Culinary Hotline - No-Bake Desserts

The perfect sweet ending on a hot summer’s day or when load shedding comes out to play!

All recipes by Shannon Smith from Mini Mommy Chef


  • 1x pack of Dates: Medjool dates are preferred for their sweetness and texture.
  • 5x tablespoons Nut Butter: Use creamy nut butters for a smooth texture.
  • 2 slabs/ 200 grams dark Chocolate: Dark chocolate (85%) is recommended for a rich flavor.
  • Pistachios

How To Make Chocolate Bark

  1. Prepare the dates by slicing them in half and removing the pits.
  2. Arrange in a rectangular shape, close together on some baking paper.
  3. Layer another sheet of baking paper on top and flatten them with a potato masher (or jar or bottom of a cup).
  4. Microwave the nut butter for 40 seconds to soften, then remove the baking paper and cover the flattened dates with a nice thick layer of nut butter and smooth neatly over.
  5. Melt dark Chocolate in a microwave-safe bowl with coconut oil. Microwave 30 seconds at a time, stirring each time, until smooth.
  6. Layer over the dates and nut butter. Top with some chopped pistachios or whichever nuts you prefer.
  7. Top with sea salt and chill for 2 hours in the fridge or 1 hour in the freezer!


  • 200g 1 packet Tennis biscuits
  • 100g butter melted
  • 700ml full cream milk
  • 1 tin condensed milk
  • 2 tsp vanilla extract
  • 2 eggs separated
  • 50g cornstarch
  • 50 ml water
  • Pinch of salt
  • Cinnamon for dusting

How To Make No-Bake Milk Tart

  1. Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.
  2. Line the base and sides of a tart tin with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.
  3. In a medium-sized pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).
  4. While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.
  5. In another bowl whisk the egg yolks, cornstarch, water and salt.
  6. When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes.
  7. Add the egg yolk mixture slowly while whisking vigorously all the time.
  8. Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 minutes.
  9. Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.
  10. Pour the filling into the lined pastry case and allow to cool to room temperature before putting it in the fridge to set completely.
  11. Sprinkle with cinnamon and serve.


  • Lemon Base
  • 250g tennis biscuits
  • 1 Cup Desiccated Coconut
  • 8 Tbsp / 115g Butter – Salted
  • 1/2 Can / 200g Sweetened Condensed Milk
  • 1 Tbsp Lemon Zest
  • Passionfruit Topping
  • 2 1/2 Cups Icing Sugar
  • 2 Tbsp Butter
  • 2 tsp Lemon Zest
  • 1 Tbsp Lemon Juice
  • 3 Passionfruit – Pulp

How To Make No-Bake Passionfruit Slice

  1. For the base: Line and grease an 20cm square baking pan.
  2. Crush the biscuits using a food processor.
  3. Place the crushed biscuits and coconut in a medium sized bowl.
  4. Melt the butter and add to the biscuits and coconut along with the lemon zest and sweetened condensed milk.
  5. Mix the base together until well combined and pour out into a lightly greased pan.
  6. Use the back of a spoon to press the base into an even layer and place into the fridge to set while making the passionfruit topping.
  7. Passionfruit Topping: To make the passionfruit topping in a small bowl add the icing sugar
  8. Melt the butter and add to the sugar along with the remaining topping ingredients.
  9. Spread the passionfruit topping over the no bake base using an offset spatula. If the topping is hard to spread or it keeps sticking to the spatula, dip it first in hot water.
  10. Place the passionfruit slice into the fridge to set for at least 4 hours or overnight.

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