#nobakechocolate

A delicious no-bake treat, chocolate sausages combine the crunch of biscuits and nuts with the richness of milk and dark chocolate. They are ideal for sating your cravings for chocolate because they are sweet and slightly nutty.

Ingredients: 200g dark chocolate. 100g milk chocolate. 150g crushed biscuits. 100g chopped nuts e.g., almonds or hazelnuts. 50g unsalted butter. 2 tablespoons honey. 1/2 teaspoon vanilla extract. A pinch of salt. Powdered sugar optional, for dusting.

Instructions: Melt the dark and milk chocolate in a heatproof bowl over a pot of simmering water or in the microwave, stirring until smooth. In a separate bowl, combine the crushed biscuits and chopped nuts. Add the melted chocolate to the biscuit-nut mixture, followed by the unsalted butter, honey, vanilla extract, and a pinch of salt. Mix well until everything is thoroughly combined. Lay out a sheet of plastic wrap and transfer the chocolate mixture onto it. Shape the mixture into a log, resembling sausages. Wrap the plastic wrap around the chocolate sausages and refrigerate for at least 2 hours, or until they become firm. Once the chocolate sausages are set, remove them from the fridge, unwrap them, and optionally dust with powdered sugar. Slice the chocolate sausages into rounds and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the ultimate chocolate lover's dream with this No Bake Rocky Road Chocolate Cheesecake. The creamy chocolate cheesecake filling is studded with mini marshmallows and roasted peanuts, all nestled on top of a crunchy Oreo cookie crust. It's an easy no-bake dessert that's perfect for any occasion.

Ingredients: 1 1/2 cups crushed Oreo cookies about 20 cookies. 1/4 cup unsalted butter, melted. 2 cups cream cheese, softened. 1 cup powdered sugar. 1 tsp vanilla extract. 1 1/2 cups heavy cream. 1 1/2 cups semi-sweet chocolate chips. 1 cup mini marshmallows. 1/2 cup chopped roasted peanuts. 1/4 cup mini chocolate chips for garnish. 1/4 cup mini marshmallows for garnish. 1/4 cup chopped roasted peanuts for garnish.

Instructions: Melted butter and crushed Oreo cookies should be combined in a bowl. To make the crust, press the mixture firmly into the bottom of a 9-inch springform pan. While you make the filling, put it in the fridge to set. Cream cheese should be smooth and creamy after being beaten in a large mixing bowl. Beat the cream cheese thoroughly after adding the powdered sugar and vanilla extract. The semi-sweet chocolate chips should be melted in separate microwave-safe bowls in 30-second increments, stirring in between, until smooth. Allow it to cool a little. Incorporate the melted chocolate thoroughly into the cream cheese mixture by folding it in. Beat the heavy cream in a separate bowl until stiff peaks form. Smoothly and thoroughly combine the chocolate cream cheese mixture with the whipped cream by folding it in gently. Stir in chopped roasted peanuts and mini marshmallows. Using a spatula, smooth the top of the cheesecake filling after pouring it over the Oreo crust in the springform pan. As a garnish, add chopped peanuts, mini marshmallows, and chocolate chips. The cheesecake should be chilled for four hours or longer to solidify. When the cheesecake is set, take it out of the pan, cut it into slices, and serve. Savor your Rocky Road Chocolate Cheesecake without baking!

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the rich, creamy goodness of chocolate ice cream without any dairy or refined sugar. This raw vegan version is easy to make and incredibly satisfying.

Ingredients: 4 ripe bananas, sliced and frozen. 1/4 cup raw cacao powder. 2-3 tablespoons maple syrup or agave nectar. 1/4 cup almond milk. 1 teaspoon vanilla extract.

Instructions: In a food processor or blender, combine the frozen banana slices, raw cacao powder, maple syrup or agave nectar, almond milk, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed. Transfer the mixture into a freezer-safe container. Cover and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones and enjoy!