paleo chocolate crepes with salted caramel

egg shells, cocoa and almond flour
chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes

I believe in the timing of things. My impatience often being put in its place by the realization that things happen when they’re supposed to - in their own time.

I toyed around with caramel sauce two years ago and for one reason or another abandoned the endeavor. But a few weeks ago I woke up on a blustery Friday morning determined to make caramel. I’m not exactly sure why this strong need, but I’m not one to question inspiration so I listened.

Typical caramel requires cream and sugar and since none of those are part of my diet, I set up camp around the stove determined to find the right substitutes to make my caramel dreams come true. I wanted a sticky, luscious consistency; sweet, salty, with a certain depth. I have to admit it’s not a bad job sitting near the stove with a spoon continuously adjusting and tasting, lips sticky from the concoction.

Then to my utter surprise, the caramel sauce I had dreamed of was becoming a reality before my eyes. Something so simple, with so few ingredients, yet so velvety and rich. A sprinkle of flaked salt and there it was, caramel sauce in all its glory.

With a jar of caramel sauce on my hands, I wondered what I could put it on. Sure, I could use my finger as a spoon and slowly make my way through the jar over the coming days, but I thought a more appropriate vehicle would be in oder and one that everyone could enjoy. Chocolate crepes were an obvious choice.

And so a little French paleo magic happened in my kitchen when chocolate crepes and salted caramel sauce met. I could go into detail about how delicious the combination is but I’ll let you try it for yourself…

chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes

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paleo chocolate crepes with salted caramel

  • prep time: 5 minutes

  • cooking time: 25 minutes

  • makes: 10 crepes


For chocolate crepes

For salted caramel sauce


  • small sauce pan

  • large mixing bowl

  • crepe pan or small stick frying pan

  • large whisk


In a small sauce pan, add coconut sugar, coconut cream and vanilla and bring to a boil. Reduce heat to low and simmer caramel for 25 minutes, stirring regularly.

When caramel has thickened, add a pinch of sea salt (or to taste) and pour into glass jar. Can be stored in the refrigerator for up to 2 weeks.

In large bowl combine all ingredients under crepes and whisk well.

On medium heat coat crepe pan with a little coconut oil. Add 1/4 cup of crepe batter and tilting pan, distribute evenly until you have the desired thickness. Cook for 1-2 minutes per side or until you start to see bubbles.

Continue with with the rest of the batter.

Serve with salted caramel sauce and optional, add banana slices as well.

You can store leftover crepes in the fridge for up to a week and re-heat for a few seconds in the micro or dry frying pan.

These chocolate crepes with salted caramel are a delicious treat if you’re looking for something special. They’re paleo, gluten free and vegetarian and are incredibly easy to make. So check out this delicious sweet and salty dessert. #paleodessert #paleo #glutenfree #grainfree #vegetarian #calmeats #sweets #chocolate #caramel #saltedcaramel #dairyfree #vegancaramel

5 ingredient paleo salted chocolate

4 ingredient paleo chocolate
4 ingredient paleo chocolate
4 ingredient paleo chocolate

I thought I could wait to share this recipe with you all but I can't, I'm just too hyped about it. 

The idea for the post was inspired by one of my dearest friends who also happens to be my co-worker. She and I spend copious amounts of time discussing food at work and outside of work. She will often bring one of the latest recipes she's made for me to sample or some new and exciting food she's picked up from one of her local stores. 

This time it was chocolate. But not just any chocolate - it was Icelandic chocolate with sea salt. Describing just how luscious, decadent and mindfuckingly good this chocolate was still wouldn't do it justice. I was at a loss for words. I slowly returned to my desk in awe trying my best to make this chocolate last - eating it a tiny bite at a time. 

While riding this chocolate high, I thought about some of my favorite Icelandic musicians and how I wish I could see Iceland and how much I didn't want to be sitting in my cubicle at that moment. But as I sat there, licking the last of the chocolate of my fingers, I wondered; couldn't I make my own chocolate? It may not be the Bjork of chocolate but I could try.

The trouble with regular chocolate is that it needs a binding agent typically in the form of soy lechitin to make it shelf stable. I'm guessing chocolate companies wouldn't make it too far if their products had to be frozen. But since I'm not most companies but just a woman with a sweet tooth and a particular sweet tooth for chocolate, I set out to recipe test my own. 

After several batches, some very excited children and more chocolate than I've eaten in about 5 months, I finally settled on a recipe. I still can't believe how easy it is to make. The caveat is you have to like coconut and you have to not mind keeping your chocolate in the freezer. If you're cool with those, read on. 

The only thing you'll need is cocoa powder, unrefined coconut oil, vanilla extract and maple syrup. You can use either stovetop to heat the coconut oil or micro. The end result will be a silky smooth chocolate that you won't be able to stop eating. Sorry not sorry. 

4 ingredient paleo chocolate
4 ingredient paleo chocolate

5  ingredient paleo chocolate

  • prep time: 2 minutes

  • cooking time: 1-2 minutes

  • freezing time: at least 1.5 - 2 hours

  • makes: 1 chocolate bar




Line your loaf pan with two crossing pieces of parchment paper (for easy removal)

Depending on what you'd like to use, either melt the coconut oil in a pan over the stove top, or heat the coconut oil in the microwave for 1 minute

Stir in cocoa powder, maple syrup and vanilla extract and mix well to combine until the chocolate mixture is smooth.

Pour chocolate mixture in your prepared loaf pan and sprinkle with salt. Freeze for at least 1.5 hours. 

Once chocolate is set, cut into chunks and store in freezer. 

Get your chocolate fix with none of the additives you find on store shelves. This paleo salted chocolate requires just five ingredients, is incredibly easy to make and is 100% delicious. Click to find out what you need to do to get your hands on this treat! #calmeats #chocolate #vegan #paleochocolate #paleodesserts #5ingredienttreats #paleo #vegantreats #glutenfreedesserts #glutenfree #dairyfree #dairyfreedesserts

paleo almond crusted chocolate truffles

paleo almond crusted chocolate truffles
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paleo almond crusted chocolate truffles
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Chocolate! I could leave just this single word and in my book, this blog post would be complete. I mean chocolate is kind of the perfect food. And no I'm not talking about that milky shit, I'm talking real, dark, intense chocolate. That in my opinion is the only one worthy of the name. While the other stuff of course tastes good, it doesn't have the je ne sais quoi dark chocolate has. 

Last week I found myself rummaging through the pantry looking for chocolate. I often lose track of that oh so glorious time of the month until my hormones go batshit crazy and I need chocolate like I need air. I can often be found sneaking in the pantry, eating chocolate chips by the handful. Not sure if it's psychological, physiological or cultural conditioning but needless to say, I'm usually a raging lunatic around that time of the month. Until fed some chocolate that is, then I become sweet as a purring cat. I kid - I can hear my husband roaring with laughter at that one. 

But anyway, I'm off topic. So here I was desperately trying to come up with something to make since I only had a container of cocoa powder on hand and truly don't think I would have gotten far had I attempted to eat that on its own. I had to quickly come up with something edible.

As if by some sort of chocolate divine intervention, a beam of light shone into the pantry and with voices sweetly echoing in the background, I floated towards the almond and coconut butter and hugged them to my bosom. I knew just what to make. Granted that it took me a bit to come up with the title but nonetheless, ladies and gents, I give you paleo almond crusted chocolate truffles. These things are seriously delicious and healthy - I mean, like actually good for you. There's no baking required and aside from letting the mixture cool for 15 minutes, these are ready to eat in about 20 minutes.

I used whole ingredients, like 100% cocoa powder, almond butter, raw honey, coconut butter, vanilla extract, cacao nibs and a dash of cinnamon. You could easily substitute cocoa powder for cacao. My trusty NutriBullet did all the work for grinding the almonds but I've used a food processor for keeping the almonds a bit larger and they're fantastic that way too. 

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paleo almond crusted chocolate truffles

prep time: 10 minutes
chilling time: 15 minutes in freezer
yields: 22-26 truffles



  • food processor

  • mixing bowl

  • parchment paper


Combine all ingredients aside from 2 tbsp cocoa powder and almonds. Once mixture is fully incorporated, chill in freezer for 15 minutes. 

Working quickly, roll chocolate mixture into balls and either dredge them in the chopped almonds or cocoa powder and set them on a sheet of parchment paper. 

Store the in an air tight container in the refrigerator.  

When you're in the mood for chocolate, why not make it healthy? These almond crusted chocolate truffles are made with whole ingredients - cocoa, honey, coconut and almond butter, vanilla extract and a pinch of honey. They're vegan, dairy free, gluten free and paleo. #calmeats, #paleochocoate, #chocolatetruffles, #vegandessert, #paleodessert, #glutenfreedessert, #dairyfreedessert #truffles #paleofood #sweets #treats #desserts #healthydesserts #healthytreats #healthytruffles

3 ingredient chocolate bark

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chocolate bark (1 of 8).jpg

My introduction to cooking started a long time ago. As I've mentioned in several blog posts that I grew up surrounded by cooks. My grandparents on both sides cooked, my mother cooked, my father mostly just hung out...but needless to say the influence was strong from both sides. 

When I was 11, I volunteered to make my very first dish. Nothing complicated, just a vegetable soup but while requesting that I be left alone in the kitchen sans supervision. Miraculously this was granted and I churned out a soup that was edible. I do recall the liberating feeling of being able to make what I wanted and how I wanted it without instruction from anyone else. 

But one person that influenced me in my adult life was a TV chef. It all started with Giada de Laurentiis. Her TV show, Every Day Italian had a feel to it that much reminded me of cooking in Romania. The concept was about using simple ingredients and creating beautiful meals without a lot of fuss. That instantly attracted me and I became a fan that followed her religiously through all her shows and most of her cookbooks and still do to this day.

In 2009, I decided I was going to take on a challenge. After having read Julie and Julia in 2005, I was set to put the experiement to the test myself - on a much smaller scale. I would cook my way through Giada's Kitchen. Two to three times a week, I would make a new recipe. It was by far one of the most expensive but rewarding challenges I've ever taken on. The experience demanded that I step out of my comfort zone and try ingredients I hadn't before used and cooking methods that were foreign to me.

Some things turned out beautifully and some not so much. What I took away from the experience, however, was what established my cooking philosophy. Keep it simple and focus on highlighting good ingredients. 

This is certainly the case for this paleo chocolate bark. I'm hesitant to even call it paleo but I will since I suppose by definition it does fall into the modern paleo template. It does not contain any dairy, soy, corn or gluten but it's definitely not diet food. While for the most part I eat well and don't overdo it on sweets, I do like to hop on board the indulgence train every once in a while. My thinking is - eat well most of the time but don't deprive yourself. If you do, you're never going to succeed in the long run and will look at food in a militant sort of way. Something to be controlled rather than something to be enjoyed. And when it comes to chocolate...well... 

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3 ingredient chocolate bark

  • prep time: 1 minute

  • cooking time: 10 minutes

  • refrigeration time: 1-2 hours

  • makes: 20 servings


  • 1 bag dark chocolate chips (I use these)

  • 3 tbsp roasted sliced almonds

  • pinch of himalayan sea salt


  • small or medium glass bowl

  • sauce pan

  • 2 baking sheets

  • parchment paper


Preheat oven to 350 degrees. Place almond slices on a baking sheet and roast for 5-6 minutes until fragrant. Remove from oven and set aside.

Place entire bag of chocolate chips in bowl. Add about an inch of water to sauce pan, turn on heat to medium and place bowl on top of pan to create a double boiler. With a spatula stir the chocolate chips continuously until chocolate has melted.

Add parchment paper to baking sheet and slowly pour the chocolate, spreading it out with spatula in a thin even layer.

Add seas salt, almonds and refrigerate for an hour or longer. Break up bark however you'd like and serve. 

This is a speedy 3 ingredient holiday dessert that will take you minutes to prepare.It’s delicious and allergy friendly. #paleobark, #chocoaltepaleobark, #paleo, #chocolatebark, #paleo, #vegan, #cameats, #paleo,

5 ingredient chocolate hazelnut bites

5 ingredient chocolate hazelnut bites

Growing up in Germany I ate a ton of Ferrero Rocher. You can say my whole family had a bit of an obsession with them. While they taste fantastic, they're no longer on my indulgence list. With ingredients such as modified palm oil, wheat flour, whey powder just to name a few, I would be paying a hefty price if I wanted to indulge in them.

But when I think back on eating these truffles, I don't think of the chocolatey goodness itself, but rather the memories around them. As these guys were a staple in any German household, especially around the holidays, that's mostly what I associate them with. Sitting in a cozy house on a snowy street in the village we lived in, watching my little brother build intricate lego structures while I worked diligently on my sticker collection. My parents in the next room, drinking coffee and chain smoking cigarettes.

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