Vegans

No-bake recipes kids can make themselves during lockdown

While baking with your children can be a fun lockdown activity, if you remove things like hot ovens and sharp knives from the equation it can also be a fun thing for them to do by themselves while you get some work done, have a cup of tea, or scream into the void.

Here are a few no-bake recipes with easy-to-follow instructions that kids can make by themselves. While they’re roughly arranged from simplest to most difficult, the only barrier for entry here is the ability to read, although you could always call out the directions from your position at your desk/on the couch.

None of these recipes need any cooking – any melting can be done in the microwave – but one or two require the use of a food processor.

They are definitely about to clean up that mess.

Evgeny Atamanenko

They are definitely about to clean up that mess.

They are also pretty adaptable, using store cupboard ingredients, and a bonus in these level 4 times: none of them involves flour.

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Any of these should occupy your ankle-biters for at least half an hour, and then there’s all the time they’ll spend cleaning the kitchen afterwards. Right?

FAIRY BREAD

Fairy bread: so simple, so time-consuming, so sickening.

Happy Mum Happy Child

Fairy bread: so simple, so time-consuming, so sickening.

Ingredients

The cheapest, softest, most nutrition-less loaf of white bread you can find

Spreadable butter or other spread

100s and 1000s

Method

1.Lather the butter thickly onto the slices of bread. All the way to the edge – you want those 100s and 1000s to stick properly.

2. Sprinkle the 100s and 1000s generously onto the buttered bread, making sure there are no gaps. Press down with a knife if needed to stick.

3. Cut into triangles (optional: cut the crusts off).

4. Eat fairy bread until you feel sick.

Happy Mum Happy Child

RICE BUBBLE BITES

Rice bubble bites: Bite-sized just means you can eat more in one sitting.

Happy Mum Happy Child

Rice bubble bites: Bite-sized just means you can eat more in one sitting.

Ingredients

1 ½ cups rice bubbles (or puffed rice)

½ cup coconut

¼ 1/2cup coconut oil or butter, melted

3 tablespoons honey

Method

1. Combine all ingredients in a bowl, and mix together.​​​​​​

2. Spoon tablespoons into a mini-muffin tray, muffin tray, or cupcake papers.

3. Pop into the fridge for an hour to set before eating.

Happy Mum Happy Child

WEETBIX SLICE

Weetbix slice: A no-bake take on the classic Kiwi treat.

My Kids Lick the Bowl

Weetbix slice: A no-bake take on the classic Kiwi treat.

Ingredients

5 wheat biscuits

1 cup pitted dates, sultanas or raisins

½ cup sunflower seeds, or any nuts or seeds

½ cup dessicated coconut (optional)

4 tablespoons cocoa

2 tablespoons honey

1 tablespoons water

40g dark chocolate for icing (optional)

Method

1. Place first 7 ingredients in a food processor. Blitz until it comes together into a ball, about three to five minutes. If the mix is not coming together, add a tablespoon or two of water.

2. While the food processor is doing its magic line a loaf tin with baking paper.

3. If you fancy dark chocolate icing, microwave on 50 per cent power for 30 seconds at a time until melted.

4. Press the mixture into the loaf tin.

5. Top with melted chocolate, if desired.

6. Refrigerate for two hours before slicing and serving.

My Kids Lick the Bowl

CHOCOLATE TRUFFLES

Chocolate truffles: You and your cup of coffee will be thankful your kids made these.

The Kiwi Country Girl

Chocolate truffles: You and your cup of coffee will be thankful your kids made these.

Ingredients

250g/1 packet plain biscuits, eg wine or Girl Guide

115g butter

½ cup brown sugar

200g/½ tin sweetened condensed milk

¼ cup cocoa powder

1 block caramel filled chocolate, or equivalent in marshmallows, dried fruit, soft lollies (optional)

To roll:

½ cup dessicated coconut

¼ cup cocoa powder

Method

1. Place biscuits in a snaplock bag and use a rolling pin to smash them into fine crumbs.

2. Place butter, sugar, and condensed milk in a microwaveable bowl or container and melt together in the microwave.

3. Pour the crushed biscuit crumbs and the cocoa powder into the melted butter mixture.​​​​​​

4. Mix all ingredients together and place in the fridge to chill for 30 minutes.

5. Roll the truffles using about 1 ½ tablespoons of mix per truffle. If you like, place a square of chocolate, marshmallow, fruit or lolly in the centre. Tip: Slightly wet hands will make the truffles easier to form. (If the mixture is too soft to form truffles, chill for five more minutes, and if it’s too hard, allow to sit on the bench for 5 minutes before trying again.)

6. Eat immediately, or store in an airtight container. Truffles can also be frozen for up to three months.

The Kiwi Country Girl

CHOCOLATE & TAHINI FLAPJACKS

Chocolate and tahini flapjacks: These sweet-savoury treats last up to two months in the freezer, if you can leave them that long.

Two Raw Sisters

Chocolate and tahini flapjacks: These sweet-savoury treats last up to two months in the freezer, if you can leave them that long.

Ingredients

Base:

2 cups oats

½ cup coconut oil, melted

3 tablespoons honey

1 tablespoons tahini

1 teaspoon ground cinnamon

Pinch of sea salt

Chocolate top:

100g dark chocolate, roughly broken

3 tablespoons tahini

1 teaspoon vanilla bean paste or extract

Pinch of sea salt

1 tablespoon maple syrup

Hemp or sesame seeds (optional)

Method:

1. Add all the base ingredients to a medium-sized bowl and mix until well combined and the mixture sticks together nicely.

2. Line a tin with Gladwrap or a bees wrap and evenly press the base into the tin. Smooth it out with the back of a spoon to get a flat finish.

3. Place in the freezer while you make the chocolate top.

4. Place the chocolate in a microwaveable bowl or container and microwave on 50 per cent power in short bursts until melted.

5. Add the rest of the chocolate top ingredients and whisk together until silky smooth.

6. Pour chocolate over the base and evenly spread. Sprinkle with hemp or sesame seeds (optional).

7. Place back in the freezer to set.

8. Cut into bars and store in the fridge or freezer in an airtight container. These will last in your fridge for up to two weeks and in your freezer for two months.

Two Raw Sisters

Read More

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