- 1½ cups dark chocolate chips
- 1 tsp coconut oil
- 6 Sweet Apricity sea salted caramels
- 6 tsp sunflower butter, unsweetened (or more if you prefer)
- Sea salt
- Place 6 parchment liners in a muffin pan, set aside.
- Melt chocolate chips and coconut oil slowly over a double broiler, stirring well to incorporate together.
- Spoon 1½ tsp of melted chocolate in the bottom of each of the liners. Place the tin in the freezer for about 3-5 minutes. You don’t need this layer completely frozen, just set up enough to hold up the caramel.
- While the bottom layer is setting up, shape each caramel into a flattened disc with your fingers. Roughly about the size a little larger than the size of a nickel.
- Remove muffin tin from the freezer and spoon approximately 1 tsp (or a bit more if that’s your preference) of the sunflower butter in the center of the chocolate in each cup and sprinkle with a little kosher salt. Place back in the freezer to set up for 5-7 minutes or until sun butter is a bit firm.
- Remove from the freezer and place caramel disc in the center of the sun butter, pressing down slightly.
- Spoon approximately 1½ tbsp of the melted chocolate on the top and sides of each cup til top is smooth. Return to the freezer to set up slightly before adding the sprinkle of additional kosher salt on top. If you add it when the chocolate is melted, it will soak into the top.
- Once completely firm, these can be removed from the freezer and stored in the fridge. Allow the cup to come to room temperature before enjoying.
Sweet Apricity founder Tonya Butts was a guest on The Appropriate Omnivore podcast. This recipe was created by Tonya Butts friend Michelle of Back Porch Paleo, a blog focused on paleo comfort foods. The recipe uses the Sweet Apricity sea salted caramels.