If you love experimenting in the kitchen but don't always have time for elaborate desserts, our no-bake nutty desserts are made just for you. It is perfectly reasonable to want something scrumptious without expending too much effort or spending long hours in the kitchen.
That's where this collection of easy nut-based snacks comes in. Using basic pantry staples like nuts, dried fruits, dried or fresh coconut, and honey, these recipes will allow you to get your sweet fix in 30 minutes or less.
Whether you're craving something on the chocolatey side, a nutty crunch or a coconutty flavor, we have options for all moods. Need an energy boost or prefer something indulgent? We have handpicked simple homemade treats, rich in nuts, that are a perfect alternative to store-bought ones.
1. Nutty Granola Bars
Ingredients:
- 100 gm mixed nuts (almonds, cashews, pistachios- chopped)
- 150 gm rolled oats
- 100 gm honey
- 50 ml coconut oil
- 1/2 tsp vanilla extract
Instructions:
- Line a brownie baking pan with baking paper.
- In a saucepan, heat the honey and coconut oil over a low flame until combined.
- Remove from heat and stir in the oats, nuts and vanilla. Mix well.
- Transfer the mixture to the prepared pan and press evenly.
- Cut into bars, then refrigerate for 2 hours. Store in an airtight container to keep them fresh for longer.
2. Protein-Packed Nut Balls
Ingredients:
- 150 gm almonds
- 100 gm pistachios
- 150 gm dates (pitted)
- 1/4 tsp cardamom powder
Instructions:
- Grind the almonds and pista into a coarse powder using a mixer grinder.
- Add the dates and cardamom, and run the mixer again. Process until the mixture has a cohesive consistency and can be made into balls.
- Roll the mixture into laddoo-sized balls and serve. Store in an airtight container for up to one week.
3. Chocolate-Cashew Fudge
Ingredients:
- 1 cup cashews
- 1/2 cup cocoa powder
- 1/2 cup butter
- 2 cups powdered sugar
- 1/4 cup milk
Instructions:
- Line a brownie baking pan with baking paper and set aside.
- In a mixer grinder, blend the cashews into a fine powder, then transfer to a bowl.
- In a saucepan, melt the butter over low heat. Remove from heat.
- Add the cocoa powder, powdered sugar and milk to the melted butter. Mix well until smooth.
- Pour the chocolate mixture into the cashew powder and mix well. The fudge should be thick.
- Transfer the fudge to the prepared pan and spread evenly. Refrigerate for 2-3 hours until set.
- Cut into squares and enjoy! Store leftovers in an airtight container.
4. Chikki
Ingredients:
- 250 gm peanuts
- 150 gm sesame seeds
- 150 gm jaggery
- 1/4 tsp baking soda
Instructions:
- Lightly grease the typical baking pan used for brownies and set aside.
- Dry roast the peanuts and sesame seeds separately in a pan over low heat till fragrant.
- In a saucepan, melt the jaggery with 2 tbsp water over low heat.
- Once melted, add the roasted peanuts and sesame seeds. Mix well.
- Stir in the baking soda and mix quickly. The mixture will become hard.
- Pour into the prepared pan and press evenly.
- Allow to cool completely before cutting into bars.
5. Pistachio Biscotti
Ingredients:
- 250 gm maida
- 150 gm pistachios (chopped)
- 150 gm sugar
- 100 gm butter (softened)
- 1 tsp baking powder
Instructions:
- Preheat the oven to 160°C. Line a baking tray with baking paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Stir in the flour and the baking powder until just combined. Then fold in the pistachios.
- Divide dough in half. Shape each half into a log about 3 cm wide on the prepared sheet.
- Bake for 25-30 minutes until lightly golden. Allow to cool slightly.
- Slice the logs diagonally into 1 cm thick biscotti.
- Return slices to the sheet and bake for 10 more minutes to dry out.
- Cool completely before serving. Store in an airtight container.
6. Almond Butter Cups
Ingredients:
- 150 gm almond butter
- 150 gm chocolate (any kind will do, watch their melting point)
- 12 mini muffin liners
Instructions:
- Line a muffin tin with paper liners.
- Scoop about 1 tbsp of almond butter into each liner.
- Smooth the tops and refrigerate for 30 minutes.
- Melt the chocolate using the double boiler method or the microwave.
- Remove the almond butter cups from the fridge, and spoon the melted chocolate over each to cover.
- Tap the pan on the kitchen counter to settle the chocolate and remove any air bubbles.
- Refrigerate for 1-2 hours until chocolate has set completely.
- Keep refrigerated in an airtight container for up to 1 week.