Vegan Chocolate Peanut Butter Dream Bar

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Apr 17, April

These bars are everything you've dreamed of and more! Layers of decadent brownie, creamy banana nice cream, fluffy whipped peanut butter and finished off with a drizzle of chocolate.

I mean is there a better combination than peanut butter and chocolate? I think not!

These are also deliciously dairy-free and can easily be made gluten-free and peanut-free!

Take a look at the 4 tasty layers:

Step 1: Make the Brookie Base
AKA brownie cookie! It has the decadent chocolatey-ness of a brownie, while also having the chew and crunch of a cookie and makes the perfect base!

Step 2: Make the Banana Nice Cream
This layer is so easy but SO delicious! It is literally just frozen bananas and coconut milk-nothing else! But the result is a deliciously creamy product that looks and tastes just like ice cream! If you have a blender or food processor that is powerful enough, you can even skip the coconut milk and use just frozen bananas.

Step 3: Make the Whipped Peanut Butter
Get out your hand mixer and get whipping! If a peanut allergy is of concern, this layer can easily be substituted with almond butter, cashew butter, or even sunflower seed butter for a totally nut-free dessert!

Step 4: Make the Chocolate Topping
Can we even call it dessert if there isn't melted chocolate on top? Simply melt together semi-sweet chocolate (chips) with coconut oil and you have a totally tasty and spreadable chocolate topping!


Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Servings: 10

The Recipe


Brookie Base:
  • 1/3 scant cup melted dairy-free margarine (or butter)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 tsp vanilla extract
  • 1/2 cup all-purpose flour or gluten-free all-purpose flour*
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • Pinch of salt
  • 2 tbsp dairy-free chocolate chips (optional)
Banana Nice Cream:
  • 2 cups frozen banana (around 3 bananas)
  • 1/4- 1/2 cup coconut milk (or milk of choice)
Whipped Peanut Butter:
  • 1/2 cup room temperature peanut butter (crunchy or smooth)**
  • 1/4 cup icing/powdered sugar
  • 1/4 cup coconut milk (or milk of choice)
  • Pinch of salt
Chocolate Topping:
  • 1/2 cup semi-sweet chocolate chips or chunks
  • 1 tbsp coconut oil
Optional topping:
  • 1/4 cup roasted peanuts


  1. Preheat oven to 350°F and line a loaf pan with parchment paper.
  2. Prepare Brookie Base. In a medium bowl, cream together margarine, coconut sugar, and vanilla.
  3. Sift in flour, cocoa powder, baking powder and salt, and mix to combine. Fold in chocolate chips.
  4. Spread evenly over the bottom of loaf pan and bake for 10-12 minutes. You want the mixture to be formed, but still soft as it will harden as it cools. Remove from loaf pan, but leave it on parchment paper and let cool on a wire rack for 10 minutes.
  5. Prepare Banana Nice Cream. Add banana and coconut milk to a high-speed blender or food processor and blend until smooth and creamy. Start with 1/4 cup of coconut milk and add more if your appliance is having trouble blending.
  6. Place brookie back into loaf pan and evenly spread nice cream over top. Freeze for at least 20 minutes, or until hardened.
  7. Prepare Whipped Peanut Butter. Add all ingredients to a medium bowl. Use a hand mixer on medium to whip mixture until light and fluffy.
  8. Evenly spread whipped peanut butter over nice cream and freeze for another 10 minutes, or until hardened.
  9. Prepare Chocolate Topping. Add chocolate chips and coconut oil to a microwave safe bowl and microwave in 30 second increments, stirring in between. It should take 60-90 seconds to fully melt. Alternatively, you can melt the the mixture over a double boiler.
  10. Evenly spread melted chocolate over top of the peanut butter layer. Sprinkle with peanuts and freeze for at least 60 minutes to let everything fully set.
  11. Remove from freezer, cut into 10 squares and enjoy! Store in a freezer safe container lined with parchment paper for up to a month.
*All-purpose flour can be subbed with a gluten-free flour. I recommend not using a heavily rice-based flour as this may result in a gritty brookie.
**If a peanut allergy is of concern, you can substitute with almond butter or cashew butter. Or try sunflower seed butter for a totally nut-free option!

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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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