Carmelitas

Chewy, gooey, and loaded with caramel, oats, and chocolate chips, these vegan carmelitas are easy to make and impossible to resist!

If you’ve never had carmelitas before, you’re in for a treat!

These gooey bars are a perfect combination of caramel, chocolate chips, and chewy oats. They’re an easy recipe to make and absolutely everyone loves them. (I mean, how could you not?!)

While I love a vegan chocolate cake for dessert, carmelitas are more like a brownie because they’re a handheld treat you don’t need a plate and fork to enjoy. This makes them ideal for potlucks, school lunches, and any time you need a grab-and-go dessert.

Why You’ll Love This Carmelitas Recipe

Here are some of the reasons you’ll want to add these carmelitas to your must-make list:

• Vegan . Most caramel isn’t vegan, which means it’s one of those ingredients you miss out on a lot when you switch to a plant-based diet. But these vegan carmelitas are made with vegan caramel!
• Delicious . The combination of gooey caramel, chewy oats, and rich chocolate is divine. You can’t go wrong with carmelitas.
• Easy . This recipe only takes a few minutes to mix together, then you just pop it in the oven. The hardest part is waiting for them to be ready to eat!
• Make-Ahead Friendly . When you need a treat you can make in advance, carmelitas are ideal.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Vegan caramels – You’ll need chewy caramels for this recipe.
• Full-fat coconut milk – Use the kind that comes in a can, not a carton.
• Vegan butter – Store-bought or homemade vegan butter .
• Brown sugar
• Flour
• Old-fashioned rolled oats – Don’t use quick cooking or steel-cut oats. Old-fashioned oats have just the right texture for carmelitas.
• Baking soda
• Salt
• Vanilla extract – Vanilla enhances the caramel flavour.
• Bittersweet chocolate chips – Make sure the brand you buy is vegan.

Where Can I Find Vegan Caramels?

I use Cocomels for this recipe, which you can find at most natural food stores or order online. I haven’t tested other brands of vegan caramels in this recipe, but as long as they’re soft and chewy, they should work.

How to Make Carmelitas

Making carmelitas is a cinch! Here’s what you’ll need to do.

Prepare . Preheat your oven to 350ºF and line an 8×8-inch pan with parchment paper.

Make the caramel mixture . Combine the caramels and coconut milk in a medium saucepan set over medium-low heat. Stir constantly until the caramels melt and the mixture is smooth.

Make the oat mixture . Stir together the melted butter, brown sugar, flour, oats, baking soda, and salt in a medium bowl.

Bake the base . Press half of the oat mixture into the lined pan, forming an even layer. Bake for 10 minutes.

Assemble . Sprinkle the chocolate chips over the bottom layer, then pour the caramel on top. Crumble the rest of the oat mixture over the caramel.

Bake again . Return the pan to the oven and bake for 15 minutes, or until the top is lightly browned.

Cool . Let the carmelitas cool completely before slicing, ideally overnight.

Tips for Success

Follow these additional tips and your vegan carmelitas will turn out perfect:

• Press the base firmly . This is important because it will keep your carmelitas from crumbling when you slice and serve them.
• Remove them from the pan, then slice . Use the parchment paper to lift the bars out of the pan and transfer them to a cutting board. Then use a large chef’s knife to make firm, quick cuts. You can use a ruler and mark where you want to cut if you’d like to make sure all your bars are uniform in size.
• Make sure the caramel is set . If the caramel is still gooey when you cut, you’ll end up with a mess! If you don’t have much time, you can refrigerate the carmelitas to speed up the cooling.

Variations

These carmelitas have endless variations. Here are some of my favorites:

• Add chopped nuts to the crust, topping, or the caramel layer. Pecans or walnuts would work especially well.
• Sprinkle toasted coconut flakes over the caramel before adding the topping.
• Use white chocolate chips instead of bittersweet for a sweeter flavor.

How to Store

Store your vegan carmelitas in an airtight container at room temperature for 4 to 5 days. They’ll last a few days longer in the refrigerator, but if you store them that way, you’ll want to let them come to room temperature before you eat them.

Can I Freeze This Recipe?

Yes, you can freeze these carmelitas. Simply wrap the individual bars in plastic wrap and put them into an airtight container or freezer bag. When you’re ready to eat them, let the bars thaw at room temperature.

More Vegan Sweets and Treats

• Vegan Carrot Cupcakes
• Air Fryer Chocolate Chip Cookies
• Vegan Sugar Cookie Bars
• Peanut Butter Cake
• Buttery Vegan Spritz Cookies

Ingredients

• 10 ounces vegan caramels , I used this one https://cocomels.com/products/original-cocomels-3-5-oz
• ½ cup full-fat coconut milk , from the can (280g)
• ¾ cup melted vegan butter , 1 1/2 stick, 170g
• ¾ cup brown sugar , 150g
• 1 cup flour , 125g
• 1 ½ cup old-fashioned rolled oats , 135g
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup 6 ounces bittersweet chocolate chips (170g)

Instructions

• Preheat the oven to 350F. Line an 8×8-inch pan with parchment paper.
• Combine caramels and coconut milk in a medium saucepan, heat over medium-low heat. Stirring continuously until the caramels melt and the mixture gets smooth.
• Combine melted butter, brown sugar, flour, oats, baking soda and salt in a medium bowl. Stir to combine.
• Add half of the mixture to the lined pan and press with a spoon to make an even layer.
• Bake for 10 minutes.
• After 10 minutes, remove the bottom crust from the oven. Sprinkle chocolate chips evenly on top of the hot crust.
• Pour caramel sauce over the chocolate.
• Crumble the rest of the crust mixture over the caramel.
• Return to the oven and bake for 15 minutes, until the top is lightly browned and bubbles slightly.
• Allow the carmelitas to completely cool and caramel to set up before slicing. It’s best to leave them overnight at room temperature. You can put it in the fridge to speed the cooling process.

Notes

Carmelitas

Ingredients

• 10 ounces vegan caramels I used this one https://cocomels.com/products/original-cocomels-3-5-oz
• ½ cup full-fat coconut milk from the can (280g)
• ¾ cup melted vegan butter 1 1/2 stick, 170g
• ¾ cup brown sugar 150g
• 1 cup flour 125g
• 1 ½ cup old-fashioned rolled oats 135g
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup 6 ounces bittersweet chocolate chips (170g)

Instructions

• Preheat the oven to 350F. Line an 8×8-inch pan with parchment paper.
• Combine caramels and coconut milk in a medium saucepan, heat over medium-low heat. Stirring continuously until the caramels melt and the mixture gets smooth.
• Combine melted butter, brown sugar, flour, oats, baking soda and salt in a medium bowl. Stir to combine.
• Add half of the mixture to the lined pan and press with a spoon to make an even layer.
• Bake for 10 minutes.
• After 10 minutes, remove the bottom crust from the oven. Sprinkle chocolate chips evenly on top of the hot crust.
• Pour caramel sauce over the chocolate.
• Crumble the rest of the crust mixture over the caramel.
• Return to the oven and bake for 15 minutes, until the top is lightly browned and bubbles slightly.
• Allow the carmelitas to completely cool and caramel to set up before slicing. It’s best to leave them overnight at room temperature. You can put it in the fridge to speed the cooling process.

Notes

Nutrition

Carmelitas https://jessicainthekitchen.com/carmelitas/ September 6, 2023

For a hearty comfort food dinner, you just can’t beat creamy this vegan Cajun chicken pasta! It’s full of bold flavours and so easy to make!

This Cajun chicken pasta is a vegan version of the classic Louisiana dish that’s full of flavour and always a crowd-pleaser. This plant-based twist uses vegan chicken strips and a creamy cashew sauce made with all the same traditional herbs and spices that make the original so irresistible.

If you enjoy fiery Cajun food and supremely satisfying dinners like Vegan Garlic Alfredo Pasta , then this Cajun chicken pasta should go on your must-make list!

Why You’ll Love This vegan Cajun Chicken Pasta Recipe

Here’s what makes this Cajun chicken pasta such a winner:

• Vegan . With plant-based chicken and a creamy cashew sauce, this is a Cajun pasta recipe everyone can enjoy!
• Flavourful . Cajun food is known for its big, bold flavors and this Cajun chicken pasta is no exception. It’s loaded with herbs and spices, umami vegan Parmesan, garlic, and onion.
• Hearty and Satisfying . Between the pasta, protein-packed vegan chicken, and creamy sauce, this is a dinner that won’t leave you hungry an hour or two later.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Fettuccine – If you have another pasta shape you prefer or happen to have on hand, you can use that instead.
• Vegan chicken – Choose an unbreaded variety.
• Cajun seasoning
• Vegan sour cream or unsweetened yogurt – If you use yogurt, you can use store-bought or homemade vegan yogurt .
• Olive oil
• Garlic
• Onion – A yellow onion is perfect here, or use white if you have them on hand.
• Diced tomatoes
• Tomato paste
• Cashews – Use raw cashews, not roasted or salted.
• Water
• Ground black pepper – Freshly ground is best.
• Salt – I like to use sea salt or kosher salt for cooking.
• Vegan Parmesan – Store-bought or homemade vegan Parmesan .
• Parsley

What Is Cajun Seasoning Made Of?

Different Cajun seasoning blends have different ingredients, but if you’d like to make your own, here’s what I use:

• 3 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons Italian seasoning
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme
• 1 tablespoon onion powder

How to Make Vegan Cajun Chicken Pasta

Ready to make vegan Cajun pasta for dinner tonight? Here’s what you’ll need to do.

Prepare . Soak the cashews in hot water for 15 minutes and cook the pasta to al dente , reserving 1/2 cup of cooking water for the sauce. Rinse the pasta with cold water.

Coat the vegan chicken . Stir together the vegan sour cream and a tablespoon of Cajun seasoning in a medium bowl; add the chicken and stir to coat.

Cook the vegan chicken . Heat the olive oil in a large skillet set over medium heat. Cook the chicken for about 5 minutes, or until it’s browned, stirring once. Transfer to a plate.

Sauté the aromatics . Add the onion and garlic to the pan and cook for about 3 minutes, or until softened.

Add the next 3 ingredients . Stir in the diced tomatoes, tomato paste, and remaining Cajun seasoning and cook for 3 minutes.

Make the cashew cream . Drain the cashews and blend them with 1 1/2 cups of water, salt, and pepper.

Add the cashew cream to the pan . Pour the cashew cream into the skillet and cook until it thickens. Season to taste with additional salt.

Finish . Stir the pasta and vegan chicken into the sauce. Garnish with vegan Parmesan and parsley, then serve.

Tips for Success

These pointers will help you make sure your Cajun chicken pasta turns out perfect:

• Don’t skip the soaking . Make sure to properly soak the cashews for 15 minutes so that they blend into a smooth sauce.
• Add the pasta water if needed . If the cashew sauce is too thick, add some of the reserved pasta cooking water to thin it out.
• Adjust to your taste preferences . Cajun pasta is meant to be quite spicy, but the beauty of cooking at home is you can adjust the flavour and make it milder if needed. It’s always best to be conservative because you can always add more heat, but you can’t take it away once you add it!

Variations

Switch things up with some of these Cajun pasta variations:

• Not a fan of store-bought meat substitutes? Use my homemade vegan chicken or swap in meaty portobello mushrooms.
• Throw in some greens like spinach or kale for added nutrition.
• Swap the vegan chicken for plant-based shrimp or sausage.

Serving Suggestions

A simple green salad makes a great accompaniment for this vegan Cajun chicken pasta, but you can stretch it out even further if you serve it with something a little more substantive like Roasted Garlic Bread or Balsamic Roasted Vegetables .

How to Store

Leftover Cajun chicken pasta can be stored in an airtight container and kept in the fridge for 3 to 4 days. Reheat it in the microwave until it’s warmed through, or in a skillet with a splash of vegetable broth to loosen up the cashew sauce.

Can I Freeze This Recipe?

Freeze leftovers in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator and then reheat it according to the instructions above.

More Vegan Pasta Recipes

• Lemon Pasta
• Vegan Spaghetti and Meatballs
• Hearts of Palm Pasta With Pesto
• Creamy Garlic Mushroom Pasta
• Hummus Pasta

Ingredients

• ¾ cup cashews
• 8 ounces fettuccine , or your favorite type (220g)
• 2 tablespoons vegan sour cream , or unsweetened yogurt
• 4 tablespoons Cajun seasoning , divided
• ¾ pound vegan chicken , 340g
• 3 tablespoons olive oil
• ½ onion , chopped
• 3 cloves garlic , minced
• ¾ cup diced tomatoes
• 1 tablespoon tomato paste
• 1 ½ cup water
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt , more to taste, if needed
• ½ cup vegan Parmesan cheese , for serving, optional
• chopped parsley , for serving

Instructions

• Soak cashews in hot water for 15 minutes.
• Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside. Reserve 1/2 cup of cooking water from pasta in case you will want to thin the sauce.
• Add vegan yogurt (or sour cream) and 1 tablespoon of Cajun seasoning to a medium bowl. Stir to combine.
• Add the chicken pieces to the sauce and stir to cover them evenly.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken and cook for about 5 minutes until browned. Stir once to get the even crust. Remove to the plate and set aside.
• To the same pan (no need to clean it) add chopped onion and garlic, cook for 3 minutes until softened.
• Add diced tomatoes, tomato paste and the remaining 1 tablespoon of cajun seasoning. Cook for 3 more minutes.
• Drain cashews and place them in a blender with 1 1/2 cup of clean water, salt and pepper. Blend until smooth.
• Add cashew cream to the pan and cook stirring until it thickens, will take a few minutes. Taste and add more salt if needed.
• Stir in pasta and chicken.
• Serve immediately with parmesan and parsley on top.

Notes

• 3 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons Italian seasoning
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme
• 1 tablespoon onion powder