One of the things that have marked my pregnancy so far are sugar cravings. And not just any sugar cravings, but very specific dessert ideas. And out of one of these pregnancy dreams these no bake chocolate cups were made. I woke up one day wanting chocolate ganache mixed with chocolate cheesecake and raspberries – and this is when I came up with these chocolate cups! They are more chocolaty than a cheesecake would be, but still very creamy thanks to all the cream. And they are a no bake dessert – which is a huge plus when you’re an impatient pregnant lady like I am!
What you’ll need:
1 & 1 tablespoon cup heavy cream
11/2 cup chocolate chips ( milk or dark- whatever you prefer)
1/2 cup cocoa
3 tablespoons maple sugar
1 tablespoon vanilla extract
1/4 cup teaspoon butter
1 1/4 graham crackers
1/4 melted butter
Prepare a muffin pan with paper liners. Then start by combining together melted butter and graham crackers for the crust. Once well mixed together, add around of one teaspoon of the graham cracker mixture to each muffin tin. Press with your fingers so it’s not in crumbles.
Now take a small pot and on a very small heat gently mix together cream and chocolate until chocolate is melted. Stir constantly, and then slowly add cocoa, maple sugar vanilla extract and soft butter. Keep on stirring until everything is well mixed together. Let it chill for a couple of minutes, and then pour over the graham cracker crust. Then leave the cups in the fridge to completely cool down and set.
Top your chocolate cups with fresh raspberries or maple sugar – or both! And if you’re feeling extra special, serve them with a bit of vanilla ice cream on the side – I promise you’ll love them!
If you like raspberries and if you like ice cream, then I assure you that this is the desert of your dreams! It’s amazing! And it’s so easy to make that my four-year old daughter Lili can show you how to do it! Also, it’s a no-churn recipe, so it basically means that you don’t have to buy ice cream ever again!
And the best part? It’s delicious, and so versatile! If you want, you can replace raspberries with chocolate, or strawberries, or bananas, or whatever it is that you like in your ice cream!
What you’ll need:
1 cup whipping cream
1 can condensed milk
2 cups raspberries
It’s as easy as smashing, mixing and freezing, so allow me to introduce you Lili, making ice cream for us:
Start by smashing the raspberries:
Mix them with the condensed milk:
Whip the cream and mix it up with the rest:
Mix it all together, add some more raspberries on top and restrain yourself from eating it all now! Freeze overnight, and voila, the easiest, most delicious ice cream ever!
I know I’ll be experimenting with more textures and flavors, but for now, excuse me while I’ll devour my portion!
My kids love oatmeal and smoothies, and I love easy and no fuss recipes: so it was only natural that I’d finally try the oatmeal smoothies! It’s a perfect warm weather breakfast, combining the healthy benefits of oats and fruits with the refreshing yumminess of a smoothie!
The secret is to combine just the right amount of plain overnight oatmeal with your favourite fruits and yoghurt, and to blend it all really well together right before serving!
Best part: most of the preparation happens in the evening, and all what’s left for you to do, is to mix it in a blender!
What you’ll need:
1 cup oats
2 cups milk ( regular, soya or almond)
Mix together on a mason jar, and leave overnight in the fridge.
Oatmeal blueberry smoothie :
1 cup overnight oats
1 cup yoghurt
1 cup blueberries and raspberries (half in half)
Mix together the overnight oatmeal with fruits and yoghurt in a blender, and enjoy your morning oatmeal blubbery smoothie!
It’s a such an easy recipe, and yet makes a great difference in our morning routine! Knowing that my breakfast will be ready in seconds, is a great feeling, and knowing that what my kids take for a treat is actually really nutritious is even better! I hope that your family will love it as much as mine did!
This chocolate lovers heaven aka easy chocolate cheesecake is so good it’s addictive!(consider yourself warned). It’s really easy to make too; basically it’s an upgraded brownie with a creamy and cheesy chocolate filling, a graham crumbs crust and a dark chocolate ganache decorated with frozen raspberries!
I made it one day when I couldn’t decide what do I wanted more, a brownie or a cheesecake, and then it became my new favourite go to recipe for spoiling my guests.
What you’ll need :
For the filling:
1/2 cup dark chocolate chips
3/4 cup unsalted butter
1/2 cup brown sugar
1/2 cup sugar
1/4 teaspoon salt
1/2 cup flour
1 package of soft Philadelphia cream cheese
For the crust:
1 1/4 cup graham crumbs
1/4 cup melted butter
For the ganache:
1/2 cup cream
1/2 cup melted dark chocolate chips
1/2 cup frozen raspberries
Melt chocolate with butter. In another bowl, mix eggs, brown sugar, sugar and salt until the mixture is really smooth. Then add the melted chocolate with butter, and flour and stir together until smooth. Then add soft cream cheese, cut in cubes, little by little mixing it well in between. Now mix the graham crumbs with melted bitter, and press it firmly to the bottom of your baking pan. Pour the chocolate cheesecake filling on top and bake for around 30 minutes on 350F. Don’t over bake it! When the middle is still soft but the edges are well set, consider the chocolate cheesecake ready.
Now melt the chocolate chips, and combine it slowly with cream. Pour over cooled cheesecake. Decorate with frozen raspberries. Enjoy!
As you can see we got slightly s’mores obsessed. This cheesecake inspired by our favourite campfire dessert is as delisus as it can get! Just imagine, a graham crumle crust with this creamy, fluffy and melting-in-your-mouth chocolate ricotta filling, topped with mini marshmallows and sweet raspberries ! It’s really pure perfection. And it a no bake dessert, so it ideal for these hot and lazy summer afternoons :).
Graham cracker crust
1 cup ricotta cheese
1/2 cup whipping cream
1 cup milk chocolate chips
1/2 cup chocolate chips for topping
1 cup fresh raspberries
Make a basic graham craver crust. Clic here if you want to see how Martha is doing it. But don’t bake your graham cracker crust ! Just leave it a side.
Whip your cream, add ricotta, mix on high speed for around 30 seconds, then add 1 cup of melted chocolate chips and mix again on high speed until well blended. Pour your chocolate ricotta cheese filling on the graham cracker crust.
Now you can melt the rest of chocolate chips, and drizzle it on top. Add some mini marshmallows. Kids will love them, so add some more :). Make sure to put your hands on the fresh and sweet raspberries. It will make all the the difference !
Enjoy this super easy and divine no bake s’mores raspberry cheesecake with people you love! (or like me hide in the kitchen to have another serving)…
It’s one of these perfect combinations, sweet, creamy and sour all at once. White chocolate and raspberries muffins, pure perfection :). I won’t lie to you that it’s healthy, but it may be considered as full of vitamin C and antioxidants, thanks to raspberries :). And I say that it’s a perfect snack on a sunny afternoon when you are playing in the park, or when you need a bit of sweetness after running errands all day :).
2 cups flour
1 cup sugar
1 teaspoon baking powder
2 tablespoons sour cream ( or buttermilk )
1/4 cup soft butter
1 cup white chocolate chips
1 cup frozen raspberries
Mix all dry ingredients, then add eggs, sour cream and butter, mix well together.
Add chocolate and fruits, but don’t mix too much or your batter will get all pink. Unless you wish to have pink muffins, then go ahead 🙂