My Favorite Sugar-Free Holiday Treats

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I’ve gotten so many requests in blog comments, emails and on social media to share my favorite recipes, and I’m excited to say that I listened!

I asked three awesome women (all bestselling authors, wellness warriors and amazing cooks) to share one of their favorite sugar-free desserts for the holidays. These treats will rock your world! Candice Kumai shared her matcha chocolate chip cookies, Sarah Wilson shared her Christmas berry swirl cheesecake and Kris Carr gave us her cinnamon banana ice cream.

I also shared one of my Instagram hits … my berry crumble!

Keep reading for the recipes…

Sugar-Free Berry Crumble
By Gabby Bernstein

This is one of my favorite desserts to make year round! I don’t follow recipes, so I recommend you have fun and get experimental with this. I included some basic quantities, but I believe time in the kitchen is all about fun and should be an adventure. 🙂

Ingredients
– A bunch of your favorite berries (you can also add peach slices)
– About 2 Tbsp. flour of your choice (I use millet)
– A sprinkling of sweetener of your choice (I use monkfruit)
– Enough gluten-free oats to cover the berries
– Drizzle of butter or coconut oil

Directions
1. Preheat oven to 350° F and lightly grease a pan with coconut oil.
2. Spread the berries across the pan.
3. Sprinkle flour over berries.
4. Sprinkle sweetener of your choice.
5. Top with gluten-free oats.
6. Drizzle with butter or coconut oil.
7. Bake at 350° F for 1 hour until the oats begin to brown.

Matcha Chocolate Chip Cookies
By Candice Kumai

Makes approx. 12 cookies.

Candice is the golden girl of the wellness world! She based these super moist and delicious cookies on the most popular cookie recipe from her first book, Pretty Delicious. They taste even better the next day!

Ingredients
– 1/4 cup unrefined coconut oil
– 1 tsp. vanilla extract
– 1/3 cup organic sugar OR 6-8 drops of stevia
– 1 large ripe banana, mashed
– 1 cup gluten-free flour
– ½ tsp. baking powder
– ¼ tsp. sea salt
– 1 Tbsp. high-quality matcha powder
– 1 cup organic rolled oats
– 1 cup vegan semisweet chocolate chips or sugar-free chocolate chips

Directions
1. Preheat oven to 325° F.
2. In a medium bowl, whisk the gluten-free flour, baking powder and salt together. Set aside.
3. In a large baking bowl, add unrefined coconut oil, vanilla and sugar (or stevia if making sugar-free), whisk well to combine. Use a rubber spatula to scrape the sides and bottom of the bowl as necessary. Mix in the mashed banana, whisking until well incorporated.
4. Add the dry ingredients to the wet, and whisk until they’re combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in your sifted matcha powder and fold into cookie dough using a rubber spatula.
5. Chill the cookie dough in the refrigerator for 15 minutes.
6. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Use a tablespoon to scoop out 1½-inch dough balls, placing them about 1 inch apart on the baking sheet.
7. Bake until slightly golden on top, about 10-13 minutes.
8. Cool on the sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

Christmas Berry Swirl Cheesecake
By Sarah Wilson

Serves approx. 12

When you want to seriously impress with your baking skills, this cheesecake will blow away everyone at the table! The dense, creamy filling, nutty base and beautiful berry swirl on top make it a total crowd-pleaser! This recipe is from Sarah’s I Quit Sugar Christmas Cookbook.

 

Ingredients

Cake Filling
– 750 g (scant 3.5 cups) cream cheese, at room temperature
– 2 Tbsp. yogurt or sour cream
– 3 Tbsp. coconut cream
– ½ cup rice malt syrup
– 1 egg
– Dash vanilla powder
– 1 cup frozen raspberries

Cake Base
– 1 cup shelled pistachios or hazelnuts
– 1 cup shredded or desiccated coconut
– 1 cup almond meal, or other nut meal, or LSA
– 120 g (½ cup) unsalted butter, softened

To Decorate
Extra raspberries and mint leaves

Directions

1. Preheat the oven to 160°C/325°F/Gas Mark 3 and line the sides and base of a 23 cm (9-inch) springform pan with parchment paper.
2. To make the cheesecake base, grind the nuts in a food processor until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you’ll release the oils in the nuts and achieve the right doughy consistency. Add more butter if required. Press into the tin, covering the base and sides to an even thickness (about 5 mm or <¼ inch). Bake 5-8 minutes until starting to turn golden. Remove from the oven and allow to cool completely in the tin.
3. Meanwhile, place raspberries in a blender and slowly drizzle in enough water to make a puree. Transfer to a small saucepan and stir over medium heat until raspberries thicken to a syrup-like consistency. Allow to cool.
Combine the cream cheese, yogurt, coconut cream, syrup, egg and vanilla powder in a large bowl using a wooden spoon. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking).
4. Spoon half the mixture into the cold base and smooth surface. Dot teaspoons of raspberry sauce over cheesecake surface. Using a skewer, swirl raspberry over cheesecake surface. Pour remaining cream cheese mixture over and smooth surface. Return to the oven for 20 to 30 minutes or until the mixture pulls away from the base a little and the center is custard-like (don’t overcook).
5. Place in the fridge for at least 2 hours to firm before serving. Decorate with extra raspberries and mint leaves. 
Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it can taste too eggy.

Banana Cinnamon Ice Cream
By Kris Carr

Serves 1 (about ¾ cup); double recipe for 2 people

This simple, ultra-healthy dessert from my dear friend and green-drink guru Kris Carr is perfect to whip up in a blender or food processor anytime! If you’ve never had banana ice cream, you’ll flip out about how creamy it is. I love how the cinnamon gives it a warm holiday touch.

– 1 banana, cut into chunks and then frozen
– ⅛ tsp. vanilla extract
– ⅛ tsp. ground cinnamon

1. Put all ingredients in your work area.

2. In a high-speed blender or food processor, blend frozen banana chunks, vanilla extract and cinnamon on low until smooth. Enjoy immediately.

Spirit Junkies, what do you think of these sugar-free dessert recipes? Let me know in the comments, and share your own favorite holiday treat!

Keep Reading
My Spiritual and Practical Tips for Staying off Sugar
Spiritual Tips for Changing Your Diet
My Spiritual Thanksgiving Tips & Favorite Pumpkin Recipe

Read or leave comments

24 COMMENTS

  1. Thank you for these sugarless, dairy free gluten free recipes! Funny how they came to me the day after I scrounged looking for desserts like these! I’ve got my chia pudding now in the frig, and my list ready to make some more scrummy things, while I try to cut way, way down on my sugar (yes, I’m a sugar junkie too). Nameste’

  2. Thank you for sharing I was waiting for this post!! I do have a question, could I replace the gluten free flour for almond flower instead when making the matcha chocolate chip cookies?

    1. You likely can, but I recommend Googling around about substituting almond flour. It has a higher fat content than other flours, so it’s not usually a 1:1 substitution.

  3. Thank you, for sharing Gabby! Through your inspiration, I have also gone sugar-free & doing the Body Ecology protocol. I love coming up with new sugar-free recipes on my new blog – thanks again for being the change. Love & Light. xo

  4. Thank you for the Sugar Free Crumble recipe – the way you put everything together on your IG stories looks so easy while the recipe I have takes time. I’ll throw one together soon!

  5. I will be trying both yours and Kris’s recipes! I am always looking for more healthy (and simple!) ideas!! I have a question on your berry crumble – can you use frozen berries? I know in some recipes using frozen can make it watery and fresh berries can be better – let me know!
    xo Jen

  6. I made the banana ice cream but started w/ ripe room temp bananas and subbed Almond extract for vanilla (i was out ) and THEN I froze it and it was awesome.

  7. Thanks for these awesome recipes Gabby! I embarked on a major overhaul this year and have been 32 days totally fruit and sugar free. I feel amazing but with the holidays approaching I am in need of some yummy treats that will keep me feeling great. Perfect timing.

    Also, I just finished your book “The Universe Has My Back” and I LOVED it. The lessons, the stories and exercises have helped me soooo much. Thank you, thank you.

    Have a wonderful Christmas.

  8. I love all of these so much, Gab! I am making them for the Holidays. I also bought Sarah Wilson’s Christmas Sugar-Free Cookbook. 18 months off of sugar now! Woot! Love you and Happy Hanukkah. See you in 2018! <3 Heather

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