No-Bake Chocolate Banana Biscuit Bites Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a serrated knife and saw gently through the log. If the log becomes too soft while slicing, return it to the freezer for a few minutes.

Keep the melted chocolate warm by placing the bowl over a pan of simmering water, but avoid getting any water into the chocolate.

To make the bites extra special, drizzle a little white chocolate over the top after the dark chocolate sets.

Store the bites in an airtight container in the fridge to keep the chocolate firm. They are best enjoyed within a week, but they also freeze well for up to three months.

Variations

• Peanut Butter Swirl: Add 2 tablespoons of creamy peanut butter to the dough along with the banana. Swirl in an extra tablespoon of peanut butter on top before chilling. Use roasted peanuts instead of pistachios for garnish.
• Mocha Bites: Dissolve 1 teaspoon of instant espresso powder in the milk before adding to the dough. Use coffee-flavored chocolate for dipping and sprinkle with crushed coffee beans for extra crunch.
• Spiced Chocolate: Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dough. Dip in dark chocolate and finish with a sprinkle of sea salt and chopped pecans.
• Coconut Delight: Replace the hazelnuts with toasted shredded coconut and add 2 tablespoons of coconut flakes to the dough. Dip in chocolate and roll in more toasted coconut instead of pistachios.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Separate layers with parchment paper to prevent sticking.

Freezer

Freeze the finished bites in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.

Reheat

No reheating needed. Serve chilled or at room temperature. If the chocolate becomes too firm, let the bites sit out for a few minutes before eating.

Store the chocolate banana biscuit bites in an airtight container in the refrigerator for up to 1 week.

Place a sheet of parchment paper between layers to prevent sticking. Let them sit at room temperature for 5 minutes before serving for the best texture.

The entire recipe can be prepared ahead of time. The dough log can be wrapped tightly in plastic and frozen for up to 2 months before slicing and dipping.

Alternatively, the finished bites can be stored in the fridge for up to 3 days before serving. Garnish with pistachios just before serving to keep them crunchy.

Serving ideas

Serve these bites chilled or at room temperature. They are perfect as a sweet snack with coffee or tea, or as a dessert after dinner. Arrange them on a platter and dust with a little extra cocoa powder for a sophisticated presentation.

For a party, place the bites in mini paper liners for easy handling. They also make a great homemade gift—pack them in a decorative box or tin. The combination of chocolate, banana, and nuts is universally loved, so they are sure to be a hit.

Frequently asked questions

Recipe card

No-Bake Chocolate Banana Biscuit Bites

Prep 25 minCook 0 minRest 1 hTotal 1 h 25 minServes 16

Ingredients

• 2 packages cocoa tea biscuits (petibör)
• 2 ripe bananas, peeled
• 2 tbsp roasted hazelnuts, chopped
• 2 tbsp roasted pistachios, chopped
• 2 tbsp dark cocoa powder
• 3 tbsp milk
• 200 g dark chocolate, melted
• Crushed pistachios, for garnish, to taste

Instructions

1. Place the cocoa tea biscuits in a food processor and process into fine crumbs. Transfer the crumbs to a wide glass bowl. Add the peeled bananas and mash with a fork directly into the crumbs until well combined. Add the chopped hazelnuts, chopped pistachios, dark cocoa powder, and milk. Knead with your hands until a smooth, pliable chocolate dough forms.
2. Place the dough on a sheet of plastic cling wrap. Roll it into a tight, even cylindrical log, twisting the ends of the wrap to secure. Freeze the log for 1 hour, or until firm enough to slice cleanly.
3. Remove the chilled log from the freezer and unwrap. Using a sharp chef knife, slice the log into 1.5 cm thick rounds. Melt the dark chocolate in a small bowl. Dip half of each slice into the melted chocolate, allowing the excess to drip off. Place the dipped bites on a parchment-lined baking sheet.
4. Sprinkle the crushed pistachios over the chocolate-dipped bites while the chocolate is still wet. Chill the bites on the baking sheet for about 15 minutes, or until the chocolate is set. Serve and enjoy.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

180

Protein

3 g

Carbohydrates

22 g

Fat

10 g

Automatic estimate from the ingredient list, not laboratory-verified.