Peanut butter, banana and chocolate are three of my favorite things. And, when combined with Oreos, this BANANA PEANUT BUTTER TART WITH CHOCOLATE TOPPING & OREO CRUST may just be the perfect dessert!
The truth is, it’s my birthday today 😁, and I wanted some sort of cake or dessert to celebrate. But, my oven isn’t completely functional right now so I figured I’d go with something no-bake.
The problem is, most no-bake or raw recipes require much pre-planning because you have to soak cashews overnight. Don’t get me wrong, I LOVE cashew-based raw desserts just as much as the next guy, but I want my cake NOW!!
So, I present to you this quicker solution which still uses whole food ingredients for a creamy, decadent filling: bananas and peanut butter sweetened with maple syrup. Not much else!
That filling is poured over a scrumptious crust made out of Oreos and then topped with delicious melted chocolate.
You could probably make the crust out of oats or nuts and dates and keep this dessert on the healthier side. But, let’s face it… it’s my birthday so YOLO!
This entire dessert comes together pretty quickly, but you still need to allow it to completely set in the freezer for about 3 to 4 hours (sure beats an overnight soak!). That means that you can make and enjoy this one on the same day!
Say no more… let’s get started!
NO-BAKE BANANA PEANUT BUTTER TART WITH CHOCOLATE TOPPING & OREO CRUST
WHAT YOU'LL NEED:
For the Crust:
16 Oreo cookies
3 Tbsp coconut oil
For the middle layer:
3 ripe bananas
2 + 1/2 Tbsp coconut oil
1/4 Cup maple syrup
3/4 Cup peanut butter
Pinch of salt
For the chocolate topping:
1/4 Cup vegan chocolate chips
3 + 1/2 Cup non-dairy milk
1 + 3/4 Tbsp maple syrup
1 + 3/4 Tbsp peanut butter
More chocolate chips or flaky salt for garnish (optional)
HOW TO MAKE IT:
Add the Oreo cookies to your blender and blend until you get a crumb-like texture.
Place crumbled cookies in a bowl and add the coconut oil (make sure the oil is completely melted and has no solid parts).
Mix the cookie crumbs with the coconut oil until well combined , and then press this mixture into the bottom of a springform pan (I used a 9 inch pan. You can use a smaller one for a taller tart).
Place pan with Oreo layer in the freezer to harden.
Clean out your blender and get started on the middle layer by adding the bananas, peanut butter, coconut oil, maple syrup and salt, and blend until you get a creamy texture.
Pour the banana/peanut butter cream on top of the Oreo layer and spread evenly. Place the pan back in the freezer.
To prepare the chocolate topping, add the chocolate chips, milk, coconut oil and peanut butter to a small heat-resistant jar and place it in boiling water. Stir until melted and well combined.
Allow the chocolate layer to cool down before pouring over the tart. Once cool, pour and spread evenly, and return the pan to the freezer.
If using chocolate chips or flaky salt as garnish, allow the tart to set in the freezer for an hour before you add those.
Make sure the tart is in the freezer for at least 4 hours before serving. Take it out of the freezer a few minutes before slicing so that it softens a bit.
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
All images & content on this blog are protected. Please do not use images or content without prior consent or permission. If you want to share or repost this blog post, please include a link back to this original post and provide proper credit.
This post may contain affiliate links, which may or may not mean that I received some kind of compensation for doing so. Sometimes I just share links and products that I love. Rest assured, I will never recommend anything that I don’t use or like myself.
Recipe adapted from