If you’re “off” sugar, detoxing, or just trying to be healthier, that doesn’t mean you should have to deprive yourself. These delicious, sugar-free recipes from our favourite bloggers prove that you don’t need the sweet stuff to treat yourself.
Photo credit: Lee from Supercharged Food
Coconut and almond bliss balls
The lovely Lee from Supercharged Food is one of those people who glows from the inside out and is passionate about good, wholesome food — so when she posts a recipe, we know it’s going to be good! These bite-sized delights taste naughty, but are choc-full of ingredients that any nutritionist would approve of. If you’re not sold yet, this should do it: This recipe requires no cooking or baking. Too easy.
- 50 grams almond meal
- 30 grams coconut flakes
- 40 grams sesame seeds
- 1 cup chopped mixed nuts (walnuts, cashews and pistachios are great choices)
- 7 tablespoons almond or cashew butter, softened
- 3 tablespoons tahini
- 1/2 teaspoon natural vanilla extract
- 8 drops liquid stevia
- Extra sesame seeds, for coating
- Extra chopped nuts, for coating
- Place the almond meal, coconut flakes, sesame seeds, nuts, nut butter, tahini, vanilla and stevia in a bowl. Mix with a wooden spoon until combined.
- Using your hands, take scant tablespoonfuls of the mixture and roll each one into a ball.
- Roll half the balls in sesame seeds and the other half in chopped nuts, making sure to coat them all over.
- Place the balls on a flat tray and refrigerate until it’s party time!
Cherry-choc chunk cake
When you’re craving something that tastes indulgent but isn’t, head to Spoonful of Sugar Free. This blog is run by Alex, a blogger and foodie who has given up sugar in the pursuit to be healthier and happier. Clearly, it’s working — her experimental recipes are a huge success and she makes the thought of life without sugar a very nice one indeed. It’s hard to believe, but this cherry-choc cake is gluten-free, dairy-free, nut-free and, of course, sugar-free! Oh, and it’s absolutely delicious.
Makes one small cake
- 2 tablespoons coconut flour
- 1/4 teaspoon baking powder
- 1 egg
- 3 tablespoons almond or coconut milk
- 1/4 tsp vanilla
- 2 tablespoon fresh cherries, chopped
- 1 tablespoon unsweetened chocolate, chopped
- Optional sweetener: 1 tablespoon pureed dates or a pinch stevia powder
- Preheat oven to 350 degrees C.
- Mix the baking powder and coconut flour together in a bowl. Add the egg, milk, vanilla and sweetener (if you’re using it) and mix until well combined.
- Stir in chocolate chunks and cherries.
- Grease an oven-safe mug or ramekin and pour batter into the dish.
- Bake for 20 minutes. Note: The top of the cake may be a bit gooey when you first take it out, but it will set while it’s cooling down.
- Cool for a couple of minutes before devouring!
Serving suggestion: You may top with extra chocolate and cherries or a dollop of coconut cream.
Thinking of ditching the sweet stuff for good? Check out our guide to saying goodbye to sugar >>
In the mood for something a little bit fruity, nutty and sweet? Well, these jam thumbprints from A Sweet Life Without Sugar tick all those boxes, except they can hardly be classified as “treats” — there’s nothing bad in them! The blogger/baker behind this recipe, Joan, is a master at creating delectable biscuits, cakes and slices that don’t contain a grain of sugar. In other words, she’s a genius. Try these thumbprints and you’ll see what we mean.
- 1 cup almonds, walnuts or pecans
- 1/2 cup rolled oats or quinoa flakes (quinoa is a great option if you’re trying to go/are gluten-free)
- 1/2 cup shredded, unsweetened coconut
- 1/2 cup gluten-free flour blend
- 1/8 teaspoon stevia powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup coconut oil
- 1 teaspoon vanilla
- 1/4 cup yacon syrup (for more info on ordering this, check out Joan’s Facebook page)
- Unsweetened fruit spread
- Preheat oven to 350 degrees C.
- In a food processor, grind the nuts using the “S” blade until they are fine but not oily.
- Add the oats or quinoa flakes, coconut, flour, stevia, salt and baking powder and pulse a few times.
- Add the coconut oil along with the vanilla and yacon.
- Process until the dough starts to hold together.
- Roll the mixture into balls that are about an inch in diameter.
- Place the balls onto a greased or lined cookie sheet.
- In the centre of each ball, make an indentation with your thumb.
- Fill each indentation with a spoonful of an unsweetened fruit spread of your choice.
- Bake for 15 minutes or until the biscuits are slightly brown. Allow to cool for a few minutes. Enjoy!