Satisfy a Sweet Tooth Fast with Easy, Delicious (and Not-Too-Unhealthy) Treats!

Ever feel like the only thing that could really make your day involved the words "sweet", "fast" and "easy"? We're right there with you. We might also add "not guilt-inducing" to the list of attributes (or not, if it's really been a rough day!) So here are some dishes that we think fit the bill, made fool-proof with Pinwheel ingredients. All recipes involve 15 min. or less of prep time (excluding baking time) and are 4 steps or less. Tuck in and smile!

---

Tahini Chocolate Bars

Adapted from a recipe from King Arthur Flour (who make the tastiest baked treats) these bite-sized, no-bake bars pack a flavorful punch With rich tahini and chocolate ganache layers. Graham cracker crumbs add crunch, while honey nicely complements the bars' buttery sesame flavor.

Yield: 36 bars; Prep Time: 10 min.

Ingredients

Tahini cake

• 8 tablespoons (113g) unsalted butter, melted

• 1 cup (230g) Soom Premium Tahini (Soom Dark Chocolate Tahini with Sea Salt can be used for an extra chocolatey version)

• 1/4 cup honey

• 1 1/2 teaspoons vanilla extract

• 3/4 teaspoon salt

• 1 1/4 cups confectioners' sugar, sifted if lumpy

• 1 1/4 cups graham cracker crumbs

Chocolate Ganache Layer

• 3 tablespoons heavy cream

• 2/3 cup chopped semisweet chocolate

• sesame seeds, for sprinkling on top

Instructions

1. Get out an 8" square pan. For easiest removal of the bars, line the pan with a piece of parchment long enough to come up and over two opposite sides – i.e., make a parchment sling. If you don’t have parchment, leave the pan unlined and ungreased.

2. To make the tahini layer: In a large bowl, mix together all the ingredients until evenly blended and smooth.Press the mixture over the bottom and into the corners of the pan. Set aside.

3. To make the chocolate layer: Heat the cream in a saucepan or in the microwave until the mixture begins to steam. Add the chocolate and let sit for 5 minutes. Stir until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining unmelted bits of chocolate.

4. Pour the chocolate over the tahini layer, spreading it with the back of a spoon or offset spatula to make a smooth, even layer; you can shimmy the pan back and forth gently to smooth it out as well. Sprinkle the sesame seeds on top of the chocolate. Let the bars rest at room temperature until the chocolate has set but is not firm, an hour or up to several hours depending on how cool or warm your kitchen is

Note: Do not refrigerate the bars to set them. Once the chocolate has set, cut the bars into 36 squares. Store wrapped, at room temperature for several days; in the refrigerator for up to a week, or in the freezer for a month or more.

---

Lemon Blueberry Bars

With a thick graham cracker crust and luscious lemon blueberry filling, these bars are silky, smooth, and refreshing. The plump blueberries add a juicy pop of sweetness to the tart lemon filling.

                    Yield: 16 bars; Prep Time: 10 minutes/Cook time: 25 Min.

Ingredients

For the crust:

• Zest of one lemon

• 1/4 cup granulated sugar

• 6 tablespoons butter, melted

• 1 1/2 cups graham cracker crumbs

For the filling:

• 2 large egg yolks

• 14 ounces sweetened condensed milk

• 1/2 cup fresh lemon juice

• 1 teaspoon lemon zest

• 1 cup Pinwheel Local Blueberries (thawed under warm running water and patted dry)

Instructions

1. Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray.

   In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

2. To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken.

3. Gently fold in the blueberries. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 to 17 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

---

Coconut, Mango and Turmeric Fool (dairy free)

The coconut and mango combination is really refreshing and you don't even notice it's dairy-free because of the creaminess of the coconut cream. The addition of turmeric, which has anti-inflammatory and anti-oxidant properties, adds a zingy backnote. Can be made gluten free.

Serves: 4 Preparation time: 15 minutes, plus chilling time

Ingredients

• 2.5 cups Pinwheel Mango Chunks (frozen)

• 1.25 tsp turmeric powder

• 1 orange, juiced

• 2 Tbsp sugar

• .5 tsp cornstarch (or 1 tsp arrowroot for a gluten-free version)

• 250ml coconut cream

• 1 Tbsp confectioner’s (powdered) sugar

• 2 Tbsp coconut flakes, toasted

Instructions

1. Add the mango, turmeric, orange juice, sugar and cornstarch/arrowroot to a blender and blitz until completely smooth. Scrape into a small saucepan and set over a medium heat. Bring to a boil, stirring continuously and allow to thicken for 1-2 minutes. Pour into a bowl and press a layer of plastic wrap on the surface to stop a skin forming. Allow to cool completely and chill in the fridge for a few hours, or overnight. At the same time, put the coconut cream in the fridge – it whips better if it’s cold.

2. Empty the coconut cream into a mixing bowl and add the powdered sugar. Whisk with an electric mixer for 3-4 minutes until the coconut holds soft peaks.

3. Take 4 small glasses (small tumblers are ideal) and spoon a little mango sauce in the bases, top with little coconut cream, then continue layering up until you’ve used both mixtures. Scatter over a few coconut flakes and chill for another hour before serving.

---