I know what you may be thinking. Hate and chocolate couldn’t possibly go in the same sentence, right? Well, don’t be so quick to judge, as there are plenty of people out there who don’t buy into the concept that chocolate is the elixir of life. No, actually there are some folks out there who would pass on a chocolatey brownie for something more fruity, or vanilla and caramel-y (or even bacon and maple-y). The world of sweet treats and desserts is big and full of deliciousness and we shouldn’t be limited to chocolate-centered ones. And if you hate chocolate, you deserve some chocolate free desserts in your life, too.
We’ve got five recipes for desserts for those of us who hate chocolate but still want the right to indulge in what most call the best part of a meal. You may not even hate chocolate, you may just be someone who doesn’t see chocolate as the end-all-be-all, and these chocolate free dessert recipes could inspire you!
5.) Funfetti Cake Batter Blondie
People who hate chocolate can surely enjoy a brownie-like treat, only this one is made with cake batter. These blondies are absolutely irresistible because who could turn down licking the remnants of a cake batter bowl? Right, no one. For the chocolate haters and the funfetti lovers, this one is for you. Enjoy!
- 1 box vanilla cake mix or make your own with this homemade recipe
- 1/4 cup vegetable or canola oil
- 1 large egg
- 1/3 – 1/2 cup milk (less is better)
- 1/2 cup sprinkles
- 1/2 cup white chocolate chips (optional)
- Preheat the oven to 350º and spray down a baking pan with nonstick spray.
- Combine the cake mix, vegetable oil and egg in a large mixing bowl.
- Add in the milk slowly to the bowl as you mix it, the thicker the cake batter, the better.
- Mix in the sprinkles and the white chocolate chips to the batter.
- Pour the batter into the baking pan and bake for 25–30 minutes. The edges should be slightly brown.
- After baking, remove the pan and allow to cool for 30 more minutes. The center will seem gooey and not done, but it will firm while it cools off.
For an extra sweet kick, top with your favorite ice cream flavor!
Makes 20 blondies
4.) Maple Bacon Cupcakes
A balance of opposing flavors can come together to create mouthwatering treats. Sweet and salty flavors are a foodie favorite, and adding bacon to just about anything is all the rage. But have you tried bacon in your cupcakes yet? Check out this Maple Bacon cupcake recipe by Popsugar!
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. ground ginger
- 8 tbsp. unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 2 large eggs
- 1 1/4 cups fresh pure maple syrup
- 2 tsp. vanillaextract
- 1/2 cup buttermilk
- 1/2 cup walnuts or pecans (optional)
- Bacon bits cooked crispy (optional to add into batter)
- 16 tbsp. unsalted butter, at room temperature
- 1 tbsp. milk, plus more as needed
- 1/4 cup maple syrup, preferably grade B
- 5 cups powdered sugar
- Take a large bowl and mix together all of the dry ingredients and set aside.
- Using a stand mixer, mix together butter and sugar until light and fluffy. Add in the eggs and mix well.
- While still mixing, gradually add in the vanilla and maple syrup.
- Add in the dry ingredients and the buttermilk, alternating between the dry and wet ingredients. Make sure to get the batter on the sides of the bowl to ensure everything is well combined.
- Add in the nuts and divide the batter between cupcake molds. Fill each cupcake mold about 3/4 full and bake for 20 minutes.
- Beat the butter in a stand mixer until fluffy.
- Add in powdered sugar to the butter, ensuring all of it is well mixed.
- Add maple syrup and beat until the mixture is smooth.
- 1 tablespoon at a time, add in milk until it reaches the perfect frosting consistency
After the frosting is done, fill up a pastry bag with the frosting. If you don’t have a pastry bag, use a ziploc bag and cut off a small portion of the corner. Once the cupcakes are finished baking, top them with frosting and then bacon and serve.
Makes 18 cupcakes
3.) Fruit Sorbet
For some, a perfect medley of fruity flavors trumps all other sweets. Fruit sorbets are a great option for a dessert that is quick and delicious. And the best part about it? You can use any sort of fruit you like. So whether you’re craving a simple mango sorbet, or you want to try something like a Coconut Lime Sorbet or a Plum Sorbet with Lemon Verbena Cream, you can substitute your desired fruit into the recipe for the perfect combination!
- 4 – 5 cups of sliced fresh fruit
- 1 cup of sugar
- 1 cup of water
- 1 to 4 tablespoons of lemon juice
- Slice up desired fruit, put it in a ziplock bag and freeze for a few hours.
- Meanwhile, make a simple syrup by bringing sugar and water to a boil and stirring to make a syrup consistency.
- Using a food processor or a blender, add in frozen fruit(s) and blend until it achieves a thick, sorbet/ice cream consistency.
- Add in simple syrup gradually while blending the fruit mixture.
- Add in lemon juice to taste, while blending together.
- After the desired flavor is reached, freeze the sorbet for a few hours and serve.
2.) Butter Tarts
At first glance, butter tartsappear to be a simple and plain dessert, but these little guys carry plenty of rich texture and flavor which can be enjoyed after one bite. Butter tarts are a Canadian classic, and the usual debate between Canadians is whether the center should be firm or runny. Either way, butter tarts are fairly easy to make and they are so delicious that you’ll definitely keep coming back for more.
- Pie pastry dough (enough to fill 16 muffin cups, your own or from a mix)
- 1/4 cup soft butter
- 1/4 cup packed brown sugar
- 1 pinch salt
- 2 cups corn syrup
- 1 egg, lightly beaten
- 2 tsp. vanilla
- For the pastry crust, roll out the dough and cut into sizes that will fit in muffin cups. Once done, refrigerate until ready to fill with the tart filling
- Take a large bowl and a wooden spoon and mix the butter, brown sugar, salt and corn syrup and stir until the sugar is completely dissolved and the butter is creamed.
- Add in the egg and vanilla and mix
- Take the muffin shells out of the refrigerator and fill with tart filling
- Bake at 400F for 15–20 minutes
- After baking let them cool in pans for 10–20 minutes, then remove them from the racks until it is completely cool.
For a more runny filing, only bake for 15 minutes. If you prefer your tart filling to be firm, let it bake for a full 20 minutes.
There are many variations of butter tarts: you can add in raisins, pecans andeven fruit to the filling to spruce up the classic recipe.
1.) Deliciously Rich Bread Pudding
Taking a bite into a spoonful of just-out-of-the-oven bread pudding conjures warm, happy thoughts that make you want to run and hug your grandma. Bread pudding has origins all over the world, with variations from country to country. It began as a way to utilize stale bread and has evolved into one of the most-loved desserts. Check out the video and the recipe below for a Bread Pudding topped with Vanilla Bourbon Sauce, a great chocolate free dessert to add to your list!
- 16 oz. loaf of French bread
- 1/2 cup raisins
- 4 large eggs
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1/2 cup butter, melted
- pinch of freshly ground nutmeg or 1/2 tsp pre-ground
- 2 cups half and half
- 1 cup whole milk
- Begin by soaking the raisins in a small bowl, just cover with boiling water. Set aside. Make sure to drain before using.
- Tear bread into pieces and set aside. In a large bowl combine eggs, sugar, vanilla and butter. Whisk well to dissolve sugar.
- Add in nutmeg, half and half, and milk. Whisk well to combine all ingredients. Add in bread pieces and toss to coat. Set aside for 30 minutes.
- To layer the mix and raisins, put 1/3 of the bread and custard mix into the bottom of an 8″ x 8″ baking dish. Sprinkle with 1/3 of the raisins. Repeat the layering twice more.
- Bake pudding in a preheated 325ºF oven for 40–45 minutes or until golden brown and center is just barely set. It should jiggle slightly. Remove from oven when done and let cool to room temperature before transferring to the refrigerator to chill completely (at least 6–8 hours or preferably overnight).
What’s your favorite non-chocolatey dessert? Let us know in the comments!