Vegan Dark Chocolate Elvis Bites

Salted peanuts, dates, coconut & banana – these vegan dark chocolate Elvis bites have it all! Topped with peanut butter chocolate ganache, these make a simple recipe for a delicious everyday snack.

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Dark Chocolate Elvis Bites

Ingredients

Scale

Base

  • 1 ½ cup dried banana chips
  • ½ cup roasted unsalted peanuts
  • 1 cup finely shredded coconut flakes
  • 1 cup pitted Medjool dates (10-12)

Pb Chocolate Ganache

  • 1 cup semisweet vegan chocolate chips
  • ¼ cup full-fat coconut milk (top solidified part only)
  • 1 tbsp peanut butter (+extra for swirling on top)

Instructions

  1. Make your base: in a food processor, blend together banana chips, peanuts, and ½ cup shredded coconut flakes until fine. Remove from food processor and set aside.
  2. To the food processor, add your pitted dates and blend for 30 seconds-1 minute, or until dates have formed into a ball.
  3. Next, add your base back in along with another ½ cup of coconut flakes – this ensures you get some chewy toast coconut flakes in every bite! Pulse until fully combined and mixture sticks together (Add a few tsp of water if having difficulty)
  4. Line a 8×4 loaf pan with parchment paper. Press date mixture into the bottom of a pan and flatten with a spatula so you have an even layer.
  5. Make your peanut butter ganache: melt your chocolate chips and coconut cream in a microwave-safe bowl in 30 seconds increments until melted. Stir in your peanut butter.
  6. Pour the pb ganache in the loaf pan and spread in a single even layer. Optional: add swirls of peanut butter to make it extra pretty.
  7. Move pan to the freezer and let set for 1-2 hours.

Notes

Find more of Casey’s recipes at The Mindful Hapa.

Dark Chocolate Elvis Bites

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