I'm one of those people that absolutely loooovvees dessert and it's not something I can skip on very often but when you're trying to keep the kilos off, indulging in something sweet doesn't always help.
Enter sugar-free desserts... Now I know that you're probably thinking 'yeah, taste free too', but trust me when I say there are so many ridiculously delicious sugar-free desserts out there that won't ruin your clean eating. If anything, they're so full of nutritional value they'll just add to it.
Last year when I did Sarah Wilson's I Quit Sugar program, I was amazed to see just how much sugar went into conventional sweet treats and how easy it was to make the switch to sugar-free. Even now, when those nasty sweet cravings hit instead of feeling guilty for treating myself I can indulge in yummy sugar-free desserts. So I guess technically, I can have my cake and eat it too!
Here are my current three favourite sugar-free dessert recipes. I hope you enjoy them as much as I do!
Raw Chocolate and Raspberry Cheesecake
||What to do
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla powder
- 2 tablespoons coconut milk (or milk of your choice)
- 1/2 cup frozen raspberries
|To make the crust:
To make the filling:
- Line the base of a round spring form cake pan with baking paper.
- Process pecans in a food processor until chunky crumbs form. Add remaining crust ingredients and process until just combined.
- Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set.
Recipe from I Quit Sugar
- Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth creamy batter.
- Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.
- Refrigerate for at least two hours
Sugar-Free Coconut Vanilla Ice Cream
||What to do
- 2 cans of full-fat (unsweetened) coconut milk
- 1 vanilla bean
Recipe from In Sonnet’s Kitchen
- Shake the coconut milk well before opening
- Place a sheet of baking paper on a rimmed baking tin and pour coconut milk into the tin.
- Place the tin in the freezer for several hours until hard.
- One frozen take the coconut milk off the baking paper and break into chunks.
- Place the chunks in a food processor and process until smooth.
- Slice open the vanilla bean pod, scoop out the seeds, and add to the food processor
- Process until seeds are mixed in and you have achieved your desired ice cream texture.
- Serve immediately.
Sugar-Free Chocolate Chia Pudding
||What to do
- 1 cup unsweetened almond milk
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Shredded Coconut (optional - to serve)
- Strawberries (optional - to serve)
Recipe from Sugar-Free Mom
- Whisk the cocoa powder into the almond milk into a bowl.
- Stir in the rest of the ingredients.
- Pour the mixture into two serving glasses.
- Chill in the refrigerator for 10-15 minutes until set.
- Top with shredded coconut and strawberries if desired.