My all time favorite summer treat when I was a child was a frozen fudge bar. Back then, the ice cream man came around in the evenings and on certain days, we were treated to an ice cream. I don’t know what was in the fudge bar but I am 100% certain that the fudge bars of today are not made of real ingredients.
This recipe is so easy to put together that it is ridiculous to even think of giving your kids a chemical laden bar from a store.
Here are the ingredients from a popular brand of fudgsicle:
Ingredients: nonfat milk, maltodextrin, lactitol, polydextrose, cocoa (processed with alkali), sorbital, whey, coconut oil, microcrystalline cellulose, tricalcium phosphate, mono- & diglycerides, guar gum, polysorbate 65 & 80, carrageenan, malt powder, salt, cellulose gum, aspartame, artificial flavor, acesulfame potassium, citric acid.
Wow! I haven’t looked at ingredients in a long time – I just don’t buy that crap and this is ridiculous. The second three ingredients are all sugar disguised by other names and there is also aspartame which is a neurotoxin! Included are artificial flavors and preservatives. Why does a frozen item need a preservative?
You DON’T want your kids eating that junk! Sadly this company boasts that there are only 40 calories for each bar… the bars with no added sugar also contain additional artificial sweeteners, which we now know are just as bad as sugar, as they trick the brain – but the craving for sweets just gets worse.
Don’t rely on these food industry companies to make something real. It’s so easy to make it yourself!
Only healthy ingredients.
I’m a big believer in making every bite count towards good, better and best nutrition – even the desserts and treats!
While this is sweet from the ripe bananas, honey and the optional stevia, you can control just how sweet you want it. The avocado adds healthy fats to balance the sweetness, along with antioxidant rich cacao powder.
The main component of cacao is, of course the saturated fat. It contain three fatty acids that are present in approximately equal proportions: stearic, palmitic and oleic acid. These long chain fatty acids have been found to actually lower the LDL levels in the blood. (However, it’s no longer clear that is really important).
Cacao contains polyphenols with antioxidant properties that have many health benefits. A study published in Chemistry Central Journal, in February 2011, showed that cacao and chocolate have higher oxygen radical absorption capacity values (ORAC), total polyphenol content (TP (mg/g)), and total flavanol content (TF (mg/g) than many other antioxidants, foods and powders that are touted as “superfoods.” I wouldn’t necessarily call it a superfood (we know that real superfoods are things like raw milk, fish roe and organ meats), but at least it is an antioxidant — that is important.
Cacao also contains trace amounts of essential minerals like magnesium, calcium, iron, zinc, copper, potassium and manganese and vitamins A, B1, B2, B3, C, E and pantothenic acid.
Don’t be afraid of raw cacao in desserts and treats!
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