Chocolate Peanut Butter and Banana Collagen Bars
Easy, healthy, no-bake Chocolate Peanut Butter and Banana Collagen Bars are naturally sweetened, gooey and delicious. The perfect protein-packed snack on the go! (GF, dairy free)
No-bake Chocolate Peanut Butter and Banana Collagen Bars.
AKA the best combination thrown into one healthy and [very] addictive snack.
These bars are sooo delicious, gooey and are packed with collagen protein.
If you aren’t using collagen peptides daily, I highly recommend you start! Vital Proteins Collagen Peptides is my favorite form of protein and I love using it in recipes because it’s odorless, tasteless, and easily dissolves. It’s also great in smoothies, oatmeal, soups, or even mixed into coffee!
Collagen is the building block of our bodies including our skin, hair, nails, bones, and joints. Supplementing collagen into our diets has many health benefits including:
- Glowing skin**
- A more youthful appearance**
- Joint health**
- Tendon & bone strength**
- Healthy cartilage**
- Increased athletic performance**
- Improved digestion**
- Gut health**
- Deeper sleep**
–Vital Proteins
No-Bake Chocolate Peanut Butter and Banana Collagen Bars (gluten free, vegan, refined sugar free)
Ingredients
Base
- 1 1/4 cup rolled oats
- 1/3 cup cacao
- 1/4 cup roasted peanuts
- 1/4 tsp salt
- 5 Mejdool dates pitted
- 2 tbsp coconut oil melted
- 1 tbsp maple syrup
Filling
- 2 ripe bananas
- 1/2 cup drippy peanut butter
- 4 Mejdool dates pitted
- 1/4 cup coconut oil melted
- 1 tbsp maple syrup
- 1 tbsp coconut flour
- 1/4 tsp salt
- 6 scoops Vital Proteins Collagen Peptides leave out if vegan
Topping
- 1/2 cup cacao
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- sea salt for topping optional
Instructions
- Line a 8 x 8 in 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.
