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.
- 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
- 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!