The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) (20 page)

1. Pour boiling water over dates in a medium bowl. Add 1 teaspoon baking soda and stir. Set aside to cool.
   
2. Preheat oven to 350°F. Butter a 9" × 13" baking pan.
   
3. With a mixer, combine butter, honey, and sugar. Add eggs and beat until fluffy. Add remaining baking soda and the salt. Add the flour, alternating with the dates, adding all the date liquid as well. Beat until smooth. There will still be chunks of dates, but they will bake away in the oven.
   
4. Pour batter into the buttered dish. Top with walnuts and chocolate chips.
   
5. Bake for 15 minutes uncovered, and another 20–25 minutes covered with foil. (The top browns quickly; the foil helps keep it from browning too much.) A toothpick inserted should come out
   almost
   clean. Do not overbake. Enjoy warm or at room temperature.
   

PER SERVING
Calories: 350
|
Fat: 16.5g
|
Protein: 4g
|
Sodium: 240mg
|
Fiber: 3g
|
Carbohydrates: 49g
|
Sugar: 32g

This flourless version of a favorite rich, pudding-like cake is completely guilt-free. Everyone will rave over this tempting chocolate cake and will never guess that it contains antioxidant-rich black beans.

1. Preheat the oven to 350°F. Spray an 8" × 8" baking dish with cooking spray.
   
2. In a small bowl, combine chia seeds with almond milk and set aside for 10 minutes until the mixture becomes thick.
   
3. In a blender or food processor, combine chia mixture, black beans, vanilla extract, salt, coconut oil, sugar, cocoa powder, baking powder, and baking soda. Process until smooth and totally combined.
   
4. Pour the batter into prepared baking dish. Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in pan completely.
   

PER SERVING
Calories: 292
|
Fat: 13g
|
Protein: 5g
|
Sodium: 436mg
|
Fiber: 5g
|
Carbohydrates: 41g
|
Sugar: 30g

Easy Banana Bites

Honey Cinnamon Almonds

Almond Butter Cups

Almond Coconut Chocolate Candies

Buckeyes

Candied Pecans

Chocolate Nut Truffles

Chocolate-Covered Raisin Fudge

Cinnamon Baking Chips

Dark Chocolate Coconut Truffles

Oatmeal Raisin Cookie Dough Truffles

Easy Chocolate Fudge

Green Mint Fudge

Graham Cracker Toffee

Healthy Fudge Truffles

Honey Fudge Rolls

Healthy Coconut Chocolate Mounds

Hazelnut Chocolate Fudge Truffles

White Chocolate Chips

Salted Honey Caramels

Peanut Butter Granola Cups

Easy Hazelnut Chocolate Balls

Orange Spice Truffles

Molasses Cookie Dough Bites

Peanut Butter Cups

Sunflower Butter Cups

Loaded Chocolate-Covered Strawberries

With just four simple ingredients, these banana bites are a snap to whip up. They’re cute and delicious, and kids of all ages enjoy making and eating them!

1. Slice bananas into
   ³
   ⁄
   ₄
   " thick pieces. Spread about
   ¹
   ⁄
   ₂
   teaspoon peanut butter on each slice. Place on a baking sheet and freeze for 30 minutes.
   
2. While the banana bites are chilling, carefully melt the chocolate in the microwave. Remove the bananas from the freezer and gently pour a little chocolate over each piece, spreading the chocolate down around the edges to form a nice coating.
   
3. Sprinkle with nuts and serve.
   

PER SERVING
Calories: 322
|
Fat: 19g
|
Protein: 9g
|
Sodium: 101mg
|
Fiber: 5g
|
Carbohydrates: 33g
|
Sugar: 20g

These honey-sweetened almonds are the perfect energy boost! Honey and cinnamon help eliminate unhealthy cravings and protein can help boost energy. These nuts store well in airtight containers for an on-the-go snack.

1. Preheat broiler. Line a baking sheet with parchment paper.
   
2. Mix all ingredients in a small bowl. Spread the mixture out onto baking sheet. It will be sticky and clumpy but will be the perfect texture when baked.
   
3. Broil for 3 minutes. Stir, then broil for another 2–4 minutes, until almonds are bubbly and lightly browned and the honey has caramelized. Cool for at least 5 minutes before serving.
   

PER SERVING
Calories: 296
|
Fat: 18.5g
|
Protein: 5g
|
Sodium: 38mg
|
Fiber: 3.5g
|
Carbohydrates: 32g
|
Sugar: 27g

This peanut-allergy-friendly rendition of a peanut butter cup is at least as delicious as the original! Enjoy these fresh, frozen, or crushed and mixed into your favorite frozen yogurt or ice cream.

1. Line a mini muffin pan with muffin liners and very lightly spray liners with cooking spray.
   
2. In a small bowl, combine the almond butter, honey, and salt. Mix well.
   
3. Spoon about
   ³
   ⁄
   ₄
   teaspoon of chocolate into the bottom of each muffin liner. Spread the chocolate to coat the bottom and sides of the liner.
   
4. Next, drop about 1 teaspoon of the almond butter mixture on top of the melted chocolate.
   
5. Fill the cups with remaining chocolate to cover all the almond butter. Freeze for 30 minutes.
   

PER SERVING
Calories: 141
|
Fat: 8.5g
|
Protein: 3g
|
Sodium: 51mg
|
Fiber: 1g
|
Carbohydrates: 17g
|
Sugar: 15g

These little candies are delicious, easy to make, and totally addicting! Unsweetened coconut and raw almonds provide a healthy dose of nutrients as well. Try using dark chocolate for an extra-rich candy.

1. Preheat oven to 350°F. Spray a mini muffin tin with cooking spray.
   
2. In a large mixing bowl, mix together coconut and honey.
   
3. In a separate bowl, beat the egg whites until light and fluffy. Mix egg whites with the coconut and honey mixture.
   
4. Place 1 almond in each section of the muffin tin. Add a bit of batter over the almond to completely cover.
   
5. Bake for 18–20 minutes. Transfer the tray to the freezer for 15 minutes. Remove the candies from the tray and coat with melted chocolate.
   

PER SERVING
(2 candies) Calories: 436
|
Fat: 18g
|
Protein: 4g
|
Sodium: 23.5mg
|
Fiber: 5g
|
Carbohydrates: 68g
|
Sugar: 60.5g

This famous Ohio treat is an easy, delicious peanut butter fudge truffle with a delectable chocolate coating. Coconut sugar sweetens the peanut butter fudge portion for a healthier rich, creamy bite.

1. Line a baking sheet with parchment paper.
   
2. In a mixing bowl, combine peanut butter, sugar, vanilla, and protein powder and mix well.
   
3. Chill the mixture for 10 minutes, then roll into balls. Dip the balls into the melted chocolate, covering completely. Place on the prepared baking sheet.
   
4. Return to the refrigerator for another 5 minutes, or until chocolate has hardened.
   

PER SERVING
Calories: 252
|
Fat: 14g
|
Protein: 8g
|
Sodium: 105mg
|
Fiber: 2g
|
Carbohydrates: 29g
|
Sugar: 25g

Candied nuts are the easiest candies to make. This recipe uses coconut oil, egg whites, and coconut sugar to create the most tantalizing caramelized coating!

1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
   
2. In a mixing bowl, beat the egg white and oil until soft peaks form.
   
3. Add pecans to the egg whites and coat well. Add coconut sugar, salt, and cinnamon. Continue stirring until nuts are well coated.
   
4. Spread nuts in a single layer on the prepared baking sheet and bake for 30 minutes, stirring every 10 minutes. Cool before serving.
   

PER SERVING
Calories: 756
|
Fat: 62g
|
Protein: 8g
|
Sodium: 320mg
|
Fiber: 8g
|
Carbohydrates: 52g
|
Sugar: 43g

The combination of walnuts and cashews creates a fabulously nutty flavor in these simple truffles. Dates sweeten this confection while chocolate rounds out the flavors for a truly sweet finish.

1. In a food processor, blend dates until they are smooth and the purée comes together and forms a ball. Add nuts and cocoa powder, mixing until nuts are chopped well and cocoa is well distributed.
   
2. Form dough into 1" balls. Dip truffles into melted chocolate. Refrigerate until chocolate is set, about 10 minutes.
   

PER SERVING
Calories: 409
|
Fat: 19g
|
Protein: 6g
|
Sodium: 6mg
|
Fiber: 9g
|
Carbohydrates: 67g
|
Sugar: 53g