Peanut butter + dark chocolate banana chip bites

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I love me a simple snacky treat with a twist. These peanut butter and dark chocolate banana chip bites are a great way to make use of that leftover bruised fruit (hello homemade banana chips) or elevate a bag from TJ’s. Low sugar, gluten-free, and totally vegan! All you need is some quality nut butter (peanut, almond, cashew, sunflower seed butter are all great options), dark chocolate chips (you can get them even cheaper in the bulk bins!), banana chips (of course), a little coconut oil, and a touch of flakey salt for fun. With a snack this easy you can grab a couple bites on the go, or really, a couple bites to stay.

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banana chips
chocolate pouring onto peanut butter banana chips

Wherever you’re enjoying, you can feel good making a package-free / plant-based / low waste snack! So many of our modern day treats come with impossible to recycle wrapping and we’re finding all the best (and most delicious) ways to ditch the packaging for more wholesome, upcycled eats. With just a bit of prep time and something to do while these freeze, you’ll be snacking on pb + chocolate banana chip bites in no time! The best part of this recipe is you can dial up or down the amount to make any size serving when the feeling strikes. So good, I don’t blame you for keeping a secret stash if you don’t want to share. Enjoy!

Peanut butter + dark chocolate banana chip bites   by

This simple, package-free vegan snack with a twist is a tasty way to make the most of any leftover bruised fruit and enjoy a low sugar, gluten free bite!

makes: approx 45 pieces | prep time: 20 min | freezing: 1 hour | total time: 20 min

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peanut butter and dark chocolate banana chip bites frozen

Ingredients

To-Do's

  1. Make sure there’s room in your freezer for a large sheet tray. Line sheet tray with parchment paper or silicone baking mat.
  2. Pour out banana chips onto sheet and separate evenly, laying flat. Remove any pieces that would be too small to spoon nut butter onto.
  3. Spoon nut butter across each banana chip, about ¼” thick (or to your liking.) Once spooned across all pieces, set tray aside.
  4. Fill a small pan with water and bring to a simmer. Place a slightly large heat-proof bowl (or double boiler) on top. Add in chocolate chips and coconut oil. Stir until thoroughly melted. Remove from heat and turn off pan.
  5. Spoon the melted chocolate on top of the peanut butter banana chip. This can be a little messy but aim to cover the nut butter.
  6. Top with flakey sea salt if desired and place in freezer for an hour to set. (I usually cover my sheet tray with a flipped over second tray of the same size to keep any weird freezer air out.)
  7. Once set, break each piece off of the sheet tray and enjoy! Place any other pieces into a freezer safe container until you’re ready to eat. These keep well in the freezer about a month.
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