Tag Archives: no-bake

Sugar Freeze

23 Aug

Ingredients: Unsweetened chocolate squares, crunchy unsweetened peanut butter, honey, vanilla, milk, oats, wheat bran, and salt.

Start with a small saucepan over low heat. Melt 4 squares unsweetened chocolate with about one cup crunchy unsweetened peanut butter, 3/4 cup honey, about a tablespoon of vanilla, and enough milk to make the mixture saucy—up to 1/4 cup. It should whisk fairly easily.

In a mixing bowl stir together 1 1/4 cups of old fashioned raw rolled oats, 1/4 wheat bran, and 1/4 teaspoon of salt.

Stir the chocolate sauce in with the oat mixture. Then spread it into a baking pan. It doesn’t really matter the shape but no bigger than a nine by thirteen rectangle. It’s thick but, once you get it spread most of the way out, you can take a piece of wax or parchment paper, place it over the surface, and use your hands to press the batter into the edges and make it level. Either leave the wax paper on or cover it with saran wrap and put it in the freezer to set. It takes at least an hour to set and it’s best served after two hours.

Experiment: Try using almond butter instead of peanut butter. Add whole roasted chopped peanuts to give it even more peanut flavor and texture. Use flax seed meal instead of wheat bran for a gluten-free version. Add 1/4 cup shredded unsweetened coconut. With almond butter, these taste like Almond Joy candy bars. Substitute soy milk, almond milk, or rice milk for regular milk.

Cold Creamed Cocoa (sugar-free)

19 Jul

Ingredients: Unsweetened chocolate squares, unsweetened creamy peanut butter or almond butter, coconut oil, milk, vanilla extract, honey, old fashioned rolled oats, and Cream of Wheat.

You’ll need two sauce pans and a square or rectangle shaped baking dish (preferably glass) to start.

In one saucepan melt together, over low heat, two ounces of unsweetened chocolate, 3/4 cup unsweetened creamy peanut butter or unsweetened almond butter, two tablespoons of organic coconut oil, 3/4 cup honey, and about 1/3 cup of milk. Sometimes, if it is seeming too thick as it melts, I’ll add a bit more milk. The consistency should be more like a sauce and less like a batter.

At the same time that the chocolate sauce is melting, bring 1 1/2 cups milk to boil over medium heat in the second saucepan. Then, slowly stir in three tablespoons of Cream of Wheat (also called farina), until it returns to a boil. Then reduce the heat to low, stir in half a cup of oats, and let it thicken for several minutes.

Lastly, combine the two saucepans to one and then pour it all into the baking dish. Let it cool on the counter until it’s just warm. Then place it in the refrigerator to set for at least an hour before serving.

I like to top each serving with a dollop of Zoi Greek Yogurt (honey sweetened) on top.

Experiment: Try different sweeteners like agave nectar, more or less honey, black strap molasses, whipped frozen banana, etc. Add something other than oats for texture. Substitute almond milk or soy milk for regular milk.