Chocolate Carmel Tort (Paleo and Vegan)

Sunday baking, welcome Chocolate Carmel Tort! Paleo, low carb, refined sugar free and vegan, with all the taste you want of course!

Crust:

2 1/2 cups almond flour

1/2 shredded coconut unsweetened 

6 tablespoons coconut oil melted

4 tablespoons of coconut sugar

Carmel filling:

1 cup almond butter

2/3 cup coconut oil

2/3 cup honey 

1 teaspoon vanilla 

Pinch of salt

Chocolate ganache:

10oz baking chocolate

1 cup of coconut canned milk

Preheat oven at 350. Combine almond flour, coconut flakes and coconut sugar, then add coconut oil. Press into a 9 inch tort dish. Bake for 12 mins.

While the crust is baking, combine almond butter, coconut oil and honey in a pan on high heat. Once melted, remove from heat and add vanilla and salt. Pour on top of crust and put in freezer for 30 mins to harden.

Put the coconut milk in the microwave for 1 min till bubbling. Pour over chocolate in a bowl, let sit for a few mins. Whisk together and pour over harden Carmel sauce, return to freezer for 30 mins.

Serve right away or save in the fridge for a week or freeze for a month. Happy healthy indulging~ Katie