No-Bake Chocolate Banana Biscuit Discs with Pistachios Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a sharp chef's knife and wipe it with a damp cloth between cuts. If the dough sticks, dip the knife in hot water and dry it before each slice.

To make the chocolate dip extra smooth, add a teaspoon of coconut oil or butter to the melted chocolate. This also helps it set with a nice shine.

When sprinkling the pistachios, do it immediately after dipping so they adhere properly. If the chocolate begins to set before you add the nuts, the topping will fall off.

You can also press the nuts gently into the chocolate to ensure they stick. For an extra touch, drizzle a little white chocolate over the top for a marbled effect.

Variations

• Nut-Free Version: Omit the hazelnuts and pistachios, and add 2 tablespoons of sunflower seeds or pumpkin seeds for crunch. Use a nut-free chocolate for dipping. Ensure all ingredients are nut-free if needed.
• Spiced Chocolate: Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dough for a warm, spicy kick. This pairs beautifully with the dark chocolate and banana.
• Coffee-Infused: Replace the 3 tablespoons of milk with 2 tablespoons of milk and 1 tablespoon of strong brewed coffee. The coffee enhances the chocolate flavor and adds depth.
• Vegan-Friendly: Use vegan biscuits, dairy-free milk (such as oat or almond), and vegan dark chocolate. Replace the honey or other sweeteners with maple syrup if needed. Check that all ingredients are vegan.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Let stand at room temperature for 10 minutes before serving.

Freezer

Freeze the undipped log, wrapped tightly, for up to 2 months. Thaw in the refrigerator overnight before slicing and dipping.

Reheat

No reheating needed. Serve chilled or at room temperature.

Store the chocolate banana biscuit discs in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 10 minutes before serving for the best texture and flavor. If stacking, place a sheet of parchment paper between layers to prevent sticking.

The entire recipe can be made ahead of time. Prepare the dough log, wrap it tightly in plastic wrap, and refrigerate for up to 3 days before slicing and dipping.

Alternatively, you can freeze the undipped log for up to 2 months; thaw in the refrigerator overnight before slicing. Once dipped and garnished, the discs can be made up to 2 days in advance and kept refrigerated.

Serving ideas

Arrange the chocolate banana biscuit discs on a serving platter, with the pistachio-topped sides facing up. They look stunning on a dessert table or as part of a cookie platter.

Serve them as a sweet ending to a meal, or alongside coffee or tea. The discs are also great for parties, as they are easy to pick up and eat with your hands.

For an extra indulgent touch, serve the discs with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle them with a little caramel sauce or sprinkle with sea salt to enhance the chocolate flavor. These discs are sure to be a hit wherever you serve them.

Frequently asked questions

Recipe card

No-Bake Chocolate Banana Biscuit Discs with Pistachios

Prep 25 minCook 0 minRest 30 minTotal 55 minServes 12

Ingredients

• 2 packages cocoa tea biscuits (petibör), processed into fine crumbs
• 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. Process the cocoa tea biscuits in a food processor until they form fine crumbs. Transfer the crumbs to a large glass bowl. Add the peeled bananas and mash them with a fork directly into the crumbs. Add the chopped roasted hazelnuts, chopped roasted pistachios, dark cocoa powder, and milk. Knead everything together with your hands until a smooth, cohesive chocolate dough forms.
2. Turn the dough out onto a clean surface and shape it into a log about 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm enough to slice cleanly.
3. Unwrap the chilled log and place it on a cutting board. Using a sharp chef's knife, slice the log into 1.5 cm thick rounds. Wipe the knife between cuts if it gets sticky.
4. Melt the dark chocolate in a heatproof bowl set over simmering water, or in the microwave in 30-second bursts, stirring until smooth. Dip half of each disc into the melted chocolate, letting the excess drip off. Place the dipped discs on a parchment-lined baking sheet.
5. While the chocolate is still wet, sprinkle the crushed pistachios over the chocolate-dipped half of each disc. Allow the chocolate to set completely at room temperature, or place the baking sheet in the refrigerator for about 10 minutes to speed up the process.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

290

Protein

5 g

Carbohydrates

38 g

Fat

14 g

Fiber

4 g

Sugar

20 g

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