Caramel, Chocolate & Cashew 'Carmelita' Squares
Author: Teffy Perk
Serves: 16
- 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)
- Preheat you oven to 175ºC/365ºF and line a 20cmx20cm (8x8 inch) pan with baking paper.
- 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.
- Remove from the heat and add in the oats, flours and baking soda, stirring until combined.
- Place half the mixture onto the lined baking sheet and flatten with a spoon or your hands.
- Bake for 10 minutes, remove from the oven and sprinkle over the chocolate chips and pour the caramel over the chocolate.
- Crumble the remaining oat-y mixture over the chocolate and caramel layer, spreading it evenly over the top.
- Place back in the oven and bake for a further 15-20 minutes, until deliciously golden and slightly bubbly.
- Remove from the oven and let cool. Cover with baking paper or foil and place in the fridge to finish cooling.
- Once completely cooled, about 2-3 hours in the fridge, cut into squares and enjoy!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/caramel-chocolate-cashew-butter-carmelitas-squares
3.5.3208