Easy Fluffy Vegan Chocolate Mousse (Only 2 Ingredients)

Looking for a healthier chocolate fix that only takes a few minutes to make? Look no further! This is the BEST vegan mousse you will ever make!  It’s a magical, two ingredient dark chocolate mousse that you can whip up in no time! 

two ingredient chocolate mousse in a glass with chocolate shavings on top on a dark surface

This mousse is so good! It looks fancy, like it would be really complicated to make, but it really isn’t – looks can be so deceiving at times!

This mousse is creamy, decadent and rich in chocolate!

WHAT MAKES THIS RECIPE STAND OUT:

You can make it in less than 20 minutes!

It’s vegan, so there are no eggs or cream.

This recipe doesn’t have any unusual ingredients that are often included in vegan desserts! No tofu, no aquafaba (water used in cooking chickpeas!), no avocado, no gelatin – no fuss! Just 2 simple ingredients are all you need! 

It’s low in sugar, making it a lot healthier than your average mousse.

It looks pretty when piped into glass dishes and would be great for dinner parties!

two ingredient chocolate mousse in a glass with mint leaves and chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background

WHAT YOU’LL NEED:

Couverture chocolate:  This is a high-quality chocolate, perfect for melting and baking. You need one with a high percentage of cocoa butter, at least 70%. The one I use is 72% and I really think this high amount of cocoa butter helps to make the mousse thick. It also has a much richer flavor. 

Coconut milk: Coconut milk is usually my go-to whenever I want  to replace heavy cream for a lighter dessert. For this recipe, you do not taste the coconut at all! It just blends well with the couverture chocolate – a real dream to work with!

WHAT COCONUT MILK TO USE

Make sure the coconut milk you are using is NOT in a carton.

The coconut milk that’s in a carton won’t work for this recipe. It isn’t the same as the one in the can – it’s much too watery. You need canned coconut milk, just make sure it’s unsweetened.

I experimented with 2 different kinds of coconut milk: light and full fat. I didn’t really see much of a difference, despite the fact that the regular coconut milk is thicker than the lighter one.

WHAT CHOCOLATE TO USE

I tested this recipe with 2 different kinds of couverture chocolate: one with 54% cocoa butter and one with 72% cocoa butter. The 54%  made the dessert much creamier and more like a pudding rather than a mousse, but it thickened in the fridge after a few hours.  However, with the 72% , the texture was perfect and it was much thicker! So definitely use chocolate that has at least 70% cocoa butter. 

two ingredient chocolate mousse in a glass with a spoon on top on a dark surface

FREQUENTLY ASKED QUESTIONS

How do you store this mousse?

I cover it with plastic wrap and keep it in the refrigerator. 

How long does it last?

This dessert lasts for about 4 days in the refrigerator.

HOW TO MAKE THIS TWO INGREDIENT  MOUSSE

I think this is the easiest recipe on the blog! Seriously, it only takes 2 simple steps and a few minutes!

STEP 1

Put the can of coconut milk in the freezer for 10 minutes. 

STEP 2

Take it out of the freezer, pour it into a bowl and beat it for 1 minute. 

Add the melted chocolate and beat for exactly 2 minutes.

That’s it! 

two ingredient chocolate mousse in a glass with chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background

Top Tip

You can either melt the chocolate either by putting it in the microwave in 30 second increments, or by putting it in a bowl over just simmering water and stirring it until it melts. I personally like melting it over hot water – that way I know I won’t risk scorching it.

TIPS FOR SUCCESS

This vegan coconut milk mousse is practically foolproof! 

You really need couverture chocolate with a high cocoa ratio for best results. It’s really smooth and perfect for this recipe and creates the right texture. However, if you can’t get it, use dark chocolate, instead.

VARIATIONS, ADD-INS & TOPPINGS

  • Add a shot of your favorite alcohol! I think mint liquor would be nice!
  • Top with your favorite nuts or fruit. I love topping it with chocolate shavings or ground Oreo cookies!
  • Go totally overboard and drizzle some chocolate syrup over it!

MORE NO-BAKE VEGAN RECIPES

Chocolate Pomegranate Bark

Easy Vegan Chocolate Truffles

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko 

Let me know how this 2 ingredient mousse turns out for you in the comments below! I’d love to hear from you!

 

two ingredient chocolate mousse in a glass with mint leaves and chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background
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5 from 1 vote

Easy Fluffy Vegan Chocolate Mousse (Only 2 Ingredients)

Looking for a healthier chocolate fix that only takes a few minutes to make? Look no further! This is the BEST vegan mousse you will ever make!  It’s a magical, two ingredient dark chocolate mousse that you can whip up in no time! 
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, no-bake, easy, dessert, kormos, mosaiko, coconut milk mousse, dark chocolate, two ingredient, vegan mousse
Servings: 4 REALLY generous servings or 6 average

Ingredients

  • 1 can full fat coconut milk (400 ml / 13.5 fl oz)
  • 8.8 oz (250 g) dark chocolate (or couverture chocolate), at least 70%, melted*
  • chocolate shavings (optional)

Instructions

  • Put the can of coconut milk in the freezer for 10 minutes.
  • Take it out of the freezer, pour it into a bowl and beat it for 1 minute.
  • Add the melted chocolate and beat for EXACTLY 2 minutes.
  • Divide the mousse into serving bowls or glasses or use a piping bag to do so.
  • Serve with chocoalte shavings, if using.
  • Enjoy!

Notes

*You can either melt the chocolate either by putting it in the microwave in 30 second increments, or by putting it in a bowl over just simmering water and stirring it until it melts. I personally like melting it over hot water - that way I know I won’t risk scorching it.
Cover any leftovers with plastic wrap and store in the refrigerator for up to 4 days.
© Pastry Wishes

10 Easy No-bake Desserts

Satisfy your craving for dessert and give your oven a break, too! These simple, no-bake desserts are sure to be a hit with any crowd!

a collage of six photos of easy no bake desserts

Everyone needs a few go-to recipes for no-bake desserts! With just a few ingredients, you can make delicious, sweet, no-bake desserts in no time! 

Why you will absolutely love these no-bake desserts:

They are recipes that work!

They are seriously simple to make.

No decorating skills needed!

They taste amazing! 

So forget the oven and enjoy these no-fuss, no-bake desserts!

10 Easy No-bake Desserts

CHOCOLATE

Who doesn’t love chocolate?!?! You don’t need to be a pastry chef to whip up these delicious chocolaty, decadent desserts! 

1 Cheater’s Chocolate Mousse

two glasses filled with Chocolate Mousse and some bars of chocolate on a blue surface

If you’re looking for an impressive, quick and easy dessert for a dinner party, this chocolate mousse will blow your mind! It’s much simpler to make than traditional mousse and there are no raw eggs, either! This recipe also includes easy chocolate garnishes, too.

GET THE RECIPE HERE

2 Chocolate Pomegranate Bark

chocolate pomegranate bark broken into pieces

Chocolate Pomegranate Bark is one of those treats that is so versatile! It’s great for gifting, it looks gorgeous, and tastes delicious, too! What I like the most about it is that it freezes really well! Whenever I get that craving, I just pop it out of the freezer (because I always have a stash in the freezer 😉)! No need to thaw it, either!

GET THE RECIPE HERE

3 Easy Vegan Truffles

vegan chocolate truffles in a glass bowl on a white counter with a white kitchen towel in background

These delicious, 3-ingredient truffles are much lighter and healthier than traditional ones, as there is no heavy cream. If you’re looking for chocolate truffles that are super simple to make that don’t skimp on taste or rich chocolate flavor, look no further! They’re so luscious!

GET THE RECIPE HERE

 

GREEK

These no-bake Greek desserts may not be as popular as traditional Greek baked desserts, like Baklava Rolls, but they’re just as delicious! They’re simple and include step-by-step picture tutorials!

4 Greek Halva Cake

greek halva cake on a silver platter with honey drizzling on top

Halva is a dessert made with semolina flour and honey syrup. There are different versions of it in the Middle East, Eastern Europe and the Balkans. Greek Halva is quite unique as there are three different kinds in Greece today. This no-bake version is a popular dessert that’s easy to make at home.

GET THE RECIPE HERE

5 Rizogalo – Greek Rice Pudding

two bowls of Rizogalo Greek Rice Pudding with cinnamon sticks and ground cinnamon on top

Rizogalo is a creamy, mildly spiced Greek rice pudding that’s not too thick or overly sweet. Unlike a traditional custard, Rizogalo doesn’t have any eggs or cream, making it considerably light. This recipe has a vegan option, too. 

GET THE RECIPE HERE

6 Easy Egg-free Chocolate Salami – Greek Kormo/Mosaiko 

chocolate salami sliced and wrapped in kitchen twine

No, there isn’t any salami in this dessert! This is a very popular no-bake dessert in Greece that looks like salami! It’s an egg-free dessert (and vegan) made of chocolate, cookies, and nuts. Not only is it easy to make, but it would also make a nice food gift!

GET THE RECIPE HERE

FROZEN

Frozen desserts are simple and convenient and a great way to beat the heat! 

7 Easy No-churn Vanilla Ice Cream (+ Secret Ingredient)

no churn vanilla ice cream on two cones inside a glass with ice cream cones in the background

This recipe is practically foolproof and my secret ingredient really takes it up a notch! You definitely need to try this no-churn vanilla ice cream!

GET THE RECIPE HERE

8 Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

 

strawberry mint sorbet in two glasses with a bowl of strawberries in the background

This refreshing strawberry mint sorbet is sweet and slightly tangy. This recipe is much easier to make than the traditional, classic sorbet as it doesn’t have any simple syrup. It’s a really healthy summer snack the whole family will love! It’s also refined sugar free and includes a vegan option!

GET THE RECIPE HERE

PAN/LAYERED DESSERTS

 

Pan/Layered desserts are really convenient, especially when you want to make something impressive without spending a lot of time decorating. Both of these no-bake desserts use ladyfingers and don’t require any special decorating skills!

9 Easy Tiramisu Without Raw Eggs

tiramisu without raw eggs on a plate on a white countertop with a pan of tiramisu in the background

This tiramisu is made without raw eggs, unlike the traditional Italian dessert. It would make a really nice after-dinner dessert as it’s very light and creamy, yet not too boozy! I also have a kid-friendly, non-alcoholic option, too!

GET THE RECIPE HERE

10 Easy Coconut Lush Dessert

 

a slice of coconut Lush on a plate placed on burlap with a pan in the background

This creamy dessert is for all the coconut lovers out there! It’s a delicious dessert that’s easy to make from scratch, with a luscious homemade coconut pudding! A simple, crowd-pleasing dessert!  

GET THE RECIPE HERE

I really hope these no-bake desserts have inspired the baker in you! They are great for parties or get-togethers! Which ones made you drool the most? I’d love to know in the comments below!

~Voula

 

Decadent Hot Chocolate Soup With Caramel Brioche Croutons

This creamy, luscious hot chocolate soup is delicious! It’s quick, easy, ultra-rich and served with caramel brioche croutons! It’s perfect for Valentine’s Day or any day! 

a bowl of chocolate soup with a hand holding a spoon in it and a red rose and red satin tablecloth in the background

Have you ever had chocolate soup?? If not, let me introduce you to my new chocolate fix and your new best friend!

This soup is a cross between rich hot chocolate, thick warm pudding and chocolate fondue! What better way to celebrate Valentine’s Day than with this mind-blowing dessert!

I have to tell you, though, this is NOT a light and airy dessert, that’s why I serve it in really small bowls! 

It’s quite rich and definitely NOT for the weak, but it is sooooo good! 

FREQUENTLY ASKED QUESTIONS

What’s in this chocolate soup?

This recipe only has a handful of ingredients: dark chocolate, cream, milk, alcohol, and cinnamon. 

Can I tweak or adapt this recipe?

Sure! I added two different kinds of alcohol and some cinnamon, which give it a really nice delicate flavor. Of course, you can add your favorite alcohol (like mint liquor or ouzo) or omit it altogether! 

How do you serve it?

This soup is best served warm, so I’d make it about half an hour before serving it. Fresh fruit is divine with this! You could put some fruit on a skewer for dipping in the soup! Or you could top it with whipped cream or ice cream! 

 

two bowls of chocolate soup with a skewer of fruit on top

What you need to make it:

Good quality dark chocolate: I use 72% dark couverture chocolate for a richer flavor.

Milk: I use low-fat, but you can use regular milk.

Heavy cream: I added this to thicken the soup so I wouldn’t have to add any flour, cornstarch, or eggs. It really gives it a beautiful, silky creaminess to it, too!

Cinnamon: I use a cinnamon stick, which really boosted the overall flavor. I think cinnamon pairs really well with all the other flavors and it’s very subtle.

Alcohol: I use Kahlúa and whiskey, but you could use your favorite alcohol.

 

For the caramel Brioche Croutons you need:

Brioche: You only need a few slices of brioche bread.

Sugar & water: To make the caramel, you need a small amount of sugar and water.

two bowls of chocolate soup with a spoon in each bowl surrounded by rose petals and a porcelain jug dripping with soup and a red satin tablecloth and a red rose in the background

 

HOW TO MAKE CARAMEL BRIOCHE CROUTONS

caramel brioche croutons steps, step 1 whisk butter, sugar and water over medium heat until sugar dissolves, step 2 boil until sugar turns medium amber color, step 3 add brioche cubes and stir quickly then spread onto a baking sheet and separate them using two forks so they’re not touching

HOW TO MAKE HOT CHOCOLATE SOUP

hot chocolate soup step one with milk, cream, alcocohol and cinnamon stick simmering in a saucepan and step two remove cinnamon stick and add chocolate and whisk until smooth

VARIATIONS & ADD-INS

There are so many ways you can play around with this recipe! Here are just a few ideas for variations and add-ins:

  • Nuts and pomegranate seeds would go great with this soup! They would also offer a nice crunch!
  • You could add some orange zest to the soup!
  • I think coffee would be great with this soup, too!
  • I used a combination of Kahlúa and whisky! Another nice blend is Cointreau or Grand Marnier! Or if you like mint, you could add mint liquor, like Crème de menthe!

TIPS FOR SUCCESS

  • You can easily reheat any leftovers, just add a little milk (1 or 2 tablespoons) and stir over medium heat. Add more milk if you want a thinner consistency.
  • This is a very rich dessert, so I suggest you serve it in very small bowls, but of course, you could

IDEAS FOR LEFTOVER CARAMEL BRIOCHE CROUTONS

Sometimes I don’t always use all the croutons with this soup, so I like to save them for later.

Here are a few ideas for leftover caramel croutons:

  • You could top your favorite ice cream with them.
  • You could put them on top of hot chocolate, instead of marshmallows.
  • You could add them over Greek yogurt.
  • You could nibble them on their own as a sweet snack (yes, I have actually done that!).

MORE CHOCOLATE RECIPES

Classic Homemade Brownies From Scratch

Classic Chocolate Cupcakes (No Mixer)

Ultimate Chocolate Chunk Cookies (+ Secret Ingredient)

Cheater’s Chocolate Mousse (+Easy Chocolate Garnishes)

Chocolate Pomegranate Bark

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)

Easy Homemade Chocolate Syrup (Without Corn Syrup)

Easy Vegan Fudge Brownies

Sugar Free Whole Wheat Chocolate Cupcakes

 

For another AMAZING chocolate recipe, check out Tasy Oven’s Crockpot Hot Chocolate! Simple and delicious!

Let me know how this decadent hot chocolate soup with caramel brioche croutons turns out for you in the comments below! I’d love to hear from you!

Decadent Hot Chocolate Soup With Caramel Brioche Croutons

This creamy, luscious hot chocolate soup is delicious! It’s quick, easy, ultra-rich and served with caramel brioche croutons! It’s perfect for Valentine’s Day or any day! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American, Greek
Keyword: hot chocolate, soup, caramel brioche croutons, easy
Servings: 2 -3

Ingredients

For the Caramel Brioche Croutons

  • 3 tablespoons butter
  • ½ cup (100 g / 3.5 oz) sugar
  • ¼ cup (60 ml / 2 fl oz) water
  • 2-3 slices brioche bread, cubed

For the Soup

  • ¾ cup (200 ml / 7 fl oz) milk
  • ½ cup + 1 tablespoon (150 ml / 5 fl oz) heavy cream
  • 1 cinnamon stick
  • 2 tablespoons Kahlua
  • 2 tablespoons bourbon or whiskey
  • 7 oz / 200 g dark chocolate (I use 72% couverture chocolate), finely chopped

Instructions

Make the Caramel Brioche Croutons

  • Line a baking sheet with parchment paper. Set aside.
  • In a medium saucepan over medium heat, combine the butter, sugar and water. Whisk until the sugar dissolves, about 2 minutes.
  • Allow the sugar mixture to boil until it turns a medium amber color, about 4 minutes.
  • Remove the saucepan from the heat and add the brioche cubes, a handful at a time and stir to coat evenly.
  • Transfer to the lined baking sheet and quickly spread the croutons. Use 2 forks to separate them so they're not touching. Set aside to cool.

Make the Soup

  • In a medium saucepan, add the milk, cream, alcohol and cinnamon stick and simmer over medium-low heat for about 20 minutes.
  • Discard the cinnamon stick and quickly stir in the chopped chocolate. Whisk until smooth. If you want a thinner consistency, add 1-2 tablespoons of milk.
  • Serve immediately.
  • Enjoy!

Notes

  • This soup can be stored in the refrigerator for about 4 days.
  • You can easily reheat any leftovers, just add a little milk (1 or 2 tablespoons) and stir over medium heat. Add more milk if you want a thinner consistency.
caramel brioche croutons adapted from: https://www.marthastewart.com/345424/ice-cream-with-caramel-brioche 
 
© Pastry Wishes

 

Easy Tiramisu Without Raw Eggs

This delicious, no-bake Italian dessert includes pillowy ladyfingers lightly soaked in coffee and coffee liqueur, then spread with a heavenly mascarpone cream and topped with cocoa powder. This easy version is as luscious as traditional tiramisu, but without raw eggs! A non-alcoholic option is also included. 

tiramisu without raw eggs

If you’re looking for an easy, no-bake dessert, you will love this tiramisu! I guarantee that everyone will be asking you for the recipe!

I absolutely LOVE tiramisu! It is definitely one of my family’s favorites and one I get asked to make often!

As much as I love it, I do not want to eat any raw eggs!  So, I’ve been making this eggless version for years, instead, and it’s delicious!

Why you will love this recipe!

  • It’s INCREDIBLY easy to make and it’s a recipe that works!
  • There are only 8 ingredients!
  • You don’t need any fancy equipment, just a hand mixer!
  • There are no raw eggs, unlike traditional tiramisu!
  • It’s a no-bake dessert!  You just mix, assemble and refrigerate!It’s a perfect make-ahead dessert!
  • It’s a wonderful after-dinner dessert! It’s very light, creamy and airy, but not heavy or too boozy – just perfect for a dinner party!
  • You can omit the alcohol all together if you want, or  play around with different kinds of coffee. You could even add decaffeinated coffee, instead!

tiramisu without raw eggs

FREQUENTLY ASKED QUESTIONS

What is tiramisu?

Tiramisu is a popular Italian dessert. It’s made with ladyfingers dipped in coffee that’s been mixed with coffee liqueur and layered with a creamy mascarpone cheese mixture. It’s then topped with cocoa powder.

What are ladyfingers?

Ladyfingers are crispy long or oval-shaped sponge cookies. My favorite are the Italian Savoiardi cookies.

What is mascarpone cheese?

Mascarpone cheese is a thick, Italian cheese made from cream. It is similar to cream cheese. It’s used in both sweet and savory dishes.

Can I use cream cheese instead of mascarpone?

You could substitute the mascarpone cheese with equal amounts of softened cream cheese mixed with 2 tablespoons Greek yogurt.

The mascarpone is more subtle in flavor than the cream cheese. I think cream cheese gives it a nice tang and it’s definitely a flavor I’m more used to compared to the mascarpone. So, there is a slight difference between the two types of cheeses, but overall, I think they can be used interchangeably for this recipe.

Can I substitute the coffee liqueur?

Sure! You could use Amaretto, cognac or brandy. I have tried them all! My favorite, though, is Kahlúa – I absolutely love the combination of rum, sugar and coffee!

Can I make this without any coffee or alcohol?

Yes! For a non-boozy, kid-friendly alternative, just replace the coffee and alcohol with hot chocolate or plain milk! 

Can I make this ahead of time?

Yes! This is the perfect dessert to make ahead because it needs to be refrigerated for a few hours. Personally, I think this dessert tastes even better overnight because the the flavors have time to develop and the ladyfingers soften up. 

Can this tiramisu be frozen?

Oh, yes! I freeze individual slices. In the summer when it’s frozen, it’s almost like a semifreddo dessert!

What can I serve with this?

COFFEE!!!! It is amazing with tiramisu!  I also think bananas and chocolate covered nuts would be nice!

Here’s what you’ll need to make it:

heavy whipping cream

mascarpone cheese (or cream cheese)

sugar

vanilla

ladyfingers (savoiardi)

strong brewed black coffee

Coffee liqueur (I use Kahlúa). If you don’t have any coffee liqueur, you could use cognac/brandy or Amaretto, but it will taste slightly different.

unsweetened cocoa powder (for dusting)

HOW TO MAKE TIRAMISU WITHOUT RAW EGGS

tiramisu without raw eggs steps 1-4

tiramisu without raw eggs steps 5-8

A NOTE ABOUT PAN SIZES

Your pan size will determine how many ladyfingers you’ll need.

As you can see in the pictures above, my pan fit 24 ladyfingers (12 in each layer) and  the pan is about 10 x 7.5 inches (25.4 x 19 cm). If your pan is smaller, you won’t need as many ladyfingers and if it’s larger, you’ll need more.

If you want to make this for a larger pan, like one that’s 9 x 13 inches (23 X 33 cm), you can easily double this recipe.

MORE VARIATIONS

  • You can get fancy and make this recipe in individual dessert glasses or even make it in a big trifle bowl!
  • After spreading the first layer, add some grated chocolate on top for added texture and for more chocolate!
  • Replace the Kahlúa (coffee liqueur) with Creme de menthe (mint liqueur) for a minty twist.

TIPS FOR SUCCESS

  • When you dip the ladyfingers in the coffee mixture, make sure you do it very quickly so that they don’t fall apart or become too soggy. You could place them on a kitchen towel to absorb any excess liquid before placing them in the pan for a lighter flavor.
  • You need to use cream with a high fat content to get a bigger volume of whipped cream. Use a  cream that contains 35% fat or more.
  • The whipping cream needs to be really cold. What I always do is put a metal bowl in the freezer for about 15 minutes before I start and then when I add the cream to the cold bowl, it whips faster.
  • Some people dust the top with cocoa powder right before serving, but I always dust it as soon as I assemble the dessert and then refrigerate for a few hours. This creates a nice, dark dense layer of cocoa on top, which I love!
  • I suggest making this dessert a day in advance. It really needs time to set – at least 3 hours, but overnight is even better as this allows all the flavors to develop. Just keep it in the fridge until you’re ready to serve.
  • It can be stored in the refrigerator for up to 4 days, but I promise you it will not last that long!

tiramisu without raw eggs

MORE EASY NO-BAKE DESSERTS!

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko

How to Make Ancient Greek Sesami Bars (Pasteli)

No-bake Banoffee Pie Cups

Cheater’s Chocolate Mousse (+Easy Chocolate Garnishes)

Greek Halva Cake (Step-by-step Tutorial + Variations)

Let me know how this Easy Tiramisu without Raw Eggs turns out for you in the comments below! I’d love to hear from you!

~Voula

Easy Tiramisu Without Raw Eggs

This delicious, no-bake Italian dessert includes pillowy ladyfingers lightly soaked in coffee and coffee liqueur, then spread with a heavenly mascarpone cream and topped with cocoa powder. This easy version is as luscious as traditional tiramisu, but without raw eggs! A non-alcoholic option is also included. 
Prep Time10 mins
Course: Dessert
Cuisine: American, Italian
Keyword: Italian, tiramisu, no raw eggs, no-bake, coffee, liqueur, mascarpone, easy
Servings: 6 approximately

Equipment

  • a 9x9 inch (23x23 cm) or 10x7.5 inch (25.4x 19 cm) pan

Ingredients

  • 1 cup strong brewed black coffee at room temperature
  • 3 tablespoons coffee liqueur (I use Kahlúa)*
  • 1 cup (250ml / 8.5 fl oz) heavy whipping cream
  • ¾ cup (150g / 5 ¼ oz) sugar
  • 1 cup (250g / 8.8 oz) mascarpone cheese (see substitute idea below)
  • 1 teaspoon vanilla
  • 24 ladyfingers (savoiardi) (7 oz / 200 g) 
  • unsweetened cocoa powder for dusting

Instructions

  • Mix the coffee with 2 tablespoons of the coffee liqueur.
  • Quickly dunk the ladyfingers in the coffee mixture and place in the pan.** I fit about 12 cookies in each layer. Don’t soak the ladyfingers too long, though, otherwise they’ll fall apart.
  • Beat the whipping cream, sugar, vanilla, and 1 tablespoon of the coffee liqueur until stiff peaks form, about 5 minutes.
  • Add the mascarpone cheese and mix until combined. Don’t overmix.
  • Spread half of the mascarpone mixture on top of the first layer of ladyfingers.
  • Repeat the process with the second layer of ladyfingers and spread the remaining mascarpone mixture on top.
  • Dust the top with cocoa powder.
  • Refrigerate for at least 3-4 hours or overnight (the flavors really develop when left overnight). It can be covered and stored in the refrigerator for up to 4 days.
  • Enjoy!

Notes

*If you don’t have any coffee liqueur, you could use cognac/brandy or Amaretto, but it will taste slightly different.
**For a lighter flavor, place the soaked ladyfingers on a paper towel for a few minutes before placing them in the pan. 
MASCARPONE CHEESE SUBSTITUTE
Replace the mascarpone cheese with equal amounts of softened cream cheese mixed with 2 tablespoons of Greek yogurt.
FOR A KID-FRIENDLY TIRAMISU
For a non-boozy, kid-friendly alternative, replace the coffee and Kahlúa with hot chocolate or just milk and omit the alcohol from the mascarpone mixture.
TO FREEZE 
Place individual Tiramisu slices in a freezer-safe container. They can be frozen for up to 2 months.
© Pastry Wishes
Adapted from: https://hip2save.com/recipes/easy-10-minute-tiramisu-no-bake-dessert/ 

 

Chocolate Pomegranate Bark

This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!

chocolate pomegranate bark broken into pieces

I really love making this chocolate bark around Christmas. There are so many things you can do with it! It’s a nice little snack, but it also looks great on a holiday platter, too!

It has an amazing combination of flavors: dark chocolate + pomegranate! Dark chocolate goes so well with pomegranate!  If you haven’t tried it before, you really should! It’s amazing!

What does this chocolate Pomegranate bark taste like?

This bark has a crunchy texture, but the best part is when you bite into the pomegranate seeds! The contrast between the crunchy chocolate and the juicy pomegranate seeds is incredible! It just melts in your mouth! The pistachios give a nice salty undertone!

This Chocolate Pomegranate Bark is

SO simple to make.

made with only 3 ingredients.

a no-bake dessert.

ready in less than an hour.

colorful and festive with ruby red pomegranate seeds and green pistachios.

low in sugar!

vegan friendly!

an ideal homemade gift!

absolutely delicious!

chocolate pomegrante pistachio bark pieces stacked in a pile

FREQUENTLY ASKED QUESTIONS

What kind of chocolate can I use?

You can use your favorite kind of chocolate, milk, dark, or white! The only thing I would avoid is using chocolate chips because they’re not really ideal for melting. Use high quality chocolate bars, like bittersweet chocolate. For this recipe, I use couverture chocolate.

What kind of mix-ins and toppings can I use?

The options are endless! You can get really creative! Here are a few ideas:

Dried fruit will not only add sweetness, of course, but it will also add a nice, chewy texture. You could try raisins, chopped mango, or figs.

Nuts and seeds always go great with chocolate. I personally love pistachios, walnuts, almonds and sesame seeds. Caramelized nuts would be great, too! Nuts and seeds also add a nice crunch.

Other add-ins you could try are sea salt, crushed candy canes or pretzels, mini marshmallows, or shredded coconut.

White chocolate can be used to make gorgeous designs. Add some melted white chocolate on top and swirl it around with a knife or a toothpick to create beautiful patterns.

How do I store this chocolate pomegranate bark?

I always store it in an airtight container in the refrigerator for up to a week because of the fresh pomegranate seeds that are in it. Other mix-ins that are dried and don’t contain fresh fruit can be stored in an airtight container at room temperature.

Can I freeze this chocolate pomegranate bark?

YES!!! After I break the bark up into pieces, I always wrap each piece in plastic wrap. Then I put all the pieces in a larger freezer bag or container and freeze.

TOP TIP

This bark can also be frozen for a couple of months. You don’t even need to thaw it! It’s absolutely DELICIOUS frozen! Just pop a piece out of the freezer whenever you get a craving! It’s definitely a healthier way to get your chocolate fix!

HOW TO MAKE CHOCOLATE POMEGRANATE BARK

First you melt the chocolate.

Then you spread it on a sheet of parchment paper. I like my bark thin (about ¼ inch), but you could make it thicker by not filling the entire sheet of parchment paper.

Then just add the pomegranate seeds and the pistachios.

I press them into the warm chocolate so that they don’t fall off when the chocolate sets.

pressing pomegranate seeds and pistachios into melted chocolate

After that you chill it for half an hour and then break it into pieces.

TIPS FOR SUCCESS

  • Have all your add-ins and toppings ready before starting because the chocolate hardens fast.
  • Drain the pomegranate seeds on a paper towel and then blot them dry with another paper towel as much as possible. Doing this before adding it to the chocolate will prevent the chocolate from seizing (becoming clumpy, like thick paste).
  • If you’re using any dried or candied fruit, use your fingers to break any clumps before adding it to the chocolate.
  • Press your toppings firmly into the warm, melted chocolate. This will prevent them from falling off.
  • Chilling the bark before cutting it helps to set chocolate. That way it’ll be easier to cut into pieces.
  • I suggest breaking or cutting the bark immediately after it’s been chilled. You can use a knife or just snap it using your hands. It’ll be easier to do so once it comes out of the fridge.

GIFT IDEAS

You can really get creative when gifting this dark chocolate bark! Here are a few ideas:

Bags

I like putting this bark in cellophane bags and then tying them up with a cute ribbon. You could also put them in small gift bags.

Boxes

Boxes are really festive, especially the vintage tin ones! All you need is some parchment paper to line inside the box before adding the bark. Paper boxes are also cute as they come in a variety of shapes and sizes.

Mugs

You could fill some holiday mugs with the bark, and then wrap it with cellophane! Coffee lovers would appreciate it, too, as this chocolate pomegranate bark is AMAZING with coffee!

Plates 

Small wooden or antique plates would be a nice, classy way to give someone this chocolate bark. Just wrap some cellophane around it and add a cute ribbon!

chocolate pomegranate bark in antique plate

MORE POMEGRANATE & HOLIDAY RECIPES!

Let me know how this Chocolate Pomegranate Bark turns out for you in the comments below! I’d love to hear from you!

~Voula

chocolate pomegranate bark broken into pieces
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5 from 8 votes

Chocolate Pomegranate Bark

This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!
Prep Time10 mins
30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, pomegranate, bark, edible gift, Christmas, festive, vegan, low sugar, easy, no bake dessert
Servings: 15 pieces (approximately)

Ingredients

  • 8.8 oz / 250 g bittersweet chocolate (I use couverture), chopped
  • 1 cup fresh pomegranate seeds, (from 1 large pomegranate) 
  • ¾ cup (2.6 oz / 75 g) pistachio nuts

Instructions

  • Line a baking sheet with parchment paper. Set aside.
  • Melt the chocolate either in a heat-proof bowl over a pot of just simmering water, or in the microwave in 10 second increments.
  • Pour the melted chocolate on the parchment sheet and smooth it out into an even layer, about ¼ inch thick (or thicker, if you like).
  • Add the pomegranate seeds and the pistachio nuts and press them firmly into the warm chocolate.
  • Put it in the refrigerator for about 30 minutes to set.
  • Break the bark into pieces with your hands or cut it with a knife.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Enjoy!

Notes

This Chocolate Pomegranate Bark is absolutely DELICIOUS frozen! You don’t even need to thaw it! Just wrap each piece in plastic wrap and put in a larger freezer bag or container. It can be frozen for a couple of months. 
© Pastry Wishes

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)

Chocolate and salami together? Well, there’s no actual salami in this recipe, it just looks like salami! It’s a delicious combination of chocolate, cookies, and nuts! It’s so easy to whip up and it would also make a nice gift!

chocolate salami covered in powdered sugar and cut with two slices

I often make chocolate salami at different times during the year and it’s a great accompaniment for coffee or on its own. It’s a no-bake dessert made with crushed cookies, chocolate and nuts.

There are lots of different versions of chocolate salami all around the world. It’s very popular here in Greece, too. It’s called kor-MOS, which means a tree log. It’s also called mo-sa-ee-KO, which means mosaic, because of the design inside.

What I love most about this recipe:

You only need a few ingredients.

It’s super simple to make.

It’s adaptable.

It’s a no-bake dessert.

It’s egg-free.

It lasts for up to 2 weeks in the fridge or 2 months in the freezer.

There’s a vegan option.

FREQUENTLY ASKED QUESTIONS

What kind of chocolate can I use?

I use couverture chocolate, which is just perfect for baking. I think it produces the best texture and flavor for this recipe. You could use good quality bittersweet chocolate, too.

What kind of cookies can I use?

You can use your favorite plain cookies, like vanilla wafers, graham crackers or tea biscuits. If you don’t use plain cookies, you won’t get the same “salami” look inside.

How do you store chocolate salami?

You can store this chocolate salami in the refrigerator or the freezer. I like to have some in the freezer for unexpected guests.

To freeze, wrap it well in plastic wrap and then put it in a freezer bag or freezer-safe container. Then slice it and allow it to soften up a bit at room temperature. Or, you can put it in the refrigerator a day before to thaw.

How long does chocolate salami last?

Chocolate salami keeps really well in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. Just make sure it’s in an airtight container.

chocolate salami sliced and wrapped in kitchen twine

ADD-INS & ADAPTATIONS

  • There are lots of different things you could add, although I don’t usually go overboard with a lot of add-ins, because I want more of a chocolate flavor. Pistachio nuts adds some color and a savory touch. You could also add caramelized nuts or even crushed pretzels. Dried fruit, like cranberries, raisins would be nice, too. Feel free to add whatever you like – this recipe is very adaptable!
  • Instead of cognac or brandy, you could use whiskey, or rum. The touch of alcohol really brings out the overall flavor, but you could omit it if you don’t drink alcohol.

VEGAN OPTION

For a vegan option, just replace the butter with vegan butter or margarine and the milk with a non-dairy vegan milk alternative.

HOW TO MAKE CHOCOLATE SALAMI :

how to make chocolate salami in six steps

TIPS FOR SUCCESS

  • Most recipes require placing the salami in the refrigerator for hours (or even overnight) to firm up and harden, but I found that freezing it is MUCH faster.
  • When the salami has set, it’s usually flat on the bottom. Some people don’t mind this, but I like making a perfectly round log shape, especially if I’m going to give it as a gift. To do this, I simply re-roll it after it has set and then put it in the fridge for a few minutes before removing the plastic wrap and rubbing it with powdered sugar.
  • Make sure it’s stored in an airtight container so it doesn’t absorb other smells in the fridge or freezer.

MORE NO-BAKE DESSERTS!

Let me know how this chocolate salami turns out for you in the comments below! I’d love to hear from you!

 

chocolate salami sliced and wrapped in kitchen twine
Print Recipe
5 from 2 votes

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)

Chocolate and salami together? Well, there’s no actual salami in this recipe, it just looks like salami! It’s a delicious combination of chocolate, cookies, and nuts! It’s so easy to whip up and it would also make a nice gift!
Prep Time5 mins
Total Time1 hr 5 mins
Course: Dessert, Snack
Cuisine: Greek
Keyword: chocolate, no-bake, easy, dessert, kormos, mosaiko, egg-free, vegan option
Servings: 10 -12

Ingredients

  • 8.8 oz / 250 g bittersweet/semi-sweet chocolate, chopped (I use couverture chocolate)
  • ½ cup (113 g) unsalted butter
  • 7 oz / 200 g plain vanilla cookies, coursely crushed
  • 2 tablespoons milk
  • 2 oz / 56 g walnuts, coarsely chopped
  • 2 tablespoons cognac/brandy (optional)
  • a pinch of salt
  • powdered sugar (for the coating)

Instructions

  • Melt the chocolate and butter together in a bowl over a pot of just simmering water. Stir until they've melted.
  • Add all the remaining ingredients except for the powdered sugar. Mix until well combined.
  • Spread the mixture onto a sheet of plastic wrap and shape into a log. Fold the plastic wrap over and shape like candy by rolling it back and forth a few times. Tie the ends.
  • Put it in the freezer for an hour to firm up. When it sets, the bottom is slightly flat. Take it out of the freezer and roll it again to make it all round.
  • Remove the plastic wrap and rub it with the powdered sugar. For an authentic salami look, wrap it with kitchen twine.
  • Enjoy!

Notes

You can store this chocolate salami in the refrigerator for up to 2 weeks or the freezer for up to 2 months.
To freeze, wrap it well in plastic wrap and then put it in a freezer bag or freezer-safe container. Then slice it and allow it to soften up a bit at room temperature. Or, you can put it in the refrigerator a day before to thaw.
© Pastry Wishes

 

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!

strawberry mint sorbetSummers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It’s sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!

What is sorbet?

Sorbet is a combination of pureed fruit or fruit juice, and a sweetener which is then frozen. It’s typically made without eggs or milk. Classic sorbet is usually made with a simple syrup consisting of sugar and water.

This recipe, however, is much healthier because it’s made with honey! For a vegan sorbet, just replace the honey with maple syrup!

What you’ll need to make strawberry mint sorbet

  • Strawberries: I use fresh strawberries.
  • Sweetener: I use good quality Greek honey. For a vegan option, use equal amounts of maple syrup, instead.
  • Mint: I use fresh mint leaves.
  • Lemon juice: It really adds a nice tanginess.
  • Liquor: I use Vodka, but you could use your favorite liquor of choice.

How to make strawberry mint sorbet.

There are two different methods I’ve used to make this sorbet.

Method #1

This method is for those who don’t want any seeds or pieces of fruit or mint in their sorbet.

All you do is put all the ingredients in a food processor or blender and process until smooth.

Taste and adjust the sweetness, adding more honey/maple syrup if needed.

Strain the mixture using a fine mesh strainer or sieve, pressing the pulp with a spatula. Discard whatever remains in the strainer.

Line a baking sheet with parchment paper and pour the sorbet mixture onto it. Make sure you evenly spread the mixture on the tray. Then put the tray in the freezer for about 2-3 hours.

After it has frozen, take the tray out of the freezer and break it into small chunks. The chunks should be small enough to fit into your food processor or blender.

Blend or process the pureed chunks using a spatula to scrape the sides and push all the chunks down so that they’re all well blended.

Put it in a freezer-safe container and put it back in the freezer for about 1-2 hours or until frozen.

Method #2

This method is my favorite because it’s quicker and easier! It doesn’t involve any straining, so all the pieces of fruit and mint are in it. Personally, I like the seeds and the tiny pieces of mint and I think they’re healthy. It’s the method I used for all the pictures, too. That’s why you can see the tiny pieces of mint in all the pictures!

Here’s how to make it:

strawberry mint sorbet

Then you put it in the freezer for about 1-2 hours or until frozen.

Why use Vodka in sorbet?

I use Vodka because alcohol reduces the sorbet’s freezing point and it prevents the sorbet from freezing solid. So, the more alcohol you add, the softer the sorbet, which means it can melt fast. That’s why I use a small amount of Vodka. Also, you cannot taste the Vodka at all in the sorbet; I only use it to help give the sorbet a smoother texture and to prevent any ice from forming.

strawberry mint sorbet

 TIPS FOR SUCCESS

  • Use the best fruit you can find.
  • I really love mint, that’s why I use quite a lot in this recipe. If you’re not crazy about mint, I suggest starting out with a few mint leaves and then tasting the processed/blended mixture to see if you want more. Of course, you could reduce the amount in the recipe or omit it altogether. You could also use basil leaves, instead.
  • Instead of Vodka, you can use your favorite liquor of choice, just keep in mind that it might affect the overall flavor of the sorbet. I use Vodka because you can’t taste it in the sorbet at all, but other liquors might have an aftertaste.
  • Before freezing, cover the sorbet mixture with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid. The plastic wrap together with the lid/aluminum foil will prevent ice crystals from forming and it will also protect the sorbet from absorbing odors.

I hope you enjoy this easy strawberry mint sorbet!

~Voula

Let me know how this  Easy Strawbery Mint Sorbet turns out for you in the comments below. I’d love to hear from you!

strawberry mint sorbet
Print Recipe
5 from 1 vote

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: easy,, frozen dessert, no refined sugar, no sugar, honey, maple syrup,, strawberry mint, sorbet,, vegan option
Servings: 3 - 4 (about 1/2 a quart/liter)

Ingredients

  • about 15 strawberries (350g / 12.3 oz) washed, stems removed
  • 1-2 tablespoons honey or maple syrup (plus more to taste)
  • a handful of fresh mint leaves (10 g / 0.4 oz)
  • 1 tablespoon lemon juice
  • 1 tablespoon Vodka (or your favorite liquor of choice)

Instructions

  • Put all the ingredients in a food processor or blender.
  • Process/Blend until smooth. Taste and add more honey/maple syrup or mint if necessary.
  • Pour into a freezer-safe container. Even out the mixture.
  • Cover with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid.
  • Put it in the freezer until it’s frozen (about 1-2 hours).
  • Garnish with fresh mint leaves.
  • Enjoy!

Notes

Store in the freezer for up to 2 weeks.
The recipe can easily be doubled.
© Pastry Wishes

 

 

 

 

HOW TO MAKE ANCIENT GREEK SESAME BARS (Pasteli)

These delicious sesame bars have been a part of the Greek culinary tradition since ancient times! You only need 2 ingredients to make this nutritious, ancient Greek superfood known today as Pasteli!

ancient greek sesame bars with honey

Pasteli is a classic, Greek snack! Not only is it delicious, but it’s healthy, too!  It’s an incredible treat dating back to ancient Greece!

Sweets in ancient Greece

In ancient Greece, honey was believed to have come from the gods. It comes as no surprise that the ancient Greeks used honey for so many things since granulated sugar did not exist in ancient Greece; it arrived many centuries later. One popular honey and sesame seed delicacy was called Sisami (pronounced see-SA-mee), which is basically what modern-day Greeks refer to as Pasteli.

What is Pasteli?

Pasteli (pronounced pa-STE-lee) is a bar made with sesame seeds and honey. Various ancient Greek texts mention it, including Homer’s Iliad, where it was popular among the warriors. The father of history, Herodotus, also referred to it as “sweet cakes of sesame and honey”.

Variations of Pasteli today

Today, there are variations of Pasteli in the Middle East and around the Mediterranean, too.

In Greece, there is Pasteli made with sugar and/or a combination of nuts and spices. Pasteli made with sugar is hard and crunchy, almost like brittle. Pasteli made with just honey is much softer and chewier.  The recipe in this post uses honey instead of sugar.

Why I think you’ll love this homemade pasteli:

  • There are only 2 main ingredients, with a few optional add-ins.
  • It’s quick.
  • It’s pretty straightforward.
  • It’s very healthy.
  • It tastes great!

The health benefits of Pasteli

Sesame is known to be a great source of fiber, plant protein, and B vitamins. Pasteli is also rich in antioxidants, which are beneficial for overall health.

What you’ll need to make Pasteli

All you need is honey and sesame seeds. I always use good quality Greek honey. I briefly talk about the benefits of Greek honey in this post. Whenever I make desserts with honey, I find that the quality of the honey really makes a huge difference in the overall flavor. So, if you can’t get Greek honey, get the best honey you can or one you like!

How do you make Pasteli?

Different parts of Greece use different methods. Some areas make Pasteli in large metal pots and then the mixture is poured over a large marble slab or wooden board. Then it’s evened out and beaten with a wooden pin to the desired thickness.

Of course, these traditional methods aren’t really ideal for an ordinary kitchen! I have found a much easier way to make it at home.

First of all, I use a nonstick frying pan. It makes cleanup A LOT easier. I also like putting the pasteli in a square pan lined with parchment paper. That way, I can just lift it out and then cut it when it’s ready.

Here’s what I do:

pasteli steps

If you don’t mind uneven slices, don’t use a pan at all! You can just spoon it onto a large sheet of parchment paper, but don’t touch it with your bare hands because it’s very hot!

Why use a pan?

A pan lets me make Pasteli as thick as I want. For example, a small pan will make thicker bars, whereas a larger pan will make thin ones. For this recipe, I used a 9 ½ inch (24.5 cm) pan and the bars came out to about ½ an inch (1 cm) thick. So, if you’re going to use a pan, pick one depending on how thick or thin you want your bars to be.

pasteli ancient greek sesame bars with honey

Add-ins

Here are a few ideas for add-ins to add more flavor:

  • orange or lemon zest
  • almonds, peanuts, or pistachio nuts
  • ground nutmeg
  • wine
  • black pepper – Ancient Greeks used to put a lot of black pepper in a sweet called gastris! Some parts of Greece today still add black pepper to Pasteli! You might want to give it a try!

 TIPS FOR SUCCESS

  • I toast the sesame seeds in a nonstick pan, but you could toast them in the oven (350°F / 180°C) for about 15 minutes.
  • Don’t overcook the Pasteli, otherwise it may become hard.
  • When you spoon the mixture into the pan, don’t touch it! It’s very hot!
  • Cut into bars or squares after about 15-20 minutes. If you wait longer than that, it will be too hard to cut.
  • Store it in an air-tight container at room temperature with sheets of parchment paper between each bar to prevent them from sticking together.

MORE GREEK DESSERTS!

Let me know how this Pasteli turned out for you in the comments below!

I’d love to hear from you!

~Voula

pasteli ancient greek sesame bars with honey
Print Recipe
5 from 1 vote

HOW TO MAKE ANCIENT GREEK SESAME BARS (Pasteli)

These delicious sesame bars have been a part of the Greek culinary tradition since ancient times! You only need 2 ingredients to make this nutritious, ancient Greek superfood known today as Pasteli!
Prep Time5 mins
Cook Time6 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Greek
Keyword: ancient Greek, healthy, refined sugar free, honey, sesame

Ingredients

  • 200 g (7 oz) sesame seeds
  • 200 g (7 oz) good quality (Greek) honey
  • a pinch of salt
  • 1-2 teaspoons lemon zest
  • 1/4 teaspoon ground cinnamon

Instructions

  • Line a pan with parchment paper. Set aside.
  • Lightly toast the sesame seeds in a nonstick pan, until light golden brown. Put the toasted seeds in a bowl. Set aside.
  • In the same nonstick pan, heat the honey on medium heat until it bubbles and foams.
  • Add the seeds and all the remaining ingredients and stir continuously until the mixture thickens and isn't runny (about 5-6 minutes).
  • Pour the mixture into the prepared pan and even it out with the back of a spoon. DON'T TOUCH THE MIXTURE WITH YOUR BARE HANDS - IT'S VERY HOT!
  • Put a piece of parchment paper on top and press down to flatten and even out the surface.
  • After about 15-20 minutes, it should easily bend and hold its shape. Lift it out of the pan and cut into bars or squares.
  • Store in an airtight container at room temperature with pieces of parchment paper between each bar/square.
  • Enjoy!

Notes

  • Instead of toasting the sesame seeds in a nonstick pan,  you could toast them in the oven (350°F / 180°C) for about 15 minutes.
  • Don't overcook the mixture, otherwise it may become hard.
  • Cut the Pasteli into bars or squares after about 10-20 minutes. If you wait longer than that, it will be too hard to cut.
  • Pasteli is best on the day it’s made. It becomes a little bit harder the next day, but it still retains its chewiness.
© Pastry Wishes

 

NO-BAKE BANOFFEE PIE CUPS

This simple, impressive, no-bake dessert is a twist on an English classic. It’s elegantly luscious and creamy and made in less than 15 minutes!

no bake banoffee pie cups

If you love caramel and bananas and you’re a fan of quick and easy desserts, you will absolutely LOVE this recipe!  It will definitely be hard to resist, especially when topped with homemade whipped cream and chocolate!

What is Banoffee Pie?

Banoffee pie is a popular English dessert made with bananas, whipped cream, and toffee (or dulce de leche) and a buttery, cookie crust. It’s often topped with grated chocolate. The name “Banoffee” comes from the words banana and toffee!

What do you need to make No-bake Banoffee Pie Cups?

For this recipe, instead of making one whole pie, I wanted to make individual cups with 4 main layers – cookie crust, dulce de leche, bananas, and whipped cream.

In the past, I’ve made my own ducle de leche from a can of sweetened condensed milk, which is a bit time-consuming! This time, though, I was too lazy to make my own, so I just got some store-bought dulce de leche, instead, which saved me A LOT of time.

What I really love about this recipe is that you only need a handful of ingredients.

Here’s what you’ll need:

Cookie crust: I made my own using crushed Digestive cookies and butter. You could use graham cracker crumbs or finely crush your favorite cookies.

Dulce de leche: I used store-bought.

Bananas: I used 3.

Whipped cream: I made my own from heavy cream because it’s so much more flavorful than ready-made.

Some chocolate to garnish: I used some chocolate shavings. You could also use chocolate curls or you could just grate some chocolate. This, of course, is totally optional, but I think the shaved chocolate really makes it look pretty and the flavor blends so well with the other ingredients.

Why you’ll absolutely love this recipe.

  • It’s quick and easy.
  • It would be perfect for a dinner party or family get-together, especially if you serve it in pretty dessert cups or wine glasses.
  • It’s great for an upcoming summer cookout.
  • It’s soooo good!

no bake banoffee pie cups

How do you make No-bake Banoffee Pie Cups?

This recipe is really quick!

After making the cookie crumb mixture and whipped cream, the rest is easy! Here’s how to make it.

no bake banoffee pie cups

VARIATIONS

You can play around with different flavors if you want! Here are a few ideas:

  • Drizzle some melted chocolate over the crust or the bananas before adding the dulce de leche and whipped cream.
  • For a salted caramel flavor, add a pinch of salt to the dulce de leche.
  • Instead of chocolate on top, sprinkle with freshly ground coffee, cocoa powder, or even some chopped nuts. The ground coffee is amazing!

TIPS FOR SUCCESS

  • Don’t use low-fat cream – it won’t create thick, stiff peaks. Use really cold heavy whipping cream.
  • I usually put an empty metal bowl in the freezer while preparing the other ingredients. When it comes time to whip the cream, the cold bowl will help it whip faster.
  • I highly suggest you make your own whipped cream! It’s so much better than the ready-made one! Homemade whipped cream holds its shape perfectly, unlike the prepared, store-bought whipped topping which has a tendency to melt!
  • If you can’t find dulce de leche, you can use caramel, instead.
  • Depending on what type of cookies you use, you may need to add a little bit more or less butter.

Looking for more no-bake desserts? Check these out!

Cheater’s Chocolate Mousse (+ Easy Chocolate Garnishes)

Easy Coconut Lush

Easy Vegan Chocolate Truffles 

Greek Halva Cake (Step-by-step Tutorial + Variations)

Rizogalo – Greek Rice Pudding (+ Vegan Option) 

Let me know how these No-bake Banoffee Pie Cups turn out for you in the comments below! I’d love to hear from you!

 

No-bake Banoffee Pie Cups

This simple, impressive, no-bake dessert is a twist on an English classic. It’s elegantly luscious and creamy and made in less than 15 minutes!
Total Time15 mins
Course: Dessert
Cuisine: English
Keyword: no-bake, easy summer dessert, bananas, dulce de leche, banoffee
Servings: 6 - 8 (approximately)

Ingredients

  • 1 can (395 g / 13.4 oz) dulce de leche
  • 3-4 bananas
  • 1 cup (100 g / 3.5 oz) crushed Digestive biscuits or graham cracker crumbs (or your favorite cookies, finely crushed)
  • 50 g (1.7 oz or about 3 ½ tablespoons) unsalted butter, melted
  • 3/4 cup (200 ml / 7 fl oz) heavy whipping cream, cold
  • 2 tablespoons powdered sugar (or more to taste)
  • 60 g / 2.2 oz chocolate shavings, for garnish

Instructions

  • Put an empty metal bowl in the freezer while preparing the other ingredients.
  • In another bowl, mix the dulce de leche with a whisk or a hand mixer for about a minute to make it creamy. Set aside.
  • In another bowl, mix the cookie crumbs and melted butter together. It should look like wet sand. Set aside.
  • Take the metal bowl out of the freezer and pour the heavy whipping cream in it. With a hand mixer, whip the cream on low speed. Add the powdered sugar and continue whipping until stiff peaks form. If you want a sweeter whipped cream, add more powdered sugar. Refrigerate the whipped cream until you’re ready to assemble the dessert.

To Assemble

  • Add 1½ - 2 tablespoons of the cookie crumb mixture to a serving glass or dessert cup. If you wish, even out the mixture with a smaller glass.
  • Peel and slice a banana. Add 3-4 slices on top of the crumb mixture.
  • Add 2 teaspoons of dulce de leche over the banana slices and then add a tablespoon of whipped cream.
  • Repeat the layers (cookie crumbs, banana slices, dulce de leche, and whipped cream).
  • Garnish with chocolate shavings.
  • Refrigerate until ready to serve. You can store it in the fridge for 2-3 days.
  • Enjoy!

Notes

Low-fat cream won’t form thick, stiff peaks.
If you can’t find dulce de leche, you can use caramel, instead.
Depending on what type of cookies you use, you may need to add a little bit more or less butter.
© Pastry Wishes
 
 

EASY STRAWBERRY JAM (Without Pectin + Tips)

This homemade strawberry jam is made with only 3 ingredients! Learn how to make this delicious jam from scratch, without using a thermometer. It really is easier than you think!

strawberry jamHomemade strawberry jam is one of my favorite things to make this time of year! I never buy store-bought jam because it just cannot compete with homemade! And I’m not just talking about the intense flavor, but also the fact that there are only 3 ingredients in it and NO pectin! Also, many store-bought jams and marmalades have artificial preservatives and even dyes! 😱  Of course, you could just buy organic ones, but I find most of them way too expensive.

What is pectin?

Pectin is a substance that is naturally found in fruits and vegetables. It is used for thickening jams and marmalades.

Why I avoid using commercial pectin

There are 2 main reasons.

First, commercial pectin is often genetically modified.

Second, you need a lot of sugar when using pectin. Pectin is bitter, so in order for jams to set you need more sugar to compensate, sometimes up to 80%  more! In the end, your jam has more sugar than fruit!

So, I avoid all that and I’ve NEVER had a problem with my jams or marmalades!

The Benefits of Making Homemade Strawberry Jam

1 – 100% control over the quality & taste

When strawberries are in season, I go to the farmer’s market and pick the freshest ones possible. Fresh strawberries offer more flavor and they have a beautiful vibrant color. I can also control how sweet I want my jam to be. This gives me complete control over the quality and flavor of my homemade jam – something I never have with store-bought jam. The flavor of homemade jam is simply unbeatable when compared to commercial jams!

2 – It’s healthier

Homemade jam is definitely much healthier than store-bought jam. First of all, I know exactly what’s in my jam. There are absolutely no artificial preservatives, colors, or flavors. Also, store-bought jams usually have a lot more sugar than fruit (probably because of the added pectin).

3 – Save money

When strawberries are in season, they are much cheaper. Making jam when they’re in season is also a great way of having it throughout the year.

4 – It’s easy

This is the best reason of all – making homemade strawberry jam is really simple! You don’t need any fancy equipment, either.

5 – It’s the perfect consistency

This jam isn’t too thick or too runny – it’s the perfect consistency. That’s why it can also be used as a simple strawberry sauce, too!

This is a tried & trusted strawberry jam recipe.

strawberry jam

Here’s what you’ll need:

Strawberries: I use fresh strawberries.

Sugar: I always use regular, granulated sugar because it dissolves easily. Most recipes use a ratio of 1:1 regarding the amount of sugar and fruit used by weight, but I find this is too sweet for strawberry jam. I always weigh the strawberries and add half the weight of sugar.

Lemon Juice: It has lots of pectin, which is needed to thicken the jam naturally.

2-3 small plates: I always put 2 or 3 small plates in the refrigerator when I start making the jam. They are needed to test when the jam has set and they have to be really cold. The reason I use 2-3 is because if I start to test the jam on a plate and it’s not ready, I’ll need another really cold, clean plate to test it again in a few minutes. So, I like putting 2 or 3 in the refrigerator when I start making the jam.

HOW TO MAKE STRAWBERRY JAM

Cut the strawberries in half and put them in a large bowl.

Add the sugar and cover all the strawberries.

Cover the bowl and put in the refrigerator for at least 3 hours or overnight.

Put the plates in refrigerator.

Pour the strawberry mixture into a large, deep saucepan or pot. Start cooking on low heat, stirring occasionally. Add the lemon juice and gently bring to a boil and continue boiling steadily, uncovered, until the mixture thickens, about 30-40 minutes.

Start testing to see if the jam has set. Transfer the jam to clean, sterilized jars.

How do you know when the jam is set?

Most experts suggest boiling the jam until it reaches a temperature of 220°F (105°C). But what do you do when you don’t have a thermometer?

No worries! If you don’t have a thermometer to test the jam, here’s a foolproof method I use. Check out the photo below!

how to test when jam is set

TIPS FOR SUCCESS

  • Use ripe, undamaged strawberries.
  • You want to keep the strawberries and sugar in the refrigerator for at least 3 hours or (better yet) overnight because the strawberries release juices and dissolve the sugar, creating a thick syrup. Because the sugar is dissolved, making the jam is much faster and easier. Also, you don’t risk burning the fruit when boiling it. You could skip this step completely, but there would be extra time on the stove stirring continuously until the sugar is dissolved.
  • When you start bringing it to a boil, you want to do it slowly and gently so you don’t scorch or burn the fruit. So be patient and don’t rush this step.
  • When you start testing the jam to see if it has set, make sure you take it off the heat first.
  • If you don’t like thick chunky pieces of fruit, mash the strawberries with a potato masher or pastry blender.

strawberry jam

WHERE TO USE HOMEMADE STRAWBERRY JAM

Of course, there are lots of ways to use homemade strawberry jam besides peanut butter and jelly sandwiches! Here are just a few ideas:

  • spread it on plain or buttered toast
  • spoon some over Greek yogurt
  • use it to top vanilla ice cream
  • mix it with some cream cheese and spread it over sourdough bread
  • spread some over cheesecake or  brownies
  • spoon some over fruit salad
  • surprise someone and give it as a gift

Let me know how this strawberry jam turned out for you in the comments below!

I’d love to hear from you!

~Voula

EASY STRAWBERRY JAM (Without Pectin + Tips)

This homemade strawberry jam is made with only 3 ingredients! Learn how to make this delicious jam from scratch, without using a thermometer. It really is easier than you think!
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy,, homemade, strawberry, jam, no pectin, no thermometer
Servings: 2 - 3 small jars

Ingredients

  • 1 kilo (2.2 pounds) strawberries
  • 500 g (2 ½ cups / 17.6 oz) sugar
  • juice from 1 lemon

Instructions

  • Wash the strawberries. Remove the stems and any bad spots.
  • Cut the strawberries in half and put them in a large bowl.
  • Add the sugar and cover all the strawberries.
  • Cover the bowl and put it in the refrigerator for at least 3 hours or overnight.
  • Put the plates in the refrigerator.
  • Pour the strawberries into a large, deep pot. Start cooking on low heat, stirring occasionally.
  • Increase heat to medium and stir to completely dissolve the sugar. Remove any foam that forms on the surface.
  • Add the lemon juice and gently bring to a boil and continue boiling steadily, uncovered, until the mixture thickens, about 30-40 minutes.
  • If you don’t like thick chunky pieces of fruit, mash the strawberries with a potato masher or pastry blender.
  • Take the jam off the heat and start testing to see if it has set.
  • Take out a plate from the refrigerator and put a teaspoon of jam on it. Put the plate back in the refrigerator for 1-2 minutes. Then take it out of the refrigerator and push the jam with the back of a clean spoon. If it crinkles and wrinkles and remains separated, it’s set (see photo in the post). If not, put the jam back on the heat and continue cooking. Test it again every 2-3 minutes until it’s reached the setting point. Be careful! It can set really fast!
  • Transfer the jam to clean, sterilized jars.
  • Enjoy!

Notes

  • Use ripe, undamaged strawberries.
  • You want to keep the strawberries and sugar in the refrigerator for at least 3 hours or (better yet) overnight because the strawberries release juices and dissolve the sugar, creating a thick syrup. Because the sugar is dissolved, making the jam is much faster and easier and you don’t risk burning the fruit. You could skip this step completely, but there would be extra time on the stove until the sugar is dissolved.
  • When you start bringing it to a boil, you want to do it slowly and gently so you don’t scorch or burn the fruit. 
  • When you start testing the jam to see if it has set, make sure you take it off the heat first.
  • See the photo in the post to help you know when the jam is set.
  • You can store the jam in the refrigerator for up to 5-6 months.
© Pastry Wishes