Sweet but Sugar-Free Treats to Enjoy this Fall/Autumn

Sweet! Treats sans sugar! Enjoy your fav flavors of fall without sugar, so those on sugar-free diets and diabetics don’t have to miss out. Try sugar-free nuta-licious, apple-licious, pumpkin-licious, and spice-a-licious chai sweet treats that are happily guilt-free.


INGREDIENTS: Pecans, almond flour, flax meal, oats, Medjool dates, cinnamon vanilla, cold black tea, or water.

INSTRUCTIONS: Combine all ingredients except pecans and Medjool dates into food processor and blend together. Add in Medjool dates then spread mixture into pan. Add chopped pecans overtop. Mash down so they adhere. Freeze about 30 minutes to set, slice into square or rectangular bars, and enjoy.

Recipe adapted from https://www.purelykaylie.com/no-bake-pecan-pie-bars-vegan-gluten-free/


INGREDIENTS: 1 tablespoon chia seeds, 1 tablespoon hemp seeds, 2 tablespoons chai black tea or water, ¼ cup coconut oil, ¼ cup maple syrup, ½ nut milk (almond, oat, hemp, cashew, or coconut milk), 3 cups chopped apples, ¼ cup chopped walnuts, ¼ cup raisins, 1 cup flour, 1 teaspoon baking powder, 1 teaspoon grated or ground ginger, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, and a pinch of salt.

INSTRUCTIONS: Combine chia seeds and tea or water in a bowl until gel like consistency forms. Preheat oven to 350 degrees and oil an 8 inch cake tin. Add in oil, maple syrup, chia and hemp seeds, stir together, then add flour, baking powder, spices and salt and mix well. Fold in chopped apple, walnuts, and raisins and then transfer mixture into a cake pan. Bake for 45 minutes. Check readiness by inserting a toothpick. It’s ready if the toothpick comes out clean and crumbly. Best served warm with a scoop of old-fashioned vanilla ice cream and a drizzle of maple syrup to garnish. Stores in an airtight container for up to a week.

Recipe adapted from https://www.yummly.com/recipe/One-Bowl-Cinnamon_-Apple-_-Hazelnut-Cake-755275


INGREDIENTS: pumpkin puree, carob powder, cream cheese, heavy cream, cinnamon, pumpkin spice, pumpkin seeds, dark chocolate shavings, stevia/natural sweetener, and chocolate syrup.

INSTRUCTIONS: In mixing bowl, combine pumpkin puree, carob powder, and spices. Whip heavy cream until peaks form and add in sugar-free sweetener. Fold whipped cream into the pumpkin mixture, a small batch at a time. Serve chilled and top with pumpkin seeds, dark chocolate shavings, then drizzle with chocolate sauce and sprinkle with cinnamon to garnish.

Recipe adapted from https://diethood.com/low-carb-pumpkin-mousse/



INGREDIENTS: 3 cups carrots (finely grated), ½ cup unsweetened apple sauce, 1 cup coconut oil (or other plant-based oil), stevia (or other sugar-free sweetener), 4 large eggs, 3 teaspoons cinnamon, ½ teaspoon allspice, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ginger (grated or powdered), 1½ tablespoons steeped chai black tea, 2 cups flour, and 2 teaspoons baking soda.

INSTRUCTIONS: Preheat oven to 350 degrees Fahrenheit. Line two standard muffin pans with paper liners, lightly spray with olive oil spray, and set aside. Stir together all ingredients except dry ingredients which will be combined in a separate bowl. Fold dry mixture into wet mixture and then add in carrots until blended. Fill muffin pan and bake 15 to 20 minutes. Let cool 5-10 minutes before removing from pan. Cool completely before frosting.


INGREDIENTS: 8 ounces softened cream cheese, 4 ounces softened unsalted butter, 2+ teaspoons stevia/maple syrup (or other sugar-free sweetener), 1½ teaspoons chai black tea, dashes of any combination of spices in spiced chai carrot cake muffins/cupcakes, and ½ cup chopped pecans or walnuts (including extra for garnishing).

INSTRUCTIONS: Add softened cream cheese and butter to mixing bowl and beat together with mixer until completely smooth. Reduce speed to low setting and gradually add in other ingredients. Use a clean spoon for a quick taste test to determine how subtle or bold you prefer the flavors of chai and orange. Use a butter knife, small spatula, or piping bag to frost cupcakes and top with chopped nuts (optional). Store in fridge for about up to 3 days.

Recipe adapted from: https://bakerbynature.com/chai-spiced-carrot-cake-cupcakes/

Curb those sweet-tooth cravings with these healthy sugar-free treats, and celebrate fall, ya’ll!


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