When I wrote this post yesterday afternoon I was sitting at my desk with a mini fan blasting ten inches from my face. My wrist rested on a frozen gel-pack and my hair was a lovely style of poof. Please remind me not to bother blow drying my hair when it’s this humid out. We always get a few hot days in September, but 36 Celsius with a humidity of 44C is a bit much. As much as I don’t want the colder weather to arrive, this heat wave makes me slightly happy fall is approaching. Bring on the boots, jeans, and crunchy leaves. Just don’t bring the snow, wind chill, and black ice, mmm kay?
All I could think about was making something cold and refreshing yesterday. Smoothies, fruit, salads, and no bake snacks are the perfect heat wave foods. I figure if I’m sticking my head in the freezer, I might as well be eating something from the freezer at the same time! I’ve always been good at multitasking.
This simple, cool-you-down snack is my take on the ever popular Elvis Pie. Apparently, Elvis used to enjoy banana and peanut butter sandwiches (sometimes with bacon as well). Instead of using peanut butter, I made this a banana and almond butter combo complete with a delicious almond-based crust. The bacon is replaced by chocolate, of course.
Photographing this frozen treat in 36C, standing beside huge windows with the sun beaming in on me was not very fun. Total hot flash moment. After each shot, I had to race the squares back to the freezer because they melted in seconds. Needless to say, I demolished a row of squares immediately after the shoot to avoid heat exhaustion. Or at least that’s what I told myself.
No Bake Elvis Bars
16 small squares
A quick and easy, minimally sweetened frozen dessert square inspired by the popular Elvis Pie. My version uses almond butter instead of peanut butter and replaces the bacon for chocolate. Be sure to enjoy these straight out of the freezer as they melt really fast!
For the crust:
- 1.5 cup whole almonds
- 2 tablespoons coconut oil
- 2 tablespoons coconut nectar syrup (see note)
- 1 tablespoon almond butter or peanut butter
- 1/2 teaspoon cinnamon
- pinch of fine grain sea salt, to taste
For the middle layer:
- 2 medium ripe bananas, peeled
- 1/4 cup coconut oil, softened slightly
- 2 tablespoons almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- pinch of fine grain sea salt, to taste
For the chocolate drizzle:
- 3 tablespoons mini dark chocolate chips
- 1/2 tablespoon coconut oil
- Line an 8-inch square pan with two pieces of parchment paper, one going each way. This makes it easy to lift out the bars later on.
- For the crust: Add the almonds into a food processor and process until a fine crumb forms, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it's not, add a very small splash of water and process again for a few seconds.
- Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan. You can lightly wet your fingers if the crust sticks to them. Use a pastry roller to roll it very smooth, compacting it as much as possible. Place in freezer while you prepare the middle layer.
- Middle layer: Give the processor bowl a quick rinse. Add all the middle layer ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the middle layer on top. Smooth out. Return to the freezer for at least 1-1.5 hours to set, until the middle layer is very firm to the touch.
- Chocolate drizzle: When the middle layer is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid.
- Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don't suggest leaving them out for more than a couple minutes. Wrap leftovers and store in the freezer.
1) Brown rice syrup will work instead of coconut nectar. I haven't tried any other liquid sweeteners yet, but I assume maple syrup or honey (if you eat it) would work too, although the crust might not stick together as much since coconut nectar is so thick. 2) There is no substitute for the coconut oil that I know of. It solidifies when freezing helping to make the bars very firm.
OMG! these are completely my dream come true. I loooove anything with chocolate and nut butters. Super excited for the book to come out by the way!
these were great! thanks for all your recipes!
Yum yum yum I want some of this right nowwww!! :)
these are seriously heaven in my mouth! I didn´t have enough almonds but I made a crust out of a mix of almonds, cashews and pecans. Delicious!! Just want to let you know that your blog is amazing and all the recipes that I´ve made from here have been a HUGE hit with anyone who has tried them. thanks!!
ok Angela you really had me there….coconut nectar syrup??? whatever is that and how do i make it???
These were fantastic! Even my non-veg friends, who are often reluctant to try my vegan recipes, loved these! I liked them best after moving them to the fridge about 30-40 min before ready to eat them.
I’m sure it will come as no surprise to veteran bakers, but the bananas really need to be ripe or even over-ripe to pull this off. My batch didn’t turn out very sweet and has that green banana flavour to it which is a real bummer. I also recommend being very careful with the salt.
Great recipe! I used honey as the sweetener and raw peanut butter. They were so scrumptious! I’m already planning to make a second batch :)
I was also going to mention, these bars remind me of ice cream bars. If you love Magnum or Dove bars (or miss them) these are a healthier and even more delicious substitute.
I made these and they are awesome. My kids loved them too. I tried to keep sharing with them but in the end…I hoarded them;-)
These were awesome! Just made them this evening and my husband loved them!!
I wanted to send you an e-mail personally, but I couldn’t find a direct address for you so wanted to leave a comment here. Thank you so much for another amazing dessert recipe. I have had a lot of diet changes/food restrictions so far in 2013 and don’t eat dairy, eggs, gluten, soy, and many nuts. Your blog has changed my life by offering so many DELICIOUS and allergy friendly recipes. Thank you for taking the time to develop so many recipes that are perfect for people with allergies, and for giving so many variation alternatives for the recipes that contain gluten, nuts, etc. I now wonder why everyone doesn’t just choose to eat this way — it tastes so much better and makes you feel so much better!
Your dark chocolate chilled pie with almond crust and strawberry compote is a favorite in my house. My husband and I dream about that pie, and we tell everyone we know to try it. I can’t wait for your cookbook!!!!!
THANK YOU from the bottom of my heart!
Thank you so much for this lovely comment!! It truly means the world to me that you enjoy my recipes so much. It’s really why I blog, so thank you for letting me know! By the way, my email is found at the bottom of my About page (just for future reference it’s press[at]ohsheglows[dot]com) Hope this helps and thanks for reading! :)
These look so good. I’ve saved the recipe and plan to make them soon :)
Loved the No Bake Elvis recipe – but I don’t eat bananas – what can I substitute? Thanks.
These look so yummy. Any suggestions for a substitute for the almonds? I can do peanuts but tree nuts like almonds, pecans and walnuts are a no-no!
You might be able to get away with subbing the almond flour for oat flour and subbing the almond butter for sunflower seed butter (like Sunbutter). Let me know if you try it out!
Just made these… they are AMAZING!!!! Used maple syrup instead of coconut nectar syrup and it worked just fine.
Definitely making these babies again!
HI there…..I just love your recipes….every single one I try I love. I really want to make these No Bake Elvis Bars but Im allergic to almonds. Can you think of an alternative? thank you in advance. :) Tammy
These were on my “Want to try” list. And I made them tonight…let me just say, these are excellent! Moved them to a new list – make every week.
These look amazing! I will definitely be trying these in the near future
I just made these today and OMG they were incredible! Super simple and delicious! I was skeptical because it was no bake… But these are amazeing and they will definately
Be in my recipie box!!!
Made these tonight and they are outstanding!
I used Palm Oil as a substitute for Coconut Oil. It has a slightly more pungent flavor, but it thickens well. I also used dates in the crust in place of coconut oil.
Just made some of these. Yet to try the finished result (currently in the freezer) but got my 2 year old approval as she devoured the left overs in the bowl
These were incredibly easy to make and came out delicious. I followed the recipe to the tee using peanut butter and everybody loved them. Thanks for sharing :)
Would applesauce work as a banana sub? Im allergic to naners- total bummer!
I’m not sure applesauce has the creaminess that’s needed for these bars. Maybe if you mixed it with more nut butter? I’m really not sure!
Just made these tonight – these will certainly be made again!
I didn’t have enough almonds so I used about 1 cup of almonds and substituted the rest with cashew nuts, and also increased the cinnamon to a full teaspoon (because I’m slightly addicted to cinnamon!) but apart from that I followed the recipe to the dot and the end result is delicious. They were pretty easy to make and thanks to clear instructions the recipe was pretty foolproof. My husband likes them too! Thanks so much for sharing!
Hi Angela, just a quick question about the almonds in the base layer: are you using roasted or “natural” almonds here? The bulk store has both but I’m not sure what to use. Thanks!!
Update!! I went ahead and made them with “natural” almonds rather than roasted, and it turned out great! I’d also like to share my changes in case it might help others:
– Subbed half the PB for tahini in both the base and the banana layer.
– I used honey rather than coconut nectar syrup, which made it no longer vegan, but it worked just fine.
– My bananas weren’t the sweetest since they still had a little green on the stem, so I added a touch of honey to the banana layer and it worked great.
– Used WAY less coconut oil in the banana layer. Like, I would say only about half of what was called for here (eyeballed it), and added another 1/2 a banana instead to make up the volume. This worked great! The texture is very very firm when frozen, and it holds it’s shape just fine even out of the freezer for a half hour.
Thanks for a great recipe, these are SO TASTY!!
Has anyone ever tried coconut bacon? It’s totally vegan. I love adding it to Angela’s detox salad with broc and cauli. It also makes a great topping to salads. It’s crunchy and smoky with a little BBQ flavor. The brand is Phoney Baloney. I haven’t seen them at our Whole Foods though in Florida. I bought them from a vegan cafe. Anyway, they could make a yummy addition to the dessert…..or your next salad.
This was delicious! I made it for a book club and everyone loved it. I didn’t have the coconut nectar syrup so I used pure maple syrup – it turned out perfect!
I have just came across this website and I am in love with all the recipes. It is coming into my summer in Australia and I cannot wait to make these as well as every other recipe. Yum thank you for sharing your photos and recipes.
I absolutely adore your website. Iove every recipe I try from the flaked “tuna salad to the berry blast smoothie to the steel cut oats breakfast recipes. I’m making the Elvis bars for guests on Friday night. I can guarantee it will be a hit! Your recipes are the #1 share on my vegan page “Our Vegan Journey”.
I’ve made these a couple of times and they are AMAZING!! People always ask me for the recipe. But I usually just sprinkle tiny chocolate chips on top of the bars before putting them in the freezer, rather than drizzling it on after they’re frozen :)
Made these today, I used honey as a sweetener and peanut butter. Also, I added an entire layer of chocolate on top instead of just a drizzle. Sooo goood, they taste like mini ice cream pies! Thanks for a great recipe!
Holy cow, I just made these and they taste fantastic! Ran out of coconut nectar and agave nectar but honey worked very well too! Didn’t have a food process (will need to get one) but the vitamix worked pretty well, just hard to get an even crumble. Still worked though. I can’t wait to make more deserts from your blog for the holidays because all of them look delish!!
I can’t wait to make these! These look so delish!
I made these and they were FANTASTIC. I didn’t have the chocolate drizzle unfortunately but they were good enough on their own! I substituted .5 cups of the almond in the crust for shredded unsweetened coconut. And used honey instead of that syrup, it worked out amazing! It tastes as good, if not better than the desserts at my local Raw/Vegan restaurant.
Thanks so much!
I just wanted to say, my daughter and I are allergic to almonds. So we used peanuts instead and it was still yummy! Thanks!
Just made these, they are delicious! Thanks for such delicious and simple recipes – mine almost look like the ones in your photos, something that rarely happens :)
This looks so yummy! But.. I dont eat Banana. What else can i use instead?
Just made these! Not every thing I make from an online website looks like the pictures- but ALL of your recipes always do! I love cooking and baking and ohsheglows is my go to website when looking for something new and that I’ll feel good about eating. Thanks Angela!
Should the banana be frozen when we mix them with the other ingredients?
These look so naughty…but they’re as clean as can be!!
Thank you so much for posting this great recipe. I make this for my daughter Gabi and she LOVES it. You should def keep this in mind as a summer snack for when you’re in the toddler stage.
I made these today (I was procrasti-baking… well, actually I was procrasti-non-baking) and they were absolutely fantastic! I ended up doubling the recipe to make a large pan of bars. What a delicious way to procrastinate! Now I better get back to work!
Delicious! Easy to make too! Had a hard time NOT eating the entire batch by myself.
My friend’s mother made these and gave me a taste.
And then I went home and made them myself.
Oh, em’ gee. These were soooo good. I made them tonight and I didn’t really know what to expect but they taste exactly like a banana split! My husband and I had several. It’s like each bite gets better and better. I’m so glad I found your blog! <3
I just made these, and holy cow, they were fantastic! Anything with peanut butter and bananas is an automatic winner in my book, and with a chocolate drizzle on top, hot damn! Suffice it to say, I love them haha. I didn’t have enough almonds so I subbed half oat flour. I was worried it would be too oaty and wouldn’t taste the almonds, but it was great! I also didn’t use enough oats (whoops), so my crust yielded only about 2/3 of the pan covered, giving me more filling than crust (ugh!). But I found out the banana/peanut butter mixture tastes amazing on its own so I’ve been spooning the leftovers out of the bowl. :P
made these tonight and they are delicious!! They are super soft on top (the middle layer). They’ve been in the freezer for a couple of hours so I’m hoping they firm up a tiny bit more overnight. I like that the bottom crust layer didn’t get too hard, they are very enjoyable right from the freezer!
These are great! I’ve made these several times in the last couple of months. I can never get enough of them! Though you can never go wrong with PB and banana.