Yup, a chocolate version was born. I changed my base recipe. Using this one as a starting point, I have made chocolate versions of these before as cookies so it was easy.
Chocolate Cheesecake Bites
Preheat to 350.
Mix 2 cups of almond flour, 1/2 c gluten free blend, 1/2 c unsweetened cocoa powder, 1/3 c maple syrup, and 1/4 c melted butter.
Press the dough into grease mini muffin tins.
Bake for 8 minutes.
Allow to cool fully. While you are waiting make the filling and caramel topping.
In a medium sauce pan combine 1 cup full fat coconut milk, 1 c coconut sugar, 1 tsp vanilla extract. Stir to combine. Bring to a boil and cook for 12 minutes. Reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon. (This is practically straight from Paleomg.com) This recipe is heinously finicky. You really have to watch it like a hawk, stir frequently, be careful with your times. I’ve scorched this too often to count, but the results are so worth it when it turns out.
Mix cream cheese with maple syrup. I used 8 oz and a 1/4 c but I had a lot of mixture left over. I purposely didn’t make this too sweet. I wanted the cheese to come through.
Once everything is cooled, assemble your bites. Do not try to assemble these in the pan. Pop the crusts out first.
Fill with the cream cheese mixture to the top of the crust then use a spoon to make a slight depression. You want the caramel to run in, not out. LOL
Drizzle with caramel.