These Healthy Carmelitas are a soft & chewy grain-free cookie bars filled with layers of dairy-free caramel filling and gooey chocolate. Gluten-free, refined sugar-free, dairy-free, vegan with grain-free, low carb, keto and paleo options.
PIN HERE for later AND follow my recipe board for more recipe ideas!
Updated October 2021
Healthy Carmelitas Recipe
These Healthy Carmelitas are soft, chewy and perfect for those days you need a sweet and decadent treat without any refined flours, sugars or dairy.
They’re super simple to make with a grain-free “oat” crust and a dairy-free caramel filling. You can serve them for breakfast, an afternoon snack or anytime you’re craving a decadent chocolate and caramel treat.
What are Carmelitas
Carmelitas are cookie bars typically made with layers of rolled oats, filled with a thick layer of sweet chocolate and caramel.
Ingredients you need:
For the gluten-free and paleo crumb mixture:
- Almond Flour: You can use superfine blanched almond flour or almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Sliced almonds and coconut flakes: Roughly chopped or pulse them a few times in a food processor until the texture resembles oats. Gives these bars that classic oatmeal texture. If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead.
- Coconut sugar: Just 1/2 cup to sweeten things up. Sub with golden monk fruit sweetener or any brown sugar substitute you prefer.
- Almond butter: To hold the crumble together. Sub with any nut butter or seed butter.
- Baking soda: Helps the crust rise slightly.
- Cinnamon, Salt and vanilla: Just a pinch to balance out the sweetness and add flavor.
- Coconut oil: you want the texture like softened butter. Use refined if you want to avoid any coconut flavor or use vegan butter. You can also us ghee or butter if not dairy-free.
For the dairy-free caramel:
- Coconut sugar: we like to use coconut sugar to keep this caramel sauce paleo and refined-sugar free. If you prefer to make keto caramel sauce, sub with golden monk fruit sweetener or brown sugar substitute. Maple syrup or another liquid sweetener of choice can be used, but you may have to adjust the amount depending on the sweetness level desired.
- Canned coconut cream: be sure to only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
- Coconut oil: be sure to use refined to avoid any coconut flavor. You can also use vegan butter if not paleo.
- Pure vanilla extract + salt: adds flavor, balances sweetness and makes these healthy oat bars delicious.
How to make Healthy Carmelitas
- Prepare for Baking: Preheat oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper, leaving an overhang – this will help make it easier to remove from the pan once baked. Lightly grease or spray the parchment paper with non-stick cooking spray.
- Make the caramel filling: In a medium heavy-bottomed saucepan add the coconut cream, coconut sugar and almond butter and bring to a boil. Continue to cook over medium-heat, whisking frequently until it starts to thicken up, about 5-7 minutes. Remove from heat and whisk in the vanilla, cinnamon and sea salt and whisk until it’s thick and a caramel consistency. Set aside to cool and thicken.
- Make the crust: In a large mixing bowl, whisk together the melted coconut oil, almond butter, coconut sugar and vanilla until smooth. Add the flour, chopped almonds and coconut flakes (or oats if using) baking soda, cinnamon and salt and mix until all the ingredients are combined. You may have to use your hands to bring the mixture together – the texture should be crumbly, but come together when you press it. Add more coconut oil / almond butter if the mixture seems too dry or more flour if the mixture seems too wet.
- Bake: Press a little bit more than half of the mixture on the bottom of the prepared pan and press firmly with a flat spatula or your hands. Bake in preheated oven for 10 minutes, or until lightly golden.
-
- Add the filling: Remove the pan from the oven and sprinkle with chocolate chips and chopped pecans over the crust.
Pour the caramel in the pan, spreading evenly. 
Top with remaining crumble over the caramel.
- Bake again: Return the pan to the oven and bake for an additional 12-17 minutes, or until the edges are lightly brown.
- Let Cool: Remove the pan from the oven and allow the bars to cool completely so the caramel sets up. You can place the pan in the fridge to speed up the process. Once cool, cut into squares and drizzle with additional caramel if desired.
How To Store The Leftovers
To store these easy carmelitas, simply transfer them to a reusable storage container and store in the refrigerator for up to four days. When ready to enjoy, reheat in the microwave and coat with your favorite nut butter or just allow them to come to room temperature.
Can I freeze these bars?
Yes! These oatmeal carmelitas are perfectly freezer-friendly. Arrange the carmelita bars in a single layer inside a reusable storage container or bag. Store these carmelita squares in the freezer for up to six months. When ready to eat, allow the apple bars to thaw in the refrigerator overnight.
Try these healthy oatmeal recipes:
Maple Peanut Butter Pecan Oatmeal Bars
These Healthy Carmelitas are a soft & chewy grain-free cookie bars filled with layers of dairy-free caramel filling and gooey chocolate. Gluten-free, refined sugar-free, dairy-free, vegan with grain-free, low carb, keto and paleo options.
- 1/2 cup coconut oil or vegan butter, melted. Use refined coconut oil to avoid any coconut flavor. Ghee or butter will work as well if not dairy-free.
- 3 tablespoons unsalted almond butter , or any nut butter or seed butter
- 1/2 cup coconut sugar , or sub with golden monk fruit sweetener for a low carb / keto option
- 1 teaspoon vanilla extract
- 1 1/4 cups superfine blanched almond flour
- 2/3 cups sliced almonds , roughly chopped or pulsed 3-4 times in a food processor until chunky (may sub with gluten-free rolled oats if not grain-free)
- 2/3 cups coconut flakes , roughly chopped or pulsed in a food processor until chunky (may sub with gluten-free rolled oats if not grain-free)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon divided
- 1/4 teaspoon fine sea salt
- 1 cup dairy-free chocolate chips , we like Paschas or Lily's Sweets
- 1/3 cup chopped pecans
- 1 (14-ounce) can coconut cream
- 1/3 cup coconut sugar , or sub with golden monk fruit sweetener for a low carb / keto option
- 1/2 teaspoon cinnamon
- 1 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Preheat oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper, leaving an overhang.
Make the caramel filling
In a medium heavy-bottomed saucepan add the coconut cream, coconut sugar and almond butter and bring to a boil. Continue to cook over medium-heat, whisking frequently until it starts to thicken up, about 5-7 minutes. Remove from heat and whisk in the vanilla, cinnamon and sea salt and whisk until it’s thick and a caramel consistency. Set aside to cool and thicken.
Make the crust
In a large mixing bowl, whisk together the melted coconut oil, almond butter, coconut sugar and vanilla until smooth. Add the flour, chopped almonds and coconut flakes (or oats if using) baking soda, cinnamon, and salt and mix until all the ingredients are combined. You may have to use your hands to bring the mixture together - the texture should be crumbly, but come together when you press it. Add more coconut oil / almond butter if the mixture seems too dry or more flour if the mixture seems too wet.
Press a little bit more than half of the mixture on the bottom of the prepared pan and press firmly with a flat spatula or your hands. Bake in preheated oven for 10 minutes, or until lightly golden.
Remove the pan from the oven and sprinkle with chocolate chips and chopped pecans over the crust.
Pour the caramel into the pan, spreading evenly.
Top with remaining crumble over the caramel.
Return the pan to the oven and bake for an additional 12-17 minutes, or until the edges are lightly brown.
Remove the pan from the oven and allow the bars to cool completely so the pumpkin caramel sets up. You can place the pan in the fridge to speed up the process. Once cool, cut into squares and drizzle with additional caramel if desired.
Leave a Comment