Thick gooey caramel layer on a bed of dark chocolate, dried figs, sprinkled with corse sea salt all encompassed by a cinnamon, crunchy crust, this little dessert will satisfy all of your cravings! Not to mention dairy-free and paleo.
Preheat the oven to 350 F. Then, in a large bowl, mix together the almond flour, potato starch, cinnamon, and salt.
Add in the grapeseed oil, maple syrup, and almond extract. Mix until a crumby dough forms.
In 4 small crème brulée dishes, evenly divide the dough and press down the dough to form a crust, covering both the bottom and sides of the dish (see above photo for example).
Place dishes in oven for 13-15 minutes. Crust is done when it is light golden brown in color. Set aside for later.
Using a double boiler or microwave, melt the chocolate and the coconut oil until it forms a smooth, liquid mixture. Then pour 12 grams of chocolate in the bottom of each of the crusts that you just baked.
Next, add the chopped figs to the bottom of the dish (see above photo for example). You don't want the figs to be too thickly sliced, or too large of pieces. Try to use thin, small pieces of fig. Set dishes aside.
Next begin making the caramel sauce. In a medium saucepan, add the honey and bring to a boil over medium-high heat. Once the honey has started to boil, set a timer for about 5 minutes. Be sure to stir the caramel regularly. It will have started to take a dark brown color. You want to be very careful not to over cook the caramel though, otherwise it may turn into brittle
Add the coconut milk and salt, and reduce the heat to medium, and let caramel continue to cook for another 8-10 minutes. Stir the caramel frequently throughout. It's finished when it begins to form bubbles, and when you run a spoon through it and the caramel holds for a moment before falling back in place. Remove pan from heat and let cool for 5 minutes.
After 5 minutes, add in the white almond butter. Stir until a smooth mixture is formed.
Pour the smoothed mixture into each dish, filling just to the top. Let cool for at least 10 minutes before garnishing. They can be stored in the fridge until you're ready to enjoy. Optional: garnish with dried fig, melted dark chocolate, and corse sea salt. Bon appétit!