So last year I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest event. One last day to vote for your favorite in last year’s entries. Click here if it’s still January when you’re reading this to vote for your favorite and enter to win a cool gift pack from NuNaturals brand stevia. I’ll be announcing the top pick from your votes on Wednesday, February 4th.
Out with the old, in with the new……….
In 2015, Canned Time will feature a new recipe from a different blogger each month again. This year’s theme:
Family Favorite Dessert – Veganized
First up this year with the January entry is Cara Reed who you all know and love from
So let’s get this thing started………..here’s Cara!
Cara Reed’s “V-Day Raw Cake Pops 2”
I’m still very new to going sugar-free and it’s something that I am trying to embrace. If this is the first you have heard of me, let me give you some background info. Hi there. I’m Cara and I run the website, Fork & Beans. I am crazy for allergen-friendly baking. I live for it. But my life took an interesting turn several months ago when I was told that I had an intestinal infection called Candida overgrowth which is a type of yeast fungus that feeds off of sugar. From that day to now, I have been balancing a diet that is sugar-free and somewhat restrictive. Can I be honest? It’s been an incredibly fun journey. I will let you giggle at that because it sounds ridiculous at first thought. This is the girl who used to thrive over creating copycat treats into gluten, egg, and dairy-free goodies and loved spending time with my oven. I loved sugar. Loved sprinkling it over dough and loved working with it without reservation.
So what happens when someone like me is told to stop eating sugar? Sweat with panic. Sure, that happens in the first moment but then what? I get back into the kitchen and find awesome recreations of the recreations I once made, that’s what. This time, however, I’m learning how to do so with safe ingredients that don’t mess up my blood sugar levels and keeps my Candida at bay. I found it even more serendipitous when Angela from Canned Time invited me to be a part of a blogger event, “Family Favorite Desserts” where each blogger shares a favorite dessert that has been veganized. The catch? It has to be made with stevia. That is all I can have these days anyway, so perfect.
So enter my new relationship with stevia. I will say, it took me some time to not only get used to it but also learn how to use it properly but I truly believe that is where a good brand comes in handy. (NuNaturals has been by far my favorite tasting stevia I have tried). It takes adjusting and to be honest, this journey hasn’t been about eating sweet treats every day.
I used to crave sweets around 3pm and then after dinner every day and would indulge that craving every time (I HAD to). Now that I have removed sugar from my diet, I might want something sweet every other day or so (which is insane considering, well…ME). So for those days I need something fun and sweet, these no-bake (almost raw) cake pops do the trick. Valentines-ready too! I am such a sucker for cake. It’s the one thing that I miss but since my diet is so limited right now, this is about the closest I can get to it. Which is totally fine by me because these no bake cake pops are insanely good!
No Bake Cake Pops (Sugar Free) by Cara Reed
Candida Friendly, gluten/grain/dairy/egg-free,
Makes 16 Cake Pops
- 1 c. raw walnuts
- 1/2 c. filtered water (you might need an extra teaspoon or two)
- 1 heaping Tbsp. coconut butter
- 25-30 drops NuNaturals liquid Stevia
- 1/8 tsp. vanilla extract
- pinch of sea salt
- 2 c. cashew meal (or almond flour)
- 2 Tbsp. carob powder (or raw cacao powder)
Cake Pop Coating:
- 5 Tbsp. carob powder (or raw cacao powder)
- 3 Tbsp. coconut oil, melted
- 10-15 drops vanilla liquid NuNaturals stevia
- pinch of sea salt
In a high-speed blender (you will need an “S” blade), place the walnuts, water, coconut butter, Stevia, vanilla and salt inside. Blend until completely smooth. You might need to stop it on occasion and then scrape the sides. This will take around five minutes. Add a teaspoon of water at a time if it is still not smooth.
Transfer the walnut mix into a large bowl and add the carob powder and cashew meal. Stir until completely mixed in. The batter should be thick.
Chill in the fridge for 30 minutes.
Remove from the fridge and create approximately 16 smooth balls with your hands. Place a lollipop stick into each ball, ensuring that is in secure.
In a bowl, mix the ingredients for the coating until smooth. Dip each cake pop until completely coated. Allow to set on a piece of parchment paper. Chill until set.
Give the gift of health this upcoming Love Day…in the shape of a cake pop, made with fresh, good-for-you ingredients.
Looking for amazing sweet treats that happen to also be gluten, egg, and dairy free? Check out my cookbook, Decadent Gluten-Free Vegan Baking. Nominated by VegNews as one of the most anticipated cookbooks of 2014, this contains every recipe you need in order to be set in the kitchen.
I’d love to hear from you! Follow me:
Thanks so much Cara!
Much more to come this year as each month will have a new
Family Favorite Dessert – Veganized entry for you here at Canned-Time.com
More from my site
- Footloose and Dairy-Free – a guest posting from Karen Page, author of “The Vegetarian Flavor Bible”
- Post-Superbowl Spicy Split Pea Avocado Soup