Ridiculously easy no-bake desserts

Just because your oven is on hiatus come summer doesn’t mean you have to desert dessert. These easy-to-make recipes—from cake to ice cream—will have you oohing and ahhing in delight!

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This dessert is like ice cream, but without the added cream and sugar. Add 4 frozen bananas, 1/2 cup Greek yogurt, 2 tablespoons maple syrup and 1/2 teaspoon vanilla to a food processor and pulse until smooth (scrape down the sides as you go).

Optional: add 1/4 cup sweetened shredded coconut, chocolate chips or peanut butter (or all three!) for extra flavor. Serve immediately.

Serves 4

Three simple ingredients transform into a to-die-for morsel. Line a 24-cup mini muffin pan. Chop 12 pitted dates and 24 pecans and disperse evenly in muffin tins. Melt one bag chocolate chips (dark, semi-sweet or milk—your choice) on the stove or in the microwave until just smooth. Spoon chocolate evenly over date mixture (about 1 tablespoon each). Sprinkle with sea salt and refrigerate until cool. (Nut allergy? Substitute 1/2 cup sunflower seeds for pecans.)

Makes 24

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This is a marriage made in dessert heaven. Grease a 9 x 9-inch pan. Coarsely chop 2 Hershey’s bars. In a large bowl, combine 4 cups rice cereal + 2 cups coarsely chopped graham crackers (or Golden Grahams cereal). In a large saucepan melt 2 tablespoons butter + 1 bag marshmallows over low heat. Stir until melted and pour over cereal. Add chocolate and stir to combine. Press into greased pan and let cool in the fridge.

Makes 9 squares

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Cookie dough beats baked cookies any day! This version has no eggs so it’s OK to eat raw—and even better frozen! Plus it’s easy to make vegan. Mix together 1 cup spelt flour + 1/3 cup butter (or vegan margarine) + 1/2 cup brown sugar + 1 teaspoon vanilla + 1/3 cup mini chocolate chips (or vegan chocolate chips). Eat right out of the bowl or freeze a heaping tablespoon.

Makes 10 servings

This single-serving cake is ridiculously easy to make—and includes icing! Whisk together 3 tablespoons cocoa powder + 2 tablespoons sugar + a pinch of baking soda with a fork. Add 1 egg + 2 tablespoons high heat safflower oil (or canola oil) and beat together. Spray a coffee mug with cooking spray. Add cake batter to mug, top with 10-15 chocolate chips. Microwave on high for 2 minutes, 20 seconds. Serve upside down!

Serves 1… or 2 if you feel like sharing

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