Yup, a chocolate version was born. I changed my base recipe. Using this one as a starting point, I have made chocolate versions of these before as cookies so it was easy.
Chocolate Cheesecake Bites
Preheat to 350.
Mix 2 cups of almond flour, 1/2 c gluten free blend, 1/2 c unsweetened cocoa powder, 1/3 c maple syrup, and 1/4 c melted butter.
Press the dough into grease mini muffin tins.
Bake for 8 minutes.
Allow to cool fully. While you are waiting make the filling and caramel topping.
In a medium sauce pan combine 1 cup full fat coconut milk, 1 c coconut sugar, 1 tsp vanilla extract. Stir to combine. Bring to a boil and cook for 12 minutes. Reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon. (This is practically straight from Paleomg.com) This…
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