I love traditions but sometimes you just have to change them up a little bit! On Rosh Hashanah it is tradition to dip apples in honey for a sweet new year. But of course, we are vegan so honey is not optimal. But another tradition are caramel apples. So, I combined the two! Continue reading “Rosh Hashanah: Date Caramel Mini Apples”
I love my homemade caramel sauce and I am always trying to come up with new recipes in which to incorporate it. I remember seeing Kelsey Nixon make some kind of caramel bar and did some googling around. This is a vegan take on her Caramelitas. Vegan perfection, attested to by the non-vegans who couldn’t get enough of these bars!
1 cup spelt flour
1 cup oats
3/4 cup vegan sugar (I used Mascobado sugar)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mini vegan chocolate chips
1/2 cup pecans
1/2 cup oil (I used melted coconut oil)
1/2 cup caramel sauce
Preheat the oven to 350. Get a piece of parchment paper ready.
Combine the flour, oats, sugar, baking powder and salt in a bowl. Mix with a fork.
Chop the pecans and add to the mix. Add the chips too.
Add the oil and caramel sauce and mix well. It will appear to be crumbly sort of but it will come together when you press it down into the baking dish.
Use a square baking dish (I used my 9×9 brownie pan). Line it with parchment paper and then dump the mixture into the pan. Press it down so it is evenly spread out.
Bake for 30 minutes or until the top is golden brown. Let cool and then cut into bars/squares. Depending on you cut them you will get 16 to 25. Enjoy!