No-Bake Chocolate Banana Pie – Elavegan

by he on 9. May, 2023 | give feedback. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

This easy no-bake peanut butter chocolate banana pie is rich and creamy without the dairy, combining a healthy oat-date crust with creamy peanut butter banana filling and faux chocolate ganache. It’s egg-free, gluten-free, naturally sweetened, oil-free and the perfect healthy snack for summer!

Some of my favorite dessert flavors are peanut butter, banana, and chocolate (or any combination of the three). in Peanut butter banana ice cream, Chocolate banana crepesAnd Peanut Butter Chocolate Cake, I will never tire of this trio of ingredients. This time, though, I’ve combined all three flavors in this easy, healthy and wholesome banana pie.

Healthy Chocolate Banana Pie

This banana dessert falls in between no-bake peanut butter pie, chocolate banana tart, and chocolate icebox pie/freezer pie – but healthier. How? Instead of lots of whipping cream, heavy cream, condensed milk, and added sugars/confectioners’ sugar in the desserts above, this Peanut Butter Banana Pie is not only 100% vegan and gluten-free, it’s made entirely with wholesome ingredients, no refined sugar.

It combines an almond, oat and date crust with a creamy peanut butter banana filling and an oil-free faux chocolate ganache topping made from scratch without refined sugar. Like other no-bake desserts (like mine Raspberry Cheesecake or Mini mousse cake), this no-bake banana dessert stores well in the fridge or freezer, perfect for serving as a sweet and slightly salty, refreshing summer dessert.

Best of all, this chocolate banana recipe is really easy to put together with minimal hands-on prep, easy enough for even the most novice chef (and kids!). Also, you may enjoy my recipes Vegan Peanut Butter MousseSouthern style Banana puddingor White Chocolate Peanut Butter Cups (Ridge)!

material

This Chocolate Banana Pie requires 9 healthy, pantry-friendly ingredients (plus salt and water).

the crust

• Nuts/Seeds: I used pumpkin seeds, but any nut or seed will work. For example, peanuts, almonds, sunflower seeds, etc
• Togbog in rolled enthusiasm: or quick oats. Use certified gluten-free oats if necessary.
• the dates: I used soft Deglet Noir dates, but you can also use Medjool dates as they are soft and sticky. If you are using other dates, or they are a little dry, soak them first. Other sticky dried fruit will also work, like figs, although the flavor will change.

Peanut Butter Banana Layer

• Banana: Use plenty of black-spotted bananas, so they are naturally soft and sweet.
• Nut Butter: Peanut butter and bananas should be a match. However, you can also use other nut or seed butters, such as almond butter, cashew butter, or sunflower seed butter (each will affect the flavor).
• Maple Syrup: Or another liquid sweetener such as agave, brown rice syrup, or even sugar-free maple syrup substitutes. Adjust amount to taste.
• Vanilla Extract: Use natural vanilla to avoid chemical/artificial flavors.
• Psyllium husk powder: This will help make the filling a little firmer. However, you can add ½ cup of peanut butter instead.

Oil-free chocolate layer

• Cocoa Powder: Use unsweetened cocoa powder.
• Water: Instead of oil, all these healthy chocolate toppings require only water to achieve the right consistency.
• Maple Syrup: or another liquid sweetener (listed above).
• Nut Butter: or another nut/seed butter (listed above).
• Salt: A little to enhance the cocoa flavor. A pinch of instant coffee powder will also help enhance the flavor and add depth to the chocolate.

Alternatively, you can do this Chocolate Ganache For the chocolate banana pie. For a solid chocolate layer, melt two dark chocolate bars with a tablespoon of coconut oil and use that instead of my oil-free chocolate layer.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to Make Chocolate Banana Pie

Prepare the crust

• First, line a 7-inch round springform tin with parchment paper and set it aside.
• Then, transfer the oats and pumpkin seeds to a food processor and pulse about 4 times to a chunky crumb consistency.
• Add the dates and mix until the mixture sticks together when pressed between your fingers.

If the dates seem dry, first soak them in hot water for about 15-20 minutes until they soften. You will need more oats along with the soaked dates.

• Transfer the mixture to the springform tin and press it into an even layer (with your hands or the flat bottom of a glass/similar tool). Set it aside.

Prepare the Peanut Butter Banana Filling

• Rinse out the food processor, dry it, then add all the filling ingredients and blend until smooth and creamy.
• Pour the filling over the crust and transfer the pan to the fridge for 20-30 minutes.

Prepare and cool the chocolate layer

• In a medium bowl, combine the cocoa powder, water and maple syrup. Stir until lump free.
• Then stir/whisk in the peanut butter and, alternatively, a pinch of salt until it’s a Nutella-like consistency. If it’s too thin, add more peanut butter.
• Pour that over the peanut butter banana filling and smooth it with a spatula.
• Transfer the peanut butter tart to the fridge for at least 3-4 hours or until set, then remove it from the springform, slice and enjoy!

Enjoy a slice of this frozen chocolate pie on its own or with toppings like whipped coconut cream (white or sweet), chocolate shavings, crushed peanuts, sliced ​​bananas, etc.

Storage instructions

Once set, you can store leftover chocolate banana cake in an airtight/covered container in the fridge (where it will stay fairly soft) for up to 4 days.

Alternatively, store it in the fridge for up to 1 month (it doesn’t freeze too hard). Leave a slice to thaw for just 10 minutes at room temperature before eating it.

Recipe notes

• Sweet in taste: Note that if you change the ratio too much it will affect the texture.
• This is to make sugar–for free: Use a sugar-free syrup, such as a maple syrup substitute.
• the crust: You can use a pre-made tart crust.
• For mini peanut butter banana tarts: Divide the various chocolate banana dessert layers between small tart tins, ramekins or a silicone muffin/tart tray.
• Fridge vs Freezer Storage: This no-bake dessert is naturally soft and stays soft in the fridge. Freezer storage will help it set without hardening – so store it according to your desired texture.
• For extra banana flavor: Add a layer of sliced ​​bananas to the crust before adding the peanut butter banana pudding filling.

More chocolate, peanut butter, banana desserts

I would love it if you tried this easy and delicious Chocolate Banana Peanut Butter Pie recipe Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan And #Elvegan– I love to see them.

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