top of page

Sugar-free festive sweet treats

sweet potato brownies
Sweet doesn't always mean sugar

Christmas-time and sugar rushes generally go hand-in-hand. This year, however, things are going to be different!

It would, of course, be so easy just to rustle your fingers into the tin of Celebrations or grab a palm-full of chocolate fingers as you snuggle up to watch that Christmas movie. However, with a little forward planning and a touch of kitchen handywork, you can whip up some delicious sugar-free sweet treats in no time at all.

Trust us, you and your family will genuinely enjoy these sugar-free sweet treats so much more, and also avoid that dreaded low, which comes after an initial sugar-high.

Banana Oat Cookies


· 3 ripe bananas

· 2 cups rolled oats

· 1/3 cup vegetable oil

· 1 cup pitted & chopped dates

· 1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mash the three bananas until you create a smooth paste. Next, stir in the oats, chopped dates, vegetable oil and vanilla extract.

Mix all ingredients together well and then allow to sit for 15 minutes.

Spoon teaspoonfuls of the mixture onto an ungreased baking sheet, spreading them evenly apart.

Bake for 20 minutes in the preheated oven until they are lightly brown. Cool in the fridge and then eat immediately.

Sweet potato brownies


• Drop of oil, for greasing

• 200g self-raising flour

• 50g cocoa powder, sifted

• 1 tsp bicarbonate of soda

• 100g butter, cubed

• 100ml semi-skimmed milk

• 3 large free-range eggs, beaten

• 250g sweet potato, finely grated

• 1 large very ripe banana


Preheat your oven to 200C/180C. Grease and line the base and sides of a loose-based square cake tin with baking parchment.

Mix the flour, cocoa powder and bicarbonate of soda together in a bowl until well incorporated.

Put the butter in a saucepan over a low heat until melted. Take the pan off the heat and add the milk into the melted butter. Then add the eggs, the grated sweet potato and the mashed banana. Stir well until fully mixed.

Gently sift in the flour mixture, stirring with a wooden spoon to form a thick batter. Pour into the prepared tin. Bake in the centre of the oven for 30-35 minutes until the cake is risen and just firm to the touch.

Leave to cool in the tin before cutting into squares and dishing out to friends and family.

Salted peanut and dark chocolate chew bars


• 2 tbs coconut oil

• 2 pitted Medjool dates

• 50g raw cacao

• 90g desiccated coconut

• 240ml rice malt syrup

• 400g can chickpeas (rinsed & drained)

• 100g good-quality peanut butter (with no added sugar)

• 2 tsp vanilla bean paste

• 225g roasted salted peanuts

• 40g unsalted butter

• 200g dark chocolate, chopped


Grease and line a square tray with baking paper.

Melt the coconut oil in a small saucepan over low heat. Add the dates and stir to warm through. Transfer to a blender and add the cacao, desiccated coconut and 20ml rice malt syrup. Spread evenly over base of the tray and firmly pack using your hands. Chill until needed.

To make the peanut butter filling, blend the chickpeas, peanut butter, vanilla and 1/4 cup 60ml rice malt syrup until smooth and thick. Spread over the above date base, smoothing with a spoon and then chill for an hour.

To make the peanut caramel, place peanuts, butter and remaining 160ml rice malt syrup in a saucepan over low heat and stir gently until melted. Cool slightly, then spread over peanut butter filling, pressing down with your fingers to create an even surface. Freeze for 1 hour to set.

Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water. Cool slightly, then pour over peanut caramel, tilting pan to completely cover. Chill for 1 hour or until chocolate is set, slice into bars and serve. Delicious!

Want to share your sugar-free success? Take a picture of your scrumptious homemade sweet treats and share them with us on Instagram using the hashtag #goyogaharrogate


bottom of page