How long do these bars need to chill before serving?

The base requires 1 hour of refrigeration, the filling needs 2 hours to set, and the final bars should chill for at least 4 hours or overnight to become completely firm.

What kind of dates are best for this recipe?

The recipe specifically calls for Mejdool dates for both the base and the filling, which are ideal for their soft, sticky texture that helps bind the ingredients and adds natural sweetness.

Can I substitute the cacao powder in this recipe?

While cacao powder is used for its distinct flavor, unsweetened cocoa powder can be used as a substitute in both the base and the topping, though the depth of chocolate flavor might vary slightly.

How should I store these Chocolate Peanut Butter and Banana Bars?

Store the cut bars in an airtight container in the refrigerator for up to one week to maintain their firm texture and freshness.

Why is coconut oil used in all three layers of these bars?

Melted coconut oil serves multiple purposes: it helps bind the oat base, contributes to the creamy texture of the banana peanut butter filling, and creates a firm, snappy chocolate topping when chilled.

6 years ago

Chocolate Peanut Butter and Banana Bars
[Vegan]

AP By: Angelina Papanikolaou

Author Bio

My name is Angelina, and I am a recipe creator, food photographer, pastry chef, and... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Close-up of square-cut vegan chocolate peanut butter and banana bars, showing distinct layers, sprinkled with sea salt.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Chocolate Peanut Butter and Banana Bars [Vegan]

Dairy Free

Vegan

Easy, healthy, no-bake Chocolate Peanut Butter and Banana Bars are naturally sweetened, gooey and delicious. The perfect protein-packed snack on the go!

Ingredients You Need for Chocolate Peanut Butter and Banana Bars [Vegan]

For the Base:

1 1/4 cup rolled oats
1/3 cup cacao
1/4 cup roasted peanuts
1/4 teaspoon salt
5 Mejdool dates, pitted
2 tablespoons coconut oil, melted
1 tablespoon maple syrup

For the Filling:

2 ripe bananas
1/2 cup drippy peanut butter
4 Mejdool dates, pitted
1/4 cup coconut oil, melted
1 tablespoon maple syrup
1 tablespoon coconut flour
1/4 teaspoon salt

For the Topping:

1/2 cup cacao
1/3 cup coconut oil
1/3 cup maple syrup
sea salt, for topping

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Chocolate Peanut Butter and Banana Bars [Vegan]

Line a 8 x 8 inch pan with parchment paper and set aside.
Add oats, cacao, peanuts, and salt to food processor and pulse until combined. Add dates, coconut oil, and maple syrup. Process until well combined. Press mixture into base of prepared pan and refrigerate 1 hour.
Make the filling by adding all of the ingredients to a high speed blender. Begin on low speed and gradually increase to high until smooth. Spread over chilled base. Return to refrigerator and let set for 2 hours.
To make the chocolate topping, add cacao, coconut oil, and maple syrup to a small heavy bottom saucepan. Heat over medium low heat, stirring constantly until mixture is smooth has thickened slightly (about 2-3 minutes). Pour over set filling, using a spatula to smooth over entire surface. Refrigerate at least 4 hours or overnight.
Once completely set, cut into 16 bars and sprinkle with sea salt.
Store bars in an air tight container in the refrigerator for up to 1 week.