El Monte Desserts min

Decadent Desserts – 5 Must Try Desserts for Your Next RV Trip

What a great time to try your hand at some decadent desserts! You are out on the road in your RV and want to serve up something really special to your family or friends. Well, we have some of the most delicious, decadent desserts to suggest for your sweet tooth.

1) Easy Baked Alaska

I know that sounds like an oxymoron, how could baked Alaska be easy? But this one is easy to make with only 5 ingredients and while it looks fancy, it’s actually really simple. 

Ice cream & pound cake are wrapped in meringue and baked in a hot oven until the meringue is golden brown, all while keeping the integrity of the frozen ice cream intact! Truly amazing! Serve this easy dessert as the end to a perfect meal, it’ll absolutely wow your family or guests!

Recipe for Easy Baked Alaska:


  • 8 cups Neapolitan ice cream, slightly softened
  • 1 pound cake sliced 1″ thick (a frozen Sara Lee pound cake works great!)
  • 6 egg whites room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup sugar


  1. Line a 3-quart bowl with plastic wrap. Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.
  2. Top with pound cake slices cutting to fit the bowl so the ice cream is covered. Gently press the cake into the softened ice cream. Cover well and freeze 3 hours or for up to 2 weeks (or just until it is well frozen).
  3. Beat the egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes. Add sugar and continue beating until stiff peaks form.
  4. Remove the plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours.
  5. Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden.
  6. Allow to cool/rest 5 minutes before slicing.
  7. Enjoy!!!!

2) Dark Chocolate Cherry Protein Bars

If it isn’t chocolate, it isn’t dessert – at least that’s how it was in my family. So, for the chocolate lovers in your crowd, this is a must-try and it’s healthy too. These are great for a snack when you’re out walking or climbing and also make a great dessert. And, again, super easy to make!

Recipe for Dark Chocolate Cherry Protein Bars:


  • ¼ cup chickpea flour (or use regular wheat flour if not an issue)
  • ¼ cup flaxseed meal
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¾ cup unsweetened applesauce (ALDI sells some delicious unsweetened)
  • ¼ cup maple syrup
  • ½ cup chunky peanut butter
  • 2 large eggs
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 and ½ cups gluten-free rolled oats
  • ¾ cups dried cherries
  • 3.5 ounces of dark chocolate, 70 percent or higher, chopped and divided (I used 85 percent Lindt dark chocolate which can be really bitter on its own but works perfectly here)


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, whisk together the flour, flaxseed meal, baking soda and cinnamon. In a large bowl, beat the peanut butter, maple syrup, applesauce, eggs, coconut oil and vanilla.
  3. Stir the flour mixture into the peanut butter mixture. Stir in the oats, cherries and half of the chopped dark chocolate.
  4. Spread the mixture in an 8×8 baking pan coated with cooking spray. Bake for 23-25 minutes until a fork comes out clean. Allow the bars to cool completely in the pan before cutting.
  5. In a small microwave-safe bowl, or in a small saucepan, melt the rest of the chocolate for approximately 1 minute. Using a fork, drizzle the chocolate over the bars.
  6. Refrigerate until the chocolate is set or dig in if you don’t mind melted chocolate on your hands. And, really, who minds that?

3) Deep Chocolate Lava Cake

Continuing with our chocolate-lovers theme, here is a really easy favorite and you can even make this one sugar-free if you want. We will share the sugared version as well as the Keto recipe here.

First from Bon Appetit, here is their recipe for a deep chocolate lava cake with a liquid chocolate center. Many recipes get this effect by purposely undercooking the cake, so that the middle is raw batter. Effective, but not the most delicious. Their version has a spoonful of ganache in the center, which melts as the cake bakes through. This is part of BA’s Best, a collection of their essential recipes. So, yes, you can consider a Deep Chocolate Lava Cake an essential!


  • ¼ cup heavy cream
  • 7 ounces bittersweet chocolate, chopped into small pieces, 
  • divided 6 tablespoons unsalted butter, plus more for ramekins 
  • Demerara or raw sugar (for sprinkling) 
  • 3 large eggs 
  • ⅓ cup light brown sugar 
  • 1 teaspoon vanilla extract 
  • 3 tablespoons all-purpose flour 
  • ½ teaspoon kosher salt 
  • SPECIAL EQUIPMENT Four 6-ounce ramekins


  1. Heat cream in a small saucepan over medium until just beginning to simmer. Place 2 oz. chocolate in a small bowl; pour hot cream over. Stir until smooth. Chill ganache until firm, at least 1 hour. 
  2. Preheat oven to 425°. Coat ramekins with butter and sprinkle with demerara sugar, tapping out excess. 
  3. Combine 6 Tbsp. butter and remaining 5 oz. chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted (you can also do this step in the microwave). 
  4. Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until light and tripled in volume, about 4 minutes. Beat in vanilla. 
  5. Gently fold melted chocolate into egg mixture until incorporated. Fold in flour and salt until smooth. 
  6. Divide half of batter among prepared ramekins (about ⅓ cup each). Place 1 mounded Tbsp. ganache in the center of each partially filled ramekin. Divide remaining batter among ramekins. 7) Bake until tops are firm but cakes wobble slightly when jiggled, 13–15 minutes. Let cool 30 seconds before inverting onto small plates. Serve immediately. 
  7. Do Ahead: Ganache can be made 1 week ahead. Tightly wrap and keep chilled. Cakes can be assembled 1 week ahead. Tightly wrap with plastic in ramekins and freeze. Let sit at room temperature 1 hour before baking

4) Keto Recipe for Chocolate Lava Cake

You won’t miss the sugar at all! This keto lava cake is pure sugar-free chocolate heaven! It’s really quick and easy to make. Enjoy it straight from the oven and swoon over that gooey center! Your friends and family won’t believe this delicious cake is low carb and sugar free.


  • 2 oz unsweetened chocolate (55g), at least 85% cocoa solids
  • 1 tbsp super-fine almond flour ***see notes
  • 2 oz butter unsalted, plus more for greasing ramekins
  • 2 eggs
  • 3.5 tbsp powdered sweetener or more, depending on the chocolate you use – see notes


  1. Heat oven to 350 Fahrenheit.
  2. Grease 2 ramekins with butter.
  3. Melt the chocolate and butter and stir to combine.
  4. Beat your eggs well – best with a mixer.
  5. Add the chocolate/butter mix together with almond flour and sweetener and stir. 

You’ll get a dough-like consistency that is pourable.

  1. Pour into 2 ramekins.
  2. Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
  3. Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate 

seeds or a couple of raspberries. A mint leaf would round off the look nicely!


Net carbs: 2.8g per portion. 

If you’re using coarse almond flour or ground almonds, increase the amount to 1½ tbsp.

Chocolate: Use the best quality you can get hold of, with cocoa solids of at least 85%. 

I used 100% unsweetened chocolate, so added 3½ tbsp sweetener. (Stevia or Swerve are good).

If you use 90% chocolate, 2 tbsp sweetener works well. If your chocolate already contains sweetener, adjust accordingly. In the US, Lily’s for unsweetened chocolate is a good option.

5) Iced Oatmeal Raisin Cookie Bars

These are an amazing anytime go-to dessert, or if you like, use them for a healthy quick breakfast or trail snack. They are absolutely delicious. Soft, chewy and packed with tons of oats and raisins, these iced oatmeal raisin cookie bars are the ultimate grab ‘n’ go breakfast! You won’t believe they’re also on the lighter side.



  • 1/4 cup unsalted butter, softened
  • 3/4 cup coconut sugar (or brown sugar)
  • 1/4 cup plain Greek yogurt
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-1/2 cups white whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raisins


  • 1/4 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons half and half cream



  1. Preheat oven to 350F. Line a 9 x13” baking pan with tin foil and lightly grease. Set aside.
  2. In a large bowl, beat butter and sugar together until creamy. 
  3. Beat in yogurt, egg, and vanilla until smooth. Fold in flour, oats, baking soda, salt.
  4. Add raisins and mix until you form a smooth dough.
  5. Spread dough in the prepared pan. 
  6. Bake bars at 350F 18-20 minutes or until bars are lightly golden around edges. 
  7. Cool completely on a wire cooling rack.


  1. In medium bowl, beat butter and sugar together with handheld electric mixer until 

completely smooth and creamy. 

  1. Add vanilla and cream by the tablespoon until a smooth, spreadable consistency. 
  2. Frost cooled bars and slice into bars. Enjoy!

For more great cooking tips, check with your El Monte RV Sales dealer, who may help you with any questions you may have. And, don’t forget, when you are considering getting an RV, check out our gently used, refurbished models at El Monte RV Sales.

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