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Mini Peanut Butter Banana Chocolate Pies NO BAKE (Vegan & Gluten Free)

You know what’s just totally B-A-N-A-N-A-S? Peanut butter and chocolate together! ’Nuff said! I guess I have a thing for mini pies and also pies in general (key lime, pumpkin, chocolate banana), but this time I wanted to use something extra special for the crust.

Barnana launched in 2012 with a mission to create delicious banana based snacks by using the upcycled bananas from farms in Latin America. These bananas are deemed too “imperfect” for consumers. Barnana has upcycled over 100 million bananas! You can learn more about them here. They have Banana Bites, Chips and my favorite… Banana Brittle — which is what I used for this crust!

The crust and the filling are both so simple and easy to make. All you need is a food processor or blender and a spot in your fridge or freezer.

If you don’t love peanut butter, have no fear! Use any of the Barnana Banana Brittle flavors and swap out the peanut butter in the recipe for almond butter or cashew butter!




1 package Barnana's PB Banana Brittle

1/4 cup ground flax seed meal

3 TB coconut oil

1 TB creamy peanut butter

2 TB almond flour


2 medium size avocados

1/3 cup soaked cashews*

1 TB coconut oil

3 TB cacao powder

2-3 TB maple, honey or 0 calorie low carb sweetener**


1 TB creamy peanut butter

2 TB Chocolate Chips of choice

*put raw cashews in a bowl and pour enough hot water to cover cashews and allow to sit for at least 5 minutes. Drain water out and set cashews aside for filling.

**I used a keto friendly, paleo maple syrup for this but have used real maple syrup and honey, and both work great. Start with 2 TB, mix and taste before you add anymore.

Directions: Pour bag of Barnana Brittle into food processor or blender and pulse until finely ground. Add in flax seed meal, coconut oil, peanut butter and almond flour until well combined.

Line a cupcake tin with 6 cupcake liners. Scoop about 2 TB of crust mixture into each cupcake liner and press down firmly with fingers or a spoon. Put in fridge to harden while you make filling.

Rinse out your blender or food processor and add the filling ingredients: avocados, strained cashews, coconut oil, cacao powder, and sweetener of choice. Blend until smooth and creamy. Optional to add in a sprinkle of real salt.

Scoop out filling and spoon over the crust. Place back in the fridge to chill for at least 45 minutes to an hour.

Option to melt about 3TB chocolate chips with 1 TB of peanut butter and drizzle a little bit on each mini pie.


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About Me

Hey! Welcome to Krysten's Kitchen... I guess I can say, "my kitchen." I am all about creating delicious recipes that are made with yummy, real ingredientsI love recreating old family favorites, sweets and everything in between. You'll find a touch of Disney, lots of amazing products and laughter along the way. I launched Krysten's Kitchen with the mission to share my years of research on healthy alternatives to everyday foods that most people can no longer eat due to dietary restrictions, food allergies or special eating lifestyles. 


In 2018, I received the Rising Star Award at ShiftCon & in May 2019 I lobbied on Capitol Hill with the Organic Trade Association and in October 2019 I received the Best Healthy Recipes Blogger at ShiftCon. You can learn more about me, my family and my story, here.

Welcome to Krysten's Kitchen. I hope you'll stay and eat awhile.

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