Chocolate Caramel Fudge Cups (Paleo & Vegan

• Vegetarian
• Gluten free
• Paleo

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Baking & Spices

  • 1 Cupenjoy life dark chocolate morsels
  • 15 1/2 tsp Palm sugar
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 7 tbsp Coconut oil

• Dairy

  • 3/8 cup Cashew butter, smooth

Found on paleorunningmomma.com

Description

Ingredients

• 1 cupEnjoy Life Dark Chocolate Morsels (or preferred brand)
• 2 tbsp coconut oil
• ¼ cup smooth cashew butter
• ½-1 tsp coconut sugar*
• 5 tbsp coconut oil
• 5 tbsp coconut sugar
• ½ cup full fat coconut milk*
• 2 tbsp smooth cashew butter
• 1 tsp pure vanilla extract

Directions

• Line a 12 cup muffin tin with a double layer of cupcake liners (they might stick to the bottom if you dont double layer)
• In a small saucepan over very low heat, melt the chocolate chips with the coconut oil while stirring, until smooth.
• Remove from heat and stir in the cashew butter and optional coconut sugar
• Carefully pour the mixture into the individual double-lined muffin cups evenly, so you fill all 12. Use a rubber spatula to get every drop.
• Chill in the refrigerator while you make the caramel layer.
• In a small saucepan, add just the coconut oil and melt over very low heat.
• Then add the coconut sugar and stir continuously for about a minute to combine. Then, continue to stir and add the coconut milk to the saucepan.
• Stir and cook another minute or two keeping the heat at its lowest setting. When small bubbles begin to form, remove from heat.
• Stir in the cashew butter and vanilla and mix until very smooth.
• Now, take the muffin pan out of the refrigerator, give the caramel mixture another stir, and carefully pour a layer of caramel over each chocolate cup, until the mixture is used up.
• Chill until firm (about 20 minutes) and enjoy! Store leftovers covered in the refrigerator, or freeze if you prefer.