I’m still very new to going sugar free and it’s something that I am trying to embrace. Can I be honest? It’s been an incredibly fun journey. I will let you giggle at that because it sounds ridiculous at first thought. This is the girl who used to thrive over creating copycat treats into gluten, egg, and dairy-free goodies and loved spending time with my oven. I loved sugar. Loved sprinkling it over dough and loved working with it without reservation.
So what happens when someone like me is told to stop eating sugar? Sweat with panic. Sure, that happens in the first moment but then what? I get back into the kitchen and find awesome recreations of the recreations I once made, that’s what. This time, however, I’m learning how to do so with safe ingredients that don’t mess up my blood sugar levels and keeps my Candida at bay. I found it even more serendipitous when Angela from Canned Time invited me to be a part of a blogger event, “Family Favorite Desserts” where each blogger shares a favorite dessert that has been veganized. The catch? It has to be made with stevia. That is all I can have these days anyway, so perfect.
So enter my new relationship with stevia. I will say, it took me some time to not only get used to it but also learn how to use it properly but I truly believe that is where a good brand comes in handy. (NuNaturals has been by far my favorite tasting stevia I have tried). It takes adjusting and to be honest, this journey hasn’t been about eating sweet treats every day.
- 1 c. raw walnuts
- 1/2 c. filtered water (you might need an extra teaspoon or two)
- 1 heaping Tbsp. coconut butter
- 25–30 drops NuNaturals liquid Stevia
- 1/8 tsp. vanilla extract
- pinch of sea salt
- 2 c. cashew meal
- 2 Tbsp. carob powder (or raw cacao powder)
Cake Pop Coating:
- 6 Tbsp. carob powder (or raw cacao powder)
- 3 Tbsp. coconut oil
- 10–15 drops NuNaturals liquid Stevia
- pinch of sea salt
- In a high speed blender (you will need an “S” blade), place the walnuts, water, coconut butter, Stevia, vanilla and salt inside. Blend until completely smooth. You might need to stop it on occasion and then scrape the sides. This will take around five minutes. Add a teaspoon of water at a time if it is still not smooth.
- Transfer the walnut mix into a large bowl and add the carob powder and cashew meal. Stir until completely mixed in. The batter should be thick.
- Chill in the fridge for 30 minutes.
- Remove from the fridge and create approximately 16 smooth balls with your hands. Place a lollipop stick into each ball, ensuring that is in secure.
- In a bowl, mix the ingredients for the coating until smooth. Dip each cake pop until completely coated. Allow to set on a piece of parchment paper. Chill until set.
- Serving Size: 1 Cake Pop
- Calories: 150
- Sugar: 1.2g
- Sodium: 19mg
- Fat: 15g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
I used to crave sweets around 3pm and then after dinner every day and would indulge that craving every time (I HAD to). Now that I have removed sugar from my diet, it has drastically decreased (which is insane considering, well…ME). So for those days I need something fun and sweet, these no-bake (almost raw) cake pops do the trick. Valentines-ready too!
Give the gift of health this upcoming Love Day…in the shape of a cake pop, made with fresh, good-for-you ingredients.