These buttery carmelitas are a delicious and healthy treat made with coconut flour. If you love caramel and chocolate, then these goodies are made for you!

There’s something wonderful about a homemade dessert that only requires mixing together a few simple ingredients and freezing. This Paleo, grain-free, raw and vegan dessert has two creamy, luscious layers.

The bottom layer is loaded with a buttery coconut crust with a homemade “caramel” sauce made of dates, maple syrup and melted coconut oil. The top layer mixes antioxidant-packed cocoa powder, maple syrup and coconut oil.

Love coconut flour recipes? Get our free coconut flour recipe cookbook here!

Note: you can easily separate the bottom layer into two layers: one for the caramel sauce and one for the nutty, coconut crust for three-layer carmelitas. I mixed them together because I love how the caramel sauce intertwines with the other flavors of the crust so when you take a bite, you get hints of caramel. Either way, you can’t go wrong!

Megan Olson

Buttery Carmelitas Coconut Flour Recipe

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Total time:25 mins

Prep Time: 25 mins 25 minutes

Serves:16 bars

Buttery Carmelitas Coconut Flour Recipe

Recipe by: Megan Olson

If you love caramel and chocolate, then these buttery carmelitas are made for you!

Ingredients

• For the bottom layer:
• 1 ¾ cup dates, pitted and soaked
• ½ cup raw cashews, soaked
• 1 cup raw almonds
• ½ cup coconut flour
• 1 T cocoa powder
• 2 T maple syrup
• 4 T melted coconut oil
• 2 T cashew butter
• 1 t almond or vanilla extract
• For the top layer:
• ½ cup melted coconut oil
• 1/3 cup cocoa powder
• ¼ cup maple syrup

Instructions

• Drain water from dates and cashews, and then transfer to a blender. Add raw cashews, almonds, coconut flour, cocoa powder, maple syrup, coconut oil, cashew butter and almond extract.
• Blend on high until a smooth and creamy mixture appears.
• Line an 8x8 baking pan with parchment paper, allowing the paper to hang over the edges of the pan for easy removal.
• Transfer the bottom mixture to the pan. Spread into an even layer and place in the freezer for 1 hour.
• Clean blender, then add the ingredients for the top layer. Blend on high until a silky, creamy mixture appears.
• Remove the baking pan from the freezer and top with the chocolate, spreading into an even layer.
• Place the pan in the freezer 2-3 hours or until layers harden.
• Remove from the freezer and gently lift out of the pan with the parchment paper. Place on a hard surface to slice into 16 bars.

Pro Tips:

• To separate the bottom layer into two layers, use 1 cup of soaked dates for the nut and coconut layer and ¾ cup of soaked dates for the caramel sauce layer.
• To make slicing easier, thaw for 10 minutes prior to cutting into bars.

(You’ll Also Love: Caramel Cheesecake Bites)