If you haven’t guessed it already, I have a pretty big sweet tooth…OK a very big sweet tooth!
I am always looking for ways to curb my sweet cravings/create healthy alternatives to the sweet treats I love. That is not to say I don’t enjoy sweet treats because who doesn’t?! But I am NOT one of those “I’ll just have one square of chocolate and put the rest of the packet back in the cupboard” kind of girl… no… I’m more the “quick eat it all at once before anyone sees” kind of girl…sound familiar?!
I think my will power has definitely improved over the last year or so, especially when I’m faced with the temptations of weekly office birthday/holiday treats, Sainsbury’s bakery offers, or the pesky ice cream van (which hovers around even when it’s raining!). This is in part because I have found alternatives to keep me satisfied.
Talking of ice cream, a little while ago, I went out for dinner at a Jamaican restaurant for my Dad’s birthday. For dessert, we ordered the coconut sorbet, which was the sweetest, creamiest, coconut-iest bowl of deliciousness I have had in a long time and to be honest I haven’t been able to stop thinking about it since.
It made me really want to create my own. Although I haven’t yet mastered the coconut sorbet, I have come up with a healthier alternative which definitely hits the spot as far as those sweet cravings are concerned.
You could totally make a tub of this but I chose to make little bites of coconut, banana & date nice cream i.e. small chunks of the stuff – easy to eat and to manage portion control (basically it stops me eating an entire tub of ice cream).
I think the coconut and banana flavours go so well together and the dates gives it a delicious sweetness.
They taste seriously yummy and will be great when the sun decides to make an appearance again! The super simple recipe is below.
4 ripe bananas (peeled, chopped and frozen)
1 1/4 cups coconut drink (I use Alpro Coconut Drink)
3 tbsp shredded coconut
1/2 cup chopped dates
Shredded coconut/coconut flakes
Blend the bananas until they form a smooth consistency, add the coconut drink and chopped dates and blend again until all the ingredients are mixed together.
Pour the mixture in to either cupcake cases, cookie cutters (laid out flat on grease-proof baking paper on a chopping board) or into a container – it’s up to you! I did a mixture of cupcake cases and cookie cutters and it made enough for about 4 portions.
Top with whatever takes your fancy, I went for a mixture of chia seeds, cacao nibs and shredded coconut (the cacao nibs variation was my absolute favourite!)
Leave for at least 3 hours/overnight in the freezer – et voilà!