All the recipes in this blog are free from refined sugar and use either zero or low sugar natural sweeteners. 

These include xylitol, stevia and yacon syrup - demonstrating that it's possible to enjoy sweet goodies without raising your sugar levels.

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This is one magnificent beastie of a dessert.   What’s more it’s raw, vegan and packed full of goodness.

It’s adapted from one of Kate Magic’s raw food recipes.  The original recipe contains quite a lot of raisins and some sweet chocolate, making it out of bounds for someone on a low sugar diet.  So I’ve taken the sweetness down a few notches with some lower sugar ingredients.  I’m happy to testify that it’s still heavenly and flavoursome -  I had quite a few spoonfuls to make absolutely sure.

Kate also uses 2 Medicine Flower Extracts for flavouring  – coffee and rum.  The Medicine Flower extracts are topnotch natural food flavourings and are certainly worth investing in, if you going to use them frequently, (they don’t come cheap at over £20 for 15 ml) but as this was unlikely to be the case for me with coffee and rum, I substituted them with some ground coffee and caramel extract.  (Cheaper rum flavourings were nowhere to be found – maybe they’re too 1970s and have fallen out of fashion).

For the chocolate on the top, rather than going for a no-added sugar choc bar as an alternative, I’d really recommend making it from cacao paste then adding a zero/low sugar sweetener.  It’s worth it.  No added sugar bars can be a bit sorrowful and bland and we’re talking about a wow factor pud here.

The quantities below are for a 1 Ib loaf tin – (line with foil if it’s not a silicon one).

The sponge part:

90g almonds
30g chia
30g golden (inca) berries chopped up very small
1 tbsp erythritol (ground to icing sugar consistency)
5 drops caramel essence
30g lucuma
30g maca
2 tsp chaga
½ tsp ground coffee
310 ml water

The creamy bit:
400g coconut yogurt
100g lucuma
10 drops of caramel essence

Choc part:

2 tbsp cacao powder
80g cacao paste
1 tsp coconut oil
1½ tbsp ground erythritol (ground to icing sugar consistency)
5 drops of caramel essence.

Grind the almonds and the chia seeds in a food processor to make a flour.
Add the flour, sweetener and chopped golden berries to a bowl and add lucuma, maca, chaga and coffee. Mix well.
Stir in the water gradually.
Divide the mixture in half.
Press the first half of the mixture into the tin.
Mix the coconut yogurt with the lucuma and flavouring.
Spread half the cream over the top of the sponge.
Scatter 1 tbsp of cacao paste over the cream.
Put the remaining sponge over the top of the cream.
Spread the remaining cream over the last layer of sponge.
Scatter 1 tbsp of cacao powder.
Gently melt the cacao paste and coconut oil in a bowl over a pan of simmering water.
When melted add the sweetener and flavouring and stir in well.
Pour onto a silicon tray or some baking paper.  Spreading out the chocolate into a thin layer.
When completely cool, break into shards over the top of the dessert.

Put in the fridge to set and rejoice.

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