Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars

These Easy No-Bake Honey Roasted Peanut Butter and Jelly bars have a honey roasted peanut and oat crust and a jammy strawberry filling. The gluten-free treat is sure to please adults and kids alike!

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Is there any combo more classic or delicious than good ol’ PB&J? I don’t think so. And if you beg to differ, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are here to show you what’s up.

To all my fellow Trader Joe’s fans, I know you won’t blame me when I say one of their kitschy products inspired me to make this totally addicting, no-bake recipe. Sure, I’d enjoyed my share of honey roasted peanuts back in the day when my dad would take down that classic Planter’s can from the kitchen shelf after a long day at work, but my indulgence in those sweet and salty goobers stopped as soon as I was responsible for buying my own groceries. It’s not that I didn’t like them, it just never crossed my mind to throw them in the shopping cart.

That all changed, of course, when I saw a gleaming bag of Honey Roasted Peanuts staring back at me from the “What’s New” section of my local TJ’s (anyone else ALWAYS get sucked in by that section?) Let’s just say they’re now a regular item on the hubs’ and my weekly shopping list, and we enjoy them almost daily in the same way my dad always did – as a little late afternoon nibble to hold us over until dinnertime.

I’d been racking my brain trying to figure out some delicious way to work them into a recipe when my Instagram feed was suddenly filled with all my friends’ kids starting their first days of school, holding up those cute letter boards saying what they wanted to be when they grow up, showing off their cute new back-to-school clothes. Almost immediately, I realized the perfect recipe would be something easy and semi-healthy that all these mamas and papas could make as a treat for their little ones after a long day in the classroom.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

We all know that PB&J is a quintessential back-to-school combo, and I was going to make it into something special that these kiddos would look forward to coming home to. Hence, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars were born!

I’m all for a little indulgent treat now and then, but I also believe that there are tonnnnns of delicious healthier options we can all choose from every day. So in creating this recipe, I wanted to find the balance between indulgent treat and healthy sweet. The recipe is also extremely easy and requires no baking, so you can make it at any time during the day (or even the night before) and it will be ready to be enjoyed by your hungry little ones as soon as that dismissal bell rings.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Everything for these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars comes together in just a couple of easy steps.

First, you’ll want to make a strawberry “jam” that will serve as the top layer of the bars. This is an easy, stovetop process that takes only 20 minutes or so (mostly unattended) so don’t stress because I mentioned the word “jam.” Once you’ve simmered some strawberries, maple syrup and water until everything is broken down and combined, you’ll simply stir in some chia seeds to help it all thicken up and not make TOO big of a mess when you go to cut into everything.

Strawberries simmer over the stove to make a delicious jam for Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

While your jam is simmering, combine those OG honey roasted peanuts, oats, butter and some dates quickly in a food processor to make a crumb mixture that is then pressed into a baking dish to form the crust. Spread the “jam” over top, pop everything in the refrigerator and, voila! You’ll have these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars sliced and ready to feed some very hungry little mouths.

A honey roasted peanut and oat crust makes up the base of these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

Now, I know I’ve mentioned the kids gobbling these up, but be sure to set aside a few for yourself. You’re not going to want to miss them. Plus, they’re gluten-free! Even more reason for every single person in your family to enjoy them.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Read on for the recipe!

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars
Prep Time
30 mins
Refrigerator time
2 hrs
Total Time
30 mins
 

A tasty, no-bake bar with a honey roasted peanut and oat crust and a jammy strawberry filling, this gluten-free treat is sure to please adults and kids alike!

Course: Dessert
Keyword: after-school, dessert, gluten-free, jelly, kid-friendly, no-bake, peanut butter, snack
Servings: 12 bars
Calories: 200 kcal
Author: CaliGirl Cooking
Ingredients
For the jam:
  • 1 pound strawberries, hulled and sliced
  • 2 tablespoons maple syrup
  • 1/3 cup water
  • 1 tablespoon chia seeds OR 1 teaspoon tapioca flour
For the crust:
  • 1 cup honey roasted peanuts
  • 1/2 cup old-fashioned rolled oats
  • 3 dates, pitted and halved
  • 1/2 cup unsalted butter, melted
Instructions
  1. Line an 8-inch square baking dish with parchment paper, leaving enough on each side to assist you in pulling the bars out. Set aside.

  2. Combine the strawberries, maple syrup and water in a saucepan over medium heat. Bring to a simmer and allow to simmer until fruit is broken down and forms a jam-like consistency. Remove from heat and stir in chia seeds. Let cool slightly. 

  3. While the strawberries are simmering, make the crust. Combine all crust ingredients in a food processor and pulse until mixture resembles the texture of wet sand. Dump contents of food processor into prepared baking dish and use your fingers to press it evenly along the bottom. 

  4. Spoon cooled strawberry jam on top of the crust and spread evenly. Cover and chill for at least two hours, if not longer. 

  5. Cut into 12 bars and enjoy!

Peanut Butter and Jelly Cheesecake Bars

Who’s up for a back-to-school treat?

Peanut Butter and Jelly Cheesecake Bars are the perfect way to kick off fall and back to school.

I sure am, even though it’s now officially been over 10 years since I’ve been in school. But I mean, c’mon, who doesn’t want some Peanut Butter and Jelly Cheesecake Bars in their life?

I realize it’s not been too long since I posted my last cheesecake recipe, but when you’ve got something good going on I’m all about celebrating it. And when the ideas are flowing I’m always anxious to share them all with you!

These Peanut Butter and Jelly Cheesecake Bars are definitely my jam. They’re the perfect size, meaning you don’t feel completely laden with alllll the dairy after devouring a huge piece. And did I mention they’re full of one of my favorite flavor combinations ever? Yep, in case you didn’t know, I’m a huge fan and could eat PB&J basically every day of my life until the end of time if given the opportunity.

It’s peanut butter-jelly time, my friends.

These Peanut Butter and Jelly Cheesecake Bars are the perfect back-to-school treat for your little ones!

Let me tell you, we are not skimping on any flavor here. Even though it doesn’t seem like much, the peanut butter and jelly flavors really shine along with the cheesecake. Don’t get me wrong, I’m still a huge fan of the Classic New York-Style Cheesecake but, especially at this time of year with school starting up again and fall creeping back onto the scene, it’s fun to mix it up and sneak in some classic childhood combos.

So, what do you think? Ready to hear how perfected the ultimate Peanut Butter and Jelly Cheesecake Bars? You’re going to be blown away by how easy this is…

A bite of these Peanut Butter and Jelly Cheesecake Bars is all you need to soak your day's worries away!

First, we start with a peanut butter-y graham cracker crust. All that’s required for this step is graham crackers, peanut butter, butter and a food processor. That’s it! Pulse it all together and press it into a square baking dish lined with parchment paper. We bake it off just a tad to get things to set a crisp up a bit, then we’re off to the races with our strawberry jelly swirled cheesecake batter!

The first step to Peanut Butter and Jelly Cheesecake Bars: a peanut butter-graham cracker crust!

True to my usual habits, I stuck to using one block of regular cream cheese and one block of light cream cheese for my batter base. Remember, we’re all about that balance! It’s all very similar to my other cheesecake recipes, so if you’ve made either of those before (and even if you’ve not) you’re in good shape to whip these up tonight.

Once the cheesecake batter is poured all over the peanut butter-y graham cracker crust, you’re going to want to strategically place some hefty dollops of your favorite jam or jelly over top. We’re incredibly lucky to have a huge store of homemade jams on hand from my in-laws, so I opted for some classic strawberry, but you can really use any flavor you like.

Drag the dollops through the batter with a knife or toothpick, and you’ll get the beautiful swirly look you see in the photos.

Delicious strawberry jam is swirled through the cheesecake batter in these Peanut Butter and Jelly Cheesecake Bars right before baking.

Into the oven (no water bath required) for a quick 30-ish minutes, then some time to set up in the refrigerator, and you’ll have you AND your kids’ new favorite after-school snack sliced up and ready to devour as soon as they get home from school (or as soon as 5 o’clock rolls around and you’re done with work if you don’t have kids of your own.)

It doesn’t seem like much, but what this recipe lacks in difficulty it most definitely does not lack in flavor. The peanut butter in the crust carries through the entire bar and meets up with the strawberry jam that’s perfectly swirled through the cheesecake, giving you all three flavors in every single bite.

A close-up look at super-tasty Peanut Butter and Jelly Cheesecake Bars.

If these Peanut Butter and Jelly Cheesecake Bars aren’t the perfect September treat, I don’t know what is!

Peanut Butter and Jelly Cheesecake Bars
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

 Combining a classic back-to-school flavor pairing - peanut butter and jelly - with creamy cheesecake, all in easy handheld bar form. The perfect after-school snack!

Course: Dessert
Servings: 12 bars
Author: CaliGirl Cooking
Ingredients
For the graham cracker crust:
  • 8 full sheets graham crackers
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons butter, melted
For the cheesecake:
  • 8 ounces cream cheese, at room temperature
  • 8 ounces light cream cheese, at room temperature
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1/4 cup light sour cream
  • 1/4 cup of your favorite jam or jelly
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Line a 9x9-inch glass baking dish with parchment paper, leaving an inch or two hanging off the sides. Set aside.

  2. Now, make the crust. Combine graham crackers, peanut butter and butter in a food processor and pulse until crumbly yet sticky. Press this mixture into the prepared baking dish and bake in the 325 degree oven for 10 minutes. 

  3. While crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer, combine the cream cheeses, eggs, sugar, flour, vanilla and sour cream. 

  4. Remove crust from oven and increase oven temperature to 350 degrees Fahrenheit. Pour cheesecake batter over the graham cracker crust.

  5. Place jam or jelly in a small ramekin and microwave for 20 seconds. Scoop dollops of jam evenly over top of cheesecake batter, then drag a knife or toothpick through the dollops to create a swirl pattern. 

  6. Bake cheesecake in 350 degree oven for 30-35 minutes, or until the edges begin to turn golden and the middle is still slightly jiggly. Let rest, out of the oven, until cool enough to touch and then transfer to the refrigerator. Refrigerate for at least a few hours or overnight.

  7. Remove cheesecake from the refrigerator and, using the overhanging parchment paper, pull bars out of the baking dish and onto a cutting board. Use a sharp knife to cut the cheesecake into 12 bars. Enjoy!

Peanut Butter and Jelly Cheesecake Bars | CaliGirlCooking.com

PB&J Quinoa Bowl

The best Monday breakfast you could ever hope for.

This PB&J Quinoa Bowl is the perfect healthy breakfast to get your week started on the right foot.

That’s right. This PB&J Quinoa Bowl will change the way you view beginning-of-the-week breakfasts forever, and I don’t think you’ll be one bit mad about it.

I don’t know about you, but the weekends always feel like a crazy whirlwind of fun for me, and it’s always just a little bit tough to go to bed on Sunday night knowing I have to wake up and face the “real world” the next day. Yes, I work from home and yes, many feel that’s quite the luxury, but I promise it’s still not easy. If anything, I feel more accountable for being productive, especially after an event-filled weekend like the one I just had.

I’ve been up north at the parents’ house since last Wednesday and I’ll actually be working from up here for the next week due to a heavy influx of close friend and family obligations. I helped cater one of my good friends’ baby showers this past Saturday and next weekend we have a family birthday party, so I just decided to forego 8 extra hours in the car (no bueno for a pregnant mamma!) and stay up here for the week.

The downside of that is, now I’m here surrounded by family, and they all have fun, exciting things that they want to do, yet I still need to be sure I find the time to actually WORK and get done what I need to get done since I’m still held accountable for doing my job, even when I’m not physically at my “home base.” Does anyone else struggle with this? Please tell me you do and give me pointers!

But enough about my time management/life balancing skills, let’s talk about what we REALLY need to get out on the table today (both literally and figuratively) – these PB&J Quinoa Bowls!

Two PB&J Quinoa Bowls ready to be enjoyed on any weekday or weekend morning!

Real life talk: this is another recipe where I have to give all creative credit to a favorite eating establishment of mine. When I first moved to Santa Barbara, one of the things I remember being most excited about was the fact that they had an entire eatery based around the concept of one of my favorite breakfasts – the acai bowl! Yes, I get excited about these things because, hey, I am a food blogger. And there most definitely were no such places in Napa, where I lived previously.

Let me tell you a little bit about Backyard Bowls and why it is so amazing. Well, they literally have any sort of acai bowl you can imagine – green bowls, power bowls, tropical bowls – you name it! Then on top of that they have a whole list of smoothies, PLUS a line of non-acai bowls that are also healthy and taste absolutely amazing. This is the section of the menu where the PB&J Quinoa Bowl resides.

A big PB&J Quinoa Bowl is the perfect healthy, filling breakfast to get your week started on the right foot.

When I was still working in a “real office” full time, a PB&J Quinoa Bowl from Backyard Bowls was one of my favorite breakfasts to pick up on my way to work and eat at my desk, especially if I had a long day ahead of me where I didn’t know what time I’d be able to get to any sort of lunch.

It’s chock full of protein, yet still tastes indulgent at the same time. And the quinoa, oh the quinoa. If you have never ventured into the world of quinoa served oatmeal-style for breakfast, I highly recommend you do so soon (you can try this Banana Peach Breakfast Quinoa with Cinnamon Sugar Pecans while you’re at it.) It is so tasty, super healthy, and full of protein. And yes, quinoa tastes just as good with sweet breakfast-y ingredients as it does with savory dinner-y ingredients.

So here’s the PB&J Quinoa Bowl scoop: First off, you literally cook it just as you would oatmeal. And instead of cooking it using water as the liquid, you’ll use good ol’ cashew milk. In fact, you could really use any sort of regular OR nut milk, I just used cashew because I was trying to really capture Backyard Bowls’ take on the whole thing and that’s what they use. But it’s totally up to you!

Overhead shot of the super-creamy and delicious PB&J Quinoa Bowl. The perfect healthy breakfast!

Once the quinoa is cooked (but while it’s still warm) you’ll stir in a little additional cashew (or other) milk along with your favorite peanut butter to make it extra creamy.

That’s it as far as cooking goes! The next bit, the toppings, is what really takes your PB&J Quinoa Bowl over the edge. First off, your favorite jelly is KEY. I’m quite the traditionalist and prefer to stick to strawberry jam, but feel free to use your own creative license here and use whatever your little heart desires.

Next, you’ll want to add some texture with nicely toasted slivered almonds. They add the perfect crunch to an otherwise texturally one-dimensional bowl. And are such a fun contrast to the peanut butter!

Finally, slice up some fresh banana and fan that out over top. Because what’s a breakfast bowl without a sliced banana topping?

Long story short, this PB&J Quinoa Bowl is a super easy and insanely delicious recipe that needs to make an appearance in your kitchen ASAP. It’s the perfect breakfast to really turn a week around and I guarantee you won’t be mad about it once your piping hot bowl is sitting in front of you on a Monday morning before heading to work.

PB&J Quinoa Bowl topped with strawberry jam, slivered almonds and fresh bananas. The perfect healthy breakfast!

Grab the recipe below and here’s to another productive week ahead! Xo

PB&J Quinoa Bowl
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

Protein-packed quinoa gets a morning makeover when cooked with your favorite nut milk and swirled with peanut butter and jam, plus even more delicious toppings!

Course: Breakfast
Author: CaliGirl Cooking
Ingredients
  • 1 1/2 cups rinsed tricolor quinoa
  • 3 cups unsweetened cashew milk, divided
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter, plus more for topping (if desired)
  • 2-4 tablespoons strawberry jelly
  • 1/2 cup slivered almonds, toasted
  • 2 bananas, sliced
Instructions
  1. Bring quinoa, 2 ½ cups of the cashew milk and honey to a boil in a medium saucepan, stirring occasionally. 

  2. Turn down the heat to a low simmer, cover and cook for 10 more minutes. 

  3. Turn off the heat and stir in additional ½ cup of cashew milk, salt and peanut butter. 

  4. Scoop quinoa into 2-4 bowls and top with strawberry jelly, almonds, banana and more peanut butter, if desired.

PB&J Quinoa Bowl | CaliGirlCooking.com

Mom’s Peanut Butter Chicken

Looks can be deceiving…

Mom's Peanut Butter Chicken | CaliGirlCooking.com

I know, I know, this photo doesn’t necessarily jump out at you as the PRETTIEST dish around, but boy oh boy does it make up for its looks in flavor. There’s a reason Mom’s Peanut Butter Chicken has been a favorite family recipe of ours for longer than I can remember!

Let me just paint a little picture of the cooking situation in my family for you: My dad is the one who never relies on a recipe, simply using them for “inspiration” and successfully pulling dishes together relying on his taste memory and previous cooking knowledge. When I was younger, whenever there was a dish at a restaurant that we absolutely loved, my dad would be able to taste it and recreate it back at home without even asking the waiter or chef what all was in the recipe.

My mom, on the other hand, is more of a by-the-book gal. This may be partly due to the fact that she’s the primary baker in the family, and we all know that bakers must adhere to much stricter measurements and instructions to come out with the perfect treat. Mom’s always skimming magazines and cookbooks and dog-earing different recipes she wants to try. Some of these recipes end up being massive fails, but others take us by surprise and end up appearing in regular rotation on the dinner table.

I can’t remember exactly where my mom found this recipe, but it’s since become her own, hence why I’m dubbing it Mom’s Peanut Butter Chicken. It’s an incredibly homey meal, the ultimate comfort food, which is why I feel the need to share it now before our weather gets too warm for us to want to make anything that requires time both on the stove AND in the oven!

Mom's Peanut Butter Chicken | CaliGirlCooking.com

I’m sure I’ve mentioned it before, but I am a HUGE peanut butta lova.  Yep yep! I’m pretty much addicted to it it and have been for as long as I can remember, which is why there should be no question as to why I love this hearty, tummy-warming dinner so much.  Seriously, take any dish and add peanut butter to it and you’ve pretty much sold me.

I also love that Mom’s Peanut Butter Chicken is loaded with spinach and tomatoes, yet all of those veggies are covered up in the most delicious peanut butter flavor. Served over a bed of brown rice, this is a healthy, protein-packed meal that I’m pretty sure even the pickiest of eaters will love (yes, if they can get past the looks 😉

Mom's Peanut Butter Chicken | CaliGirlCooking.com

This dish is also incredibly easy to make, and even the most novice of chefs will have no problem whipping it up on any night of the week. The key to bringing it all together is a trusty Dutch oven, and if you’re looking for an affordable option, I highly recommend my go-to Lodge 6-quart cast-iron one, which you can grab on Amazon for less than $60. Seriously, you’ll never regret this purchase.

The Dutch oven and your stove/oven are ALL you’ll need to bring Mom’s Peanut Butter Chicken recipe together in just about an hour and a half. We start with a quick sear of the chicken, and then throw all of the veggies and sauce ingredients into the same Dutch oven before literally setting it and forgetting it. That’s right, after you get all of the ingredients combined, you just pop this big pot of deliciousness in the oven and let it cook away for about an hour.

Mom's Peanut Butter Chicken | CaliGirlCooking.com

I do want to note that this recipe makes a HUGE amount of food. It’s great if you’re serving a large group (growing up, we were a family of five) or if you want to have days and days of leftovers 😛

While Mom’s Peanut Butter Chicken is cooking, steam up some brown rice because you’re definitely want some extra carbs to soak up all of that delicious peanut butter-y sauce. Now how’s that for a complete meal?

Mom's Peanut Butter Chicken | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

5 from 1 vote
Mom's Peanut Butter Chicken | CaliGirlCooking.com
Mom's Peanut Butter Chicken
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Chicken is topped with a creamy, vegetable-filled peanut sauce to make a healthy, protein-packed comfort food meal for any night of the week.

Course: Main Course
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 6 boneless, skinless chicken breasts
  • 2 onions, chopped
  • 1 one-pound can Italian tomatoes, drained with liquid reserved
  • Reserved tomato liquid, chicken broth or tomato juice
  • 1 pound frozen spinach
  • 1 cup smooth peanut butter
  • 1/2 teaspoon salt plus additional for seasoning chicken
  • 1/4 teaspoon pepper plus additional for seasoning chicken
  • 1 teaspoon sugar
  • 1/4 teaspoon cumin (optional)
  • 1/2 cup ground peanuts, for topping
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.

  2. Heat butter and olive oil in Dutch oven over medium-high heat. Season chicken breasts with salt and pepper and add them, in batches, to the pan, browning on both sides. Remove from pan and set aside to add back in later. 

  3. Add the onion to the warm pan and cook until translucent. Add tomatoes and spinach, stirring to combine. Add the chicken back to the pan.

  4. Place reserved tomato liquid in a measuring cup and add chicken broth or tomato juice until combination measures 1 ½ cups. Add liquids to a medium mixing bowl with peanut butter and whisk until mixture is smooth. Add ½ teaspoon salt, ¼ teaspoon pepper, and cumin (if using) and whisk to combine. Pour sauce over chicken mixture in Dutch oven.

  5. Place Dutch oven in 350 degree oven and cook for one hour, or until chicken is tender. When serving, garnish with ground peanuts.

Mom's Peanut Butter Chicken | CaliGirlCooking.com

Banana, Peanut Butter, Dark Chocolate Chip “Faux”-Yo

Sometimes rules are meant to be broken.

Banana, Peanut Butter & Dark Chocolate Chip "Faux"-Yo | CaliGirl Cooking

Who says you can’t have dessert when you’re focusing on eating whole, extra-healthy foods? Thanks to our lovely, versatile friend the banana, we have options, like this Banana, Peanut Butter & Dark Chocolate Chip “Faux”-Yo (cue happy dance.)

But first, how was everyone’s Fourth of July? What did you do? Where did you go? Most importantly, what did you eat and drink? I had quite the action-packed holiday, starting with some great games of beach volleyball and ending with a stunning fireworks show over the Santa Barbara Harbor. I tell ya, though, I feel like I need another weekend just to recover from this last one!  I’m very much looking forward to a quiet evening of wedding planning at home with my man. We’re making a healthy dinner of grilled chicken, tomatoes and zoodles (the best!) and I’ll most likely be digging into some of this Banana, Peanut Butter & Dark Chocolate Chip “Faux”-Yo for dessert.

Banana, Peanut Butter & Dark Chocolate Chip "Faux"-Yo | CaliGirl Cooking

So, do you want to hear all about it? Well, I’m sure you’ve already heard ALL about the banana ice cream phenomenon, as it seems to be the new wonder child in the healthy dessert world. The thing is, it’s soooooo easy and I often find myself wondering how there are soooo many recipes for this one-ingredient dessert taking over the Interwebs. I mean, c’mon, do you really need a recipe for putting a bunch of frozen bananas in a blender and whirring them together?

Hence why I took it upon myself to jazz this super-simple treat up a bit. Looking back through my recipe archives, I guess it’s no secret that I absolutely LOVE peanut butter. Take, for example, this Peanut Butter & Jelly Pull-Apart Bread, these Summer Rolls with Red Curry Peanut-Pumpkin Dipping Sauce and these Thai Chicken Burritos.

Although I’ve branched out a bit and now dabble in other types of nut butters, peanut butter has been my OG for as long as I can remember. And, well, we all know that peanut butter and bananas are a match made in heaven, so of course I had to get these two together in my “faux”-yo. And you can’t ignore the fact that every dessert needs chocolate, so we’ll just make this as healthy as possible by using the darkest chocolate chips we can find.

Banana, Peanut Butter & Dark Chocolate Chip "Faux"-Yo | CaliGirl Cooking

This recipe takes just a little bit of planning, but maybe not if you’re a hoarder of bananas like we are in our household. We go through tons of bananas each week for our morning smoothies, but sometimes we have just a few leftover once we hit the weekend (at which time breakfasts must consist of bacon, eggs and avocado), or we find ourselves leaving on a trip and know they’ll be stinking up the house when we get back if we don’t do anything with them. It’s times like these when we simply chop up said bananas, toss them in a Ziploc or Tupperware, and pop them in the freezer. The frozen bananas are key here.

You’ll want at least 6-8 bananas in your freezer stash before you try and make this uber-delicious, not so guilt-inducing Banana, Peanut Butter & Dark Chocolate Chip “Faux”-Yo.  Once frozen, you simply toss the bananas into a food processor, add the peanut butter, and let said food processor do its thang. Pretty soon, you’ll see the creamy deliciousness of the “faux”-yo forming and you’ll want to dig in right then and there with a spoon….BUT WAIT!!

Banana, Peanut Butter & Dark Chocolate Chip "Faux"-Yo | CaliGirl Cooking

Now’s the time to stir in the dark chocolate chips. Can’t forget those! We gently mix in our “Vitamin C” (as my Dad so fondly calls them) and then, just then, can we dig in with our spoon in front of our favorite reality TV show. Sound like a plan?

Aside from the freezing of the bananas, this Banana, Peanut Butter & Dark Chocolate Chip “Faux”-Yo takes just minutes to make and has just three ingredients. Win-win! It’s the perfect, easy, vegan(!), healthy dessert to whip up when you need just a little something sweet but don’t want to derail your whole healthy eating plan. So start freezing your bananas and get your food processor ready – once you start “faux”-yo-ing you won’t want to go back!

Banana, Peanut Butter & Dark Chocolate Chip "Faux"-Yo | CaliGirl Cooking

Banana, Peanut Butter, Dark Chocolate Chip “Faux”-Yo

30 minutes

Total Time: 30 minutes

Yield: Makes 4-6 servings

A three-ingredient creamy, healthy take on frozen yogurt featuring bananas, a swirl of creamy peanut butter and a sprinkle of dark chocolate chips. A delicious vegan treat that's perfect for warmer weather.

Ingredients

  • 8 bananas, chopped up and frozen
  • 3 tablespoons creamy peanut butter
  • ¾ cup dark chocolate chips

Instructions

  1. Place frozen bananas and peanut butter in a food processor fitted with the blade attachment. Pulse food processor until the banana breaks down and a creamy mixture forms.
  2. Transfer to a mixing bowl and stir in chocolate chips. Enjoy immediately (or see Notes.)

Notes

If not serving immediately, you can store the “faux”-yo in the freezer, just know that the banana might turn slightly brown and will start to refreeze. Whenever you’re ready to dig in again, just take the “faux”-yo out of the freezer a few minutes in advance so it can start to soften up again.

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/banana-peanut-butter-dark-chocolate-chip-faux-yo/

 

Banana, Peanut Butter, Dark Chocolate Chip -Faux Yo | CaliGirlCooking.com

I’m “faux”-yo-ing and might never be coming back!

This post contains affiliate links. As always, all thoughts and opinions are my own.