Step 1

Add the butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned for about 5 minutes

Step 2

Add in the sweetener, coconut cream and salt (lower the amount if using salted butter), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.

Step 3

Simmer over very low heat for 15 minutes – don’t stir. After 15 minutes, stir. See note below if it has split.

Step 4

Once it’s finished, pour the caramel into a jar or Tupperware. You will only need a little bit for the cups. Allow it to cool completely, and then refrigerate. The caramel will thicken up in the fridge (which is great for the cups). If you want to use the remainder on with something else, bring it back to room temperature or heat it up with a little more liquid (almond milk works!) to thin it out a bit.

Step 5

Use a silicon muffin pan or a metal pan with cupcake liners.

Step 6

Microwave the chocolate chips and coconut oil in 30 second intervals until smooth (typically takes 2 intervals).

Step 7

Once melted, tablespoon chocolate into each of the cups so bottom is covered. Take a pastry brush and brush chocolate  up the sides slightly (maybe 1/8-1/4 inch). Once you’re finished with the tray, place it in the freezer to harden (about 10 minutes).

Step 8

Spoon caramel with a teaspoon in the chocolate cups. You will use approx. 4 tablespoons of the 1-cup produced using the caramel recipe.

Step 9

Spoon the remainder of the chocolate over the caramel (it should still be warm and spreadable – if not, microwave for 10-20 seconds). Cover the caramel completely.

Step 10

Add flaky sea salt to the cups if you like.

Step 11

Stick the pan in the fridge to harden. Once they’re hardened you can pop them out of silicon pan or the cupcake liners.

Step 12

Store them in the fridge (or freezer) to keep the chocolate and caramel more solidified.

Step 13

Enjoy!!