Prep Time
10 mins
Servings
4 Servings
Cook Time
0 mins
Difficulty
Easy
Silky dairy-free banana and cocoa pots that come together in minutes using pantry staples. No-bake, naturally sweet and ideal for a quick weeknight dessert.
Ingredients
360g Ripe bananas, peeled and roughly chopped (about 3 medium bananas; very ripe for best sweetness)
30g Unsweetened cocoa powder, sifted
40g Smooth peanut butter, room temperature (or other nut/seed butter)
120ml Oat milk (or other plant milk)
15g (1 tbsp) Maple syrup (optional — add more or omit depending on banana sweetness)
1 tsp Vanilla extract
pinch Fine sea salt
20g Optional topping: chopped dark chocolate or chopped nuts, optional (adds crunch and extra calories if used)
Method
Step 1
Place the chopped bananas, cocoa powder, peanut butter, oat milk, maple syrup (if using), vanilla and a pinch of salt into a blender or food processor.
Step 2
Blend on high until completely smooth and silky, scraping down the sides once or twice. Add a splash more oat milk if you prefer a looser texture.
Step 3
Taste and adjust sweetness with a little more maple syrup if needed.
Step 4
Divide the mixture between four small pots or ramekins. Smooth the tops with the back of a spoon.
Step 5
Chill in the fridge for at least 10 minutes to firm slightly, or serve straight away for a softer texture.
Step 6
Before serving, top with chopped dark chocolate or nuts if using.
Nutritional Information
Per serving:
Energy - 180kcal
Protein - 5.1g
Carbohydrates - 31.4g
Fat - 6.8g
Fibre - 5.6g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use very ripe bananas for natural sweetness and a smoother texture. Pots keep in the fridge in an airtight container for up to 48 hours.
