3/4 cup coconut sugar (or brown sugar)
1/2 cup coconut oil, melted
2 tsp vanilla extract
2 cups of GF rolled oats, divided
1/2 tsp aluminum free baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup full fat coconut milk
1/2 cup tahini
1/2 cup maple syrup
Pinch of salt
3/4 cup dairy free chocolate chips
1. Preheat oven to 350. Cut an 8x8 piece of parchment paper to put on the bottom of your baking dish.
2. Put 1 cup of rolled oats into a blender and process into a flour. Reserve the other 1 cup.
3. Melt coconut oil in a medium bowl. Then whisk in coconut sugar and vanilla extract.
4. In a separate bowl, mix together dry ingredients: oats, oat flour, baking soda, baking powder, salt. Then add in wet ingredients and stir until well combined.
5. Divide oat mixture. Press half into the lined base of the baking dish. Bake for 10 minutes.
6. While the first layer is baking prepare the caramel layer. I like to blend a full can of coconut milk in the blender to fully incorporate. Measure out 1/2 cup and store the rest in the fridge for later use. Return 1/2 cup of coconut milk to blender, add the tahini, maple syrup and salt. Blend for a few seconds until thoroughly combined and creamy.
7. Once the oat layer is done baking, sprinkle the chocolate chips on top, pour the caramel layer on and then crumble the remaining half of the oat mixture evenly over top.
8. Bake for 20-25 minutes until middle has risen and is slightly bubbly.
9. The Carmelitas will need to fully harden so allow them to cool and then place in the refrigerator or freezer for 2 hours or overnight.
10. Once hardened, slice up into squares or bars and enjoy! Store in fridge or freezer.
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