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For those who look forward to dessert after dinner every single night, you need these recipes in your life.
There are options here for everyone — healthy, gluten free, vegan — but the recurring theme is ‘no-bake and quick’ because ain’t nobody got time for baking and faffing about when your favourite TV show is ongoing.
From peanut butter brownie bars and banana split smoothie, to easy fudge and chocolate s’mores mug cake, here are some easy, delicious desserts for all us feeling lazy after a busy day.
- EASY SALTED OAT FUDGE
This delicious fudge recipe is healthier than most and lighter, too, thanks to oat flour! It tastes like a cross between fudge and no-bake cookies. Feel free to play with the mix-ins to suit your preferences.
- ¾ cup creamy unsalted almond butter or peanut butter
- ¾ cup semi-sweet chocolate chips
- ⅓ cup maple syrup or honey
- 4 tablespoons butter, sliced into small cubes, or ¼ cup melted coconut oil
- ¾ teaspoon salt (scale back, to taste, if your nut butter is salted)
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups oats ground into flour, see step 1
- 1 cup whole pecans or other nuts
- Optional: Flaky sea salt, for sprinkling on top
- Prep work: Preheat oven to 325 degrees Fahrenheit. Cut two strips of parchment paper to fit across the interior of an 8 to 9-inch square baker. Criss-cross the papers at the bottom of the baker and fold the ends up the sides of the baker (see photos). If you need to make your own oat flour, blend 1 and ¾ cups oats in a blender or food processor until ground into a fine flour.
- Toast the nuts: Arrange the nuts in a single layer on a small, rimmed baking sheet (I used parchment paper for easy clean-up). Bake for 7 to 10 minutes, until fragrant (7 minutes for thinner/smaller/chopped nuts and about 10 for whole pecans). If you’re using large nuts like pecans, transfer them to a cutting board and chop them into small pieces with a chef’s knife.
- Make the fudge: In a medium-sized, heavy-bottomed pot, combine the nut butter, chocolate chips, sweetener, butter, salt and cinnamon. Warm the pot over medium heat, stirring often, until the mixture is melted throughout. Remove the pot from heat.
- Stir the vanilla extract into the pot, followed by the oat flour and finally, the chopped pecans. The mixture will have thickened up at this point, so you might have to put some muscle into it to mix in those pecans. You can do it!
- Carefully dump the fudge mixture into your lined square baker. Use the back of a sturdy mixing spoon to push the mixture across the baker so it’s roughly evenly distributed. Cover the bottom side of a thick, heavy-bottomed drinking glass or mason jar with parchment paper and press it down on the fudge repeatedly until the fudge is evenly packed. If you’re finishing the fudge with flaky sea salt, lightly sprinkle some on top now and gently press it into place with the bottom of your parchment-covered glass.
- Cover and freeze the fudge for 30 to 45 minutes, until it’s firm to the touch and no longer shiny in the middle. If you’re not in a hurry, you can refrigerate the fudge for a couple of hours or longer.
- Use a chef’s knife to slice the fudge into 1 ¼-inch wide columns and rows. Fudge will keep well for a couple of days at room temperature, or for a few weeks in the freezer, sealed in an air-tight freezer bag.
Note: MAKE IT DAIRY FREE AND VEGAN: Use dairy-free chocolate chips and coconut oil in place of the butter.
MAKE IT GLUTEN FREE: Use certified gluten-free oat flour or oats.
2. Two-layer no-bake peanut butter brownie bars
If you’re equally obsessed with peanut butter and brownies, try these no-bake dessert bars with a brownie crust and a peanut butter top. This treat is considered more healthy than your regular brownie.
- 1 cup raw walnuts
- 1/2 cup raw almonds
- ~ 1 cup dates, pitted (medjool or deglet noor)
- 1/4 cup semisweet or dark chocolate chips (non-dairy for vegan)
- 1/2 cup + 1 Tbsps unsweetened cocoa or raw cacao powder
- pinch sea salt
Peanut Butter Layer
- 1/2 cup pitted dates
- 1/2 cup raw almonds
- 1 cup roasted salted peanuts (if unsalted, add salt to taste)
- 1/2 cup natural salted peanut butter (if unsalted, add salt to taste)
To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl. Add walnuts, almonds, chocolate chips and cocoa powder in the processor and pulse until well combined. Then, while the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole (pitted) dates until a dough is achieved.
Press into an 8×8 pan (or one of similar size) lined with parchment or plastic wrap. This makes it easier to lift out and cut.
Press until flat using your hands or a spatula. Pop in the freezer.
To make peanut butter layer, process dates until small bits remain. Remove and set aside in a bowl. Then add raw almonds and peanuts and pulse until small bits remain. Add back in peanut butter and the dates and process until well combined. Press on top of brownie layer until smooth. Using plastic wrap or parchment can help get it completely flat.
Freeze for at least 15 minutes before removing from pan and cutting. Cut into about 20 squares (I cut mine too big and would prefer smaller bites). Store in an airtight container to keep fresh. I keep mine in the freezer so they stay fresh for weeks.
*Nutrition information is a rough estimate for 1 bar
Nutrition Per Serving (1 of 20)
- Calories: 204
- Fat: 13g
- Sodium: 80mg
- Carbohydrates: 17g
- Fiber: 3.5g
- Sugar: 10g
- Protein: 6.8g
3. Five-minute chocolate fudge s’mores mug cake
If you find mug cakes a bit plain, give this recipe a go — imagine a biscuit base, rich chocolate fudge cake filling and a golden marshmallow topping. And you can make it in under five minutes.
- 2-3 tablespoons graham cracker crumbs
- 3 1/2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup whole wheat pastry flour
- 2 tablespoons unsweetened cocoa powder (mine was dark cocoa, hence the dark color)
- 1/8 teaspoon baking powder
- pinch of salt
- 1 1/2 ounces milk chocolate (chopped or morsels)
- marshmallow fluff, cream or actual marshmallows
- Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside.
- In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.
- In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes.
- Remove and top with additional marshmallow if desired. You can pop it back in the microwave for 5-10 seconds to make them melty, or pop them directly under the broiler for about 10 seconds to toast if desired. You can also use a kitchen torch if you have one. Sprinkle with graham crumbs!
If you don’t have whole wheat pastry flour, you can use all-purpose. I would not recommend using regular whole wheat. Additionally, I have made this by substituting coconut butter for the full amount of butter. It was just as delicious, albeit slightly drier. You cannot taste coconut at all. Finally, take into account the power of your microwave. Mine has a mind of it’s own and is insanely powerful, so I cooked this on 80% power. Judge accordingly and add/subtract a few minutes of cooking if you know your’s is wonky too.
4. Three-ingredient no-churn chocolate ice cream
Keen for ice cream? This healthy version uses frozen bananas, almond butter and cacao powder to create a smooth, creamy and sweet ice cream — without dairy or refined sugar.
- 2-3 medium bananas, frozen and chopped
- 1-2 tbsp almond butter can substitute for any nut or seed butter
- 1-2 tbsp cocoa powder
For the soft serve ice cream version-
In a high-speed blender or food processor, add your frozen bananas and blend for 10 seconds to lightly break apart. Add your almond butter and cocoa powder and blend until just blended. Transfer to a bowl and enjoy soft serve style.
For the hard scoop ice cream version-
Place a small loaf pan in the freezer.
- In a high-speed blender or food processor, add your frozen bananas and blend for 10 seconds to lightly break apart. Add your almond butter and cocoa powder and blend until all ingredients are just blended.
Transfer chocolate ice cream to the loaf pan. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
For a sweeter ice cream, feel free to add 1 tablespoon of maple syrup, agave nectar or coconut syrup.
The EatnGo 100: N100 can get you a box of pizza, a cup of Cold Stone ice cream or a swirl of pinkberry frozen yoghurt!
#EATNGO100 – the promo you can’t resist! Who would have thought that your 100 naira could get you the delicious treats that you absolute love!
In celebration of the launch of Eat’N’Go’s 100th store, the master franchisee for the three world-class food brands in Nigeria – Domino’s Pizza, Cold Stone Creamery and Pinkberry Gourmet Frozen Yoghurt, has unveiled this unbeatable promo that will have you feeling 100% all the way!
From now till the 13th of June 2019, the QSR brand will be offering its delicious snacks at 100 Naira each to the first 100 customers to enter their stores nationwide.
Imagine all the hot, cheesy, delicious pizzas; the creamy, delectable ice creams, or the light and refreshing, tasty frozen yoghurt treats you can enjoy for just 100 Naira each! Sounds unbelievable right?
All you have to do is be one of the first 100 people to walk into any of the Domino’s Pizza, Cold Stone Creamery and Pinkberry Yoghurt stores nationwide, with only N100 and leave with 100% delight with your yummy treat!
With the launch of its 100th store, Eat’N’Go is running this promo to give back to all its amazing customers for the spectacular journey thus far!
Who else is ready to join the queue in front of your nearest outlet and be one of the first 100 people to be at the stores???
See you there! Meanwhile, you can stay ahead of all Eat’N’Go’s offers and freebies across their social media pages – @Coldstonecreamery_Nigeria, @PinkberryNigeria and @Dominosng!
Terms and conditions apply. Offer is limited to just an item per person.
This is a featured post.
Jamie Oliver restaurant to leave 1.300 jobs at risk.
Celebrity chef Jamie Oliver has said he is “saddened” after his restaurant group went into administration, putting up to 1,300 jobs at risk.
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The group, which includes the Jamie’s Italian chain, Barbecoa and Fifteen, has appointed KPMG as administrators.
In total, 25 restaurants are affected by the move, 23 of which are from the Jamie’s Italian chain.
Mr Oliver said: “I appreciate how difficult this is for everyone affected.”
Jamie Oliver’s Fifteen Cornwall at Watergate Bay, which operates under a franchise, is unaffected, as are overseas branches of Jamie’s Italian.
Mr Oliver added: “I would also like to thank all the customers who have enjoyed and supported us over the last decade, it’s been a real pleasure serving you.
We launched Jamie’s Italian in 2008 with the intention of positively disrupting mid-market dining in the UK High Street, with great value and much higher quality ingredients, best-in-class animal welfare standards and an amazing team who shared my passion for great food and service. And we did exactly that.
Restaurant closures had not been officially announced on Tuesday afternoon, but notices in the windows of some branches said they had already closed.
The Unite union said the development was a “devastating blow for the chain’s hardworking and loyal workforce”.
“Restaurants are not being helped by the current economic uncertainty, although those businesses like Jamie Oliver’s that dashed for expansion in recent years seem particularly precarious. As ever, it is the workers at the restaurant and in the supply chain who bear the heavy cost of boardroom decisions.”
The union also asked for assurances assurances that staff will be “protected and paid all the money they’re owed, including wages, holiday and redundancy”.
“Faced with higher rent, rising food prices and increased competition, restaurants need a point of difference – it’s no coincidence that smaller brands with the freedom and flexibility to keep things fresh are currently the ones performing well.”
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