Author: Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

Most Delicious Nutella Dessert Box for V Day … love at first bite ♥

Nutella Dessert Box … a quick, delicious dessert perfect for this time of the year, for V day! This dessert can be ready in under 30 minutes and is perfect if you need something sweet, something indulgent, something chocolatey in a hurry! It’s a great edible gift idea too. Come, dive right in!!

Nothing is more pleasing than the play of flavours and textures in dessert and that’s why I love layered desserts. I love the idea of making them in dessert boxes where the layers are well visible and tempt you to dive right in.

This Nutella Dessert box literally ticks off all the boxes for a perfect dessert to tempt the Nutella lover and chocolate lover. It uses a clutch of ingredients most of which you might have on hand already, comes together quickly, is no bake, very very simple and it’s good to the last spoon, perfect for Valentines day!

The flavours are gentle and calming, and the biscuit crumbs add a really nice texture. Chocolate biscuit base, light moussey Nutella cream, deep and rich chocolate ganache are textures that come together in harmony, almost like they were meant to be!

In the past year and a half, I’ve made tons of small desserts, or rather desserts for two to four people. The good thing about small desserts is that they are easy to assemble or bake, and they get over pretty fast so you are ready to try something new soon. Of course all recipes are easy to scale up should you need to so there’s something for everyone!

Looking for Dessert boxes

More Nutella recipes

And more Eggless Desserts

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Nutella Dessert Box

… a quick, delicious dessert perfect for this time of the year, for V day! Makes one 2" X 4" dessert box
Prep Time 15 minutes
Cook Time 0 minutes
15 minutes
Total Time 30 minutes

Instructions

Layers

    #1 – Biscuit base

    • 40g Bourbon biscuit crumbs. Layer at the base of box.

    #2 – Nutella cream

    • 100g cream, 25% fat
    • 50g Nutella
    • 50g cream cheese, whisked
    • With an electric hand beater whip together the cream and Nutella until smooth, then whip in the cream cheese. Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe halve the cream over the biscuit base.

    #3 Nutella Ganache

    • 50g cream, 25% fat
    • 15g 70% dark couverture chocolate
    • 25g Nutella
    • Heat the cream and add the chocolate into it. Stand for 5 minutes until the chocolate is soft. Add the Nutella and stir until smooth.
    • Pour the ganache over the cream and place it in freezer for 10-15 minutes until firm. {Reserve 1 tbsp of the ganache to drizzle over the top if desired}

    #4 – Top the Nutella ganache with 2 tbsp Bourbon biscuit crumbs.

      #5 – Pipe the remaining Nutella cream over the crumb layer and level off.

        To finish, edge the dessert shot with Bourbon biscuit crumbs.

          Video

          #Nutella #dessertbox #asmr #Nutelladessertbox #cookiesandcream #valentines #VDaydesserts #VDay #layereddessert #Nutellalovers #Nutellalover #dessertlovers #nobake #sodelicious #chocolateNutella #simplerecipe #dessert #Nutelladessert #dessertideas #sogood #noeggs #easyrecipes #egglessdessert #chocolate #hazelnuts

          Delicious Chickpea Chocolate Chip Mug Cake… literally a hug in a mug!

          This delicious Vegan Chickpea Chocolate Chip Mug Cake is literally a hug in a mug! Dessert for breakfast or breakfast for dessert, this addictive mug cake made with cooked chickpeas will win your heart. This is just deliciousness, love at first bite and so satisfying! ❣️

          I make this mug cake for my son for his breakfast every morning and he loves it, looks forward to it every single day. That good! The Vegan Chickpea Chocolate Chip Mug Cake is perfect for breakfast and also makes a wonderful dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily vegan using maple syrup or jaggery, it’s a very simple recipe you can experiment with, a dessert your kids will love.

          Exploring versatile ways to include chickpeas/garbanzo in desserts has never been more fun, more satisfying. I created a couple of recipes while working with US pulses and it was a brilliant learning experience. Chickpeas or kabuli chana or chole as called locally in India, are more ften than never find there way into savoury dishes. Think pindi chana, think hummus, think chole masala, think chana jor garam, so much you can do with this humble legume. For me, the challenge was chickpeas in dessert, or rather cooked chickpeas in dessert.

          Chickpea flour is a little easier to incorporate into desserts and I’ve used it a little. In nan khatais, a native Indian cookie I used to bake when young, or then this flourless vegan chocolate chickpea cake. The cake turned out surprisingly delicious, quite unexpected because that was the the first time I experimented with using chickpea flour in a cake. That recipe can be found in my cookbook.

          If the Dark Chocolate Vegan Chickpea Pudding I posted on Instagram a few days ago was good, this Vegan Chickpea Chocolate Chip Mug Cake is as delicious! It’s interesting how easily you can up the protein and fibre to your diet by using humble chickpeas innovatively.

          For this mug cake, I cook about a cup of chickpeas until soft and store covered by the the aqua faba/chickpea liquid in a covered steel bowl/glass container in the fridge. I strain the amount of chickpeas I need out every morning, heat the measured amount in the microwave for 30 seconds, add the remaining ingredients and quickly blend. It’s a quick and easy breakfast or fuss free dessert for that matter!

          I also play around with the ingredients now that I make the Vegan Chickpea Chocolate Chip Mug Cake so often. Sometimes I increase the chickpeas by 15g per portion, use a different nut butter, or use a little more nut butter, use honey, or a combination of honey and jaggery powder, or then only jaggery powder. On one instance, I added a tbsp of cocoa powder too but found we preferred the original flavour. Oh I also added a tbsp of Biscoff cookie spread over the freshly baked chickpea mug cake one time. It melted over beautifully and tasted like heaven, still keeping the mug cake vegan since Biscoff is vegan!

          Protip: Add a stick of cinnamon while cooking the chickpeas to get the most amazing cinnamon undertones in the mug cake. Keep the salt to a minimum.

          Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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          Vegan Chickpea Chocolate Chip Mug Cake

          This is a perfect breakfast and dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily made vegan by using maple syrup, it’s a recipe you can experiment with, a dessert your kids will love. Makes two mug cakes
          Course Breakfast, Dessert, Snack
          Cuisine American, British
          Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, gluten free, one bowl, simple, sweet, vegan, vegetarian
          Prep Time 10 minutes
          Cook Time 30 minutes
          Total Time 36 minutes
          Servings 2 people

          Ingredients

          • Ingredients
          • 150 g cooked chickpeas warm
          • 35 g whole rolled oats
          • 75 g peanut butter
          • 75 g maple syrup or honey for non vegan
          • 1/2 tsp baking powder
          • 40 g coconut milk
          • 50 g chocolate chips

          Topping

          • Chocolate chips

          Instructions

          • Preheat the oven to 180C.
          • Place all the ingredients except the chocolate chips in a blender and process until smooth. Stir in the chocolate chips.
          • Divide the batter between two 250ml mugs, top with chocolate chips and bake for 25-30 minutes until a tester comes out clean.
          • Tent the top with a sheet of foil after 15 minutes to prevent the top from overbrowning.

          Note: Add a stick of cinnamon while cooking the chickpeas for a deep cinnamon flavour

            Video

            1. What if I don’t have maple syrup?

              To keep it vegan, you can use an equal weight of jaggery powder, brown sugar or coconut sugar. Alternatively, you can use honey

            2. What can I use instead of coconut milk?

              You can use an plant based milk or even a low fat cream if you like.

            3. Can I use quick cooking oats instead of rolled oats?

              Of course. Use quick cooking oats of the same weight if you like.

            4. Can we have add ins?

              Add in chopped nuts, raisins, cocoa nibs etc.

            5. What if I don’t have peanut butter?

              Use any nut butter of choice.

            Two Ingredient Lotus Biscoff Mousse … five minutes to dessert joy!

            Two Ingredient Lotus Biscoff Mousse … all you need is five minutes to make this simple, satisfying, delicious dessert! Desserts don’t get simpler than this two ingredient eggless mousse. That it’s gentle and light as a cloud certainly gets brownie, oops Biscoff points! It’s also so pretty when it’s piped into a stem glass, don’t you think? For me, it’s a great make ahead dessert option that tastes as good as it looks!

            Having a jar of smooth Lotus Biscoff spread in the pantry is always helpful {sometimes dangerous too if you know what I mean?}, especially if you want to make an emergency dessert or one in a hurry. The cookie butter spread is vegan and paired with the vegan Biscoff biscuits can create a lot of magic, read delicious desserts.

            Lotus Biscoff has become very popular of late. One nibble of the caramelized biscuits or one spoon of the cookie butter spread and you’ll guess exactly why it’s a much loved product. There was a time when travelling abroad meant a quick supermarket drive through to stock up on this coveted product. No longer necessary since it’s quite easily available locally now!

            I’ve had a field day experimenting and creating different desserts with Lotus Biscoff spread and biscuits. Just when I think there’s probably nothing more I can create with Biscoff, along comes inspiration, another idea.

            This two ingredient Lotus Biscoff mousse is as simple as it is satisfying. With an equal weight of cream to Biscoff spread, you can scale the recipe as you like, or even half it for a smaller portion. That easy!! I’ve used a 30% fat dairy cream here, Amul whipping cream, probably the only easily available dairy whipping cream we get in India.

            Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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            Two Ingredient Lotus Biscoff Mousse

            Desserts don't get simpler than this. That it's gentle and light as a cloud certainly gets brownie, oops Biscoff points! It's also so pretty when it's piped into a stem glass, don't you think? For me, it's a great great make ahead dessert option that tastes as good as it looks! Makes 2-3 servings
            Course Dessert, Snack
            Cuisine American, British
            Keyword Biscoff, cream, dessert, eggfree, eggless, homemade, no bake, one bowl, sweet, vegetarian
            Prep Time 2 minutes
            Whipping and folding 3 minutes
            Total Time 5 minutes
            Servings 3 people

            Ingredients

            • 150 g 30% fat whipping cream local brand Amul/red, chilled
            • 150 g smooth Biscoff spread melted
            • Biscoff biscuits edible flowers to top

            Instructions

            • Using an electric blender, whip the cream to stiff peaks.
            • Pour over the melted Biscoff spread and fold in until mixed in.
            • Put into a piping bag fitted with an open star piping nozzle and pipe into a stem glass or dessert bowl.
            • Top with a Biscoff biscuit before serving.

            Video

            Eggless Tiramisu Dessert Box … No eggs and simple, this dessert is delicious! #noeggs

            Eggless Tiramisu Dessert Box … with eggless lady fingers from scratch, each bite is heaven! This is one of my favourite desserts of all time. I absolutely love how easily tiramisu can be reimagined in so many different ways, each as delicious as the other!

            Ever since I successfully figured out how to make eggless lady finger biscuits, I’ve had the eggless version of a tiramisu in mind, one I wanted to make in a dessert box. That’s just what I did and I loved how well it worked out. Each bite is delicious and the coffee soaked lady fingers are brilliant in there! Take a look …

            There was a time when I thought baking desserts without eggs was impossible and not worth a try. As time passed, reader requests on Instagram pressurised me to attempt baking without eggs, and I gave up pretty soon. Come the pandemic and I was back to endless experimenting since eggs were in short supply, and honestly, I’ve never looked back!

            Eggless lady fingers were something that I experimented a lot with, trying to get them looking good. I’m quite pleased with these ones. They are easily piped out, taste buttery and delicious and work in a load of desserts. This eggless Strawberry Charlotte Cake with eggfree savioardi was fabulous too. You can find the recipe here.

            My baking from then on turned completely eggless and I have never been more satisfied and more motivated to bake. I absolutely love baking without eggs and must admit that I never did care for the taste of eggs in my baking or desserts. I just baked with eggs because that was all I knew!

            And now look at me, I only bake without eggs and I’m absolutely loving it. It’s not that I am a vegetarian because I enjoy cooking curries like a chicken korma or a lamb stew. It’s just eggs that I never liked the taste of, the slight egginess they give to desserts. Just a personal choice I guess but it gave me something to do, something really fun and colourful, definitely delicious too!

            The list of eggless desserts is endless … eggless frangipane tart, eggless sticky toffee coffee puddings, eggless pastries, eggless lava cakes, eggless baked tarts, eggless layer cakes, eggless baked cheesecakes, eggless zuccotto are all an example of adapting to eggless baking!

            Now I look at news reports in the past week where CNN calls it the Great New Zealand Egg Crisis. Media is flooded with reports of egg shortages where everything from meals to baking to menus are affected. Well here I am telling you that baking sans eggs or going egg free is possible, and in many ways much easier than baking with eggs.

            Find a whole world of EGGLESS DESSERT RECIPES on my Instagram handle at @pabrecipes

            My eggless savioardi or lady fingers might not be as perfect as the ones with eggs ones but they are darned delicious and do the job! So of course there are limitations with eggless baking but that’s the fun of things. Find new ways to make dessert and I assure you they taste as nice. It’s a different way of thinking I guess…

            Looking for Coffee Desserts

            More Tiramisu recipes

            And more Eggless Desserts

            Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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            Eggless Tiramisu Dessert Box

            An eggless take on this classic Italian dessert. With eggless lady fingers from scratch, each bite is heaven! Two 4" X 4" dessert box
            Course Dessert
            Cuisine Italian
            Keyword baking, biscuit, coffee, cream, dessert, eggfree, eggless, eggless baking, eggless lady fingers, eggless savioardi, homemade, lady fingers, one bowl, simple, tart, vegetarian
            Prep Time 30 minutes
            Cook Time 20 minutes
            Refrigerate 1 hour
            Total Time 1 hour 50 minutes
            Servings 4 people

            Ingredients

            Lady fingers

            • Makes 16-18 fingers {Need 1/2 batch for this dessert}
            • 85 g unsalted butter softened
            • 50 g castor sugar
            • 1/4 tsp baking powder
            • 1/4 tsp baking soda
            • Pinch salt
            • 60 g buttermilk/chaach
            • 130 g all purpose flour {plain flour}
            • Castor sugar for sifting over

            Coffee syrup

            • 50 ml strong coffee
            • 1 tbsp brown sugar
            • 15 ml Kahlua {optional}

            Cream

            • 150 g 25% fat cream chilled
            • 3-4 tbsp icing sugar
            • 250 g mascarpone {or cream cheese} chilled
            • 1/4 tsp vanilla extract

            Cocoa powder to sift over

            Instructions

            Lady fingers {see blogpost for detailed recipe}

            • Fit a piping bag with large 1A round piping nozzle.
            • In a large bowl, whisk together the butter, sugar, baking powder, baking soda and salt until smooth.
            • Whisk in the buttermilk a tablespoon at a time. The mixture might look slightly curdled.
            • Add all the flour together and stir with a spatula to get a smooth pasty dough. We’re looking for a firm churro like dough that holds shape when piped out.
            • Transfer the dough to the piping bag and pipe out 3″ fingers.
            • Dip your fingertip into water and shape the piped out fingers around the tops and bottoms to get even shapes.
            • Sift over castor sugar and place the baking sheet in the freezer while you preheat the oven.
            • Preheat the oven to 170C for 20 minutes.
            • Bake the fingers for 17-18 minutes until light golden brown and firm to touch. Cool completely on a cooling rack.

            Coffee syrup

            • Stir the sugar into hot coffee. Cool. Stir in the Kahlua if using.

            Cream

            • Whip the cream and sugar at high speed until lightly whipped.
            • If using mascarpone, whip until smooth, then mix into cream until just mixed in.
            • If using cream cheese, whip the cream cheese until smooth, then whip it into the cream to desired consistency.

            Assemble

            • Line the base of your dessert box with lady fingers. Moisten generously with the coffee syrup.
            • Pipe over the cream, top with more lady fingers and repeat.
            • Refrigerate for about an hour or two.
            • Sift over with cocoa powder.

            Delicious Lotus Biscoff Desserts you need to try … one for every day of the week!

            If you are a fan of Lotus Biscoff and it’s hard to see why not, here are 7 unique recipes to make with either a jar of Biscoff spread {smooth please} or Biscoff biscuits, or both! I have you covered for dessert every day of the week. Each idea is different and exciting, things I brought together in my little kitchen. Read on …

            And if you haven’t dived into a jar of the spread as yet or nibbled one of these crisp flavourful caramelised biscuits, then you honestly don’t know what you’re missing!! It’s hard not to fall in love with the beautifully flavoured, gently spiced biscuits that are originally known as speculoos. They are vegan too I hear.

            Speculoos (sold as Biscoff in the United States and the United Kingdom) is a biscuit originally manufactured in Belgium. Although the name is similar to speculaas, speculoos is a different product. The biscuits are made without the mixture of spices used in speculaas.

            The main ingredients of speculoos are wheat flour, candy syrup (from beet sugar), fat, and sometimes cinnamon. Fewer spices are involved in the process of making Belgian speculoos compared to the Dutch speculaas, as the spices were much more expensive to import to Belgium as opposed to the Netherlands. 

            https://en.wikipedia.org/wiki/Speculoos
            Lotus Biscoff Panna Cotta, no gelatine
            Smooth, indulgent, satisfying and so delicious, this #nogelatine panna cotta is heavenly! Every spoonful of the dessert is indulgent, almost like digging into a jar of Biscoff, only lighter and creamier just like a good panna cotta should be!
            Check out this recipe
            Biscoff Banoffee Box
            This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Biscoff twist to the banoffee was everything good. It's really easy to make as well.
            Check out this recipe
            Lotus Biscoff Dessert Shots
            Delicious layers of happiness on repeat! These simple dessert shots turned out to be an absolute joy! So much flavour, and texture and oh-so-pleasing on the palette, it's another fuss free dessert inspired by much loved Biscoff.
            https://bit.ly/3GNmsqp
            Check out this recipe
            Lotus Biscoff Tiramisu
            or dessert heaven! It's another dessert on my list of 'must make again soon' and it's all thanks to Biscoff! Just when I thought Tiramisu couldn't get any better, here comes my most favorite version yet. It's simple, it's deep, it's delightful and it has the most amazing coffee caramel notes. 
            https://bit.ly/3WhLcgf
            Check out this recipe
            Lotus Biscoff Cheesecake Cup
            Layers of absolute joy with a gentle play of delicious flavours and textures. It's hard not to get tempted by a jar of Biscoff if you have one on hand, so it's best to hit dessert mode pretty soon. Add some crisp caramel flavoured Biscoff biscuits to it and you have magic!
            https://bit.ly/3CVTJ1M
            Check out this recipe
            Lotus Biscoff Tiramisu Tart
            Never underestimate the deliciousness that Biscoff brings to dessert!If you're looking for a really satisfying dessert and love everything Biscoff or everything caramel or speculoos cookies or tarts in general, look no further. The Biscoff dessert box was much loved when I shared it last week, so I knew that jar of Biscoff spread should be headed for another dessert {rather than spoonful's in my mouth}
            https://bit.ly/3QJ4t9g
            Check out this recipe
            Lotus Biscoff Dessert Box
            Refreshing, delicious and addictive, where each layer calls your name! Bringing together these dessert boxes has become a whole lot of fun, and I am grateful for all the comments and DMs I get. Ever since I shared the first one, I've had several requests for a Biscoff Dessert Box and I finally succumbed to temptation! Here's another play of textures and flavours for you.
            Check out this recipe

            Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

            Eggless Strawberry Orange Tart Cake… fresh and exciting!

            Eggless Strawberry Orange Tart Cake… A delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! It’s now officially the season I love loads where luscious strawberries paint the bazaar red, and the best oranges are here too.

            Up in the plains of North India, we see the strawberry season many times over, actually at least 6 months of the year. We are quite blessed to have a fresh local crop of the berries available so often and nothing pleases me more than this splash of red!

            As you can see, these are one of my favourite berries to play with because they are priced quite economically in season and are quite hardy too. I use strawberries as much as I can and just can’t get enough of them. From desserts in glasses, to cake toppers, to crumbles, tarts, cheesecakes and puddings, that luscious red really adds colour to my desserts.

            This time around, I’m back to making my current favourite bake, a cake in my new tart tin, and I’m loving it. It’s an interesting tart tin so I’ve shared a link since I always get asked where I found it.

            The cake itself is as simple as can be. A one bowl, part wholegrain eggless sponge to which I added orange zest. I loved the natural orange hue the strawberry cake took on. The rest is as fuss free as can be…

            Strawberry season always means a burst of colour and these flavours pair beautifully together. This Eggless Strawberry Orange Tart Cake is a great cake for high tea, for birthdays, as a gift or then as a snack. Play around with the flavours, use a chocolate ganache filling, perhaps a layer of bitter orange marmalade … so many variations for one simple one bowl cake!

            Do tag me on Instagram at passionateaboutbaking if you make this cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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            Eggless Strawberry Orange Tart Cake

            … a delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! Makes one 8" tart cake
            Course Dessert
            Cuisine Italian
            Keyword agar agar, baking, cake, chocolate, cream, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, simple, strawberries, sweet, tart
            Prep Time 30 minutes
            Cook Time 45 minutes
            6 hours
            Servings 6 people

            Ingredients

            Eggless orange sponge

            • 210 g buttermilk room temperature
            • 35 g oil
            • 15 g clarified butter/ghee melted
            • Zest of 1 orange
            • 100 g castor sugar
            • 1/2 tsp baking soda
            • 3/4 tsp baking powder
            • 1 tsp apple cider vinegar
            • Pinch salt
            • 50 g wholewheat flour/aata
            • 115 g plain flour/maida

            To moisten

            • 20 ml Cointreau or simple orange sugar syrup

            Cream filling

            • 105 g 25% fat cream
            • 1 tsp agar agar
            • 15 g sugar {to taste)
            • 50 g white chocolate chopped
            • 100 g cream cheese softened
            • 100 g strawberries chopped

            To top

            • 75 g fresh strawberries
            • 1 tsp castor sugar
            • Strawberries mint, edible flowers to garnish

            Instructions

            Eggless orange sponge

            • Preheat the oven to 180C. Lightly grease an 8" loose bottom flan tin.
            • In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk.
            • Pour the batter into the prepared tin, and tap on the counter to level.
            • Bake for 30 minutes, until the tester comes out clean.
            • Cool completely, then demold the cake and place it upside-down on the serving platter. Trim the base if desired.

            Cream filling

            • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
            • Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Stand over warm water if required.
            • Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.

            Topping

            • Dice the strawberries and toss them in sugar. Mix around a minute until glossy, then top the cake with them.

            Assemble

            • Moisten the cake with Cointreau or a simple orange sugar syrup.
            • Fill the cavity with diced strawberries, then pour the cream filling over.
            • Place the cake in the fridge to set overnight.
            • Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.

            Video

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