Paleo Chocolate Cake with Caramel Sauce
For the cake:
1 c. almond butter
2 large eggs
1/3 c. melted coconut oil
1/2 tsp. sea salt
1/2 tsp baking soda
2 tsp. vanilla
1/4 c unsweetened cocoa powder
1/3 c. coconut palm sugar*
1/3 c. water*
For the caramel sauce:
1 can full fat coconut milk
1/3 c. coconut palm sugar
Preheat your oven to 350. Grease 9x9 pan well with oil of choice. (Coconut, olive...)
Pour can of coconut milk in sauce pan on medium low heat and add sugar for topping. When steam begins to lift turn heat down to low and allow to reduce up to an hour, stirring occasionally. When reduced to about half remove from heat and allow to cool.
Place all ingredients for cake in blender or food processor. I found it easiest to leave the almond butter out until all other ingredients were well mixed and slowly add it. When it is well mixed pour batter into your greased pan and spread out evenly. Place cake in oven and bake for about 30 minutes.
Serve cake with coconut milk topping and enjoy!!
Feel like making it feel a little fancier and have time to plan ahead? Store an opened can of coconut milk in your fridge for a few days and it will turn into a whipped topping like consistency!
*You can also use maple syrup or honey, but if you use a liquid sweetener omit the extra water.