31 Best BBQ Desserts To Make And Bring This Summer

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. S’mores Nachos

Smores Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT9M · Yield: [‘4’]

Your favorite campfire recipe in the comfort of your own home.

Ingredients

• 1 sleeve graham crackers broken apart.
• 1.5 cups of mini marshmallows
• 1 cup of chocolate chips

Instructions Grill Or Campfire Method

1. Preheat campfire or grill and let the flames die down to hot coals.
2. Break apart the crackers and place in a tin foil container.
3. Place marshmallows and chocolate chips on top of the crackers and cover with heavy-duty aluminum foil.
4. Place the pan on the grill or hot coals (no flames) and cook until the marshmallows are melted and begin to brown (about 10 minutes). Check by lifting the foil and peeking.
5. Remove the pan from the heat and allow to cool for a few minutes. Eat like nachos.

Oven Method

1. Preheat the oven to 350 F / 180C / gas 4.
2. Break apart the crackers and place in a tin foil container.
3. Place marshmallows and chocolate chips on top of the crackers and cover with heavy-duty aluminum foil.
4. Bake until the marshmallows are melted and a bit brown (about 10 minutes). Check by lifting the foil and peeking.
5. Remove the pan from the heat and allow to cool for a few minutes. Eat like nachos.

2. BBQ Lemon Blueberry Buttermilk Cake

BBQ Lemon Blueberry Buttermilk Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT70M · Yield: [‘4’, ‘4 Servings’]

This BBQ Lemon Blueberry Buttermilk Cake is like nothing you have ever tasted before!! Cooked in individual cast iron pans on the barbecue it is a dessert everyone will be clamoring for again and again!

Ingredients

• 1/2 cup butter (softened)
• 2 tsp lemon juice
• 1 cup sugar (plus 2 Tbsp)
• 1 large egg
• 1 tsp vanilla
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp Kosher salt
• 2 cups fresh blueberries
• 1/2 cup plus 2 Tbsp buttermilk

Instructions

1. Preheat your grill to 350 degrees F.
2. Using a stand mixer, cream the butter and sugar, add the lemon juice and continue beating until it is light and fluffy.
3. Add the vanilla and egg and mix to combine.
4. In a medium bowl combine the blueberries with 1/4 cup of flour and toss to coat then set aside.
5. In a separate bowl whisk the remaining 1 3/4 cups of flour with the baking powder and Kosher salt.
6. Add 1/2 the flour mixture to the batter and mix to combine.
7. Add the buttermilk and the remaining flour mixture to the batter and mix until just combined.
8. Gently fold in the blueberries using a spatula, leaving the excess flour from the blueberries in the bowl that the blueberries were in.
9. Spray 4 six-inch cast iron fry pans with cooking spray and divide the batter evenly between the pans, smoothing the batter out in the pans.
10. Sprinkle 1/2 Tbsp of sugar on the top of each of the pans.
11. Place the pans on the top rack of the preheated grill. If you do not have a top rack use the indirect method of cooking the cakes on the grill.
12. Maintain a temperature of 350 degrees F and bake for 30-35 minutes.
13. Your cakes will be done when a toothpick or cake tester is inserted into the middle of the cake and it comes out clean.
14. Allow to cool for 15 minutes before serving, It’s nice with a dollop of ice cream, or whipped cream.

3. Fruit Salad with Poppy Seed Dressing

How To Make Summer Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

You are only 4 ingredients away from enjoying a delicious colorful salad.

Ingredients

• 3 pounds (1360g) strawberries, mago, blueberries, kiwi (sliced)
• 4-5 tablespoons maple syrup
• 2-3 tablespoons lime juice
• 1 tablespoon poppy seeds

Instructions

1. Slice and dice the fruit. Combine all ingredients in a large mixing bowl.
2. Adjust sweetness as desired, then chill for 2-3 hours before serving.

4. Passion Fruit Bars

Passion Fruit (Lilikoi) Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT230M · Yield: [’16’, ’16 servings’]

These easy Passion Fruit Bars feature a buttery shortbread cookie crust and a gooey and rich passion fruit curd filling. This tropical twist on the classic lemon bars tastes just like a much-needed vacation!

Ingredients

• ½ cup unsalted butter (room temperature)
• ¼ cup white granulated sugar
• 1 cup all-purpose flour (sifted)
• ⅛ tsp salt
• 4 eggs (room temperature)
• ½ cup passion fruit purée ((see notes))
• 1½ cups white granulated sugar
• ¼ cup all-purpose flour (sifted)
• Powdered sugar (for topping (optional))

Instructions

1. Preheat the oven to 350°F. Lightly oil and line an 8×8 baking dish with foil or parchment paper, making sure to leave a generous amount of overhang.
2. In a food processor or stand mixer, cream butter and ¼ cup sugar until pale and fluffy, about 2-3 minutes. Then add sifted 1 cup flour and salt. Pulse until the dough is crumbly and the size of small pebbles, scraping down the sides of the bowl as needed.
3. Transfer the dough to the lined baking dish. Use your fingers to gently flatten dough along the bottom of the pan and slightly up the sides. Bake for 12-15 minutes or until edges are very lightly golden. Let cool.
4. While the crust is cooling, whisk eggs and passion fruit juice in a large bowl until frothy and homogenous. Whisk constantly while gradually adding in the 1½ cups sugar, followed by the sifted ¼ cup flour.
5. Once the crust is done, carefully pour the passion fruit batter into the pan. Bake for 25-35 minutes or until edges are set and center is still a little jiggly. Let cool on the countertop for an hour, then place in the fridge for 1-2 hours, best if overnight.
6. Remove the bars from the pan and cut into 2 inch squares. Option to sprinkle powdered sugar over the top. Serve chilled.

5. Vegan Fudgesicles

Vegan Fudgesicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Almond milk, unsweetened: 2 cups
• Unsweetened cocoa powder: 1/2 cup
• Maple syrup: 1/3 cup
• Vanilla extract: 1 teaspoon
• Coconut oil: 1 tablespoon, melted
• Pinch of salt

Instructions

1. 1. Whisk almond milk, cocoa powder, maple syrup, vanilla, and salt until smooth.
2. 2. Stir in melted coconut oil until glossy and uniform.
3. 3. Pour into popsicle molds, insert sticks, and freeze at least 4 hours.
4. 4. Unmold and serve.
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6. Brownie Blondies

Easy Brownie Blondies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT22M · Yield: [’16’, ’16 blondies’]

These brownie blondies are easy to make, super delicious, and ready in less than 30 minutes. All you need are seven ingredients and one bowl.

Ingredients

• 1 stick unsalted butter (Note 2)
• 1 cup brown sugar (Note 3)
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 ¼ cup all-purpose flour
• ¼ teaspoon fine sea salt
• ½ cup chocolate chips (Note 4)
• ½ cup chopped walnuts (Note 5)

Instructions

1. Prepare: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly grease the baking pan and line it with parchment paper, leaving an overhang so that you can easily lift the blondies once cool.
2. Batter: Melt the butter in a small saucepan or place it in a stirring bowl and melt it in the microwave. Add brown sugar and vanilla extract. Whisk well. Whisk in the egg. Add flour and salt, and combine. Stir in the chocolate chips and chopped walnuts with a spoon.1 stick unsalted butter/ 115 g + 1 cup brown sugar/ 200 g + 1 teaspoon pure vanilla extract + 1 large egg + 1 ¼ cup all-purpose flour/ 160 g + ¼ teaspoon fine sea salt + ½ cup chocolate chips/ 120 g + ½ cup chopped walnuts/ 60 g
3. Bake: Transfer the batter to the prepared tin. Bake for 20-25 minutes (I needed exactly 22 minutes) or until lightly brown around the edges but still slightly undercooked in the middle (Note 6). Let cool in the pan.
4. Cut into squares before serving.

7. Grilled Pineapple with Cinnamon Sugar

Grilled Pineapple with Cinnamon Sugar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Grilled pineapple with cinnamon sugar is a fat-free dessert. The cinnamon sugar creates a crunchy caramelized coating and the grilled pineapple will not burn your mouth like raw pineapple.

Ingredients

• 1 fresh pineapple
• ½ cup brown sugar
• 1 tablespoon ground cinnamon

Instructions

1. Get the grill ready. Coat the grill with cooking spray and pre-heat to medium or medium-high heat (about 350°F to 450°F (you can also do this on an indoor grilling pan). If you are using a pellet grill, we recommend Apple or Cherry pellets or a blend.
2. Slice the top and bottom off of the pineapple then trim off the outer skin, cut out any brown “eyes” and slice it into spears. (You do not have to remove the center core if you don’t want to, the core will get soft and sweet when it grills and you can eat it.)
3. Combine the brown sugar and cinnamon in a bowl then sprinkle it on the pineapple spears.
4. Grill for 4 to 5 minutes on each side or until golden brown and caramelized.

8. Smoked Chocolate S’mores Cheesecake

Smoked Chocolate S’mores Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT120M · Yield: [‘9’, ‘9 servings’]

This chocolate cheesecake is loaded with all of your favorite S’mores flavors and cooked to perfection on the smoker.

Ingredients

• 2 sleeves graham crackers (or 2 cups ground )
• 6 tbsp butter (melted)
• 2 tbsp sugar
• 3 8 oz. packages cream cheese (softened)
• 1 cup sugar
• 1 cup sour cream
• 1/2 cup dark chocolate cocoa powder
• 2 tbsp flour
• 1 tsp vanilla
• 3 eggs
• 1- 1 1/2 cups mini marshmallows
• 2 graham crackers (broken into pieces)
• 1/2 of a large Chocolate bar (Hersey’s or similar )

Instructions For the crust:

1. Preheat the smoker to 275 degrees.
2. Use a food processor or blender to grind the graham crackers into crumbs.
3. Then add in the melted butter and sugar right to the processor and pulse to combine.
4. Pour into a parchment paper lined springform pan.
5. Press firmly up and around the sides of the pan.
6. Place into the preheated smoker and let smoke for about 25 minutes while you prepare the filling.

For Cheesecake Filling:

1. In a large mixing bowl beat cream cheese until light and fluffy and add sugar and continue to beat.
2. Then add in the sour cream, dark cocoa powder, flour and vanilla and beat until well combined.
3. Beat in eggs one at a time until incorporated but do not over mix.
4. Pour filling into the crust and place back in the smoker with a pan of water underneath it.
5. Close the lid and let smoke at 275 degrees for 1 1/2 hours.
6. Once the cheesecake is firm but somewhat giggles in the center add the mini marshmallows, graham cracker pieces, and pieces of chocolate bar.
7. Let smoke at the same temperature for another 30 minutes until the chocolate is somewhat softened and marshmallows slightly browned.
8. After pulled off the smoker, run a butter knife around the edge of cheesecake to prevent cracking as the cheesecake cools.
9. Let rest on the counter until the cheesecake cools to room temperature and then refrigerate for at least 6 hours but best over night.
10. Remove from springform pan, slice, and serve!

9. No Bake Vegan Key Lime Bars

No Bake Vegan Key Lime Bars, is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Yield: [‘9’, ‘9 bars’]

No Bake Vegan Key Lime Bars, a simple dessert recipe that is vegan, vegetarian, gluten free, and low carbohydrate diet friendly.

Ingredients

• ½ cup Dates
• 1 cup Almonds
• ½ cup Shredded Coconut
• 4 tbsp Lime Juice
• 2 tsp Stevia
• 2 tsp Vanilla
• 3 tbsp Coconut Oil
• 2 cups Cashews

Instructions

1. To make the crust layer, pulse your almonds in a blender or food processor to ground them. Then add the dates and the shredded coconut. Continue to pulse until you get a grainy but, sticky mixture. Press the mixture into a prepared square pan.
2. To make the filling combine together the softened cashews, lime juice, stevia, vanilla extract, coconut oil, and canned coconut milk in a food processor or blender and pulse until completely smooth.
3. Evenly spread the filling over the base that is in the pan. Refrigerate until set (about three hours) before serving.

10. BBQ Dessert Cake with Cherries

DESSERT ON BBQ is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Yield: [‘6’]

Want cake but don’t want to turn on the oven? Basically everyone’s summer quandary, right? Try this BBQ dessert idea for grilled pound cake with whipped cream and grilled fruit. Swap out the cherries for whatever grilled fruit you like and enjoy baked morsels all summer long!

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup 1 stick unsalted butter, softened
• 1 ¼ cup sugar
• 2 large eggs
• ¼ teaspoon almond extract
• ½ cup unsweetened plain or vanilla almond milk
• 16 ounces of cherries (pitted)
• Whipped cream and cinnamon for serving

Instructions

1. Heat the grill to 350 degrees F. Place a pizza stone on the grill. Grease an 8 ½-by-4 ½- inch loaf pan well with butter.
2. Stir together the flour, baking powder, and salt in a medium bowl.
3. Add the butter and sugar to a large bowl. Stir well until combined. It will be slightly crumbly. Stir in the eggs until smooth and fully incorporated into the mix. Stir in the almond extract.
4. Alternating with a little of each at a time, add some of the dry ingredients, and then some almond milk. Stir gently to incorporate after each addition until everything has been added to the batter.
5. Pour the batter into the prepared loaf pan. Place on the pizza stone on the grill. Grill for about 45 – 50 minutes, until it just becomes firm in the center and a toothpick inserted comes out clean. It’s important not to over bake it and grill temps can fluctuate throughout cooking so begin checking at about 35 minutes.
6. Slide the cherries on skewers while the cake is grilling. Just before the cake is finished, put the cherries on the grill. Cook for 5 to 10 minutes, until softened, turning once during cooking.
7. Cool for 15 to 20 minutes and remove from the pan. Cube or slice and divide into 6 servings.
8. Slide the cherries off of the skewers and divide them equally among the serving plates with cake. Top with whipped cream and cinnamon before serving.

11. No Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust

No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT60M · Yield: [‘8’, ‘8 slices’]

This No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust is a healthy and delicious summer dessert. Vegan, gluten-free, grain-free, and low FODMAP, it’s a refreshing treat for everyone to enjoy!

Ingredients

• 1 cup unsweetened almond milk
• 2 tablespoons tapioca starch
• 1 cup full-fat canned coconut milk
• 1/2 cup lemon juice
• 1/2 cup pure maple syrup
• 1 teaspoon lemon zest
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt
• 1 teaspoon virgin coconut oil
• 2 cups shelled walnuts
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons pure maple syrup
• Pinch of sea salt
• 1 recipe Lemon Ice Cream {above}
• 1 recipe Coconut Walnut Crust {above}
• 12 ounces fresh blueberries

Instructions

1. Pour 1/2 cup of the almond milk in a liquid measuring cup and stir in tapioca starch until dissolved. Add remaining 1/2 cup almond milk and pour into a blender. Add coconut milk, lemon juice, maple syrup, lemon zest, vanilla extract, and sea salt. Blend until all ingredients are well combined. Pour into a bowl and place in freezer to chill for 20 minutes.
2. While ice cream mixture is chilling, prepare the crust. Grease a 9-inch pie or tart dish with coconut oil. Combine walnuts and coconut in a food processor and pulse until walnut are finely chopped. Add maple syrup and sea salt, and pulse again until walnut mixture is moistened, and nuts are very finely chopped. Spread walnut coconut mixture on the bottom of the pie/tart dish and set aside.
3. Remove the ice cream mixture from the freezer and pour into a chilled ice cream maker, and mix per manufacturers instructions {it took ~15 minutes for the ice cream to form in my Cuisinart Ice Cream Maker}. When it’s ready, spread ice cream over crust and place in freezer for ~30 minutes, or until ice cream is firm,
4. Remove from freezer, top with blueberries, slice, and serve immediately.

12. S’more Meringue Cups

S’more Meringue Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT22M · Cook: PT8M · Total: PT30M · Yield: [’12’, ’12 cups’]

These little S’mores Meringue Cups are an updated and sophisticated version of the classic campfire s’more!

Ingredients

• 1 cup graham cracker crumbs
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt ((use 1/2 teaspoon if using unsalted butter))
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 Hershey kisses
• 2 egg whites
• ¼ cup sugar
• ¼ teaspoon cream of tartar
• ¼ teaspoon vanilla extract

Instructions Graham Cracker Cookie Cups

1. Preheat the oven to 350°F and prepare the mini cupcake pan with non-stick spray.
2. Place the graham crackers in a plastic bag and smash with a rolling pin or something heavy (you can use a food processor to do this, just make sure you don’t pulverize the crackers into dust). Put the graham cracker crumbs, flour, baking soda, and salt in a small mixing bowl and mix together completely.
3. Place the butter and both sugars in a large mixing bowl and cream together with a hand mixer for 2-3 minutes (you can also do this in your stand mixer). Add the egg and vanilla and fully combine.
4. Pour the dry ingredients in with the butter mixture and blend together at low speed until combined. The mixture will be very crumbly at this point, that is what you want.
5. Scoop out about a tablespoon of dough and roll it into a ball. Place the ball into the mini cupcake pan and press down lightly to pack it in. Bake for 8 minutes. Remove the pan from the oven and place it onto a cooling rack.
6. Immediately after baking, take a rounded spoon (my measuring spoon worked great) and make a small well in each of the warm cookie cups.
7. Place a chocolate kiss in the middle of each cup and allow the cups to cool. The chocolate will become soft from the heat.

Meringue Topping

1. While the cups are cooling, make the meringue. In the bowl of your stand mixer (or a metal or glass bowl if using a hand mixer), add the egg whites and sugar and whisk together. Place the bowl over a pan with boiling water, but make sure the bowl doesn’t touch the water, creating a double boiler effect. Whisk the egg whites and sugar until the sugar has dissolved. This only takes a few minutes.
2. Carefully remove the bowl from the heat and place it in the mixer stand. Whisk on low speed until foamy. Add the cream of tartar and vanilla and increase the speed to medium-high. Whisk just until you have nice stiff peaks and the meringue is glossy. This takes about 7-8 minutes.
3. Gently scoop the meringue into a piping bag fitted with a pipping tip. Pipe the meringue on top of the chocolate in each cup.
4. Using your kitchen torch, slowly and carefully brown the meringue all over until you get your desired browning. If you do not have a kitchen torch, you can also place the pan back in the oven under the broiler. Just make sure to keep an eye on them so they don’t burn.

13. Banana Cream Pie

Banana Cream Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [‘8’]

A beloved dessert classic that is perfect for all occasions.

Ingredients

• 10 ounces (300g) pie crust dough (homemade or store-bought)
• 2 cups (500ml) whole milk
• ⅓ cup (79ml) heavy cream
• ¾ cup (150g) sugar
• 4 egg yolks
• ¼ cup (30g) cornstarch
• 2 teaspoons vanilla extract
• 3 tablespoons butter (softened)
• 4 large bananas (divided)
• 1 ¼ cup (295ml) heavy whipping cream ( that has been whipped)
• Optional topping: white chocolate shavings

Instructions

1. Roll dough on a lightly floured surface, transfer to a 9-inch pie dish, trim the crust to ½ inch larger than the dish, flute the edge, and refrigerate for 30 minutes.
2. Preheat the oven to 425F / 218C.
3. Line pie crust with a foil (covering the edges so they don’t burn), fill the pan with pie weights or dry beans and bake for about 15 minutes or until lightly browned, Then remove the foil and the weights and bake for a further 3-4 minutes. Allow to cool on a wire rack.
4. Combine milk, heavy cream, and sugar in a saucepan. Cook on medium heat, whisking until smooth and the sugar has dissolved. Cook until it begins to gently simmer then turn heat to low and let it simmer for another minute.
5. Combine egg yolks and cornstarch in a heatproof bowl, then slowly stream about ¾ cup of the warm milk mixture into the eggs.
6. Very, very, slowly, pour the egg mixture into the saucepan, making sure to whisk continuously. Keep whisking and cook for a few minutes more until thickened and bubbly.
7. Remove the pan from heat and add butter and vanilla extract. Then place plastic wrap onto the surface of the custard to avoid any skin forming and refrigerate for 30 minutes.
8. Slice two of the bananas and spread them out over the bottom of the pie crust. Then pour the cooled custard on top. Cover the assembled pie with plastic wrap and refrigerate for at least 4 hours up, to overnight.
9. When ready to serve, spread (or pipe) on whipped cream, slice the remaining bananas, place on top, and add white chocolate curls (if desired).

14. Paleo Vegan Berry Crisp

Paleo Vegan Berry Crisp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 people’]

This Berry Crisp is a delicious spring/summer fruity dessert with fresh berries and a grain free crumb topping! It is paleo and vegan.

Ingredients

• 5 cups berries* (I used sliced strawberries, blackberries, blueberries, and raspberries)
• 1 tsp lemon juice
• 1/2 tsp cinnamon
• 2 tbsp coconut sugar or maple syrup
• 1 tbsp arrowroot powder (can sub tapioca starch)
• 3/4 cup almond flour
• 1/2 cup chopped pecans (or any nut of choice)
• 1/3 cup shredded coconut (unsweetened)
• 1/4 cup coconut oil in solid form (can sub ghee (not vegan))
• 1 tbsp maple syrup
• 2 tbsp coconut sugar
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375. Toss all of the filling ingredients together in a bowl and transfer to a 7.5×10.5 inch casserole dish.
2. Add all of the topping ingredients into a food processor and pulse a few times until a chunky granola-like consistency is formed. Alternatively, to avoid using a food processor, you can finely chop the nuts and add them to a bowl and mix with the remaining topping ingredients.
3. Spread the topping evenly over the berry mixture. Bake for 30 minutes or until the sides are bubbling and the topping is lightly browned. Enjoy with a scoop of ice cream of choice!

15. Banana Split Grilled Dessert Nachos

Banana Split Grilled Dessert Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT12M · Total: PT37M · Yield: 1

A unique nachos recipe with all the flavors of a banana split! Simple yet decadent! • Vegetarian •

Ingredients

• 1 cup thinly sliced strawberries
• 3 tablespoons 100% pure fruit seedless strawberry jelly
• 2 Flatout flatbreads (we use Light Original)
• all-natural nonstick cooking spray or sprayed canola oil
• 1 teaspoon brown sugar
• 1/4 teaspoon cinnamon
• 4 “planks” fresh pineapple (cut from about half of a peeled, cored fresh pineapple, see note)
• 1 banana, unpeeled, cut crosswise and then lengthwise into 4 “planks”
• 1/4 cup mini chocolate chips
• optional, for serving: your favorite reduced-fat vanilla ice cream or frozen yogurt (preferably organic or all-natural)

Instructions

1. Prepare and preheat grill.
2. In a small bowl, stir together strawberries and jelly. Set aside. (The longer you let this sit, the more liquid-y your strawberry sauce will become.)
3. Lightly spray both sides of each Flatout with cooking spray. Sprinkle each side with 1/4 teaspoon of brown sugar and then 1/16 teaspoon of cinnamon, using your fingers to lightly rub the sugar and cinnamon to distribute them evenly across the flatbreads.
4. Grill the flatbreads over medium heat for about 2 minutes per side, just until they begin to turn golden brown and grill marks form.
5. Remove the flatbreads to a cutting board and immediately cut them into triangular “nacho chips” as shown in the photo in the post above. The chips will continue to get crispier as they sit, so if you wait even a couple of minutes before you begin to cut them, they won’t cut as nicely and will tend to break into uneven shapes. Set chips aside.
6. Lay pineapple “planks” crosswise on grill grates and close the lid. Turn pineapple occasionally to develop grill marks on all sides, which should take about 8-10 minutes.
7. In the last few minutes of grilling, add unpeeled bananas to the grill, peel side up and crosswise on grates. Grill bananas on flesh side only, just until gently warmed with sear marks. We recommend that you don’t grill them so long that they begin to get hot and mushy, but that is strictly personal preference.
8. Remove fruit from grill, and (as soon as it’s cool enough to safely handle) peel bananas and cut fruit into thin slices.
9. Layer “nacho chips,” strawberry sauce, grilled fruit slices, and chocolate chips.
10. Serve immediately, with ice cream or frozen yogurt, if desired.

16. Lemon Brownies

Two-Step Lemon Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 9

This Lemon Brownies recipe makes the most refreshing dessert. It’s slight sweet and tart, with a chewy brownie base and finished with a glaze.

Ingredients

• 1 Cup Powdered Sugar
• 1 Tablespoon Lemon Juice
• 1 1/2 Tablespoons Lemon Zest
• 3/4 Cup All-Purpose Flour
• 3/4 Cup Granulated Sugar
• 1/4 Teaspoon Salt
• 1 Stick of Unsalted Butter (softened)
• 2 Large Eggs
• Juice from 1/2 Lemon (About 1 Tablespoon)
• Zest from 1/2 Lemon (About 1 Tablespoon)

Instructions

1. 1. Preheat the oven to 350 degrees. In a large bowl, combine the all-purpose flour, granulated sugar and salt. 2. In a stand mixer, or large bowl, mix the softened unsalted butter with eggs, lemon juice and zest. Add the dry flour mixture ingredients to the wet ingredients and combine well. 3. Pour into an 8×8 brownie pan and bake at 350 degrees for 25 minutes. Remove from the oven and let it cool completely. 4. For the glaze: In a small bowl, combine 1 cup powdered sugar, 2 Tablespoons lemon juice and 1 1/2 Tablespoons lemon zest. Spread over the cooled brownies. Refrigerate or keep out (according to preference).

17. Vintage Strawberry Cake

Vintage Strawberry Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [’12’]

Vintage Strawberry Cake will take you back to the days when Granny was baking in the kitchen and the smell of strawberries filled the air!

Ingredients

• 2 cups sugar
• 2 cups self-rising flour
• 1 stick butter
• 1 cup vegetable oil
• 1/2 cup water
• 2 eggs
• 1/2 cup buttermilk
• 2 cups mashed strawberries (drained well (or use 1 cup freeze-dried berries))
• 1 8 oz block cream cheese, softened
• 1 stick butter (sliced in chunks, softened)
• 4 cups powdered sugar (may need more if icing is thin)
• 1 tsp. vanilla
• 1 cup mashed strawberries (drained well (or use 1/2 cup freeze-dried berries))

Instructions CAKE

1. Preheat oven to 350 degrees.
2. Stir flour with sugar in a mixing bowl. Set aside.
3. Melt butter in a saucepan, then add oil and water.  Bring to a boil for 1 minute.
4. Pour wet ingredients into dry ingredients in mixing bowl.  Blend with a mixer on medium speed for 1 minute.
5. In a separate bowl, whisk eggs and buttermilk together. Pour into contents in mixing bowl.
6. Add drained strawberries and mix batter for 1 minute on medium speed until combined.  Batter will turn pink.
7. Pour batter into a 13 x 9 inch greased and floured pan. (ad)
8. Bake at 350 degrees for 40 minutes until cake springs bake in the center.  Remove from oven and cool.

ICING

1. Place cream cheese in a mixer and blend until smooth.  Add slices of butter gradually and continue to blend until creamy.
2. Add powdered sugar 1 cup at a time and mix until thickened. Mix in vanilla.
3. Drain strawberries well and add to mixture. Or, use freeze dried berries. (ad)
4. Blend until icing turns pink.
5. If icing is too thin, add more powdered sugar to thicken.
6. Pour icing on top of cooled cake and spread with a knife or spatula.
7. Top cake with additional strawberries if desired.

18. Traeger S’mores Dip

Traeger S’mores Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: 10

This smoked Traeger s’mores dip is loaded with rich, melted chocolate and gooey marshmallows. Grab some Graham crackers or Oreo cookies and dive in. Adding cream to the melted chocolate keeps the chocolate dip even more dippable and smooth even as it cools down. If you stir everything together, it tastes like a chocolate nugget candy bar.

Ingredients

• 2 tablespoons butter
• 16 ounces milk chocolate, finely chopped (or 2 cups of milk chocolate chips)
• 1/4 cup heavy cream
• 1 package marshmallows
• 2 sleeves of Graham crackers

Instructions

1. Pre heat the Pellet grill to 425°F.
2. When the grill is hot, place a 10-inch skillet on the hot grill. Swirl the butter around the skillet until it melts.
3. Add the chocolate and cream then remove the skillet from the heat and let it sit undisturbed for 2 to 3 minutes.
4. Return the pan to the heat and stir the chocolate mixture until well combined.
5. Top with the marshmallows (we used the whole bag). Close the grill lid and let cook for 8 to 10 minutes until the marshmallows melt. If you want the marshmallows to turn golden brown cook for 12 to 15 minutes.
6. Serve with Graham crackers or Oreo cookies to scoop into the hot dip.
7. You can also stir the melted marshmallows into the chocolate to make an ooey, gooey dip that tastes like the nugget filling in a candy bar.

19. Fresh Peach Pie

Peach Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT320M · Yield: [’12’, ’12 Servings’]

In this easy peach pie recipe, a fresh peach pie filling is baked between two layers of homemade pie crust or topped with a crumble topping for a delicious summer dessert! Best served, a la mode of course.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon fine sea salt
• 2 Tablespoons granulated sugar
• 1 cup salted butter (chilled, and cut into 1” pieces)
• ½ cup ice water
• 6 cups fresh peaches (peeled, sliced thin or chopped (Or frozen peaches, thawed in a strainer until cool))
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup all-purpose flour
• ½ teaspoon cinnamon
• Pinch sea salt
• ½ Tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 1 large egg yolk
• 1 Tablespoon heavy cream ((or whole milk))

Instructions Make the Pie Crust

1. Put the dry crust ingredients in the pan of a food processor fitted with the “S” blade and pulse to combine.
2. Add butter and ice-cold water and pulse until the dough just holds together when pinched.
3. Turn the dough onto a lightly floured work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using.
4. Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
5. Transfer to 9” round pie plate and store covered in fridge until ready to use. Repeat with the rest of the dough and form into your desired top shape (lattice, cookie cutter shapes, etc.). Put all of the dough in the refrigerator as you move on to making the filling.

Make the Peach Filling

1. In a small bowl mix together granulated sugar, brown sugar, flour, cinnamon, and sea salt set aside.
2. In a large bowl mix together peaches, lemon juice and vanilla. Add the dry mixture to the peaches and gently stir to combine.

Assemble & Bake

1. Preheat oven to 350 degrees F.
2. Pour the peach mixture into the prepared pie crust. Then place your prepared top crust and on the top of the peach filling.
3. In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.
4. Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
5. Bake the peach pie in the preheated oven for 50-65 minutes, or until the filling begins to bubble and the crust/top is lightly browned.

Cool & Serve

1. Place the baked pie on a wire rack to cool for at least 3 hours. Serve at room temperature.

20. S’mores Pizza with Sweet Chocolate Cookie Crust

S’mores Pizza with Sweet Chocolate Cookie Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Use the ingredients listed in the source recipe and adjust quantities to the desired number of servings.

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

21. Peach, Almond, and Coconut Galette

Peach, Almond and Coconut Galette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘1’, ‘1 galette’]

Peaches, almonds, toasted coconut and pastry are a match made in heaven. This easy galette is light and flaky with a juicy, flavour packed filling. It’s a seriously delicious dessert you’re going to love. It’s also quick and adaptable to whatever fruit you have in your kitchen. Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

• 160g plain flour
• 1 tablespoon caster sugar (or use white sugar)
• ¼ teaspoon salt
• 100g fridge cold butter, chopped into cubes
• 2 tablespoons ice water
• 1 tablespoon vodka (or use another tablespoon of ice water)
• 60g almond meal
• 2 tablespoons caster sugar (or use white sugar)
• 2 tablespoons desiccated coconut
• ½ teaspoon salt
• 60g butter, softened to room temperature
• 1 egg
• 2 teaspoons vanilla extract
• 3 large peaches
• 1 tablespoon caster sugar (or use white sugar)
• 2 tablespoons lemon juice
• 2 tablespoons thyme leaves
• 1 egg, lightly beaten, for the egg wash (or use 2 tablespoons of milk or plant-based milk)
• 1 tablespoon desiccated coconut
• Food processor for the pastry. If you don’t have one – you can make the pastry by hand. Instead of blitzing in the butter, use a knife to make cuts in the butter in the flour/sugar/salt mix, then get your hands in there and rub the butter and flour together until it reaches the breadcrumb consistency we’re looking for. You can then add the ice water/vodka and go in with your hands to press it together into a dough.
• Electric whisk, stand mixer or handheld whisk for the almond frangipane.

Instructions

1. Add 160g flour, 1 tablespoon caster sugar, ¼ teaspoon of salt and 100g of cubed butter into the bowl of a food processor. Blitz a couple of times, until the mixture starts to look like breadcrumbs. At this point, drizzle in the ice water/vodka with the motor running until a cohesive dough forms. Turn it out onto a lightly floured surface then shape into a rectangle and wrap with cling film. Pop into the fridge for at least 30 minutes.
2. While the pastry is resting, add the 2 tablespoons of sugar, ½ teaspoon of salt and 60g of softened butter in a bowl. Using either an electric whisk (or a stand mixer) or a handheld whisk, beat the butter, sugar and salt until pale and fluffy. Add the egg and vanilla extract and beat to combine again. Don’t stress if the eggs and butter look like they’re curdling when you’re beating – they’ll settle down once you add the ground almonds. Finish by stirring in the ground almonds and desiccated coconut until a thick paste forms. Set aside.
3. At this point, get your oven heating to 180C fan. Slice your peaches in half, then remove the stones. Cut each peach into thin slices, then throw into a large bowl. Add 1 tablespoon of sugar and 2 tablespoons of lemon juice and give the peaches a good mix so they’re coated well.
4. My biggest tip for easily rolling out pastry dough is to use baking paper! This is especially easy for this recipe because you can literally assemble the whole galette on a piece of baking paper, then transfer the whole thing to a tray in the oven. Get the pastry out of the fridge, and prepare a piece of baking paper on your surface (about 30cm x 30cm). Whack the pastry a couple of time with a rolling pin, then roll it out, right on the baking paper. I like to sprinkle over a little flour as I’m rolling just so the pastry doesn’t stick to the rolling pin. If it does stick and you’re left with holes, don’t worry! Just patch the pastry up. This galette is supposed to look rustic so it doesn’t need to be perfect. Roll the pastry out into a rough circle, about 3mm thick.
5. Spoon the frangipane onto the pastry and smooth it out using the back of a spoon, leaving a couple of centimeters clear at the border of the pastry. Pile on the peaches – they don’t need to be prettily assembled – just pile them up. Try and rearrange them once they’re on the pastry so they’re reasonably evenly distributed. With floured hands, fold over the edges of the pastry to make a thick crust to seal in the peaches. The pastry should easily stick to itself to make a seal but you can use a little water if it’s a bit dry. Transfer to the oven and bake for 40 minutes, until the pastry is looking golden and crispy.
6. While the galette is the oven, I like to toast the remaining desiccated coconut to maximise its flavour. It’ll become caramelly and delicious so it’s well worth the extra step. All you need to do is add the coconut to a small dry pan and set it over a low heat. Stir for about 3 minutes, until it’s starting to turn golden. Remove from the pan at this point as it can quickly burn. Remove the galette from the oven, then tear over the thyme leaves and sprinkle over the toasted coconut. Leave to cool slightly before slicing and devouring.

22. Cast Iron Orange Olive Oil Upside Down Cake

Cast Iron Orange Olive Oil Upside Down Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [’10’, ’10 servings’]

A moist, orangey cake made on the barbecue, in a fire, or in the oven.

Ingredients

• 3 Valencia oranges, divided. (Thinly slice 2 of the oranges. With the third, grate 2 tablespoons zest and squeeze 1/4 cup juice.)
• 1 & 1/2 cups flour
• 1 & 1/2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 pinch kosher salt
• 3/4 cup granulated sugar
• 1/2 cup plain Greek-style yogurt
• 1/2 cup extra virgin olive oil
• 3 large eggs, at room temperature
• 2 tablespoons unsalted butter
• 2 tablespoons light brown sugar, packed

Instructions

1. In a barbecue chimney light up 24 briquettes. For oven, pre-heat to 350 degrees F.
2. In a medium bowl, whisk together the flour, baking powder, spices, and salt.
3. In a larger bowl, whisk together the granulated sugar, yogurt, orange juice, orange zest, extra virgin olive oil and eggs until combined.
4. Place a 10-inch cast iron Dutch oven over all the coals and melt the butter. When bubbling, stir in the brown sugar and cook, stirring occasionally, until dissolved. (Use a 10-inch cast iron pan with 2-inch sides if following directions for an oven-baked cake. You can melt the butter on the stove or in the oven.)
5. Spread the sugar evenly over the bottom of the pot (or pan) arrange the orange slices over the butter-sugar mixture in whatever pattern you desire, and remove the pot from the heat.
6. In batches, mix the flour mixture into the yogurt mixture and stir until combined. Spoon the batter evenly over the orange slices.
7. Cover the pot – or pan in the oven. If cooking on a barbecue/campfire, place 9 coals underneath and 15 coals on top. Bake the cake for 30 minutes or more, until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool, uncovered for 10 minutes in the pot – or pan.
9. Run a knife blade along the sides of the cake to ensure a clean removal.
10. Place a serving plate over the Dutch oven (or pan) and carefully invert the cake.
11. Remove the Dutch oven (or pan) and allow the cake to cool to room temperature, about 30 more minutes, before serving.

23. Grilled Peaches with Honey Whipped Mascarpone Cream

Grilled Peaches with Honey Whipped Mascarpone Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 Desserts’]

Grilled Peaches with Honey Whipped Mascarpone Cream is a delightful summer dessert that combines the natural sweetness of caramelized peaches with a rich, creamy mascarpone topping. Enhanced with honey and a hint of orange zest, this easy-to-make dish is perfect for gatherings and will impress your guests with its fresh, vibrant flavors.

Ingredients

• 8 Ounces mascarpone cheese (see notes)
• ¼ cup honey
• ½ cup heavy cream
• Zest from one orange
• 4 Peaches, pitted and halved
• 1 Tablespoon vegetable oil

Instructions

1. to dish
2. Use a hand mixer to mix mascarpone and slowly add heavy cream. You may not need all of the cream and only allow to get to a consistency slightly thicker than whipped cream.
3. .
4. Put in fridge
5. with vegetable oil
6. to 400° Fahrenheit, with a direct and nondirect area.
7. Place peach halves on nondirect heat face down for 5 minutes (close the top)
8. Cook for another 5 minutes (close the top)
9. Top with Honey Whipped Mascarpone topping

24. Traeger Smoked Apple Pie

Traeger Smoked Apple Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H45M · Total: PT1H55M · Yield: 1

This is the ultimate apple pie! It is loaded to the brim with sweet and tart apples and cooked just enough to remain slightly firm. Nobody wants a mushy apple pie. It has a crispy, flakey, and tender crust, and the spices will fill your kitchen with the most beautiful fall aromas. We used a Traeger to bake this apple pie, so it is infused with a pleasant smokiness. We start baking this apple pie at a higher temperature in order to ensure that the bottom crust is crispy, so there is no need to blind bake the pie crust prior to putting the pie filling. If you prefer to blind bake the pie crust, read the notes below for instructions.

Ingredients

• 1 pie crust recipe (or store bought pie crust)
• 7 to 8 large apples
• 3 tablespoons lemon juice
• 1/2 cup brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 tablespoons cornstarch or instant Clear Jel
• 2 tablespoons flour
• 1/4 cup granulated sugar
• 1 whisked egg or 2 tablespoons of cream
• 2 tablespoons of Turbinado sugar

Instructions

1. Preheat your Traeger to 450°F.
2. Peel, core, and slice the apples. You should have about 8 cups of apple slices.
3. Mix all of the dry ingredients together in a small bowl. Be sure to incorporate the cornstarch and flour in well with the other ingredients.
4. Add the apple slices to a large bowl and toss them with lemon juice and the dry ingredients. Be sure to mix until all of the apples are coated well and there are no clumps.
5. Spray a pie dish with oil or nonstick spray. Roll out the bottom crust and place it in the pie dish.
6. Pour the apple pie mixture into the pie dish, making a mound of apples in the middle.
7. Roll out the top pie crust and drape it over the top of the pie. You can also cut strips of pie crust and create a lattice for the top crust. Trim and crimp the edge of the pie crust. Cut vent holes in the top crust if you do not have a lattice crust.
8. Brush either the whisked egg or cream on top of the pie crust and sprinkle the Turbinado sugar on top.
9. Place the apple pie on the Taeger and bake for 20 minutes. Use an aluminum foil tent over the pie if the crust begins to get too brown.
10. Reduce the temperature to 350°F and bake for another 60-75 minutes. Be sure that you see the pie filling bubbling before you remove it from the Traeger. If it isn’t bubbling, keep baking until you see bubbles forming.
11. Let the pie cool for 4 hours before slicing and serving.

25. Vegan Orange Creamsicles

Vegan Orange Creamsicle Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 people’]

These Orange Creamsicle Pops are the perfect summer treat! They are super creamy and bursting with citrusy flavor from fresh oranges. They’ll keep you cool and hydrated all season long!

Ingredients

• 1 1/4 cup full-fat coconut milk (, canned )
• 2 medium navel oranges (, reserve 1 teaspoon of zest first, then peel and quarter.)
• 1 teaspoon orange zest
• 1/3 cup pure maple syrup ((sub agave nectar))
• 2 teaspoons pure vanilla extract
• Pinch sea salt ((optional))

Instructions

1. Place all the ingredients in a blender (except the zest) and blend for 15-20 seconds until smooth. Add the zest and pulse 2-4 times. If you don’t want small flecks of zest in the popsicles, you can add it in with all ingredients.
2. Pour the mixture into a 6-Piece Popsicle Mold, leaving about 1/4″ of room on top. Place the sticks in the mixture and place in freezer for 4-6 hours. Enjoy!

26. Watermelon Dessert “Pizza.”

Watermelon Dessert “Pizza” is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT495M · Yield: [’10’]

This vegan watermelon dessert pizza is the perfect summer treat—sweet AND refreshing. And 100% plant-based using vegan coconut whipped cream that you can make easily at home!

Ingredients

• 1 Watermelon
• 1 can Coconut Cream ((15 ounce) refrigerated)
• 1/2 tsp Sugar ((optional))
• 1/4 tsp Vanilla Extract ((optional))

Instructions Prep the watermelon:

1. Slice the melon into 1/2 – 1 inch thick disks.
2. Refrigerate the sliced watermelon to keep them cool until you’re ready to assemble your “pizzas.”

Make the coconut whip:

1. Make sure you’re using coconut cream, not coconut milk. You can use milk if it’s full fat, but you won’t have as much cream from it. Place the can in the refrigerator for at least 8 hours or overnight. One hour before making, place your metal mixing bowl and beaters in the freezer.
2. When ready, open the can and scoop out the cream into your mixing bowl. Make sure to only scoop the cream. There will be liquid in the bottom that you can save for something else (maybe add to a smoothie?) but you will not need it for this recipe. Now beat the coconut cream for 5-7 minutes. Start on medium speed and then move up to high speed. You want stiff peaks.
3. Add in some sugar and vanilla extract if you’d like. It also tastes great plain. Beat for an additional minute if adding sugar and vanilla extract.

Assemble:

1. Now assemble your pizza! Spread some whipped coconut cream on a slice of watermelon. Slice up your preferred fruit, and top the watermelon pizza. Then sprinkle your choice of granola and coconut shavings on top.

27. Vegan Frozen Yogurt Bark with Berries

Vegan Frozen Yogurt Bark with Berries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M

A frozen summer treat with fresh strawberries, blueberries, and coconut. It is so easy to whip up and is a healthy snack that kids and adults will LOVE!

Ingredients

• 2 cups dairy-free unsweetened yogurt*
• 3 tablespoons maple syrup or agave
• 1 teaspoon pure vanilla extract
• A pinch of salt
• 2 tablespoons shredded coconut
• 1/4 cup strawberries, cut into bite-sized pieces
• 1/4 cup raspberries, cut into bite-sized pieces
• 1/4 cup blueberries

Instructions

1. Line a rimmed baking sheet with parchment paper, and set aside.
2. In a medium mixing bowl, stir together the yogurt, maple syrup or agave, vanilla extract, and salt until well combined.
3. Spread the yogurt onto the baking sheet so it’s about 1/2-inch thick. Sprinkle the berries and shredded coconut evenly over top. Add any other desired toppings now as well.
4. Place the baking sheet in the freezer for at least 3 hours or until completely frozen.
5. Cut or break into pieces and serve!
6. Store leftovers in a freezer-safe container or baggie for up to 3 months.

28. Ube Cheesecake Bars

Ube Cheesecake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT390M · Yield: [’16’, ’16 bars’]

These crowd-pleasing Ube Cheesecake Bars are sure to be the star at your next party! It has a buttery graham cracker crust, an ultra-creamy cheesecake filling, and a vibrant ube swirl topping.

Ingredients

• 1 cup graham cracker crumbs (about 16 crackers)
• 5 tbsp unsalted butter (melted)
• 1 tbsp white granulated sugar
• ⅛ tsp salt
• 16 oz full-fat cream cheese (room temperature)
• 1 cup white granulated sugar
• ¼ cup sour cream
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 eggs
• ⅓ cup ube jam
• 1 tbsp hot water
• ¾ tsp ube extract

Instructions

1. Preheat oven to 350°F. Grease and line an 8×8 baking pan with foil or parchment paper.
2. Place graham crackers in a zip-top bag with as much air squeezed out as possible. Use a mallet, rolling pin, or pan to crush crackers into size of breadcrumbs. Alternatively, place crackers in food processor and pulse until crushed. Measure out 1 cup crumbs.
3. To a food processor, add cracker crumbs, melted butter, 1 tbsp white sugar, and ⅛ tsp salt. Pulse until well-combined and mixture resembles wet sand. Pour into lined baking dish and press firmly onto the bottom. Bake for 10 minutes, then remove from oven and let cool. Turn oven temperature down to 325°F.
4. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and 1 cup white sugar for 1-2 minutes, occasionally scraping sides of bowl. The mixture should be smooth and creamy.
5. Add the sour cream, vanilla, and salt. Mix until fully combined. Then add eggs, one at a time, beating until just barely incorporated. Make sure to not overmix the batter. Set aside for now.
6. In a medium bowl, whisk together ube jam and hot water until smooth. Add ube extract and ⅔ cup of the cheesecake batter. Mix to fully incorporate.
7. Pour the white cheesecake batter into the crust. Lightly tap against the counter to make sure it’s even. Then use a spoon to place dollops of the purple batter on top, leaving a little space of white between each purple dollop. Use a chopstick or butter knife to make swirls, cleaning the edge once in a while for clean swirls.
8. Bake for 40-50 minutes or until the edges are set but the center is still soft and wobbly. Turn off the oven and let the cheesecake sit in the oven for 20 more minutes. Then remove from the oven and let cool to room temperature for 1 hour. Refrigerate until cold, at least 4 hours.
9. Carefully remove the bars out of the pan. Cut into 16 squares, cleaning the knife between each cut for clean slices. Refrigerate until ready to serve.

29. Gluten Free Bundt Cake with Lemon Glaze and Fresh Berries

Gluten Free Bundt Cake with Lemon Glaze and Fresh Berries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT100M · Yield: [’12’, ’12 slices’]

This Gluten Free Bundt Cake with raspberries & blueberries is so delicious! Coconut flour and kefir keep it super moist & fresh lemon glaze infuses it with flavor.

Ingredients

• 1 3/4 cups gluten-free flour blend (or your favorite gluten free flour blend)
• 1/4 cup coconut flour
• 1 cup cane sugar
• 1 1/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups lactose free Kefir
• 1/2 cup high oleic expeller pressed sunflower oil (or other vegetable oil)
• 3 large eggs (room temperature)
• 1 large lemon (zested, juiced, and divided)
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla
• 1 pint fresh blueberries (plus optional extra for decoration)
• 1 pint fresh raspberries (plus optional extra for decoration)
• 1 cup powdered sugar (plus optional extra for decoration)
• 2 tablespoons lemon juice (~1/2 lemon)

Instructions

1. Position oven rack to the center of the oven, and preheat oven to 350 degrees fahrenheit.
2. Grease a 10 or 12-inch bundt cake pan with vegetable oil, and lightly dust with gluten-free flour.
3. Add all dry ingredients to a large mixing bowl, and combine well with a fork.
4. Add wet ingredients, including 2 tablespoons of the lemon juice plus lemon zest to the dry ingredients, and mix well with a hand mixer until well combined.
5. Add the berries to the cake batter, and gently stir in until well combined.
6. Pour the batter in to the bunt cake pan, and place in oven to bake for 40-60 minutes.
7. While the cake is baking, make the lemon glaze by combining the powdered sugar with the remaining 2 tablespoons of lemon juice, and stirring together in a small bowl until well combined.
8. Check the cake after 40 minutes to see if it’s ready by inserting a toothpick into it. If it doesn’t come out clean, continue baking until the cake is done.
9. Remove the cake from the oven and let cool in the pan for ~30 minutes, then invert it on to a plate or cake dish, and let cool for an additional 20 minutes.
10. Poke holes in the cake with a chopstick or fork. Spoon the glaze over the top of the cake, and decorate with extra berries and powdered sugar if desired.

30. Chocolate Cherry Brownies

Chocolate Cherry Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT60M · Yield: [’12’]

Soft, chewy and fudgy these roasted Chocolate Cherry Brownies are rich in chocolate flavor and loaded with fresh and juicy cherries. It’s vegan, oil free and a completely irresistible gooey treat.

Ingredients

• 2 cups pitted and sliced fresh cherries
• 1 tbsp maple syrup
• 1 1/2 cups oat flour
• 1/2 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp chia seeds ((soaked in 1/2 cup + 2 tbsp warm water))
• 1/4 cup maple syrup
• 1/8 cup oat milk
• 1 tsp vanilla extract
• 1/2 cup dairy free mini chocolate chips ((melted))
• 2 tbsp dairy free mini chocolate chips

Instructions

1. In a nonstick pan combine cherries and 1 tbsp maple syrup. Turn it on at high and cook for 3 minutes stirring at intervals. Turn it off and let it cool down. (Cherries should not wither and its liquid/syrup should not dry up at this stage so do not overcook). Keep 3 tbsp of cherries (without its syrup) aside in a bowl for garnishing later.
2. Preheat oven at 350-degree Fahrenheit and prepare 8-inch square or rectangle baking pan with a parchment paper.
3. In a large mixing bowl, combine oat flour, cocoa powder, baking powder and salt. Mix it well so there are no lumps.
4. Melt ½ cup chocolate chips in the microwave for1 minute at high. Pause and stir. If needed microwave again for 30 seconds. It should be pouring consistency.
5. Add melted chocolate chips, soaked chia seeds, maple syrup, oat milk and vanilla extract to the flour mixture and whip it into a batter.
6. Fold in cooked cherries along with its liquid/syrup. Mix again couple of times and spoon it out in the prepared baking pan.
7. Shape it with a flat spatula and top it with 3 tbsp cooked cherries (we kept it aside in step 1). Then, garnish it with 2 tbsp chocolate chips evenly on its top. Place it in the middle rack of the oven and bake it for 30 minutes. It will be slightly undone at this stage. Turn it off and take it out. Place it immediately in the refrigerator without disturbing for 15 minutes.
8. Take it out off the refrigerator and pull out the parchment paper along with the brownies. Let it cool down completely at room temperature at this point. With a clean sharp knife slice and enjoy.

31. Mixed Berry Cake

Mixed Berry Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT35M · Total: PT115M · Yield: [’12’, ’12 Slices’]

This gorgeous Mixed Berry Cake has layers of soft vanilla cake, an assortment of juicy fresh berries and creamy vanilla frosting! Not only is this showstopper sweet and delicious but it’s so simple to make! If that wasn’t enough, it’s gluten free, nut free, egg free and easily vegan! The most perfect berry cake for your summertime BBQS!

Ingredients

• 4 cups fresh mixed berries (, blueberries, raspberries and blackberries)
• 2 cups fresh strawberries (, cut to the size of the other fruit)
• 2 1/4 cups multipurpose gluten free flour ((I use a gluten free multipurpose flour with xanthan gum already in it))
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 3/4 cups milk
• 1/2 cup light brown sugar (, packed)
• 1/2 cup plus 2 tablespoons, vegetable oil
• 1 teaspoon white vinegar
• 2 teaspoons pure vanilla extract
• 3/4 cup unsalted butter (or vegan baking sticks, room temperature)
• 6 3/4 cups confectioners’ sugar
• 3 teaspoons pure vanilla extract
• 1 pinch kosher salt
• 1/4 cup water plus 2 tablespoons (, room temperature)

Instructions Make the Vanilla Cake

1. Preheat the oven to 350 degrees Fahrenheit. Grease two 8 inch round cake pans with vegetable oil, line bottoms with parchment paper and then grease the parchment paper with vegetable oil as well.
2. Make sure you pick through your 4 cups of mixed berries, wash and dry them. You want them to be as dry as possible because the raspberries will ooze liquid.
3. Wash the strawberries and dry them. Depending on the size of the 2 cups of strawberries you have, cut them into quarters if they’re small, or eighths. You basically want the strawberry slices close in size to the other berries.
4. In a large bowl, whisk together the 2 1/4 cups of multipurpose gluten free flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt. Set aside.
5. In a medium bowl, whisk together the 1 3/4 cups of milk , the 1/2 cup light brown sugar, the 1/2 cup plus 2 tablespoons vegetable oil, the 1 teaspoon white vinegar and the 2 teaspoons pure vanilla extract.
6. Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thicker. It will still be fairly liquidy.
7. With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
8. Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until golden on top and slightly springy when carefully touched.Let them cool in the pan and then transfer to a cooling rack.
9. Once the cakes have cooled completely, we are going to cut them in half horizontally. Now we will have 4 thin layers of cake.If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.

Make The Vanilla Frosting

1. In a large bowl of an electric mixer or using a hand held mixer, beat the 3/4 cup of unsalted butter until it is smooth and creamy. About 2-3 minutes.
2. Beat in the 6 3/4 cups confectioners’ sugar, 3 teaspoons of vanilla and 1 pinch of kosher salt.
3. Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.Divide the frosting into 4 equal servings.

Assemble The Cake

1. Place one layer of cake on a cake plate/stand. Scoop 1/4 (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
2. Take 1 cup of all the mixed berries and scatter them all over the top of the buttercream.Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
3. Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat.
4. Use an icing spatula to frost the top with the last 1 cup of frosting. Add another cup of mixed berries all over the top or you can put a mound of berries in the center of the cake as I did.
5. Refrigerate the cake immediately so the berries don’t ooze as much liquid.
6. Keep the cake in the fridge until about 5-10 min prior to serving. If you serve it right away, the berries bleed when you slice into the cake.

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