Low-sugar sweets for your sweet
To paraphrase Snoopy cartoonist Charles M. Schulz, all you need is love, but a little dessert now and then doesn’t hurt, either. So this Valentine’s Day, treat your one and only to something extra special for afters. Not only are these Valentine sweets delightful to the eye and the taste buds, they’re also low-sugar. By replacing sugar with Lakanto sweeteners, you can create delectably sweet delights with a fraction of the calories. Made from the melon-like monkfruit, Lakanto has 93 percent fewer calories than sugar, zero net carbs and zero glycaemic impact. It’s just one more way to show your significant other how much you care.
“My heart is yours” low-sugar ice cream sandwiches
Super cute, incredibly delicious and just the right amount of romantic. If your Valentine is an ice cream-lover, then this is your go-to dessert this February 14.
½ tsp vanilla essence
1 cup plain flour
½ cup Lakanto Baking Blend
1 tsp baking powder
1 tsp natural food colouring
Repeat the above to create multiple colours
FroPro no added sugar ice cream
1. Preheat oven to 160°C. In a large bowl, add all ingredients except for ice cream and mix to combine.
2. Repeat this recipe 2-3 times to create different coloured doughs.
3. In a bowl, carefully combine the coloured doughs and then roll this mixture out between greaseproof paper until you have the desired marbling.
4. Carefully cut cookies into the desired size (use a heart shape cutter), remembering they’ll get about 25 percent larger when cooked.
5. Bake the cookies for 12-18 minutes or until the edges are crisp. If you bake your cookies for a shorter amount of time, they’ll be crisp on the outside and like a brownie on the inside. If you bake your cookies for a longer time, they’ll be crisp all the way through.
6. Once cool, take your sugar-free ice cream, place a scoop between two cookies, press together and then enjoy with your special someone.
Raw raspberry and cacao low-sugar slice
The ultimate combo: cacao and raspberry. These little squares are morsels of heaven, and a perfect nutrient-dense treat to enjoy by yourself or with your favourite person.
For the base
½ cup pecans
1 tbsp coconut flour
2 tbsp Lakanto Baking Blend
¼ cup raw cacao powder
Pinch good-quality salt
6 or more soft Medjool dates, pitted
For the filling
3 cups frozen or fresh raspberries
3 cups desiccated coconut
⅓ cup Lakanto Maple Syrup
½ cup canned coconut cream, solid part only
½ cup virgin coconut oil, melted
1 tbsp beetroot powder, optional for colour
For the chocolate topping
1 tbsp raw cacao powder
2 tsp Lakanto Maple Syrup
2 tbsp Lakanto Icing Powder
10g (2 tsp) full-fat coconut cream
2 tsp virgin coconut oil
½ tsp pure vanilla extract
1. Make the base. Add everything except the dates to a food processor. Pulse until very small crumbs have formed, then add dates and pulse until the mix starts to clump together (if this doesn’t happen, add more dates). Press base into the base of the tin, not pressing down too hard, as this compacts the filling, and alters the texture of the base.
2. To make the filling, add the raspberries to a small saucepan over medium heat. Simmer for 5-10 minutes or until the mixture has intensified and formed a jammy texture.
3. Add the raspberries and rest of the filling ingredients to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin on top of the chocolate crust.
4. Make the chocolate topping. Melt coconut oil in a heatproof bowl over a pot of just simmering water. Once liquid, add remaining ingredients then whisk together until smooth. Pour final later onto cake, and reset in freezer.
5. To serve, you need to defrost the cake for 30 minutes to 1 hour before cutting into servings. Top with satsuma or mandarin slices for an extra pop of colour if desired.