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No-Bake Chocolate Peanut Butter and Banana Collagen Bars (gluten free, vegan, refined sugar free)

No-Bake Chocolate Peanut Butter and Banana Collagen Bars (gluten free, vegan, refined sugar free)

Angelina
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, vegan)
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Snack
Cuisine Gluten Free
Servings 16 bars

Ingredients 

Base

  • 1 ¼ cup rolled oats
  • cup cacao
  • ¼ cup roasted peanuts
  • ¼ tsp salt
  • 5 Mejdool dates pitted
  • 2 tbsp coconut oil melted
  • 1 tbsp maple syrup

Filling

  • 2 ripe bananas
  • ½ cup drippy peanut butter
  • 4 Mejdool dates pitted
  • ¼ cup coconut oil melted
  • 1 tbsp maple syrup
  • 1 tbsp coconut flour
  • ¼ tsp salt
  • 6 scoops Vital Proteins Collagen Peptides leave out if vegan

Topping

  • ½ cup cacao
  • cup coconut oil
  • 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.
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