Today’s guest recipe is a delicious paleo-friendly treat from the book Paleo Treats by Suzanne Perazzini! Her new e-book features buckets of delicious paleo friendly treats to help you stick with your dietary goals of giving up grain or sugar. You can check it out here.
Wondering if you can get away with this deliciousness on the GAPS diet? Here’s my post on GAPS Cheats, check it out, and make your own decisions.
CHOCOLATE CARAMEL SLICE
For the base:
500g /17.5oz sugarless chocolate
6 eggs (separated)
250g/9oz coconut oil
1 tsp vanilla
24g/1oz Stevia
For the filling:
1/2 cup coconut oil
1/2 cup honey
1 cup coconut cream
1/2 tbsp gelatin
For the topping:
1/2 cup coconut cream
150g /5oz sugarless chocolate
Method
For the base:
1. Preheat oven to 350°F/180°C
2. Chop chocolate into the top of a double boiler and add the coconut oil.
3. Place over simmering water and melt. Add the vanilla and remove from the heat then quickly stir the egg yolks into the chocolate.
4. Beat egg whites in a bowl until stiff but not dry.
5. Beat in the stevia a little at a time until stiff peaks form.
6. Stir 2-3 tbsp of meringue into the chocolate then gradually fold the chocolate into the meringue.
7. Turn into a greased and lined 17.5 x 27.5cm/7” x 11” baking tin and bake for 20 mins.
8. Remove from oven and cool.
For the filling:
1. Dissolve the gelatin in a little very hot water.
2. Place the oil and honey in a saucepan and bring to the boil.
3. Boil until it reaches the soft ball stage. (Drop a little into a glass of cold water and see if it forms a ball of set caramel).
4. Remove immediately from the heat.
5. Add the cream slowly so it doesn’t splatter
6. Beat until the caramel is smooth.
7. Add the dissolved gelatin and beat again to incorporate it.
8. Cool completely and use in your chosen recipe.
9. Place in the fridge until cold but not set.
10. Pour the caramel onto the cooled base.
11. Place in the fridge to set.
For the chocolate ganache:
1. Heat the coconut cream gently in a saucepan.
2. Break up the chocolate into smallish pieces and place in a heatproof basin.
3. Pour the hot cream over the chocolate and let it stand for a while.
4. Stir vigorously to a smooth paste.
5. If there are still pieces of unmelted chocolate, place in the microwave for 20 seconds and stir again.
6. Place in the fridge to firm up before using – about 15 minutes
7. Spread the chocolate ganache over the set caramel.
8. Place in the fridge to set.
9. When set, remove from the tin and cut into slices with a hot knife (run under hot water between slices).
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This looks absolutely delightful! Thank you so much for sharing! Yum! Blessings, Kelly
This looks positively decadent. Genius! Thank you for posting it.