Velvet Paleo Caramel Torte

Allergens

None

Ingredients

• 2 cups almond flour 1/2 cup coconut flour 1/4 teaspoon salt 1/2 cup coconut oil, melted 1/2 cup maple syrup 3 large eggs 1/2 cup almond butter For the Caramel: 1 cup dates, pitted and soaked 1/2 cup almond milk 1 teaspoon vanilla extract For the Ganache: 1 cup dark chocolate, chopped 1/2 cup full
• fat coconut milk

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, and salt. Add in the melted coconut oil, maple syrup, eggs, and almond butter. Mix until well combined and smooth.
3. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 30 minutes or until a toothpick inserted comes out clean. Let it cool completely.
4. For the caramel, blend the soaked dates, almond milk, and vanilla extract in a high speed blender until smooth and creamy. Set aside.
5. To make the ganache, combine the chopped dark chocolate and coconut milk in a heatproof bowl set over a double boiler. Stir gently until melted and smooth. Remove from heat and let it cool to room temperature.
6. Once the cake is completely cooled, pour the caramel evenly over the top of the cake, spreading it out with an offset spatula. Allow the caramel layer to set for a few minutes before pouring the ganache on top. Spread the ganache evenly using a spatula.
7. Refrigerate the torte for at least 2 hours or until the ganache has set. Before serving, allow it to sit at room temperature for about 15 minutes. Slice and enjoy!

Chef’s Insight

Be sure to allow the torte to cool completely before adding the caramel and ganache layers. This will ensure that your layers set properly and remain stable.

Notes

This recipe is gluten-free, dairy-free, and refined sugar-free, making it suitable for those following a Paleo diet or with dietary restrictions.