Chocolate Peanut Butter Dessert
It's layered with chocolate and peanut butter, placed in the freezer to set, once set, it's ready to cut and enjoyed!
Equipment
- 8x8 Glass Baking Dish
Ingredients
- 1 Cup Semi Sweet Chocolate Chips you will only be melting a 1/2 cup at a time for each of the chocolate layers
- 1/2 Cup Unsweetened Vanilla Almond Milk you will only be adding 1/4 cup to each layer of chocolate
- 2 Ripe Bananas
- 1/2 Cup Creamy Peanut Butter or a nut or seed butter of your choice, chunky or smooth.
- 1 tsp Pure Vanilla Extract
- Vegan Margarine or Coconut Oil Used to grease the baking dish.
Instructions
- Grease a 8x8 glass dish with the margarine or oil.
- In a medium sized sauce pan, melt 1/2 cup chocolate chips with 1/4 cup plant based milk over a medium heat, constantly stirring until smooth.
- Once the chocolate is melted, pour into the greased baking dish, making sure to cover the bottom evenly and completely.
- Place the baking dish into the freezer for 15 to 20 minutes or until it is firm.
- Meanwhile, in a small mixing bowl, combine the bananas, creamy peanut butter, and vanilla extract until well combined.
- Take the glass dish from the freezer and spoon the banana mixture over the chocolate, spreading evenly.
- Add the remaining 1/2 cup chocolate chips with 1/4 cup plant based milk to the sauce pan used before and cook over medium heat, stirring constantly, until smooth.
- Once the chocolate is melted, pour the chocolate over the top of the banana mixture, making sure to cover the banana mixture evenly.
- Place the dish back into the freezer for about 2 to 3 hours.
- After 2 to 3 hours, check on the firmness of the dessert, you want to be able to cut the bars before they become to hard to cut.
- If they are not firm enough, return to the freezer and check in another 30 minutes or 1 hour.
- Once they are firm enough to cut, cut into bars and place back into the freezer to store or serve immediately.