Covered in peanut butter and a dark chocolate shell, it's easy to see why these are such a hit! Featured on Refinery 29.

Makes approx 6

Sweetness - 1/3
Difficulty - 2/3

2 bananas, not overly ripe
1/4 cup natural peanut butter
1 cup organic dark chocolate chips
crushed unsalted peanuts, to coat
dash of oil
6 ice pop sticks

Cut the banana into 3" sections. Insert an ice pop stick over halfway into each one. Place on a large plate and put in the freezer for two or three hours to harden. Depending on how oily your peanut butter is, you may want to put it in the freezer for 10-30 minutes before you use it as well.

When bananas are frozen, remove from the freezer. Try to avoid handling them with their sticks. Spread a layer of peanut butter over the sides of each piece, avoiding the top and bottom. Once messily coated, you can smooth it out by holding it at the top and bottom with your thumb and forefinger. Drag the knife around the sides, while rotating the banana. Put back in freezer for 30 minutes.

Five minutes before you remove the bananas from the freezer, add the crushed peanuts to a small plate, and melt the chocolate chips in a saucepan over low heat. Stir with a spatula until melted and remove from heat. If the chocolate is thick, add a dash of oil to it. (Do not add water)

Use the spatula to cover the banana with chocolate. Roll it in the peanuts or sprinkle them on top when it is still wet. Allow to dry for a few seconds before placing back on the plate.

Freeze for another 30 minutes to set. Best served frozen, but also tastes great mushy!

Clothing by Naughty Mess Vintage.



lookbook cookbook vegan peanut butter fudge recipe

In typical LBCB style, these no bake treats use the simplest ingredients, take minutes to prepare, and are sure to be immediately devoured.

Makes approx 10

Sweetness 3/3
Difficulty 1/3

1/2 cup virgin coconut oil, room temperature
1 3/4 cups organic confectioner's sugar
1/2 cup organic cacao
1/2 cup natural peanut butter, crunchy or smooth
1/2 teaspoon natural vanilla extract 

Melt coconut oil in a pot over medium low heat. Add sugar and stir well with a spatula.

Turn down the heat and mix in the cacao, peanut butter and vanilla. Stir well.

When mixed, remove from heat and pour into a small dish or container so it is 1” thick. Refrigerate or freeze until it hardens.

When solid, carefully cut into small squares or chunks on a cutting board. You may need to leave out for a few minutes to make cutting easier. Keep cold until serving.

lookbook cookbook vegan peanut butter fudge recipe