Last week, I decided to challenge myself for the week and skip the chocolate chips at the grocery store. I’m happy to say I haven’t missed them too much.
It did lead to some other dessert experimenting, but some healthier alternatives.
Chocolate “ice cream”
and (non-chocolate) sweet potato date bars, inspired by an amazing Thunderbird Energetica bar I had.
This recipe needs more tweaking, but L and I are happy to keep taste testing to get it right! The batter is incredible. Maybe it should be a pudding, rather than a bar.
Yesterday was super busy. It was L’s first day of “school”- she goes two mornings a week. She was so excited!
She’s also a willing taste tester and fan of all this experimenting.
Pureed frozen bananas make a great healthy “ice cream” for dessert. If you’re a chocolate lover, it’s even better with a little cocoa.
Chocolate “ice cream” (print recipe)
- 3 very ripe bananas, frozen in chunks
- 2-3 tbsp cocoa powder (I like this one or raw cacao powder)
- dash of vanilla
- optional 1-2 tbsp honey
- add-ins or toppings: coconut, chopped nuts, sprinkles, or chocolate chips, if you have any!
Place frozen banana in the food processor and let it thaw slightly. Blend well with cocoa powder (start with 2 tbsp and increase after tasting if you like a darker chocolate). Taste. Add optional honey or sweetener and top as desired.
So simple and so good!
Do you have any trigger foods that you can’t resist?
Also, go check out my guest post for Madeline on post-workout fueling!