No-Bake Chocolate Peanut Butter Banana Cups – A yummy, oven-free treat that combines three classic flavors!

One of the questions I always ask myself after I try out a new recipe is ‘do I want to make this again?’.

This has also led into asking the hubby, ‘would you ask for this again?’.

It seems more often than not, even if the recipe is good, we think for a minute and come up with a resounding ‘no’.

Not that the dish is terrible, but rather it typically lacks some X factor that really makes us want to revisit it.

Generally speaking, I’m influenced by recipes that are easy, healthy, cost-friendly, AND delicious, which is not an easy combo to come by.

My list of recent recipe outcasts has included cauliflower potato salad, healthy Oreos, and chocolate coconut bars. That last one, though, is in the possible ‘remake’ category.

From the get-go, these fudge cups were a definite post.

Even without the fancy chocolate drizzle, my husband and I were genuinely impressed by these! I knew they’d be something I’d make again.

I love having treats like this on hand for sweet tooth emergencies, and they’re so easy to make! 🙂

If you enjoy raw treats, try some of these recipes!

Print Recipe 5 from 1 vote No-Bake Chocolate, Peanut Butter, and Banana Cups A delicious and healthy treat combining three classic flavors!

Prep Time 15 mins Freeze time: 1 hr Total Time 15 mins Servings: 11 cups Calories: 137 kcal Author: Lauren Goslin Ingredients PEANUT BUTTER LAYER: 1/2 cup natural peanut butter (mine is salted)

2 Tbsp melted coconut oil

1 Tbsp honey or maple syrup

1/8 tsp sea salt

1/2 tsp vanilla extract BANANA LAYER: 1 ripe banana CHOCOLATE LAYER: 1/4 cup cocoa powder

2 Tbsp honey or maple syrup

1 Tbsp melted coconut oil

1 Tbsp water

1/2 tsp vanilla extract Instructions In a small saucepan over low heat, add the ingredients for the peanut butter layer and mix until smooth.

Divide the mixture into 11 paper muffin cups, putting about a tablespoon into the bottom of each.

Freeze until solid.

Slice the banana thinly (about 1/8 inch thick) and layer the pieces (about five in each cup) atop the peanut butter layer.

Freeze until solid (about one hour).

Mix the ingredients together (this works best with room temperature ingredients!) for the chocolate layer and drizzle it atop the bananas.

Freeze until solid.

Enjoy! Notes Nutrition facts are based on using peanut butter and honey (in both layers). WW points: 4 Nutrition Calories: 137 kcal | Carbohydrates: 10.5 g | Protein: 4.1 g | Fat: 9.8 g | Fiber: 1.6 g | Sugar: 6.8 g

Notes:

I use these muffin cups in this recipe.

Though I’ve employed the classic banana-PB-chocolate combo here, feel free to use any nut or seed butter you tolerate in the base.

If you prefer, you can leave off the chocolate drizzle. My husband and I both enjoy them that way as well!

I had originally made the chocolate sauce to be a full-on layer, but they tasted a bit overwhelming that way. The banana’s ice cream-like texture got a bit lost in the mix, so I decided in the end that we prefer the drizzle. 🙂

Some of the items I use to make this recipe include:





