Ingredients
For the Chocolate Layer
- 1 cupEnjoy Life Dark Chocolate Morsels or preferred brand
- 2 tbsp coconut oil
- 1/4 cup smooth cashew butter
- 1/2-1 tsp coconut sugar*
For the Caramel Layer
- 5 tbsp coconut oil
- 5 tbsp coconut sugar
- 1/2 cup full fat coconut milk*
- 2 tbsp smooth cashew butter
- 1 tsp pure vanilla extract
Instructions
-
Line a 12 cup muffin tin with a double layer of cupcake liners (they might stick to the bottom if you don't double layer)
Make the chocolate layer first
-
In a small saucepan over very low heat, melt the chocolate chips with the coconut oil while stirring, until smooth.
-
Remove from heat and stir in the cashew butter and optional coconut sugar
-
Carefully pour the mixture into the individual double-lined muffin cups evenly, so you fill all 12. Use a rubber spatula to get every drop.
-
Chill in the refrigerator while you make the caramel layer.
For the Caramel Layer
-
In a small saucepan, add just the coconut oil and melt over very low heat.
-
Then add the coconut sugar and stir continuously for about a minute to combine. Then, continue to stir and add the coconut milk to the saucepan.
-
Stir and cook another minute or two keeping the heat at its lowest setting. When small bubbles begin to form, remove from heat.
-
Stir in the cashew butter and vanilla and mix until very smooth.
Finishing the fudge cups
-
Now, take the muffin pan out of the refrigerator, give the caramel mixture another stir, and carefully pour a layer of caramel over each chocolate cup, until the mixture is used up.
-
Chill until firm (about 20 minutes) and enjoy! Store leftovers covered in the refrigerator, or freeze if you prefer.
Recipe Notes
*This is optional if you want a sweeter chocolate layer
*If your coconut milk has separated, blend it by whisking before adding