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30 Minutes or Less

Super EASY Grinch Fruit Kabobs

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grinch fruit kabobs in a glass, standing upright.

The easiest holiday treat of all time – Grinch fruit kabobs! Slide fruit onto skewers and you’ve got yourself a festive snack or dessert. Get the kids involved in this fun Christmas activity!

grinch fruit kabobs on a plate with green grapes, strawberries, mini marshmallows, and skewers on the side.

What You’ll Need to Make Grinch Fruit Kabobs

Green Grapes – Green, not red grapes for this Grinch-themed treat!

Banana – Slice your banana into 1/2-inch pieces before sliding onto your skewers.

Strawberries – Hull your strawberries before using in this recipe! That basically just means remove the green leaves on top.

Mini Marshmallows – The perfect little Santa hat topping!

hand holding a grinch fruit kabob

How to Store Them

  • Store these Grinch fruit kabobs in an airtight container in the fridge for one day. They may last longer than a day, but the banana will begin to oxidize and turn brown – not ideal! For best results, I recommend making them right before serving.
close-up image of grinch fruit kabobs on a plate

These Grinch Fruit Kabobs Are…

Grinch Fruit Kabobs
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Grinch Fruit Kabobs

5 from 1 vote
Recipe by Samantha Course: Snacks, DessertDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

The easiest holiday treat of all time – Grinch fruit kabobs! Slide fruit onto skewers and you’ve got yourself a festive snack or dessert. Get the kids involved in this fun holiday activity!

Ingredients

  • Green grapes

  • Banana, sliced

  • Fresh strawberries, hulled

  • Mini marshmallows

  • Mini skewers or toothpicks

Directions

  • Slide a grape onto a skewer, about 2-inches down from the top of the skewer.
  • Then, slide a banana slice on top of the grape, followed by a strawberry, followed by a mini marshmallow.
  • Continue this process with remaining ingredients.

Recipe Video

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30 Minutes or Less

3-Ingredient Vegan Hot Chocolate Dip

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overhead image of vegan hot chocolate dip in a bowl with graham cracker, mini marshmallows, and chopped chocolate on the side.

Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!

close-up image of vegan hot chocolate dip.

What You’ll Need to Make Vegan Hot Chocolate Dip

Vegan Whipped Cream – If not vegan, feel free to use regular ole’ whipped cream instead. However, I used Truwhip’s Vegan Whipped Topping and it tastes just like the real thing. I’ve also tested this recipe with So Delicious cocowhip, and it turned out fabulous! Or, for a healthier option, feel free to make a homemade coconut whipped cream. To do this, whip together the coconut cream (not the liquid part) from two cans of full-fat coconut milk with either a hand or stand mixer until light and fluffy. If taking this option, I recommend adding in at least 3 tablespoons of sugar to help sweeten this dessert dip!

Unsweetened Cocoa Powder – It’s super important to use unsweetened cocoa powder in this vegan hot chocolate dip recipe. If sweetened, you risk an overly sweet dip. Therefore, check the baking aisle at your grocery store for an unsweetened cocoa powder, such as this Hershey’s one.

Vanilla Extract – A splash of vanilla extract is the finishing touch to this vegan dessert recipe! It brings the hot chocolate flavor together, and is seriously so good.

vegan hot chocolate dip in a bowl with graham crackers.

Tips and Tricks

  • Don’t over-mix your dip! An over-mixed dip will turn runny, and lose its fluffiness. Simply stir until everything’s incorporated, then enjoy!
  • Feel free to prepare this vegan hot chocolate dip in advance! To do this, store in an airtight container in either the freezer for up to 2 months, or the fridge for up to 4 days. If freezing, simply transfer to the fridge a few hours before serving to thaw, then give it a quick stir.
  • Serve this chocolatey dessert dip however you’d like! I love mine with graham crackers and fresh strawberries. Though chocolate chip cookies, teddy grahams, apple slices, or even marshmallows all make for great dippers!
graham cracker being dipped into vegan hot chocolate dip.

Adjust This Recipe to Your Dietary Needs

Make it Paleo: For a paleo version, make a homemade coconut whipped cream and sweeten with either coconut sugar or a splash of maple syrup – YUM!

Vegan Hot Chocolate Dip
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Vegan Hot Chocolate Dip

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!

Ingredients

  • 8 ounces vegan whipped cream

  • 3 tablespoons unsweetened cocoa powder

  • 1-3 tablespoons sugar, optional depending on how sweet you’d like it

  • 1/2 teaspoon vanilla extract

Directions

  • Add all ingredients to a bowl, then whisk together until combined.
  • Serve with graham crackers, animal crackers, marshmallows, strawberries, apple slices, Oreos, etc.

Recipe Video

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Dairy-Free

S’mores Rice Crispy Treats

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close-up image of a s'mores rice crispy treat on a baking sheet.

These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.

close-up overhead image of s'more rice crispy treats with graham cracker pieces, mini marshmallows, and drizzled chocolate on top.

What You Need To Make S’mores Rice Crispy Treats

Rice Cereal – Classic Rice Krispies cereal is my favorite in this recipe! They’re light and remain super crunchy in these treats. I have to say, I’ve tried a handful of off-brand rice cereals for this recipe and none taste nearly as good as Rice Krispies do. I’m not sure what it is, but most other kinds end up too soft and almost soggy when mixed into these s’mores rice crispy treats.

Graham Crackers – Any graham cracker will work here! I’ve tested this recipe using my homemade vegan and gluten-free graham crackers, and oh man were they delicious. O, for an organic option, I recommend Annie’s Organic Honey Graham Crackers.

Marshmallows – I used regular-sized marshmallows to make my s’mores rice crispy treat. However, you can use a 10-ounce bag of mini marshmallows instead. I also recommend topping your treats with a small handful of mini marshmallows for a super cute look!

s'mores rice crispy treats spread onto an upside down baking sheet.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Make sure the chocolate, marshmallows, and butter you use are all vegan! I love and recommend Dandies vegan marshmallows and Miyoko’s vegan butter.

Make it Gluten-Free: Replace the graham crackers with gluten-free Simple Mill’s Honey Cinnamon Sweet Thins.

Make it Nut-Free: Use nut-free graham crackers/cookies!

close-up image of a s'mores rice crispy treat on a baking sheet.

Tips For Making S’mores Rice Crispy Treats

  • Move quickly when adding the melted marshmallow mixture into the cereal mixture. The melted marshmallows will immediately start to cool once removed from the heat. And you’ll notice that as soon as they cool, they also begin to seize up and can be quite difficult to work with.
  • Spray a little cooking oil on your hands before handling the treats! I like to sprits a little cooking oil on one hand and then rub them together right before transferring the treats to the baking dish.
  • Similar to your hands, spray a little cooking oil on your knife before slicing! A greased knife will glide through these s’mores rice crispy treats. However, an un-greased knife will almost certainly get stuck and struggle to make it through your treats!
S'mores Rice Crispy Treats (Vegan, Gluten-Free)
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S’mores Rice Crispy Treats (Vegan, Gluten-Free)

5 from 1 vote
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

12

treats
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.

Ingredients

  • 1 (12-ounce) bag marshmallows

  • 6 ounces butter

  • 4 cups rice cereal

  • 1 cup graham crackers, crushed

  • 1/2 cup chocolate chips

Directions

  • Line a 9×9-inch baking dish with parchment paper, then melt butter and marshmallows in a large saucepan over medium-low heat.
  • Mix together the rice cereal, crushed graham crackers, and chocolate chips in a large bowl.
  • Add melted marshmallows to the cereal mixture, mix well.
  • Transfer treats mixture to your lined baking dish and let sit at room temperature for 1 hour before slicing.

Recipe Video

Notes

  • Optional Step: Top finished treats off with an extra sprinkling of crushed graham crackers, marshmallows, and chocolate. Then place it in the oven on broil for 1 minute or until marshmallows are golden brown and toasty!

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Other Vegan and Gluten-Free Desserts

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30 Minutes or Less

Crunchy No-Bake Peanut Butter Balls

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close-up image of crunchy peanut butter balls.

Crunchy peanut butter balls covered in chocolate! Perfectly sweet, surprisingly healthy, and super easy to make. This no-bake dessert is the perfect summer treat when it’s too hot to turn on the oven!

crunchy peanut butter balls stacked on parchment paper with milk on the side.

What You’ll Need to Make Crunchy Peanut Butter Balls

Creamy Peanut Butter – Unsweetened, creamy peanut butter is the base of this easy dessert recipe. Check your peanut butter labels closely and make sure it doesn’t contain any sugar! Added sugar in the peanut butter would totally throw off the sweetness in this recipe. For unsweetened peanut butter, I love both Trader Joe’s and Teddie’s brand.

Maple Syrup – Really any liquid sweetener will work in these peanut butter balls. Maple syrup, along with honey and date syrup, are the three least processed options which is why I always use and recommend them. Though is you don’t have those, you can use agave nectar instead. Or, for a sugar-free dessert option, check the “Make it Sugar-Free” section below!

Almond Flour – This gluten-free, low-carb flour is one of my favorites! It’s healthy, super easy to find, and virtually flavorless. The almond flour is also super helpful in holding these dessert balls together, so don’t go without it.

Crispy Rice Cereal – One cup of crispy rice cereal gives these peanut butter balls their unexpected crunch! Feel free to use whichever brand you like best. Or, for an even healthier option, use one cup of puffed quinoa instead.

overhead image of crunchy peanut butter balls on an upside-down pie pan.

Tips and Tricks

  • Don’t feel like dipping in chocolate? Save major time and energy my melting the chocolate, then simply drizzling over the top of each ball!
  • For an extra salty plus sweet combo, finish off these crunchy no-bake peanut butter balls with a pinch of flaky sea salt! A bit of salt balances out the sweetness, and adds an extra layer of crunch.
  • These treats are best stored in the refrigerator! The freezer works too, but the fridge helps them hold their shape while also maintaining their crunchiness. But whatever you do, don’t store them at room-temperature, and especially not in the summertime because they will melt!
a stack of no-bake peanut butter balls, one with a bite taken out.

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free no-bake dessert, sub sunflower seed butter for the peanut butter and 3 tablespoons of coconut flour in place of the almond flour! Still just as delicious, and totally nut-free friendly.

Make it Sugar-Free: Replace the maple syrup in this recipe with your favorite liquid sugar-free sweetener.

Crunchy No-Bake Peanut Butter Balls
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Crunchy No-Bake Peanut Butter Balls

5 from 3 votes
Recipe by Samantha Course: Dessert, SnacksDifficulty: Easy
Servings

16

balls
Prep time

15

minutes
Cooking time

0

minutes
Total time

10

minutes

Crunchy peanut butter balls covered in chocolate! Perfectly sweet, surprisingly healthy, and super easy to make. This no-bake dessert is the perfect summer treat when it’s too hot to turn on the oven!

Ingredients

  • 1 cup creamy peanut butter, unsweetened

  • 1/3 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 cup almond flour

  • 1 cup crispy rice cereal

  • For dipping/drizzling:

  • 1 cup chocolate chips

  • 1 teaspoon coconut oil

Directions

  • Mix together the creamy peanut butter, maple syrup, and vanilla extract in a large bowl.
  • Add in almond flour and crispy rice cereal, mix to combine.
  • Scoop and roll tablespoon-sized balls of the peanut butter ball mixture between the palms of your hands. Repeat this process until no more mixture remains, should make about 12 crunchy peanut butter balls.
  • Place balls in freezer for 10-15 minutes, and add chocolate chips and coconut oil to a small bowl. Microwave chocolate in 30 second increments until fully melted.
  • Once crunchy peanut butter balls are chilled, dip or drizzle with melted chocolate before placing back in the freezer. Freeze for at least 10 minutes before eating, then store in the fridge.

Recipe Video

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Dairy-Free

No-Churn Vegan Vanilla Ice Cream

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close up image of vegan vanilla ice cream in a bowl with a cone on top

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

hand holding a cone of vegan ice cream

What You’ll Need To Make No-Churn Vegan Ice Cream

Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.

Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!

Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.

Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!

vegan vanilla ice cream inside a loaf pan

Adjust The Flavors

Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.

Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.

Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!

No-Churn Vegan Vanilla Ice Cream
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No-Churn Vegan Vanilla Ice Cream

4 from 9 votes
Recipe by Samantha Course: UncategorizedDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Freezing Time

6

hours

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

Ingredients

  • 2 (14-ounce) cans full-fat coconut milk

  • 1 (11.2-ounce) can sweetened condensed coconut milk

  • 1 teaspoon vanilla extract

  • small pinch of salt

Directions

  • Add all vegan vanilla ice cream ingredients to a blender and blend until smooth.
  • Transfer to a lined loaf pan or large container, then freeze for 6 hours. Thaw for at least 10 minutes before serving.

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