These sugar free candy recipes prove that it's perfectly possible to indulge your sweet tooth without having to worry about any of the side effects tied to sugar addiction. Everyone should be able to enjoy candy, and that is why we kindly invite you to submit some stevia recipes if you have any. Sharing is caring!

Preheat oven to 350 degrees.  In a medium sized pot add peanut butter, stevia, agave syrup & pumpkin.  Stir together on low-medium heat until combined.  Remove from heat.  Add oats, spices, whey protein powder & chopped walnuts.

Spread mixture into an 8×8 greased dish or pan….it will be sticky.  Place in oven for 12-15 minutes until it starts to brown around the outside and sets in the middle (careful not to over-cook or it will be dry)  Let cool and cut into 16 square bars.  Store in sealed container in fridge.

Combine milk, coconut, 1 package gelatin, almonds, stevia, and vanilla; mix well. Shape mixture into strawberries. Roll candies in remaining gelatin, coating thoroughly. Let candies dry until firm. Make leaves with icing on top of candies. Store in a covered container.

Place coconut on a cookie sheet lined with aluminum foil. Toast for 15 minutes, turning occasionally to brown on all sides. Cool and set aside. Grease an 8-inch square pan, line with parchment paper, then grease the paper. In a large pot, combine stevia, water, cinnamon and butter. Cook over low heat, stirring gently. Cover and cook over medium heat for 2 to 3 minutes. Uncover, stir in shredded coconut and, when it appears transparent, add the egg yolks beaten with the milk. Beat, stirring constantly, until the bottom of the pan is visible. Transfer into the prepared cake pan. Preheat oven to 375°F (200°C). Bake candy for 45 minutes, or until golden brown. Remove from the oven and let cool for 1 day, then cut into squares.

Preheat oven to 350 degrees.  In a medium sized pot over medium heat, add raspberries, stevia & 1/2 cup water and bring to a simmer.  Cook for 10-15 minutes on low-medium heat until raspberries break and has reduced down a bit.  Can mash the raspberries with a fork to break them down a bit. When almost done, mix cornstarch with 1/4 cup water and add to raspberry mixture. Stir, then remove from heat.

In a bowl, mix together all the crust ingredients and mix with hands.  Place half the mixture into an 8×8 square pan and press down firmly (should cover the entire bottom).  Once the raspberry mixture has cooled a bit, spread on top evenly.  Then sprinkle the other half of the crust mixture on top, spreading evenly.  Press down lightly.  Bake for 25 minutes or until browned on top.  Remove from oven, COOL COMPLETELY, then cut into 16 squares.. (225gr) unsweetened chocolate squares  

Melt the chocolate by pouring boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. Mix in the rest of the ingredients, adjusting stevia to taste. Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into pieces and serve.

Melt the butter over medium heat in a non-sticky pot. Stir the granulated maltitol into the butter, keeping the mixture on the heat. Stir the mixture continuously until it turns a slightly dark caramel color. Remove the pot from the heat and stir your flavor oil into the mixture. Pour the mixture into your greased candy molds and allow the candy to cool and harden. Wrap the cooled individual candies in wax paper and store in an airtight container.

In a food processor fitted with the “S” blade, process the avocado, carob or cacao, vanilla extract and stevia until well combined, thick and creamy. You will need to stop the processing and scrape the sides of the food processor once or twice. Take the “S” blade out of the food processor and add the coconut chips to the mixture. Mix well with a spoon. Spoon “blobs” of the mixture onto a plate. You can use your hands to shape balls if your prefer.Freeze the blobs for about one hour and then enjoy!

Place the avocado, lemon juice, zest and stevia in a food processor fitted with the “S” blade. Process until well combined. Taste the mixture now to check the sweetness and add more stevia as desired. You still need to add the coconut flour so you want the mixture to be slightly sweeter than you want the end result to be.

Add the sea salt and coconut flour to the food processor and process until the mixture sticks together. Taste and add more stevia if desired.

If the mixture doesn’t stick, you can add a little bit of water (try a tablespoon at a time) and then process again until the mixture sticks but isn’t runny.

If it’s too runny, add a bit more coconut flour to thicken the mixture up. The right measurements are very much dependent on how big your avocado and lemon are so you might need to adjust yours a little bit.

Form the mixture into small balls and place in a container for freezing or refrigerating (you can make yours perfect balls but mine are always a bit whacky like me). You can coat the balls in desiccated coconut or coconut flour if you like. I made mine without as I loved the green colour!

I loved these balls after about an hour in the freezer as the outside was very firm and the middle still soft so it reminded me of a truffle! You could freeze them right the way through or you could put them straight into the fridge. They hold together well either way.