Easiest [No Bake] Chocolate Pie

I love no bake recipes and I am sure I don’t need to give you a reason why! This one is my filed away in my rescue archive of things to make with little time to spend gathering ingredients and a huge pay off.

Usually this also turns out to be a favourite because everyone seems to love chocolate! I’ll tell you what it is decadent though but also incredibly versatile. The filling is like that of a no bake cheesecake and so I added my favourite Lindt dark chocolate orange with equal parts of a Milk chocolate. You could easily add a berry compote or a ginger masala chai reduction 😉 Continue reading

(No Sugar) Strawberry Yogurt Tart

We have started on the slow, long journey of moving away from using refined sugar in desserts and cooking. Everyone in our house has a sweet tooth and with me cooking and baking so often it’s becoming harder to stay fit.

I thought of this because I was craving a cheesecake but was dreading the calories involved in the consumption of a good, bad ass creamy ‘real’ cheesecake. So for those who want some guilt free indulgence here’s what you need!

What you will need: 

  • 500 gm ripe strawberries cut lengthwise
  • 170 gm cream or 1 tin of Nestle Cream
  • 1/2 cup Greek yogurt
  • 2 tsp Vanilla extract
  • 1 Tbs Raw Organic Honey
  • 1 Tbs Lime juice
  • 1 1/12 cup Digestive biscuits crumbs
  • 1/3 cup melted unsalted butter
  • 1/4 cup Almonds that are coarsely ground

How to cook: 

  1. Mix the biscuit crumbs and butter together and flatten it onto the pie plate to form a biscuit crumb base. Set aside in the fridge to firm up.
  2. Combine the greek yogurt and cream in a bowl and whisk till it feels slightly stiff and forms the smallest soft peaks. I used an electric whisk on the lowest setting being mindful not to over whip as the yogurt cream filling can split. 
  3. Add the honey and vanilla extract and fold this into the cream filling; set aside.
  4. Spread the ground almonds onto the biscuit base and save some for garnishing later.
  5. Pour this onto a firmed up biscuit pie base and set in the fridge for about 15 minutes.
  6.  Add the lime juice to strawberries and mix well. The cream filling should appear less runny than before and now you can place the strawberries on in any way you please.

Dust it with some of the ground almonds before serving and dig in!! 🙂 


Image Credit: TeachMeHowToCurry


What you will NEED:
– 1 cup butter softened- ROOM TEMPERATURE
– 1 1/2 Cup Raw Sugar
– 2 large eggs – ROOM TEMPERATURE
– 2 Tsp vanilla
– 2 1/4 cups unsifted flour
– 1 Tsp baking soda
– 2 Tsp Ground cinnamon
– 1/2 Tsp salt
– 2 Cups of Chocolate Chips
– Zest of Half an Orange
– 2 Tsp Orange juice


How to COOK:

  1. Chocolate Orange chips if you’re not using store bought chocolate orange. Melt the chocolate chips and add the zest of half an orange and Orange juice to this. Do not add more as this will mess up the texture of the melted chocolate making it seize up.
  2. Spread the melted chocolate with orange zest on a baking sheet and pop it in the freezer for 15 to 20 mins. Once solidified, break them up into smaller “chip” sized pieces.
  3. Beat the butter and sugar together until combined. Do not over whip.
  4. Add the eggs and vanilla extract and beat again until all are mixed well.
  5. Mix all the dry ingredients in a separate bowl and then slowly add to the wet mixture until combined to form soft dough.
  6. Time to add the chocolate orange chips. Ditch the electric beater for this and stir it in with a spoon.
  7. Put the cookies in a preheated oven (180 degrees C) for 9-10 mins. Watch your cookies so that you don’t overcook them. Take them out and leave them to cool completely before wrapping them up.

Happy Eating 🙂


What you will NEED:

1 cup Sugar (caster sugar)
2 Tbs Water
2 Tbs Butter
1 Tsp vanilla extract
1 Tsp Sea Salt
½ cup heavy cream or double cream

How to COOK:

  1. Add the sugar and water to a thick or heavy bottomed pan and place this on medium to high heat.
  2. Watch over this patiently as it comes to a boil and let it bubble away till you see it turn to a pale amber colour. The caramel takes a while to start bubbling and can go from amber or golden to burning very quickly.
  3. Once it gets to pale amber colour take it off the heat and whisk in the butter.
  4. When you feel the butter is incorporated well add the heavy cream and continue to mix in.
  5. Let it cool. The caramel will appear quite runny at this stage but it will get thicker and darker as it cools down. Pour these into little jars, wrap a ribbon around them and that’s another gift ready.

Ginger Masala Chai Spice Cheesecake


I came up with this recipe as an alternative to a decadent chocolate cheesecake. Although equally sinful, this cheesecake is a serious serving of festive joy. This one is a Ginger caramel sauce with a Masala Chai spice flavoured filling over a buttery crust.

What you will NEED:
– 1 Packet of Digestive Biscuits
– 150g Butter (at room temperature or soft)
– 1 Cup Caster sugar or granulated sugar
– 1/4 Cup water
– 1/3 cup heavy cream
– 3 Tbsp Ginger Juice
– 1 Tin of Nestle creme
– 250 g Cream Cheese
– 1 Tsp Cinnamon powder
– 1 Tsp Ginger powder
– 1/2 Tsp Nutmeg powder


How To COOK:

  1. For the crust, crush a packet of digestive biscuits and mix with 150 g of butter; the butter should be soft and at room temperature. Place this in a pie dish and set aside to firm up.
  2. Ginger caramel sauce – this is a basic caramel sauce infused with ginger juice. For the caramel sauce take 1 cup sugar with ¼ cup water and let this come to a boil. Watch it carefully as you want it to turn brown but not too dark (and this happens quickly). Once you see the sugar and water has caramelized take it off the heat and add 1/3-cup heavy cream and continue mixing until evenly combined.
  3. Add three tablespoons of ginger juice to this and you’re ready for the filling.
  4. Filling; whip up 1 tin of Nestle crème and 1 pack of cream cheese (about 250g) and add 1 tsp Cinnamon powder, 1 tsp Ginger powder and ½ tsp Nutmeg powder.
  5.  Add the Ginger caramel sauce into the filling and fold it in gently. Once mixed well spread evenly onto the crust and leave to set in the fridge for 3 to 4 hours.