two guilt-free desserts

It’s been hard for me to come up with exhilarating stories for you all since my life is so mundane.

What’s up lately? Well, I got a job in a liquor store. It’s not really a liquor store, more of a nice place to buy craft beers and fancy wine. It has a Boar’s Head deli in it, if that’s any indication. It is not, as my mom so poetically put it, a place where “any riff raff off the street will come in and hold you up at the cash register!!”

I did, however, feel like I could be easily mistaken for that riff raff when I went to get a drug test so that I could work in said liquor store. That seems pretty close to rock bottom.

So between that and lifeguarding, I may have enough money to pay my August rent! Woooo!

In the mean time, I’m trying to choose entertainment that is cost-free. If that involves re-watching all the seasons of Dexter from the beginning, so be it. Yes, I am actually that creep-tastic.

Agreeing to teach four Body Pump classes in one week at the expense of my physical well being for the cash? Did that, too.

Remember my obsession over the cookie dough dip circa SuperBowl season? These two desserts are brought to you by the same blogger. They are healthy and guilt-free, but I have found a way to make them shameful by making both 3 times within the past 2 weeks. Whoops.

Not-So-Chunky-Monkey Ice Cream

adapted from Chocolate Covered Katie

3 frozen bananas

3 tbs natural unsweetened cocoa powder

1 tsp vanilla extract

2-3 tbs peanut butter

2-3 tbs skim milk

I froze the bananas when they were ripe but not too ripe to eat. However, according to Katie, you can use overripe bananas in this recipe, too. Break into pieces and freeze.

In a food processor, combine the bananas, vanilla, cocoa powder, and peanut butter. Depending on how frozen your bananas are, you may not need to add the milk. I (as you know) lack patience, so my bananas were completely frozen and I needed some liquid to loosen up the mixture.

It blows my mind that this has the exact texture of soft serve. You have to love the taste of bananas, for sure, but it also has great chocolate and peanut butter flavor and it’s completely addicting.

Deep Dish Cookie Pie

adapted from Chocolate Covered Katie

2 cans chickpeas, rinsed and drained

1/4 cup applesauce

1 cup oatmeal (I’ve used quick oats and regular, both were fine)

2 tsp vanilla extract

1/2 tsp baking soda

2 tsp baking powder

1/3 cup peanut butter

1 1/2 cups light brown sugar

1 cup chocolate chips

Combine everything but the chocolate chips in the food processor.

Stir in chocolate chips and pour into a greased 9 inch pie pan. Bake at 350 for 35-40 minutes.

Let it sit for 10-15 minutes before breaking into it. You may need to leave the house to make that happen.

You know I’m a dessert snob so I wouldn’t be giving you healthy dessert recipes if they didn’t actually taste really good. I have to keep my dignity somehow.

I’ll be dreaming of these while I stock six packs in a freezer room.

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