Peanut butter goes well with bananas and with chocolate too. Bananas and chocolate are a very good match too. So, imagine the taste explosion in these banana peanut butter cups with chocolate topping!
And, besides the fact this dessert is delicious, it’s also quick and easy to prepare. No baking required. Vegan and gluten free too 😊.
In this paragraph you’ll find general information about used ingredients, their role and possible substitutes. Details about necessary quantities and step-by-step preparation can be found in the recipe card at the end of the article.
This dessert is built in three layers:
Base – a mix of gluten free oats, dates, peanut butter, coconut oil and cocoa powder. You can replace oats with oat flour for a more fine structure. Carob powder is a good substitute for the coca powder.
Filling – a lot of peanut butter, bananas, dates syrup and coconut oil. I used smooth thick peanut butter so the filling keeps firm. And I chose dates syrup for its slight caramel taste, but feel free to replace it with other liquid sweetener that you like.
Topping – I combined vegan chocolate (61% cocoa) with plant based milk. And I sprinkled over some ground roasted peanuts.
How to make banana peanut butter cups
To prepare the base, first soak the dates in warm water for 10 minutes. Meanwhile, ground the rolled oats in a food processor, then transfer into a bowl. Process the soaked dates until smooth. Add the dates paste to the ground oats bowl together with the rest of the base ingredients and combine well. I avoid mixing all ingredients into a blender because I always have to turn it off and scrap the sides.
When you get a thick sticky dough, equally distribute it into 12 muffin molds. I added on the bottom of each mold a parchment paper strip to help easily remove the banana peanut butter cups when they’re done. Use a scale to make sure you equally divide the dough into the molds. Press well the dough on the bottom of the mold to get a compact base.
To prepare the filling, process all ingredients into a blender until smooth.
Equally divide the filling into the 12 muffin cups and spread over the base layer. The filling is quite sticky and I needed to use my fingers to make almost even layers.
To make the topping, place plant milk and vegan chocolate into a bowl and melt in a bain marie.
Pour the chocolate glaze over the filling, then sprinkle chopped roasted peanuts on top. Leave the molds in the refrigerator for minimum 2 hours. This dessert sets and keeps better in the freezer.
Other no-bake vegan recipes
- No-bake vegan cheesecake with berry topping
- Peanut butter Buckwheat Puff Bars
- No-bake vegan strawberry tart
- No-bake avocado lime tart
- No-bake vegan chocolate pie
- No-bake raspberry chocolate mousse tarts
If you like this vegan banana peanut butter cups recipe, please rate it or leave a comment below. And, if you prepare a vegan raspberry chocolate tart using my recipe, you can share a photo and tag Choose Tasty either on Instagram (#choose_tasty) or on Facebook (#choosetasty). I’d love to see your creations.
Banana Peanut Butter Cups with Chocolate Topping
- 150 g gluten free rolled oats
- 120 g pitted dates
- 50 g peanut butter
- 30 g melted coconut oil
- 10 g cocoa powder or carob powder
- 320 g peanut butter
- 150 g banana
- 50 g dates syrup
- 40 g melted coconut oil
- 150 g vegan chocolate 61% cocoa
- 70 ml plant based milk
- 20 g chopped roasted peanuts
- Cut 12 parchment paper stripes (20 cm long and 1.5 cm width) and place them on the bottom on each mold (check the photos in the above article);
- Soak the pitted dates in warm water for 10 minutes;
- Ground the rolled oats into a food processor, then transfer to a bowl;
- Let the dates drain, then process into a food processor or a blender until smooth;
- Add processed dates together with the rest of the base ingredients to the oats bowl and combine well until you get a thick sticky dough;
- Evenly split the dough between the 12 muffin molds and press it into an even layer to get a compact base;
- Place all ingredients into a food processor and process into a smooth paste;
- Evenly divide the filling into the molds and spread over the base into an even layer;
- Put the vegan milk and chocolate in a bowl and melt over a bain marie;
- Pour the chocolate glaze over the filling, then sprinkle chopped peanuts on top and place the molds into the fridge for minimum 2 hours; they set better in the freezer.