Since starting on my cleanse I have been eating super cleanly, but I’ve noticed something. I’m loading up on tons of fruit both for breakfast, snacks and dessert. While there is nothing inherently wrong with this- fruit has lots of fiber, vitamins, minerals and antioxidants, but I was starting to worry that maybe all that fruit I was eating might be putting my blood sugar levels through a bit of a roller coaster ride. Not that I need to stop eating fruit, but just reduce the amount I’m eating in through increasing vegetable consumption and finding my sweet fix another way. Through low GI foods.
This was a little tricky but I think I’ve come up with a good compromise :). This recipe was hugely inspired by Jennifer and Jaclyn at Sketch-Free Vegan Eating. I’ve been following their blog basically since the beginning and have fallen in love with their simple and healthy attitude towards eating (if you’ve never read their blog before, do it, it’s awesome!). We have really similar tastes too so when they posted the recipe for frozen tahini banana bites it felt like the recipe was written for me. I love the combo of banana and tahini together as evidenced by my banana and tahini buckwheat bowl so without question this recipe was going to be made. But then the idea occurred to me, I had so much fun making raw almond butter cups, could I incorporate this idea into an inside out tahini-banana cup? Turns out, I could :).
This recipe really puts tahini in the starring role, which I love. And since the main ingredients in these are tahini and coconut oil, this is extremely easy on blood sugar levels. The slice of banana in the middle adds some sweetness and a flavour that really compliments the tahini.
For all the tahini lovers out there….
Frozen Tahini Banana Cups (Vegan, Gluten-Free, Refined Sugar-Free, Raw)
Based on this recipe for frozen tahini banana bites. Makes 14 mini, or 7 regular cups
- 1 banana, sliced thinly
- 1/4 cups tahini (make sure it’s raw for 100% raw cups, but don’t worry, regular tahini will work too!)
- 1/4 cup coconut oil
- 8 drops vanilla stevia
- pinch of salt
- sesame or hemp seeds for sprinkling
Slice your banana and heat all other ingredients together over very low heat, just so that the coconut oil melts and incorporates into the other ingredients, then remove. Get out some liners (I used candy-sized but could use normal muffin-sized ones) and put a spoonful of the tahini mixture in. Put in the freezer for a few minutes to set, then take them out. Put a banana slice in eat cup, then put another spoonful of the tahini mixture on top! Sprinkle with sesame seeds or hemp seeds if desired. Then pop in the freezer to set! I liked these best when they had been in the freezer for at least an hour, that way the banana had time to freeze which made the inside of the cup all frosty-like, almost like ice cream! But this isn’t necessary, just see what you prefer. If you like the middles frozen, keep them stored in the freezer, if not, the fridge is good. But don’t keep them out at room temperature. They are oh so melty when they get a little warm.
Now I know these aren’t exactly free of fruit, but hey, a little doesn’t hurt ;) I'm sharing these on: Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Allergy Friendly Friday, Raw Foods Thursdays, and Wellness Weekends!