No Bake Chocolate Banana Cliff Bars
Servings Prep Time
24bars 15minutes
Cook Time
30minutes (chill time)
Servings Prep Time
24bars 15minutes
Cook Time
30minutes (chill time)
  • 1/2cup peanut butter
  • 1/2 cup date paste (see instructions below)
  • 2tbs honey
  • 1tbs chia seed
  • 1/2tsp vanilla
  • 1cup rice crispy cereal
  • 1cup oats (gluten free if desired)
  • 1/4cup dark chocolate chips, melted (add a little coconut oil)
  • 1/2 cup chopped mixed nuts
  • 1bag crispy fruit freeze dried banana
  1. To make the date paste, combine 1 cup (about 20) large pitted dates and 6 T. hot water in a food processor. Pulse until forms a paste (okay if some small chunks remain). Add additional hot water if needed.
  2. Combine peanut butter, honey, and vanilla in a large bowl. Microwave about 30 seconds until peanut butter is slightly melted. Remove and stir. Add date paste and combine well. Stir in cereal and oats, chia seed, nuts.
  3. Place wax paper on a cookie sheet and get out a round cookie cutter. Scoop around 2 tablespoons into the round cookie cutter and press to form shape of the cookies. Open the bag of Crispy Fruit freeze dried bananas, press a banana chip into each cookie.
  4. Drizzle with melted chocolate. Refrigerate. Enjoy!
Recipe Notes

*Keeps in refrigerator for up to one week.

Adapted From: Tasty Thin