Caramel & Macadamia Chocolate Cups

Instructions

1. To make the chocolate coating, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
2. To make the caramel filling, place all filling ingredients in a high speed blender and process until completely combined and smooth. You may need to add a little more water to help blend the ingredients.
3. To make the caramel & macadamia chocolate cups, place 1 teaspoon of the chocolate mixture into each mini muffin liner and swirl around to coat the sides, place the liner into the mini muffin tray. Place in freezer for 10 minutes to set. Once the chocolate has set, spoon the caramel filling into each one and place one of the macadamias into and lightly press down. Then cover with more of the chocolate mixture and place in the freezer for at least 2 hours to set.
4. I recommend storing these in the freezer. Allow to thaw slightly before eating.