Trying to cut down on sugar but still suffering a sweet tooth? Try one of these truly delicious desserts that use natural sugar substitutes.
#1 Ginger Plum Ricotta Pie
Sinful looking, yes. But this treat uses honey instead of sugar which makes a healthy, guilt-free substitute.
1 cup part-skim ricotta
1 cup low fat cottage cheese
1/4 cup honey
2 egg whites
1 tablespoon coconut flour (or 2 tablespoons whole wheat flour or oat flour)
1 teaspoon vanilla extract
4 small plums, sliced
1. Preheat oven to 350 degree Fahrenheit.
2. Combine ricotta through vanilla extract in a food processor or blender and process until smooth and creamy.
3. Lightly mist an 8×8 pie pan with oil. Pour ricotta mixture into pan and top with sliced plums. Sprinkle with ginger, if desired.
4. Bake for 40 to 45 minutes or until pie is set on the edges and slightly jiggles in the center. Allow to cool completely at room temperature and then refrigerate at least 8 hours or overnight before serving. Slice into 6 wedges and serve.
#2 Coconut Cashew Balls
Using raw honey to sweeten up these to-die-for treats is easy and nutritious. Oat bran provides soluble fibre and has been touted as a weight loss component!
1/2 cup natural cashew butter
2 tablespoons raw honey
1/2 cup oat bran
3 tablespoons unsweetened shredded coconut
1. In a medium bowl, combine the first 3 ingredients.
2. Roll into balls about 1-inch in diameter.
3. Put shredded coconut on a plate and roll the truffles in the shredded coconut to coat.
4. Place the truffles in the fridge or freezer to harden.
#3 Chickpea Brownies
Gluten free, vegan and good for you? Yes, brownies can be that good.
1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup almond or peanut butter
1/3 cup pure maple syrup or agave
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup plus 2 tablespoons vegan (or regular) chocolate chips, divided
1. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray.
2. In a food processor, pulse chickpeas, nut butter, sweetener, vanilla, salt, baking powder, and baking soda until smooth. Fold in 1/3 cup chocolate chips. Spread batter evenly in prepared pan and sprinkle with remaining 2 tablespoons chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and edges are slightly brown. Cool pan for 20 minutes on a wire rack. Sprinkle with sea salt before serving.
#4 Greek Yogurt Fruit Pops
Perfect for a summer treat, these fruit pops can be sweetened with honey, agave or maple syrup!
1 cup pitted cherries or 1/2 cup strawberries (or other fruit of your choice)
1 cup nonfat plain Greek yogurt
2 tablespoons honey
1. In a small food processor or blender, puree fruit for 30 seconds to 1 minute. (Do not blend for too long or the puree will become too watery.)
2. In a measuring cup or bowl with pouring spout, stir together yogurt and honey. Fold in about 2 tablespoons fruit puree. Taste and add more honey or fruit puree as desired.
3. Pour fruit and yogurt mixture into popsicle molds, filling about 3/4 of way. Add wooden sticks and freeze for at least 3 hours.
4. To remove, run warm water over the bottle of the popsicle mold and gently twist and pull out popsicles.
#5 Choco-Peanut Butter Cups
Low calorie, easy to make and so tasty! You'll be craving these no sugar treats all day long.
3 tablespoons coconut oil
2 tablespoons honey
1/2 cup peanut butter
3 tablespoons unsweetened cocoa powder
2 tablespoons chia seeds
1/3 cup pumpkin seeds
1/3 cup pistachios
1/3 cup almonds
1/4 cup craisins
1. In a small bowl, combine the coconut oil, honey, and peanut butter.
2. Microwave for 30 seconds and stir. Add cocoa powder and chia seeds and mix until well combined.
3. From here you have two options: Divide mixture into 12 muffin tins and top with remaining ingredients or add remaining ingredients to liquid mixture and then portion into muffin tins.*
4. Freeze for 30 minutes, use a knife to pop out of muffin tins and store in an airtight container in the freezer.
#6 Chocolate Truffles
Look for unsulferated molasses to add a hint of sweetness and some needed nutrients into these delectable bites!
2 cups pitted dates (about 20 medjool dates)
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
1/3 cup almonds
1 teaspoon fresh orange zest
1 tablespoon fresh orange juice
2 cups chocolate chips (use dairy-free for vegan version)
1 teaspoon coconut oil or other oil for melting chocolate
1. Place pitted dates in a food processor and pulse a few times to chop. Add in the ground ginger, cinnamon, vanilla, almonds, orange zest, orange juice and molasses and pulse until a slightly chunky puree forms. You want it to be caramel-like in texture but still able to pinch off. Taste it! If you like more ginger flavor, now is the time to add it!
2. Remove the ginger-orange mixture and place into a bowl.
3. Place in the freezer or refrigerator for at least 20-30 minutes until chilled.
4. Remove the dough from the freezer or refrigerator and pinch a tablespoon or so at a time and roll into balls. I like to make them small enough that you can enjoy them in 2 bites. Place into a wax paper or parchment paper lined baking sheet.
5. Once all the balls are rolled (you should have about 25-30) place back in the freezer to chill. If the dough is cold enough, it won't melt when you roll it in chocolate.
6. Place the chocolate chips in a medium sauce pan with the coconut oil and melt over medium-low heat.
7. Place the balls, one at a time in the melted chocolate until just coated. Remove and place back on the parchment lined baking sheet.
#7 Peachy Keen Pie
This icebox pie is sure to tantalize your tastebuds and you can wow guests as they go for seconds with the news that there's no sugar in it!
1 cup unsweetened coconut flakes
3/4 cup chopped pecans
8-20 pitted dates or prunes
6 peaches, skin removed and roughly chopped
1 ripe avocado, diced
1/4 cup plain Greek yogurt
1 tablespoon plus 1 teaspoon agave nectar
1 tablespoon lime juice
1 tablespoon chia seeds
7 mint leaves
1 pinch of salt
1. In a food processor fitted with metal blade, process the coconut flakes and pecans together until the texture is similar to bread crumbs. Add 6 dates or prunes to the food processor and process until completely ground. Add one date or prune at a time until you are able to clump a tablespoon of the mixture together in your hand. If the mixture falls apart, return it to the food processor and continue to add 1 date or prune at a time and processing completely.
2. Pour the mixture into a 9-inch deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Place the pie plate in the refrigerator to set while making the filing. 3. Clean the food processor bowl and blade to make filling. Process the peaches, avocado, and Greek yogurt together until smooth. Add the agave nectar, lime juice, chia seeds, mint, and salt and process until combined.
4. Pour filling into the prepared pie crust. Use the back of a spatula to smooth out the filling. Place pie plate in the freezer and allow pie to freeze for 2 hours, then cover surface of pie with plastic wrap.
#8 Pumpkin Pie Shake
With Fall right around the corner, it's time to indulge and shake things up with a sugar-free pumpkin shake!
1 1/2 cups unsweetened almond milk
1 tablespoon maple syrup or honey
1/2 cup canned pumpkin puree
Pinch cinnamon or pumpkin pie spice
2 tablespoons ground flaxseed
Combine ingredients in a blender—blend until smooth.
#9 Cranberry Cookies
This sumptuous cookie actually counts towards your daily fruit intake!
3/4 cup whole wheat flour
3/4 cup rolled oats
1/4 cup pistachios, crushed
1/4 cup dried cranberries
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 pinch of sea salt
2 tablespoons coconut oil, melted
1 large egg (room temperature)
1 teaspoon vanilla extract
1/2 cup honey
1. Preheat oven to 325°F.
2. Whisk together all dry ingredients in medium bowl.
3. In a separate larger bowl, mixed together the melted coconut oil (can melt by simply placing in microwave for 10-15 seconds), egg, vanilla extract, and honey.
4. Add the dry ingredients into wet ingredient bowl and whisk until combined. Fold in the pistachios and dried cranberries. (Note: I crushed my pistachios by pulsing in a food processor.)
5. Drop small spoonfuls of cookie dough onto baking sheet (sprayed with nonstick cooking spray). Flatten each cookie slightly with spoon.
6. Bake for 12-15 minutes. Let cool for 5-10 minutes. To store, keep in tightly sealed container.
#10 Apricot Almond Tart
Totally vegan, this treat is sweetened with both agave nectar and coconut palm sugar for twice the goodness without the guilt!
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
1/2 cup almond meal
1/4 cup coconut palm sugar (or brown sugar)
1/3 cup dairy-free margarine
1 tablespoon chia seeds
3 tablespoons water
10 apricots, pitted, quartered
1/2 lemon, juiced
2 tablespoons agave nectar or honey
1/2 teaspoon vanilla extract
1/4 cup slivered almonds
1. Preheat oven to 375°F.
2. Mix flours, almond meal and coconut palm sugar together.
3. Cut in dairy-free margarine until crumbly.
4. Mix chia seeds in water a few minutes to make a gel. Stir into pastry.
5. Pour pastry dough into a 9-inch tart pan with removable bottom. Pat evenly into pan. Prick with fork. Bake for 8 minutes.
6. Remove tart crust from oven and arrange apricots over tart shell with skins facing down.
6. Mix lemon juice honey or agave nectar and vanilla in a small dish. Drizzle over the apricots and return to oven. Bake at 375°F for 25 minutes.
7. Remove tart from oven and sprinkle with almonds. Bake at 375°F for an additional 20 minutes until golden and tender.
8. Remove, cool slightly, and serve on a platter.
Try these recipes and tell us which ones you love the most!