Banana Chocolate Bars (no-bake, vegan, gluten-free)
I had some leftover peanut and almond pulp from an experiment yesterday. It inspired me to create some quick Banana Chocolate Bars and I have to admit they are delicious! Perfect for a mid-summer treat.
Banana and chocolate is one of my favourite matches in the kitchen! How well the creamy sweetness of bananas blends with the rich, decadent taste of chocolate. This delightful combination is showcased perfectly in these no-bake banana chocolate bars, where the velvety coconut milk and cocoa powder together create a luscious cream, subtly sweetened with just a touch of cane sugar or natural syrup.
The pairing of banana and chocolate has been a beloved duo for decades, with roots tracing back to the mid-20th century when chocolate-covered bananas became a popular treat. The contrast between the smooth, tropical flavor of bananas and the indulgent depth of chocolate has made it a favorite in desserts and snacks worldwide. This recipe continues this delicious tradition, offering a wholesome, vegan twist on a timeless culinary marriage.
What do we need to make these Banana Chocolate Bars?
Banana Chocolate Bars (no-bake, vegan, gluten-free)
Equipment
- 1 immersion blender
- 1 cake tin (approx. 10×15 cm) alternatively make your DIY tin like I did …
Ingredients
- 70 g ground nuts (such as peanuts, almonds or else)
- 6 dates
- 70 g rolled oats (I prefer the fine ones) make sure you buy certified gluten-free oats in case of a gluten intolerance!
- ca. 3 tbsp fresh orange or lemon juice
- 1 banana
- 6 tbsp coconut milk
- 2 tbsp cocoa powder
- 1-2 tbsp sweetener of your choice (here I used cane sugar)
- 1/2 tsp agar agar powder use a little more if your sweetener is a syrup!
Instructions
- For the crust, cut the dates in pieces.
- With your immersion blender, blend the rolled oats and dates until the oats are fine, but still a little chunky. I usually do this by shaking the cup from time to time and keeping the stick diagonal.
- Mix together the date-oat mixture, the ground nuts, the citrus juice. Knead with your hands and see, if it needs a little water. It should give a nice, compact "dough" when pressing it in your hand, but can still be crumbly.
- Prepare your tin or tin-like frame. I simply covered a plate with cling film. Shape the dough into a rectangular no-bake cake bottom.
- In this step, I cut some alu and placed it around the crust. If you are using a tin, skip this step. Cut the banana in slices and place them on the crust. You might have some pieces leftover, which we will later use for the cream.
- Place the crust in the freezer.
Prepare the cream
- For the cream, blend together the coconut milk, cocoa powder, sweetener and the agar-agar.
- In a saucepan, bring this mixture to a boil. Let it bubble a little, then take it off the heat and let cool down a little.
- Take the crust out of the freezer. Pour the cream on top, shake the plate or tin a little to make the cream spread evenly. Freeze for ca. 1 hour.
- Take your cake out of the freezer ca. 10 minutes before serving (or a little more if you eat or serve it later the day or the day after). Sprinkle with some chopped nuts (optional) and cut it in 4 pieces.
