Paleo Tortillas

With these paleo tortillas, you don’t have to miss out on taco night if you’re paleo or Whole 30. A simple mix of cassava and coconut flours, water, apple cider vinegar, extra virgin olive oil and salt makes the perfect tortilla for your favorite fillings. They’re vegan too!

paleo tortillas

Tacos, oh tacos. How I love thee. I’ve payed homage to the beloved taco on many occasions on this blog so I thought it was time to actually give the paleo tortilla a proper shout out.

I’ll be the first one to say it: my stomach isn’t great. I wish it wasn’t so, but it’s the truth. If I don’t eat in such a way that supports it, I’m in pain; not just for a day but several. It’s unfortunate but it’s my reality. No need for me to sit here and whine about it because I know full well what I need to do to not feel that way.

So when taco night rolls around, everyone in my house is usually enjoying either corn or flour tortillas to wrap up delicious fillings, while I have a blast with my lettuce wraps. Don’t get me wrong, lettuce wraps have their time and place and are a fantastic super low carb option. However, when you’re in the mood for substance but are faced with pain if you go the processed corn route, that can be quite disappointing. But fear not, in come paleo cassava tortillas.

I’ve been sprinkling them in a few taco recipes so I wanted to fill you in on the easiest way to make cassava paleo tortillas at home with only a few ingredients and the right technique. To me there’s something very satisfying about mastering the seemingly simple stuff that requires a bit of skill.

paleo tortillas
hands and flour
hands and dough
pieces of paleo tortilla dough
paleo tortilla dough
paleo tortilla dough

Tips for making the paleo tortillas

So let’s talk about paleo tortillas. While it all seems pretty straight forward, if you’re a kitchen nerd like me and frequently enjoy getting your hands dirty (and you will with this recipe), there are a few techniques that will come in handy for getting the perfect paleo tortilla every single time.

What’s the best flour to use for paleo tortillas?

Cassava and coconut and here is why. Cassava flour adds an almost glutenous like texture that’s reminiscent of a regular tortilla but in my opinion cassava flour adds much more flavor. I also add a little coconut flour for flavor and absorbency. Coconut flour is a sponge and absorbs any liquid it touches.

I found the ratio of one cup cassava to 2 tbsp coconut flour to give the ideal consistency I was after (post several failed attempts).

Can you use tapioca flour instead of cassava for paleo tortillas?

No and here’s why. There is a distinct difference in how the two are processed. Tapioca is starch extracted from the root and processed while tapioca is simply the whole root, ground. The texture of dishes will be significantly different and unfortunately tapioca will not yield a pliable dough the way cassava can.

Where can you find cassava flour?

Most grocery stores carry coconut and almond flour, but not many carry cassava unless you have access to a Whole Foods or a specialty store. But don’t worry, I like getting mine online because it’s often cheaper. I find this brand to be particularly great for making paleo tortillas.

Are paleo tortillas vegan?

Yes, paleo tortillas are 100% vegan. The only ingredients required are cassava flour, coconut flour, water, apple cider vinegar, olive oil and salt.

Best way to make paleo tortillas

It’s taken a lot of fails to get to this place but I find using wax paper to roll out the tortillas to be most efficient. Since the dough is quite sticky and our working hands tend to be warm, the tortilla is not easy to transfer from work surface to pan without losing half of it.

So here’s the method. One you’ve made your dough, you roll it into a tube and cut it into 10 pieces (count this by making a small incision with a knife before you actually cut, so you end up with 10 even pieces). Sprinkle the pieces with cassava flour. Cut several pieces of wax paper into large enough squares to roll out the tortillas. Roughly 10” squares. You can use them a few times.

Sprinkle cassava flour on one of the wax paper pieces and place the piece of dough on top. Add another sprinkling of cassava flour and cover with a second piece of wax paper. With a rolling pin, roll the dough to a desired size, so it’s thin and pliable.

Take the pieces of wax paper, remove the top one and just let the tortilla basically flop from one piece of the wax paper to the other. This will make it extra easy to add it to the pan without it sticking to the wax paper.

When you’re ready, add it to the hot skillet by placing the tortilla face down and lifting the piece of wax paper off. Cook for about 2 minutes until you start to see bubbles and a few dark spots. Flip and cook for another 2-3 minutes. Repeat with the rest of the tortillas.

Can you make paleo tortillas without wax paper?

You absolutely can if you are using a tortilla maker. If you don’t have one, I highly recommend using a biodegradable wax paper.

What’s the best skillet to use for paleo tortillas?

The skillet is up to you but the ones I find work best are a non stick ceramic skillet and of course or my favorite, a cast iron skillet. Make sure whichever one you choose, that you preheat it on medium. Or again, if you have tortilla maker, that’s going to make your life much simpler.

Final thoughts on paleo tortillas

I think you’ll be delightfully surprised at how tasty these paleo tortillas are and how much more pleasureful it is eating something you made vs. something that was purchased. It takes a little bit of practice but I hope you enjoy making and eating these paleo tortillas as much as I do. And what makes making these even more enjoyable is a glass of wine…but that of course is optional!

As far as some ideas for how to eat them, check out some suggestions here.

wine, jar and tortilla dough
rolled out paleo tortilla dough
paleo tortilla in skillet
paleo tortillas and hand
paleo tortillas

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paleo tortillas

  • prep time: 15 minutes

  • cooking time: 20-25 minutes

  • makes: 10 tortillas



  • large mixing bowl

  • small ceramic non-nonstick or cast iron

  • wax paper

  • rolling pin


  1. Combine all ingredients under cassava flour tortillas and mix by well by hand.

  2. Roll out dough into long tube and cut into 10 equal pieces. Roll each into a ball and coat with a sprinkling of cassava flour and even add some to the wax paper to prevent from sticking. Place each ball between 2 pieces of wax paper and roll out until you have the desired thickness. Then gently peel the tortilla and gently flip back and forth between the two piece of wax paper.

  3. Preheat dry skillet on medium heat. Place tortilla face down in the pan and remove wax paper. Heat until tortillas starts to bubble - about 2-3 minutes per side. Repeat until all tortillas are cooked.

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Making paleo tortillas is incredibly easy and fun! All you need is cassava flour, coconut flour, water, apple cider vinegar, olive oil and salt. And no tortilla maker needed! A little wax paper will do the trick. So check out this 6 ingredient paleo tortilla recipe. #cassava #cassavatortillas #paleotortillas #paleo #whole30tortillas #calmeats #vegantortillas #vegantacos #paleotacos #tortillas #tortillarecipe #whole30 #vegan
Making paleo tortillas is incredibly easy and fun! All you need is cassava flour, coconut flour, water, apple cider vinegar, olive oil and salt. And no tortilla maker needed! A little wax paper will do the trick. So check out this 6 ingredient paleo tortilla recipe. #cassava #cassavatortillas #paleotortillas #paleo #whole30tortillas #vegantortillas #vegantacos #paleotacos #tortillas #calmeats #tortillarecipe #whole30 #vegan
Making paleo tortillas is incredibly easy and fun! All you need is cassava flour, coconut flour, water, apple cider vinegar, olive oil and salt. And no tortilla maker needed! A little wax paper will do the trick. So check out this 6 ingredient paleo tortilla recipe. #cassava #cassavatortillas #paleotortillas #paleo #whole30tortillas #calmeats #vegantortillas #vegantacos #paleotacos #tortillas #tortillarecipe #whole30 #vegan

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Polenta with Mushrooms, Kale and Roasted Carrots

A super simple creamy polenta recipe with a tasty mushroom, kale and red onion sauce, along with dijon brushed roasted carrots. It's vegan, gluten and dairy free.

freshly picked carrots
bunch freshly picked carrots
freshly picked carrots
fresh carrots
kale, mushrooms, carrots and red onion

I like routine - it can be cathartic, even necessary. But at times can feel oppressive and restrictive. When I become particularly aware of the daily repetition, a slightly suffocating feeling emerges from the depths of my being, gripping, like two imaginary hands forcibly choking me. Breath doesn’t flow in and out the way it ought to, energy feeling trapped. 

There’s an urging to depart from repetitive thoughts, actions and ways. And perhaps not in a grand fashion, like picking up and moving to a new country but by simply changing something in my routine. Even the slightest shift can suddenly redirect my focus, rearrange my thinking and open up new ideas. That’s when I feel an ease, a release, a lessening in the grip around my throat. Breath flows steady. In and out. 

I believe these smothering feelings are necessary for growth and change. It’s our body and mind’s way of sending us signals that we need to refocus and rearrange, if only energetically. I often think it’s in those moments that the universe is trying to tell us something and all we have to do is listen. It can be something substantial or merely changing up routine in the kitchen. 

Feeling stagnant comes in many forms and I realized that no matter how much I love fresh tomatoes, zucchini and strawberries, there comes a point in the season where I just want to move on, experience something new and fresh. And sure, there’s still over a month of summer left, but I’m finding a certain shift happening every August. I’m ready to experiment with fall produce. 

Luckily I need not look too far for inspiration as my little garden is the perfect muse. A few kale leaves and a bunch of carrots set the tone for the recipe. I had leftover red onion along with some sliced mushrooms in the fridge and pulled it all together in no time. But there was one thing missing. A base for what would be a mushroom ragout and roasted carrots.

While neither paleo nor whole 30, but certainly gluten free, today’s recipe base holds a certain sweetness for me and was a staple growing up. And it is a 180 from what I normally cook but I wanted to go with it. I’m talking about polenta. I felt it was the ideal companion for the flavorful mushrooms, kale and roasted carrots. 

It’s become one of my favorite dishes not just because it’s incredibly easy to make but but tasted really freaking delicious! You won’t miss the meat as the mushrooms create a rich and hearty sauce that’s rich yet healthy and nutritious. But you could always experiment with a protein if you wanted to. Check out the below suggestion.

Should you soak the polenta first?

While not necessary if you’re in a hurry, I highly recommend it. I do eat some gluten free grains from time to time, and when I do, they usually have to be soaked first. That makes a big impact on digestion and can cut down on the anti-nutrients often found in grains.

Can you use a paleo substitute for polenta?

Absolutely! You can find a recipe for home made cauliflower rice here and what you’ll want to do is just give the cauliflower rice some additional pulses until it reaches the desired polenta size.

Can you add a protein?

Yes, you can. I’ve tried several variations of this recipe and it works particularly well with a quality sausage. Before you start cooking the onion, you could simply cook the sausage first, remove and set aside and then add in the onions and continue with the recipe. Before serving, just slice the sausage and toss it in with the mushroom mix.

Whichever variation you make, you’ll find this to be a perfect comfort food for any time of year, but it works especially well once the season turns a little cooler.

kale mushrooms and red onion
polenta with mushrooms, kale and roasted carrots
polenta with mushrooms, kale and roasted carrots
polenta with mushrooms, kale and roasted carrots
polenta with mushrooms, kale and roasted carrots

polenta with mushrooms, kale and roasted carrots

  • soaking time: 12 hours

  • prep time: 10 minutes

  • cooking time: 30 minutes

  • makes: 4-6 servings


  • 1 cup dry polenta

  • 3 cups water

  • 1/2 cup broth of your choice

  • 2 tbsp ghee

  • 5 tbsp olive oil divided

  • 1 lb portabella mushrooms

  • 1/2 red onion, chopped

  • 2 cloves garlic, minced

  • 2 cups chopped kale

  • 1 tsp chopped fresh thyme

  • 1 lb carrots with stem

  • 1 1/2 tsp salt divided

  • 1/2 tsp ground pepper, divided

  • 1 tsp dijon mustard

  • 1 tsp lemon juice

  • 1/2 cup dry white wine (or broth if whole 30)

  • optional: chopped Italian parsley


  • sheet pan

  • parchment paper

  • soup pot

  • small mixing bowl

  • large skillet (preferably cast iron)


  1. In large soup pot, add polenta along with 3 cups water, 1/2 tsp salt, cover and let soak overnight.

  2. The next day, start simmering polenta for 10 minutes stirring continuously. Add broth and continue simmering, while stirring regularly for another 10-15 minutes. Add ghee and if you want, additional salt and turn heat to the lowest setting and continue simmering.

  3. * If you don’t want to pre-soak the polenta, just follow package instructions.

  4. Meanwhile preheat oven to 400 degrees.

  5. Trim greens off carrots and slice them in half. Add carrots to parchment paper lined sheet and add 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp freshly ground pepper and combine. Roast carrots for 25 minutes or until tender but with a slight bite.

  6. In small mixing bowl combine dijon mustard, 3 tbsp olive oil and 1 tsp lemon juice and whisk well. Set aside.

  7. Meanwhile, preheat cast iron skillet on medium heat, add 1 tbsp olive oil and chopped red onion and a pinch of salt. Cook until translucent, about 10 minutes. Next add garlic and cook for 30 seconds. Turn up heat, add wine or broth and deglaze pan for 2 minutes.

  8. Reduce heat back to medium and add sliced, mushrooms, thyme and kale. Cook for 10 minutes until mushrooms are soft and kale has wilted.

  9. Remove carrots from oven and immediately brush with 1/3 of the dijon lemon and oil mixture.

  10. Add the remaining mixture to the mushrooms and stir well.

  11. To plate, add polenta, roasted carrots, mushroom mixture and if you want, sprinkle with chopped parsley or additional thyme.

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Polenta is easy to make and versatile. Add a quick mushroom ragout and roasted carrots and you’ve got a delaicious, vegan, dairy free and gluten free dinner! Check it out for yourself! #vegan #calmeats #polenta #vegetarian #glutenfree #dairyfree #polenta #mushrooms #fallrecipes #fallfood #comfortfood
Polenta is easy to make and versatile. Add a quick mushroom ragout and roasted carrots and you’ve got a delaicious, vegan, dairy free and gluten free dinner! Check it out for yourself! #vegan #calmeats #polenta #vegetarian #glutenfree #dairyfree #polenta #mushrooms #fallrecipes #fallfood #comfortfood
Polenta is easy to make and versatile. Add a quick mushroom ragout and roasted carrots and you’ve got a delaicious, vegan, dairy free and gluten free dinner! Check it out for yourself! #vegan #calmeats #polenta #vegetarian #glutenfree #dairyfree #polenta #mushrooms #fallrecipes #fallfood #comfortfood

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Glazed Lemon Loaf Cake from the Chinese Medicine Cookbook

Start your day with this lemony and uplifting loaf cake or have it as a snack or desert! If you love lemon, you’re guaranteed to love this cake!

glazed lemon loaf cake
egg shells
loaf cake-3.jpg
lemons, coconut flour and basil

Whenever I make any sort of dessert, somehow, I find myself instinctively gravitating towards chocolate. I’m attracted to it like moths are to flame and realized just recently how many chocolate desserts I’ve made for the blog. But not today! Today is all about lemons! And that’s a good thing because lemon just so happen to be an ingredient I’m never without. And that’s not an exaggeration. I will pack lemons for overnight trips, in case I don’t have easy access to a market. And yes, my clothes and travel bag may have a hint of lemon and that’s quite pleasant, but I digress.

So, where was I? Right, I wanted to introduce today’s recipe, glazed lemon loaf cake, which immediately caught my eye when browsing through my friend Stacey Isaac’s newly released cookbook: The Chinese Medicine Cookbook: Nourishing Recipes to Heal and Thrive.

Since I grew up eating loaf cakes for breakfast quite often, I thought this was a wonderful recipe to explore, which instantly took me back to my childhood. Only this lemon cake uses gut healthy ingredients and is bursting with lemon flavor and you get just the right amount of sweetness.

So aside from being sounding delicious, what drew me to Stacey’s cookbook is that all of the recipes are meant to heal and nourish the body through food by focusing on traditional Chinese Medicine principles. The entire book is filled with wisdom. You can learn about the basic concepts of Chinese Food Therapy, what foods are best to eat at what time of year.

And I only thought it appropriate that I make a recipe which focuses its flavors on Fall, since we’ll soon be entering the season. And while this glazed lemon loaf cake is a healthy indulgence, it also uses a fair amount of lemon, which in Chinese Medicine is said to help with improved digestion, hydration, soothing dry skin, relieving coughs as well as constipation.

Is the lemon loaf cake grain free?

Yes, the cake is paleo, grain free, gluten free and dairy free and of course this works out for us! It is sweetened with nothing but honey, is nutrient dense, high in protein and flavorful. I can’t wait to share this recipe with you all! And I hope you enjoy this cookbook as much as I did! You can order it right here and get a dose of Chinese Medicine insight.

Tips for making lemon loaf cake

I recommend cooking the cake on the middle rack and making sure the oven door stays closed until you get to about 45 minutes. Then test it with either a knife or toothpick to make sure the cake fully cooks.

Also, while I opted for hand whisking, if you prefer a mixer, that will give you the smoothest possible consistency.

Is the glaze mandatory

I thought that cake was wonderful with and without the glaze so it is entirely up to you if you want to take the additional step. It will add additional moisture to the cake so again, it’s completely up to you!

glazed lemon loaf cake

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glazed lemon loaf cake from the chinese medicine cookbook

  • prep time: 10 minutes

  • cooking time: 45 minutes

  • makes: 1 loaf


For cake:

  • 6 large eggs

  • ¼ cup coconut oil, melted and cooled plus extra for coating pan

  • zest and juice from 2 lemons

  • 3/4 cup almond or cashew milk

  • ⅓ cup raw honey, melted and cooled slightly

  • ⅔ cup coconut flour

  • 1 1/4 tsp baking soda

  • ¼ tsp sea salt

For glaze:

  • 2 Tbs coconut oil

  • 2 Tbs raw honey

  • 2 Tbs almond milk

  • zest and juice from 1 lemon

  • ½ tsp pure vanilla extract


  • large mixing bowl

  • loaf pan


  1. Preheat the oven to 350°F.

  2. Grease a loaf pan with the coconut oil.

  3. Put all of the cake ingredients into the bowl of a mixer and mix until well combined.

  4. Pour into the loaf pan.

  5. Place on the middle rack of the oven and bake until a knife inserted into the center comes out clean and the top is golden brown. About 45-50 minutes.

  6. Remove the cake from oven and let the pan cool on a rack.

  7. When the pan is cool, remove the cake and let it cool completely on the rack, out of the pan.

  8. For the glaze: add all of the glaze ingredients into a small pot and simmer over low heat until it's all melted together. Turn off heat and let cool slightly

  9. When the cake is completely cool, pour the glaze over the top of the cake. Enjoy!

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If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert
If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert
If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert

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Thai Coconut Soup with Chicken and Lemongrass

thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass

Sometimes I see things quite clearly but it takes a bit for them to fall into place. At times I want to rush the process but when it’s not quite solid in my mind, it gets tucked away. And when I least expect it, it hits me like a pile of bricks. I can’t stop thinking about it and want it more than anything.

So this recipe took shape. I wrote the name of it months ago and did nothing with it. I’d glance at it occasionally in my reminders and ignore it. I knew I wanted to make it but the details were blurry. However, several days ago, as I sat at my grey desk at work, surrounded by fluorescent lights, emails dinging away, I saw it all before me; colorful, each ingredient pouring out of my thoughts as though I’d made it before. I feverishly wrote, seeing it unfold in my mind’s eye.

I don’t question these moments. They can’t be chased, sought out or wished for. They happen as if by divine intervention. They feel real, raw and gratifying.

But the truth is, this recipe is anything but miraculous - it’s just really damn good. Saying that about my own food makes me sound slightly if not quite narcissistic but I’ll be honest, I loved it. It took one try - because I knew what I wanted it to be. I sat over the pot with spices at the ready…adding steadily until it became a reality. For this coconut soup, the broth is everything.

The beauty is that you most likely already have these ingredients in your pantry and fridge. You need coconut milk, broth, spices, a few veggies and rotisserie chicken. That's right - I wanted to keep it simple and find that rotisserie chicken adds a unique flavor to the broth.

But there’s one ingredient that makes this whole dish - and that’s lemongrass. It seems insignificant, considering that it’s just a stalk but I assure you, it’s where the flavor lies. Most grocery stores carry it and if not, good old Amazon is always a good option. I promise, you won’t regret making the effort to obtain it as it will truly make the soup.

thai coconut soup-10.jpg
thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass
thai coconut soup with chicken and lemongrass

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thai coconut soup with chicken and lemongrass

  • prep time: 5 minutes

  • cooking time: 25

  • makes: 4-6 servings



  • large soup pot


Bring chicken broth, coconut milk, red Thai chili paste, coriander, smashed garlic, ginger and lemongrass to a boil. Reduce heat and cook on low for 10 minutes.

Add mushrooms, red pepper, sugar, salt and chicken and (potato optional) and cook for another 15 minutes on low until veggies have softened.

Lastly, add basil and cilantro, lime juice, remove lemon grass and if you wish garlic cloves and serve with additional chopped basil.

I like to serve this with a 1/4 cup white rice in the center or simply on its own.

If you like Thai soup, you’re going to love this one because it’s easy to make and far better for you than any takeout soup! The flavor of lemongrass, Thai red curry sauce and coconut milk are a feast for the senses. #paleo #glutenfree #chicken #thaicoconutsoup #coconutsoup #thaisoup #thaicuisine #thaifood #calmeats #grainfree #whole30

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