4 Holiday Desserts Done Right for Triathletes

Indulge your taste buds with full-on flavor, half the guilt.

The Main Ingredients (And Why We Chose Them)

This antioxidant has anti- inflammatory properties that help repair tissue damage.

Vanilla Bean
High magnesium content helps regulate the nervous system for better brain and mood health.

Healthy fats help boost energy, immunity, and maintain blood pressure and cholesterol.

Dark Chocolate
It’s loaded with minerals and antioxidants; may improve blood flow.

Plating: Chef Mikel Anthony
Photos: Sam Wells

Cacao Almond Banana Ice Cream

This creamy and delicious dairy-free ice cream is easy to make and even easier to devour.

3 large bananas, sliced
2 T coconut oil
1⁄2 vanilla bean (cut widthwise)
2 T pure maple syrup
2 T cacao powder
1⁄2 tsp ground cinnamon
1⁄2 tsp sea salt
16-ounce can coconut milk
1⁄4 cup almond butter
1⁄4 cup toasted almond slices
Optional: cacao nibs

In a large pan, heat the coconut oil over medium heat. Add the bananas, and sauté until all sides are golden.

Cut the vanilla bean in half length- wise, use the knife to scrape the vanilla beans from each side of the pod into the bananas, and stir to combine.

Add the maple syrup, cacao powder, cinnamon, and salt, and stir to coat the bananas. Turn off the heat and stir for another 30 seconds. Transfer to a parchment or wax paper-lined dish and freeze bananas.

Remove bananas from the freezer, and place in a food processor. Let sit for 2-3 minutes to thaw slightly. Process bananas until smooth, stirring occasionally.

Remove the solid “cream” from the coconut milk, and add to the banana puree, processing until smooth.

Add the almond butter, and process until well combined.

Remove mixture to a plastic container, and freeze for at least 4 hours.

Serve with almond slices and cacao nibs over the top.