Dessert Recipes
Who says you can’t eat well while backpacking?
Why shouldn’t you be able to eat as well backpacking as you do at home? Quench your sweet tooth even when in the great outdoors! Below are recipes to make for dessert while enjoying your backpacking trip.
Because the last thing you want to do while outdoors is dirty a bunch of pots and pans, most of our dessert recipes can be done in just a single zip lock bag! However, Wild Backpacker recommends that when adding boiling water to your baggie, always use heavy-duty or freezer zip lock bags. Although there have been no claims of injury or illness, Ziploc® states their baggies are not intended to be used at high temperatures, so use at your own risk.
Chocolate Orange Cheesecake
- 5 chocolate wafer cookies, crushed
- 2 packets True Orange
- 2 Tbsp mini chocolate chips
- 1 tsp sugar
- 1 2-ounce package shelf stable cream cheese
Note: True Orange is also available at www.truelemon.com or some grocery stores. You can also substitute 1 teaspoon citrus juice or zest per packet.
At home: Combine everything in a zip lock bag. Do not open the cream cheese.
On the trail: Add the cream cheese to the dry ingredients. Seal the bag and smoosh until well combined. Serve.
Makes 1 serving
This recipe courtesy of One Pan Wonders
Chocolate Mangos
- 1 7-ounce package semisweet baking chocolate
- 10 pieces crystallized ginger
- 10 slices dried mango
- 2 Tbsp peanut oil
At home: Pour peanut oil into a small plastic bottle. Place mango and ginger in zip lock bag.
On the trail: Fill a pan 3/4 full of water. Place on stove over medium heat. Place chocolate in a metal cup or small pot in pan (this prevents chocolate from burning). Pour in peanut oil. Stir until chocolate melts. Dip mango and ginger slices into chocolate, eating as a fondue.
Makes 2 servings
This recipe courtesy of Backpacker Magazine
Rocky Road Pudding
- 1 3-ounce box instant chocolate pudding
- 2/3 cup powdered milk
- 1/4 cup chopped pecans or walnuts
- 1/4 cup mini marshmallows
At home: Combine the pudding and powdered milk in a zip lock bag. Carry the nuts and marshmallows in a second bag.
On the trail: Add 2 cups of water to the pudding mix. Top the pudding with the marshmallows and nuts after the pudding has set up.
Makes 2-4 servings