Healthy Carmelitas

Updated at: Sat, 14 Sep 2024 22:08:43 GMT

Step 1

Preheat oven to 350F.

Step 2

First, make the crusty crumble.

Step 3

Put the pecans (any nuts should work), almond flour, and sea salt in the food processor.

Step 4

Process for about five seconds until chunky and combined.

Step 5

Add the almond butter, ghee, coconut sugar, and agave nectar.

Step 6

Process again until combined and sticky. They should form a dry ball when you press it in your hands.

Step 7

Line an 8×8 dish with parchment paper.

Step 8

Transfer half of the nutty mixture to the dish and press it into the bottom.

Step 9

Bake for 10 – 12 minutes until the edges are golden brown.

Step 10

While the bottom layer is baking, make your caramel!

Step 11

Place the can of coconut cream in a saucepan over medium-high heat.

Step 12

Once it starts boiling, add the coconut sugar.

Step 13

Continue to cook over medium-high heat, whisking frequently until it starts to thicken up, about 15 minutes.

Step 14

Add the vanilla and sea salt and whisk until it’s thick and caramel consistency.

Step 15

Pour the caramel on top of the baked nutty layer.

Step 16

Sprinkle the chocolate chips on top.

Step 17

Crumble the remaining nutty mixture on top of the caramel and chocolate chips.

Step 18

Gently press it down and bake for another 10 minutes.

Step 19

All the bars to cool COMPLETELY before cutting into them. If you cut into them too soon, it will be a sticky, crumbly mess (I’m guessing). I waited for my bars to come to room temp, then I lifted the parchment paper out from the dish and placed it on a cutting board.

Step 20

Sprinkle with flaked sea salt.

Step 21

Cut into 9 squares.

Step 22

Store in the fridge.

Step 23

Personally, I loved them chilled the next day because the caramel really had time to set. I’m thinking next time (If I’m patient enough) I’ll chill them in the fridge before I even cut into them.

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