1 packet of HGG paleo chocolate baking mix
150g oil (I used macadamia but you can use whatever you like) or melted butter
1/2 cup dessicated coconut
up to 4 tbl of maple syrup or honey
1 egg or 2 tbl ground chia seeds or flaxseeds for binding
1 can full fat coconut cream
1/2 cup grade b maple syrup (can use honey if you prefer, but I find the maple gives the best caramel taste)
1 tsp vanilla
1 tbsp ghee or palm shortening/coconut oil (optional but I think it makes it creamier)
pinch salt
200g 72% or higher dark chocolate
160g of coconut cream (only add if you want a creamy chocolate texture)

This is another recipe inspired by hubby. He looooooves his caramel, and now so do I. I’m in heaven licking the bowl after making caramel. You can easily make this too by grabbing our Chocolate Baking Mix here


Mix all the ingredients for the base together well and pour into a lined square tin.
Bake in oven at 180 for 20-30 min until the sides start looking crisp. It will solidify as it cools, but it’s always good to cook longer so you get a nice crisp base.

As it’s baking make the caramel following our recipe here

Once the base has cooked and settled (cooled but still a little warm) pour the caramel over the top.

Let the caramel settle whilst making the chocolate layer.

Melt your dark chocolate in a double boiler (bowl over pot with simmering water)
or melt your chocolate and coconut cream using the same method

Pour the chocolate over the caramel, let sit for couple of minutes then pop in fridge to cool and harden.

Store in the fridge too. Can also go in the freezer (bet it would taste good frozen too)
Ready to make it? Here is the baking mix
Enjoy, and let me know if you have any questions.

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