Capsaicin Free Vegan Caramel Apple Bars with Roasted Pecans and Sea Salt
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Learn more →Ingredients
16 servings
For the crust and crumble
- 2 cups rolled oats
- 1 ½ cups almond flour
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ½ cup vegan butter, melted
For the apple filling
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
- 1 tbsp vegan butter
- 2 tbsp light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
For the vegan caramel
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup coconut sugar
- 2 tbsp vegan butter
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
For the topping
- ¾ cup raw pecan halves
- ½ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
- 2
Make the caramel: Combine the full-fat coconut milk and coconut sugar in a small saucepan over medium heat, whisking until the sugar dissolves. Bring to a steady boil, then reduce the heat to medium-low and cook, stirring occasionally, for 20–25 minutes, until the mixture is deep amber, noticeably thickened, and coats the back of a spoon — a finger drawn through the coating leaves a clean line. Remove from the heat and whisk in the vegan butter, vanilla extract, and fine salt until smooth. Set aside to cool slightly; the caramel will continue to thicken as it cools.
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