Rainy England, what are you playing at? It’s nearly the middle of June and I’ve had to dig out my winter jumpers and boots. In my eyes, that is not how to begin a new summer season! However, if I’m going to look at the positives, helping myself to these gluten free peanut butter caramel squares whilst watching the rain hasn’t been absolutely awful…
I’ve had a super busy couple of weeks with blogger lunches, camping in the Peak District and live concerts (Hugh Jackman and Muse – completely different, I know). I haven’t seemed to stop recently and baking has taken a bit of back seat. I’m the type of person who loves to be organised and I aim to have all of my new recipes ready a few weeks before they are published. On reflection, a busy social schedule may be fun but can also lead to #BloggerBurnout.
It’s all about balance they say!
Enough about British rain and busy schedules, let’s talk about these gluten free peanut butter caramel squares! A super simple layered dessert. These snacks are gluten free, vegan and absolutely scrumptious!
4 ingredients, made up of mainly gluten free oats and almonds. This crunchy layer is the perfect base for a decadent and delicious caramel bite.
Peanut Butter Caramel
The ‘piece de resistance’ of this delicious snack. The ultimate sweet and gooey caramel layer, flavoured with the queen of all nut butters: peanut butter.
Dark Chocolate Topping
Rich and decadent, I love using 70% dark chocolate to create the final layer. Melted with coconut oil on the hob, this silky chocolate topping finishes off these gluten free peanut butter caramel squares perfectly.
Gluten Free Peanut Butter Caramel Squares
- 150g almonds
- 50g GF oats
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- Peanut Butter Caramel
- 230g medjool dates, pitted
- 4 tbsp runny peanut butter
- 1 tbsp dairy free milk
- Water if needed
- Chocolate Topping
- 150g dark chocolate (70%)
- 2 tsp coconut oil
- Pinch salt
Start by lining a 20x20 square tin with parchment paper/coconut oil. Set aside.
Next, add the oats and almonds to a food processor and pulse to break down the nuts and form a loose flour.
Add in the maple syrup/coconut oil and pulse again until everything is well combined and sticky.
Transfer this mixture to your lined tin and press the base into the corners, making sure you have an even layer.
Pop in the freezer to set.
Peanut Butter Caramel
To make the caramel, add the medjool dates, peanut butter and milk to your food processor or a powerful blender and blitz until smooth.
If the mixture is still lumpy, gradually add 1 tsp water as needed until you’ve reached a smooth and creamy consistency.
Spread this over the base layer and return to the freezer to chill for an hour.
For the topping, gently melt the chocolate and coconut oil over a bain marie until silky smooth.
Pour this over the caramel layer, then return to the freezer to set for 4+ hours.
Once set cut into squares and serve - enjoy!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!