Delicious Sugar-Free Desserts
Back in the day, sugar-free meant metallic-tasting, somewhat inedible desserts. But now, with natural sugar alternatives, those who want to cut calories or just stay away from processed sugar have a (good) hot mess of treats to choose from without sacrificing flavor.
Chocolate lava cake
Serves 8 (individual ramekins)
7.5 ounces 85% dark chocolate
4.25 ounces butter
4 eggs plus one egg yolk
2 ounces sweetener, such as Truvia
1 tablespoon cornstarch
1 tablespoon whole wheat flour
¼ cup whole milk
- Preheat oven to 360 degrees.
- Spray individual ramekins with cooking spray or butter.
- Melt the chocolate and butter over medium heat then set aside to cool.
- Combine the eggs and Truvia in a medium bowl.
- Add the cornstarch and flour and stir to combine into a smooth mixture. Set aside.
- Warm the milk in a pan over medium heat until small bubbles form around the edges. Remove from the heat for about 90 seconds before combining with the egg mixture.
- Whisk about 1/3 of the milk into the egg mixture to temper it, then slowly add the rest of the milk and whisk until combined.
- Fold the chocolate and egg mixture gently with a spatula until combined.
- Fill the eight ramekins evenly and bake for 12-14 minutes. You will see a very light crust on the cake top.
Mango and cherry freezer pops
3 very ripe mangos, peeled and pulped
3 teaspoons lemon juice
1 medium banana (the riper the better)
16 cherries, pitted and diced
- Combine all the ingredients in a blender and combine until smooth.
- Pour into popsicle molds and freeze for 1 hour.
- Remove the popsicles from the freezer and stir the slushy mixture to evenly distribute the cherries, then top the molds with their covers/popsicle sticks.
Chia seed citrus fluff with toasted almonds
2 cups peeled tangerines, membranes removed
14 ounces full-fat coconut milk
1/2 cup chia seeds (black or white)
1 cup slivered almonds, toasted
- Blend the tangerines and coconut milk for three minutes in a blender or Vitamix until the mixture is thick and smooth.
- Gently stir in the chia seeds and refrigerate the mixture for 6 hours or overnight.
- Toast the slivered almonds on a parchment-lined cookie sheet for about 5-10 minutes at 350 degrees. Watch them carefully so they don’t burn.
- To serve, spoon the chilled mixture into four serving bowls and top with the toasted almonds or fruit or both.
Spiced Currant Cookies
Makes 24 cookies
2 1/4 cups dried currants
3 cups almond meal
2 tablespoons cashew butter
1/4 cup coconut oil
2 tablespoons water
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
¼ teaspoon salt
- Pour 3 cups of boiling water into a bowl and pour the currants in to plump them up for about 10 minutes, then drain thoroughly.
- Puree the currants in a blender then add the remaining ingredients and blend for a few minutes until the mixture is completely smooth.
- Scoop the mixture with a small ice cream scoop onto a parchment-lined baking sheet at least two inches apart. If you don’t have an ice cream scoop, use a spoon to form golf-ball size batter blobs on the parchment.
- Bake at 325 degrees for 15-20 minutes until golden.
So uh, when can we come over for treats? Don’t forget that these recipes can be doubled or tripled to feed a crowd … hint, hint.