So since last week was so incredibly busy I unfortunately only got one post up, but I think I’ve made up for it with this new recipe… I mean who doesn’t like pecans, caramel, and chocolate? It’s the perfect combo and if you don’t agree with me I am sorry but we can’t be friends (ok kidding but theses guys are ridic). The oozing caramel, crunch from the pecans, and chocolate layer makes for the trifecta of a treat.
If I am being completely honest about this recipe though it’s that I didn’t even know what a caramelita was until I found a picture of them on my ig feed and I knew I needed to make my version of them: vegan, refined sugar-free, gluten-free, while still indulgent and delish.
These guys are the perfect treat after a long day and since I am all about balance after not being at peace with food for a better better part of my life, I think it’s so incredibly important to treat yourself with something sweet and well caramelitas can fill that need for a sweet treat.
There are a few more steps to this recipe than my other ones, but they are 100% worth it!
Recipe adapted/inspired from: A Simple Pantry
Vegan Pecan Caramelitas
- 1 Cup Rolled Oats
- 1 Cup All-purpose gluten-free flour
- 1/2 Cup Coconut Sugar (or brown sugar)
- 1 tsp Baking Soda
- 1/2 Cup + 1 Tbsp Coconut Oil
- 1 tsp Vanilla Extract
- 3/4 Cup Chopped Pecans
- 1 Cup Chocolate Chips (or chopped chocolate)
- 1/4 Cup + 1 tsp Full fat canned coconut milk
- 2 Tbsp Maple Syrup
- 2 Tbsp Coconut Sugar
- 1/4 Cup Tahini
- 1 tsp Vanilla Extract
- 1 Pinch Sea Salt
Preheat the oven to 350 degrees fahrenheit.
2. In a medium sized bowl mix together the oats, flour, baking soda, and coconut sugar until well mixed.
3. Melt the coconut oil mixing in the 1 tsp vanilla. Slowly add the dry ingredients to the wet and combine until mixed. (I mixed with my hand after a while and the consistency should be pretty crumbly).
4. Line an 8 inch baking tray with parchment paper and press down half of the mixture to form the first layer. Bake for 12 minutes.
5. While the base is baking chop up the pecans, chocolate, and start making the caramel.
6. In a saucepan over medium heat add the coconut milk, tahini, 2 Tbsp coconut sugar, 2 Tbsp maple syrup, 1 tsp vanilla, and a pinch of sea salt. Whisk for 5 minutes or until thick.
7. Once the base has baked allow to cool for 5-10 minutes.
8. Spread the chocolate chips evenly over followed by the 1/2 cup chopped pecans.
9. Add the remaining crumble mix on top followed by the leftover pecans.
10. Bake for 20 minutes.
11. Allow to cool in the fridge overnight or in the freezer for at least three hours as the caramel needs to set.
12. Cut into 12 squares and enjoy! These keep best in the refrigerator.