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When you see this caramel chocolate, it screams, "it's good for you." But that's the truth. This chocolate caramel tart is paleo, gluten and vegan free. Aka has no refined sugar, no seeds, no unhealthy fat, but has all the flavors and some of them.

I really like where it is going.

So, please join me to jump on this pampering caramel paleo flavored train and lots of chocolate. Get your ticket now, seriously. We can pretend we don't really have adult responsibilities and only enjoy being with each other and eating whole tarts in one setting (which I have never done before ...).

And "ooh" and "ahh" for the fact there is a real thing in life called paleo caramel. Looks like an oxymoron doesn't it? Because caramel is sweet and sticky and the sugar index on it is through the roof. But here we make whole tarts from caramel recipe made from natural ingredients without refined sugar.

I am very grateful for Paleo Caramel. I really. Continue scrolling to find out how you made this magical creation (ps VERY easy).

Before I dive into how to make chocolate caramel cake, I want to talk about last week! Especially because it's so much fun and I feel like sharing it with someone (and you are the lucky ones).

Zach and I returned from Iowa at dawn last Tuesday. That's not excessive. Actually, we woke up before the break because my alarm went off at 2:30 in the morning. That part isn't very fun. But we returned for two days and I thought I would go back to normal routine and then Zach spontaneously asked me if I wanted to attend a conference with him in Nashville.

We stayed at the Opryland hotel. OMG does anyone live there ?! It breaks my mind. Actually, there is a hotel in the hotel. arrangement of flowers and greenery covering an area of ​​16 hectares. I was a little afraid to venture too far because there was a strong chance that I would not return. I spend the day in the cafe drinking coffee and working. When Zach is finished we head to the city center and go to as many bars as possible then head to the Listening Room for the show. It is very nice.

I worked the next day and we went home. Travel fast, but amazing. Also free. It always helps! I started a good start with all these resolutions and I like the feeling. Did anyone else kill the resolution game?

Maybe it's eating healthy and sticking to your paleo diet? If so, then congratulations! You are in the right place. Because this chocolate caramel cake happens to be according to your grain-free regime.

Crust: This crust is a mixture of coconut flakes, almond flour, coconut oil, and a little pure maple syrup. It is very simple to blend and make bread in less than 15 minutes. Then the rest of the caramel chocolate is not roasted. Yep, no need to roast.

Caramel: Sitting on a crust of chips is a thick layer of caramel paleo that we talked about earlier. There are three main ingredients for this layer: creamy peanut butter (I use cashew), pure maple syrup, and coconut oil. I add a little salt and vanilla because there is no recipe that doesn't make both better. Melt together and pour over the crust. Place it in the freezer to set it completely.

You have a little time between now and the chocolate layer so this layer is really organized and you get a pretty clean line when you cut it. This is the time for whatever activity you want. Reading, watching Gilmore Girls, cleaning (I guess), bathing is also options. So many activities.

Chocolate: Ohhhh paleo chocolate ganache. You are very rich and gentle and only thinking of you warms my soul. Coconut milk and paleo chocolate. The end.

Let the chocolate cook and you go with a thick, decadent chocolate caramel cake. One of the best desserts I've ever made. And filled with all ingredients. That is my favorite. And I have an amazing feeling that this will be yours too!


  • ½ cup unsweetened coconut flakes
  • 2 1/2 cups almond flour/flour
  • 1/2 cup of coconut flour
  • 1/2 teaspoon salt
  • 4 tablespoons of coconut oil
  • 4 tablespoons of maple syrup

Caramel Coating

  • 1 cup of creamy peanut butter I use cashews but you can use almond butter
  • 2/3 cups of pure maple syrup
  • 2/3 cups of coconut oil
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of salt

Chocolate Ganache

  • 1 cup of canned coconut milk
  • 10 ounces of dark chocolate
  • sea ​​salt for topping


  1. To make the crust: Preheat the oven to 350 ° F. In a food processor bowl, combine coconut flakes, almond flour, coconut flour, and salt. Pulse to join. In a microwave-safe small bowl, melt coconut oil and maple syrup. Then pour into a food processor and pulse until well blended.
  2. Press the crust to the bottom and side of the 9-inch tart. Use a flat mat from a glass or measuring cup to press the crust firmly.
  3. Bake for about 10-12 minutes or until golden brown around the edges and firm. After that remove from the oven and let it cool completely.
  4. To make caramel coating: Mix peanut butter, maple syrup, and coconut oil in a medium saucepan over medium to high heat. Keep stirring the mixture until all the ingredients have melted and smooth. Remove from the heat and add vanilla extract and salt. Toss to join. Pour the caramel layer over the crust. The mixture will be very thin. Place in the freezer for at least 30 minutes to set. Caramel must be cold and hard.
  5. To make chocolate: Place chocolate in a large bowl and set aside. Place canned coconut milk in a safe bowl of medium microwave and microwave at high temperature for 1 minute, or until it boils. Pour coconut milk over the chocolate and let stand for 2-3 minutes. Beat together until smooth. Pour the ganache chocolate over a cold and arrange the caramel layer. Add sea salt if desired. Put it back in the freezer for 30 minutes until it is completely ready. 
  6. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
This recipe is inspired by what molly made