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®) (32 page)

1. Preheat oven to 350°F. Spray a 9" × 13" dish with cooking spray.
   
2. In a large bowl, combine the flour, maple sugar, baking powder, and salt. Mix well to combine. Cut in the Earth Balance Buttery Baking Sticks and butter extract until the mixture looks like a moist pie dough. Scoop out the mixture and press into prepared pan. Press dough gently up the sides of the pan to create a small edge so the filling will hold well. Place in the freezer for 5 minutes.
   
3. Bake crust for 20 minutes. Remove the pan from the oven and allow to cool.
   
4. In a small saucepan, soak the agar-agar and water for 2 minutes. When it has dissolved, turn on heat to high, bring to a boil, and boil for 2 minutes. The mixture will bubble up, so just lift the pan from the heat if it rises too much. Mix in xylitol and stevia.
   
5. Turn heat down to low and whisk in cornstarch, lemon juice, and lemon zest. Whisk constantly over a low simmer until the mixture thickens slightly and everything is dissolved, about 4–5 minutes. Turn off heat, whisk in the vanilla extract and the food coloring, if desired.
   
6. Pour filling over the baked crust. Refrigerate for about 30 minutes or until the filling has set. Bars become extra firm when chilled but soften more at room temperature. Sprinkle tops with powdered xylitol before serving. Store any leftovers in an airtight container in the refrigerator.
   

PER SERVING
Calories: 299
|
Fat: 16g
|
Protein: 3g
|
Sodium: 224mg
|
Fiber: 2g
|
Carbohydrates: 43g
|
Sugar: 7g

Thick and densely rich, these peanut butter brownies are the best of both worlds. Use dark melted chocolate for an extra decadent treat.

1. Prepare brownies according to directions. Let cool completely.
   
2. In a small mixing bowl, combine the peanut butter, coconut sugar, and vanilla and stir to combine. Add the almond milk, a little at a time, until the mixture is smooth, creamy, and spreadable.
   
3. Spread peanut butter layer onto the brownies and set in the freezer for 10 minutes while preparing the chocolate.
   
4. Add oil to the warm melted chocolate and mix to combine. Remove brownies from the freezer, pour and spread the chocolate evenly over the bars and place in the fridge for 5 minutes for chocolate to set. Slice and serve.
   

PER SERVING
Calories: 495
|
Fat: 31g
|
Protein: 7g
|
Sodium: 220mg
|
Fiber: 3g
|
Carbohydrates: 61g
|
Sugar: 48g

Here is a plush cheesecake treat with loads of flavor. A gluten-free crust gives texture to the slightly tangy cream cheese and pumpkin spread.

1. In a food processor, pulse the oats until they become a rough flour. Add the walnuts, dates, and
   ¹
   ⁄
   ₄
   cup honey and pulse until a ball starts to form. Transfer the dough to an 8" × 8" baking dish, spreading and pressing to the bottom of the pan.
   
2. In a small mixing bowl, mix together the cream cheese, xylitol, and
   ¹
   ⁄
   ₂
   teaspoon vanilla. Gently spread over the base layer and place in the freezer.
   
3. In the same bowl, combine the pumpkin,
   ¹
   ⁄
   ₄
   cup honey, cinnamon, pumpkin spice mix, and 1 teaspoon vanilla. Add the flour to the mixture and mix until the batter is smooth and thickened.
   
4. Spread the pumpkin layer over the cheesecake layer and then place in the freezer for another 30 minutes. Cut into squares and enjoy immediately for a chilled treat, or allow to sit out for 10 minutes for a softer bar. Store covered in the freezer for up to 2 weeks or keep in the fridge for 1 week.
   

PER SERVING
Calories: 250
|
Fat: 8g
|
Protein: 4g
|
Sodium: 45mg
|
Fiber: 3g
|
Carbohydrates: 45g
|
Sugar: 19g

Classic Cream Cheese Frosting

German Chocolate Frosting

Easy Vanilla Glaze

Chocolate Buttercream Frosting

Vegan Chocolate Buttercream

Peanut Butter Fudge Frosting

Dairy-Free Cream Cheese Frosting

Dreamy Chocolate Fudge Frosting

Dark Chocolate Fudge Sauce

Peanut Butter Sauce

Vanilla Cream Filling

Homemade Whipped Cream

Pumpkin Spice Whipped Cream

Dairy-Free Whipped Cream

Coconut Pecan Frosting

This creamy soft icing is the perfect topping for an endless assortment of desserts. Try it over chocolate cupcakes, pumpkin bread, sugar cookies, or even graham crackers.

1. In a medium bowl, beat cream cheese and butter with a hand-held mixer until whipped.
   
2. Add the powdered sweeteners, cornstarch, and vanilla and beat until incorporated.
   
3. Slowly add the heavy cream and beat until desired consistency is reached. Store covered in the refrigerator.
   

PER SERVING
(
¹
⁄
₈
cup) Calories: 198
|
Fat: 9g
|
Protein: 1g
|
Sodium: 37mg
|
Fiber: 0g
|
Carbohydrates: 40g
|
Sugar: 10g

Chocolate icing gets an intense flavor and texture enhancement with shredded coconut in this thick, flavorful frosting.

1. In a medium saucepan over medium heat, pour almond milk, sugar, and egg yolks and heat, stirring, to thicken.
   
2. Remove from heat and add softened butter, vanilla extract, shredded coconut, and chopped pecans. Stir until well combined. Cool before using.
   

PER SERVING
(
¹
⁄
₈
cup) Calories: 189
|
Fat: 14g
|
Protein: 2g
|
Sodium: 11mg
|
Fiber: 1g
|
Carbohydrates: 16g
|
Sugar: 14g

For muffins, cookies, or anything that would benefit from a little extra sweetness, this vanilla glaze is easy to make and instantly gives a gourmet look to desserts.

1. In a small bowl, whisk together the almond milk and protein powder. Add the stevia and vanilla and mix until smooth and combined.
   
2. Use immediately or store covered in the refrigerator.
   

PER SERVING
(2 tablespoons) Calories: 65
|
Fat: 0.5g
|
Protein: 13g
|
Sodium: 32mg
|
Fiber: 0g
|
Carbohydrates: 2g
|
Sugar: 1g

This buttercream rivals even bakery-style chocolate frostings thanks to pure coconut sugar’s fantastic sweetness and flavor.

1. In a blender, blend coconut sugar and cornstarch for a few minutes, scraping the bowl occasionally, until it turns into a fine powder.
   
2. In a large bowl, using a hand-held mixer, cream together the powdered sugar mix and the butter. Add in cocoa, salt, and vanilla.
   
3. Slowly add the heavy cream and whip until desired consistency is reached.
   

PER SERVING
(
¹
⁄
₈
cup) Calories: 220
|
Fat: 12g
|
Protein: 1.5g
|
Sodium: 20mg
|
Fiber: 2g
|
Carbohydrates: 32g
|
Sugar: 27g

This frosting has the same taste and appearance as other chocolate buttercream recipes, but is made without dairy.

1. In a medium mixing bowl, add shortening, powdered coconut sugar, and salt. Cream together using a hand-held mixer until smooth and combined.
   
2. Add the cocoa, vanilla, and butter extract and mix until creamy.
   
3. Mix in the rice flour until frosting is creamy and smooth. Use immediately or store covered in an airtight container in the refrigerator.