Raw Chocolate

1 cup melted coconut oil

1 cup cocoa powder

3 tablespoons maple syrup

pinch of sea salt

• mix all together until you have a glossy chocolate mixture, should look like melted chocolate.

Salted Caramel

20 fresh medjool dates, pitted

1/4 coconut milk

pinch of sea salt

• place all into a food processor and blend together to make a paste

Method

1. Line a muffin or cupcake tray with 8 cupcake paper cases.
2. Pour 1 teaspoon of the chocolate mixture into the bottom of the paper case and place in the freeze for about 5 minutes, until solid.
3. Remove from the freezer and spoon 1 teaspoon of the caramel mixture into the centre of the chocolate and slightly smooth over.  Place into the freezer again for a further 5 minutes until solid.
4. Take the tray out of the freezer and top each cupcake case with enough of the chocolate mixture to cover the caramel, sprinkle with a little more sea salt and freeze for another 30 minutes.

Best served straight from the freezer