PALEO DARK & SALTY CARAMEL POTS
PALEO DARK & SALTY CARAMEL POTS
This amazing recipe comes to you from the ridiculously creative Vanessa from Clean Eating with a Dirty Mind. I've known Vanessa for a while now, and every recipe she puts out is simply incredible. I first fell in love with her when I saw her Paleo McGriddle recipe, followed shortly afterwards by a Paleo Nutella Stuffed Cookie recipe... and I have been smitten every since. Vanessa was gracious enough to do a guest post and share her recipe for Paleo Dark and Salty Caramel Pots, and here is a little something from her about her recipe:
You know what I like? Cocktails. I know, right? The illustrious cocktail has so much to offer. Besides the sweet buzz you get, they taste insanely delicious. They also have some seriously cool names. I want to be a professional cocktail namer when I grow up. I think my favorite cocktail name of all time is the Dark& Stormy. I don’t know why. I just love how it sounds and the thoughts and emotions it evokes. Before I get too off topic and too off Paleo for my Paleo Guest Blog Post (go figure), I just wanted to let you know how I came up with the name for this tantalizing dessert. That’s it. I named it after a cocktail. I know fascinating right?
I’m so excited to be here today on Paleo Cupboard talking your ear off about cocktails, chocolate, cake, and caramel! That’s what I do. I love dessert. I also love Paleo. So instead of not eating dessert ever *gasp* I decided to create Paleo-ish treats to satisfy my sweet tooth (and yours) when the occasion calls. I believe part of a healthy lifestyle is enjoying life and to me enjoying life means eating dessert…and eating these Paleo Dark & Salty Caramel Pots. Warm gooey chocolate cake, drowning in a sea of whipped cream and caramel, what’s not to like?! Even better they are gluten and grain-free, dairy-free, soy-free, refined sugar-free, but not taste free. Score.
I really hope you enjoy what I’ve made for you today. It was really hard doing the quality assurance part of this recipe. Taking bite after bite, to make sure they were just right for you. It’s was really hard work guys. Julia Child once said, “People who love to eat are always the best people.” So guess what? You’re the best! You know what else is the best? These Paleo Dark & Salty Caramel Pots. Spoons up!
And without further ado, here is the recipe (please try not to drool on your keyboard):
You know what I like? Cocktails. I know, right? The illustrious cocktail has so much to offer. Besides the sweet buzz you get, they taste insanely delicious. They also have some seriously cool names. I want to be a professional cocktail namer when I grow up. I think my favorite cocktail name of all time is the Dark& Stormy. I don’t know why. I just love how it sounds and the thoughts and emotions it evokes. Before I get too off topic and too off Paleo for my Paleo Guest Blog Post (go figure), I just wanted to let you know how I came up with the name for this tantalizing dessert. That’s it. I named it after a cocktail. I know fascinating right?
I’m so excited to be here today on Paleo Cupboard talking your ear off about cocktails, chocolate, cake, and caramel! That’s what I do. I love dessert. I also love Paleo. So instead of not eating dessert ever *gasp* I decided to create Paleo-ish treats to satisfy my sweet tooth (and yours) when the occasion calls. I believe part of a healthy lifestyle is enjoying life and to me enjoying life means eating dessert…and eating these Paleo Dark & Salty Caramel Pots. Warm gooey chocolate cake, drowning in a sea of whipped cream and caramel, what’s not to like?! Even better they are gluten and grain-free, dairy-free, soy-free, refined sugar-free, but not taste free. Score.
I really hope you enjoy what I’ve made for you today. It was really hard doing the quality assurance part of this recipe. Taking bite after bite, to make sure they were just right for you. It’s was really hard work guys. Julia Child once said, “People who love to eat are always the best people.” So guess what? You’re the best! You know what else is the best? These Paleo Dark & Salty Caramel Pots. Spoons up!
And without further ado, here is the recipe (please try not to drool on your keyboard):
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Dark & Salty Caramel PotsYield: 2 (8 ounce) Wide Mouth Mason Jars
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Dark Chocolate Cake Pots
Ingredients:
- 1 cup sifted fine blanched almond flour
- 1 tablespoon coconut palm sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Few dashes of cinnamon
- 1 cup dark chocolate chips
- 1/2 cup canned coconut milk, full fat, room temperature
- 1/4 cup organic palm shortening
- 1/2 teaspoon vanilla extract
- 2 organic free-range eggs
- Fleur de sel (for garnish)
Directions:
1. Preheat oven to 350 degrees.
2. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together and set aside.
3. In a separate medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method by placing the bowl over a pot of simmering water set to medium heat and stirring until the chocolate is melted and the coconut milk is combined. Remove from heat. Using a rubber spatula stir in the organic palm shortening. Then stir the vanilla and eggs into the melted chocolate mixture.
4. Now fold the dry ingredients into the melted chocolate mixture and stir until completely combined.
5 Transfer batter into a piping bag or a Ziploc bag with the corner cut off. Squeeze the batter into the mason jars unti they are about 2/3 full, they will rise slightly when baking.
6. Bake for 25 minutes or until a toothpick comes out clean. While they are cooling go ahead and make your Paleo Whipped Cream and Paleo Salted Caramel Sauce.
7. To assemble the Paleo Dark and Salty Caramel Pots, spoon an oversized dollop of Paleo Whipped Cream on top of the cake, then heavily drizzle Paleo Caramel Sauce on top. Garnish with a sprinkle of fleur de sel. Enjoy!
Paleo Salted Caramel Sauce
Ingredients:
- 1/2 cup grass-fed butter
- 1/2 cup canned coconut milk, full fat, room temperature
- 1 cup coconut sugar
- 1/2 teaspoon vanilla extract
- Few pinches of fleur de sel
Directions:
1. Melt butter and coconut milk in a saucepan over low heat.
2. Once melted add the coconut sugar, vanilla extract, and salt. Stir until combined.
3. Bring the mixture to a rolling boil over medium-high heat. Let boil for 3 minutes, remove and stir until the mixture becomes a smooth liquid again. Repeat this process 3-4 times. Each time the mixture should get a little thicker and a little thicker. Remove from heat and let cool. As the mixture cools it will thicken even more.
4. While the caramel sauce is cooling, go ahead and make the Paleo Whipped Cream.
Paleo Whipped Cream
Ingredients:
- 1 can of canned coconut milk cream, full fat
- 1 tablespoon light raw honey
- 1 teaspoon vanilla extract
Directions:
1. Place 1 can of coconut milk and one medium metal bowl in the refrigerator overnight, a few days is better.
2. Turn the can upside down and open it. Drain the liquid coconut water.
3. Scrape the remaining thickened cream into the chilled metal bowl. Add honey and vanilla. Use a hand mixer on medium speed to beat and fluff together the ingredients until combined and creamy.
So what did you think about the Dark & Salty Caramel Pots? You’ve got some chocolate on your face. Hey I just met you, and this is crazy, but here’s my blog, so read it maybe?
Web:http://cleaneatingwithadirtymind.com
Facebook: http://www.facebook.com/cleaneatingwithadirtymind
Instagram:@vanessabarajas
Twitter: @cleandirtyeats
Ingredients:
- 1 cup sifted fine blanched almond flour
- 1 tablespoon coconut palm sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Few dashes of cinnamon
- 1 cup dark chocolate chips
- 1/2 cup canned coconut milk, full fat, room temperature
- 1/4 cup organic palm shortening
- 1/2 teaspoon vanilla extract
- 2 organic free-range eggs
- Fleur de sel (for garnish)
Directions:
1. Preheat oven to 350 degrees.
2. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together and set aside.
3. In a separate medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method by placing the bowl over a pot of simmering water set to medium heat and stirring until the chocolate is melted and the coconut milk is combined. Remove from heat. Using a rubber spatula stir in the organic palm shortening. Then stir the vanilla and eggs into the melted chocolate mixture.
4. Now fold the dry ingredients into the melted chocolate mixture and stir until completely combined.
5 Transfer batter into a piping bag or a Ziploc bag with the corner cut off. Squeeze the batter into the mason jars unti they are about 2/3 full, they will rise slightly when baking.
6. Bake for 25 minutes or until a toothpick comes out clean. While they are cooling go ahead and make your Paleo Whipped Cream and Paleo Salted Caramel Sauce.
7. To assemble the Paleo Dark and Salty Caramel Pots, spoon an oversized dollop of Paleo Whipped Cream on top of the cake, then heavily drizzle Paleo Caramel Sauce on top. Garnish with a sprinkle of fleur de sel. Enjoy!
Paleo Salted Caramel Sauce
Ingredients:
- 1/2 cup grass-fed butter
- 1/2 cup canned coconut milk, full fat, room temperature
- 1 cup coconut sugar
- 1/2 teaspoon vanilla extract
- Few pinches of fleur de sel
Directions:
1. Melt butter and coconut milk in a saucepan over low heat.
2. Once melted add the coconut sugar, vanilla extract, and salt. Stir until combined.
3. Bring the mixture to a rolling boil over medium-high heat. Let boil for 3 minutes, remove and stir until the mixture becomes a smooth liquid again. Repeat this process 3-4 times. Each time the mixture should get a little thicker and a little thicker. Remove from heat and let cool. As the mixture cools it will thicken even more.
4. While the caramel sauce is cooling, go ahead and make the Paleo Whipped Cream.
Paleo Whipped Cream
Ingredients:
- 1 can of canned coconut milk cream, full fat
- 1 tablespoon light raw honey
- 1 teaspoon vanilla extract
Directions:
1. Place 1 can of coconut milk and one medium metal bowl in the refrigerator overnight, a few days is better.
2. Turn the can upside down and open it. Drain the liquid coconut water.
3. Scrape the remaining thickened cream into the chilled metal bowl. Add honey and vanilla. Use a hand mixer on medium speed to beat and fluff together the ingredients until combined and creamy.
So what did you think about the Dark & Salty Caramel Pots? You’ve got some chocolate on your face. Hey I just met you, and this is crazy, but here’s my blog, so read it maybe?
Web:http://cleaneatingwithadirtymind.com
Facebook: http://www.facebook.com/cleaneatingwithadirtymind
Instagram:@vanessabarajas
Twitter: @cleandirtyeats
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