Sweet Indulgence Without the Guilt: Sugar-Free Desserts for Every Occasion

As health-conscious choices become more mainstream, some delicious sugar-free desserts are gaining popularity. Whether you're hosting a birthday, an anniversary, or a festive gathering, these unique sugar free desserts will impress your guests while keeping their sugar intake in check.

Vegan Raspberry Cheesecake

Would you opt for a sugar-free and healthy version of the creamy Chocolate Mud Cake? This cheesecake will be your go to. 

Ingredients:

For the crust:

• 55 gm gluten free rolled oats
• 140 gm fresh pitted dates
• 15 ml coconut oil
• 60 ml cup water

For the filling:

• 1.5 gm agar agar
• 30 ml soy milk
• 200 gm soy yogurt
• 70 gm cashew butter
• 1 vanilla bean
• 15 gm brown sugar

For the raspberry coulis:

• 200 gm raspberries
• 15 gm brown sugar
• 2.4 gm agar agar
• Fresh raspberries to decorate

Procedure:

For the crust:

• Put almonds in a food processor and pulse until finely chopped. Add the oats and dates together with coconut oil and water and pulse until a paste forms. Add more water if needed.
• Press mixture into an 8-inch spring-form pan (or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.

For the Filling:

• Whip agar agar with soy milk in a small saucepan and port to boil carefully on low-medium heat, stirring constantly, about two minutes. Let it cool.
• In the meantime, mix soy yogurt with cashew butter, vanilla seeds from the vanilla beans and coconut sugar. Adjust coconut sugar if needed. Add in the agar agar soy milk immediately and mix well.
• Pour evenly onto the crust and store in the refrigerator for at least two hours.

For the coulis:

• Mix raspberries and sugar together, add agar agar and port to boil carefully on low-medium heat, for about two minutes. Pour into the cake and let cool for one more hour in the refrigerator.
• Before serving, decorate with some fresh raspberries.

Berry Bliss Balls

Chocolate Bomb is out of the world, but these berry balls will blow your mind.  These berry balls will be a great alternative to the classic chocolatey version.

Ingredients:

• 100 gm mixed berries, fresh or frozen
• 80 gm gluten free oats
• 35 gm coconut flour
• 20 gm shredded coconut
• 15 ml coconut oil
• A pinch of salt
• 40 ml maple syrup

Procedure:

1. Place all the ingredients in a food processor and mix until you get a sticky dough. If too dry, add a few drops of water.
2. With your hands or using a small ice cream scoop, shape the balls. Optional: coat with shredded coconut or unsweetened cocoa powder.
3. Let set in the refrigerator for at least one hour before serving. Store in an airtight container placed in the refrigerator for up to one week, or up to one month in the freezer.

Apple Crumb Muffins

If you are someone who prefers Cadbury Chocolate Cake but are looking for something healthy instead, apple crumb muffins can be a good option to satisfy your cravings in healthier manner.

Ingredients:

For the muffins:

• 180 gm all-purpose flour
• 10 gm baking powder
• 5 gm ground cinnamon
• 2.5 gm salt
• 100 gm granulated sugar
• 45 gm light brown sugar
• 115 gm unsalted butter, melted
• 2 large eggs
• 120 gm plain yogurt
• 5 gm vanilla bean paste (or extract)
• 240 gm diced apples (peeled or not)

For the crumb topping:

• 80 gm all-purpose flour
• 45 gm light brown sugar
• 2.5 gm cinnamon
• 60 gm unsalted butter, melted

Procedure:

1. Preheat the oven to 190°C and line a muffin pan with paper liners.
2. For the crumb topping, mix together flour, sugar, and cinnamon in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. Set aside while making the muffins.
3. Now let’s start preparing for the muffin. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Using a hand or stand mixer, mix together sugars and melted butter, until smooth and creamy, about 2 minutes. Add the eggs, yogurt and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
5. With the mixer running on low speed, add the dry ingredients into the wet ingredients and beat until no flour pockets remain. If you have time, allow the batter to rest for 10-15 minutes for taller, fluffier muffins. Gently fold in the apples into the batter.
6. Scoop the batter into the prepared muffin pan and fill up to the top of the paper liner. Top each muffin with the crumb topping.
7. Bake at 200°C for five minutes, and then lower the oven temperature to 190°C and bake for 18 more minutes, or until a toothpick inserted in the center comes out clean. The muffins should be golden on the side and set in the center. Allow to cool on a wire rack before serving.