These Treats Are Easy to Make, Delicious and, Best of All, Sugar-Free

Sweet treats without the killer amounts of kilojoules.

You’ve probably heard of NOMU because of their iconic Skinny Hot Chocolate. It tastes amazing, and has the word ‘skinny’ in its name so is obviously good for you #science. The NOMU company, who are all about health without sacrificing the flavour, have just launched a plant-based sugar alternative, SWEETLY.

We’re so here for cutting down on sugar but not consuming weird substitutes with ingredient lists that sound like something Dexter mixed up in his lab. SWEETLY is diabetic-friendly and only contains 5 kilojoules compared to 1 teaspoon of ordinary table sugar with 80 kilojoules. Along with this new ‘sugar’ they’ve released a bunch of crazy-tasty recipes that you can make using SWEETLY. A blueberry cheesecake recipe that contains no sugar? You’re basically eating a fruit salad TBH.

Here are a few of our favourite no-sugar bakes:

Vanilla Waffles


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1 cup cake flour
¼ cup SWEETLY Baking Sugar Substitute
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp vanilla essence
1 large egg
2 tbsp sunflower oil
200 ml milk


Preheat the waffle maker.

In a mixing bowl, sift together the dry ingredients and mix well. Create a well in the center.

In a measuring jug, whisk together the vanilla essence, egg, oil and milk.

Slowly pour the milk mixture into the centre of the dry ingredient and whisk together until the batter is smooth and free of lumps.

Pour the batter into the waffle maker and cook until golden brown on both sides. Repeat until the batter is finished.

Serve with fresh fruit and whipped cream. Also delicious drizzled with maple syrup!

Sweet Potato Mocha Smoothie


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½ cup cooked sweet potato (approx. 1 sweet potato, cooked mashed and cooled)
2 frozen bananas
2 scoop Sweetly Chocolate Protein powder
1 cup milk (or ½ cup milk, ½ cup water)
1 tsp instant coffee
1 tsp cinnamon


Peel and steam the sweet potato until soft. Mash and set aside until cool.

Blend together with remaining ingredients and serve immediately. And that’s it!

Tip: Freeze bananas for a creamier texture.

Chocolate Cupcakes With Chocolate Butter Icing


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2 cups cake flour
2 cups SWEETLY Baking Sugar Substitute
60 g cocoa powder
3 tsp baking powder
pinch of salt
3 large eggs
125 g unsalted butter, melted
180 ml warm milk
180 ml warm water

For the chocolate butter icing

250 g unsalted butter, softened
250 g SWEETLY Baking Sugar Substitute
40 g cocoa Powder
5 tbsp hot milk


Preheat the oven to 170°C. Line 2 muffin trays with cupcake holders.

In a mixing bowl, sift together the cake flour, SWEETLY Baking Sugar Substitute, cocoa powder, baking powder and salt. Mix until combined.

Using a stand mixer, beat the eggs on high speed until very pale and creamy.

Slowly add the melted butter, warm milk and warm water and beat until combined.

Add the dry ingredients to the egg mixture and mix slowly until well combined.

Fill the cupcake holders ¾ full and place the trays in the centre of the oven. Bake for 20 – 25 minutes or until cooked when tested with a skewer.

Leave to cool in the trays for 5 minutes, then remove and leave to cool completely on wire racks before icing.

To Prepare the Chocolate Butter Icing  

In a stand mixer, whisk the softened butter for 2-3 minutes until very pale and creamy. Scrape down the sides of the bowl as necessary.

Sieve together the SWEETLY Baking Sugar Substitute and cocoa powder and add to the butter.

Whisk for 1 minute on medium speed, adding the hot milk 1 tablespoon at a time. Whisk on high speed for 2-4 minutes until smooth, soft and creamy. Spread or pipe the icing onto the cooled cupcakes.

Carrot Muffins


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1 cup (165 g) SWEETLY Baking Sugar Substitute
1 ½ cup cake flour
2 tsp baking powder
pinch of salt
1 tsp cinnamon
3 large eggs
125 ml canola or sunflower oil
200 ml milk
1 tsp vanilla essence
1 cup grated carrots
150 g chopped pecan nuts
zest of 1 orange

For the cream cheese frosting

100 g unsalted butter, softened
100 g SWEETLY Baking Sugar Substitute
1 tub full fat creamed cheese
juice of 1 large lemon


Preheat the oven to 170°C and line two muffin pans with paper cases.

Sift and mix all the dry ingredients together in a mixing bowl and make a well in the centre.

Beat together the eggs, oil, milk and vanilla essence and pour into the centre of the well. Mix all the ingredients together until just incorporated.

Fold in the grated carrots, 100 g chopped pecan nuts and orange zest.

Fill the muffin cases until ⅔ full and bake for 30 – 35 minutes or until a skewer comes out clean. Remove from the muffin pan and cool on a wire rack.

To prepare the cream cheese frosting

Use an electric mixer to beat the softened butter until very pale and creamy. Add the cream cheese and beat on high speed until smooth.

Add the SWEETLY Baking Sugar Substitute and lemon juice and beat for a few more minutes until the frosting is light and fluffy.

Once the muffins have cooled completely, pipe or spread on the cream cheese frosting and sprinkle with the remaining pecan nuts.

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