Caramel, Chocolate & Cashew 'Carmelita' Squares
Author: 
Serves: 16
 
Ingredients
  • ½ cup (125ml) coconut oil
  • 6 tablespoons cashew butter
  • 1 teaspoon vanilla powder or extract
  • ½ cup (100g) raw cane, demerara or coconut sugar
  • 1 cup (100g) rolled oats
  • 1 cup (100g) almond flour
  • 4 tablespoons brown rice flour
  • 5 tablespoons tapioca starch (can sub arrowroot or potato starch)
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • ¾ cup caramel sauce of choice (suggestions here and here)
Instructions
  1. Preheat you oven to 175ºC/365ºF and line a 20cmx20cm (8x8 inch) pan with baking paper.
  2. Place your coconut oil, cashew butter, vanilla and sugar in a large pan and melt over low heat, stirring so that everything becomes well incorporated.
  3. Remove from the heat and add in the oats, flours and baking soda, stirring until combined.
  4. Place half the mixture onto the lined baking sheet and flatten with a spoon or your hands.
  5. Bake for 10 minutes, remove from the oven and sprinkle over the chocolate chips and pour the caramel over the chocolate.
  6. Crumble the remaining oat-y mixture over the chocolate and caramel layer, spreading it evenly over the top.
  7. Place back in the oven and bake for a further 15-20 minutes, until deliciously golden and slightly bubbly.
  8. Remove from the oven and let cool. Cover with baking paper or foil and place in the fridge to finish cooling.
  9. Once completely cooled, about 2-3 hours in the fridge, cut into squares and enjoy!
Notes
Keeps in the fridge or even freezer, if desired.

Inspired by Averie's Carmelitas
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/caramel-chocolate-cashew-butter-carmelitas-squares