Yield 12 mini muffin size cups
1 1/2 c. safe chocolate bar (like, this or this) chopped
Add water to bottom of a double boiler pot. Depending on the size of the pot, add enough to cover the bottom of the pot with 1-2 inches of water. Top this pot of water with double boiler insert or stainless steel mixing bowl. Fill this pot/bowl with chocolate and bring water to medium high heat or a light boil. Allow chocolate to melt while stirring frequently.
Line mini muffin pan with parchment or silicone liners. Carefully add a spoonful of melted chocolate to each muffin liner. You want enough to cover the bottom of liner and try to get some on the edges to create more of a “cup” for caramel sauce. Reserve remaining chocolate in double boiler for topping. Place muffin pan into freezer once all liners have been filled with chocolate. Freeze for 30-40 minutes or until chocolate has completely hardened. Once chocolate has hardened remove from freezer and add a dollop of salted caramel sauce on top of each frozen chocolate in muffin pan. Complete filling remaining muffin pan and freeze. Freeze for 30-40 minutes or until caramel sauce has completely hardened. Once caramel has hardened remove from freezer and add a dollop of chocolate to each. You will want to add enough chocolate to completely cover the salted caramel sauce. Complete filling remaining muffin pan and freeze for and additional 30-40 min. Once frozen, remove cups from muffin pan and refrigerate in an airtight container.
Salted Caramel Sauce
1/3 c. coconut sugar
1 c. full fat coconut milk (homemade or this)
1/4 tsp. sea salt
Place all ingredients in pot over stovetop. Bring heat and ingredients to boil. Once boiling, stir frequently and drop heat to medium. Continue stirring and allow for ingredients to a medium boil for 15-17 minutes (this cook time allows for the sauce to thicken more than the original caramel sauce recipe). Remove from heat, allow to cool completely and/or refrigerate before adding to chocolate cup. Sauce will thicken as it cools. Store any leftovers in an airtight container and freeze. The caramel sauce will melt if not thick enough.
Note: This is a rare treat for us as we try to extremely limit refined sugar bc of the inflammatory properties and possible glutamate risk.