A superfood dessert. No Bake chocolate banana mesquite layered bars have a raw cacao mesquite brownie crust, topped with a rich and creamy banana tahni coconut butter layer. Chocolate, banana, tahini and mesquite, now that is one incredible combo. This dessert recipe is so EASY to make too. Plus it’s gluten-free, Paleo friendly and vegan. This bar is worth making! Promise it will become a house favorite.
We’re working on something new here on the blog, which we mentioned before but now we’re working out all the little details. We are super pumped about it as we will be able to help you more and support other women doing amazing things. We’ve always wanted to collaborate with others so this is our first step. It feels so good. We hope to get it rolled out by August! It is about self-love and being you. Details soon.
OKAY…now we are soooooo super excited to share today’s recipe with you.
Just like with our raw samoa bars this is an old recipe that we loved and now ready to share it. We have made a few tweaks to the recipe and each time it gets better and better. If you love a good rich, dense dessert with lots of flavor this recipe is for you.
We first came across the ingredient mesquite back in 2009 and loved it ever since. We love the flavor.
No bake chocolate banana mesquite tahin bar that is super easy to make and taste amazing
Let’s make this together.
We hope you enjoyed the video.
Make sure to share this no bake chocolate banana mesquite bar recipe with your friends.
What makes these bars so unique is the addition of the mesquite flour.
Mesquite flour, from the bean of the mesquite plant, has a very distinctive sweet and spiced caramel flavor.
Now, this recipe made the Purely Twins way with the addition of lots of cacao nibs mixed in.
We also threw in tahini. We adore our tahini.
Promise you won’t fully taste it, but the addition of tahini gives this recipe such a decant depth in flavor.
A superfood dessert bar recipe that is gluten-free, dairy-free, grain-free, vegan and raw – chocolate layered banana mesquite tahini bar
Mesquite has rich aroma like cinnamon and chocolate. It is especially good in chocolate based recipes.
Full of fiber, antioxidants, protein and low on glycemic index which means it won’t spike blood sugar levels.
A beautifully creamy, raw vegan chocolate banana tahini bars with a touch of mesquite.
An usual and stunning combination.
Simple ingredients to create a deliciously easy superfood dessert recipe.Print
No Bake Chocolate banana mesquite bar
Raw vegan paleo dessert that the whole family will love. Made with no refined sugars. Packed with lots of antioxidants and fiber.
- Prep Time: 10 minutes
- Total Time: 10 minutes
Chocolate brownie layer
- 1 cup cocao powder – 3 1/4 oz
- 1/2 cup pumpkin seed flour – 2 1/4 oz
- 1/4 cup mesquite flour – 1 oz
- 1/4 cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla
- 2 medium bananas – 10 oz after being peeled
- 1/4 cup tahini – 2 1/4 oz
- 2 tsp vanilla
- 2 tbsp coconut oil – 1 oz
- 1/2 cup coconut butter – 4 1/2 oz
- stevia – optional if you desire more sweetness
- 2 tbsp cacao nibs (or you can use chocolate chips)
Chocolate brownie layer
- Place all ingredients into a bowl and stir together. Might have to get hands involved.
- Spread into a 6 in spring form pan.
- Set aside.
- Place the banana, tahini and vanilla in blender.
- Add in coconut oil and coconut butter.
- Blend until smooth.
- Stir in cacao nibs.
- Pour over chocolate layer.
- Set in fridge for a few hours or overnight.
- Serving Size: makes 6 in cake
Some ingredient replacements:
If you don’t have coconut butter for the filling you might be able to get away with coconut oil or even cashew butter.
You can use any nut or seed for the pumpkin seeds in the crust.
You can use cashew butter for the tahini.
If you don’t have mesquite you can use your favorite flour or protein powder
This No-Bake Chocolate Banana Mesquite bar is irresistibly soft and dense combined with layers of texture and flavors.
We will try to save you a slice 😉 No guarantees as this dessert is that good.
Lori and Michelle
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