Delicious Sugar Free Recipes

We all know it’s best to eat naturally and avoid the refined white sweet stuff – but I must admit, that’s easier said than done. The little voice that sneaks into your head mid afternoon is luring you away from the apple you packed with good intentions this morning. It’s telling you to look for something sweeter – maybe cake, or chocolate or biscuits – But do we really have to choose the apple to avoid a sugar hit? Actually no we don’t! Here are some delicious recipes that will satisfy your sweet cravings without the added sugar.

I found this delicious looking mini cheesecake recipe at www.therawfoodkitchen.com.au and just couldn’t resist in giving it a try. I did adapt Amanda’s original recipe a little according to my pantry items but essentially this taste sensation is all her creation. Using all natural ingredients this raw cheesecake delight has no added sugar and is sure to delight any sweet tooth.

Mini chocolate cheesecakes

Ingredients Crust:

  • 1/2C pecans (or walnuts)
  • 1/2C hazelnuts
  • 4 medjool dates
  • 2T shredded coconut
  • 1T Loving Earth cacao powder
  • 1t vanilla extract
  • pinch mixed spice
  • pinch himalayan crystal salt

Method for crust:

Put all ingredients in a food processor except cacao and combine until breadcrumb like. Add cacao and pulse till mixed through. Mix should stick. Press into base of 24 piece mini muffin pan. Place in fridge while you make the filling.

Filling ingredients:

  • 2C raw cashews
  • 1/2C water
  • 1/2C Rice malt syrup
  • 2t vanilla extract
  • 2T Loving Earth raw cacao powder
  • 1/2C Loving Earth coconut oil (warmed till liquid)
  • pinch himalayan crystal salt

Method for filling:

Add all ingredients to the blender except for the liquid coconut oil and cacao. Blend ingredients until creamy then add the cacao and coconut oil and blend until well combined. Pour into muffin pan and freeze for about 3 hours. Before serving place in fridge for 30 minutes and decorate with your favourite topping. This could be goji berries, shredded coconut, or chopped walnuts.

When it comes to finding family friendly recipes that not only please the children but also cure mummy’s afternoon sweet cravings, it’s no easy feat. Just when I thought my food processor was going to walk out on the job for being overworked and underpaid, I discovered this little Bliss ball combination. Super quick and sure to please, here’s my favourite sweet snack made with some of mother natures best creations –  Goji berries, Acai berry and cacao. Packed with nutrients and no added sugar, this is bound to be a family favourite. 

Raw choc-berry bliss balls

  • 1 ½ cups of medjool dates, chopped and pitted
  • 2-3 dried figs, chopped
  • ½ cup organic rolled oats
  • ¼ cup Loving Earth Goji berries
  • 1 tablespoon Loving Earth raw cacao powder
  • 1 teaspoon of Loving Earth Acai berry powder
  • Shredded organic coconut (for rolling balls in) 

Put dates, oats, figs, Goji berries, Acai and cacao powder in a food processor. Blend until well combined. With wet hands roll mixture in small balls. Then roll the balls in coconut to finish. Store in an airtight container.

Finally, what sweet tooth can resist ice cream? This take on easy make ice cream turns the humble banana into an icy delight. You can make so many variations to this recipe by simply adding more of your favourite fruits to the frozen banana base.  

Banana ice cream topped with sweet yoghurt, chia and raspberries

  • 3 Bananas
  • Raspberries (approx. ½ cup, or a small handful)
  • 1 tbsp of Organic natural (Greek style) yoghurt (read the label to make sure it has no added sugar)
  • 1 tbsp rice malt syrup
  • 1 tsp Chia seeds (for sprinkling overtop) 

Peel and cut 3 ripe Banana’s (ones with a little bit of black on the skin) into chunks and place in a freezer bag. Allow them to freeze overnight for use the next day. 

Remove bananas from the freezer and allow to partially defrost (just leave on the bench for 10-15 minutes so that it blends easier). Then place bananas in a blender or food processor and blend until they are a smooth, ice cream like texture.

Stir the rice malt syrup through the yoghurt and serve the banana ice cream in a bowl topped with fresh raspberries, yoghurt and a small sprinkle of chia seeds over top. 

**To make this into a creamy choc banana ice cream, you can add 1 tablespoon Loving Earth raw cacao powder and ½ a ripe avocado to the banana when blending.