I don’t know about you, but come Christmas time I seem to develop a sugar addiction.
Parties and celebrations every weekend seem to be loaded with cookies, cakes, pies and festive drinks.
As someone with food allergies, I need to be careful of what I put in my mouth and sometimes I overindulge on foods I can eat, but really shouldn’t eat.
This year I vowed that Sugar would not be my middle name, and would make tasty treats that I and everyone would enjoy without the feeling of a sugar hangover after eating.
Chocolate is everyone’s favorite, full of antioxidants, but because of my dairy allergy I steer clear and most are of course laden with sugar. Why not make your own chocolates? It really is simple, see for yourself.
½ cup cocoa powder
½ cup coconut oil
½ tsp vanilla
¼ cup maple syrup or honey
1 heaping tsp tapioca starch
30 cherries (variations are nuts and shredded coconut)
In a pot over medium heat, melt cocoa, coconut oil, vanilla, maple syrup and starch. Once melted, take off stove and with a spoon, dunk cherries into chocolate to cover cherry. Place on a parchment-lined cookie sheet and put in fridge to solidify. Once hard, keep in a sealed glass container in the fridge (if they last that long!).
I also like to make larger chocolates with nuts and coconut. I use silicon muffin cups and put a few pecans and shredded coconut in the bottom and pour melted chocolate over top and put in fridge to set.
Why not sweeten with fruit?
This way you get the natural sweetness and fiber of the fruit, which helps lower the insulin high you get when opting for pure sugary desserts.
Dates are naturally sweet and good for you. High in fiber, vitamins and minerals, they are a great choice when baking and omitting white sugar in your recipes.
Banana Date Cookies
3 ripe bananas
1 cup dates, chopped
½ cup walnuts
1/3 cup coconut oil or light oil
1 tsp pure vanilla
2 cups rolled oats
In a bowl mash bananas and add all ingredients. Let mixture stand for 20 minutes so oats absorb moisture. Shape into rounds on a cookie sheet. Bake 375F for 20 minutes or until done.
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Assistant Editor: Cami Krueger/Editor: Bryonie Wise
Photo: courtesy of Vanessa Ronksley