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(FREE) Peanut Butter Banana Split on a Stick (raw, vegan, gluten-free)

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Peanut Butter Banana Split on a Stick

peanut-butter-banana-split-on-a-stick-featureWhat a treat… peanut butter cookies, banana ice cream, chocolate… individually each is amazing all on its own… together they are like a fine tuned orchestra and the taste buds are the back up choir singing its praises.

I almost forgot about sharing this recipe until today when I found Bob enjoying one as he sat down to rest for a few before returning  to some hard work on an irrigation job. There isn’t a thing that man can’t do.  He amazes me daily.  :)

We did things a little backwards this Spring.  We visited a nursery and bought oodles of  trees to plant in our yard, mostly up near the house.  Without thinking things through, we just loaded up the truck (several times *cough*) and brought them home to plant.  Where? We had no idea… they were just too pretty to pass up.

I am a designer at heart so moving and rearranging all the new trees brought me such delight.   A young man helped us with part of the process, bless his heart, I think I drove him crazy.  He carried the trees (let’s not forget to mention that they were heavy and around 10′ tall) to the places where I thought I wanted them to live.  I would run to the left side of the patio, “Looks good from here.”… I ran to the right side…”Good from here too!”…. (he thought I was done)…”Wait, let me go up on the porch and see what it looks like from there.  Move it a little to the left. Perfect.”…. “Just about done, let me see what it looks like from inside the house, be right back.”  Nope!  Gotta move it somewhere else, it blocks a huge chunk of the view.”  lol  Imagine going through all that with over 20 trees. :)  What?!  These trees will be around longer than I ever will, they need to be in the right place.

So, within days the new plants and trees were in the ground.  That is when it hit us… WATER!  DOH! They need water!  There isn’t any water lines that will reach them.  Bob had to remap the irrigation system so water could reach all the new greenry.  We decided that paying for the trees was the least expensive and easiest part of the whole ordeal.   We didn’t learn our lesson after that initial purchase either…. no, it took a few more truck loads of trees before it really sunk in.   Well, shoot, I really got off track here.  What did that have to do with today’s dessert. Not a darn tootin’ thing.. other than the fact that I can confirm that I find my husband to be totally amazing and it blesses me to make such delicious treats for him to enjoy. :)

If you have a peanut allergy, you could always use any other nut or seed butter in its place.   I for one, love peanut butter but only indulge in it occasionally. It’s one of those foods that can get away from me and devour it far to easily.   Can I get an “amen”?!   I hope you enjoy these as much as we do.  Blessings, amie sue


Peanut butter cookie:

  • 1 cup raw almonds, soaked & dehydrated
  • 1/2 cup natural peanut butter
  • 1 cup Mejool dates, pitted
  • 1 tsp vanilla extract
  • 1/8 – 1/4 tsp sea salt

Banana ice cream:

  • 1 lb frozen bananas, diced
  • 1 tsp vanilla extract
  • 2-4 Tbsp water

Chocolate coating:

  • 1 cup cold-pressed coconut oil, melted
  • 1 cup raw cacao powder
  • 6 Tbsp raw agave nectar
  • 1 tsp vanilla extract
  • Pinch Himalayan pink salt


  • Crushed peanuts or almonds


Peanut butter cookie: 

  1. Note ~ you will be making the peanut butter cookie layer twice.  Don’t try doubling the recipe up front because it will be too taxing on your machine.
  2. Place the almonds in a food processor, fitted with the “S” blade, and process into a very small crumble size
  3. Add the peanut butter, dates, vanilla and salt and process until the dough comes together.  Stop and check the dough, it should hold together when you squeeze some into a ball shape.  If the dates you used are really dry you may need to add a few Tbsp of water to the batter.
  4. Line your 8×8 pan with plastic wrap for the ease of removing when the bars are ready to cut.
  5. Spread the cookie dough out, evenly and  firmly.
  6. Repeat this process one more time.  This will make the top layer. Once it is done, place it in a bowl and set aside.

Banana ice cream:

  1. Place the frozen banana slices, vanilla and water in a high-powder blender or food processor.  I used a blender.
  2. Process until the bananas break down to a smooth and fluffy soft-serve ice cream state.
  3. Pour over the bottom layer of the peanut butter cookie batter.  Place in the freezer.

Chocolate coating:

  1. Place the coconut oil in the dehydrator or a bowl filled with hot water to melt it.  In the meantime..
  2. Place the cacao powder, agave, vanilla and salt into a mixing bowl and start to whisk together.  It will be too thick.
  3. Add in the coconut oil in stages, whisking as you go.  Soon it will all come together nice and smooth.
  4. I added the salt to bring down the bitterness of the cacao without having to increase the agave.  I don’t recommend using a blender.  I lost a batch when it seized


  1. Once the banana ice cream is hard (this can take several hours depending on your freezer temp and how full it is) , place the top layer of the peanut butter cookie dough on top, just like you did on the bottom layer.
  2. Return the freezer and let it get good and cold before cutting into ice cream sandwich bars.
  3. Once frozen, remove the frozen treat from the pan and place it on a cutting board.  Cut into desired shapes and sizes.
  4. Slide a pop cycle stick into each bar and dip into chocolate.  Return to freezer while you make the chocolate.  See the photos below for more details.
  5. Wrap each one individually and return to the freezer.

To create this… do the following.


Press the peanut butter cookie layer on the bottom of the pan.  Then smooth the banana ice cream over the top and slide into the freezer until solid.


Remove from freezer and place the top layer of the peanut butter cookie on the banana ice cream.  Return to freeze for a short stent to get it all good and firm.


Remove from the pan and have your chocolate sauce ready for dipping.


Cut into 2×2” squares.


Slide pop cycle sticks into the banana ice cream.


Time for a chocolate bath.  Use a spoon to ladle chocolate around the top.


Lift out and let excess chocolate drip from the bar into the bowl.


While the chocolate is still soft, place in the almonds and with your fingers press the almonds up around the sides.  How far up is your call.  Because the bars are frozen, the chocolate will firm up quite quickly, so don’t dilly dally or else it will be too dry to get the almonds to stick.


Place in the freezer on a cookie sheet to firm up again. Decide on how you want to store them in the freezer.  I wrapped each one individually two different ways. Then I placed them inside of a freezer safe container for extra protection. Below, I used some natural wax bags to place them in, then tied it off with twine.


Another quick and easy way is to tear off a piece of Press and Seal wrap, gathering it up around the stick.  It sticks to itself but I added the twine for a rustic flare.


34 thoughts on “(FREE) Peanut Butter Banana Split on a Stick (raw, vegan, gluten-free)

  1. angelica says:

    Hi there! These look devine! Question: In step 5 of the peanut butter cookie prep, you say to repeat the process…do you mean I will need two batches of the cookie ingredients and two 8×8 pans to make two separate layers? Or should I simply divide the cookie dough? Thanks. Can’t wait to make these beauties!

    • amie-sue says:

      Hello Angelica,

      Yes, you will need to make two of the cookie batches. Doubling it at once might be too challenging for most machines, so it is best to do them separately. You only need one pan. One batch will account for the bottom cookie sheet and the second batch will account for the top cookie sheet. I hope that makes sense. Have a great day! amie sue

  2. Adrian says:

    peanut butter isn’t raw. you shouldn’t people tell that. just because you don’t bake something does’t make it raw.

  3. Sonya says:

    These look yummy. My questions are :
    How long will it take to freeze bananas. And when do u make the chocolate dip before you freeze or after?

    • amie-sue says:

      Good morning Sonya,

      It can take several hours to freeze the bananas. Depends on your freezer, what the temp is set at and how full it is. I made the chocolate right before I took them out of the freezer.

      Enjoy, amie sue

  4. aliyah says:

    Hi amie sue I have my almonds soaking right now I was wondering if I don’t dehydrate them will that mess up the recipe

    • amie-sue says:

      For textural reasons, I would dehydrate them Aliyah… but if you can’t or don’t have the time, it should be ok. It will add more moisture to the cookie as you process it so just keep an eye on it. After soaking and draining the almonds, roll them around in a towel to dry the outsides of them. Flavor wise, it will effect it slightly. Taste a soaked almond and one that has been dehydrated… there is a difference.

      Let me know how it turns out. Have a happy day, amie sue

  5. Gayle says:

    These look wonderful. Believe they will be our Thursday splurg day treat!

    • amie-sue says:

      These are perfect for Thursdays! hehe Let me know how they turn out Gayle. So nice to hear from you. amie sue

      • Gayle says:

        They turned out great. My daughter especially liked the peanut butter cookie by itself. Thank you for another masterpiece.
        Good summer treat.

        • amie-sue says:

          Your welcome… each component is wonderful on its own. Just fun to create new desserts with them. blessings, amie sue

  6. Kathy says:

    Oh Amie sue these are going to be SO yummy! I will use sun butter sunflower seed butter instead of peanut butter and brown rice syrup instead of agave. I’m okay with these subs like you if I only indulge occasionally:)I can not get over how lovely these turned out and how beautifully you wrapped them :) I can not wait to try these so grateful for your recipe and getting to hear about the creation of your beautiful garden and living space and the dedication and fortitude you and Bob have put forth to make it all come together. It’s going to be simply glorious! May God continue to bless you and Bob and each of your new beautiful trees and planting for too many years to count.

    • amie-sue says:

      Thank you so much Kathy, you are such a gem and blessing in my life. :) I appreciate all your sweet and kind words.

      Your substitutions sound wonderful and I am sure it will taste amazing. Do keep me posted if you think about it. This is such a simple recipe but with the packaging you can really dress it up and make it look like a fancy dessert. I have always been more fond of rustic looking foods. :)

      Thank you for all your blessings… I shall pass them on to the trees and plants, they thank you too. hehe Hugs, amie sue

      • Kathy says:

        Oh how kind you are. I feel the same way about you. I WILL let you know how my treats turn out:) I too naturally gravitate to “rustic looking” foods. I must say your cuisine is many steps above “rustic” :) All that you create depicts so much elegance and beauty and luxury. Something we all want to make. You are a true master and a true artist and I am so grateful our paths have crossed. Hugs:)

        • amie-sue says:

          Gosh, thank you Kathy. You made me evening. :) I appreciate all the kind words. We live in a word where they are not shared enough. Have a blessed nights sleep. big hugs, amie sue

  7. aliyah says:

    Hi Amie SUE its aliyah again could i use cashews instead of almonds i guess im impatient and i want to make this as soon as possible

    • amie-sue says:

      Good afternoon Aliyah,

      I hope you are doing well. :) You could use cashews but a person should still soak and dehydrate them for optimal digestion. :) Let me know how it turns out! amie sue

  8. aliyah says:

    I was still going to soak cashews and dehydrate them but there soak time is a lot less than the almonds so we can devour them sooner. I still have the almonds soaking and I will make another batch with those but I want to make them first thing in the morning when I get off.The cashews are already in the dehydrator.I know they will both be delicious but ill let you know the difference.

  9. aliyah says:

    HI Amie I was looking over my ingredients and I realized I have carob powder not raw cacoa powder can I use that instead.

  10. Lorraine Beddie says:

    Hi, Today is day 22 of my 30 day cleanse and i’m looking forward to trying all these beautiful recipes when iv’e finished.i’m looking forward to sharing them with my 3 grown sons. i’m sure they’ll come to like eating raw as much as i’m looking forward to.Thank you so much for sharing your recipes and your time. Many blessing. Lorraine.

    • amie-sue says:

      Lorraine.. you are doing awesome! Hold strong and take care of that body. :) The recipes will always be here, ready when you are. I would love to hear what recipes you try and how they were received by you and your sons. Many blessings, amie sue

  11. Nancy says:

    They look very good.
    Can you help me find the best substitut for banana because they are one of the rare fruits i don’t eat.

    Thank you

    P.S. your Touchdown Spicy Cheese Dip is made almost every week from the moment i learn it one or two month ago and i have to restrain myself not to lick the bol

    • amie-sue says:

      Hello Nancy. Since you don’t care for bananas, you could always make any type of raw ice cream that you desired to put in between the peanut butter cookies. https://nouveauraw.com/raw-recipies/ice-creams/

      lol I am glad to hear that you are enjoying the Touchdown dip. I just made it again last week and it is a winner. I here by give you permission to lick the bowl… I do. hehe Blessings, amie sue

  12. aliyah says:

    Hi Amie Sue,Well I made it,and everything turned out perfectly except the chocolate. I don’t know what I did wrong.it taste fine but it is not liquidy like it should be.It looks like it seized up but I didn’t use a blender. I used a whisk and a bowl.THe bars are all cut up in squares and waiting in freezer.i have to get ready for work so I will try to make another batch of chocolate in the morning.Any ideas on what went wrong?

    • amie-sue says:

      Eek! I am sorry that you experienced this. It has happened to me about 2x over the years. Both times happened in the blender, I usually have better luck with a bowl and whisk for this type of chocolate. It can be a real mystery. Sometimes drops of water can cause it. Did you heat any of the ingredients? Were they all at room temp? Or it could be due to over-mixing. I am sorry that I don’t have a black and white answer for you. Keep me posted Aliyah! Sending you “chocolate blessings.” :) amie sue

  13. Karalee says:

    I made two batches of chocolate and they both seized. I used raw carob. I notice that you ask the person before me who had the same problem if all the ingredients were at room temp. I used maple syrup and it came straight from the fridge. Do you think that was the problem?

    • amie-sue says:

      That could very well be your problem Karalee. Make sure everything is around the same temp and see if that makes a difference. I know it is frustrating. It happens to me once in a while and is often a mystery. Blessings, amie sue

      • Gay says:

        Hi Amie-Sue, I had the same problem with the chocolate. I had made the recipe once before and had no problems but this time I could not get the coconut oil to stay mixed in with the chocolate. It started mixing in but by the 5th addition it would no longer stay incorporated. Tried a second batch and it did the same thing. It’s not seizing like when you get water in chocolate made with cocoa butter, just that the coconut oil won’t mix in. Any ideas? Also, any tips on how to get them cut in the beautiful squares that you have? Mine are so hard to cut and the layers crumble apart. When I let them soften a little then the banana layer squeezed out. These are sooooo good but so frustrating to make.

        • amie-sue says:

          Hello Gay… are all of your ingredients the same temperature? Sometimes if one is colder than the other, it can do that. To get a good clean cut, make sure they are nice and frozen, then use a long straight edged knife. I have one that goes all the way across the length of the bars so it is one cut for me. Running hot water over the knife can help too. I hope this helps, have a great evening. amie sue

  14. Rae says:

    I am doing a raw cleanse right now and I have to say…. I can’t wait to be done so I can try this recipe. It looks sooooo good.

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