I think one of the most difficult things when you are trying to eat healthy is to make better food choices when you are non stop confronted with unhealthy food. Adverts on the television, radio and billboards in the streets are constant reminders of foods that have almost been ingrained in us to love. Especially convenience fast foods or things that satisfy our sweet tooth, even more so at this time of year.
The best way to get around this issue of temptation is be prepared and also be prepared to be strong. Of course it’s going to be hard to turn down those pieces of cake at the office christmas party, or those extra sweets hanging around in the staff room, but just remember why you started, and remember your goals.
So baking healthy alternatives in preparation for these difficult times is the best thing you can do! Like I have said in the Nut Butter Cookie post, I am often apprehensive about trying these ‘clean’ alternatives because they often taste bland or strange, but this recipe I actually really enjoyed. It tasted healthy yet satisfied my sweet tooth and also stayed yummy and moist for at least a week. So heres the secret for you to enjoy too!
3 ripe bananas
1/2 cup almond butter
1 tbsp coconut oil
1/3 cup chocolate chips
2 tbsp agave (I put in 1/4 cup but I personally would reduce that the second time around as I found it excessive)
1 cup almond flour
1 tsp baking powder (make sure its Paleo, many have cornstarch in them)
3 tbsp cocoa powder
- Preheat oven to 180C or 350F
- Mix all wet ingredients together (I used a blender stick)
- Then add the baking powder, almond flour and cocoa powder.
- Fold in the dark chocco chips.
- Pour into a loaf tin that is lined with baking paper.
- Sprinkle some chocolate chips on top.
- Bake for around 35 minutes until firm to touch.
Voila…. cut up into slices and portion a slice per day as something sweet. You can even freeze half of the loaf in slices to just defrost every morning rather than be tempted to eat the whole thing.