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Community Table from Epicurious

from Epicurious

Take your place at the table

With the holidays in full swing, saving time in the kitchen is a MUST. So, how can you whip up an amazing dessert using few tools and less time? These 5 simple, delicious, No-Bake Dessert Recipes from the Michelin Star Culinary Team at Hampton Creek, the company that's creating healthier, affordable, more sustainable food products for everyone, everywhere, will have you out of the kitchen and back with family and friends in no time.

Fast, quick and easy? And delicious? Yes, please!


1/2 cup Just Cookie Dough Chocolate Chip
4 cups vanilla ice cream, your favorite type
½ cup milk, your favorite type

1) Roll the Just Cookie Dough into scant teaspoon-sized balls and place in the freezer.
2) Spoon the ice cream and milk into the blender and blend until smooth but still thick. Add additional milk as needed to reach desired consistency.
3) Add about ¾ of the cookie dough balls to the blender and pulse until they are mixed in but there are still some small chunks.
4) Divide the mixture between 4 glasses and top with the additional cookie dough balls.

Servings: 4


• 1 14-oz tub Just Cookie Dough Peanut Butter
• 1 cup chocolate chips or chopped dark chocolate
• 2 teaspoons coconut oil
• 1/2 cup roasted salted peanuts

• Line a baking sheet or large plate with parchment paper (just make sure it fits in your refrigerator).
• Scoop out heaping teaspoons of Just Cookie Dough Peanut Butter and roll into balls between the palm of your hands.
• Put the balls of cookie dough onto the prepared tray, cover with plastic wrap, and refrigerate for about 30 minutes.
• When the cookie dough balls are nearly finished chilling, melt the chocolate and coconut oil together in a double boiler or small pot over low heat. Alternately, melt the chocolate in the microwave, using only 30 second increments.
• Heat and stir until almost all of the chocolate melted, being very careful not to burn, then remove from the heat and stir the chocolate until it is completely melted.
• Place the melted chocolate in a shallow bowl for dipping the truffles.
• Chop the peanuts roughly and set them within arm’s reach of your truffle dipping set-up.
• Remove the cookie dough balls from the fridge.
• Use a fork to dip the balls of dough in the melted chocolate, then gently tap the fork on the side of the bowl until the excess chocolate drips off. Wipe any additional excess chocolate off the bottom of the fork onto the side of the bowl.
• Place each truffle gently back on the tray and sprinkle with chopped peanuts.
• Once all of the truffles are dipped, refrigerate the tray for another 30 minutes, until the chocolate is set, then serve.

Makes 20-30 truffles.


• 1 14-oz tub Just Cookie Dough, Chocolate Chip
• 1 14-oz can coconut milk, refrigerated upright for 24 hours
• 1 cup powdered sugar, sifted
• 1/2 teaspoon vanilla extract

• Place the can of coconut milk in the refrigerator for at least 12 hours (24 hours of chilling is even better).
• Bake 12 cookies with the Just Cookie Dough according to the package directions. Flatten the balls of cookie dough slightly on the baking sheet to get a thinner cookie. Bake the cookies for the minimum baking time so that they stay fairly soft.
• Let the cookies cool completely before making the sandwiches.
• Chill a large mixing bowl in the freezer for 5-10 minutes.
• Without shaking it, open the can of coconut milk and scoop just the thick cream layer out into the chilled bowl, leaving the liquid portion behind.
• Beat the coconut cream for 30 seconds with an electric hand mixer, then add the sifted powdered sugar and vanilla, and beat until a very thick, fluffy consistency is reached.
• Refrigerate for 20-30 minutes to let the cream firm-up before piping.
• Arrange half of the baked cookies upside down on a baking sheet or plate.
• Transfer the chilled coconut cream to a pastry bag with a large tip or a plastic bag with the corner trimmed.
• Pipe the desired amount of coconut cream onto each cookie, starting from the center of the cookie and letting the cream spread out almost to the edges.
• Gently sandwich a second cookie on top and press down lightly.
• Repeat the frosting process with the rest of the cookies. You may have have leftover coconut cream.
• Arrange the sandwich cookies on a tray and either serve immediately or chill in the fridge for at least an hour to set.

Servings: 6


• 1/3 cup sugar
• ¼ cup cornstarch
• ¼ cup cocoa powder
• ¼ teaspoon salt
• 1 ½ cups hazelnut milk
• ¼ cup chocolate hazelnut butter
• 1 teaspoon vanilla extract
• 1 8-ounce box Just Cookies Chocolate Chunk, unwrapped
• 2/3 cup chopped hazelnuts
• 2 cups whipped topping, your favorite type

• In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder and salt. Slowly whisk in the hazelnut milk. Keep whisking until all the dry ingredients have fully dissolved.
• Bring the mixture to a boil over medium-high heat, whisking often. Once the mixture is boiling, lower the heat to allow for a gentle boil. Whisk constantly for a minute and remove from the heat when the mixture has thickened into a pudding.
• Stir in the chocolate hazelnut spread and vanilla extract.
• Pour the pudding into a bowl, and cover with plastic wrap, ensuring the wrap sits directly on the surface of the filing to prevent a skin from forming on the top. Chill for 30 minutes.
• Place the cookies into a food processor and pulse a few times to coarsely chop the cookies.
• To assemble the cookie trifles, lay out 8 8-ounce mason jars. For each jar, spoon 2 tablespoons pudding, 2 teaspoons hazelnuts, 1 tablespoon cookie crumble, 2 tablespoons whipped topping. Repeat the layering process to finish each trifle. Garnish the top of each with any remaining hazelnuts. Serve immediately.



• 2 cups water
• 1½ cups raw cashews
• 6 Just Cookies Double Chocolate Espresso
• ¼ cup + 3 tablespoons melted coconut oil, divided
• 1 cup coconut milk
• ½ cup light agave nectar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon fine salt
• Cocoa powder, for dusting
• ¼ cup toasted almond slices

• Bring the water to a boil in a small saucepan over high heat. Remove from the heat, add the cashews, and let sit 1 hour.
• Meanwhile, line an 8-inch square baking pan with parchment paper so that extra parchment hangs off of 2 sides to make a "sling"; set aside. Crumble the cookies into large chunks into a food processor fitted with the blade attachment. Pulse until coarse crumbs form, about 5 (1-second) pulses. Drizzle in ¼ cup coconut oil and process until just moistened and the texture of brown sugar, about 10 seconds.
• Transfer the mixture to the baking pan and press into an even layer with your hands or the bottom of a measuring cup. Place in the freezer until the cashews are ready. Wash and dry the food processor.
• Drain the cashews and transfer to the clean food processor. Add the remaining 3 tablespoons coconut oil, coconut milk, agave, lemon juice, vanilla and salt. Process until very smooth, scraping down the sides of the processor as needed, 2 to 3 minutes.
• Pour the mixture on top of the cookie crust in an even layer. Freeze until hardened, at least 3 hours.
• Run a knife around the edges of the cheesecake to loosen. Grasp the parchment sling, pull out the cheesecake slab, and place on a cutting board. Cut into 16 squares while still frozen. Let thaw 10 minutes at room temperature, sift cocoa powder over the top. Sprinkle the toasted almond slices and serve. Store leftovers in the refrigerator for up to 3 days or in the freezer for up to 1 month.


• 2 cups flour
• 1 tablespoons sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons margarine or butter
• 2/3 cup white wine
• Vegetable oil (for frying)
• 1 14-ouce tub Just Cookie Dough Chocolate Chip
• Mini chocolate chips (optional garnish)
• Finely chopped pistachios (optional garnish)

• In a mixing bowl, whisk together flour, sugar, cinnamon and salt. Cut margarine into the dry ingredients until crumbly. Slowly mix in wine until dough comes together. If mixture is too dry additional wine by the teaspoon.
• Roll dough into a ball, cover and chill for 1 hour.
• Once chilled, divide the dough into quarters. On a lightly floured surface, roll out the dough as thin as possible. Cut out 3-inch circles. Lightly roll out the circles to ovals. Loosely wrap each oval around a cannoli form or metal tube. Brush the touching ends with water and seal. Repeat for all tubes.
• Deep fry in oil at 350F. Remove when cannoli is golden brown. Place on a sheet pan lined with paper towel. Let shells cool. Carefully remove the tubes from the shells.
• Once shells are cool, fill each cannoli shell with about 1 tablespoon Just Chocolate Chip Cookie Dough. Garnish the ends with mini chocolate chips and/or chopped pistachios.

SERVES: approximately 20-25 cannolis

Life of Dad, Tommy Wyher

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Tommy is a passionate writer who found his real passion in raising his children.