I can't believe it's not sugar!

​​Stevia Cheesecake:

• 1 1/2 cup pecan halves chopped

• 1/4 teaspoon of Rebaudiana-A 98% (RA98) stevia powder

• 2 tbsp of nut butter, softened

• 1 envelope unflavoured gelatin

• 1 cup of cold water (divided 1/4 and 3/4)

• 2 pkgs of 8 oz. cream cheese softened

• 1 tsp. vanilla extract

• 2 oz. unsweetened chocolate melted and cooled

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Preheat oven to 400°F. Butter 9" spring form pan (I just use a round cake pan). In med. bowl combine pecans, 1/4 teaspoon RA98 stevia powder and the nut butter. With hands, press pecan mixture into bottom and 1" up sides of pan. Bake until golden, about 10 minutes. Cool completely.

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In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixer on high beat cream cheese, vanilla and remaining RA98 stevia until smooth. Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. RESERVE 1 cup cream cheese mixture. Pour remaining mixture into crust. Place reserved cream cheese mixture back into bowl. With mixer low gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake. Swirl with knife. Chill three hours.

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Stevia Brownies:

• 1/4 teaspoon of Rebaudiana-A98% stevia powder

• 1 1/2 c Flour or corn flour

• 3/4 c Cocoa powder

• 1/2 ts Salt

• 1/2 ts Soda

• 1 c Nut Butter or margarine

• 4 Eggs

• 2 tsp Vanilla

• 1 1/2 c unsweetened chocolate chunks

• 1 c Nuts; chopped

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Preheat oven to 350°F. Grease lightly 13x9" pan. Stir stevia, flour, cocoa, soda, and salt; set aside. Mix melted nut butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chunks and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.

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Stevia Oatmeal Cookie:

• 2 cups nut butter

• 1 teaspoon salt

• 1/4 teaspoon Rebaudiana-A98% stevia powder

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 4 eggs

• 4 ounces chocolate chips

• 2 teaspoons of vanilla

• 1 Hershey bar, grated

• 4 cups flour

• 3 cups chopped nuts

• 5 cups blended oatmeal *

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*blended oatmeal: measure and blend in a blender to a fine powder

Cream nut butter and stevia. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and nuts. Roll into balls and place 2" apart on a cookie sheet. Bake for six minutes at 375°F. Makes 112 cookies, but recipe can be halved.

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Peanut Butter Cups

• 1 stick unsalted butter (I use salted!)

• 1 oz unsweetened chocolate

• 1/4 teaspoon Rebaudiana-A98% stevia powder

• 1 T heavy cream

• 4 T peanut butter

• chopped walnuts (I don't use these)

 

Melt butter, chocolate, and Stevia in the microwave. Stir in cream and peanut butter. Line 10 (or in my case 6) muffin tins with cupcake papers. Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.