32 No Sugar Added Desserts

Move over fat, there’s a new culprit in town. Sugar is now the ingredient to avoid.

Do you know how much added sugar you consume in one day?

I didn’t.

My “healthy” dessert habit got out of control. I was obsessed with the one minute mug cakes, homemade magic shell, and single servings of chocolate chip cookies. After almost every meal I’d make myself a little treat. I used maple syrup or honey as the sweetener and I tricked my brain into thinking they were “nutritious” sugar.

Well ALL sweeteners, even the “pure” ones are sugar. And sugar impairs the immune system by suppressing white blood cells. Just one teaspoon impairs the immune system for up to four hours. Then there’s the blood sugar spikes and extra calories negatively impacting your body too.

What are the options?

Option A: Shun dessert and never eat ice cream again.

Option B: Make healthier desserts with absolutely no added sugars. 

Option B!!! A dessert-less life is not for me and I think we all need options.

I’ve gathered up the BEST no sugar added treats from super talented recipe creators. Cookies, cakes, bars, puddings, ice cream and popsicles can all be made with whole food ingredients. Most are sweetened with whole fruit or dried fruit. You’ll see many bananas and dates used for their naturally occurring sugar. 

Enjoy!

 

1. PEANUT BUTTER COOKIES by Pure Ella Peanut-Butter-Cookies-from-Cut-the-Sugar-on-Pure-Ella-by-Ella-Leche-1

2. HARVEST BREAKFAST COOKIES by Detoxinista

 

3. FLOURLESS THUMBPRINT BREAKFAST COOKIES by Oh She Glows

 

4. TWO INGREDIENT COOKIES by Pure Ella

Pure-Ella-two-ingredient-cookies1 

5. (NO SUGAR!) COOKIE DOUGH DIP by Chocolate Covered Katie

 

6. BLONDIE FIG FUDGE SQUARES by Nutrition Stripped
blondie-fig-fudge-squares5

7. BANANA OAT BARS by Happy Healthy Mama

 

8. 3 INGREDIENT PEANUT BUTTER GRANOLA BARS by Minimalist Baker

 

9. MINI BANANA BUNDT CAKES by The Picky Eater Blog
Easy, Healthy, Mini Banana Bundt Cakes

10. CRAZY FRUITY CAROB PUDDING CAKE by Unconventional Baker

 

11. PUMPKIN CAKE IN A MUG WITH CHOCOLATE WHIP by PaleOMG  Pumpkin Cake in a Mug from Paleomg.com

12. BANANA SNACK CAKE by Detoxinista

 

13. 2 INGREDIENT HEALTHY PANCAKES by Top with Cinnamon

 

14. BANANA ICE CREAM by Skinny Taste

 

15. SUGAR-FREE COCONUT VANILLA ICE CREAM by In Sonnet’s Kitchen

 

16. NO CHURN DAIRY-FREE CREAMY ALMOND BUTTER ICE CREAM by Unconventional Baker

 

17. 7 POPSICLE RECIPES WITH NO ADDED SUGAR by Ditch the Wheat

 

18. MANGO CHIA PUDDING by Sparkle Kitchen
Mango Chia Pudding (No Sugar Added Dessert

19. HEALTHY CHOCOLATE RASPBERRY PUDDING by Texanerin Baking healthy-chocolate-raspberry-pudding-2

20. SLOW COOKER APPLE BUTTER by Foraged Dish

 

21. HEALTHY PINA COLADA CHIA PARFAIT by Pure Ella

Pure-Ella-Pina-Colada-Chia-Parfait-5 

22. CHERRY MOCHA SMOOTHIE by Hummusapien CHERRY MOCHA SMOOTHIE

23. CHOCOLATE COVERED BERRIES BOWL by Coconuts and Kettlebells

Chocolate-Covered-Berries-and-Cream-Bowl-Coconuts-Kettlebells-5- 

24. DAIRY FREE WHIPPED CREAM by Sparkle Kitchen

 

25. BAKED APPLES STUFFED WITH CINNAMON DATE PECAN OATMEAL by Oh She Glows

 

26. BANANA BREAD BAKED OATMEAL by Southern in Law

Banana Bread Baked Oatmeal Recipe 

27. ORANGE PECAN TRUFFLES by Vanilla Verte

 

28. NOT “JELL-O” GELATIN SNACK by The Curious Coconut

 

29. TROPICAL FRUIT BITES by Every Last Bite

 

30. CINNAMON SWEET POTATO TRUFFLES by Nutrition Stripped
CINNAMON SWEET POTATO TRUFFLES

31. CHOCOLATE CHIA PEANUT BUTTER BITES by Hummusapien

CHOCOLATE CHIA PEANUT BUTTER BITES 

32. SIMPLE BAKED APPLES by Happy Healthy Mama

 

 

Chocolate Peppermint Fudge

Chocolate Peppermint Fudge

After a savory meal, I need a little treat to get my sweet fix. One small piece is all I need but it has to be the right flavor combo to satisfy my insatiable sweet tooth. Chocolate and mint seem to send the right signals to my brain.

I created this chocolate peppermint fudge recipe and it’s exactly what I need after a big meal. Chocolate gives my body the sweet satisfaction and mint sends the signal that the meal is complete. If you’re an Andes Mints lover, that’s exactly what these fudge bites taste like. You’ll absolutely love this recipe! I think it’s the mint that is so satisfying and stops you from eating more than one or two. These are very dark chocolate so if you’re more of a milk chocolate fan, add more coconut milk to tone down the intensity.

Chocolate Peppermint Fudge Chocolate Peppermint Fudge
Makes 24 pieces.

Coconut butter – ½ cup – use this recipe to make your own
8 oz unsweetened chocolate bars
¼ cup + 2 tbsp maple syrup
2 tbsp coconut oil
3 tbsp unsweetened coconut cream
1 tsp pure peppermint extract

►Make coconut butter.
►Line a 9”x9” pan with parchment paper. Set aside.
►Melt chocolate over a double boiler. Then add in the coconut oil, stirring constantly to combine.
►Once melted, add the coconut butter, maple syrup, and coconut cream. Continue stirring until well mixed.
►Remove from heat and stir in the peppermint extract.
►Pour into prepared pan. Use a piece of parchment paper to flatten and smooth out the fudge into the bottom.
►Freeze for 2 hours, then cut into squares and serve. Best served slightly chilled to prevent melting. Keep refrigerated.

Chocolate Peppermint Fudge

Halloween Treat Honey Marshmallows

Honey Marshmallows

As a kid Halloween was the highlight of my year. I got to wear a ridiculous costume, run around the neighborhood with my friends, and get a bag full of candy. Could it get any better than that?! It was fun overload. Once home, I’d pour my candy onto the floor and meticulously sort each piece. Gobstoppers, Nerds, Lemonheads and Starbursts were at the top of the pile. I was the rare kid who hated chocolate so all the mini candy bars were quickly discarded. My mom loved this of course. In college my sweet tooth finally matured to include it. Now dark chocolate is really the only candy I eat. I’m convinced it’s good for me and have a piece everyday.

With the exception of chocolate, I try to exhibit self-control around sweets. But I feel that Halloween has to be an exception. It’s important not to deprive yourself. So I made marshmallows. Fluffy, jumbo marshmallows. The perfect size for s’more making and chocolate dipping. They are sweetened with honey and I classify this as a healthy sugar. It contains the minerals iron, calcium, phosphate, sodium chlorine, potassium, and magnesium. Honey is absorbed in our bodies differently than table sugar. The chemical composition allows the glucose to be used as an immediate fuel source as opposed to sugar, which must first be converted in the liver and small intestine to be used as energy. Honey can give these marshmallows an overly honey flavor so make sure to use a milder variety like clover in this recipe.

Enjoy the treats and Happy Halloween!!

Honey Marshmallows

Makes 2 dozen.

1 cup water, divided
2 1/2 tbsp gelatin
1 cup clover honey
1/4 tsp salt
1 tsp vanilla
coconut oil for greasing pan
arrowroot starch or tapioca starch for dusting

Equipment: Hand mixer or stand mixer, large mixing bowl, small sauce pan, parchment paper, 9″ x 9″ pan, candy thermometer, whisk

►Grease your 9″x9″ pan with coconut oil. Then cover with two sheets of parchment paper, crisscrossing them and allowing edges to fold over so you can easily pull it out of the pan when the marshmallows set. Grease the paper with coconut oil and dust with arrowroot starch. Set aside.
►Bring 1/2 cup water, honey and salt to a slow boil  over medium-high heat slowly stirring. Watch carefully as it can easily foam over the top. Insert candy thermometer and allow to reach 240 degrees, about 12 minutes.
►Once the honey water is just about ready, prepare the gelatin. Add 1/2 cup water to the mixing bowl. Then slowly sprinkle gelatin into the water while whisking. Make sure you whisk while sprinkling so the gelatin does not clump.
►Place mixer into gelatin water and turn on low. Slowly stream the hot, honey water down the side of the bowl. Once all is combined, turn the mixer to high for 10 minutes or until it resembles marshmallow creme. Add in the vanilla and beat another minute. The consistency should be light and just thick enough to loosely hold its shape.
►Pour into the prepared parchment lined pan. Dip your fingers in coconut oil and lightly smooth out the creme. The oil will prevent your fingers from sticking.
►Allow to set at room temperature for 4-6 hours. The longer they set, the better they’ll cut without spreading.
►Once set, lift up by the parchment paper and place on a cutting board. Put a bit of oil on your cutting knife then cut to desired shape. Toss each marshmallow in starch to prevent sticking for a beautiful finish.
►Store in an airtight container for up to a week (if you think they’ll last that long).

 

Resources:

Honey Composition and Properties, http://www.beesource.com/resources/usda/honey-composition-and-properties/

Honey vs. Sugar Digestion, http://healthyeating.sfgate.com/honey-vs-sugar-digestion-9212.html