Who doesn’t enjoy the occasional sweet treat (yes, even if you’re Paleo)?

As much as I would love to bake the delicious looking Paleo cinnamon rolls that I ran across on Paleo Grubs a while back; with a family, a business to run and a blog – who has the time?

Although I didn’t make those cinnamon rolls or any of the countless other Paleo desserts that look great, but require too much time; I was inspired to consider what Paleo desserts I have created quickly over the years to satiate my sweet cravings.

So I went into my super-secret stash of no bake Paleo dessert recipes that can be prepped in an hour or less.

The cool thing about these recipes is that while you may need to cool them for additional time to set; the majority of the work is complete by the time you stick it in the refrigerator.

Awesome, right?

Today I’m going to pull back the curtain and share some of the no bake Paleo dessert recipes that I personally use to get my family geeked up about finishing dinner and getting to dessert.

Warning: I’m bringing the heat (figuratively, of course) with these recipes. Whip One Up Today & Enjoy!

Free Bonus: Download these Paleo No Bake Dessert Recipes and expand your repertoire of Paleo desserts. Includes 4 additional recipes not included in this post.

There’s something here for everyone (yes, even your non-Paleo friends and family members).

Without further delay, let’s jump right in:

1. Chocolate – Coconut Cream Mousse

PREP TIME: 10 minutes

Ingredients:

  • 2 cups coconut cream
  • ¼ cup unsweetened cocoa powder
  • 2 tbsp raw honey
  • 1 tsp pure vanilla extract

Directions:

  1. Drain the coconut cream of any excess liquid and transfer into a mixing bowl.
  2. Whisk in the cocoa powder, vanilla, and honey until well combined.
  3. Using a spoon or frosting bag, transfer the mousse to serving bowls or glasses.
  4. This mousse can be served immediately, or refrigerate for 1-2 hours for a thicker chilled mousse.

2. Cookie Dough Balls

PREP TIME: 20 minutes

Ingredients:

Directions:

  1. Using a blender or food processor, blend the almond flour and cashews and spin until the mixture is smooth
  2. Add the dates and vanilla extract and continue to process until a dough mixture is formed.
  3. Place the dough to a large mixing bowl and fold in the chocolate chips thoroughly.
  4. Using a spoon or wet hands, portion out the cookie dough mixture and roll into balls.
  5. Serve immediately or refrigerate for 30-60 minutes to chill and achieve the desired firmness.

3. Paleo No Bake Fudge

PREP TIME: 10 minutes

Ingredients:

  • ½ cup coconut butter
  • 1 tablespoon cashew butter
  • 2 bananas, chopped
  • ¼ cup raw cacao powder
  • 3 tbsp raw honey
  • 1 tsp pure vanilla extract
  • ¼ tsp cinnamon powder
  • A pinch of sea salt

Directions:

  1. Throw everything into a food processor or blender (The ninja food processor is my fav) and blend until smooth.
  2. Once smooth, put the mixture into a baking pan lined with parchment paper. Cover the baking pan and place the fudge in the freezer for approximately 4 hours (or until solid).
  3. To serve remove from the freezer and slice.

 Note: Store the remaining fudge in the freezer to keep solid.

4. Mint Chocolate Truffles

PREP TIME: 15 minutes

Ingredients:

2 ½ cups dried coconut (Look for coconut shreds or flakes labeled as dried or dessicated, Bob’s Redmill Medium Coconut Shreds are dried and VitaCost Dessicated Coconut are good options.)

  • 1 cups raw cacao powder
  • 1 cup raw honey
  • ¼ cup coconut oil
  • 2 tsp pure vanilla extract
  • 3 drops peppermint oil
  • A pinch of sea salt

Directions:

  1. Throw all of the ingredients into a blender or food processor and pulse for 3-4 minutes, or until a dough is formed.
  2. Using a spoon or hands, scoop the mixture into balls then place on a plate or sheet lined with parchment paper.
  3. Place in the refrigerator for 20-30 minutes before serving to allow to chill and set.

 5. Paleo No Bake Lemon & Strawberry Jelly Squares

PREP TIME: 20 minutes

Although this recipe requires a little bit of stove time, I had to include it. My family loves to pop these for that perfect sweet and sour taste.

Ingredients:

  • 1 lb strawberries, sliced
  • 2 cups boiling water
  • 2-3 lemon tea bags
  • 4 tbsp grass fed gelatin (I use the Great Lakes Brand)
  • 1 tbsp raw honey

Directions:

  1. In a large bowl combine the water with the lemon tea bags and set to one side for 10 minutes, then add the gelatin
  2. In a blender pulse the strawberries for 4 minutes, to until a smooth puree is formed. Then add to the lemon tea mixture.
  3. Pour the mixture into a large bowl or jelly mould then place in the refrigerator for a couple of hours (approximately 2 hours), or until set.
  4. Cut into squares to serve.

6. Paleo Grubs No Bake Strawberry Cheesecake

PREP TIME: 60 Minutes

This little delight floated through my email box a couple of weeks back and I was intrigued. Paleo Grubs is doing it big and I don’t want you to miss this gem. I whipped this up (without the topping) and no one in my family could believe it was Paleo. I did line fresh cut strawberries around the perimeter of the cheesecake. It’s definitely a special occasion treat, but you have to try it. You will not be disappointed. Here’s their recipe:

For the crust

  1. 1 cup pecans
  2. 1 cup almonds
  3. 6 pitted Medjool dates
  4. 2 tbsp unsweetened coconut flakes
  5. Pinch of salt
For the filling
  1. 3 cups cashews, soaked
  2. 1/3 cup coconut oil, melted
  3. 1/4 cup lemon juice
  4. 1/4 cup honey
  5. 1 tsp vanilla extract
  6. 1/4 tsp salt
  7. 1 cup strawberries
Optional
  1. 5 cups fresh strawberries, sliced
  2. 1/3 cup maple syrup
  3. Dash of vanilla
Instructions
  1. Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside.
  2. To make the crust, prepare a 9-inch springform pan with coconut oil spray. Place the pecans and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes, and salt and blend until combined. Press the mixture into an even layer in the bottom of the pan, slightly going up the sides. Transfer to the freezer to chill.
  3. To make the filling, drain and rinse the soaked cashews. Place the cashews, coconut oil, lemon juice, honey, vanilla, and salt into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Add the cup of strawberries and blend until smooth.
  4. Pour the strawberry filling on top of the chilled crust. Place in the freezer for at least two hours to harden before serving.
  5. If desired, arrange four cups of the sliced strawberries on top of the chilled cheesecake to cover it. Place the remaining cup of strawberries in a small saucepan with the maple syrup, vanilla, and 1/3 cup of water. Bring to a simmer and cook until the berries have released their juices. Strain the berries from the juice to separate into a sauce. Let the sauce cool slightly. Drizzle the sauce over the top of the cheesecake to serve. Serve cold.

 

7. No-Bake Paleo Coconut Bars

PREP TIME: 20 Minutes

These coconut bars are a delicious paleo snack or dessert. They’re quick and easy to prepare, and (of course) they don’t use the oven so are a great treat to make with kids. The best thing about these bars is that the keep for to a week so you can cut them up, store them in the fridge and just grab one when you’re on the go.

Ingredients:

  • 5 oz unsweetened shredded coconut
  • 5 tbsp raw honey
  • 4 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
Directions:
  1. Using a stand or a hand mixer combine the shredded coconut, coconut oil, honey, salt and vanilla extract.
  2. Using a low speed setting beat the mixture until consistent throughout.
  3. Pour the mixture into a deep square dish and compress down into the corners ensuring that it is tightly packed.
  4. Place the dish in the fridge and leave to set for 60-90 minutes.
  5. Once set slice and serve, or keep wrapped up in the fridge for up to 7 days.

8. No Bake Paleo Seed Balls

PREP TIME: 10 Minutes

These paleo seed balls have a delicious sweet nutty taste and a fudge-like texture. They are packed full of protein and make for a great breakfast substitute or on-the-go snack.

(MAKES 20-25 BALLS)

Ingredients:

  • 1 ½ cups dates, pitted and chopped½ cup coconut flour½ cup raw pumpkin seeds
  • ¼ cup hemp seeds
  • ¼ cup sunflower seeds
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt

Directions:

  1. Add the coconut flour, pumpkin seeds, hemp seeds and sunflower seeds to a blender or food processor and blend into a fine powder.
  2. Next add the salt, vanilla extract, coca powder and dates and process for 5-10 minutes, or until the ingredients blend together into a thick paste.
  3. Once blended use hands or a spoon to roll mixture into balls, about 1 inch wide.
  4. Place seed balls onto a plate and allow to set in the refrigerator for approximately 1 hour before serving.

9. Paleo No Bake Lime Pie

PREP TIME: 55 minutes

Ingredients:

Crust:

  • 1 cup pitted dates
  • ⅓ cup raw walnuts
  • ⅓ cup raw cashews
  • ⅓ cup raw almonds
  • 1 tsp pure vanilla extract
  • ½ tsp sea salt
  • ¼ tsp cinnamon
  • Zest of one lime

Filling:

  • 2 cups raw cashews (pre-soaked)
  • ⅓ cup lime juice
  • ¼ cup raw honey
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • ¼ cup water
  • Zest of one lime

Directions:

  1. Put all of the crust ingredients into a food processor or blender and pulse for 2 minutes (or until you achieve a doughy texture).
  2. Use your hands to press the dough into a pie tin lined with parchment paper and let set in the refrigerator for 30-35 minutes.
  3. To make the filling, put all of the ingredients into a food processor or blender and pulse for 3 minutes or until the texture is smooth (no lumps).
  4. Pour the filling into the pie crust and return to the refrigerator for an additional 30-35 minutes.

10. No Bake Pumpkin Popsicles

PREP TIME: 10 minutes

Ingredients:

  • 1 cup creamy coconut milk
  • ½ cup pumpkin, pureed
  • ¼ cup chocolate chips (optional)
  • 1 tbsp raw honey
  • 1 tsp pumpkin pie spice

Directions:

  1. Use a food processor or blender to mix the coconut milk, pumpkin, honey and pumpkin pie spice. Mix until you achieve a smooth texture.
  2. Pour into popsicle moulds and freeze for approximately 4 hours.
  3. If you choose to add chocolate (which I almost never do, they are just as good without), then melt the chocolate chips into a liquid, remove the popsicles from the freezer and drizzle the melted chocolate on top.
  4. Return the popsicles to the freezer for an additional 30 minutes, or until the chocolate has set.

11.  No Bake Marshmallows

PREP TIME: 20 minutes

Ingredients:

  • 1 cup water, warm
  • ½ cup raw honey
  • ½ cup organic maple syrup
  • 3 tbsp grass fed gelatin
  • 2 tsp pure vanilla extract
  • 2 tsp cinnamon powder
  • 2 tsp arrowroot powder
  • ¼ tsp sea salt

Directions:

  1. Line a baking sheet with parchment paper. Sprinkle the paper (evenly) with the cinnamon and arrowroot powders.
  2. Combine ½ cup of the water with the gelatin in a small bowl. Then set it aside for 10 minutes.
  3. Put the remaining water, honey, maple syrup and salt in the food processor or blender. Add the gelatin and blend for approximately 10 minutes, or until the mixture is light and airy.
  4. Once the mixture is complete, place it onto the lined baking dish using a spoon or spatula.
  5. Place in the refrigerator and let set in the for 2-3 hours, or until the desired firmness is achieved.
  6. To serve, slice into cubes and enjoy!

12. Paleo No Bake Pumpkin Pie

 PREP TIME: 30 minutes

Ingredients:

Crust:

  • 1½ cups pecans
  • 1 cup pitted dates
  • 4 tbsp raw cacao powder

Filling:

  • 2 oz raw chocolate (I’m thinking of trying this Righteously Raw Chocolate Bar the next time I need raw chocolate, a little pricey, but I always need a time saver)
  • 15 oz pumpkin puree
  • 4 tbsp raw honey
  • 3 tbsp coconut oil, melted
  • ¼ tsp cinnamon powder
  • ½ tsp sea salt

Directions:

  1. To prepare the crust, grease a pie tin with coconut oil and line with parchment paper.
  2. Then pulse the pecans in a blender into crumbs, then set aside.
  3. Blend or process the date for 3-4 minutes, or until a paste forms. Then in a large bowl mix together the ground pecans, the dates and the cacao powder.
  4. Press the mixture into the pie tin to form the crust and set to one side.
  5. To make the filling,  melt the chocolate; then combine it with the pumpkin puree, coconut oil, honey, ground cinnamon and sea salt. Mix well until all of the ingredients are thoroughly combined.
  6. Pour the mixture into the pie crust, and leave to set in the refrigerator for approximately 4 hours.

13. Paleo No Bake Chocolate Chip Ice-cream

PREP TIME: 10 minutes

Ingredients:

  • 1 ½ cups coconut cream, chilled
  • 2 bananas, chopped
  • ½ cup chocolate chips
  • ¼ cup raw honey
  • 1 tsp almond extract

Directions:

  1. In a food processor or blender, combine the coconut cream, bananas, honey and almond extract and mix for approximately 2 minutes, or until well blended.
  2. Pour the mixture into a bowl and add in the chocolate chips, then place in the freezer to harden

14. Cinnamon Peaches

PREP TIME: 10 minutes

I use this recipe to jazz up raw peaches in the summer. Living in the Peach State gives me plenty of opportunity to come up with creative ways to eat peaches. However, my daughter likes her peaches cooked (reminds her more of peach cobbler). As such, I included an instructional note at the end of this recipe to tell you how I cook them for her.

Ingredients:

  • 3 peaches, halved and pitted
  • 2 tbsp raw honey
  • 6 tbsp coconut cream
  • 1 tsp cinnamon powder
  • Chopped almonds (optional)

Directions:

  1. Slice the peaches in half and place into a bowl, sprinkle with the cinnamon powder and then spoon a scoop of coconut cream onto each peach half.
  2. To serve drizzle with honey and top with the chopped almonds.

Note: If you want to make the peaches soft, then heat 3 tsp of coconut oil in a skillet. Once the coconut oil is melted, then place the peach halves face down and cook for approximately 3 minutes, or until the desired level of tenderness is achieved.

15. Strawberry Mousse

PREP TIME: 10 Minutes

I love this recipe from A Girl Worth Saving. It’s quick and easy, especially if you want a sweet treat on the spur of the moment. Here’s their recipe:

Ingredients:
  • ½ cup melted coconut oil
  • 2 large ripe bananas
  • 1 1.5 oz bag of Dehydrated Strawberries
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • 12 ripe strawberries
  • 1 medium avocado
  • 1 Tablespoon maple syrup

 

Directions

 

Place all the ingredients in your food processor and blend until smooth. Refrigerate and chill for 1 hour and enjoy!

 

16. Banana and Avocado Mousse

PREP TIME: 10 minutes

I like this recipe because I can whip it up just for me. I use the Ninja single serve cups to create it. It’s scalable, too. Just add 1/2 avocado, 1/2 banana and 1 tbsp or raw honey for each extra person that you’re serving. Pre-paleo, I thought avocados were only used in guacamole. How wrong was I, lol?
Ingredients:

  • 1 avocado
  • 1 banana
  • 2 tbsp raw honey

Directions:

  1. Place all the ingredients into a food processor or blender and mix thoroughly until thick and smooth.
  2. Add 1 tablespoon of water at a time, if necessary, to create a smoother consistency.
  3. Place the mousse into a bowl and cover with saran wrap.
  4. Refrigerate for approximately 2 hours.

 

17. Our Paleo Life No Bake Chocolate Brownie Bites

PREP TIME: 10 Minutes

Stumbling around the web, I found these no-bake brownie bites over at Our Paleo Life. They are great when you want a chocolate fix. Here’s their recipe:

Ingredients

  • 1 cup raw Almonds
  • 1-1/2 cups pitted Medjool Dates (approximately 10-11 dates)
  • 3-1/2 Tbsp Cocoa Powder (try to use the good stuff)
  • 4 Tbsp Shredded Unsweetened Coconut
  • ⅛ tsp salt
  • 1 tsp Pure Vanilla Extract (I never measure, so pour in what makes you happy)
  • Water

Directions:

Combine all ingredients (except water), in the order listed, in a food processor or blender.
Process until mixture resembles coarse gravel. While the processor is running, add a thin stream of water, about ½ tsp, maybe less depending on the moistness of your dates.

Stop the processor and check the mixture inside. If it sticks together when you smush it, then you’ve got the right consistency. If it’s still crumbly, add more water. You don’t want to add too much water because the bites will be too sticky.

When you’ve got the right consistency, roll mixture into tablespoon-size balls.

Store in an airtight container in the refrigerator for a week or so, if they last that long.

Now It’s Your Turn

As you can see, with Paleo you do not have to sacrifice your palate.

Now it’s time for you to blaze a trail to the kitchen and whip up one of these delicious no bake Paleo dessert recipes.

To make it easy for you; I compiled these recipes into a downloadable and printable pdf file.

The pdf file contains 4 additional paleo dessert recipes that were not included in this post.

Download these Paleo No Bake Dessert Recipes now:

Bonus: Download these Paleo No Bake Dessert Recipes and expand your repertoire of Paleo desserts. Includes 4 additional recipes not included in this post.

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