No Sugar, All Sweet: 7 Easy Anti-Inflammatory Dessert Ideas
Satisfy your sweet tooth with these 7 healthy, sugar-free, anti-inflammatory desserts. Easy recipes to enjoy guilt-free treats.
If you have a sweet tooth, the idea of cutting out sugar might sound like a nightmare—especially if you’re used to enjoying desserts daily. But following an anti-inflammatory diet doesn’t mean giving up on sweetness or flavor.
In fact, you can still enjoy delicious, satisfying desserts that are naturally sweetened with fruits, spices, and wholesome ingredients—without refined sugar, gluten, or dairy. i give you 7 recipes that would help you with your cravings.
Enjoy!
1. Chia Pudding with Berries
Ingredients (2 servings):
4 tbsp chia seeds
1 cup unsweetened almond milk (or coconut milk)
½ tsp cinnamon
1 tsp vanilla extract (optional)
1 tbsp ground flaxseed (optional, extra omega-3s)
Topping: ½ cup mixed berries (blueberries, raspberries, strawberries)
Instructions:
Use a glass jar with a lid or a medium bowl. Make sure it’s big enough since chia seeds expand as they absorb liquid.
Mix 4 tablespoons of chia seeds to the jar, Ppour in 1 cup of almond (or coconut) milk, add cinnamon, vanilla extract, and flaxseed if using.
Mix well so the seeds are evenly distributed.
Cover the jar and refrigerate for at least 4 hours, ideally overnight.
Before serving, stir again to make sure it’s smooth and creamy. If it feels too thick, add a splash of milk and mix.
Top with fresh berries of your choice (blueberries, raspberries, or sliced strawberries).
2. Turmeric Golden Milk Popsicles
Ingredients (4 popsicles):
1 ½ cups full-fat coconut milk
1 tsp turmeric powder
½ tsp cinnamon
½ tsp ground ginger (or fresh grated)
1 tsp raw honey or monk fruit sweetener
Pinch of black pepper (helps absorb turmeric)
Instructions:
Pour the coconut (or almond) milk into a small saucepan.
Heated over low-medium heat and warm gently — do not let it boil.
Whisk in turmeric, cinnamon, ginger, and black pepper.
Stir continuously for 2–3 minutes until the spices are dissolved and the milk turns a vibrant golden color.
Add maple syrup or honey, and vanilla extract if using.
Taste and adjust sweetness to your preference.
Remove the saucepan from heat.
Let the golden milk sit until it reaches room temperature. (This step is important so the popsicles freeze evenly and don’t form large ice crystals.)
Once cooled, carefully pour the golden milk mixture into popsicle molds.
Place the molds in the freezer for at least 4–6 hours, or overnight for best results.
Enjoy your refreshing, anti-inflammatory golden milk popsicles!
3. Coconut Yogurt with Fruit & Nuts
Ingredients (1 serving):
½ cup unsweetened coconut yogurt
2 tbsp pomegranate seeds
1 kiwi, sliced
2 tbsp chopped walnuts (or almonds)
Dash of cinnamon
Instructions:
Use a medium-sized bowl or glass jar. If you want to layer it like a parfait, a clear glass works beautifully to showcase the layers.
Prepare the yogurt base
Spoon the coconut yogurt into the bowl or jar. Stir it gently with a spoon to make sure it’s smooth and creamy. If it feels too thick, you can mix in 1–2 teaspoons of almond or coconut milk.
If you’d like it lightly sweetened, drizzle in honey or maple syrup and stir.
Add topping to your preference like, fresh fruit, nuts,
Layer the fruit evenly over the yogurt.
Sprinkle the nuts and seeds on top.
Add an extra drizzle of honey or maple syrup if you like more sweetness.
Serve and enjoy
4. Baked Cinnamon Apples
Ingredients (2 servings):
2 medium apples, cored and sliced
1 tsp cinnamon
1 tsp coconut oil or almond butter
Optional: sprinkle of ground flaxseed or chopped walnuts
Instructions:
Preheat the oven to 350°F (175°C).
Wash and core the apples.
Slice them into even wedges, so they bake evenly.
Place the slices into a mixing bowl.
Pour the melted coconut oil (or butter) over the apple slices, then sprinkle with cinnamon, nutmeg (if using), vanilla, and maple syrup or honey. Gently toss until every slice is evenly coated in the warm, fragrant mixture
Lightly grease a small baking dish with a little coconut oil or line it with parchment paper.
Spread the apple slices in an even layer in the prepared baking dish.
Bake for 25–30 minutes, stirring once halfway through.
The apples should be fork-tender and lightly caramelized.
Remove from the oven and let cool slightly before serving.
Enjoy warm on their own
5. Avocado Cacao Mousse
Ingredients (2 servings):
1 ripe avocado
2 tbsp unsweetened cacao powder
2 tbsp unsweetened almond milk
2 dates (or 1 tsp monk fruit)
½ tsp vanilla extract
Instructions:
Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor, this gives the mousse its silky texture.
Add the 2 tbsp of cacao powder and a pinch of sea salt.
The salt balances the bitterness of cacao and enhances the sweetness.
Pour in the maple syrup (or honey), almond milk, and vanilla extract if using.
Process everything on high speed until completely creamy.
Taste the mousse and adjust the sweetness or milk as needed until it reaches your preferred flavor and texture.
Transfer the mousse into small serving bowls or glasses.
Refrigerate for at least 30 minutes before serving
Top with fresh berries, shredded coconut, chopped nuts, or a dusting of cacao powder for presentation.
Enjoy as a healthy dessert or snack!
6. Chocolate Babka
Ingredients:
Dough
½ cup unsweetened almond milk
2 teaspoons dry yeast
1 ¾ cups spelt flour or whole-wheat pastry flour
1 large egg, room temperature
1 tablespoon maple syrup or honey
¾ teaspoon sea salt
4 tablespoons coconut oil or unsalted butter, softened
Filling
4 tablespoons coconut oil
3–4 tablespoons maple syrup or honey
½ cup 70% or higher dark chocolate, chopped
¼ cup cacao powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground ginger (optional)
1 teaspoon vanilla extract
¼ teaspoon sea salt
½ cup toasted walnuts or pecans, chopped
Glaze
2 tablespoons maple syrup
2 tablespoons water
Instructions
1. Make the Dough
In a stand mixer, combine warm almond milk and yeast. Let it sit 5 minutes until foamy.
Add spelt flour, rye flour, egg, maple syrup, and salt. Mix on low speed until dough comes together (~2 minutes).
Add softened coconut oil and continue mixing 8–10 minutes until dough is smooth, elastic, and slightly sticky.
Cover and let rise at room temperature until doubled, about 1–2 hours.
Tip: For better flavor and easier shaping, refrigerate overnight.
2. Prepare the Filling
Melt coconut oil over low heat and stir in maple syrup.
Remove from heat and add chocolate, letting residual warmth melt it slightly.
Stir in cacao powder, cinnamon, turmeric, ginger, espresso/vanilla, and salt. Mix until smooth.
Let cool to room temperature so it spreads easily.
3. Assemble the Babka
Lightly grease a 9x5-inch loaf pan.
Roll the dough into a 12x15-inch rectangle.
Spread the filling evenly, sprinkle with nuts.
Roll dough from the long side into a log, then cut lengthwise. Twist the halves together with cut sides up.
Place in the loaf pan, cover, and let rise 45–90 minutes until just above the edge.
4. Bake
Preheat oven to 350°F (175°C).
Bake 40 minutes until golden brown and center reaches 190°F.
5. Glaze & Cool
Simmer maple syrup and water for 1–2 minutes.
Brush over hot babka immediately after baking.
Cool in pan 15 minutes, then transfer to a wire rack. Cool 45 minutes before slicing.
7. Sweet Potato Pie
Ingredients
2 tablespoons unsalted butter, at room temperature
⅓ cup light brown sugar
1 large egg
1 tablespoon fresh orange juice
1 tablespoon honey
1 large sweet potato, cooked and mashed (about 1 cup)
½ cup evaporated milk
½ teaspoon vanilla extract
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 (9-inch) refrigerated pie crust
Instructions:
Preheat the oven
Set your oven to 350°F (175°C).
Place the pie crust in a 9-inch pie pan and set aside.
Prepare the filling
In a large bowl, use an electric mixer on medium speed to beat the butter and brown sugar for about 3 minutes, until light and creamy.
Add the egg, orange juice, and honey. Beat for another 2 minutes until fully combined.
Mix in the mashed sweet potato and evaporated milk until smooth.
Add vanilla extract, salt, cinnamon, and nutmeg. Beat just until all ingredients are incorporated — avoid overmixing.
Assemble the pie
Pour the sweet potato filling into the prepared pie crust, spreading it evenly with a spatula.
Bake
Bake in the preheated oven for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
If the crust starts to brown too quickly, cover the edges with foil.
Cool and serve
Let the pie cool at room temperature for at least 30 minutes before slicing.
Serve as is, or with a dollop of whipped cream or a drizzle of honey if desired.