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Blend base ingredients in a processor until crumbly (this May take a few minutes)⁠Add a tbs of hot water or almond if needed & blend again⁠Once dough is sticky enough, roll into 12 balls & press each one into a mini silicone muffin mould, press the sides up with your fingers. as seen in the video. Place in the freezer while you make the caramel.⁠Whisk the centre ingredients until smooth, i used 3 tbs of normal almond butter and 15g of powdered almond butter, add a pinch of salt and vanilla extract and then distribute evenly into the cups. Freeze again for 1/2 hour.⁠Melt the choc with oil or nut butter and top each cup. Freeze again for an hour or so until solid enough or to pop out of the moulds. ⁠ Pop them out while more solid & keep them in a sealed container in your freezer or fridge for an oozing middle (won’t last as long i the fridge so maybe only a couple at a time )⁠⁠