Chocolate Peanut Butter Banana Caramel Squares (Vegan Gluten-Free)

These Chocolate Peanut Butter Banana Caramel Squares are so deliciously rich, chocolatey and gooey. Made with wholefood, vegan and gluten-free ingredients, they are also no-bake.

If you haven’t yet noticed, I love a caramel square or bar and make them in every shape or form. This banana and peanut butter combination is the newest one yet and it is really delicious. These bars have four delicious layers: a no-bake biscuit base; a gooey peanut butter caramel; fruity banana slices; and a thick chocolate top.

Why will I love these bars?

These Chocolate Peanut Butter Banana Caramel Squares are special, they are:

• Thick, chocolatey and peanut buttery
• Rich, decadent and indulgent
• Wholesome, made with good-for-you ingredients
• Easy to make with no baking required
• Naturally vegan and gluten-free
• Easily nut-free (or peanut-free)
• Great to make ahead and keep for 1 week

If you already love the sound of these squares, skip ahead to the recipe card below. First, let’s discuss the recipe in more detail.

What ingredients do I need?

The base for the bars these bars is easy and comes together in a blender:

• Oats: gluten-free where needed, we blend these down to a fine oat flour which takes seconds and is great for using as a GF flour.
• Pecans: I love the flavour of pecans as they are naturally sweeter but you can use other nuts like almonds or cashew nuts. If you are avoiding nuts, use seeds like pumpkin seeds or use more oats.
• Medjool dates: these are natures candy. They are so sweet and sticky, perfect for binding the base together. if you can only find dried dates that’s also fine, just leave them in boiling water for slightly longer till soft and jammy. You could try other dried fruits instead like dried apricots or dried figs.
• Cocoa powder: to make this a chocolate biscuit base. Cacao powder will also work here.
• Salt: to bring it all together.

As for the gooey caramel layer, this relies on my favourite quite caramel recipe:

• Peanut butter: the runny, smooth kind is best for the most delicious and silkiest caramel texture. If avoiding peanuts, use another nut butter like almond or cashew, or if avoiding nuts, use sunflower seed butter or tahini.
• Maple syrup: for sticky sweetness. You can use another syrup like agave or vegan honey.
• Coconut oil: stir this into the caramel when melted and then as it sets in the fridge, it will harden, resulting in the most melt-in-your-mouth caramel texture that also holds its shape when slicing.
• Salt: for a slightly salted caramel filling.

We also need a layer of:

• Bananas: to make these Chocolate Peanut Butter Banana Caramel Squares. The bananas add such a delicious fruity and gooey surprise in the middle. If you don’t like bananas, just skip this layer.

Finally, onto the topping:

• Dark chocolate: any chocolate will work here; I like to use 85% chocolate as it’s nice and rich. The rest of the recipe is quite sweet so it works really well. That said, any dairy-free chocolate will be great.
• Coconut oil: for melting with the chocolate. This allows the chocolate to set more smoothly and slightly less solid meaning it’s less likely to crack and is easier to slice.
• Peanut butter: for swirling on top. If using another nut butter elsewhere, use the same here.
• Dried banana: for more banana goodness. These are the crunchy banana crisps/chips rather than the squidgy banana and add a lovely crunch on top.
• Salt: I love a bit of flaky salt on top of my chocolate desserts.

How do I make these caramel squares?

These Chocolate Peanut Butter Banana Caramel Squares are simple to make in a few steps:

• Blitz the oats and nuts to make a flour: for the base and meanwhile soak the dates in boiling water and drain them.
• Add all the base ingredients to a blender: and process to a sticky mix.
• Press the mix into a tin: to make the base of the bars.
• Stir together the caramel ingredients: till silky smooth.
• Pour the caramel over the base: and smooth over.
• Top with the banana pieces: and press down slightly. Chill in the fridge for 1 hour.
• Melt the chocolate and coconut oil: and pour over the set caramel.
• Swirl on the peanut butter: and top with the banana crisps.
• Allow to set in the fridge for 1 hour: and then slice with a hot sharp knife.

How long will these last?

I love making no bake bars as they last for up to 1 week in the fridge in a sealed container. You can eat them straight from the fridge or at room temperature.

Are these Chocolate Peanut Butter Banana Caramel Squares gluten-free and nut-free?

Yes, these squares are naturally gluten-free as long as your oats are certified gluten-free. To make these nut-free swap the pecans in the base for more oats and use a seed butter like tahini or sunflower seed butter instead of the peanut butter. Also check that your chocolate is free from nuts.

I love these bars, what else can I make?

I hope you are going to love these Chocolate Peanut Butter Banana Caramel Squares and for more ideas, how about my:

• Cashew Chocolate Chip Cookie Caramel Bars
• Snickers Caramel Brownies
• Chocolate Salted Caramel Blondies
• No Bake Almond Caramel Brownies
• Salted Chocolate Coconut Caramel Slices

I look forward to hearing what you think of these Chocolate Peanut Butter Banana Caramel Squares so please let me know below. If you do make these squares, I’d love to see them so please tag me in your posts – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With banana caramel love x