So many of the sugar-free recipes out there you read and then stumble upon something that you’re not too keen on – or is this just me?! Whether it’s a load of dates, agave nectar, coconut sugar, stevia or even the better brown rice syrup, things are sweetened with something (even some of my recipes!).
I know a few of you have got in touch to tell me about Davina’s 5 weeks to sugar-free. I’m going to review her book in due course but yes she does use maple syrup and honey which still have a major fructose element. Recipes like this are great for transitioning off refined sugar to something slightly better and more natural alternatives, but If you’re trying to change tastebuds & cravings more significantly, maple syrup/honey substitution isn’t the way to go. I love Davina & what she’s doing but I’m telling you that the Mentor Me Off Sugar recipes & meal plan will get much more significant & better results.
So with all these sugar substitutes bounding around in ‘sugar-free’ recipes, I’ve really got a lot of time for recipes that don’t contain any of the above and are more truely fructose free. They’re just naturally sweet because of the clever combination of ingredients & flavours. My sweet potato & walnut cake falls into this category and is one of my most popular recipes.
This mouse uses CHICKPEAS as a base. Yes chickpeas…in a dessert/mousse. Now before you start scoffing (I know my friends will!), I literally beg you to try this recipe. Since Emma sent it over I’ve whipped it up 4-5 times slightly tweaking it each time to my own taste. I just love how easy, quick and tasty it is. It’s pretty high in (healthy) fats & protein and so it’s ridiculously filling.
You could have it as breakfast, a snack or a treat in the evening when the post meal sweet temptation rocks in. It will satiate and satisfy you so much, you won’t want much else.
Sugar-free cookie dough mousse
- ½ tin (120g) chickpeas, drained (I recommend KTC as they’re softer than most other brands)
- 4 tbsp peanut, cashew, hazelnut or almond butter (100% nuts)
- 100g ripe avocado
- 10g cocoa powder
- 40g unsweetened protein powder (or 15g coconut/wholemeal flour)
- ½ tbsp melted coconut oil
- 1 tsp vanilla extract
- Approx. 55ml milk (I use unsweetened almond milk)
- Raw cacao nibs or 60g 85%+ dark chocolate, chopped into small chunks
Optional toppings: unsweetened coconut flakes, grated dark chocolate
- Blend all the ingredients except the dark chocolate together in a food processor or blender, then
- gently stir through in the chocolate.
- Taste and add a little more coconut oil or vanilla extract if you prefer a sweeter mousse. Add more milk if you need to make it slightly more runny.
- Pour into four glasses or ramekins – shot glasses work well – and refrigerate for at least an hour (Laura – I eat it straight away, so impatient!)
- Add your toppings and serve.
Emma’s Free ebook
Emma has launched a free recipe ebook with some brilliant and properly sugar-free recipes. It costs just £1.99 but if you use the code FITFOODJAN this month, you can download completely free. She does tend to use a protein powder which I’m personally undecided on and tend to avoid (although I’m going to try the one Emma recommends). Just be careful when ordering things like protein powders so that you don’t order one with Sucralose or another artificial sweetener – protein powders can be a bit sneaky in adding something sweet (& usually very artificial) in. Anyway, I’ve been making this recipe with the coconut flour substitute (works fine) and on occasion just with an extra dollop of nut butter. The recipes in Emma’s book are really great – this girl has natural talent so check it out for some inspiration.
Are you absolutely mortified at the thought of having chickpeas in a mousse? Do you find it frustrating that so many ‘sugar-free’ recipes aren’t truly sugar-free? Have you got Davina’s book yet? Comment below and please let me know if you try and what you think.