This is an allergy-friendly dessert that everyone will LOVE.
3/4 cup coconut oil, melted
3/4 cup Sucunat, coconut sugar, or brown sugar
2 cups old-fashioned oats, divided
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup tahini
1/2 cup maple syrup
1/2 cup canned full-fat coconut milk
pinch of salt
1 cup chocolate chunks (I use the Enjoy Life brand)
Preheat the oven to 350 degrees. Line an 8X8 or 9X9 inch pan with aluminum foil and spray with cooking oil. (I did not try parchment paper, but I highly recommend you line your pan)
Melt your coconut oil in a medium glass bowl (the microwave may be used).
Add the Sucunat and whisk to combine well.
In a blender or food processor, blend 1 cup of the oats until they are a fine powder.
Add the oat flour and the remaining 1 cup rolled oats to the bowl with the oil and sugar. Also add the vanilla, salt, baking soda, and baking powder and mix well.
Press half of the oat mixture into your prepared baking pan. Bake for 10 minutes.
While the first layer is baking, mix together your caramel layer. Whisk together the tahini, maple syrup, the coconut milk, and salt.
After 10 minutes, pull the pan out of the oven. Add the chocolate chunks in an even layer.
Next, slowly pour the caramel sauce over the chocolate chunks, ensuring it evenly covers the pan. Finally, top this with the remaining oat mixture.
Return the pan to the oven and bake until the edges are lightly browned and the center is bubbling slightly, approximately 18 minutes.
These need to set before they can be sliced. At a minimum, let them set in the fridge for 2-4 hours. For best results, let them set overnight before cutting (in the fridge or at room temperature). If you try to cut these early, they will not hold into bars and you’ll have a mess. A tasty mess, but definitely a mess! 😉 Enjoy!
Keywords: vegan carmelitas