Chocolate Peanut Butter Banana Cream Bars (GF, Vegan, semi-raw)


Oh the glory of being glutinous!

The grey days of San Diego fall have rolled in and my desire for sweets and comforts have rolled in with it.  I have a problem making decisions.  I’m that annoying girl who makes the waiter keep coming back, because she can’t decide what to order.  The other day I encountered this problem.  I couldn’t decide which of my three favorite dessert items to eat, so I combined them all.  Bananas, peanut butter, and chocolate came together to form a sinfully glutinous dessert, full of nutrients and healthy fats.  Maybe it’s not so sinful after all?


Chocolate Peanut Butter Banana Cream Bars

Crust Ingredients:

1/2 cup powdered peanut butter mixed with 1/2 cup coconut oil or simply 3/4 cup peanut butter

1/2 cup flax-seed meal

3/4 cup almond meal

1/2 cup oat flour or oat bran

1/2 cup maple syrup or raw agave

1 cup dark vegan chocolate chips melted (skip this for raw dessert)

Cream ingredients:

1 cup cashews soaked for at least 5 hours

2 very ripe bananas



Preheat oven to 180º or 300 if not raw.

Mix peanut butter (or pb alternative) with almond meal, oat bran, and almond meal.  (Note: you can change the ratios to suit your tastes)

Mix in maple syrup to taste.  I would suggest making the crust less sweet as the cashew cream will be naturally sweet and heavy.

Press mixture into the bottom of a pan covered by parchment paper.  Put in dehydrate for 3 hours, or bake for 30 minutes.

Coat crust with melted chocolate and place in fridge to harden.


For the cream:

place cashews, a little bit of water, and bananas in food processor.  Process until smooth and has the consistency of  whipped cream.

Spread cream over crust and drizzle/splatter with leftover chocolate.

refrigerate and be glutinous!


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