Trix Bars
Every child who grew up in the 90’s was enamored by Yoplait’s Trix yogurt cups. The vibrant fusion of fluorescent colors swirled together in the small grab and go cups were the perfect snack to pack in lunch boxes or as an afternoon treat. As a kid, I enjoyed trix not only because of the aesthetic but because it made me feel healthier. The labels on these products always boasted fruit flavors with low sugar content even though kids really could care less about how much sugar they were consuming at such a young age. When it came to real fruits, I found the natural produce repulsive and didn’t dare to eat them unless they were blended well into desserts like Trix or coated in sugar.
Fast forward to now and I’m a 22-year-old woman who can’t seem to get enough fruits in my diet. What I love about the new plant-based eating culture is how creative other health conscious individuals have become when it comes to incorporating real fruits and vegetables into their food and their kids’ as well. A quick search on the internet will reveal crazy concoctions beyond your wildest dreams that subtly sneak in plants into your food like never seen before. ConnoisseurVeg whipped up a remarkable zucchini bread recipe that fuses sweet and greens into a pastry most wouldn’t even think has a whole serving of vegetables in. The introduction to nice cream, a frozen blend of bananas and nothing else, changed the concept of ice cream for vegans forever. Indulging to satisfy your sweet tooth doesn’t have to follow with a feeling of wallowing guilt anymore if it’s done right.
These trix bars I made follow this booming trend of desserts that don’t skip out on creativity, nutrition, or color minus the sugar crash and integrating more fruits. When I’m heading out of the door or craving a sweet at the end of the night, these small bites are absolutely perfect satisfaction. They’re frozen like ice cream bars, quick to eat, and visually appeal to anyone who lays their eyes on them. Unlike sweets chalk full of fat and processed white sugar, fruits are basically nature’s candy and have been proven to lower the risk of diabetes, according to consistent research highlighted in TIME magazine.
Make these delectable bites for your kids, friends, or for your own personal sweet stash (like I tend to always have fully stocked). There’s more where this came from. Similar to other recipes I post on this blog, these trix bars can be tailored to whatever you please. Switch it up with blueberry and raspberry, kiwi and watermelon, or even mango and melon. Anything can be yours if you make it so.
TRIX BARS
INGREDIENTS
2 frozen bananas
1 cup of frozen or fresh strawberries
1/4 cup shredded coconut
1 cup pitted dates
1/8 cup coconut oil
1/4 cup pepitas
DIRECTIONS
Process all ingredients except the fruits in a food processor until it forms a dough-like consistency
Take the dough out of the food processor and flatten it into a square dish (I used a loaf pan because that’s all I have but a square pan would work better here)
Put the bottom layer into the fridge. This will be your crust
Blend the frozen bananas in a high-powered blender until it appears like ice cream
Blend the strawberries until they are softened
Pour the banana ice cream first onto the date crust then the strawberry mixture after
With a chopstick or knife, swirl it to mimic the look of trix yogurt.
Place into the freezer and enjoy tomorrow!