Are you thinking of going gluten-free or you have a gluten sensitivity? Want to cut down on processed foods such as white flour then you’re in the right place because these flourless dessert recipes are simply the best thing for you. These recipes are quick, fuss-free, and easy and include everyday ingredients. It might look daunting at first because “no more expensive grocery store products” but it’s not that bad. So have a look at these tempting flourless desserts and enjoy it in a different way.
Frozen Chocolate Banana
This frozen chocolate banana is undoubtedly the crowd-pleaser comes with anti-oxidants and potassium. The best part is that you can simply double the recipe if there’s a party or get together tonight.
- 2 ripe but firm bananas
- 2 tablespoons vegetable oil
- 6 oz. dark chocolate, chopped or semisweet chocolate chips
- ½ cup granola, chopped pecans and walnuts or sprinklers (if you want)
- First of all, line your baking sheet with the parchment paper or aluminum foil.
- Take your bananas, cut into half and put a Popsicle stick into each half. Put them on your baking sheet and let them freeze for 15 minutes.
- Add chocolate with oil in the Pyrex measuring cup and keep in the microwave to melt. Check it after every 30 seconds. Or you can do the same in the half-full pan of simmering water for about 2 minutes. Now start stirring until smooth.
- Now, dip each banana half in the chocolate and immediately sprinkle with your favorite topping (if you want).
- Freeze them for around 30 minutes or until the chocolate sets completely. Serve them right after that or you can freeze them in an air-tight container for at least a week.
Flourless Cacao Fudge Cake
Do you know that raw cacao powder can preserve a higher portion of nutrients juxtaposed to your regular cocoa powder? Reason being, it is generally heated during manufacturing. In fact, you can switch your almond meal with the hazelnut one.
- 200g unsalted butter, chopped
- 6 eggs
- ¾ cup raw cacao powder and some extra for dusting
- 1 ¼ cups brown sugar
- 1 cup almond meal (ground almonds)
- Start with preheating your oven at 160ᵒ C.
- Get a 22cm springform cake tin and line it using a non-stick baking paper. Slightly grease the paper.
- Add butter and cacao powder in a saucepan, keep it over low heat and keep stirring until smooth.
- Add sugar and eggs in an electric mixer’s bowl and beat it until you get the double mixture in volume.
- Now you add cacao mixture and almond meal and simply fold to mix.
- Pour it down into the tin and let it bake for 35-40 minutes or until it sets fully.
- Let the tin cool down. Turn it out and use your extra cacao powder for dusting. Serve.
No-Bake Pistachio-White Chocolate Cookies
What if we say that you can make your cookies in no more than one hour and too that without any perishable ingredients and oven? Yes, that’s true. These cookies use nut butter, white chocolate for the creamy texture and some oats, pistachio, and cranberries for the sweet crunch.
- 1 cup white chocolate chips, divided
- ¾ cup creamy no-stir sunflower seed or almond butter
- 1 cup quick-cooking oats
- ¼ teaspoon kosher salt
- ¾ cup dried cranberries, coarsely chopped
- ½ cup+1 tablespoon chopped unsalted pistachios, divided
- ½ teaspoon vegetable oil
- First, you need to heat sunflower seed butter.
- Use a medium heatproof bowl, add ¾ cup chips. Set it over a bowl with simmering water and stir it occasionally. You can even set the bowl in the microwave and stir it in between bursts, until melted and smooth.
- Add oats, salt, cranberries, and ½ cup pistachios. Then stir the ingredients gently to combine.
- Bring back your lined sheet tray and spoon mixture of tablespoonful onto it. Now, gently press the balls in the center to make them flat.
- Let them chill for about 10 minutes or until set.
- Meantime, you can heat the oil and add remaining chips, in the same manner, you did above.
- Drizzle some melted chocolate on your cooled cookies and use your remaining 1 tsp. pistachios as the topping. Let them chill for 5 minutes or until set. You can even let them stay in an air-tight container and chill for at least 5 days.