walking lightly on earth



When I quit sugar over two years ago, I first noticed that my gums stopped bleeding and my eyes were more clear and white. Another great discovery was that my energy level didn’t change through out the day and without cravings in the afternoon. Another thing that I truly appreciate is that my taste of sweet has become more refined and I don’t need much sweetness for it to taste sweet.

I followed I Quit Sugar’s 8-week program and it was an amazing program to get started as it includes information about sugar and meal plans for all 8 weeks with truly delicious recipes.

If your reason to go sugar free is that you can’t live without for example Nutella, going sugar free doesn’t mean that you can’t treat yourself from time to time. It’s about lowering the amount and frequency when you’re consuming sugar.

One step is to avoid all the hidden sugars in sauces, dips and processed foods. Second step is reduce how many sweets treats that you have and third step is to make a more healthy version of your favourite treats. You can also adventure out to find your new favourite nourishing treats 😉

This recipe is slightly adjusted from I Quit Sugar’s Sugar-Free Nut-Ella recipe which is free of processed sugar.



1 cup Hazelnuts
1 cup Coconut milk
3-4 tbsp Rice malt syrup
2 tbsp Coconut oil
1/4 cup Raw cacao powder
1 tbsp Vanilla bean powder



Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Bake the hazelnuts for 8 minutes, until browned. Rub most of the skins off as they can be a bit bitter (you don’t have to be too precise).

Grind the nuts in a food processor until smooth. Add the remaining ingredients and process until well mixed. Add extra coconut milk if you want more of a ‘sauce’ consistency.

Store in the fridge for several weeks.


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