Forgive me Team Tea, for I have sinned. I’ve sinned quite a lot really. You see, I’ve become a bit addicted to sugar. It got to the point where most afternoons I would essentially become a cross between Oscar the Grouch and The Cookie Monster (minus the fur and, y’know, living in a trash can) if I didn’t get a sweet fix. Even if it was just a tiny cookie, that insulin rush would make all the difference in my mood and energy levels until I came crashing down in the evenings.

Trio Of Treats
In my defence it doesn’t help that for a large chunk of my week I’m surrounded by cupcakes, brownies and the like, so I got into a habit of a cheeky bite when I was hungry and lunchtime was but a distant memory. So recently I’ve been on a big push to cut down the amount of sugar I consume and aside from the odd sneaky treat I can really notice a positive difference.

This, however, is a bit of a drawback when every month I attempt to whip up some sugary fantasy for this here lovely site. I mean, it’d just be plain silly of me not to taste everything I make, for, erm quality assurance, right?

So, bearing that in mind, this month I’ve come up with what I’m christening as The Holy Trinity: three saintly(ish) treats to satisfy even the sweetest tooth whilst being fairly healthy. As an added bonus they’re all incredibly quick and easy to whip up; perfect for those summer picnics and weekday lunch boxes.

choc peanut butter banana bites
Chocolate Banana Peanut Butter Bites
Out of the three, this one is the winner for me, probably down to it technically being the least healthy – well hellloooo there chocolate! These are a perfect sweet fix for summer, just try to take one from the freezer at a time and not the whole lot!
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Ingredients
  1. 2 bananas
  2. Peanut Butter
  3. 200g Chocolate
Instructions
  1. Place a sheet of baking parchment on a tray. Thinly slice the bananas, place the slices on the tray and put it in the freezer for about 45 minutes
  2. Take the banana slices from the freezer. Spoon the peanut butter onto half of the banana slices, pressing the other halves on top to create a magical peanut butter banana slice sandwich. Place the PB banana slices back into the freezer for another 30 minutes.
  3. Bring a small amount of water to boil in a pan. Break the chocolate into chunks and place in a heatproof bowl above the pan. Stir until the chocolate is completely melted and set the bowl aside to let the chocolate cool.
  4. Using the wooden skewers, dip the bites into the chocolate making sure they are completely coated then place back onto the baking parchment and back into the freezer.
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yoghurt coated strawberries
Yoghurt Coated Strawberries
A more saintly alternative to Strawberries and Cream come Wimbledon for any tennis fans out there, and even if you hate tennis we defy you not to love this treat.
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Ingredients
  1. Strawberries
  2. Yoghurt - any kind you like, I went for vanilla soya yoghurt but Greek style would be amazing too!
Instructions
  1. Pour the yoghurt into a bowl. I added a teaspoon of honey and a pinch of cinnamon but it's entirely down to your own taste.
  2. Holding the strawberries by the stalk, dip them into the yoghurt, evenly coating them. Place them stalk side down onto a wire rack so that they stand up by themselves. Place the rack into the freezer.
  3. After an hour or so in the freezer repeat the last step so that all the strawberries have a double coating of yoghurt. Put back into the freezer until the yoghurt is set and they're ready to inhale.
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avocado cookies
Avocado Oat Cookies
Yields 10
Give these healthy heroes a chance. The avocado mixed with the oats give these cookies almost a flapjack texture and thanks to my favourite super food there’s no butter, eggs or sugar involved. It’d be rude not try them, really.
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Ingredients
  1. 1 ripe avocado
  2. 100g porridge oats
  3. 60g of your choice of fillings - I went for chocolate chunks, cranberries and macadamia nuts.
Instructions
  1. Preheat your oven to 170C.
  2. Mash the avocado in a bowl and add all the other ingredients. Mould the mix together and roll into balls.
  3. Place the dough balls onto a parchment lined baking tray and press down gently to make a cookie shape. Bake for 15-20 minutes or until they start to turn golden.
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