SALTED CARAMEL DATE CUPS

For the Salted Caramel: Blend about 6 Medjool dates in a food processor or blender with 1/2 tsp salt. You can soak dates in warm water for 10 min to help them get softer. Blend until a paste forms; if using a blender, you will probably have to add water, so add 1 tbsp at a time as needed. 

For the Chocolate: Mix together 2/3 cup melted coconut oil with 2/3 cup cocoa powder and 2 teaspoons maple syrup. 

Assembly: Line a muffin tin with 6 cupcake foil liners. Fill the bottom of each liner with half of the chocolate mixture. Place in the freezer for about 15 minutes until solid. Remove from freezer and add salted caramel filling to the middle of each cup (~1 heaping tablespoon), leaving some space on the side for the chocolate to fill in. Don’t overfill—you may have extra date mixture. Cover the date mixture with remaining chocolate mixture until completely covered by chocolate. Freeze or refrigerate until hardened. Top with flake salt, if desired. Store in freezer or fridge.