If you are craving something rich and decadent this Vegan Buster Bar Dessert is perfect for you! This is an indulgent, creamy dessert. It is the perfect fix for a Buster Bar Craving!
You can make this Vegan Buster Bar Dessert in an 8 inch spring-form pan as a full cake or you can make it in individual servings using a muffin tin. Chilling your muffin tin first before layering is a great tip. This makes your ganache harden right away and the other layers easier to work with. You will most likely have left over ganache. Just place it in a sealed-tight container and store it on your counter. It should last a week or so.
If you are not a peanut butter fan feel free to substitute with cashew butter. This gives a really nice flavor that I have made before as well.
This is a magnificent dessert when you really want to ‘wow’ someone with a healthy recipe! This is a real treat!
This recipe is vegan, gluten free, raw and an awesome Buster Bar dupe.
Vegan Buster Bar Dessert
Prep time: 15 Minutes
Yield: Makes one large 8 inch cake or 12 personal-size cakes.
Chocolate Fudge Layer Ingredients:
- 3-4 Ripe Avocados
- 1/4 Tsp Salt
- 2 Tbsp Unsweetened Almond Milk
- 1 Tsp Vanilla Extract
- 4 Tbsp Maple Syrup
- 5 Drops Liquid Stevia (Optional)
- 1/2 Cup Natural Cocoa Powder
Peanut Butter Ice Cream Layer Ingredients:
- 1/2 Cup Peanut Butter (You can use natural cashew or almond butter instead if you wish)
- 1/2 Cup Coconut Cream
- 1 Tsp Vanilla Extract
- 1 Ripe Banana
- 1/2 Cup Unsweetened Shredded Coconut
- 5 Drops Liquid Stevia
Ganache Layer Ingredients:
- 1 Cup Virgin Coconut Oil
- 1/2 Cup Natural Cocoa Powder
- 1/4 Cup Maple Syrup
Directions:
- Individually blend each layer in your food processor until completely smooth and place in separate bowls (to be ready for layering).
- Spray your muffin tin or spring form pan with a healthy, non stick cooking spray.
- Begin layering using the Ganache layer first.
- Then the Peanut Butter Ice Cream.
- Then the Chocolate Fudge.
- Finally top with another layer of the Chocolate Ganache.
- Place in the freezer for 3-4 hours.
- Remove from freezer and serve immediately.
- To store place in a sealed tight container in the freezer.
DAMY Members – 1 serving is a great, rich treat option.
As a stevia alternative, what would you recommend?
Hey Tatiana!
I would sub the sugar with 4 packets of stevia.
Hi Amy,
I think what Tatiana wanted to know if there was another substitute for the stevia, perhaps sucanat (cane sugar) etc..
I always use raw honey or maple syrup to keep it raw, but you could also consider using coconut sugar… i’m am not a fan of stevia or other natural sugar substitutes.
what would you suggest instead of stevia? does it need that much sweetness? could date syrup or brown sugar be used instead and in what amounts. it looks devine, but, i prefer regular sugar (brown sugar) or none at all. it already has the maple syrup. thank you!
I made this delicious treat today, I’m not a big fan of stevia though… So I used brown sugar (1/4 cup) and a little bit more maple syrup. The layers itself tasted well.. Mind blowing!! It’s in the fridge now, and it’s gonna be eaten tomorrow… I’m hella excited !!
Love to hear it!!! Enjoy 🙂
would really like to make this although, I only have 2 avocados and no coconut….any suggestions?
My problem exactly today – did you get an answer?? Did you try it?!
Is the light coconut milk from a can (coconut can in the fridge technique)?
Yes 🙂
All your recipes sound amazing and I can’t wait to try them. In this recipe you use avocados and bananas and I’m allergic to both of these would there be anything I could use as substitutions?