For me, the hardest thing to adapt to since moving to Hong Kong has been the lack of an oven in my life. Seriously, I have been left with an oven-shaped hole in my heart and get a little teary when I remember that I can’t bake my own bread for a weekend treat or whip my loved ones up a little edible gift when I’m feeling all generous (for real, brownies are the way to most people’s hearts). So, I’ve thought of 5 easy sweet treats to whip up in no time, with no oven required! Check them out below…
Who doesn’t love cookie dough?! I will always believe that most people only bake cookies at home just so that they can eat some (all of?) the dough. This is an easy, one-bowl recipe which you can jazz up however you like!
Start by putting about 200g cashews and roughly 25g rolled oats into a food processor or blender and blitz until a fine meal forms. Add in 20 pitted medjool dates and 1 tsp vanilla extract and pulse again until you get a dough. If the mixture isn’t coming together, you can add in 1 tbsp milk (nut milk for the vegans!) to help it along. Move the dough to a bowl and stir in 25g chocolate chips. Now start forming the dough into balls with your hands (it should make about 15, depending on size) and place on a plate lined with greaseproof paper.
If you’re feeling fancy, you can also roll some of the balls in desiccated coconut or chopped nuts and then pop them into the fridge to firm up. You can then dip a couple in some melted chocolate to really go all out! Put them back in the fridge to set.
An old fave and one to try now that the weather is cooler, or if you need something to banish your late-night chocolate cravings. This little mug cake is like getting a big, warm hug!
Mix ¼ cup flour, ¼ cup sugar, 2 tbsp cocoa powder, ⅛ tsp baking soda and a pinch of salt in a microwave-safe mug; stir in 3 tbsp milk, 2 tbsp oil, 1 tbsp water and ¼ tsp vanilla extract. Pop in the microwave until the cake is done in the middle, which should take about 1 minute, 45 seconds. Top with a scoop of ice-cream for a real indulgent treat!
These make for a gorgeous gift or a delicious end to a dinner party (also perfect for a night in on your own!). They look a lot more impressive than they actually are to make, and they taste amazing.
Place 300g Oreo Cookies (1 small pack) in a food processor or blender and whizz until you have crumbs. Add 100g nuts (any kind will do!) and blitz again for about 10 seconds. Pour the mixture out into a bowl and then put 250g cream cheese, 1 tsp vanilla extract and 2 tbsp cocoa powder into the empty food processor. Blend these up until everything comes together in a creamy mixture, then pour the mixture over your crumbs and combine everything. Form into balls (the mixture should make about 24) and then roll each in a little cocoa powder before placing on a plate lined with greaseproof paper. Chill in the fridge until you’re ready to serve!
These zingy little guys are the perfect bite-sized delight for those hot Hong Kong days. The crispy crust works amazingly with the sharp, zesty filling for an easy dessert; ideal for any occasion! The filling is vegan-friendly, but switch out the cookie base for something that works for you (a mix of blended nuts, fresh ginger, coconut and dates works really well!)
Start by crushing 150g ginger cookies and mixing together with 4 tbsp melted butter. Divide the mixture evenly over a greased 12-hole muffin tin and press down so that it covers the base and the sides of each hole. Next, in a food processor or blender, mix together the flesh of 3 ripe avocados, the zest and juice of 3 limes, ⅓ cup maple syrup and a ¼ cup melted coconut oil. Spoon the mixture evenly onto the prepared bases, top each with a slice of lime and put into the fridge to set for a couple of hours.
The classic combo of chocolate and PB can never be beaten, and this recipe could not be simpler; meaning less time standing in between you and this iconic sweet treat!
Start by lining a 24 hole mini-muffin tray with paper liners. Then, melt 200g dark or milk chocolate and half fill each liner (you need to save half your chocolate to use later). Pop into the fridge until firm. Make sure you have about 200g of your fave peanut butter and spoon a heaped teaspoon of PB onto each set chocolate base, cover with the remaining melted chocolate, sprinkle each with a little sea salt and put back into the fridge to chill. You can also add in extra chocolate chips, nuts, raisins or any other add-ins to really make these your own!
Featured image source via Pexels, image #2, #3, #4 sourced via Pinterest