I've been struggling with sugar issues for what feels like forever. I'm starting to settle though now all thanks to my new friend Stevia. Zero Glycemic. I agree with elissajeanette that it can be difficult to work with, but I have found a couple tricks along the way. My best tip is to add (or add more) vanilla to the recipe to balance out the flavour :) I like to use New Roots concentrated stevia extract powder, and the vanilla I like is raw ground vanilla bean powder. Both are pretty potent, but I like that because it helps to keep my substitutions inexpensive.
I recently made some of Elana's coconut flour cupcakes substituting in Stevia instead of Agave - and they turned out FANTASTIC! I didn't even need to change anything else, which seemed odd, but was a welcomed surprise :)
I have also made a very similar recipe to the one elissajeanette posted for the chocolate mousse, but mine was:
1 avocado
3-5T cacao powder
stevia and vanilla to taste (starting with very small amounts)
I swear it tasted like a Snack Pack! But it's been many years since I've had one so I don't know how reliable that is :)
Anyways, best of luck studentmum!
~V~