Vegan and Gluten-Free Carmelitas
Try this Vegan and Gluten-Free Carmelitas recipe, or contribute your own.
Try this Vegan and Gluten-Free Carmelitas recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- pinch of salt
- 1/2 teaspoon baking soda
- 1/2 cup maple syrup
- 1/2 cup tahini
- 3/4 cup coconut oil melted
- 3/4 cup sucunat coconut sugar or brown sugar
- 2 cups old-fashioned oats divided
- 1/2 cup canned full-fat coconut milk
- 1 cup chocolate chunks (i use the enjoy life brand)
- Carbohydrate 17.0421036157085 g
- Cholesterol 20.4715277775016 mg
- Fat 27.9729822382127 g
- Fiber 2.90903481328957 g
- Protein 5.04660986232097 g
- Saturated Fat 17.6226033438784 g
- Serving Size 1 1 Serving (60g)
- Sodium 83.2425694474935 mg
- Sugar 14.133068802419 g
- Trans Fat 1.75892202865367 g
- Calories 330 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Line an 8X8 or 9X9 inch pan with aluminum foil and spray with cooking oil.
- 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).
My Delicious Vegan and Gluten-Free Carmelitas Adventure
As a busy working mom, finding time to bake is a luxury, but when I do, I want it to be worth it. These Vegan and Gluten-Free Carmelitas were exactly that – a rewarding baking experience that resulted in an absolutely delicious treat. I’ve always loved Carmelitas, that perfect blend of crunchy oat base, gooey caramel, and rich chocolate. The challenge was adapting this classic to fit my dietary needs and busy schedule. Initially, I was apprehensive. Could I achieve that same melt-in-your-mouth caramel texture without butter and dairy? Could I find a gluten-free oat base that wouldn't crumble to dust? The answer, thankfully, was a resounding yes!
The recipe itself was surprisingly straightforward, even for someone like me who sometimes struggles with precise measurements. The process of making the oat base was satisfying, the rhythmic whir of the blender transforming rolled oats into a fine flour, the aroma of coconut oil and brown sugar filling my kitchen with warmth. I appreciated the clear instructions, especially the tip about chilling the bars before cutting – a crucial step that prevented a sticky, gooey mess. The wait was absolutely worth it! The chilled bars held their shape perfectly, making it easy to slice into neat, evenly sized pieces. The texture was incredible; that satisfying crunch of the oat base giving way to a rich, luscious caramel center, all topped with delightful chocolate chunks. It was a symphony of textures and flavors that delighted my taste buds, and I couldn’t resist trying more than one (or two!)
What truly made this baking experience special wasn't just the delicious outcome but the feeling of accomplishment. Creating something so tasty and satisfying from simple, wholesome ingredients was empowering. And to know that I had made something both delicious and healthy, free of gluten and animal products, was even better. These Carmelitas are more than just a dessert; they're a testament to the power of mindful eating and creative baking. They’re perfect for sharing with friends and family, or simply indulging in a quiet moment of self-care. I highly recommend giving this recipe a try – it's sure to become a new favorite in your kitchen, just as it has in mine.
Ingredients I Used: I stuck to the recipe fairly closely, but I did make a few minor substitutions. For the chocolate chunks, I opted for a dark chocolate variety with a higher percentage of cacao – it added a beautiful depth of flavor that complemented the caramel perfectly. And for the oats, I used certified gluten-free rolled oats to ensure they were free from any potential cross-contamination.
Tips and Tricks: While the recipe is easy to follow, a few tips might make it even smoother. First, ensure your coconut oil is completely melted before adding the sugar. This helps create a more uniform mixture. Second, don't overbake the oat base. You want it to be golden brown, not burnt. And finally, patience is key when it comes to letting the bars set. Resist the urge to cut into them too early – the wait will be worth it!
Serving Suggestions: These Vegan and Gluten-Free Carmelitas are incredibly versatile. They are delicious on their own, but you can also serve them with a scoop of your favorite vegan ice cream or alongside a cup of warm tea or coffee. They also make a great addition to a dessert platter for a gathering or party.
In conclusion, these Carmelitas weren't just a successful bake; they were a satisfying culinary adventure. The process was enjoyable, the result was delicious, and the feeling of creating something special from scratch was invaluable. So, if you're looking for a delightful, healthy, and easy dessert that's sure to impress, I highly recommend trying this recipe. Happy baking!
