Salted Caramel Cups
3/4 Cup Coconut Sugar
1/2 Cup Unsweetened Coconut Cream
1/4 Cup of Grass Fed Butter
1 Tsp. Vanilla Extract
Pinch of Coarse Sea Salt
8 Baking Cups
2 Cups 70%+ Organic Dark Chocolate
1 Tbsp. Coconut Oil
Place a saucepan on low heat and add the coconut sugar and coconut cream. Whisk until all the coconut lumps have been removed. Add the chunk of butter and gently stir in one direction. When the mixture is melted, add the vanilla extract and bring to a gentle boil.
Increase the heat, bringing the mixture to a complete boil for approximately 90 seconds. Remove from the heat for 30 seconds, gently stirring a few times in one direction. Place back on the heat and repeat this process approximately 5 – 8 times until the mixture is thick. Place the saucepan to one side to cool for approximately 15 minutes before pouring the caramel into a mason jar and placing it in the freezer to thicken (roughly 60 minutes).
Place the chocolate and coconut oil in a glass bowl over a simmering saucepan to melt, stirring frequently. Remove from the heat and place to one side to cool. Spoon 1 tablespoon of the chocolate into each baking cup, ensuring it covers the entire base. Place the cups in the freezer for approximately 20 minutes to set.
When the caramel sauce has thickened and the chocolate has set, spoon about 1 tablespoon of caramel over the chocolate, ensuring it spreads nice and smoothly. Place back in the freezer for 15 minutes.
Reheat the remaining chocolate and spoon on top of the caramel when warm but not hot. Sprinkle each cup with a little sea salt and place in the freezer. Remove a couple of minutes prior to serving.
Makes 8 Cups