Naturally Sweet  
HOME   COMPANY     PRODUCTS   RECIPES   OUR NEWS   CONTACT
                         
 
 
 

RECIPES

Sweet recipes – no calories

 
Isostevia Tiramisu
 
 
Isostevia
Cheesecake
 
 
Isostevia Cheesecake
capuccino
 
 
Mousse chocolate with caramelized popcorn and isostevia
             
Isostevia Tiramisu

INGREDIENTS
750 gr. Mascarpone cheese
3 eggs
9 tablespoons Isostevia
1 savoyard package
1 cup espresso coffee
Cocoa powder

PREPARATION

We make the espresso coffee and wait till it cools down.

First beat the eggs thoroughly with the isostevia and the mascarpone cheese, at a low speed until the ingredients form a cream. Dip the savoyard biscuits in the espresso for as long as you like. Let them cool very well.

Spread the biscuits on a pyrex and on top pour the cream. Then, sprinkle with cocoa.


Isostevia Cheesecake

INGREDIENTS
Digestive biscuits (green package) or any other no sugar/light biscuits
250 gr. LURPAK butter (melted)
400 gr. isostevia
500 gr. cream
600 gr. Philadelphia cream cheese
1 lemon (juice)
Strawberry jam (from isostevia)

PREPARATION

Crumble the biscuits and mix them with the butter till they become homogenized.

In the mixer you beat the cream cheese, the cream, then you add the isostevia and the lemon juice. You finally beat the ingredients for 4 minutes on a low speed.
You place the biscuit basis above the thick cream and let it all rest in the fridge for as long as you like.

Finally you spread the isostevia jam and serve.

Isostevia Cheesecake capuccino

INGREDIENTS
For the base:
300 gr. stuffed chocolate biscuits, grated
100 gr. roasted, grated hazelnuts
120 gr. melted butter

For the filling:
4 egg yolks
4 tsp. natural isostevia sweetener
2 espresso cups
6 gelatine sheets, 2 gr. each
750 gr. pastry cream
600 gr. cream cheese
150 gr. natural isostevia sweetener

For the garnish:
300 gr. pastry cream
1 tsp. cocoa
2 tsp. natural isostevia sweetener
100 gr. hazelnuts
100 gr. sugar
greaseproof paper

PREPARATION

For the base:
Mix in a bowl the biscuits with the butter and the hazelnuts. Spread them in a springform cake pan.

For the filling:
In a double boiler, beat the egg yolks with the natural isostevia sweetener until fluffy and then pour the coffee until the mixture is unified. Soak the gelatine leaves in cold water for a few minutes until soft. Dissolve them in 4-5 tablespoons of boiling water. Then mix them with the yolk mixture.
In a mixer put the cream cheese with the pastry cream and the natural sweetener. Pour the mixture with the yolks and then mix gently.
Empty it in the pan where you placed the cookies. Leave the cheesecake in the refrigerator for a few hours.

For the garnish:
In a frying pan put the sugar and when it's caramelised, add the hazelnuts. Leave it for a few minutes, pour them in greaseproof paper and let them cool.
Beat the cream with the natural isostevia sweetener and the cocoa. Apply to the surface and sprinkle with some hazelnuts.

Mousse chocolate with caramelized popcorn and isostevia

INGREDIENTS
Ingredients for 6 portions

For the mousse:

350 gr chopped couverture chocolate
500 gr cream
2 tablespoons Brand yor Rum
4 eggs
6 tablespoon of natural sweetener isostevia
some fleur de sel

For the caramelized popcorn:

150 gr sugar
4 cups of popcorn
baking paper in sheets


PREPARATION

Put the cream in a casserole together with the couverture chocolate and leave in on medium heat steering once in a while until it melts.
Beat the eggs with the isostevia in the mixer until they form a soft mixture. Put the mixture in a bowl in bain-marie and stir with the whisk until it gets warm and its temperature reaches 82 degrees. Pour the mixture of the eggs into the mixture of cream and couverture chocolate and add the brandy or rum and the fleur de sel. Stir and put into bowls. Leave them in the fridge until you serve them.

For the caramelized popcorn: 
Put the sugar in a pan and leave it on medium heat until it gets the color of caramel. Pour the butter and stir. Arrange the popcorn on a non-stick baking paper sheet and sprinkle them with the caramel. When they get cold serve them with the mousse chocolate.

 
Red Velvet Cake
with isostevia
 
 
Light cheesecake with roasted apples and isostevia
 
 
Chocolate cream with yoghurt and isostevia
 
 
Chocolates with chestnut and isostevia
             
Red Velvet Cake with isostevia

INGREDIENTS
Ingredients for two round baking forms about 20 cm

300 gr flour Farina type 
150 gr butter 
200 gr isostevia
3 eggs
250 gr yoghurt
2 coffee spoons baking soda
2 table spoons cocoa powder
2 table spoons white balsamic vinegar
1 coffee spoons vanilla extract 
1 coffee spoons red pastry color
baking paper in sheets 


For the cream:
400 gr cream cheese
50 gr natural sweetener isostevia
500 ml pastry cream
1 coffee spoon vanilla extract

PREPARATION

Beat in the mixer butter together with the natural sweetener isostevia for a few minutes, until they get soft and then pour the eggs one by one. Add yoghurt and vanilla extract. Pour flour and the pastry color. In a bowl stir baking soda together with cocoa powder and vinegar and pour the mixture into the mixing bowl. Mix it in low speed about 1-2 minutes, so that the ingredients will bind together.

Cover the inner sides of the 2 baking forms with non-stick baking paper and pour the mixture. Bake in a preheated oven for 40 minutes at 180?C. Take it off the oven and let it cool. As it is cool, separate each cake in two horizontally slices.

Leave the cream cheese in room temperature and beat it for a few minutes together with isostevia, vanilla extract and pastry cream, until you have a smooth and shiny mixture. Pour some of the mixture in the one slice of cake, cover it with the other slice and pour the rest of the mixture on the top of the cake as well as on the sides. Preserve the cake in the fridge.





Light cheesecake with roasted apples and isostevia

INGREDIENTS
Ingredients for 6 portions

600 gr low fat cream cheese
250 ml low fat cream 
6 tablespoons of natural sweetener isostevia
zest from 1 lemon 
8 tablespoons of granola 
4 apples 
4 cinnamon sticks BAHAR 
4 tablespoons of raisins 
non-stick baking paper


PREPARATION

Core the inner sides of the apples, but without peeling off the hull. Put a cinnamon stick and a spoon of raisins in each apple. Wrap each apple with a non-stick baking paper. Arrange them in a pan and bake them in pre-heated oven for 30 minutes at 180?C.

In the mixing bowl beat the cream cheese together with the cream, the lemon zest and 3 spoons of Isostevia. Open up the apple wrappings after they have been baked and chop them. Sprinkle them with the rest of the isostevia. Pour the granola in the glasses, then pour cream cheese over it and at least the chopped apples.



Chocolate cream with yoghurt and isostevia

INGREDIENTS
500 ml light milk
4 spoons of corn flour, Keramari Bros. ΜΑΝΝΑ
3 spoons of natural sweetener isostevia
3 spoons of cocoa powder
200 gr full fat yoghurt Total
Some Himalaya Salt Saltic
Some crushed hazelnuts for the topping

PREPARATION

A very simple and healthy Chocolate cream recipe with isostevia and yoghurt! It contains no sugar, but the taste is amazing and sweet, due to Isostevia!

You pour milk in a small casserole and you add the corn flour. Stir to dissolve the corn flour before it gets warm. Next you pour isostevia, some salt and cocoa powder. You just want to heat it up, but without boiling it, and that’s why you lower the heat between medium and low. Stir for about 5 minutes until it binds together and the cream begins to thicken. At this point you take the casserole off the fire and you pour the yoghurt into the mixture.

Stir until the cream is even and serve in small bowls or glasses. Let them cool and then put them in the fridge for at least 2 hours. Serve with some crushed hazelnuts.

TIP if you like to make the recipe lighter, yoghurt Total with 2% fat. 






Chocolates with chestnut and isostevia

INGREDIENTS
200 gr melted chestnuts
80 gr Cow milk butter “Chorio” or light butter “soft Chorio”
100 gr crushed almonds or cashews nuts
3-4 spoons of cocoa powder 4 table spoons natural sweetener isostevia
1 vanilla
30 chocolate wrapping papers

PREPARATION

Delicious chestnut- chocolates. A very tasteful recipe, especially if you adore chestnuts.

Pour the melted chestnuts, cocoa powder, isostevia, vanilla powder and butter into a bowl and stir them with your hands. Create with this mixture small balls and dip them in cocoa powder or crushed nuts. You can also dip them in melted chocolate or chocolate sprinkles. Put the mint hefridge for at least 1 hour.

Tips for chestnuts:
For extra taste, put a rosemary or a cinnamon stick in the water, where you are boiling the chestnuts. For more tasteful and sweet chestnuts put them for about an hour in a bowl of water with 2 spoons of sugar. Chestnuts must be warm while peeling them off. If they get cold it is more difficult to peel them off. 10 big chestnuts have only 170 calories. Chest nuts are low of fat, compared to other nuts.




 
Profiterole with cake (or silvester cake) with isostevia
 
 
Whole Wheat Croissants, with chocolate and hazelnut filling isostevia
 
 
Fanouropitakia - Small Vegan Pies with isostevia®
 
 
Whole Wheat Croissants, with chocolate and hazelnut filling isostevia®
             
Profiterole with cake (or silvester cake) with isostevia

INGREDIENTS

Profiterole:
1 big cup of milk
1/8 big cup natural sweetener Isostevia
lemon or orange or vanilla zest
1/4 cup corn flour + flour Keramari Bros. ΜΑΝΝΑ
1 egg
Himalaya Salt
Fresh butter

Chocolate:
250ml milk
100gr flour Keramari Bros. MANNA
1 spoon Corn Flour Keramari Bros. ΜΑΝΝΑ
300 gr natural sweetener Isostevia
1 package of cocoa powder (125 gr)

PREPARATION

Watch the preparation at the following video.


Whole Wheat Croissants, with chocolate and hazelnut filling isostevia

INGREDIENTS
(for croissants of about 850g)

Carbs: 41.55g/100g
Fat: 19.3g/100g

220g whole wheat flour
220g cake flour
28g fresh milk, at room temperature
35g natural table top sweetener isostevia®
40g fresh cow butter, at room temperature, for the dough
130g fresh cow butter, at room temperature, for the kneading
1 teaspoon salt
½ teaspoon apple cider vinegar
Pinch of Kozani saffron (optionally)
1 packet dry yeast (9g)

You will also need:
Some extra flour to open the pastry sheets
1 beaten egg for the wash
Homemade chocolate and hazelnut filling (250g):
Carbs: 12.55g/100g
Fat: 34.9g/100g

100g hazelnuts
20g tahini paste
110g evaporated milk
The seeds from half a vanilla bean
20g good quality cocoa
1½ teaspoons of liquid sweetener Isostevia®

PREPARATION

Put all the ingredients for the dough into the bread maker, except for 130g of butter, which you will work on later. Do this by adding all the liquid ingredients first and then the solids. Choose the pasta making function. If you do not have a bread maker, you can use a dough making mixer or else you will have to knead it by hand.
When the dough is ready, divide it into two halves. By using a rolling pin and some flour, open pastry sheets of ½ a centimeter. Now you will need the butter. Since the butter is at room temperature, it will be easy to spread it on the two pastry sheets with a knife. Spread half the butter on one sheet and the rest on the other. Fold the sheets in half and then fold once again. Place them in a food bag and freeze for 15 minutes.

Until they freeze, prepare the homemade chocolate filling.
Start with the hazelnuts. Put them in an anti-stick frying pan and heat at low temperature mixing often. When heated and their natural oils begin to surface, put them into the food processor and pulse them. They must become a thick paste. Now add the rest of the ingredients for the chocolate filling and beat well. The filling is ready.
After 15 minutes of freezing the pastry sheets, take them out of the freezer and use a rolling pin and some flour to open them again. In this way, the butter remains in the folds. After opening them to a width of ½ a centimeter, double fold them as before and place them in the food bag and in the freezer for a further 15 minutes. Do this procedure twice.

This procedure is necessary for the dough to be fully buttered so when baked, it will have a unique texture, found only in croissants.

After the procedure is done three times, give them a croissant form. Open each pastry sheet with a rolling pin and some flour. It must be ½ a centimeter wide and rectangular. Cut the pastry sheet in even triangles. At the base of each triangle, add the chocolate filling with a teaspoon. Start rolling the pastry triangle with the filling inside. Put each rolled triangle on a baking tray, which has a baking sheet on it. Continue with the rest, using the same procedure. When placing them on the baking sheet, be cautious to leave space between them, since they will triple their size when baked. When finished allow to sit at room temperature, so they may rise. When they have tripled their size, wash them carefully with the beaten egg, using a pastry brush. Bake in a preheated oven at 160°C for 20 minutes, using the fan function.

Fanouropitakia - Small Vegan Pies with isostevia®

INGREDIENTS
(for 12 individual cakes)

Carbs: 36.9g/100g (without the walnuts)
Fat: 15.9g/100g (without the walnuts)

250g fresh orange juice
70g natural table top sweetener isostevia®
100g olive oil
1 teaspoon cinnamon powder
½ teaspoon clove powder
1½ teaspoons orange zest (unwaxed and organic)
250g zea flour or whole wheat flour
3 teaspoons baking powder
50g black Corinthian raisins, soaked in water (they contain less sugar than the Cretan ones)

Optionally:
50g roughly ground walnuts
Some sesame for sprinkling

PREPARATION

Put the orange juice and the natural table top sweetener isostevia® in a deep bowl. Mix well with a whisk for the isostevia® to melt. Add all the other ingredients, apart from the flour, baking powder and raisins. Mix well until well combined.

Afterwards, add the flour and baking powder mixed. Mix well with the whisk, in order for it to become a thick batter. Now add the raisins and mix again. If you wish, add walnuts.

Preheat the oven at 180°C. Use a muffin tray, preferably silicone. Fill ¾ of each tray with the mixture, using a spoon. Fill all muffin trays. If you wish, sprinkle with sesame. Bake at 180°C for 20-25 minutes, depending on the oven.

When ready, remove from oven and place on a rack to cool.



Whole Wheat Cake with isostevia®

INGREDIENTS
(for 24 muffins or one big cake)

Carbs: 28g/100g
Fat: 24.8g/100g

180g natural table top sweetener isostevia®
4 eggs
200g fresh milk
4 teaspoons orange zest
200g fresh cow or goat/sheep butter (not margarine)
440g dicoccum zea flour
5 teaspoons baking powder
3 tablespoons ouzo
The seeds from a fresh vanilla bean
160g chopped dark chocolate isostevia®

PREPARATION

Put the milk and butter in a small pot and heat at low temperature, until the butter melts. Be cautious not to overheat, just to warm it up. When ready, remove and let it sit.

In a deep bowl, put the table top sweetener isostevia® and eggs. Beat with a hand mixer until white, just as you do with common sugar. Then, add the milk and butter, which you have heated lightly. Mix with a whisk.

Now add the orange zest, ouzo and vanilla. Mix well. Put the baking powder in the flour and mix in a bowl with a spoon. Slowly add the flour into the mixture, while mixing with a whisk. Continue mixing until it becomes a thick batter. If at first it doesn’t seem thick enough, the zea flour will absorb the moisture of the mixture and will be fine, so do not worry. Now add the grated chocolate, which will give an awesome taste to the cake.

After having added the grated chocolate, mix well with a spoon. You have already preheated the oven at 180°C.

If you wish to make a big cake, prepare the baking tray by buttering it and sprinkling some flour. Pour in the cake mixture and bake for 35-40 minutes.
If you wish to make muffins (small individual cakes) prepare the specific muffin baking tray by putting paper muffin holders. Then, divide the mixture in the holders and bake for about 30 minutes.

Either you make a cake or muffins, you must be cautious if they are baked well. Do this by sticking a toothpick into the center of the cake. If the toothpick comes out clean, it is ready. If it has batter on it, then further baking time will be required.

 
Plum Jam with isostevia®
 
 
Chocolate-Amaretto Ice Cream with isostevia® and caramelized almonds
 
 
Chocolate, lenten Spread with fresh figs and isostevia®, without sugar
 
 
Chocolate Salami with nuts and isostevia®, without sugar
             
Plum Jam with isostevia®

INGREDIENTS

(for 300g of jam)

Carbs: 15g/100g
Fat: 0

650g fresh plums
3 apple geranium leaves
2 shots water
40g natural table top sweetener isostevia®
¼ teaspoon agar agar powder

PREPARATION

Wash the plums and cut them in half. Remove the pits and place the plum halves into the pot. Add water and let them simmer on low heat. Cover with a lid and allow to soften until the peels come off easily. When ready, remove from heat and let them cool. Then carefully peel them.

Put the fruit flesh in a blender. Add the juice that has remained in the pot. Beat with a hand mixer until they become a pulp, not much though, you don’t want it to be too juicy.

Afterwards, put the plum pulp into the pot again. Add the isostevia ® sweetener, the apple geranium leaves and the agar agar powder. Turn on the heat and mix. Once it starts boiling, mix again and allow to boil for 5 minutes. The jam is ready.

Remove the apple geranium leaves. Put the jam in sterilized jars, hot as it is. Close the lids and turn them upside down until cool, so as to create a vacuum seal. When cooled, the jam will thicken due to the agar agar powder.

If placed in the fridge, it will be preserved for 15 days, as long as the jars remain sealed. Or else, it must consumed within 4-5 days, after the jar is opened. If you wish, you may freeze fresh plums after you have washed them and have removed the pits. You must put them in a pot without defrosting them and follow the same instructions.

Chocolate-Amaretto Ice Cream with isostevia® and caramelized almonds

INGREDIENTS

Ice cream:
400g fresh low fat milk
70g chocolate drink powder isostevia®
250g low fat heavy cream
1 tablespoon (10g) natural table top sweetener isostevia®
2 teaspoons almond or bitter almond extract

Carbs: 11g/100g
Fat: 9.13g/100g

Caramelized almonds:
40g flaked almonds
40g honey

Carbs: 64g/100g
Fat: 38g/100g

You will also need:
40g dark chocolate isostevia®

PREPARATION

Pour the milk into a small pot and heat at moderate temperature. Allow to warm up but not to boil. Add the chocolate drink powder isostevia® and the natural table top sweetener isostevia®. Mix with a whisk until combined and withdraw from heat.

Now add the almond extract and the heavy cream. Continue mixing with the whisk. Leave aside the ice cream mixture and allow to fully cool.

Put the flaked almonds into an anti stick frying pan and heat at moderate temperature. When golden brown, add the honey and mix well to combine and cover the flaked almonds. Continue mixing for 3-4 minutes. Withdraw from heat and place aluminium foil on a tray. Place small portions of the caramelized almonds using a teaspoon and allow to cool.

Now that the ice cream mixture has cooled, be ready to pour it into the ice cream maker, which you should turn on according to the instructions of the manufacturer.

If you do not have an ice cream maker, pour the mixture into a stainless steel bowl with a lid and place in the freezer. Once it starts freezing, mix with a whisk in order for it to freeze evenly and so that ice crystals are not formed. Place in the freezer again and after 20 minutes repeat the same procedure. Repeat this procedure, another 3 times.

Now the ice cream is frozen and ready.
Shortly before serving, you may double boil the dark chocolate isostevia® and pour it on the ice cream.



Chocolate, lenten Spread with fresh figs and isostevia®, without sugar

INGREDIENTS

Carbs: 20.25g/100g
Fat: 4.74g/100g

250g fresh peeled figs
100g coconut milk
40g chocolate drink powder isostevia®

Optionally:
½ teaspoon cinnamon powder
Or the seeds from half a vanilla bean

PREPARATION

Place the peeled figs in a blender and beat until smoothed. Afterwards, add the coconut milk and chocolate drink powder isostevia® in a small pot. Heat at moderate temperature, while mixing with the whisk. Once boiled and thickened, add the mashed figs and stir until well combined. Add the orange zest or vanilla. Keep mixing until it boils and withdraw from heat. The spread is ready!




Chocolate Salami with nuts and isostevia®, without sugar

INGREDIENTS

Carbs: 20.46g/100g
Fat: 28.9g/100g

120g oatmeal cookies
120g roughly ground walnuts
40g dark chocolate isostevia®
20g roughly ground almonds
20g roughly ground hazelnuts
20g roughly ground Aegina pistachio nuts
20g coconut oil
200g coconut milk
100g cocoa powder
1 shot ouzo
2 teaspoons of liquid sweetener isostevia®

Glazing:

80g dark chocolate isostevia®
1 teaspoon orange zest (unwaxed and organic)
10g roughly ground Aegina pistachio nuts

PREPARATION

Into a small pot add the coconut oil, coconut milk, cocoa powder, ouzo, dark chocolate isostevia® and liquid sweetener isostevia® Heat at a low temperature and mix with a whisk. Continue mixing to allow the chocolate and coconut oil to melt. The ingredients will combine giving you a thick chocolate mixture.

Now add the oatmeal cookies and nuts. Use a spoon to mix, until finely combined. The result must be a fine and homogeneous mixture.

Use a stainless steel base or bowl. Cover the inner part with a kitchen wrap. This will help you unmold the cake, after refrigerating it. Pour the mixture in the mold using a spoon, to press on it so as no bubbles are formed. Cover the surface with kitchen wrap. Refrigerate. Allow to sit in fridge overnight and unmold in the morning. Remove the wrap and now add the dark chocolate isostevia®.

Do this by double boiling the chocolate and adding the orange zest. Use a spoon to cover the chocolate salami.
Finally add the pistachio nuts to decorate it and give it a unique taste. Place in fridge again, allowing the chocolate to harden. The longer it stays in the fridge, the stronger the taste and aroma will be.

 
Quince Jam, aronia berries in pomegranate juice, with isostevia®
 
 
Melomakarona - Greek Christmas Honey Cookies, with dried fruit and chocolate filling isostevia®
 
 
Vasilopita - Greek New Year’s Cake, without sugar!
 
 
Coconut Chocolate Cake, with zea flour, without sugar, milk and butter
             
Quince Jam, aronia berries in pomegranate juice, with isostevia®

INGREDIENTS

(for 600g of jam)

Carbs: 34g/100g
Fat: 0

1 small quince, peeled (about 150g)
300g fresh pomegranate juice
200g fresh aronia berries
½ teaspoon agar agar powder (natural vegetable gelatin made of cooked and pressed algae)
1 teaspoon of liquid sweetener Isostevia®
2 apple geranium leaves

PREPARATION

This jam is very easy to prepare. The only thing you need to do is clean the pomegranates and place them in the juicer. If you do not have one, cut them in half and use a squeezer, as you do with oranges. Afterwards, peel the quince and cut it into quarters. Remove the pits and endocarp and cut it into small slices and then in small pieces, as if you were preparing quince spoon sweet. Actually that is what you will be making and then the jam.

You have washed the aronia berries well and removed the stems, if any. Place all the ingredients in a pot. Cook at moderate temperature. Once it boils, mix well for the agar agar to melt. Simmer at a low temperature with the lid on. It will be ready in 15 minutes. Do not boil more than that, try to boil as less as possible.
If you wish, you may save some of it in a sterilized container and consume it in this form. Or else you must remove the apple geranium leaves and use a blender to make a paste. If it seems thin, do not be alarmed. Once cooled, the agar agar powder with thicken it.

Place the jam into sterilized jars. Store them in the fridge and consume within a few days. Since they do not contain any sugar or any other kind of preservative, they cannot be preserved for long.


Melomakarona - Greek Christmas Honey Cookies, with dried fruit and chocolate filling isostevia®

INGREDIENTS

(for 20-25 melomakarona)

22g olive oil
120g fresh orange juice
Zest from one orange
½ shot raki
½ shot brandy (from what is left from the soaked dried fruit)
60g natural table top sweetener isostevia®
1 teaspoon baking soda
1½ teaspoons Ceylon cinnamon powder
½ teaspoon clove powder
30G fine-grained semolina
340g dicoccum zea flour
60g all purpose flour

Syrup:
1 teacup cinnamon tea (boil 2 Ceylon cinnamon sticks into 250g of water)
50g agave nectar
50g honey

Carbs: 59g/100g
Fat: 26.5g100g

Filling:
150g dried mixed fruit (figs, raisins, cranberry, blueberry etc. preferably without added sugar)
90g brandy
120g dark chocolate isostevia®
75g walnuts

Filling carbs: 33g/100g
Fat: 16g/100g

50g finely chopped walnuts for sprinkling on top

PREPARATION

Start preparing the filling, the night before. Place the dried fruit into a bowl, along with the brandy and let it soak overnight. In the morning, place the dried fruit, which are now softened, in a colander and store the remaining brandy so as to use it in the dough.
Beat the walnuts for the filling in the food processor. Then put them in a bowl. Do the same with the chocolate, pulse it in the food processor and add it in the bowl with the walnuts. After, place the dried fruit in the food processor and pulse to a pulp. They will resemble a thick jam. Add the chocolate and walnuts to the fruit pulp and mix well to create a thick mixture. Using a teaspoon, take a small portion and form it into small ball shapes, using your hands. Do the same with the rest if the mixture. Allow to sit.

Now boil the cinnamon sticks for the syrup. Boil for 3-4 minutes, remove from heat and allow to sit for 10 minutes, after that remove the sticks. Add the honey and agave nectar in the cinnamon tea. Mix well until they melt and then allow the syrup to cool.

Now start preparing the cookie dough. In a big bowl put the orange juice, stevia sweetener, baking soda and beat with a whisk. Notice that the mixture rises and bubbles. In this way, the baking soda is activated. Continue mixing, until the stevia sweetener melts.

Now add the olive oil, zest, brandy and raki. Add the clove and cinnamon powders and continue mixing. Now you must add the flours, mixed with the fine-grained semolina. Start mixing and kneading the dough with your hands so as to make it workable.

Place a pastry sheet on tray and begin to form the Christmas cookies. Take a small piece of dough and shape it into a small ball, the size of a walnut. Press it in the center and place the ball filling which you have earlier prepared. Then cover the filling with the dough carefully, using your fingers and form cookies into small round shapes. Place the round shaped cookies on the pastry sheet and continue the same procedure.

Bake in a preheated oven at 170°C for 25-30 minutes, depending on the oven.
Now you must be careful! Once you take the Christmas cookies out of the oven, you must submerge them in the syrup you have prepared. Dip them in the cold syrup, hot as they are. Be cautious to dip them one at a time and allow them to sit for 2-3 seconds. The reason we do this is because the cookies are filled and the dough around the filling, that will absorb the syrup, is particularly thin, in contrast to the common Christmas cookies which are not filled and need more time in the syrup so as to absorb it. So be cautious that the filled cookies are not softened by the syrup.

When ready, you may sprinkle them with roughly ground walnuts. If you love chocolate, you can double boil dark chocolate isostevia® and pour it on top.

Vasilopita - Greek New Year’s Cake, without sugar!

INGREDIENTS

Carbs (syrup included): 30.2g/100g
Fat (syrup included): 9g/100g

200g banana purée
180g natural table top sweetener isostevia®
4 fresh eggs (separate whites from yolks)
250g low fat strained yogurt
100g olive oil
50g fresh cow butter
1½ teaspoons orange zest (unparaffined and biological)
1½ teaspoons lemon zest (unparaffined and biological)
Pinch of Kozani saffron
440g dicoccum zea flour
5 teaspoons baking powder

Syrup:
220g agave nectar
70g lukewarm water
½ teaspoon orange zest

You will also need (optionally):

Pistachio paste:
100g unsalted Aegina pistachio nuts
40 drops of liquid sweetener Isostevia®
2 teaspoons rosewater essence

Pistachio paste carbs: 12.67g/100g
Vasilopita fat (syrup included): 35.73g/100g

Some orange peels from orange spoon sweet, without sugar
3-4 teaspoons ground coconut
Some almonds for the decoration

PREPARATION

So let us begin! We start off with the syrup, giving us the needed time for it to cool. Put the water in the boiler to boil. Pour 50g of it into a cup and add the orange zest. Let it cool and drain it in a colander. Add the agave nectar and beat until well combined.
We now prepare the Vasilopita (yogurt pie).
In a stainless steel bowl, place the egg whites and 10g of the total 180g of isostevia® sweetener. Beat with a mixer until they become meringue. Allow to sit.

In another bowl, place the rest of the isostevia® sweetener and the egg yolks. Beat well until they are white. Add the banana purée and continue beating. Then, add the oil and melted butter. Continue beating, add the yogurt, zest and Kozani saffron.

Gently combine with the meringue. Do this by using a spoon and adding the meringue, while gently mixing from the bottom upwards. When having finished with the meringue, mix in the flour and baking powder slowly. Do this by using a whisk.

Butter up a round baking tray (18-20cm diameter) which is removable on the sides or otherwise use a pastry baking frame mould on baking paper. Sprinkle with flour in order for it not to stick while baking. Pour in the mixture and add almonds, optionally, on the surface to decorate. Do not forget to add the lucky coin!

Bake in a preheated oven at 180°C for about 50 minutes, depending on the oven. Stick a toothpick into the center to see if it is ready. If the toothpick comes out clean, it is ready. If it has batter on it, then further baking time will be required.

After removing it hot from the oven, pour the syrup evenly and cautiously. Allow to cool and remove it from the baking tray.

If you wish, you may now decorate the Vasilopita. If you decide to make pistachio paste, it should be prepared one day in advance, allowing it to thicken in the fridge and making it easy to form, so as to give it the desired shape.

Start off by placing the peanuts into an anti-stick frying pan, which you will then put on a low flame and allow to roast. When their natural oils begin to surface, they are ready. Allow them to cool. Place them on a clean kitchen towel and skin them.

Afterwards place them into the food processor and pulse well until a thick paste is formed (known as peanut butter). Now add the rose water essence and the isostevia® sweetener. Beat well and the pistachio paste is ready. Place it in the fridge to thicken. When ready, shape with your hands in any form you desire to decorate your Vasilopita.
You can use orange spoon sweet and ground coconut as well.

Improvise!
Good luck!



Coconut Chocolate Cake, with zea flour, without sugar, milk and butter

INGREDIENTS

(for a 600g cake)

Carbs: 26g/100g
Fat: 20g/100g

90g natural table top sweetener isostevia®
2 fresh eggs
170g coconut milk
2½ teaspoons lemon zest (unwaxed and organic)
40g melted coconut oil or olive oil
½ shot ouzo or brandy
1 level teaspoon turmeric powder
180g whole wheat zea flour
110g ground coconut
3 teaspoons baking powder
40g dark chocolate isostevia®

PREPARATION
You will need a big bowl and a hand mixer in order to make the cake. At first, beat the eggs with the stevia until white. Afterwards add the milk and coconut oil and continue beating. Add the lemon zest, turmeric powder and ouzo. Blend all the ingredients until combined.

Now it is time to add the ground coconut into the mixture and beat with a whisk. Add the flour mixed with the baking powder and beat very well with the whisk.
Separate 1/3 of the cake mixture. In this 1/3 of the mixture, add the chocolate previously melted in the double boiler. Mix well until the chocolate is completely combined into the cake mixture.

Spread some coconut oil, using a pastry brush, to butter a rectangular baking pan and sprinkle with some flour in order for the mixture not to stick on it. Poor layers of the mixtures alternately.

Bake in a preheated oven at 180°C for about 40 minutes, depending on the oven. Test it by using a toothpick to see if it is baked inside. Stick a toothpick into the center of the cake, if it has batter on it, then further baking time will be required.
When it is ready, let it cool and remove it from the baking pan.

Its taste is exceptional and its color distinctive.
Good luck!

 
Whole Wheat Easter Cookies, without sugar
 
 
Panna Cotta with coconut milk, carrot sweet spoon and isostevia®
 
 
Whole Wheat Waffles, low fat and without sugar
 
 
Peanut Butter Banana Chocolate Bites
             
Whole Wheat Easter Cookies, without sugar

INGREDIENTS

(for 1 kilo of cookies)

Carbs: 43g/100g
Fat: 20g/100g

2 fresh eggs
140g natural table top sweetener isostevia®
100g melted goat butter (or cow butter if you prefer)
70g virgin olive oil
1 tablespoon apple vinegar
1 teaspoon baking soda
200g fresh milk, at room temperature
1 teaspoon mahlepi powder
6 drops mastic resin oil or a pinch of mastic powder
340g zea flour
90g fine-grained semolina
200g yellow flour type M (traditional)
2 full teaspoons baking powder

Small egg for wash

PREPARATION

Firstly add the natural table top sweetener isostevia® and eggs into a bowl and mix with a hand mixer till white. Add the melted butter and olive oil mixed. Continue beating till combined. Now add the milk and mix. Add the vinegar, which you have mixed with the baking soda in a glass. Add the mastic resin oil and mahlepi. Mix the flours with the semolina and baking powder and add them slowly into the mixture, using your hand to combine.

The dough will be soft and easy to form, since it is not sticky at all. Preheat the oven at 180°C.

Place a sheet of baking paper on the baking tray. Form the cookies in any desired shape. The shapes may vary. Be cautious that the size of each cookie is the same, so as to be well baked.

Now egg wash the cookies with a pastry brush and bake for 30 minutes. When ready, remove from oven and allow to cool on a rack.
Good luck!


Panna Cotta with coconut milk, carrot sweet spoon and isostevia®

INGREDIENTS

Panna cotta, 4-6 servings:

Carbs: 3g/100g
Fat: 14.5g/100g

600g coconut milk
½ teaspoon agar agar powder
50g natural table top sweetener isostevia®
1 teaspoon lemon zest

Carrot spoon sweet:
200g peeled and grated carrots
300g blood orange or orange juice
1 teaspoon orange zest
30g natural table top sweetener isostevia®
1/3 teaspoon agar agar powder

Carbs: 15.4g/100g
Fat: 0

PREPARATION

If you wish to prepare the panna cotta and the carrot spoon sweet simultaneously, you will need two small pots.

In one pot, put all the ingredients for the panna cotta, heat at moderate temperature while stirring constantly. Once it boils, remove from heat and it is done!

In the other pot, put all the ingredients for the carrot spoon sweet and cover with the lid. Heat at a moderate temperature and wait for it to boil. Once it boils, stir well for 7-8 minutes. Remove from heat and it is done!

Place the panna cotta mixture in silicone or metal trays.

Place the carrot spoon sweet in small sterilized jars when hot and close the lids. Turn them upside down until cool, so as to create a vacuum seal, in order for them to be air tight and allow to cool, giving you the opportunity to preserve them in your fridge. Since this dessert is sugar free, there is a limited preservation time. Preserve it for approximately 15 days, if properly sealed. Once the jar is opened, it must be consumed within 2-3 days.

You can easily remove the panna cotta from the mold, because when in the fridge, it thickens like jello.

Good luck!

Whole Wheat Waffles, low fat and without sugar.

INGREDIENTS

(for 6-7 waffles)

2 fresh eggs
80g fresh low fat milk
1½ teaspoons orange zest (unparaffined and biological)
220g low fat strained yogurt
Pinch of salt
30 drops of liquid sweetener Isostevia®
120g zea flour
60g oat flour
2 teaspoons baking powder

You will also need strawberry spoon sweet (optionally)

Calories: 228/100g
Carbs: 26.3g/100g
Protein: 13g/100g
Fat: 5.8g/100g
Fiber: 2.5g/100g
Salt: 0.9g/100g

PREPARATION

Start by putting the eggs into a bowl and beating with a whisk, as you do when making an omelet. Afterwards, add all the ingredients, based on the above given order, apart from the flours and the baking powder. Beat well until you have a thick batter mixture. Now add the flours mixed with the baking powder. Beat all the ingredients with the whisk. The mixture is now a thick batter.

Turn on the waffle maker according to the instructions of the manufacturer. In order for the waffles to be well toasted, the waffle maker must be preheated at a low temperature. As a result, the waffles will be toasted to perfection for a crispy outside and tender inside. Toast each waffle for approximately 10-13 minutes.

You can serve them with chocolate glazing, spoon sweet or enjoy them hot, with honey and cinnamon.

Good luck!




Peanut Butter Banana Chocolate Bites

INGREDIENTS

(for 14-16 bites)

Peanut butter:
200g peeled peanuts
10 drops of liquid sweetener isostevia®
Pinch of salt

Carbs: 21.5g/100g
Fat: 50g/100g

Chocolate mousse:
130g coconut milk
45g cocoa powder
45 drops of liquid sweetener isostevia®
The seeds from about 1/3 of a fresh vanilla bean
15g melted coconut oil

Carbs: 6g/100g
Fat: 21g/100g

You will also need:
15g ripe banana, peeled

Carbs: 22g/100g
Fat: 0g/100g

20g dark chocolate isostevia®

Carbs: 27g/100g
Fat: 36g/100g

PREPARATION
Start off with the dark chocolate isostevia®, which will become the mold for the chocolate bites. Melt the chocolate by double boiling it. You will need small silicone muffin trays or any other chocolate mold trays you may have, but the trays should be large enough to fit in all the ingredients easily.
By using a teaspoon, pour the melted chocolate into each tray and spread it evenly in order for it to cover the sides and bottom. Be cautious to spread it evenly on all the trays. When ready, place the trays on the fridge to cool and for the chocolates to become solid.

Now prepare the homemade peanut butter. Place the peanuts into an anti-stick frying pan. Turn on the heat to a low-medium temperature. Mix the peanuts repeatedly so they are heated evenly. When their natural oils appear on the surface and when their distinctive smell occurs, they are then ready. Withdraw from heat and place them into the food processor, hot as they are in order to pulse them. Begin pulsing. Stop pulsing and use a teaspoon if needed to unstick them from the sides of the food processor. Continue pulsing until they become a thick and oily paste. Now add the liquid sweetener isostevia® and salt. Beat all the ingredients. The peanut butter in now ready.

Now for the chocolate mousse. Add all the ingredients into the food processor and pulse well. As easy as that!
Cut the banana into small pieces.

Now that the chocolate trays have cooled in the fridge, it is time to fill them. Fill each of them with some peanut butter, using a teaspoon. Then add some banana pieces. Now it is time for the mousse. Putt some chocolate mousse on top, allowing some space for the melted chocolate, which will seal off each chocolate bite. Having concluded this procedure, the silicone trays will give us the opportunity to remove the chocolate bites easily and evenly formed. After removal they must be placed in a container and then refrigerated, which will protect them from both odors and humidity.

 
 
 
  Στέβια, υποκατάστατο ζάχαρης stevia, isostevia.gr  
     
 

RECIPES

Sweet recipes – no calories

 
Isostevia Tiramisu
 
 
Isostevia Cheesecake
     
Isostevia Tiramisu

INGREDIENTS
750 gr. Mascarpone cheese
3 eggs
9 tablespoons Isostevia
1 savoyard package
1 cup espresso coffee
Cocoa powder

PREPARATION

We make the espresso coffee and wait till it cools down.

First beat the eggs thoroughly with the isostevia and the mascarpone cheese, at a low speed until the ingredients form a cream. Dip the savoyard biscuits in the espresso for as long as you like. Let them cool very well.

Spread the biscuits on a pyrex and on top pour the cream. Then, sprinkle with cocoa.


Isostevia Cheesecake

INGREDIENTS
Digestive biscuits (green package) or any other no sugar/light biscuits
250 gr. LURPAK butter (melted)
400 gr. isostevia
500 gr. cream
600 gr. Philadelphia cream cheese
1 lemon (juice)
Strawberry jam (from isostevia)

PREPARATION

Crumble the biscuits and mix them with the butter till they become homogenized.

In the mixer you beat the cream cheese, the cream, then you add the isostevia and the lemon juice. You finally beat the ingredients for 4 minutes on a low speed.
You place the biscuit basis above the thick cream and let it all rest in the fridge for as long as you like.

Finally you spread the isostevia jam and serve.

 
Isostevia Cheesecake capuccino
 
 
Mousse chocolate with caramelized popcorn and isostevia
     
Isostevia Cheesecake capuccino

INGREDIENTS
For the base:
300 gr. stuffed chocolate biscuits, grated
100 gr. roasted, grated hazelnuts
120 gr. melted butter

For the filling:
4 egg yolks
4 tsp. natural isostevia sweetener
2 espresso cups
6 gelatine sheets, 2 gr. each
750 gr. pastry cream
600 gr. cream cheese
150 gr. natural isostevia sweetener

For the garnish:
300 gr. pastry cream
1 tsp. cocoa
2 tsp. natural isostevia sweetener
100 gr. hazelnuts
100 gr. sugar
greaseproof paper

PREPARATION

For the base:
Mix in a bowl the biscuits with the butter and the hazelnuts. Spread them in a springform cake pan.

For the filling:
In a double boiler, beat the egg yolks with the natural isostevia sweetener until fluffy and then pour the coffee until the mixture is unified. Soak the gelatine leaves in cold water for a few minutes until soft. Dissolve them in 4-5 tablespoons of boiling water. Then mix them with the yolk mixture.
In a mixer put the cream cheese with the pastry cream and the natural sweetener. Pour the mixture with the yolks and then mix gently.
Empty it in the pan where you placed the cookies. Leave the cheesecake in the refrigerator for a few hours.

For the garnish:
In a frying pan put the sugar and when it's caramelised, add the hazelnuts. Leave it for a few minutes, pour them in greaseproof paper and let them cool.
Beat the cream with the natural isostevia sweetener and the cocoa. Apply to the surface and sprinkle with some hazelnuts.



Mousse chocolate with caramelized popcorn and isostevia

INGREDIENTS
Ingredients for 6 portions

For the mousse:

350 gr chopped couverture chocolate
500 gr cream
2 tablespoons Brand yor Rum
4 eggs
6 tablespoon of natural sweetener isostevia
some fleur de sel

For the caramelized popcorn:

150 gr sugar
4 cups of popcorn
baking paper in sheets


PREPARATION

Put the cream in a casserole together with the couverture chocolate and leave in on medium heat steering once in a while until it melts.
Beat the eggs with the isostevia in the mixer until they form a soft mixture. Put the mixture in a bowl in bain-marie and stir with the whisk until it gets warm and its temperature reaches 82 degrees. Pour the mixture of the eggs into the mixture of cream and couverture chocolate and add the brandy or rum and the fleur de sel. Stir and put into bowls. Leave them in the fridge until you serve them.

For the caramelized popcorn: 
Put the sugar in a pan and leave it on medium heat until it gets the color of caramel. Pour the butter and stir. Arrange the popcorn on a non-stick baking paper sheet and sprinkle them with the caramel. When they get cold serve them with the mousse chocolate.

 
Red Velvet Cake with isostevia
 
 
Light cheesecake with roasted apples and isostevia
     
Red Velvet Cake with isostevia

INGREDIENTS
Ingredients for two round baking forms about 20 cm

300 gr flour Farina type 
150 gr butter 
200 gr isostevia
3 eggs
250 gr yoghurt
2 coffee spoons baking soda
2 table spoons cocoa powder
2 table spoons white balsamic vinegar
1 coffee spoons vanilla extract 
1 coffee spoons red pastry color
baking paper in sheets 


For the cream:
400 gr cream cheese
50 gr natural sweetener isostevia
500 ml pastry cream
1 coffee spoon vanilla extract

PREPARATION

Beat in the mixer butter together with the natural sweetener isostevia for a few minutes, until they get soft and then pour the eggs one by one. Add yoghurt and vanilla extract. Pour flour and the pastry color. In a bowl stir baking soda together with cocoa powder and vinegar and pour the mixture into the mixing bowl. Mix it in low speed about 1-2 minutes, so that the ingredients will bind together.

Cover the inner sides of the 2 baking forms with non-stick baking paper and pour the mixture. Bake in a preheated oven for 40 minutes at 180?C. Take it off the oven and let it cool. As it is cool, separate each cake in two horizontally slices.

Leave the cream cheese in room temperature and beat it for a few minutes together with isostevia, vanilla extract and pastry cream, until you have a smooth and shiny mixture. Pour some of the mixture in the one slice of cake, cover it with the other slice and pour the rest of the mixture on the top of the cake as well as on the sides. Preserve the cake in the fridge.




Light cheesecake with roasted apples and isostevia

INGREDIENTS
Ingredients for 6 portions

600 gr low fat cream cheese
250 ml low fat cream 
6 tablespoons of natural sweetener isostevia
zest from 1 lemon 
8 tablespoons of granola 
4 apples 
4 cinnamon sticks BAHAR 
4 tablespoons of raisins 
non-stick baking paper


PREPARATION

Core the inner sides of the apples, but without peeling off the hull. Put a cinnamon stick and a spoon of raisins in each apple. Wrap each apple with a non-stick baking paper. Arrange them in a pan and bake them in pre-heated oven for 30 minutes at 180?C.

In the mixing bowl beat the cream cheese together with the cream, the lemon zest and 3 spoons of Isostevia. Open up the apple wrappings after they have been baked and chop them. Sprinkle them with the rest of the isostevia. Pour the granola in the glasses, then pour cream cheese over it and at least the chopped apples.

 
Chocolate cream with yoghurt and isostevia
 
 
Chocolates with chestnut and isostevia
     
Chocolate cream with yoghurt and isostevia

INGREDIENTS
500 ml light milk
4 spoons of corn flour, Keramari Bros. ΜΑΝΝΑ
3 spoons of natural sweetener isostevia
3 spoons of cocoa powder
200 gr full fat yoghurt Total
Some Himalaya Salt Saltic
Some crushed hazelnuts for the topping

PREPARATION

A very simple and healthy Chocolate cream recipe with isostevia and yoghurt! It contains no sugar, but the taste is amazing and sweet, due to Isostevia!

You pour milk in a small casserole and you add the corn flour. Stir to dissolve the corn flour before it gets warm. Next you pour isostevia, some salt and cocoa powder. You just want to heat it up, but without boiling it, and that’s why you lower the heat between medium and low. Stir for about 5 minutes until it binds together and the cream begins to thicken. At this point you take the casserole off the fire and you pour the yoghurt into the mixture.

Stir until the cream is even and serve in small bowls or glasses. Let them cool and then put them in the fridge for at least 2 hours. Serve with some crushed hazelnuts.

TIP if you like to make the recipe lighter, yoghurt Total with 2% fat. 







Chocolates with chestnut and isostevia

INGREDIENTS
200 gr melted chestnuts
80 gr Cow milk butter “Chorio” or light butter “soft Chorio”
100 gr crushed almonds or cashews nuts
3-4 spoons of cocoa powder 4 table spoons natural sweetener isostevia
1 vanilla
30 chocolate wrapping papers

PREPARATION

Delicious chestnut- chocolates. A very tasteful recipe, especially if you adore chestnuts.

Pour the melted chestnuts, cocoa powder, isostevia, vanilla powder and butter into a bowl and stir them with your hands. Create with this mixture small balls and dip them in cocoa powder or crushed nuts. You can also dip them in melted chocolate or chocolate sprinkles. Put the mint hefridge for at least 1 hour.

Tips for chestnuts:
For extra taste, put a rosemary or a cinnamon stick in the water, where you are boiling the chestnuts. For more tasteful and sweet chestnuts put them for about an hour in a bowl of water with 2 spoons of sugar. Chestnuts must be warm while peeling them off. If they get cold it is more difficult to peel them off. 10 big chestnuts have only 170 calories. Chest nuts are low of fat, compared to other nuts.




 
Profiterole with cake (or silvester cake) with isostevia
 
 
Whole Wheat Croissants, with chocolate and hazelnut filling isostevia
     
Profiterole with cake (or silvester cake) with isostevia

INGREDIENTS

Profiterole:
1 big cup of milk
1/8 big cup natural sweetener Isostevia
lemon or orange or vanilla zest
1/4 cup corn flour + flour Keramari Bros. ΜΑΝΝΑ
1 egg
Himalaya Salt
Fresh butter

Chocolate:
250ml milk
100gr flour Keramari Bros. MANNA
1 spoon Corn Flour Keramari Bros. ΜΑΝΝΑ
300 gr natural sweetener Isostevia
1 package of cocoa powder (125 gr)

PREPARATION

Watch the preparation at the following video.





Whole Wheat Croissants, with chocolate and hazelnut filling isostevia

INGREDIENTS
(for croissants of about 850g)

Carbs: 41.55g/100g
Fat: 19.3g/100g

220g whole wheat flour
220g cake flour
28g fresh milk, at room temperature
35g natural table top sweetener isostevia®
40g fresh cow butter, at room temperature, for the dough
130g fresh cow butter, at room temperature, for the kneading
1 teaspoon salt
½ teaspoon apple cider vinegar
Pinch of Kozani saffron (optionally)
1 packet dry yeast (9g)

You will also need:
Some extra flour to open the pastry sheets
1 beaten egg for the wash
Homemade chocolate and hazelnut filling (250g):
Carbs: 12.55g/100g
Fat: 34.9g/100g

100g hazelnuts
20g tahini paste
110g evaporated milk
The seeds from half a vanilla bean
20g good quality cocoa
1½ teaspoons of liquid sweetener Isostevia®

PREPARATION

Put all the ingredients for the dough into the bread maker, except for 130g of butter, which you will work on later. Do this by adding all the liquid ingredients first and then the solids. Choose the pasta making function. If you do not have a bread maker, you can use a dough making mixer or else you will have to knead it by hand.
When the dough is ready, divide it into two halves. By using a rolling pin and some flour, open pastry sheets of ½ a centimeter. Now you will need the butter. Since the butter is at room temperature, it will be easy to spread it on the two pastry sheets with a knife. Spread half the butter on one sheet and the rest on the other. Fold the sheets in half and then fold once again. Place them in a food bag and freeze for 15 minutes.

Until they freeze, prepare the homemade chocolate filling.
Start with the hazelnuts. Put them in an anti-stick frying pan and heat at low temperature mixing often. When heated and their natural oils begin to surface, put them into the food processor and pulse them. They must become a thick paste. Now add the rest of the ingredients for the chocolate filling and beat well. The filling is ready.
After 15 minutes of freezing the pastry sheets, take them out of the freezer and use a rolling pin and some flour to open them again. In this way, the butter remains in the folds. After opening them to a width of ½ a centimeter, double fold them as before and place them in the food bag and in the freezer for a further 15 minutes. Do this procedure twice.

This procedure is necessary for the dough to be fully buttered so when baked, it will have a unique texture, found only in croissants.

After the procedure is done three times, give them a croissant form. Open each pastry sheet with a rolling pin and some flour. It must be ½ a centimeter wide and rectangular. Cut the pastry sheet in even triangles. At the base of each triangle, add the chocolate filling with a teaspoon. Start rolling the pastry triangle with the filling inside. Put each rolled triangle on a baking tray, which has a baking sheet on it. Continue with the rest, using the same procedure. When placing them on the baking sheet, be cautious to leave space between them, since they will triple their size when baked. When finished allow to sit at room temperature, so they may rise. When they have tripled their size, wash them carefully with the beaten egg, using a pastry brush. Bake in a preheated oven at 160°C for 20 minutes, using the fan function.




 
Fanouropitakia - Small Vegan Pies with isostevia®
 
 
Whole Wheat Cake with isostevia®
     
Fanouropitakia - Small Vegan Pies with isostevia®

INGREDIENTS
(for 12 individual cakes)

Carbs: 36.9g/100g (without the walnuts)
Fat: 15.9g/100g (without the walnuts)

250g fresh orange juice
70g natural table top sweetener isostevia®
100g olive oil
1 teaspoon cinnamon powder
½ teaspoon clove powder
1½ teaspoons orange zest (unwaxed and organic)
250g zea flour or whole wheat flour
3 teaspoons baking powder
50g black Corinthian raisins, soaked in water (they contain less sugar than the Cretan ones)

Optionally:
50g roughly ground walnuts
Some sesame for sprinkling

PREPARATION

Put the orange juice and the natural table top sweetener isostevia® in a deep bowl. Mix well with a whisk for the isostevia® to melt. Add all the other ingredients, apart from the flour, baking powder and raisins. Mix well until well combined.

Afterwards, add the flour and baking powder mixed. Mix well with the whisk, in order for it to become a thick batter. Now add the raisins and mix again. If you wish, add walnuts.

Preheat the oven at 180°C. Use a muffin tray, preferably silicone. Fill ¾ of each tray with the mixture, using a spoon. Fill all muffin trays. If you wish, sprinkle with sesame. Bake at 180°C for 20-25 minutes, depending on the oven.

When ready, remove from oven and place on a rack to cool.

 

Whole Wheat Cake with isostevia®

INGREDIENTS
(for 24 muffins or one big cake)

Carbs: 28g/100g
Fat: 24.8g/100g

180g natural table top sweetener isostevia®
4 eggs
200g fresh milk
4 teaspoons orange zest
200g fresh cow or goat/sheep butter (not margarine)
440g dicoccum zea flour
5 teaspoons baking powder
3 tablespoons ouzo
The seeds from a fresh vanilla bean
160g chopped dark chocolate isostevia®

PREPARATION

Put the milk and butter in a small pot and heat at low temperature, until the butter melts. Be cautious not to overheat, just to warm it up. When ready, remove and let it sit.

In a deep bowl, put the table top sweetener isostevia® and eggs. Beat with a hand mixer until white, just as you do with common sugar. Then, add the milk and butter, which you have heated lightly. Mix with a whisk.

Now add the orange zest, ouzo and vanilla. Mix well. Put the baking powder in the flour and mix in a bowl with a spoon. Slowly add the flour into the mixture, while mixing with a whisk. Continue mixing until it becomes a thick batter. If at first it doesn’t seem thick enough, the zea flour will absorb the moisture of the mixture and will be fine, so do not worry. Now add the grated chocolate, which will give an awesome taste to the cake.

After having added the grated chocolate, mix well with a spoon. You have already preheated the oven at 180°C.

If you wish to make a big cake, prepare the baking tray by buttering it and sprinkling some flour. Pour in the cake mixture and bake for 35-40 minutes.
If you wish to make muffins (small individual cakes) prepare the specific muffin baking tray by putting paper muffin holders. Then, divide the mixture in the holders and bake for about 30 minutes.

Either you make a cake or muffins, you must be cautious if they are baked well. Do this by sticking a toothpick into the center of the cake. If the toothpick comes out clean, it is ready. If it has batter on it, then further baking time will be required.





 
Plum Jam with isostevia®
 
 
Chocolate-Amaretto Ice Cream with isostevia® and caramelized almonds
     
Plum Jam with isostevia®

INGREDIENTS

(for 300g of jam)

Carbs: 15g/100g
Fat: 0

650g fresh plums
3 apple geranium leaves
2 shots water
40g natural table top sweetener isostevia®
¼ teaspoon agar agar powder


PREPARATION

Wash the plums and cut them in half. Remove the pits and place the plum halves into the pot. Add water and let them simmer on low heat. Cover with a lid and allow to soften until the peels come off easily. When ready, remove from heat and let them cool. Then carefully peel them.

Put the fruit flesh in a blender. Add the juice that has remained in the pot. Beat with a hand mixer until they become a pulp, not much though, you don’t want it to be too juicy.

Afterwards, put the plum pulp into the pot again. Add the isostevia ® sweetener, the apple geranium leaves and the agar agar powder. Turn on the heat and mix. Once it starts boiling, mix again and allow to boil for 5 minutes. The jam is ready.

Remove the apple geranium leaves. Put the jam in sterilized jars, hot as it is. Close the lids and turn them upside down until cool, so as to create a vacuum seal. When cooled, the jam will thicken due to the agar agar powder.

If placed in the fridge, it will be preserved for 15 days, as long as the jars remain sealed. Or else, it must consumed within 4-5 days, after the jar is opened. If you wish, you may freeze fresh plums after you have washed them and have removed the pits. You must put them in a pot without defrosting them and follow the same instructions

Chocolate-Amaretto Ice Cream with isostevia® and caramelized almonds

INGREDIENTS

Ice cream:
400g fresh low fat milk
70g chocolate drink powder isostevia®
250g low fat heavy cream
1 tablespoon (10g) natural table top sweetener isostevia®
2 teaspoons almond or bitter almond extract

Carbs: 11g/100g
Fat: 9.13g/100g

Caramelized almonds:
40g flaked almonds
40g honey

Carbs: 64g/100g
Fat: 38g/100g

You will also need:
40g dark chocolate isostevia®

PREPARATION

Pour the milk into a small pot and heat at moderate temperature. Allow to warm up but not to boil. Add the chocolate drink powder isostevia® and the natural table top sweetener isostevia®. Mix with a whisk until combined and withdraw from heat.

Now add the almond extract and the heavy cream. Continue mixing with the whisk. Leave aside the ice cream mixture and allow to fully cool.

Put the flaked almonds into an anti stick frying pan and heat at moderate temperature. When golden brown, add the honey and mix well to combine and cover the flaked almonds. Continue mixing for 3-4 minutes. Withdraw from heat and place aluminium foil on a tray. Place small portions of the caramelized almonds using a teaspoon and allow to cool.

Now that the ice cream mixture has cooled, be ready to pour it into the ice cream maker, which you should turn on according to the instructions of the manufacturer.

If you do not have an ice cream maker, pour the mixture into a stainless steel bowl with a lid and place in the freezer. Once it starts freezing, mix with a whisk in order for it to freeze evenly and so that ice crystals are not formed. Place in the freezer again and after 20 minutes repeat the same procedure. Repeat this procedure, another 3 times.

Now the ice cream is frozen and ready.
Shortly before serving, you may double boil the dark chocolate isostevia® and pour it on the ice cream.

 
Chocolate, lenten Spread with fresh figs and isostevia®, without sugar
 
 
Chocolate Salami with nuts and isostevia®, without sugar
     
Chocolate, lenten Spread with fresh figs and isostevia®, without sugar

INGREDIENTS

Carbs: 20.25g/100g
Fat: 4.74g/100g

250g fresh peeled figs
100g coconut milk
40g chocolate drink powder isostevia®

Optionally:
½ teaspoon cinnamon powder
Or the seeds from half a vanilla bean

PREPARATION

Place the peeled figs in a blender and beat until smoothed. Afterwards, add the coconut milk and chocolate drink powder isostevia® in a small pot. Heat at moderate temperature, while mixing with the whisk. Once boiled and thickened, add the mashed figs and stir until well combined. Add the orange zest or vanilla. Keep mixing until it boils and withdraw from heat. The spread is ready!




Chocolate Salami with nuts and isostevia®, without sugar

INGREDIENTS

Carbs: 20.46g/100g
Fat: 28.9g/100g

120g oatmeal cookies
120g roughly ground walnuts
40g dark chocolate isostevia®
20g roughly ground almonds
20g roughly ground hazelnuts
20g roughly ground Aegina pistachio nuts
20g coconut oil
200g coconut milk
100g cocoa powder
1 shot ouzo
2 teaspoons of liquid sweetener isostevia®

Glazing:

80g dark chocolate isostevia®
1 teaspoon orange zest (unwaxed and organic)
10g roughly ground Aegina pistachio nuts

PREPARATION

Into a small pot add the coconut oil, coconut milk, cocoa powder, ouzo, dark chocolate isostevia® and liquid sweetener isostevia® Heat at a low temperature and mix with a whisk. Continue mixing to allow the chocolate and coconut oil to melt. The ingredients will combine giving you a thick chocolate mixture.

Now add the oatmeal cookies and nuts. Use a spoon to mix, until finely combined. The result must be a fine and homogeneous mixture.

Use a stainless steel base or bowl. Cover the inner part with a kitchen wrap. This will help you unmold the cake, after refrigerating it. Pour the mixture in the mold using a spoon, to press on it so as no bubbles are formed. Cover the surface with kitchen wrap. Refrigerate. Allow to sit in fridge overnight and unmold in the morning. Remove the wrap and now add the dark chocolate isostevia®.

Do this by double boiling the chocolate and adding the orange zest. Use a spoon to cover the chocolate salami.
Finally add the pistachio nuts to decorate it and give it a unique taste. Place in fridge again, allowing the chocolate to harden. The longer it stays in the fridge, the stronger the taste and aroma will be.



 
Quince Jam, aronia berries in pomegranate juice, with isostevia®
 
 
Melomakarona - Greek Christmas Honey Cookies, with dried fruit and chocolate filling isostevia®
     
Quince Jam, aronia berries in pomegranate juice, with isostevia®

INGREDIENTS

(for 600g of jam)

Carbs: 34g/100g
Fat: 0

1 small quince, peeled (about 150g)
300g fresh pomegranate juice
200g fresh aronia berries
½ teaspoon agar agar powder (natural vegetable gelatin made of cooked and pressed algae)
1 teaspoon of liquid sweetener Isostevia®
2 apple geranium leaves

PREPARATION

This jam is very easy to prepare. The only thing you need to do is clean the pomegranates and place them in the juicer. If you do not have one, cut them in half and use a squeezer, as you do with oranges. Afterwards, peel the quince and cut it into quarters. Remove the pits and endocarp and cut it into small slices and then in small pieces, as if you were preparing quince spoon sweet. Actually that is what you will be making and then the jam.

You have washed the aronia berries well and removed the stems, if any. Place all the ingredients in a pot. Cook at moderate temperature. Once it boils, mix well for the agar agar to melt. Simmer at a low temperature with the lid on. It will be ready in 15 minutes. Do not boil more than that, try to boil as less as possible.
If you wish, you may save some of it in a sterilized container and consume it in this form. Or else you must remove the apple geranium leaves and use a blender to make a paste. If it seems thin, do not be alarmed. Once cooled, the agar agar powder with thicken it.

Place the jam into sterilized jars. Store them in the fridge and consume within a few days. Since they do not contain any sugar or any other kind of preservative, they cannot be preserved for long.

 




Melomakarona - Greek Christmas Honey Cookies, with dried fruit and chocolate filling isostevia®

INGREDIENTS

(for 20-25 melomakarona)

22g olive oil
120g fresh orange juice
Zest from one orange
½ shot raki
½ shot brandy (from what is left from the soaked dried fruit)
60g natural table top sweetener isostevia®
1 teaspoon baking soda
1½ teaspoons Ceylon cinnamon powder
½ teaspoon clove powder
30G fine-grained semolina
340g dicoccum zea flour
60g all purpose flour

Syrup:
1 teacup cinnamon tea (boil 2 Ceylon cinnamon sticks into 250g of water)
50g agave nectar
50g honey

Carbs: 59g/100g
Fat: 26.5g100g

Filling:
150g dried mixed fruit (figs, raisins, cranberry, blueberry etc. preferably without added sugar)
90g brandy
120g dark chocolate isostevia®
75g walnuts

Filling carbs: 33g/100g
Fat: 16g/100g

50g finely chopped walnuts for sprinkling on top


PREPARATION

Start preparing the filling, the night before. Place the dried fruit into a bowl, along with the brandy and let it soak overnight. In the morning, place the dried fruit, which are now softened, in a colander and store the remaining brandy so as to use it in the dough.
Beat the walnuts for the filling in the food processor. Then put them in a bowl. Do the same with the chocolate, pulse it in the food processor and add it in the bowl with the walnuts. After, place the dried fruit in the food processor and pulse to a pulp. They will resemble a thick jam. Add the chocolate and walnuts to the fruit pulp and mix well to create a thick mixture. Using a teaspoon, take a small portion and form it into small ball shapes, using your hands. Do the same with the rest if the mixture. Allow to sit.

Now boil the cinnamon sticks for the syrup. Boil for 3-4 minutes, remove from heat and allow to sit for 10 minutes, after that remove the sticks. Add the honey and agave nectar in the cinnamon tea. Mix well until they melt and then allow the syrup to cool.

Now start preparing the cookie dough. In a big bowl put the orange juice, stevia sweetener, baking soda and beat with a whisk. Notice that the mixture rises and bubbles. In this way, the baking soda is activated. Continue mixing, until the stevia sweetener melts.

Now add the olive oil, zest, brandy and raki. Add the clove and cinnamon powders and continue mixing. Now you must add the flours, mixed with the fine-grained semolina. Start mixing and kneading the dough with your hands so as to make it workable.

Place a pastry sheet on tray and begin to form the Christmas cookies. Take a small piece of dough and shape it into a small ball, the size of a walnut. Press it in the center and place the ball filling which you have earlier prepared. Then cover the filling with the dough carefully, using your fingers and form cookies into small round shapes. Place the round shaped cookies on the pastry sheet and continue the same procedure.

Bake in a preheated oven at 170°C for 25-30 minutes, depending on the oven.
Now you must be careful! Once you take the Christmas cookies out of the oven, you must submerge them in the syrup you have prepared. Dip them in the cold syrup, hot as they are. Be cautious to dip them one at a time and allow them to sit for 2-3 seconds. The reason we do this is because the cookies are filled and the dough around the filling, that will absorb the syrup, is particularly thin, in contrast to the common Christmas cookies which are not filled and need more time in the syrup so as to absorb it. So be cautious that the filled cookies are not softened by the syrup.

When ready, you may sprinkle them with roughly ground walnuts. If you love chocolate, you can double boil dark chocolate isostevia® and pour it on top.



 
Vasilopita - Greek New Year’s Cake, without sugar!
 
 
Coconut Chocolate Cake, with zea flour, without sugar, milk and butter
     
Vasilopita - Greek New Year’s Cake, without sugar!

INGREDIENTS

Carbs (syrup included): 30.2g/100g
Fat (syrup included): 9g/100g

200g banana purée
180g natural table top sweetener isostevia®
4 fresh eggs (separate whites from yolks)
250g low fat strained yogurt
100g olive oil
50g fresh cow butter
1½ teaspoons orange zest (unparaffined and biological)
1½ teaspoons lemon zest (unparaffined and biological)
Pinch of Kozani saffron
440g dicoccum zea flour
5 teaspoons baking powder

Syrup:
220g agave nectar
70g lukewarm water
½ teaspoon orange zest

You will also need (optionally):

Pistachio paste:
100g unsalted Aegina pistachio nuts
40 drops of liquid sweetener Isostevia®
2 teaspoons rosewater essence

Pistachio paste carbs: 12.67g/100g
Vasilopita fat (syrup included): 35.73g/100g

Some orange peels from orange spoon sweet, without sugar
3-4 teaspoons ground coconut
Some almonds for the decoration

PREPARATION

So let us begin! We start off with the syrup, giving us the needed time for it to cool. Put the water in the boiler to boil. Pour 50g of it into a cup and add the orange zest. Let it cool and drain it in a colander. Add the agave nectar and beat until well combined.
We now prepare the Vasilopita (yogurt pie).
In a stainless steel bowl, place the egg whites and 10g of the total 180g of isostevia® sweetener. Beat with a mixer until they become meringue. Allow to sit.

In another bowl, place the rest of the isostevia® sweetener and the egg yolks. Beat well until they are white. Add the banana purée and continue beating. Then, add the oil and melted butter. Continue beating, add the yogurt, zest and Kozani saffron.

Gently combine with the meringue. Do this by using a spoon and adding the meringue, while gently mixing from the bottom upwards. When having finished with the meringue, mix in the flour and baking powder slowly. Do this by using a whisk.

Butter up a round baking tray (18-20cm diameter) which is removable on the sides or otherwise use a pastry baking frame mould on baking paper. Sprinkle with flour in order for it not to stick while baking. Pour in the mixture and add almonds, optionally, on the surface to decorate. Do not forget to add the lucky coin!

Bake in a preheated oven at 180°C for about 50 minutes, depending on the oven. Stick a toothpick into the center to see if it is ready. If the toothpick comes out clean, it is ready. If it has batter on it, then further baking time will be required.

After removing it hot from the oven, pour the syrup evenly and cautiously. Allow to cool and remove it from the baking tray.

If you wish, you may now decorate the Vasilopita. If you decide to make pistachio paste, it should be prepared one day in advance, allowing it to thicken in the fridge and making it easy to form, so as to give it the desired shape.

Start off by placing the peanuts into an anti-stick frying pan, which you will then put on a low flame and allow to roast. When their natural oils begin to surface, they are ready. Allow them to cool. Place them on a clean kitchen towel and skin them.

Afterwards place them into the food processor and pulse well until a thick paste is formed (known as peanut butter). Now add the rose water essence and the isostevia® sweetener. Beat well and the pistachio paste is ready. Place it in the fridge to thicken. When ready, shape with your hands in any form you desire to decorate your Vasilopita.
You can use orange spoon sweet and ground coconut as well.

Improvise!
Good luck!



Coconut Chocolate Cake, with zea flour, without sugar, milk and butter

INGREDIENTS

(for a 600g cake)

Carbs: 26g/100g
Fat: 20g/100g

90g natural table top sweetener isostevia®
2 fresh eggs
170g coconut milk
2½ teaspoons lemon zest (unwaxed and organic)
40g melted coconut oil or olive oil
½ shot ouzo or brandy
1 level teaspoon turmeric powder
180g whole wheat zea flour
110g ground coconut
3 teaspoons baking powder
40g dark chocolate isostevia®

PREPARATION
You will need a big bowl and a hand mixer in order to make the cake. At first, beat the eggs with the stevia until white. Afterwards add the milk and coconut oil and continue beating. Add the lemon zest, turmeric powder and ouzo. Blend all the ingredients until combined.

Now it is time to add the ground coconut into the mixture and beat with a whisk. Add the flour mixed with the baking powder and beat very well with the whisk.
Separate 1/3 of the cake mixture. In this 1/3 of the mixture, add the chocolate previously melted in the double boiler. Mix well until the chocolate is completely combined into the cake mixture.

Spread some coconut oil, using a pastry brush, to butter a rectangular baking pan and sprinkle with some flour in order for the mixture not to stick on it. Poor layers of the mixtures alternately.

Bake in a preheated oven at 180°C for about 40 minutes, depending on the oven. Test it by using a toothpick to see if it is baked inside. Stick a toothpick into the center of the cake, if it has batter on it, then further baking time will be required.
When it is ready, let it cool and remove it from the baking pan.

Its taste is exceptional and its color distinctive.
Good luck!

 
Whole Wheat Easter Cookies, without sugar
 
 
Panna Cotta with coconut milk, carrot sweet spoon and isostevia®
     

Whole Wheat Easter Cookies, without sugar

INGREDIENTS

(for 1 kilo of cookies)

Carbs: 43g/100g
Fat: 20g/100g

2 fresh eggs
140g natural table top sweetener isostevia®
100g melted goat butter (or cow butter if you prefer)
70g virgin olive oil
1 tablespoon apple vinegar
1 teaspoon baking soda
200g fresh milk, at room temperature
1 teaspoon mahlepi powder
6 drops mastic resin oil or a pinch of mastic powder
340g zea flour
90g fine-grained semolina
200g yellow flour type M (traditional)
2 full teaspoons baking powder

Small egg for wash

PREPARATION

Firstly add the natural table top sweetener isostevia® and eggs into a bowl and mix with a hand mixer till white. Add the melted butter and olive oil mixed. Continue beating till combined. Now add the milk and mix. Add the vinegar, which you have mixed with the baking soda in a glass. Add the mastic resin oil and mahlepi. Mix the flours with the semolina and baking powder and add them slowly into the mixture, using your hand to combine.

The dough will be soft and easy to form, since it is not sticky at all. Preheat the oven at 180°C.

Place a sheet of baking paper on the baking tray. Form the cookies in any desired shape. The shapes may vary. Be cautious that the size of each cookie is the same, so as to be well baked.

Now egg wash the cookies with a pastry brush and bake for 30 minutes. When ready, remove from oven and allow to cool on a rack.
Good luck!



Panna Cotta with coconut milk, carrot sweet spoon and isostevia®

INGREDIENTS

Panna cotta, 4-6 servings:

Carbs: 3g/100g
Fat: 14.5g/100g

600g coconut milk
½ teaspoon agar agar powder
50g natural table top sweetener isostevia®
1 teaspoon lemon zest

Carrot spoon sweet:
200g peeled and grated carrots
300g blood orange or orange juice
1 teaspoon orange zest
30g natural table top sweetener isostevia®
1/3 teaspoon agar agar powder

Carbs: 15.4g/100g
Fat: 0

PREPARATION

If you wish to prepare the panna cotta and the carrot spoon sweet simultaneously, you will need two small pots.

In one pot, put all the ingredients for the panna cotta, heat at moderate temperature while stirring constantly. Once it boils, remove from heat and it is done!

In the other pot, put all the ingredients for the carrot spoon sweet and cover with the lid. Heat at a moderate temperature and wait for it to boil. Once it boils, stir well for 7-8 minutes. Remove from heat and it is done!

Place the panna cotta mixture in silicone or metal trays.

Place the carrot spoon sweet in small sterilized jars when hot and close the lids. Turn them upside down until cool, so as to create a vacuum seal, in order for them to be air tight and allow to cool, giving you the opportunity to preserve them in your fridge. Since this dessert is sugar free, there is a limited preservation time. Preserve it for approximately 15 days, if properly sealed. Once the jar is opened, it must be consumed within 2-3 days.

You can easily remove the panna cotta from the mold, because when in the fridge, it thickens like jello.

Good luck!

 
Whole Wheat Waffles, low fat and without sugar.
 
 
Peanut Butter Banana Chocolate Bites
     

Whole Wheat Waffles, low fat and without sugar.

INGREDIENTS

(for 6-7 waffles)

2 fresh eggs
80g fresh low fat milk
1½ teaspoons orange zest (unparaffined and biological)
220g low fat strained yogurt
Pinch of salt
30 drops of liquid sweetener Isostevia®
120g zea flour
60g oat flour
2 teaspoons baking powder

You will also need strawberry spoon sweet (optionally)

Calories: 228/100g
Carbs: 26.3g/100g
Protein: 13g/100g
Fat: 5.8g/100g
Fiber: 2.5g/100g
Salt: 0.9g/100g

PREPARATION

Start by putting the eggs into a bowl and beating with a whisk, as you do when making an omelet. Afterwards, add all the ingredients, based on the above given order, apart from the flours and the baking powder. Beat well until you have a thick batter mixture. Now add the flours mixed with the baking powder. Beat all the ingredients with the whisk. The mixture is now a thick batter.

Turn on the waffle maker according to the instructions of the manufacturer. In order for the waffles to be well toasted, the waffle maker must be preheated at a low temperature. As a result, the waffles will be toasted to perfection for a crispy outside and tender inside. Toast each waffle for approximately 10-13 minutes.

You can serve them with chocolate glazing, spoon sweet or enjoy them hot, with honey and cinnamon.

Good luck!



Peanut Butter Banana Chocolate Bites

INGREDIENTS

(for 14-16 bites)

Peanut butter:
200g peeled peanuts
10 drops of liquid sweetener isostevia®
Pinch of salt

Carbs: 21.5g/100g
Fat: 50g/100g

Chocolate mousse:
130g coconut milk
45g cocoa powder
45 drops of liquid sweetener isostevia®
The seeds from about 1/3 of a fresh vanilla bean
15g melted coconut oil

Carbs: 6g/100g
Fat: 21g/100g

You will also need:
15g ripe banana, peeled

Carbs: 22g/100g
Fat: 0g/100g

20g dark chocolate isostevia®

Carbs: 27g/100g
Fat: 36g/100g

PREPARATION

Start off with the dark chocolate isostevia®, which will become the mold for the chocolate bites. Melt the chocolate by double boiling it. You will need small silicone muffin trays or any other chocolate mold trays you may have, but the trays should be large enough to fit in all the ingredients easily.
By using a teaspoon, pour the melted chocolate into each tray and spread it evenly in order for it to cover the sides and bottom. Be cautious to spread it evenly on all the trays. When ready, place the trays on the fridge to cool and for the chocolates to become solid.

Now prepare the homemade peanut butter. Place the peanuts into an anti-stick frying pan. Turn on the heat to a low-medium temperature. Mix the peanuts repeatedly so they are heated evenly. When their natural oils appear on the surface and when their distinctive smell occurs, they are then ready. Withdraw from heat and place them into the food processor, hot as they are in order to pulse them. Begin pulsing. Stop pulsing and use a teaspoon if needed to unstick them from the sides of the food processor. Continue pulsing until they become a thick and oily paste. Now add the liquid sweetener isostevia® and salt. Beat all the ingredients. The peanut butter in now ready.

Now for the chocolate mousse. Add all the ingredients into the food processor and pulse well. As easy as that!
Cut the banana into small pieces.

Now that the chocolate trays have cooled in the fridge, it is time to fill them. Fill each of them with some peanut butter, using a teaspoon. Then add some banana pieces. Now it is time for the mousse. Putt some chocolate mousse on top, allowing some space for the melted chocolate, which will seal off each chocolate bite. Having concluded this procedure, the silicone trays will give us the opportunity to remove the chocolate bites easily and evenly formed. After removal they must be placed in a container and then refrigerated, which will protect them from both odors and humidity.