The Nosh Pit - Sugar-Free Desserts

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Sugar-Free Desserts

Regardless of how you feel about it, autumn is just around the corner. With the lazy, hazy, crazy days of summer in the rear-view mirror, it’s time to face the reality that perhaps some of us went a bit “crazy” with the high-fat, high-sugar fare so oft readily available at the cottage, BBQ’s, picnics et al. If you were one of the folks with a sweet-tooth who partook in those multiple helpings of dessert heavy on the refined sugar at every summer get-together, because you know, it’s summertime, take heart. There are a myriad of sugar-free desserts that will still satisfy that aforesaid sweet-tooth, but likewise, are healthy for a body. Take a gander at these tasty and healthy sugar-free desserts.

Cherries With Ricotta &Toasted Almonds from Eating Well

Ingredients:

3/4 cup frozen pitted cherries

2 tablespoons part-skim ricotta

1 tablespoon toasted slivered almonds

tsp of vanilla

Directions:

Heat cherries in the microwave on High until warm, 1 to 2 minutes. Stir in vanilla with the ricotta. Top the cherries with ricotta mixture and almonds. To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta. Enjoy!

Vegan Sugar Free Chocolate Cake from The Sugar Free Vegan

Ingredients:

Cashew Cream:

3/4 cup cashews

1/2 cup water

1 tsp lemon juice

1/4 tsp apple cider vinegar

pinch of salt

Cake:

1/2 cup ground walnuts

1-2/3 cup gluten free flour mix (you can use regular flour if you prefer)

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1/2 cup vegetable oil

1/2 cup agave

1/2 cup maple flavored agave

1/2 cup cashew cream (from above)

1/2 cup water

vegetable oil spray for pan

Frosting:

3/4 cup Earth Balance or other vegan butter

1/4 cup agave

1/4 cup maple flavored agave

1/2 cup cocoa powder

1/2 cup unflavored soy milk

1 tsp vanilla

1/2 cup chopped walnuts

Directions:

Place cashews in enough water to cover them and allow to soak for at least 4 hours. Place rinsed, softened cashews in a high speed blender with water, lemon juice, apple cider vinegar and salt. Blend until you have a thick sauce with no cashew chunks. Set aside. Pre-heat your oven to 350°F and spray a 9-inch round or 8x8-inch square pan with the vegetable spray. In your food processor, plus the walnuts until they are completely ground and flour-like. Take care not to over-grind so they don't turn into a nut butter. Add your gluten free flour, cocoa powder, baking soda and salt to the food processor and pulse a few times with walnuts until they are completely mixed. In a stand mixer or mixing bowl, combine the vegetable oil, agave, maple agave and cashew cream. Blend in 1/2 cup water. Add your dry ingredients to the wet mixture and blend until well combined, then pour the mix evenly into your prepared pan. Bake your cake 30-35 minutes, until the top center of the cake springs back upon touch. Remove from oven and place cake on a rack to cool. While your cake is baking, make your frosting by adding all ingredients into a stand-up mixer with the whip attachment and blend until stiff and creamy. Place in fridge. Finely chop 1/2 cup walnuts and set aside for garnish. Once your cake has completely cooled, turn over onto a platter. Remove your frosting from the fridge and start by frosting the top of the cake, then the sides. Sprinkle with walnuts. Enjoy!