Cooking Playdate: No-Bake Sweets

This month’s MLC Play Date featured No-Bake Sweets. The idea was to have this one right before Valentine’s Day, but we unfortunately had to postpone it a week or two.

The way this play date ran, each mom teamed up with another mom to bring the ingredients for a specific recipe, as well as demonstrate or prepare it the day of. This one didn’t run as smoothly as the last one, but all in all, we did enjoy the sweets and that’s all that really counts.

Here’s a list of the recipes we used as well as links back to the blog where they were found.

Fudge – Prepared by Lauren & Takisha

• 3 cups shredded unsweetened coconut
• 1/2 cup cocoa powder
• 1/3 cup agave
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 cup sunflower butter

Directions:

1. Place the coconut into a high powered food processor.
2. Blend on high for 5-10 minutes, stopping to scrape the sides every few minutes.
3. When the mixture becomes runny you      will then have coconut butter (see video above this recipe).
4. Remove coconut butter from food      processor and place it into a medium bowl. Add all the remaining other      ingredients and mix well.
5. Press fudge into a small dish      lined with parchment paper.
6. Place in freezer for 10 minutes, remove and cut into 15 small pieces.

Feedback – This was the biggest hit of the day. We were all amazed at how good it turned out and was so quick and simple to make. I have to give most of the credit to Lauren, as she was the one who mostly prepared this dish while I ran around delegating. I really would make this over and over again!

Yogurt Covered Strawberries - Prepared by Debora & Stella

• strawberries
• yogurt
• vanilla to taste

Directions:

1. Cut tops off of berries. Dip the berries into yogurt and place on cookie tray in the freezer until firm. Repeat process until the berries have your desired amount of yogurt shell. I dipped mine twice.
2. Store in the freezer.
3. These are best served after sitting out for a few minutes.

Feedback – I think these could have turned out better, but it’s my fault as I don’t think I bought the right yogurt. Apparently full fat yogurt works best. And it’s funny that I didn’t realized how frozen the strawberries would be considering they were stuck in the freezer for a bit.

Avocado Pudding - Prepared by Kim & Emily

• 2 avocados, ripe
• 2 medium bananas, ripe
• 6-8T unsweetened cocoa powder
• 1t vanilla extract
• 1t cinnamon

Almond milk for consistency

Agave to sweeten

Directions:

1. In a food processor, combine the avocado + banana and process until smooth.  Scrape down the sides of bowl as necessary.
2. Add the cocoa powder, vanilla, cinnamon, and protein powder [if using].  Process again until smooth.
3. Refrigerate until ready to serve and add any topping you like.
4. Store in a sealed container and eat within 2-3 days.

 Feedback – I guess chocolate wins again. This was really delicious, and my inspiration for this play date. Although, everyone did have a different ingredient that stood out to them and the ladies did admit that it would have been better if the bananas were more ripe. But, overall, I would definitely make this recipe. Hey, Kim made it twice before we even had the play date!

Banana Ice Cream - Prepared by Colleen

• Peel your bananas first.
• Cut them into small pieces.
•  Freeze for just 1-2 hours on a plate.
•  Blend, blend, blend – scraping down the bowl when they stick.
•  Enjoy the magic moment when they turn into ice cream!

***Frozen raspberries were also added to make another version

Feedback – See how these play dates work, this was a roll over from our smoothie play date! Of course it was enjoyed so much that it had to be repeated. Only Colleen had the good idea to do a flavored one and I really loved the addition of the frozen raspberries!

Coconut Whip Cream - Prepared by Katie

• 1 (14 oz) can Coconut Milk
• 1 teaspoon Vanilla Extract

Directions:

1. Place the can in the refrigerator overnight
2. Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can)
3. In a large bowl, whip the coconut cream on high until medium/firm peaks form (you can pull the whip out and turn it up and the peak stays put)
4. Enjoy!! Lasts for about 3 days in the fridge, but will need a stir or rewhip

Feedback – I know I probably shouldn’t add this since we didn’t actually get to sample it. But, there was an attempt, and that counts for something. Apparently, it really does matter how you store the can in the fridge and that can play a part in the remaining steps. However, if your whip cream flops, you do still have whipped butter, and that is worth sampling!

Please let me know if you end up trying any of these recipes and your experiences. I’m so interested in the techniques you used and other advice that you can add. I can’t wait to keep on exploring new foods and recipes!

If you attended this playdate please provide your personal reviews of these foods (or anything else) in the comments below!