Chocolate Salted Caramel Tart

How could it be that this delicious, sea salt caramel chocolate tart is GUILT FREE?!?!?

Oh, you know. Chef Stef magic 😉

Caramel:
13.5 oz coconut milk
3/4 cup coconut palm sugar

Crust:
1 and 1/2 cups almonds, ground
pinch sea salt
1 egg
2 tablespoons coconut oil

Ganache:
3 oz dark chocolate
4 tablespoons coconut milk

1. Add the coconut milk and coconut palm sugar to a pot. Stir together and bring to a boil. Make sure you watch it so it doesn’t boil over!! Stir again and then let it simmer for about 45 minutes.
2. Now let’s work on the crust. Beat one egg and mix in the almond flour. You can save money and make your own by grinding up whole almonds. Add the coconut oil and the sea salt, then mix together until well combined. Press into a pie dish or any round baking dish you have.
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3. Remember to stir your caramel every once in a while!
4. Bake at 400 degrees for 15 minutes. Once it comes out, let it cool for 10 minutes before you pour in about one cup of caramel. Place in your fridge for as little as 30 minutes – or can also do overnight!
5. When that’s ready, you can start working on the chocolate ganache part. Melt the coconut milk, If you don’t have a double boiler, you can do a makeshift one like I did! Add in the chocolate and stir. It will only take less than a minute to melt and turn into the ganache so don’t walk away from it.
6. Take the dish out of the fridge and then pour the chocolate on top. Spread it around to make an even layer. Place back in your fridge until the chocolate is hardened and you’re ready to serve! The easiest way to cut through the chocolate on this bad boy is by running your knife under hot water first, wipe off the water, then slice. Easy as pie! Ha! Get it?IMG_1166

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7. Drizzle any leftover caramel on the slices so it looks all super fancy 😉
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Enjoy!!! PLEASE let me know if you try it out!! Send me a pic to one of my social medias!!
Stephanie
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Carrot Cake Protein Balls

These are surprisingly delicious, considering they are dairy free, gluten free and paleo! Super sweet from the natural sugars in the carrots and dates, this is a wonderfully simple, no bake, guilt free snack or dessert! Watch out though… very easy to eat the entire batch in one sitting 🙂

These ingredients will make 15 balls:
3/4 cup almonds (120g)
6 pitted dates
1/3 cup unsweetened flaked coconut (30g)
1/2 cup grated carrots (60g)
1/2 tsp cinnamon
1/4 tsp ground cloves
pinch sea salt
2 tbls melted coconut oil
cocoa powder (optional)

1. Grind the almonds into a powder. Set aside.

2. Blend together the dates and coconut. Add back in the almonds, and the carrots, cinnamon, ground cloves and sea salt. Mix as much as you can. Shake it up a few times if you’re blender is having some trouble.

3. Add the coconut oil and blend once more. (If your blender is having a hard time blending this mixture, just take out and mix with a spoon.)

4. Roll into balls, place on a plate and refrigerate! You can roll them in cocoa powder or toasted coconut if you’d like! 🙂

That’s it! Enjoy!
Stephanie

Chocolate Avocado Cookies

Gluten free, dairy free… these cookies just melt in your mouth! Absolutely delicious. These are the perfect fix if you are a choc-o-holic and just made a resolution to eat healthier in 2015!

I’ve seen this idea a few times and been curious. Made my own version and they were awesome! I highly recommend. No flour. No butter. Like… what?? They are so rich, you can’t eat more than one, so they are even portion controlled 😉

Ingredients to make 30 cookies:
1 ½ cups avocado
1 cup coconut sugar
2 eggs
1 cup dark cocoa powder
2 tbls chia seeds
1 tsp baking soda
1/2 cup dark chocolate chunks

If you’re making them, you might as well make this amount and freeze them. But you can always cut the ingredients in half if you’d like!

If you’ve never heard of chia seeds, google them. They have so many healthy benefits! They aren’t absolutely necessary in this recipe, but you should try them out.

Here are the most ridiculously easy steps ever:

1. Cream the avocado and coconut sugar together.

2. Mix in the eggs.

3. Then add in the cocoa powder, baking soda and chia seeds.

4. Once everything is well combined, mix in the chocolate chunks by hand!

5. Place small scoops on either parchment paper or baking sheets and bake at 350 for 10 minutes. Place on a cooling rack and then enjoy! They taste great warm, but also really great once they are cold!!

Let me know when you make them 🙂

I wish you all a happy and healthy new year!

Stephanie