Ingredients
For The Crust
- 1/2 cup roasted salted cashews
- 1/2 cup dates, roughly chopped and tightly packed
- 1 teaspoon water
For The Cookie Dough Layer
- 1/3 cup chickpeas, drained and rinsed
- 6 tablespoons natural peanut butter
- 6 tablespoons agave nectar
- 4 tablespoons powdered peanut butter
- 1 1/2 teaspoons pure vanilla extract
- pinch salt
- pinch baking powder
- 1/3 cup dairy-free mini chocolate chips
For The Banana Layer
- 3 large bananas, cut into coins and frozen overnight
- 1 tablespoon agave nectar
For Dipping
- 4 ounces dairy-free mini chocolate chips
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving some hanging over the sides to use as a handle. Set aside.
- In a large food processor, crush the cashews. Add in the dates and process until broken down and mixed with the cashews. Then, with the processor running, stream the water in until the crust begins to stick together in crumbles.
- Pour the crust into the prepared baking pan and press out firmly and evenly. Place into the freezer.
- Make the cookie dough layer. Put all ingredients except the chocolate chips into the food processor and process until totally smooth, stopping to scrape down the sides often. Make sure to scrape under the blade, as the agave will stick.
- Once smooth, transfer the cookie dough to a bowl and stir in the chocolate chips. Spread over the crust evenly and place back into the freezer.
- Place the banana coins and agave in a high-powered blender and blend until smooth. You will need to stop and scrape down the sides frequently.
- Spread the banana mixture on top of the cookie dough mixture and freeze until hard, at least 4 hours to overnight.
- Once frozen, place the chocolate into a microwave-safe container and microwave on half power using 30 second intervals, stirring between each interval, until smooth. Pour the melted chocolate into a shallow, rimmed plate.
- Remove the bars from the pan and slice into squares. Quickly dunk the tops of each bar into the melted chocolate and place onto a parchment-lined baking sheet. Place into the freezer for a few minutes to set the chocolate.
- Enjoy!
