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No Added Sugar Recipes, Los Angeles, CA (2026)

02/25/2026

No Added Sugar Date-Caramel Spice Layer Cake 🍰🍯

A tender spice cake layered with creamy date-sweetened frosting and finished with a warm date “caramel” drip.

📋 Ingredients

Cake (two 8-inch layers)

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp fine salt

3/4 cup unsweetened applesauce

2 ripe bananas, mashed (about 1 cup)

2 large eggs

1/2 cup milk (unsweetened dairy)

1/3 cup neutral oil or melted unsalted butter

2 tsp vanilla extract

Date paste (for batter + frosting)

1 1/2 cups pitted Medjool dates (about 270 g), divided

3/4 cup hot milk (unsweetened dairy), divided

Frosting

12 oz (340 g) cream cheese, softened

6 tbsp unsalted butter, softened

1 tsp vanilla extract

Pinch of salt

Date “caramel” drizzle

3/4 cup pitted Medjool dates (about 135 g)

1/2 cup hot milk (unsweetened dairy)

1 tbsp melted unsalted butter

Pinch of salt

1/2 tsp vanilla extract

Oat crumble topping

1/2 cup rolled oats

1/3 cup chopped almonds (or walnuts)

2 tbsp melted unsalted butter

1/2 tsp cinnamon

Pinch of salt

🍳 Method

Heat oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment.

Make the date paste: Put 1 1/2 cups dates in a bowl and pour over 3/4 cup hot milk. Soak 10 minutes, then blend until completely smooth.

Measure out 1 cup of the blended date paste for the cake batter. Reserve the remaining date paste for the frosting (you should have roughly 1/2–2/3 cup left).

Make the crumble: In a bowl, mix oats, chopped almonds, melted butter, cinnamon, and salt until clumpy. Spread on a small parchment-lined tray. Bake 8–10 minutes until lightly toasted. Cool completely.

In a bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, and salt.

In another bowl, whisk applesauce, mashed banana, eggs, milk, oil (or butter), vanilla, and the 1 cup date paste until smooth.

Stir dry ingredients into wet just until combined. Divide evenly between pans.

Bake 22–28 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out and cool completely.

Make the frosting: Beat cream cheese and softened butter until smooth. Beat in reserved date paste, vanilla, and salt until creamy. If it feels too soft, chill 15–20 minutes before frosting.

Assemble: Place one cake layer on a plate. Spread on a thick layer of frosting. Add the second layer and frost the top and sides.

Make the date “caramel” drizzle: Soak 3/4 cup dates in 1/2 cup hot milk for 10 minutes. Blend with melted butter, salt, and vanilla until smooth and pourable.

Drizzle the date caramel over the top edge so it drips down the sides. Sprinkle the cooled oat crumble on top. Chill 30 minutes before slicing for cleaner pieces.

⏲️ Timing

Prep: 35 minutes
Cook: 28 minutes
Total: 1 hour 33 minutes

💭 Tips

If your dates are dry, soak 5 extra minutes so the blends turn silky (no grainy bits).

For neat layers, chill the cakes 20 minutes before assembling.

If the drizzle thickens as it cools, blend in 1–2 tbsp milk to loosen it.

📦 Storage

Refrigerate covered for up to 5 days.

Let slices sit at room temp 10 minutes before serving for the softest frosting.

02/14/2026

No Added Sugar Caramel-Drizzled Cheesecake 🍰🍓

Creamy baked cheesecake with a date “caramel” drizzle and a simple whipped cream finish.

📋 Ingredients

Crust

1 cup rolled oats

1 cup raw almonds (or walnuts)

10 Medjool dates, pitted (about 180 g)

1/4 tsp salt

2 tbsp melted unsalted butter

Cheesecake filling

16 oz (450 g) cream cheese, softened

1 cup plain Greek yogurt (unsweetened)

3 large eggs

1 cup pitted Medjool dates (about 180 g)

1/2 cup milk (unsweetened dairy), hot

Zest of 1 lemon

2 tbsp lemon juice

2 tsp vanilla extract

Pinch of salt

Date “caramel” drizzle

3/4 cup pitted Medjool dates (about 135 g)

1/2 cup milk (unsweetened dairy), hot

1 tbsp melted unsalted butter

1/2 tsp vanilla extract

Pinch of salt

Whipped topping + serving

3/4 cup heavy cream (cold, unsweetened)

1 tsp vanilla extract

6–8 strawberries (for serving)

🍳 Method

Heat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment. Wrap the outside of the pan tightly with 2 layers of foil (for a water bath).

Make the crust: In a food processor, pulse oats and almonds into a coarse crumb. Add dates and salt and process until it clumps. Drizzle in melted butter and pulse to combine. Press firmly into the pan. Bake 10 minutes, then cool.

Make the date paste for the filling: Pour hot milk over 1 cup dates. Soak 10 minutes, then blend until completely smooth.

Make the filling: Beat cream cheese until smooth. Mix in Greek yogurt, then eggs (one at a time). Mix in the blended date paste, lemon zest, lemon juice, vanilla, and salt until smooth.

Pour filling over crust. Place springform pan in a larger roasting pan. Add hot water to the roasting pan until it reaches about halfway up the springform pan.

Bake 50–60 minutes, until the edges are set and the center still has a gentle wobble. Turn off the oven, crack the door, and let the cheesecake sit 30 minutes.

Remove from water bath, cool to room temp, then refrigerate at least 6 hours (overnight is best).

Make the drizzle: Pour hot milk over 3/4 cup dates and soak 10 minutes. Blend with butter, vanilla, and salt until smooth and pourable. (Add 1–2 tbsp more milk if needed.) Chill until slightly thick.

Make whipped topping: Whip heavy cream with vanilla to soft peaks.

Serve: Slice cheesecake, add a dollop of whipped cream, drizzle date “caramel,” and serve with strawberries.

⏲️ Timing

Prep: 30 minutes
Cook: 60 minutes
Total: 7 hours 30 minutes

💭 Tips

For a super-smooth filling, beat cream cheese first until totally lump-free before adding anything else.

If your dates are dry, soak 5 extra minutes so the drizzle blends silky.

Clean slices: dip a knife in hot water, wipe, slice, repeat.

📦 Storage

Refrigerate covered for up to 5 days.

Freeze slices (wrapped well) up to 1 month; thaw overnight in the fridge.

02/09/2026

No Added Sugar Blueberry Brie Jalapeño Poppers 🫐🧀

Melty brie-cream cheese filling with a quick warm blueberry spoon-over and a crunchy pistachio finish.

📋 Ingredients

4 large jalapeños (about 120 g), halved lengthwise and seeded

2 tbsp (28 g) plain cream cheese (unsweetened)

1 oz (28 g) brie, rind removed, chopped

1/4 cup (35 g) blueberries

1 tsp (5 ml) lime juice

Pinch of salt

1 tsp (5 g) crushed pistachios

1 tbsp (4 g) cilantro, chopped

Lime wedges, for serving

🍳 Method

Heat oven to 400°F (205°C). Line a sheet pan with parchment.

Arrange jalapeño halves cut-side up on the pan.

In a small bowl, mash the cream cheese and brie with a fork until spreadable. Spoon evenly into the jalapeño halves.

In a small saucepan over medium heat, warm the blueberries with lime juice and a pinch of salt for 3–4 minutes, stirring, just until the berries burst and turn glossy.

Spoon a little warm blueberry mixture over each popper.

Bake 10–12 minutes, until the peppers are tender-crisp and the filling is melty.

Cool 3 minutes, then sprinkle with pistachios and cilantro. Serve with lime wedges.

⏲️ Timing

Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes

💭 Tips

For milder heat, scrape out all the white ribs (that’s where most of the heat lives).

Stop the blueberry topping as soon as it turns glossy—overcooking makes it jammy and less bright.

If brie is very soft, chill it 10 minutes before chopping so it’s easier to work with.

📦 Storage

Refrigerate in an airtight container for up to 3 days.

Reheat on a sheet pan at 375°F (190°C) for 6–8 minutes.

02/09/2026

No Added Sugar Gooey Lemon Butter Cake 🍋🧈

A soft buttery base with a tangy, gooey lemon-cream layer sweetened only with dates and applesauce.

📋 Ingredients

Base

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

4 tbsp (1/2 stick) unsalted butter, melted

1 large egg

1/3 cup unsweetened applesauce

1 tsp vanilla extract

Gooey lemon layer

6 oz (170 g) cream cheese, softened

4 tbsp (1/2 stick) unsalted butter, softened

2 large eggs

1 cup pitted dates (about 150 g)

1/3 cup milk (unsweetened dairy), hot

Zest of 1 lemon

1/4 cup lemon juice (fresh)

1 tsp vanilla extract

Pinch of salt

Optional finish

Extra lemon zest (only if you want it on top)

🍳 Method

Heat oven to 350°F (175°C). Line an 8x8-inch pan with parchment (leave overhang).

Make the base: In a bowl, whisk flour, baking powder, and salt. In another bowl, whisk melted butter, egg, applesauce, and vanilla. Stir dry into wet until a thick batter forms. Press/spread evenly into the pan.

Make date “sweetener”: Add dates to a bowl and pour over the hot milk. Soak 10 minutes, then blend (dates + milk) until completely smooth.

Make the gooey layer: In a bowl, beat cream cheese and softened butter until smooth (spoon or hand mixer both work). Beat in eggs. Mix in the blended date mixture, lemon zest, lemon juice, vanilla, and salt until smooth.

Pour gooey layer over the base and smooth the top.

Bake 28–35 minutes, until the edges are set and lightly golden but the center still jiggles slightly.

Cool completely in the pan, then refrigerate at least 2 hours before slicing for clean, gooey squares.

If using, sprinkle a little lemon zest on top right before serving.

⏲️ Timing

Prep: 20 minutes
Cook: 32 minutes
Total: 2 hours 52 minutes

💭 Tips

For the gooiest center, pull it when the middle still has a gentle wobble; it firms up in the fridge.

If your dates are dry, soak 5 extra minutes so the blend turns silky (no grit).

Lemon intensity varies—start with 1/4 cup juice for a bold tang; reduce to 3 tbsp for milder.

📦 Storage

Refrigerate covered for up to 5 days.

Serve chilled for the cleanest slices, or let sit 10 minutes for softer gooey texture.

02/09/2026

No Added Sugar Chocolate Poke Cake 🍫🍰

A moist chocolate sheet cake poked and soaked with warm date-cocoa sauce, finished with a thick yogurt-cream topping.

📋 Ingredients

Chocolate cake

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large ripe bananas, mashed (about 1 cup)

2 large eggs

1/3 cup unsweetened milk (dairy)

1/4 cup neutral oil or melted unsalted butter

1 tsp vanilla extract

Date-cocoa poke sauce

1 cup pitted dates (about 150 g)

1 cup unsweetened milk (dairy), hot

2 tbsp unsweetened cocoa powder

1 tsp vanilla extract

Pinch of salt

Topping

1 1/2 cups plain Greek yogurt (unsweetened)

1/2 cup heavy cream (unsweetened)

1 tsp vanilla extract

Pinch of salt

Optional finish (must be “no added sugar”)

2 tbsp no-added-sugar dark chocolate chips or chopped no-added-sugar dark chocolate

🍳 Method

Heat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment (leave a little overhang).

In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk mashed bananas, eggs, milk, oil (or butter), and vanilla until smooth.

Stir dry ingredients into wet just until combined. Spread batter evenly in the pan.

Bake 20–26 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.

While the cake bakes, make the poke sauce: Put dates in a bowl and pour over the hot milk. Let soak 10 minutes. Blend soaked dates with the milk, cocoa powder, vanilla, and salt until completely smooth and pourable.

When the cake comes out, let it cool 5 minutes. Use the handle end of a wooden spoon (or a thick straw) to poke holes all over the cake (about 1 inch apart).

Slowly pour the date-cocoa sauce over the warm cake, aiming for the holes. Let it soak in, then cool to room temp.

Make the topping: Whip heavy cream to soft peaks with a whisk or hand mixer. In a separate bowl, stir Greek yogurt with vanilla and salt. Fold whipped cream into the yogurt until fluffy.

Spread topping over the cooled cake. Chill at least 2 hours before slicing.

If using, sprinkle with no-added-sugar dark chocolate chips right before serving.

⏲️ Timing

Prep: 20 minutes
Cook: 25 minutes
Total: 2 hours 45 minutes

💭 Tips

Blend the sauce until ultra-smooth so it flows into the holes easily. If it’s too thick, blend in 1–2 tbsp extra milk.

For clean slices, chill well and wipe the knife between cuts.

If your bananas aren’t very ripe, the cake will taste more “dark cocoa” and less sweet (still good, just more grown-up).

📦 Storage

Refrigerate covered for up to 4 days.

Best texture is day 1–2 when the sauce is fully absorbed.

02/09/2026

Roasted Veggie Buddha Bowl 🥗🍋

Warm roasted vegetables over cauliflower rice with a tangy lemon-herb yogurt drizzle.

📋 Ingredients

Bowl (serves 2)

3 cups (450 g) cauliflower rice

2 cups (180 g) broccoli florets

1 medium zucchini (200 g), sliced into half-moons

1 small red bell pepper (120 g), chopped

1/2 small red onion (60 g), sliced

1 tsp (5 ml) olive oil

1/2 tsp (1.5 g) garlic powder

1/2 tsp (1 g) smoked paprika

1/4 tsp black pepper

1/8 tsp salt, or to taste

2 tbsp (20 g) crumbled feta (optional)

Lemon wedges, for serving

Lemon-Herb Drizzle

1/3 cup (80 g) plain nonfat Greek yogurt (unsweetened)

1 tbsp (15 ml) lemon juice

1–2 tbsp (15–30 ml) water, to thin

1/2 tsp dried oregano

1 tbsp (4 g) dill or parsley, chopped

1 small clove garlic (2 g), finely grated or minced

Pinch of salt and black pepper

🍳 Method

Heat oven to 425°F (220°C). Line a sheet pan with parchment.

Toss broccoli, zucchini, bell pepper, and red onion with olive oil, garlic powder, smoked paprika, black pepper, and salt. Spread in an even layer.

Roast 18–22 minutes, stirring once halfway, until browned at the edges and tender.

While the vegetables roast, warm cauliflower rice in a nonstick skillet over medium heat for 5–7 minutes, stirring often, until hot and mostly dry.

Whisk the Lemon-Herb Drizzle ingredients until smooth and pourable (add water gradually).

Divide cauliflower rice between two bowls. Top with roasted vegetables. Drizzle with sauce. Finish with feta (if using) and a lemon wedge.

⏲️ Timing

Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes

💭 Tips

Drying the cauliflower rice in the skillet keeps the bowl from turning watery.

For extra char, spread broccoli closer to the pan’s edges.

If the drizzle tastes sharp, add an extra tablespoon of yogurt to mellow it.

📦 Storage

Store components separately if possible: roasted veggies and cauliflower rice up to 4 days refrigerated; drizzle up to 3 days.

Reheat veggies and cauliflower rice, then add the cold drizzle just before serving.

02/07/2026

Turkey & Spinach Zucchini Lasagna 🦃🧀

A cozy, scoopable lasagna-style bake with zucchini “noodles” and a savory cheese layer.

📋 Ingredients

1 lb (450 g) ground turkey

2 cups fresh spinach, chopped

2 medium zucchini (about 12–14 oz / 340–400 g total)

1 tsp olive oil

1 tsp Italian herbs

Salt and black pepper, to taste

1 cup no-added-sugar marinara sauce, divided

1 cup ricotta or cottage cheese (unsweetened)

1 large egg

1 1/2 cups shredded mozzarella, divided

🍳 Method

Heat oven to 375°F (190°C). Lightly oil an 8x8-inch (20x20 cm) baking dish.

Slice zucchini lengthwise into thin ribbons (about 1/8 inch / 3 mm). Lay them on paper towels, sprinkle lightly with salt, and let sit 10 minutes. Pat very dry.

Heat olive oil in a skillet over medium-high heat. Add turkey, Italian herbs, salt, and pepper. Cook until browned, breaking it up, 6–8 minutes.

Stir in spinach and cook 1–2 minutes until wilted. If there’s a lot of liquid, simmer 1–2 minutes to reduce.

In a bowl, mix ricotta (or cottage cheese), egg, and 3/4 cup mozzarella until combined.

Assemble:

Spread 1/3 cup marinara in the bottom of the dish.

Add a layer of zucchini ribbons (slightly overlapping).

Add half the turkey-spinach mixture.

Dollop/spread half the ricotta mixture.

Repeat with another 1/3 cup marinara, zucchini, remaining turkey, remaining ricotta.

Top with remaining 1/3 cup marinara and the remaining 3/4 cup mozzarella.

Bake 30–35 minutes until bubbly and browned on top. Rest 10 minutes before slicing.

Spoon the remaining marinara (from the 1 cup total) over each serving as a light drizzle, if you like.

⏲️ Timing

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes

💭 Tips

Patting the zucchini very dry is the biggest guard against watery layers.

Cottage cheese works best if it’s small-curd; for a smoother layer, mash it with a fork first.

For firmer slices, rest 10–15 minutes before cutting.

📦 Storage

Refrigerate covered for up to 4 days.

Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions.

02/05/2026

“Tteok-bokki” Style Radish Stir-Fry 🍳🌶️
Spicy-saucy, chewy vibes—without rice cakes.

✅ 📝 Ingredients
The “Base” (choose one)

2 cups Korean radish (mu), cut into thick sticks (about 3" long, 1/2" thick)

OR 14 oz extra-firm tofu, cut into 1/2" sticks and patted dry

Protein + Veg

1 large boiled egg, peeled

1/2 cup sliced fish cakes (check label: no added sugar)

1 cup chopped green cabbage

2 scallions, sliced (separate whites and greens)

The Sauce

2 tbsp gochugaru (Korean red pepper flakes)

1 tbsp soy sauce (or liquid aminos)

2 tbsp allulose or monk fruit sweetener

1 tsp minced garlic

1 cup water or anchovy broth

Optional finish: 1/2 tsp sesame oil

✅ 👩‍🍳 Steps to Create

Prep the “cakes” (radish option): Bring a pot of water to a boil (212°F) and boil radish sticks for 7 minutes. Drain well.

Build the sauce base: Heat a wide pan over medium heat until hot (~350°F pan surface). Add water/broth, gochugaru, soy sauce, garlic, and sweetener. Bring to a boil (212°F) for 3 minutes, stirring.

Simmer + reduce: Add radish (or tofu), fish cakes, cabbage, and scallion whites. Reduce to a gentle simmer (~190°F) for 10 minutes, stirring occasionally, until glossy and slightly thickened.

Finish: Add the boiled egg and scallion greens. Warm through at ~190°F for 2 minutes. Turn off heat and drizzle sesame oil if using.

✅ 💡 Tips & Tricks

For the chewiest bite, keep radish sticks thick and don’t overboil—7 minutes max.

If using tofu, pan-warm it in the sauce (don’t fry first) to keep it tender and “cake-like.”

Want thicker sauce? Simmer 2–3 extra minutes uncovered until it clings.

📊 Nutritional Info (per serving, 2 servings)
Calories: 168
Net Carbs: 10g
Protein: 11g
Fat: 6g
Fiber: 2g
Total Carbs : 12g

02/03/2026

No Added Sugar German Chocolate Pecan Dump Cake 🍫🥥

A warm, gooey chocolate bake with coconut-pecan crunch and a naturally sweet date-cocoa pour-over.

📋 Ingredients

Cake base

2 very ripe bananas, mashed (about 240 g)

170 g unsweetened applesauce

2 large eggs

120 ml milk (any unsweetened milk)

2 tsp vanilla bean powder (or alcohol-free vanilla)

150 g pitted Medjool dates, finely chopped

35 g unsweetened cocoa powder

180 g all-purpose flour (or whole wheat flour)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Dump topping

80 g rolled oats

60 g almond flour

60 g unsweetened shredded coconut

120 g pecans, roughly chopped (plus a few whole for the top, optional)

1/4 tsp salt

85 g unsalted butter, melted

Date-cocoa sauce (for pouring)

120 g pitted Medjool dates

180 ml hot milk (any unsweetened milk)

1 tbsp unsweetened cocoa powder

1 tsp vanilla bean powder (or alcohol-free vanilla)

Pinch of salt

🍳 Method

Heat the oven to 175°C / 350°F. Grease a 23x33 cm (9x13 in) baking dish and line the bottom with parchment if you want easier lifting.

In a large bowl, whisk together the mashed bananas, applesauce, eggs, milk, and vanilla until smooth.

Stir in the chopped dates and cocoa powder. Let sit 5 minutes so the dates start softening in the batter.

Add the flour, baking powder, baking soda, and salt. Stir just until you don’t see dry flour (don’t overmix).

Scrape the batter into the baking dish and spread evenly.

Make the topping: in a bowl, mix oats, almond flour, shredded coconut, chopped pecans, and salt. Pour in melted butter and stir until clumpy.

“Dump” the topping evenly over the batter (don’t press it down hard—just level it lightly). Add a few whole pecans on top if using.

Bake 35–45 minutes, until the center looks set and a toothpick comes out with moist crumbs (not wet batter).

While it bakes, make the sauce: pour hot milk over dates in a bowl, rest 10 minutes, then blend with cocoa, vanilla, and salt until smooth and pourable.

Serve warm. Spoon sauce over each portion (or let everyone pour their own).

⏲️ Timing

Prep: 20 minutes
Cook: 40 minutes
Total: 60 minutes

💭 Tips

Chop the dates small for the most even “gooey” texture through the cake.

If your dates are firm, soak them in hot water for 10 minutes, drain well, then chop.

For clean slices, cool 30–45 minutes. For the gooey look, serve warm.

📦 Storage

Refrigerate, covered: up to 4 days

Reheat: microwave portions 20–30 seconds, or warm in a low oven

Sauce: refrigerate up to 5 days; thin with a splash of milk when reheating

02/01/2026

No Added Sugar Strawberry Crunch Queen 🍓👑

Creamy strawberry cheesecake-style jars with a crunchy pink crumble—sweetened only with fruit.

📋 Ingredients

Strawberry-date sauce (for layering/drizzle)

200 g strawberries (fresh or thawed frozen)

4–6 soft Medjool dates, pitted (about 80–120 g)

1 tsp lemon juice

Pinch of salt

2–4 tbsp water (as needed for blending)

Creamy filling

225 g cream cheese, softened

240 g plain Greek yogurt (unsweetened)

1 tsp vanilla bean powder (or alcohol-free vanilla)

Pinch of salt

150 g strawberries, finely chopped

Strawberry crunch crumble

90 g rolled oats

60 g almond flour

25 g freeze-dried strawberries, crushed into crumbs

1 tsp vanilla bean powder (or alcohol-free vanilla)

Pinch of salt

45 g unsalted butter, melted

🍳 Method

Make the strawberry-date sauce: In a blender, combine the strawberries, dates, lemon juice, salt, and 2 tbsp water. Blend until smooth. Add a little more water if needed to get a thick, pourable sauce. Set aside.

Make the crumble: Heat the oven to 175°C / 350°F. In a bowl, stir together oats, almond flour, crushed freeze-dried strawberries, vanilla, and salt. Pour in melted butter and mix until evenly clumpy. Spread on a lined baking tray. Bake 10–14 minutes, stirring once halfway, until lightly toasted and fragrant. Cool completely (it crisps as it cools).

Make the filling: In a bowl, beat the cream cheese until smooth (a hand mixer helps). Add Greek yogurt, vanilla, and salt, and mix until creamy. Fold in the chopped strawberries.

Assemble the “Queen” jars: Spoon a little strawberry-date sauce into the bottom of 6 small jars or cups. Add a layer of filling, then a layer of crumble. Repeat once more, finishing with crumble on top.

Chill: Cover and refrigerate at least 2 hours so the filling sets slightly and the flavors blend.

⏲️ Timing

Prep: 20 minutes
Cook: 12 minutes
Total: 2 hours 32 minutes

💭 Tips

Use the softest dates you can find—if they’re dry, soak in hot water for 10 minutes, then drain before blending.

For a crunchier top, only add the final crumble layer right before serving.

Frozen strawberries work well for the sauce; fresh strawberries are nicest folded into the filling.

📦 Storage

Refrigerate, covered: up to 3 days.

Keep extra crumble in an airtight container at room temp: 3–4 days (add it just before eating for best crunch).

01/31/2026

No Added Sugar No-Bake Banana Split Cheesecake 🍌🍓

A chilled, sliceable cheesecake with banana + strawberry pieces, a cocoa-graham crust, and a dark chocolate drizzle.

📋 Ingredients

Makes 1 loaf-style cheesecake (8x4-inch / 1.5–2 lb pan), about 8 thick slices

Crust + crumb topping

1 3/4 cups no-added-sugar graham cracker crumbs

2 tablespoons unsweetened cocoa powder

6 tablespoons unsalted butter, melted

Pinch of salt

Cheesecake filling

16 oz (450 g) cream cheese, softened

3/4 cup plain Greek yogurt (unsweetened)

1/2 cup cold heavy cream

2 teaspoons vanilla extract

1 tablespoon lemon juice

Pinch of salt

2 teaspoons agar-agar powder

1/2 cup milk (dairy or unsweetened)

1 large very ripe banana, mashed smooth (about 1/2 cup)

1 banana, cut into small chunks (for inside)

1 cup strawberries, diced small (for inside)

Topping

1 cup strawberries, halved or quartered

1 banana, sliced into coins

Chocolate drizzle

1/3 cup no-added-sugar dark chocolate chips (or chopped bar)

2 teaspoons milk (dairy or unsweetened), more as needed

🍳 Method

Line an 8x4-inch loaf pan with parchment, leaving overhang to lift out later.

Make the crust: In a bowl, mix graham crumbs, cocoa powder, and salt. Stir in melted butter until evenly damp.

Press about 1 1/3 cups of the crumb mixture firmly into the bottom of the pan (use the bottom of a measuring cup to pack it tight). Reserve the remaining crumbs for the top. Refrigerate the pan.

Whip the cream: In a cold bowl, whip the heavy cream to soft peaks. Refrigerate.

Make the base: In a large bowl, beat cream cheese until smooth. Beat in Greek yogurt, vanilla, lemon juice, and salt until creamy. Beat in the mashed banana until blended.

Set the filling (agar step): In a small saucepan, whisk agar-agar powder into the milk until dissolved. Bring to a simmer over medium heat, whisking often. Once bubbling, cook 60 seconds, whisking constantly. Remove from heat and cool 2 minutes (it should still be hot and fluid).

With the mixer running on low, slowly pour the hot agar-milk mixture into the cream cheese mixture and mix until fully incorporated and smooth (about 30–45 seconds).

Fold in the whipped cream gently until no streaks remain.

Fold in the banana chunks and diced strawberries just until evenly distributed.

Scrape the filling into the chilled crust and smooth the top. Sprinkle the reserved crumbs lightly over the surface (you won’t need a thick layer—just a scattered crumb look).

Cover and refrigerate until fully set and sliceable, at least 4 hours (overnight is best).

Chocolate drizzle: Melt the chocolate with 2 teaspoons milk (microwave in 15–20 second bursts, stirring, or use a double boiler). Add a tiny splash more milk if needed so it drizzles easily.

Finish: Lift cheesecake out using parchment. Top with strawberry pieces and banana slices. Drizzle with melted chocolate. Slice cold.

⏲️ Timing

Prep: 30 minutes
Cook: 5 minutes
Total: 35 minutes (plus 4–8 hours chilling)

💭 Tips

Agar sets quickly once mixed in—have your whipped cream ready and fold promptly.

For clean slices, use a long sharp knife and wipe it between cuts.

Use very ripe bananas (brown-speckled) so the sweetness comes through without any added sweeteners.

📦 Storage

Refrigerate covered for up to 3 days (banana slices on top are best added right before serving).

Freeze the cheesecake (without fresh fruit topping) up to 1 month; thaw overnight in the fridge.

01/31/2026

No Added Sugar Chocolate Caramel Peanut Butter Delight 🍫🥜

A chilled, layered “lush” with an oat-date crust, creamy peanut butter layer, chocolate pudding, and a caramel drizzle.

📋 Ingredients

Serves 12 (9x13-inch dish)

Crust

2 cups rolled oats

1 1/2 cups roasted unsalted peanuts

12 pitted dates

6 tablespoons unsalted butter, melted

1/4 teaspoon fine salt

Peanut butter cream layer

8 oz (225 g) cream cheese, softened

1 cup plain Greek yogurt (unsweetened)

3/4 cup natural peanut butter (unsweetened)

2 ripe bananas, mashed very smooth (about 1 cup)

2 teaspoons vanilla extract

Pinch of salt

Chocolate pudding layer

2 1/2 cups milk (dairy or unsweetened soy)

3 egg yolks

1/3 cup cornstarch

1/3 cup unsweetened cocoa powder

10 pitted dates

1 teaspoon vanilla extract

Pinch of salt

2 tablespoons unsalted butter

No Added Sugar caramel drizzle

1 cup (about 160 g) pitted dates

3/4 cup milk (dairy or unsweetened)

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Pinch of salt

Optional crunchy finish

1/3 cup roasted unsalted peanuts, chopped

🍳 Method

Make the crust: Line a 9x13-inch dish with parchment (helps lifting) or lightly butter it. In a food processor, pulse oats and peanuts until sandy. Add dates and salt and pulse until the mixture clumps. Drizzle in melted butter and pulse until evenly combined. Press firmly into the dish. Refrigerate while you make the next layer.

Make the peanut butter cream layer: In a bowl, beat cream cheese until smooth. Beat in Greek yogurt, peanut butter, mashed banana, vanilla, and salt until creamy. Spread evenly over the crust. Refrigerate.

Make the chocolate pudding: Soak the 10 dates in hot water 5 minutes, drain, then blend with 1 cup of the milk until completely smooth.

In a medium saucepan (off heat), whisk remaining 1 1/2 cups milk with egg yolks, cornstarch, cocoa powder, and salt until smooth. Whisk in the blended date-milk mixture.

Cook over medium heat, whisking constantly, until thick and bubbling. Cook 1 minute more while whisking. Remove from heat and whisk in butter and vanilla.

Cool the pudding 10 minutes, whisking once or twice so it stays smooth. Pour over the peanut butter layer and spread evenly. Refrigerate at least 4 hours (overnight is best).

Make the caramel drizzle: Soak dates in hot water 5 minutes, drain well. Blend with milk, melted butter, vanilla, and salt until silky and pourable.

To serve: Drizzle caramel over the top. Sprinkle with chopped peanuts if using. Slice cold with a sharp knife.

⏲️ Timing

Prep: 35 minutes
Cook: 12 minutes
Total: 47 minutes (plus 4–8 hours chilling)

💭 Tips

Use very ripe bananas (brown-speckled) so the peanut butter layer tastes naturally sweet enough.

For the smoothest pudding, blend the dates with milk until totally silky before adding to the pot.

If your caramel is too thick, blend in 1–2 more tablespoons milk. If too thin, chill it 20 minutes.

📦 Storage

Refrigerate covered for up to 4 days.

Freeze slices up to 1 month; thaw overnight in the fridge (texture stays best when served cold).

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