutes, or until finely chopped. Mixture should hold together when pressed. If mixture is too dry, add in a few more dates and process until well combined. Press mixture into the bottom of a 8×8 or 9×9 pan with parchment paper.
  • To Make The Filling
  • After your cashews have soaked, rinse and drain the dirty water. Add cashews to your food processor, along with lemon juice, coconut oil, maple syrup, and lemon zest. Blend until creamy.
  • Putting It Together
  • Pour filling onto the crust and spread across the pan evenly. Spread the raspberry sauce on top of the filling until evenly distributed. Cover the pan well with foil and place into the freezer for 2-3 hours, or until mixture has firmed. Cut into bars and thaw for 10-15 minutes before serving. Best eaten when cold, but creamy. Keep in the refrigerator or freezer until ready to serve.

    • Peas & Peace

    Desserts, RECIPES

    No Bake Apple & Caramel Tartlets

    Cristina Carlos-Supino
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    Mmmmmmm !  great  if you are hosting, your guests will be raving about them for a long time, guaranteed ! or treat yourself ! great as an afternoon snack

    Crust:

    3/4  cup of raw almonds
    3/4 cup of grated coconut
    1/ cup pitted dates
    3 tsp of water

    Put almonds and coconut in a food processor and pulse until fine, add dates and pulse again. Add water 1 tsp at the time. The mixture should be humid but hold while pressed. Makes 4 tartlets, divide crust ingredients in a muffin tray/pan

    Filling:

    1 cup of apple (diced)
    3 tbsp of coconut butter (melted)
    3 tbsp of coconut oil (melted)
    1 tbsp of Maple syrup
    1/2 tsp of freshly squeezed lemon juice

    Mix all ingredients until smooth & creamy and pour onto the crusts . Place pan in the bridge for 6 Hours.

    Garnish:

    1 1/2 tbsp maple syrup
    2 tbsp almond butter
    1 tbsp coconut oil (melted)
    1/2 apple peeled and diced

    Whisk Maple syrup, almond butter et coconut oil until extremely smooth. Incorporate diced apples with a spoon.

    Enjoy !!!

    Cristina for Peas and Peace