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®) (31 page)

1. Grease an 8" × 8" baking dish and set aside.
   
2. In a small saucepan, combine the butter, coconut sugar, and coconut milk. Mix until the sugar has dissolved. Add the cocoa powder and bring to a boil over low heat. Allow to boil for 4–5 minutes, stirring frequently so the mixture does not burn. Remove pan from heat and stir in the vanilla and peanut butter.
   
3. Stir in oats and mix until the oats are completely incorporated. Pour the mixture into baking dish, spreading evenly. Place in the refrigerator for about 25 minutes or until firm. Slice into bars and enjoy.
   

PER SERVING
Calories: 480
|
Fat: 21g
|
Protein: 10g
|
Sodium: 110mg
|
Fiber: 5g
|
Carbohydrates: 68g
|
Sugar: 47g

Whey protein powder and peanut butter create valuable energy-sustaining protein to fuel the body. Chocolate melted over these bars make them an irresistible healthy breakfast or snack.

1. Heat the honey over medium heat in a 3-quart saucepan. The honey should boil slightly, with bubbles at the edges only. If it comes to a rapid boil, the final product will be very brittle. Once honey is hot, immediately remove from heat and mix in the oats, protein powder, peanut butter, and vanilla. Add the rice cereal and stir well.
   
2. Use a spatula to press mixture into an 8" × 8" baking dish. Add chocolate on top of hot bars and spread with a spatula. The heat will melt the chocolate pieces for easy spreading of the chocolate.
   
3. After the chocolate is evenly spread, take a sharp knife and cut into bars. Refrigerate for 30 minutes to set. Keep covered in the refrigerator for up to 7 days.
   

PER SERVING
Calories: 390
|
Fat: 17g
|
Protein: 20g
|
Sodium: 230mg
|
Fiber: 3g
|
Carbohydrates: 47g
|
Sugar: 27g

These tasty raspberry bars are hearty enough for breakfast and sweet enough for dessert. They are thick and chewy, with raspberry jam layered between oats and buttery pecans.

1. Preheat the oven to 350°F. Line a 9" × 9" baking pan with parchment paper so enough hangs off the sides that you can easily lift the bars out after they are baked.
   
2. In a large mixing bowl, whisk together the flour, maple sugar, salt, and pecans. Cut the butter and the eggs into the mixture. Scoop out 3 cups of the mixture into prepared baking pan and gently press down in an even layer.
   
3. In a small bowl, combine the raspberry jam and vanilla. Spread the jam mixture over the crust. Sprinkle the remaining flour mixture over the jam, creating a crumb topping. Bake for 40 minutes or until browned. Allow the bars to cool in the pan before slicing.
   

PER SERVING
Calories: 412
|
Fat: 25
|
Protein: 5g
|
Sodium: 162mg
|
Fiber: 2g
|
Carbohydrates: 59g
|
Sugar: 14g

Three different delectable layers of chocolate provide an intense chocolate bar. These bars are no-bake, vegan, and naturally sweetened—a winning combination!

1. Lightly spray an 8" × 8" baking dish with cooking spray.
   
2. Combine
   ³
   ⁄
   ₄
   cup flour,
   ¹
   ⁄
   ₃
   cup cocoa powder, and 4 tablespoons maple syrup in a small bowl. Add the water slowly, 1 tablespoon at a time until it becomes a smooth mixture but does not become sticky. It’s okay if only 1 tablespoon of water is needed. Press into prepared baking dish. Place in the freezer for 10 minutes.
   
3. In a food processor, pulse the coconut sugar until it turns to powder. Add the avocado, 1 teaspoon vanilla, salt,
   ¹
   ⁄
   ₃
   cup cocoa, and remaining flour. Spread the mixture over the chilled crust.
   
4. In a small bowl, whisk together 2 tablespoons of cocoa powder, 2 tablespoons maple syrup, and
   ¹
   ⁄
   ₂
   teaspoon vanilla until smooth. Pour the glaze over the top of the bars and refrigerate for 30 minutes. Cut bars with a sharp knife and remove from pan.
   

PER SERVING
Calories: 237
|
Fat: 3g
|
Protein: 3g
|
Sodium: 38mg
|
Fiber: 4g
|
Carbohydrates: 55g
|
Sugar: 42g

These brownies are so dense and fudgy, it’s hard to believe they are full of healthy ingredients like avocado, wheat flour, and coconut sugar!

1. Preheat oven to 350°F. Grease a glass 9" × 9" baking dish.
   
2. In a large bowl, beat together the avocado and almond milk until very smooth and creamy. Add the coconut sugar and maple syrup. Add the vanilla and mix until very smooth.
   
3. Add the baking powder, salt, cocoa powder, and flour together and mix until just incorporated. Add the chocolate chips or chunks.
   
4. Pour mixture into the prepared dish. Cover and bake for 30–35 minutes. A toothpick inserted in the center should come out clean. Store any leftovers in the refrigerator.
   

PER SERVING
Calories: 320
|
Fat: 10g
|
Protein: 4g
|
Sodium: 75mg
|
Fiber: 6g
|
Carbohydrates: 70g
|
Sugar: 45g

A simple shortbread recipe becomes spectacular with melted chocolate and chopped nuts. Few ingredients and a simple procedure make these the perfect quick treat.

1. Preheat oven to 350°F. Butter a 9" × 9" baking dish.
   
2. In a medium mixing bowl, cream together butter and coconut sugar thoroughly. Add flour and mix well. Spread into the prepared dish and bake for 15–20 minutes.
   
3. Remove from oven and spread chocolate over the intact cake. Sprinkle with chopped almonds and slice into bars to serve warm or allow to cool before enjoying. Store in an airtight container.
   

PER SERVING
Calories: 550
|
Fat: 35g
|
Protein: 6g
|
Sodium: 6mg
|
Fiber: 6g
|
Carbohydrates: 60g
|
Sugar: 17g

Blondies are the vanilla version of a classic chocolate brownie. These blondies have a thick, chewy cookie bar base made of healthy spelt flour and coconut sugar.

1. Preheat oven to 325°F. Butter a glass 7" × 11" baking dish.
   
2. In a medium mixing bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
   
3. In a large bowl, add melted and cooled butter, molasses, coconut sugar, and powdered honey. Mix well until combined. Add beaten eggs and vanilla. Stir until incorporated.
   
4. Pour batter into the prepared dish. Bake for 35–40 minutes, or until browned, covering with foil halfway into baking. Be careful not to overbake. Allow to cool for 15 minutes before cutting into bars.
   

PER SERVING
Calories: 250
|
Fat: 9g
|
Protein: 3g
|
Sodium: 212mg
|
Fiber: 2g
|
Carbohydrates: 39g
|
Sugar: 24g

Undeniably delicious and completely vegan, these oat bars are packed with strawberries, nuts, and grains in a healthy dessert bar that also satisfies a sweet tooth.

1. Preheat oven to 350°F. Spray a 9" × 13" glass baking dish with cooking spray.
   
2. In a medium mixing bowl, mix together Earth Balance Buttery Baking Sticks, coconut sugar, baking powder, and sea salt. Add the crushed walnuts, oats, and flour and mix until combined. The mixture should be soft and pliable and not sticky.
   
3. In a small bowl, combine the jam with the vanilla.
   
4. Scoop out about half of the dough mixture and press into the bottom of the baking dish. Spread the jam over the dough. Gently crumble the remaining dough over the jam and press very slightly to flatten a bit.
   
5. Bake in the oven for 20–25 minutes or until the top has become a golden color and the jam is bubbling slightly. Let cool before cutting.
   

PER SERVING
Calories: 383
|
Fat: 23g
|
Protein: 4g
|
Sodium: 405mg
|
Fiber: 3g
|
Carbohydrates: 55g
|
Sugar: 17g

This traditionally egg-rich confection is easy to make egg-free. Agar-agar powder creates a custard that is vegan-friendly and contains less fat. Sprinkle powdered xylitol over the tops of these bars right before serving in true classic lemon bar style.