Looking for some simple no-bake Christmas dessert concepts? Try one in all these 3 wholesome recipes; Chocolate Pomegranate Drops, Cranberry Coconut Chocolate Bark, and No-Bake Mini Cheese Cakes.
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CHOCOLATE POMEGRANATE DROPS
6 ouncesdark Chocolate (at the very least 70% cocoa)
1 cup pomegranate seeds
Line a rimed baking sheet with a silpat mat or some parchment paper.
Make certain that your pomegranate seeds are bone dry! Too a lot moisture will trigger the chocolate to grab, so don’t skip this step.
Create a double boiler and soften your chocolate (to see this method demonstrated click on right here).
Once the chocolate has melted toss in your pomegranate seeds and gently toss till all of the seeds are coated with the chocolate.
Scoop a few tablespoon of your oooey-gooey chocolate coated seeds into little puddles on the silicone mat. Repeat till completed.
Pop tray into the fridge for about one hour or till set. Store in an hermetic container within the fridge for as much as 3 days.
Makes about 16 drops.
Calories: 67; Total Fat: Four.8g; Saturated Fat: 2.6g; Cholesterol: 0mg; Carbohydrate: 7.5g; Dietary Fiber: 1.2g; Sugars: 5.3g; Protein: 1g
CHOCOLATE CRANBERRY COCONUT BARK
eight ounces darkish chocolate
2 ounces (1/Four cup) macadamia nuts
3 tbsp dried cranberries
2 tbsp shredded coconut
Cover a big rimmed baking sheet with both a silicone mat or a chunk of parchment paper.
Create a double boiler to soften your chocolate or soften chocolate within the microwave, checking and stirring each 30 seconds till it has melted.
Add the macadamia nuts to the melted chocolate and stir till all of the nuts are coated with the chocolate. Pour onto your rimmed baking sheet and unfold round till even and about 1/Four inch thick.
Sprinkle dried cranberries and shredded coconut excessive. Pop the tray within the fridge for at the very least 1 hour or till the chocolate is ready.
Gently pull the chocolate bark off of the silicone or parchment and break into items (I purpose for 10 items).
Store in an hermetic container within the fridge for as much as two weeks. Enjoy!
Calories: 159g; Total Fat: 13g Saturated Fat: 6.3g; Cholesterol: 0mg; Carbohydrate: 13.5g; Dietary Fiber: 2.1g; Sugars: 9.4g; Protein: 2.2g
MINI NO-BAKE CHEESECAKE RECIPE
24 medium strawberries
6 graham cracker sheets (1 cup crumbs)
3 tablespoon coconut oil
eight ounce gentle cream cheese
1/Four cup Greek yogurt
1.5 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract
pinch salt
Coat a 24-cup mini muffin tin with cooking spray, butter to coconut oil.
Wash your strawberries and trim the leafy greens off of the highest. Lay them out on a clear dish towel to dry whilst you work on the remainder of the recipe.
Place graham crackers right into a meals processor and pulse till they’re a sand-like texture. Add in coconut oil and pulse once more till effectively mixed.
Evenly divide the crumbs amongst all 24 cups and gently press all the way down to pack them in. Pop within the freezer whilst you work in your filling.
In a pleasant massive bowl, mix cream cheese, Greek yogurt, maple syrup, lemon juice and vanilla extract. Use a hand mixer to mix all elements collectively.
Grab the muffin tin from the freezer and evenly divide the cream cheese filling amongst all 24 muffin cups, spreading them excessive to even them out.
Pop again in freezer for at least 30 minutes. Gently come out every mini cheese cake by sliding a butter knife or cheese knife on one facet (they need to pop proper out).
Top every mini cheesecake with a strawberry proper earlier than serving and revel in!!
NUTRIENTS PER SERVING: Calories 65 | Total Fat 3.8g | Saturated Fat 2.7g | Cholesterol 6mg | Sodium 61mg | Carbohydrate 6.4g | Dietary Fiber zero.4g | Sugars 3.5g | Protein 1.3g
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