Sugar-Free Desserts For Kids To Snack On

Finding the balance between satisfying your child’s sweet tooth and providing nutritious snacks can be challenging. However, with a little creativity, you can offer delicious, healthy treats that kids will love.

These healthy snack and dessert ideas prove that you don’t have to sacrifice nutrition for sweetness. By incorporating fruits, healthy fats, and natural sweeteners, you can create delicious treats that satisfy your child’s sweet tooth while providing essential nutrients. Try these recipes and watch your kids enjoy their snacks without the added guilt.

Here are some fantastic snack and dessert ideas that are both sweet and nutritious.

Mango Turmeric Yoghurt Softie

Ingredients

• 3 Mangoes, peeled & chopped
• 3 Cup Yoghurt
• 1 Tbsp ground Turmeric, plus extra to serve
• 1/4 Cup/ 60ml Maple Syrup
• 1 Tsp vanilla essence

Method

• Whiz the mango in a blender until smooth. Place mango in a bowl with all remaining ingredients and whisk to combine. Pour into a shallow container and freeze for 2 hours or until frozen at the edges. 

• Remove from the freezer and beat with electric beaters. Return to container and refreeze. Repeat the process until a soft serve consistency.

• Spoon soft serve into a piping bag and pipe into glasses. Scatter with a little extra turmeric and serve immediately.

Aliv Ladoo

Banana Pancakes

Chia Chocolate Smoothie Pudding

Ingredients

• 3 Dates
• 1 Frozen Banana Chopped
• 2 Tbsp Peanut Butter
• 2 Tbsp Cocoa Powder
• 2 Tbsp Oats
• 1 Cup Cold Milk
• 2 Tbsp Chia Seeds

Method

• In a blender add dates, frozen banana, peanut butter, cocoa powder, oats and cold milk.
• Now blend everything together.
• Transfer this smoothie to a glass.
• Lastly, add the chia seeds and stir well. Refrigerate it for at least 4 hrs.
• Once the mixture becomes thick, top it up with chopped bananas and chocolate chips,
• Your healthy dessert is ready.

Whole Wheat Jaggery Cookies

Ingredients

• 1/2 cup Butter unsalted, softened
• 3/4 cup Jaggery powder
• 1 Egg
• 1 tsp Vanilla Extract
• 1 1/2 cup Whole Wheat Flour
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1/2 tsp Salt

Method 

• Mix the butter and jaggery powder till everything is blended well.
• Add in the egg and vanilla extract to the above and again mix everything together.
• Add whole wheat flour, baking soda, baking powder and salt to the wet mixture and mix together to form a cookie dough.
• Refrigerate the cookie dough for around 15-20 minutes.
• Line a baking tray with parchment paper. Preheat oven to 190C. Take around 1 – 2 tablespoon of cookie dough in your hands, form a ball and flatten a little. I was able to make 15 cookies with the prepared dough.
• Optionally, using a fork, you can create a pattern on top of the cookies by pressing the fork lightly on the cookies.
• Bake the cookies for 10 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine. Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
• The Healthy & Soft Whole Wheat Jaggery Cookies, or Atta Cookies are now ready to be served warm, or these can also be stored in an air-tight container for around a week or two.

Eggless Date Walnut Cake

Ingredients

• 1 Cup Whole Wheat Flour
• 20 Pitted Dates
• 1/4 Cup Broken Walnuts
• 1 1/4 Cup Milk
• 1 Tsp Baking Soda
• Baking Powder – ½ tsp
• 1/2 Cup Olive oil/sunflower oil/odourless oil

Method

• Spak dates in milk for at least 3 hours or until the dates are soft.
• Once the dates are soft, add the soaked dates along with milk to a blender. Grind it to a smooth paste.
• Measure ¼ cup of broken walnuts and dust with 1 tablespoon of whole wheat flour. Set aside.
• Sieve the whole wheat flour, baking powder, and baking soda.
• Preheat the oven to 180 C for 10 minutes
• Take the ground dates to paste in a mixing bowl and add in ½ cup of oil. Stir it well with a hand whisk until the oil is mixed evenly.
• Once all the wet ingredients are mixed well, add the sieved whole wheat flour mixture to the wet ingredients. Gently fold everything well for 10-15 seconds. Don’t over-mix. The final batter should be slightly thick and at pouring consistency. Adjust with milk to get the desired consistency if required.
• Finally, add in broken walnuts and give a quick mix. Grease a cake pan with oil. Pour the mixture into the cake tin and gently tape it.
• Bake at 180 C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) Check to see if the toothpick inserted in the center comes out clean.
• Allow it to cool down completely and cut it into pieces!

Apple Crumble

Ingredients

• 200 Gms Apples
• 2 Tbsp Lemon Juice
• 2 Tbsp Brown/ Coconut Sugar
• 1 Tbsp/ 10 Gms Whole Wheat Flour
• 1 Tbsp Cinnamon Powder
• 1/3 Cup Oats
• 2 Tbsp 100% Pure Maple Syrup
• 35 Gms Walnuts, chopped
• A pinch of Sea Salt
• 40 Gms Cold Unsalted Butter, chopped into small pieces

Method

• Preheat the oven to 180° C.
• Peel, core and chop the apples.
• Place them in a bowl of water and squeeze in a few drops of lemon juice. This will delay the oxidation process and prevent them from browning.
• Drain thoroughly and return the apples to the bowl.
• Sprinkle brown sugar, flour and ½ Tsp cinnamon powder over the apples and mix well.
• Transfer to a lightly greased 6-inch ovenproof dish.
• Combine the oats, 100% pure maple syrup, walnuts, salt and the remaining cinnamon powder in another bowl.
• Using your fingers, rub in the butter till no lumps remain. The mixture should resemble breadcrumbs.
• Crumble this over the fruit and add a sprinkling of brown sugar on top, if desired
• Bake in the preheated oven for 25 minutes.
• Serve warm

Fruit & Yoghurt Parfait

Ingredients

• 2 Oranges, peeled and white pith removed
• ½ Cup Pomegranate Seeds
• 1 Cup Yoghurt
• 1 Tbsp. Honey
• 2-3 Drops Vanilla Essence
• 2-3 Tbsp. Ragi/Finger Millet cereal
• 1 Tbsp Almonds, chopped
• 1 Tbsp Raisins

Method

• Whip the yoghurt with honey and vanilla essence.
• In a glass, start the layers with sliced oranges, pomegranate seeds, yoghurt mix, ragi cereals, almonds and raisins. Repeat the layers if necessary.
• Cool in the fridge for a bit or you can serve immediately.

Chocolate Fig Cake

Image Source: https://www.generalmillscf.com

Ingredients

• 1 Cup Flour
• 1 Cup Coconut Sugar
• ¼ Cup Cocoa
• 5-7 Dried Figs/ Anjeer (or more/less depending on preference)
• ½ Cup Oil
• ½ Cup Boiling Water
• 1 Egg, beaten
• 1 Tsp Baking Powder
• 1/2 Tsp Vanilla Extract
• Pinch of Salt 

Method

• Soak finely chopped figs in boiling water for 20-30 minutes.
• Grease a 9-inch round baking pan.
• Put the sugar, flour, cocoa, baking powder and salt and combine in a large bowl.
• Add the egg, oil and vanilla. Beat on medium speed of mixer for 2 minutes.
• Add figs and water and mix well. Pour the batter into the prepared pan.
• Bake at 180°C for 30 to 35 minutes or until the wooden pick inserted in the centre comes out clean.
• Cool for 10 minutes and enjoy the cake with a dollop of ice cream.

Note: You can substitute 1 egg with 1/4 Cup Yoghurt

Cookie Dough Peanut Butter Bites

Ingredients

Base

• 4 Tbsp Peanut Butter
• 2 Tbsp Honey
• 1 Cup Almond Meal

Top

• 2 Tbsp Honey
• 2 Tbsp Peanut Butter
• 2 Tbsp Cocoa Powder
• 2 Tbsp Coconut Oil
• 1 Tsp Vanilla Extract
• Pinch Salt

Method

• Place the peanut butter and honey for the base into a bowl and mix to combine. Add the almond meal and combine. Work the mixture with your hands until the mixture resembles a dough. Press spoonfuls of the mixture into the holes of a mini silicone muffin mould (I make 18)
• To make the top, place the ingredients into a bowl and mix until the mixture is smooth and well combined. Pour a spoon of the mixture over each base and place in the fridge or freezer to set and to store.

Notes

You may want to gently heat your peanut butter and honey for the base if your peanut butter is thick. These can be eaten directly from the freezer.

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