No Bake Chocolate Oatmeal Cookies

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe. Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies! Ingredients in the best no bake chocolate oatmeal cookies We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out: Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe. Dutch process cocoa powder. Dark cocoa […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe.

No bake chocolate oatmeal cookies

Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies!

Ingredients in the best no bake chocolate oatmeal cookies

We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out:

  • Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe.
  • Dutch process cocoa powder. Dark cocoa powder is another key to the rich, irresistible flavor (see below).
  • Peanut butter. Nut butter adds a satisfying chewiness to chocolate peanut butter no bake cookies.
  • Old Fashioned rolled oats. Use Old Fashioned whole oats for the best texture, not quick cooking oats.
  • Butter. It’s required here, so they don’t immediately melt at room temp. But all you need is 4 tablespoons.
  • Salt and cinnamon: Cinnamon adds one more hint of intrigue!
  • Milk and vanilla: The milk makes just the right liquid to solid ratio, which is important here.

Can you change up ingredients?

You may be tempted to monkey with the ingredients and add your own spin. Outside of changing up the nut butter, please stick to this recipe! The specific ingredients are key to getting the cookies to set with the right texture. However, you can change up the nut butter if you have an allergy, or add toppings. Scroll down!

No bake chocolate oatmeal cookies

Find Dutch process (dark) cocoa powder

Make these no bake chocolate oatmeal cookies with Dutch process cocoa powder, and you’ll never go back! This special type of cocoa powder is easy to find at the grocery, and results in the best chocolaty, fudgy desserts. So skip the regular cocoa powder in favor of the good stuff. Here’s more about it:

Can you substitute regular cocoa powder? Yes! They’re not nearly as good, but we’ll allow it.

Dutch process vs regular cocoa powder
Dutch process cocoa powder vs regular cocoa powder

The key to chocolate no bake cookies: let it boil 1 minute!

So: we have another no bake cookies recipe called Bliss Bites that’s massively popular. But unfortunately, bliss bites don’t hold up at room temperature. You need to keep them chilled for storage, which makes them hard to bring parties or a potluck. These no bake chocolate oatmeal cookies are just right: they hold up at room temperature and have a laminated texture. Here’s how to get this effect:

  • Add all ingredients except oats to a saucepan and boil exactly 1 minute. The timing is important here! Go too long and the cookies will be too crumbly, not enough and they won’t laminate. It sounds weird, but it works!
  • Remove from the heat immediately and stir in the oats. Be exact about this, and the sugar and butter will essentially caramelize, making a coating that holds up at room temp.
No bake cookies

Flavor variations!

We don’t recommend playing with the ingredients in these no bake chocolate peanut butter oatmeal cookies, but you can definitely swap out the nut butter if you have an allergy. And, you can add fun toppings! Here’s what to know:

  • Almond butter, tahini, or sunflower butter: Swap out the peanut butter for almond butter or sunflower butter if you have an allergy! The flavor is slightly different but still delicious.
  • Sea salt: Love sweet and salty? We highly recommend topping with flaky sea salt.
  • Toasted coconut + sea salt (Samoa): Do you love Samoa Girl Scout cookies as much as we do? Top these no bake cookies with toasted coconut and sea salt, and they taste very similar. You will be OBSESSED!

Storage info

Got a big batch of no bake chocolate oatmeal cookies? Here’s how long they’ll last…assuming you can keep them around!

  • Store refrigerated. Some people say you can store no bakes at room temp, but we prefer the stability of the fridge.
  • They last up to 3 weeks! They taste best the fresher they are, but ours lasted refrigerated for 1 month. So a conservative estimate for these no bake chocolate peanut butter oatmeal cookies is 3 weeks.
no bake chocolate peanut butter oatmeal cookies

This no bake chocolate oatmeal cookies recipe is…

Vegetarian and gluten-free (with gluten-free oats).

Print
No bake chocolate oatmeal cookies

No Bake Chocolate Oatmeal Cookies


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 14 minutes
  • Cook Time: 1 minute
  • Total Time: 15 minutes
  • Yield: 22 to 24 cookies
  • Diet: Vegetarian

Description

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe.


Ingredients

  • 1/4 cup dark chocolate or Dutch process cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1/4 cup milk
  • 4 tablespoons salted butter
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 3 cups Old Fashioned rolled oats

Instructions

  1. Place all ingredients except the oats in a medium saucepan and bring it to a boil.
  2. Once it starts rapidly bubbling, set a timer for 1 minute. Stirring continuously with a spatula, boil for 1 minute. Then immediately remove from the heat and stir in the oats.
  3. Make 1 1/2 tablespoon-sized scoops (using a size 40 cookie scoop, if you have it) and them place onto a parchment lined baking sheet. Flatten them with a buttered spoon, or press gently with your fingers. (Flavor variations: Top them with flaky sea salt, or toasted coconut and flaky sea salt for a Samoa flavor.)
  4. Freeze the cookies for 10 minutes. Then store refrigerated for up to 3 weeks. 
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Cookies

Keywords: No bake chocolate oatmeal cookies, chocolate no bake cookies, no bake chocolate peanut butter oatmeal cookies, chocolate peanut butter no bake cookies

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Salted Brown Butter Peanut Butter M&M Cookie Bars.

Your weekend plans have to include these peanut butter m&m cookie bars! Gooey, chewy, brown butter cookie bars that are LOADED with melty, crisp chocolate peanut butter m&ms. Oh my word. I want to make them every week. I present to you, the best skillet of brown butter, ever. Cue all the exclamation points!! Okay […]

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Your weekend plans have to include these peanut butter m&m cookie bars!

salted brown butter peanut butter m&m cookie bars

Gooey, chewy, brown butter cookie bars that are LOADED with melty, crisp chocolate peanut butter m&ms. Oh my word. I want to make them every week.

perfect brown butter

I present to you, the best skillet of brown butter, ever. Cue all the exclamation points!!

cookie dough with peanut butter m&ms

Okay let’s just get this out here: peanut butter m&m’s are the best m&m’s! The only ones that should be eaten. I say that as a self-proclaimed chocolate snob. I mean maaaaybe I’ll make an except for a peanut-only m&m once every five years or something. But peanut butter is where it’s at. Plain? It’s rare.

And! On top of that, the easter peanut butter m&m’s are superb. They are better than all other peanut butter m&m’s because of their size. More surface area for peanut butter. You know?

salted brown butter peanut butter m&m cookie bars

Plus, can we just talk about how freaking pretty they are?! They are a brighter pastel shade than the classic easter m&m. And look like speckled eggs, in a good way. So pretty and fun to eat!

So of course, why not put them in a cookie bar?

HELLO.

salted brown butter peanut butter m&m cookie bars

Yes, these bars aren’t anything new. They are my brown butter chocolate chip cookie bar base and just so.darn.good.

I have probably made them 100 times or something like that. Maybe more. Everyone loves them!

The brown butter is incredible – I mean, there is a LOT of brown butter. It adds such a wonderful depth of flavor. Like caramely, golden goodness that makes you think “what is that?!” when you take a bite of the bar. I mean, SO DELISH.  (more…)

The post Salted Brown Butter Peanut Butter M&M Cookie Bars. appeared first on How Sweet Eats.

Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jef…

Devil's Food Cake with Ultra Rich Buttercream

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]

The post Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache appeared first on The Vanilla Bean Blog.

Classic Strawberry Crumble

This strawberry crumble (aka strawberry crisp) is the only recipe you need! The big berry flavor and oat topping make a recipe you’ll bake up again and again. Wow. That’s what we hope you’ll say when you taste our perfect strawberry crumble recipe! There’s the strawberry filling, scented with orange zest and vanilla until the berries pop. There’s the crunchy crumble topping, hearty and homey with oats and walnuts. It’s simple, but all together it makes a true symphony of flavor: far greater than the sum of its parts. Even better: you can make it using fresh or frozen berries! This makes it a dessert you can whip up on moments notice. It also works for various diets. Whatever the case: it’s a true stunner. Keys to the best strawberry crumble, aka strawberry crisp Did you grow up with a great strawberry crumble recipe? Or strawberry crisp? The humble crumble or crisp is one of our favorite desserts to make. Why? There’s no precision required and it’s so satisfying. We’d choose it over pie or cake any day. I created this recipe in honor of Alex’s birthday in early spring. I was craving berries but with none in sight, I […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This strawberry crumble (aka strawberry crisp) is the only recipe you need! The big berry flavor and oat topping make a recipe you’ll bake up again and again.

Strawberry Crumble

Wow. That’s what we hope you’ll say when you taste our perfect strawberry crumble recipe! There’s the strawberry filling, scented with orange zest and vanilla until the berries pop. There’s the crunchy crumble topping, hearty and homey with oats and walnuts. It’s simple, but all together it makes a true symphony of flavor: far greater than the sum of its parts. Even better: you can make it using fresh or frozen berries! This makes it a dessert you can whip up on moments notice. It also works for various diets. Whatever the case: it’s a true stunner.

Keys to the best strawberry crumble, aka strawberry crisp

Did you grow up with a great strawberry crumble recipe? Or strawberry crisp? The humble crumble or crisp is one of our favorite desserts to make. Why? There’s no precision required and it’s so satisfying. We’d choose it over pie or cake any day. I created this recipe in honor of Alex’s birthday in early spring. I was craving berries but with none in sight, I opted for frozen instead! Here are the keys to this strawberry crisp:

  • Use fresh or frozen berries! This means you can store berries in your freezer and whip up a crumble anytime…no need to wait for strawberry season.
  • Orange zest and vanilla add complexity to the filling. These make the berry flavor pop and add nuance! Take one bite and you’ll be amazed.
  • Butter, nuts and cinnamon make for the best crumble. The crisp topping has the perfect crunch: butter is the crispiest (but see the dietary notes below). A handful of nuts makes it even crunchier, but that’s optional.
Strawberry crisp

Bake until golden brown: timing may vary!

Throw these layers together and bake in a 350 degree oven: easy as pie! (Or crumble. Ha!) There are a few notes to consider around bake time:

  • Bake until the top is golden brown: the timing varies based on your oven, baking dish, and berries! The bake time will be different every time depending on those variables. Our recipe testers had bake times between 30 minutes and 1 hour, though for most it was around 50 minutes.
  • If it’s not golden, keep going! You’re looking for that golden hue. If the oats look pale, keep going.

What people are saying

This strawberry crumble recipe was tested by a few recipe testers (thanks to our Instagram community!). Here’s what we heared:

  • “Wow! This strawberry crumble is absolutely delicious! I love the touch of orange and the vanilla extract in the filling. Delicious!” -Sarah
  • “This is SOOOO GOOOD!!! Perfectly crispy on top and the strawberries were set. Love it!” -Katy

Let us know what you think in the comments below! We can’t wait to hear.

Strawberry crumble recipe

Strawberry crisp variations: vegan, gluten free, etc!

What about dietary variations: can you make a gluten free strawberry crisp, or a vegan strawberry crumble? Yes and yes. Here’s what to do:

  • Use almond flour for gluten free. Almond flour works perfectly as a substitute for flour in a crisp or crumble recipe. In fact, it becomes even crispier than with all purpose!
  • Use vegan butter or coconut oil for vegan. Vegan butter is a bit closer to a traditional crisp texture. Or you can use coconut oil: it’s also delicious, just a little softer.
  • Use coconut sugar or another solid sugar substitute. Use your favorite solid sugar. Using maple syrup makes for a softer crisp topping, so we typically steer away from it: but you can use it if desired! It does work well in the filling.
  • Use more orange zest. For a strawberry orange crumble, double the zest!

What’s the difference between a crisp and crumble, anyway?

Not much! There was originally a difference between a strawberry crisp and a strawberry crumble, but that distinction has faded over time. Today, most people use these terms interchangeably! The original difference between the two was that a crisp had oats, whereas a crumble would not (per The Kitchn). Hence, the crisp was crispier because of the oats! You can use either term for this dessert now: so just pick your favorite!

Strawberry crisp recipe

Toppings for this strawberry crumble

Last up: how to top this strawberry crumble recipe? Let us count the ways. It’s actually extremely delicious without a topping. But you can also add one of the following tasty options to take this strawberry crisp over the top:

This strawberry crisp / crumble recipe is…

Vegetarian. For gluten-free, vegan, plant-based, and dairy-free, see the notes in the recipe below.

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Strawberry Crumble

Classic Strawberry Crumble (or Crisp!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This strawberry crumble is the only recipe you need! The big berry flavor and crisp topping make a recipe you’ll bake up again and again.


Ingredients

For the filling

  • 2 pounds strawberries, fresh or frozen (about 6 1/2 cups whole)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon orange zest* (or 1/2 teaspoon lemon zest)
  • 1 tablespoon vanilla extract

For the crumble / crisp topping

  • 3/4 cup old fashioned oats
  • 1/2 cup all purpose flour or almond flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Quarter the fresh berries. Or if using frozen, run the berries under warm water for 1 minute in a strainer. Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  4. Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers.

Notes

*For a very forward orange flavor, use 1/3 to 1/2 teaspoon orange zest.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Crisp

Keywords: Strawberry crumble, Strawberry crumble recipe, Strawberry crisp, Strawberry crisp recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Flaugnarde of Mixed Berries (Clafoutis)

This warm berry custard called a Flaugnarde, similar to clafoutis, may sound fancy, but you won’t believe how easy it is to whip up! Flaugnarde of Mixed Berries (Clafoutis) I typically gravitate to warm fruit desserts, berry custards, or bread puddings, so naturally, a Flaugnarde of Mixed Berries has my name all over it. A […]

The post Flaugnarde of Mixed Berries (Clafoutis) appeared first on Skinnytaste.

This warm berry custard called a Flaugnarde, similar to clafoutis, may sound fancy, but you won’t believe how easy it is to whip up!

Flaugnarde of Mixed Berries (Clafoutis)
Flaugnarde of Mixed Berries (Clafoutis)

I typically gravitate to warm fruit desserts, berry custards, or bread puddings, so naturally, a Flaugnarde of Mixed Berries has my name all over it. A flaugnarde is a rustic French custard-like dessert that is made with eggs, milk, and fruit and then dusted with powdered sugar and eaten warm. Because this recipe is more of a custard, using whole eggs is a must. So, to lighten it, I replaced the cream with low-fat milk and was really please with the results. More recipes with berries you may enjoy: Mini Mixed Berry PieBlueberry Compote, and Mixed Berry Cobbler.

(more…)

The post Flaugnarde of Mixed Berries (Clafoutis) appeared first on Skinnytaste.

Bailey’s Irish Cream Tiramisu.

It should come as no surprise that Irish cream tiramisu is my new favorite thing. Coffee + dessert + Bailey’s irish cream all whipped together for a lovely light but decadent treat? Heaven on earth I tell you! Just in time for Saint Patrick’s Day too. We need a little treat to celebrate, after all.  […]

The post Bailey’s Irish Cream Tiramisu. appeared first on How Sweet Eats.

It should come as no surprise that Irish cream tiramisu is my new favorite thing.

Coffee + dessert + Bailey’s irish cream all whipped together for a lovely light but decadent treat? Heaven on earth I tell you! Just in time for Saint Patrick’s Day too.

We need a little treat to celebrate, after all. 

Plus, I’m so glad I’m long gone from the green beer/green vodka phase. Ooomph.

Oh my gosh.

As a huge fan of tiramisu and an even huger (?) fan of Bailey’s (or homemade irish cream!), this is my dream dessert. 

I’ve made many versions of tiramisu over the years (there’s a tiramisu bread pudding in The Pretty Dish which is wonderful) but have never tried it with irish cream. Which is mind blowing!

Since we’re coming up on mid-March, I figured this was the perfect recipe to share for Saint Patrick’s Day – and bonus points for it not including Lucky Charms. I mean, one can only take so many squeaky-teeth marshmallow cereal desserts.

This is my grown up Saint Patrick’s Day dessert, which probably sounds horrific to true Italians. But thankfully I’m Irish and just want to consume all the Irish cream! 

So here we are. 

My parents always had Bailey’s over ice during special times – like on holidays with desserts, or even as a dessert on Saturday night. As a kid, it smelled so so good to me. When I turned 21, it was one of the first liqueurs I couldn’t WAIT to try. And even though I didn’t love coffee back then, I always loved the smell of coffee. The coffee scent to me has always been comforting – it was the first thing I could smell everyday waking up.

So the idea of irish cream in coffee was also something I just couldn’t wait to have once I was older.  I even made homemade irish cream liqueur when I first started the blog! It’s so good, but takes a while to come together. Stash that recipe in your back pocket when we get closer to the holiday season, and you can gift it! 

Another thing? When I was a kid, I always assumed the ladyfinger cookies were actually cake in the tiramisu. I think many people still do! But they are actually crisp cookies, and once they take a super quick bath in some coffee and irish cream, they soak it up like a sponge. And then they create the most wonderful cake-like layer with the best cloud-like mascarpone filling. 

The combination is just so delish. 

I like to add a little more Irish cream to my espresso mixture when soaking the cookies. It’s no where near as potent as rum and of course, I want to maximize the flavor. You could also add a drop or two to your whipped cream!  

Speaking of, the tiramisu recipe that I like best comes from the NYT. It does use raw egg yolks (just make sure to use pasteurized version), but it doesn’t use the whites and instead uses heavy whipped cream. I LOVE this combo. It makes a perfectly creamy, cloud-like, whipped mousse filling that melts in your mouth. Yet at the same time, it can hold up well to the liqueur soaked ladyfingers and doesn’t turn into mess. I make just a few modifications and can’t even handle how good it is. 

The filling is silky, the cookies soak up the booze and when served with a cup of coffee, it’s such a treat. Wish it could be in my fridge 24/7! 

Irish Cream Tiramisu

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Bailey’s Irish Cream Tiramisu

This irish cream tiramisu is made with bailey's liqueur instead of rum or kahlua. It adds a nice little twist to such a classic, fun dessert!
Course Dessert
Cuisine American
Prep Time 35 minutes
Chilling Time 6 hours
Total Time 6 hours 35 minutes
Servings 8 people
Author How Sweet Eats

Ingredients

  • 4 large (pasteurized) eggs yolks
  • ½ cup sugar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 8 ounces mascarpone cheese
  • 12 ounces strong brewed espresso
  • ¼ cup Irish cream liqueur
  • ½ cup unsweetened cocoa powder
  • 8 ounces ladyfingers, about 24 cookies
  • 2 ounces milk chocolate, freshly grated/shaved

Instructions

  • Note: I like to use an oval baking dish, a 9 inch square dish or even a 9 inch round pie plate for tiramisu! If you use the oval or round dish, you need to break apart some of the ladyfingers in order to have them fit around the edges. It’s simple!
  • In a bowl, beat together the egg yolks and ¼ cup of sugar until the yolks are pale yellow in color and the mixture doubles in volume. This takes about 5 full minutes. You want the mixture to fall like ribbons from the beaters once it’s ready.
  • In another bowl, beat the heavy cream, vanilla extract and remaining ¼ cup of sugar until medium peaks form. Add in the mascarpone cheese and beat just until combined and the mixture is spreadable. Scoop this mixture into the bowl with the egg yolks and gently fold them together until combined.
  • In a shallow bowl, whisk together the espresso and irish cream liqueur.
  • Place the cocoa in a fine mesh strainer. Sprinkle some all over the bottom of the baking dish until it’s covered.
  • Take each ladyfinger and dip it in the espresso/irish cream until soaked through. Don’t oversoak, as the ladyfingers will fall apart. When I do this, I dip a ladyfinger, count to 3, and then flip it and count to 3 again. Place the ladyfinger in the dish and repeat with more ladyfingers, until you have a single layer of the soaked ladyfingers.
  • Spread half of the mascarpone mixture over the ladyfingers. Sprinkle on a little more cocoa powder. Repeat with remaining ladyfingers - dipping them in the espresso, then placing them in a single layer. Once finished, top with the remaining mascarpone.
  • Sprinkle the remaining cocoa powder on top. Sprinkle the shaved chocolate on next. Refrigerate for at least 6 hours or even overnight.
  • When you’re ready to serve, scoop it out into dishes! I do not worry about serving this in perfect squares, though it will look like a fancy restaurant dessert if you do that. I like to use a spoon and scoop it so everyone can enjoy!
  • This lasts for a few days in the fridge (if you don’t eat it all first!).

Notes

slightly adapted from the NYT

Could eat a bowl of that cream on its own!

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“Fried” Oreos

These quick and easy, “Fried” Oreos made with protein pancake batter and Oreo Thins are the perfect light treat when you’re craving something sweet! “Fried” Oreos I am not a fan of Oreos, but I’m a sucker for fried Oreos – the kind they sell at street fairs. There’s nothing healthy about them, but they […]

The post “Fried” Oreos appeared first on Skinnytaste.

These quick and easy, “Fried” Oreos made with protein pancake batter and Oreo Thins are the perfect light treat when you’re craving something sweet!

"Fried" Oreo Thins
“Fried” Oreos

I am not a fan of Oreos, but I’m a sucker for fried Oreos – the kind they sell at street fairs. There’s nothing healthy about them, but they are oh so good! I tried making my own lighter version at home using protein pancake mix and Oreo Thins. For more chocolatey treats, try my Fudgy Flourless Crinkle Brownie Cookies and Dark Chocolate Peanut Butter Bark.

(more…)

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34 Spring-tastic Easter Cake Recipes

After a satisfying Easter brunch or dinner, the kids will likely steal away to a corner of the house, peeling open piece after piece of candy. But what about the adults? As with any good holiday meal, it’s important to end Easter on a sweet, special no…

After a satisfying Easter brunch or dinner, the kids will likely steal away to a corner of the house, peeling open piece after piece of candy. But what about the adults? As with any good holiday meal, it’s important to end Easter on a sweet, special note. Our 34 favorite Easter cake recipes featuring beautiful pastels and family-favorite springtime flavors will draw everyone back to the table.

1. Caroline's Carrot Cake

Carrot cake is a popular choice for Easter thanks to the Easter bunny connection, but it’s also a flat-out delicious dessert that should be served year-round. This multi-layer version is everything a cake should be without too much fuss.

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Chocolate Covered Bananas

Frozen chocolate covered bananas are the perfect easy and healthy dessert! Store them in the freezer for whenever you crave a sweet bite. Here’s our new favorite treat that’s simple, healthy, and ultra delicious: Chocolate Covered Bananas! We know, this concept it not new or revolutionary. But man, is it perfect for a sweet treat craving! The crunch of a crisp dark chocolate coating around an icy banana makes magic. Here’s the new thing for us: making small chocolate covered banana bites! It gives you a healthy treat in the freezer anytime a chocolate craving hits. Surprisingly, this tiny bite satisfies like a legit chocolate dessert. How to make chocolate covered bananas Recently, my sister told us she’d been loading up on frozen chocolate covered banana bites from the store. Try them, then make your own recipe for it! she urged us. We grabbed a box and agreed: these are perfection! Dark chocolate plus icy banana is the ultimate treat, and a perfect healthy snack for kids too. The bite format of these is much more satisfying than a large frozen banana on a stick. Here are the basic steps for making homemade chocolate covered bananas: Slice the bananas into […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Frozen chocolate covered bananas are the perfect easy and healthy dessert! Store them in the freezer for whenever you crave a sweet bite.

Chocolate Covered Bananas

Here’s our new favorite treat that’s simple, healthy, and ultra delicious: Chocolate Covered Bananas! We know, this concept it not new or revolutionary. But man, is it perfect for a sweet treat craving! The crunch of a crisp dark chocolate coating around an icy banana makes magic. Here’s the new thing for us: making small chocolate covered banana bites! It gives you a healthy treat in the freezer anytime a chocolate craving hits. Surprisingly, this tiny bite satisfies like a legit chocolate dessert.

How to make chocolate covered bananas

Recently, my sister told us she’d been loading up on frozen chocolate covered banana bites from the store. Try them, then make your own recipe for it! she urged us. We grabbed a box and agreed: these are perfection! Dark chocolate plus icy banana is the ultimate treat, and a perfect healthy snack for kids too. The bite format of these is much more satisfying than a large frozen banana on a stick. Here are the basic steps for making homemade chocolate covered bananas:

  • Slice the bananas into 1/4-inch rounds and freeze. Freezing for 45 minutes turns them into a sort of banana ice cream.
  • Melt chocolate. We like using a double-boiler method (more on that below), or you can use your microwave.
  • Dip and top. Use a jar or measuring cup for easiest dipping. It helps to have 2 people for this part: one to dip and one to top, since the chocolate hardens right away.
  • Freeze again! 30 more minutes in the freezer has them perfectly frozen! Then you can store them in container up to 1 month.
Frozen Chocolate Covered Bananas

Tips on melting the chocolate

Melting chocolate for frozen chocolate covered bananas might sound easy. But working with chocolate is easy to mess up! The chocolate can seize up if it gets any liquid in it, or if you overheat it. Here are a few things to know about melted chocolate:

  • Use the “double boiler” method. Our preferred method is simmering water, then placing a heat proof bowl or jar into the simmering water and stirring. Just make sure to use hot pads and don’t splash any of the water! Using this method, you can leave the bowl of chocolate in the warm water so it stays warm during the entire dipping process.
  • Or, use the microwave. This also works! Sometimes we accidentally overheat the chocolate this way, so we tend to avoid it. Melt it in a liquid measuring cup, heating for about 30 second intervals and then stirring several times until the chocolate melts.
  • For dipping, use a tall jar or measuring cup. It’s easiest to have a tall bath of chocolate to dip the bites into. So a tall jar is better than a shallow bowl.
Chocolate covered banana bites

Frozen chocolate covered banana toppings

Melting the chocolate is the only tricky part of chocolate covered bananas. Otherwise, it’s pretty simple: dip the banana on a fork, shake off extra chocolate, and slide it back on the parchment. Then add toppings right away, since the chocolate hardens quickly! Toppings are optional, of course. But they add an extra festive layer! Here’s what we used, and a few more ideas:

  • Crushed peanuts: crush them very finely so they’re the texture of confetti
  • Crushed pistachios: we love the festive green color
  • Other crushed nuts or seeds: like pecans, hazelnuts, or pepitas
  • All natural sprinkles: if you can, find a brand that’s colored naturally like these sprinkles: they’re dyed with vegetable dyes like beet and spirulina
  • Shredded coconut
  • Chocolate shavings or chunks
  • Freeze dried strawberries or raspberries
How to make chocolate covered bananas

Storage info

Once your chocolate covered bananas are fully frozen, you can place them in a freezer safe container. Here’s the best part: simply store them in the freezer for anytime a chocolate craving strikes! Homemade chocolate banana bites should be stable frozen for about 1 month. Of course, they’ll probably never last that long!

Let us know what you think about this treat! It’s a great healthy dessert for kids, and they can help with the topping process too. Our 3 year old son loved it! And we rarely feel bad letting him have another banana bite.

Chocolate covered bananas

More chocolate recipes

Are you a chocoholic? (Guilty, as charged). Here are a few more healthy and decadent ways to get your chocolate fix:

This frozen chocolate covered bananas recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free (with dairy free dark chocolate chips).

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Chocolate Covered Bananas

Chocolate Covered Bananas (Frozen Bites!)


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  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: About 30 to 35 bites
  • Diet: Vegan

Description

Frozen chocolate covered bananas are the perfect easy and healthy dessert! Store them in the freezer for whenever you crave a sweet bite.


Ingredients

  • 2 ripe medium bananas
  • 1 1/2 cup dark chocolate chips* (5 ounces)
  • 1 tablespoon refined coconut oil
  • 1 pinch salt
  • Toppings (optional): 2 tablespoons each crushed peanuts, crushed pistachios, and all natural sprinkles

Instructions

  1. Freeze the bananas (45 minutes): Slice bananas into 1/4-inch rounds. Place them on a baking sheet lined with parchment paper and freeze for 45 minutes. 
  2. Melt the chocolate: Start a pot of simmering water. Place the chocolate in a glass measuring cup or large wide mouth jar, and place it into the simmering water. Very carefully, stir the chocolate until it melts, using a hot pad or gloves to hold the glass. Do not let any of the water splash, or it will split the chocolate. (You can also melt the chocolate in the microwave in a liquid measuring cup, heating for about 30 second intervals and then stirring several times until the chocolate melts.)
  3. Dip and top the bananas: Make sure your toppings are ready, if using. Leave the jar in the double boiler to keep the chocolate warm. Use a fork to dip each banana slice into the jar, then shake off excess chocolate.  Transfer the slice to the parchment lined baking sheet, using your finger to gently slide off the banana. Add toppings immediately (the chocolate freezes quickly) — this process is easiest with 2 people, 1 person to dip and 1 person to top. This recipe uses only 1 cup of chocolate for the bananas, but it’s nice to have extra chocolate to make the dipping process easier. You can dip pretzels or cereal into the remaining chocolate, or discard it. 
  4. Freeze: Return the bananas to the freezer and freeze for 30 minutes. Then transfer the banana bites to a freezer safe container.  Store up to 1 month.

Notes

*Only about 1 cup is used in the recipe, but you’ll need the extra to make the dipping process easier. Find extra items to dip into the remaining chocolate if you like (like pretzels, cereal, etc). 

  • Category: Dessert
  • Method: Frozen
  • Cuisine: Dessert

Keywords: Chocolate covered bananas, Frozen chocolate covered bananas, How to make chocolate covered bananas, Chocolate covered banana bites

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