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Jun 10, 2011 09:23 AM

I need a great forkless dessert...maybe dairy-free?

I'm going to a gals-only potluck and the instructions are to bring something that doesn't require utensils...a wine and noshing sort of thing. We can bring sweet or savory and the last time we did this, it was heavy on the savory so I want to bring something sweet and decadent.

My thoughts are cookies, bar cookies or cupcakes...and I'm a chocoholic so I lean towards that though I'm open to a non-chocolate recipe too. However...there's one person who can't have dairy. So if I can find a recipe to accommodate her, I would love that - she usually just skips dessert but it would be nice for her not to have to.

Any ideas would be greatly appreciated.

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  1. Amaretto laced brownies. Just let amaretto be your liquid. If your friend cannot have chocolate, you can always make blonde brownies. The amaretto adds an amazing flavor.

    1. I have a recipe for chocolate truffle cookies that gets raves every time I make it - the dough is nearly flourless, so they cook up into these moist little candy-like bites of heaven. There is a ton of butter in it, though, and I don't know how well it would work with shortening, so it's not dairy-free. I can still post if you're interested though!

      Little fruit tarts would be nice and dairy-free if you make the crust with shortening...

      9 Replies
      1. re: biondanonima

        Yes please! I eat low carb, so flourless or close always gets my attention. As done anything involving chocolate and the word "truffles." :-)

        To the OP; another possibility is bite sized tartlets made in a mini muffin pan or with premade filo shells from the freezer section.

        1. re: mcf

          I will post as soon as I get home! mcf, I am a low-carber as well - these are definitely NOT low-carb as written, but you could probably sub unsweetened chocolate plus AS for the vast amounts of bittersweet that are called for and make them reasonably LC!

          1. re: biondanonima

            I don't use unsweetened, but I do use 85% dark, and a bit of xylitol mixed with liquid sucralose to cut the AS taste. Can't wait.

            To the OP: miniature cheesecakes are easy, too. Put a ginger snap in the bottom of each buttered or non stick cup of a muffin tin of any size, pour in cheesecake filling. Drizzle some melted bittersweet chocolate on top, or plop on some blueberies or a strawberry.

            1. re: biondanonima

              Oh please do post! Though I may not make it for this, would love to have that recipe!

              1. re: 16crab

                Here you go: Chocolate Truffle Cookies

                4 oz. unsweetened chocolate
                12 oz. semi-sweet chocolate chips (or chopped semisweet/bittersweet chocolate), divided
                1/3 c. butter
                3 eggs
                1 c. sugar
                1 1/2 t. vanilla
                1/2 c. flour
                2 T. cocoa powder
                1/4 t. baking powder
                1/4 t. salt

                Melt unsweetened chocolate, butter and 1 c. of chocolate chips, mix well to combine and allow to cool for 10 minutes. Beat the sugar and eggs together until the sugar is dissolved; add vanilla and melted chocolate mixture and mix thoroughly. Sift together the flour, salt, cocoa powder and baking powder and beat into liquid mixture (this can be done by hand or with the mixer - dough should be fairly stiff). Stir in the remaining chocolate chips. Chill dough for at least 3 hours. Roll cold dough into 1 inch balls. Bake on ungreased baking sheet at 350 for 10-12 minutes or until puffed and lightly set (do not overbake - they are better when they're fudgy!). Allow to cool on pan 3-4 minutes before removing to a rack to cool completely.

                I think coconut flour or almond meal would make a good LC sub for the flour in this recipe. These aren't too sweet as written, but I think you could cut the amount of sugar by maybe 1/3 if you like a REALLY dark chocolate flavor. mcf, if you come up with a good LC version, please post your method!!!!

                1. re: biondanonima

                  I would substitute white carbalose flour. Thanks!

                  1. re: mcf

                    mcf, what exactly is carbalose flour? I've never seen it or heard of it!

                      1. re: goodhealthgourmet

                        I don't see it on that page, but I have a bag (from of white carbalose flour without the bake mix additives.

                        You have to make adjustments to liquids or it can dry stuff out; going by batter texture helps.

        2. You can have skewers of fresh pineapple/mango/strawberries and then have a fondue set ready for those bad boys to dip in some warm melting chocolate goodness..

          1 Reply
          1. re: Beach Chick

            That's sorta what I was thinking... grill some pineapple, melon, or stone fruits and skewer it up. You could throw in a savory twist, too, by adding some crisped bacon or pancetta in between the fruits. Or, speaking of bacon, you could do chocolate-dipped bacon or potato chips... that would get people talking, I think.

          2. Chocolate-covered grapes. You'll want to keep them chilled if possible. They're awesome - you think it'll be a heavy truffle, but it bursts in your mouth with freshness. They're so addictive and fun!

            1. I also thought of chocolate-dipped fruit, as well as strawberries and fresh whipped cream. My other thoughts I had were bite-sized carmel corn balls, baklava, or small ice cream sandwiches (made in between homemade cookies of course). Bite-sized fruit tarts or cupcakes also come to mind.