Cut processed sugar from your diet with these mouthwatering sugar-free or naturally sweetened desserts. Your way to a healthier life. We know as a fact that refined sugar is not our best friend. Don�t get me wrong: we all love and need sugar to live, and we cannot totally exclude it from our diet. I personally believe in healthy eating habits rather than in dieting, except of course for medical reasons. I admit it�s easy for me to say as I�m rather petite, but I�m not here to tell you what is right or wrong. In the end, we are all different, with different needs, a different appreciation of our body, etc. So, rather than cutting all the sugar from your diet, why don�t you try sugar-free and/or naturally sweetened recipes once in a while? Finding alternatives to refined sugar will help you in many different regards: regulate your blood sugar level, reconnect with the true taste of Ingredients, and simply learn how to appreciate less-sweetened recipes on the long run. Now what�s the difference between sugar-free and naturally sweetened recipes, you may ask? Although there are different definitions, I choose here to decide the following: � Sugar-free: when a recipe doesn�t use any kind of natural sweetener outside the core recipe Ingredients, usually fruit (rather whole or mashed). � Naturally sweetened: when a recipe use natural sweetener (as opposed to refined/processed sugar) to enhance the taste of dessert. It can be dates, honey, maple or agave syrup, coconut sugar, etc.

Vegan Apple Tart (Sugar-Free)

This apple tart is minimalist and all about the apples. Naturally vegan, it is prepared with an unsweetened apple sauce and a rustic whole-wheat crust. A great dessert for any occasion. Ingredients For the whole wheat pie crust: � 2 cups (240g)� � � � � � �whole-wheat flour � 1 pinch� � � � � � � � � � � �salt � 1/2 cup (120 ml)� � � � �coconut oil, melted � 1/3 cup (80 ml)� � � � � � �water, lukewarm For the filling: � 4 + 6� � � � � � � � � � � � sweet apples, divided � 1/4 cup (60 ml)� � � � � water � 1 Tablespoon� � � � � � � lemon juice � Cinnamon or vanilla,� � to taste (optional)* Method For the whole wheat crust:

• Preheat the oven to 410�F (210�C) and grease a 10-inch (26 cm) pie dish lightly. Set aside.
• In a large bowl, mix all the Ingredients for the crust until they stick together and form a thick dough. Add a little bit more water or a little bit more flour as needed. Cover the bowl with a cloth and allow to cool at room temperature.

For the apple sauce:

• Peel, core and cut 4 apples in chunks. Place in a small saucepan together with water and lemon juice. Cook on medium heat until apples are soft and tender. Add a little bit more water during the process if needed.
• Transfer to a food processor and mix for about 1 minute or until a fine apple sauce.
• Flavor with cinnamon or vanilla if desired Set aside.

For assembling:

• Roll out the dough into a large disk and place into the prepared pie dish. Pre-bake the crust for about 10 minutes.
• When the crust is ready, spread the applesauce on top, reserving one tablespoon for later. Peel, core and slice the remaining apples and lay them out on top of the pie crust, creating a lovely pattern.
• Add a few tablespoons of water to the remaining apple sauce, mix well and brush over the apples. Bake for about 20-30 minutes or until apples are soft and tender.

Notes Note: To make the tart even more rustic, add one tablespoon of almond butter to the apple sauce and mix well (I add it directly in the food processor when apples are already mixed, to make sure it spreads out evenly).

Raw Coconut Yuzu Cheesecake (Naturally Sweetened)

A wonderful vegan cashew cheesecake naturally sweetened with dates for the nutritious nut base and agave syrup for the cashew-�cheese� part. Ingredients For the base: 1/2 cup (75g)� � � � � � �cashews 2 Tablespoons� � � � � � �coconut oil, melted 1 cup (60g)� � � � � � � � �shredded coconut 1/2 cup (75g)� � � � � � � almonds 1 pinch� � � � � � � � � � � �Himalayan salt 7 medjool� � � � � � � � � �dates, pitted Zest of 1� � � � � � � � � � organic lemon For the filling: 2 cups (300g)� � � � � � cashews, soaked 2 organic� � � � � � � � � �lemons (juice + zest of 1) 1/4 cup (60ml)� � � � � full fat coconut milk 2/3 cup (150 ml)� � � �maple or agave syrup 1 pinch� � � � � � � � � � �Himalayan salt 2 tsp� � � � � � � � � � � � yuzu powder 1/2 cup (120 ml)� � � �coconut oil, melted Method

• Soak the 2 cups of cashews for the filling: place them in a bowl, cover with filtered water and leave to stand overnight or at least for 4 hours. Drain off the water and rinse the cashews well.
• Line a 8�10 inch (20�25 cm) form or a 9 inch (23 cm) round form with parchment paper. Set aside.
• For the base: gently melt the coconut oil for a few seconds in the microwave. Place the coconut, cashew nuts (the ones that are not soaked), almonds and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the pitted medjool dates and blend until well combined. Add the coconut oil, lemon zest and blend.
• Press the base mixture into the prepared form, then place in the refrigerator to set.

 

• For the filling: place the soaked and drained cashews into a food processor, along with lemon juice, zest, coconut milk, maple syrup and sea salt. Blend until smooth. Add the yuzu powder and stir well. Add the melted coconut oil while the motor is running to get a perfect smooth texture.
• Pour the filing onto the prepared base, smooth with a spatula and place in the freezer for a minimum of 1 hour. Transfer to the fridge up to 20 minutes before serving.
• Place on a chopping board and cut into slices.

Healthy Vegan Chocolate Chip Blondies (Naturally Sweetened)

You won�t resist these incredible blondies, naturally sweetened with dates. Note that chocolate chips contain sugar, but you can find some unsweetened chocolate chips! Ingredients 14 pitted� � � � � � � � dates 1 cup (240 ml)� � � �warm water 1/4 cup (25g)� � � � �tahini 2 teaspoon� � � � � � �vanilla extract 1 cup (120g)� � � � � �whole wheat flour 1/2 cup (65g)� � � � �white flour 1 teaspoon� � � � � � � baking powder 1/2 teaspoon� � � � � �salt 1/4 cup (60 ml)� � � �coconut oil, melted 2 Tablepsoons� � � � �water 1/2 cup (65g)� � � � �walnuts 1 cup (175g)� � � � � vegan chocolate chips Method

• Preheat oven to 375F (190 C).
• In a food processor, place pitted dates with the cup of water and mix until smooth.
• Pour the date mixture into a bowl. Add the tahini, vanilla extract, and stir well.
• In a separate bowl, combine the flour, baking powder and salt. Add the dry Ingredients to the wet Ingredients, and stir well.
• Add the coconut oil, stir, then add two tablespoons of hot water and stir until combined.
• Let cool for about 5 to 10 minutes, then fold in the walnuts and chocolate chips (you don�t want to add the chocolate chips too early or they will melt right away).
• Pour the batter onto a 9�9 inch (23 cm) square pan and bake for about 25 minutes, until set. Let cool, and enjoy!

Easy Chocolate Chip Granola Bars (Naturally Sweetened)

They are super simple, soft and chewy, and naturally sweetened with sugar contained in fruits, bananas and dates here. As I said earlier, feel free to use unsweetened chocolate chips too. Ingredients 5 unpitted� � � � � � � � � dates 1 cup (250 ml)� � � � � �boiling water 1 ripe� � � � � � � � � � � � banana 1/4 cup (60 ml)� � � � � coconut oil + 1 teaspoon 1 teaspoon� � � � � � � � �vanilla extract 1/2 teaspoon� � � � � � � baking soda 2 3/4 cups (250g)� � � �gluten free oats 1/3 cup (60g)� � � � � � �mini chocolate chips 1/4 cup (45g)� � � � � � �chocolate chips Method

• Preheat the oven to 350�F (180�C).
• Place the dates in a bowl and cover with the boiling water and leave to soak for at leas 5 minutes.
• After the dates are done soaking, drain the water and place the dates in a blender or food processor with the banana, 1/4 cup melted coconut oil, vanilla extract and baking soda. Blend until smooth.
• Pour the banana-date mixture into a large mixing bowl. Add the oats and the mini chocolate chips, and stir until well combined.
• Place the mixture into a greased 8�8 inch or 8�10 inch baking dish, and bake for 25 minutes until golden and firm. Remove from the oven and allow to cool.
• In the meantime, melt the chocolate chips with one teaspoon of coconut oil. Once melted, drizzle all over the bars.
• Allow the chocolate to set before slicing. Store in a airtight container up to 5 days.

Vegan Raspberry Cheesecake (Naturally Sweetened)

A wonderful raspberry cashew cheesecake naturally sweetened with a few dates in the base and coconut sugar for the �cheese� part. Everyone falls in love with it! Ingredients For the crust: 1 cup(5 oz)� � � � � � � � � � � �almonds 2/3 cup (2 oz)� � � � � � � � � �gluten free rolled oats 3/4 cup (5 oz)� � � � � � � � � �fresh pitted dates 1 Tablespoon� � � � � � � � � � �coconut oil 1/4 � 1/3 (60 ml � 80 ml)� �cup water For the filling: 1/3 teaspoon� � � � � � � � � � � agar agar 2 Tablespoons (30 ml)� � � � �soy milk 1 cup (7 oz)� � � � � � � � � � � � soy yogurt 1/4 cup (2.5 oz)� � � � � � � � � cashew butter 1 vanilla� � � � � � � � � � � � � � �bean 1 Tablespoon� � � � � � � � � � � coconut sugar* For the raspberry coulis: 2 cups (7 oz, 200g)� � � � � � �raspberries 1 Tablespoon� � � � � � � � � � � coconut sugar 1/2 teasoon� � � � � � � � � � � � agar agar Fresh raspberries� � � � � � � � to decorate METHOD For the crust: 1. 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. 2. Press mixture into a 8-inch (20 cm) 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: 1. Whip agar agar with soy milk in a small saucepan and port to boil carefully on low-medium heat, stirring contently, about 2 minutes. Let cool. 2. 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. 3. Pour evenly onto the crust and store in the refrigerator for at least 2 hours (or in the freezer if you don�t have so much time ahead). For the coulis: 1. Mix raspberries and sugar together, add agar agar and port to boil carefully on low-medium heat, for about 2 minutes. Pour into the cake and let cool for 1 more hour in the refrigerator. 2. Before serving, decorate with some fresh raspberries. Notes: *Possibility to replace the coconut sugar with light-brown sugar if desired.