3 Vegan No Bake Desserts – Epic!

With all the budget recipes we’ve been living off of I thought it would be nice to bust open the wallet and make some fancy no bake desserts!

Coconut cream pie and vegan cheesecake are some of my favorite treats. I think Mark is more thrilled for the rice crispy varieties of dessert so I threw in one of those too. I love making desserts for him. I can’t tell you the last time some one straight up made a dessert for me so I actually feel like a million bucks when I have something sweet and special to offer him. Gold star for me bitches 🙂

3 Vegan No Bake Desserts - Snickers Coconut Cream Pie, Oreo Rice Crispy Treats, Vegan Caramel Cheesecake Bars - Easy, No Cook, Beginners, Holiday, Party, Dairy Free - Rich Bitch Cooking Blog

Vegan Snickers Coconut Cream Pie
This epic dessert looks like cheesecake but it’s actually a coconut cream pie. You could easily make it a cheesecake by following the Vegan Caramel Cheesecake recipe below and using it as this pies base instead.

I started to add nuts on top to complete the snickers experience but couldn’t figure out where to put them while still making the dessert look pretty. Feel free to take the baton and cross that finish line.

3 Vegan No Bake Desserts - Snickers Coconut Cream Pie, Oreo Rice Crispy Treats, Vegan Caramel Cheesecake Bars - Easy, No Cook, Beginners, Holiday, Party, Dairy Free - Rich Bitch Cooking Blog

Crust: 1 TB agave, 2 TB vegan butter or coconut oil, 12 sandwich cookies (like dollar store duplex or knock off aldi oreos)

Filling: 2 cans of chilled coconut cream or coconut milk, 1/2 cup powdered sugar, 1 jar nut butter (I did 12 oz of aldi brand cashew butter)

Snickers Topping: Chocolate sauce (1/3 cup chocolate chips 70g + 1/2 ts oil 6g) Caramel Sauce (1 cup peanut butter 250g + 1 can of sweetened condensed coconut milk)

  1. In a food processor crush cookies then add melted vegan butter. I added 1 TB agave but that’s optional. I just wanted to make sure the crust held together. Process again until everything is like sand and holds together if you form a ball.
  2. I lined the bottom of my spring foam pan with parchment paper. Pack crust on to lined pan.
  3. Remove chilled coconut cans from fridge. Turn upside down, remove lid then drain away liquid. Put the cream only in a bowl and heat in microwave until it’s somewhat liquid. You just want to make it easier to blend.
  4. Add liquid coconut cream to blender with 12 oz of nut butter and 1/2 cup powdered sugar. Blend til smooth. Pour on top of pie crust and place in fridge overnight. **If your pie doesn’t set from being in the fridge you can freeze it. Or if you have a lot of experience with coconut pies not setting you can blend 1/4 cup – 1/2 cup melted coconut oil into your pie to help it set in the fridge.
  5. Make chocolate sauce by slowly, carefully microwaving chocolate chips with oil til smooth. Make caramel sauce by mixing peanut butter with condensed coconut milk.
  6. Cut pie into 8 pieces and top with sauces. ENJOY

3 Vegan No Bake Desserts - Snickers Coconut Cream Pie, Oreo Rice Crispy Treats, Vegan Caramel Cheesecake Bars - Easy, No Cook, Beginners, Holiday, Party, Dairy Free - Rich Bitch Cooking Blog

Vegan Oreo Rice Crispy Treats
Dude I think these look so much better than plain rice crispy treats. I also forget how good plain rice crispy treats are until I take a first bite. If I don’t see a mountain of frosting, a creamy base or a cream filling I just assume bland. Again, I’m shocked every time I eat a plain rice crispy treat because they’re actually not plain at all. Duh. But I figured a cream filled cookie mixed through out the treats would up the wow factor.

I didn’t want to make a huge batch since I already had too many delicious desserts on hand so feel free to double the recipe.

3 Vegan No Bake Desserts - Snickers Coconut Cream Pie, Oreo Rice Crispy Treats, Vegan Caramel Cheesecake Bars - Easy, No Cook, Beginners, Holiday, Party, Dairy Free - Rich Bitch Cooking Blog

10 knock off oreos, 2 cup rice cereal (60g), 2 TB vegan butter (30g), 1/2 bag of vegan marshmallow (5 oz)

  1. Line your small dish and measure out the rice cereal
  2. Chop up cookies
  3. Microwave the vegan butter with marshmallows in bursts of 30 seconds. It took me about 1.5 -2.5 minutes to melt the whole thing. You can do this on the stove top if you’d like.
  4. As soon as your microwaved ingredients are melted together mix in your cookies and cereal. Pour the treat mix into your pan and chill in the fridge for an hour or so. Cut up once firm. ENJOY

3 Vegan No Bake Desserts - Snickers Coconut Cream Pie, Oreo Rice Crispy Treats, Vegan Caramel Cheesecake Bars - Easy, No Cook, Beginners, Holiday, Party, Dairy Free - Rich Bitch Cooking Blog

Vegan Caramel Cheesecake Bars
Bringing the noise! I thought this was so flipping decadent and off the charts good. The overall dish was a bit salty because I used salted vegan butter for the crust, salted peanut butter for the caramel topping and salted vegan cream cheese for the base. Just so you know this dish is rich.

If you watch the video you’ll see the wonky way I “applied” the caramel on top. Feel free to do it any way that makes sense to you. I did it the weird way because I was scared I’d pour the caramel on top then not be able to spread it because of it’s stickiness. I considered taking the thick chilled caramel and heating it up to make it more of a sauce but then worried that adding warm sauce to the chilled cheesecake would make the cheesecake go liquid and became fucked.

Long story sort is that I’m neurotic and trust that you’ll figure out a way. I certainly did 🙂

3 Vegan No Bake Desserts - Snickers Coconut Cream Pie, Oreo Rice Crispy Treats, Vegan Caramel Cheesecake Bars - Easy, No Cook, Beginners, Holiday, Party, Dairy Free - Rich Bitch Cooking Blog

Crust: 1 TB agave, 2 TB vegan butter or coconut oil, 12 sandwich cookies (like dollar store duplex or knock off aldi oreos)

Filling: 1 mini cans of coconut cream or coconut milk heated (I ran my can under hot water), 1/2 cup powdered sugar, 2 containers of vegan cream cheese (I used daiya)

Caramel Layer (1 cup peanut butter 250g + 1 can of sweetened condensed coconut milk)

  1. In a food processor crush cookies then add melted vegan butter. I added 1 TB agave but that’s optional. I just wanted to make sure the crust held together. Process again until everything is like sand and holds together if you form a ball.
  2. I lined the bottom of my pan with parchment paper. Pack crust on to lined pan.
  3. Add the whole mini can of coconut cream or milk to blender with 1/2 cup powdered sugar and 2 containers of vegan cream cheese. Blend til smooth. Pour on top of pie crust and place in fridge for several hours. **If your pie doesn’t set from being in the fridge you can freeze it. Or if you have a lot of experience with creamy pies not setting you can blend 1/4 cup – 1/2 cup melted coconut oil into your pie to help it set in the fridge.
  4. Make caramel sauce by mixing peanut butter with condensed coconut milk. I let mine completely chill before flattening about 1/3 of the caramel between parchment paper. I carefully unpeeled my caramel from the parchment and placed it on top of the cheesecake layer. Feel free to add the caramel to the top any way you’d like.
  5. Freeze the pie overnight. I froze mine just to ensure that cutting it would go smoothly. Chill in fridge after it’s cut into squares to thaw before eating. Store leftovers in fridge. ENJOY
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6 comments

  1. I bought your book while I was in the hospital in Dallas. It is really cool. I am so very proud of you.I can’t wait to try your cheesecake recipe.
    Love Pamela

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