Chocolate Peanut Butter Banana Caramel Squares have a no-bake chocolate biscuit base, a thick and gooey layer of quick peanut butter caramel topped with fresh banana slices and an even thicker layer of 85% dark chocolate. These no-bake squares are naturally vegan, gluten-free and easily nut-free, too.
By Nourishing Amy
Chocolate Peanut Butter Banana Caramel Squares
Prep Time: 30 minutes
Serves: 9 People
2/3 cup oats, GF where needed
1/3 cup pecans, almonds or cashews*
3oz medjool dates (pitted weight)
¼ cup cocoa powder
A pinch of salt
1/3 cup smooth peanut butter*
½ cup maple syrup
1/3 cup coconut oil, melted
A pinch of salt
1 small banana
2/3 cup Divine 85% Dark Chocolate Bar, chopped small
1 tbsp coconut oil
2 tbsp smooth peanut butter*
2 tbsp crushed dried banana chips
Flaky salt, optional
For the base: grind or process the oats and nuts together to a fine flour texture. Soak the dates in boiling water for 10 minutes to soften and then drain them. Add the dates to the oat-nut flour with the cocoa powder and salt and blend to a sticky mix that holds together.
Line a 6-inch square dish with parchment paper and press the base mix down to form an even layer. Chill in the fridge while you make the middle.
For the banana caramel: add the peanut butter, maple syrup, coconut oil and salt together and whisk till smooth. Slice the banana into rounds. Pour the caramel over the base and arrange the banana pieces on top. Press the banana pieces into the caramel and chill in the fridge for 1 hour, or until set.
For the top: melt together the chocolate and coconut oil till glossy. Pour over the set caramel layer and spread it out to evenly coat the top. Add on small spoonfuls of the peanut butter and use a toothpick or small knife to make swirls. Add on the crushed banana chips and return to the fridge for 1 hour, or until the chocolate has set.
. Remove the bars from the dish and use a sharp, hot knife to slice into 9 squares. Sprinkle with flaky salt, if desired and enjoy straight away. The squares will keep for up to 1 week in the fridge in a sealed container or for up to 1 month in the freezer.*
Make these nut-free by using seeds or more oats instead of the nuts in the base and use tahini or sunflower seed butter instead of peanut butter.