Need a quick sugar fix? Try these vegan banana and peanut butter chocolate bars that take only five ingredients and make the perfect no sugar added healthy treat.
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. 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’re crazy. If you do, read on to find out what is up.
Table of contents
Why This Recipe Works
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 and peanut butter chocolate bars. I also love these bars because:
- They require no added sugar
- They’re vegan
- They’re gluten free
- Only require 5 ingredients to prepare
- And they are the PERFECT sweet snack
Medjool dates – Medjool dates are naturally sweet in nature, making it a perfect way to sweeten up any recipe. They are also a great source of fiber and provide around 3 grams of fiber for only 2 dates!
Bananas – Bananas are the perfect afternoon snack when you need a pick me up because they’re a great source of carbohydrates which provide us quick and sustainable energy to get us through the day.
Dark Chocolate – Did you know dark chocolate is vegan? Dark chocolate is more bitter in taste, since it’s only made with cacao, but pairing it with these bars gives it the perfect sweetness.
How to Make This Recipe
Step 1: To a food processor, puree the dates and peanut butter until relatively smooth.
Step 2: Cut the bananas in half horizontally, then in half lengthwise. Spread the peanut butter mixture onto each banana half and top with the other banana half. Transfer to the freezer for 30-60 minutes.
Step 3: Meanwhile, heat the chocolate and coconut oil in the microwave at 50% power in 30 second intervals, stirring between each interval.
Step 4: Carefully dip the bananas in the chocolate and sprinkle generously with crushed peanuts. Transfer back to the freezer until ready to eat.
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.
If you want to guarantee these bars stay gluten free, you’ll want to use a sun butter product and avoid sprinkling the peanuts on top! That way these bars are a healthy and great option for a whole range of people.
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!
Surprised you have leftovers? No need to fuss. Throw these 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.
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.
More Recipes You Might Like
If you’re looking for more vegan dessert recipes like these banana and peanut butter chocolate bars, here are some really yummy ones I have on the blog.
- CHOCOLATE DIPPED PINEAPPLE WITH SPICY SALTY CRUST
- HEALTHY TWIX BARS
- HOMEMADE SNICKERS BARS (HEALTHY VEGAN COPYCAT RECIPE)
- NO BAKE NUTELLA CHEESECAKE CUPS (VEGAN & GLUTEN FREE)
What are your favourite chocolate bars that you want me to give a makeover? Let me know by leaving a comment below!
Banana and Peanut Butter Chocolate Bars (Vegan & Gluten Free)
- 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 (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.