Gingersnap Caramel Chocolate Cups

1 dozen

YIELD

20 minutes

PREP TIME

BAKE TIME

TOTAL TIME

Ingredients

Caramel:

3/4 cup Anthony's Coconut Sugar
2 tablespoons coconut cream
1/4 cup butter
2 tablespoons Anthony's Coconut Oil
1/4 teaspoon Anthony's Xanthan Gum
Gingersnap layer:
1/2 cup crushed Buckwheat Gingersnaps
3 tablespoons Anthony's Coconut Oil

Chocolate:

2/3 cup Anthony's Coconut Oil
1/3 cup Anthony's Cocoa Powder
1/4 cup honey

Instructions

Caramel:

In a small saucepan, combine coconut sugar and coconut cream and simmer for about 5 minutes.
Transfer to a glass bowl and stir in remaining caramel ingredients.
Chill, stirring periodically to prevent oil from separating, until mixed and cooled.
Gingersnap layer:

In a small bowl, mix together the gingersnaps and coconut oil.

Chocolate:

Melt the chocolate ingredients in the microwave just until melted; stir well.
Divide half of the chocolate mixture between 12 standard sized muffin cups in a metal muffin in.
Freeze until set.
Top with gingersnap crumbs and a heaping teaspoon of caramel each.
Divide remaining chocolate between each cup to cover the gingersnaps and caramel.
Freeze until set.
Store in an airtight container in the fridge.

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