Instructions

1. Soak dates in hot water for 5 minutes. Remove from water and remove pits.
2. Using a food processor, puree dates into a paste.
3. Add raw honey, sea salt, coconut oil and vanilla extract. Mix until all the ingredients are combined.
4. Line muffin pan with liners and pour 1 – 2 tablespoons of melted chocolate into each muffin cup.
5. Place muffin pan in the freezer for 20-30 minutes or until the chocolate is solid.
6. Add approximately 1 tablespoon of caramel filling to each cup. Flatten the filling with a spoon.
7. Pour remaining melted chocolate over the top of each cup until filling is covered with chocolate.
8. Return the pan back to the freezer. The chocolate caramel cups will take a few hours to set. Once the chocolate is solid you can remove them from the freezer. Serve immediately. You can store the left over caramel cups in the freezer or refrigerator.