Raw Macadamia Butter Caramel Cups

Raw Macadamia Butter Caramel Cups
Makes 12 cups

12 mini sized foil cups (regular peanut butter cup sized, not the tiny and not the regular muffin size)

Chocolate:
1/2 cup raw coconut oil, warmed to liquid
3/4 cup raw cacao powder
1/2 cup raw coconut nectar or maple syrup
a pinch sea salt
 Caramel:
10 medjool dates
2 Tbsp raw coconut butter or macadamia butter
3 Tbsp raw coconut nectar or maple syrup
1 tsp maple extract
1 Tbsp pure vanilla extract
1/4 tsp sea salt
1/4 cup filtered water (or more if too thick, add an additional Tbsp at a time)
a heaping 1/4 cup Macadamia Coconut Butter (recipe follows)

To make the chocolate, whisk all ingredients together until smooth, and set aside. 
To make the caramel, combine all ingredients together in the food processor and process until smooth.  You may need to add a little more water if too thick.  Set aside.
Lay out 12 tins or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate.  Place them in the freezer to set about 5 minutes.  Once set, spoon about 1 tsp of macadamia butter onto each, followed by 1/2 tsp of caramel, smoothing it down slightly, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top).  Spoon chocolate over each mound of caramel enough to cover and fill to the top of the tins.  Place in the freezer to set for about 15-20 min.  Enjoy!

Raw Macadamia Coconut Butter
makes about 2 cups

2 1/2 cups raw macadamia nuts
1/2 cup finely shredded dried coconut
1/4 tsp sea salt or to taste

In a high speed blender, combine all ingredients and blend until smooth, using the tamper to press the nuts into the blade until they become butter.  Store in a jar in the fridge.