Need a quick sugar fix? Try these vegan banana peanut butter chocolate bars that take only five ingredients and make the perfect no sugar added healthy treat.
You know what they say! It’s 3 PM somewhere! You know, the time of day when the cravings hit and you start picking through old coins and bobbypins on the bottom of your purse trying to find a random candy. Well, I’m saving you a trip to the vending machine and arming you with these ah-maz-ing vegan banana peanut butter chocolate bars. These aren’t your average chocolate bars. I’m giving the store bought variety an extreme makeover and making bananas the star of the show so that these bad boys only take five ingredients.
It’s no secret that I LOVE making my own version of classic nostalgic chocolate bars. In the past I’ve re-created my own version of a Snickers bar and a Twix bar (just in time for Halloween). So this time, I’m taking it a step further by using bananas as my chocolate bar vehicle. If you don’t like bananas, you crazy. If you do, read on to find out what is up.
How to Make These Vegan Banana Peanut Butter Chocolate Bars
I start by pureeing the dates and peanut butter until relatively smooth. Take each banana and cut them in half horizontally, then in half lengthwise. Spread the creamy date and peanut butter mixture onto each banana half and then top with the other banana half to make a banana sandwich. Place them in the freezer while you melt the chocolate. If you find your bananas are not sitting up perfectly and they are sliding around in the freezer, slice a teeny bit off the bottom of one so it sits straight, and you can also use toothpicks to keep them together until frozen. When the chocolate is melted, take each banana sandwich out of the freezer, and dip them in the chocolate to cover completely. Then sprinkle them with crushed peanuts. Pop them back in the fridge and patiently wait for deliciousness. I know, it’s going to be hard.
How are these Vegan chocolate Bars made without added sugar?
I wanted to try to make these banana peanut butter chocolate bars with as little sugar as possible and with only natural minimally processed sugars. The star in these bars are sticky medjool dates and natural unweetened peanut butter. These two ingredients work in perfect harmony together and make the creamiest gooey chocolate bar centre, plus bananas are also naturally sweet!
Are These Bars Freezer Friendly?
Surprised you have leftovers? No need to fuss. Throw these vegan bars in a freezer bag and keep them stored safely for the next time those cravings strike. They’re actually delicious frozen (kinda like a frozen ice cream bar!!)You’re welcome.
Are these Chocolate Bars safe for kids?
Totally! They’re not school safe (nut butter) and not great for young toddlers as whole peanuts can be a choking hazard. However, you can easily make a batch without the peanuts to serve to your littles.
Are these Vegan Banana Peanut Butter Chocolate Bars Gluten Free?
Yes! These bars are naturally gluten free, dairy free, vegan, refined sugar free. You can even make them nut free if you want to use a sunbutter product and avoid sprinkling the peanuts on top! So these chocolate bars are healthy and great for a whole range of people.
If you liked this post, you may like these vegan dessert recipes:
Pineapple Chocolate Donuts
Twix Bars
Snickers Bars
Would you make these banana peanut butter chocolate bars?
What are your favourite chocolate bars that you want me to give a makeover?
Let me know by leaving a comment below!
Vegan Banana Peanut Butter Chocolate Bars
Ingredients
- 1/2 cup medjool dates minced
- 1/2 cup natural peanut butter
- 4 long bananas
- 200 grams dark chocolate finely chopped
- 1 tbsp coconut oil
- 1/4 cup peanuts crushed
Instructions
- To a food processor, puree the dates and peanut butter until relatively smooth.
- Line a baking sheet with a silpat.
- Cut the bananas in half horizontally, then in half lengthwise. To help them sit up straight, you can shave a little off of one half so they will sit up on a baking sheet.
- Spread the peanut butter mixture onto each banana half and top with the other banana half. Transfer to the freezer for 30-60 minutes.
- Meanwhile, heat the chocolate and coconut oil in the microwave on 50% power in 30 second intervals, stirring between each interval.
- Carefully dip the bananas in the chocolate and sprinkle generously with crushed peanuts. Transfer back to the freezer until ready to eat.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
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