-3 tablespoons yacon syrup
-2 tablespoons coconut sugar
-1/2 teaspoon vanilla
-Pinch of salt
1. In a small non-stick pan add chocolate ingredients and melt – taking care to not burn. I recommend stirring the entire time. Remove from heat once in a while, continue stirring. Stir to break down the cashew butter. When the mixture looks smooth with no cashew butter chunks, transfer to 1 cup glass Pyrex (with pour spout).
2. Fill each miniature silicone baking cup 1/3 of the way with chocolate.
3. Place in fridge or freezer to set up. (The chocolate will only take a few minutes to set up in the freezer).
4. While the chocolate is setting up, make the caramel. In a small non-stick pan, add the caramel ingredients. Heat ingredients on med/low, and stir the entire time. You want to heat this slowly and dissolve the coconut sugar. Remove from heat when the mixture starts to thicken and stir rapidly, then transfer to a small bowl.
5. Remove chocolate from fridge for freezer. They should be completely solid.
6. Add an equal amount of caramel to each cup, filling to the halfway mark. I use a slightly oiled spoon to get the caramel out of the bowl. It will thicken and get very sticky as it cools. So work quickly. After you’ve filled each cup, the caramel should be firm inside the cups from the cold chocolate.
7. At this point, simply fill the cups with the remaining chocolate and place back in the fridge or freezer. I utilize the freezer.
*Because these are made with agave instead of stevia, they melt much quicker at room temperature (and from fingers). They are best out at room temp for no more than 10 minutes. It goes without saying, it’s best to store these in the fridge. The caramel stays ooey and gooey in there too!
*To make cashew butter, add 1 – 2 cups raw cashews to food processor. Turn on and blend until creamy. It will get creamy right after the ball of nut butter forms.