Guilt and Oven-Free Desserts Perfect for Your Sweet Tooth

Share this postEmail this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn


By Cayla Clement

This article is exclusive to the Online Edition 7 of VARSITY News.


Finding healthy recipes that still taste good is hard enough, but take away the oven and it’s almost impossible. In this article, I’ll be sharing three dessert recipes that are easy, healthy and no-bake making them perfect for students!


Vegan peanut butter chocolate chip ice cream:

Image from Mindful Avocado

Ingredients (for one serving):

2 sliced and frozen bananas

2 tablespoons of peanut butter

3 tablespoons of raw cocoa nibs

A pinch of sea salt

A drizzle of agave or maple syrup


-Place the frozen bananas in a food processor,  blender or mash them until they resemble a ‘crumb-like’ consistency

-Add the peanut butter, cocoa nibs, sea salt and agave/maple syrup and stir the mixture until it resembles ice cream


You can customize this recipe as much as you like; you could add fruits, nuts, cinnamon, or raisins; the possibilities are endless!


No-bake chocolate brownies:

Image from Minimalist Baker

Ingredients (16 servings):

-1 package of chocolate wafers

-170 grams of chocolate, melted and cooled

-3/4 cups tinned caramel

-1/2 teaspoon vanilla extract

-1/4 teaspoon salt

-3/4 cups hazelnuts (or any nuts/fruits you’d like), chopped

-sea salt for sprinkling


-Line a 20cm square cake pan with non-stick foil or parchment paper

-In a blender (or by hand), crush the wafers into crumbs.

-Combine melted chocolate, vanilla, caramel and salt and pulse or mix until smooth

-Move mixture to the pan and press into an even layer. Scatter nuts or optional toppings evenly over the mixture and sprinkle with sea salt.

-Freeze or refrigerate until firm: +-20 minutes

-Cut into squares and cover and refrigerate any leftovers for up to 3 days.


Creamy frozen raspberry mousse:

Ingredients (4 servings):

2 ¼ cups Greek yogurt

¼ cup icing sugar

2 teaspoons of lime juice

225 grams raspberries (or any fruit you like)

2 tablespoons chopped roasted unsalted almonds


-In a bowl, combine yogurt, icing sugar, lime juice, and raspberries until pink streaks start to form

-divide the mixture into bowls and sprinkle with the almonds


Share this postEmail this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *