There’s few things I just cannot resist. The chance to travel somewhere exotic, reading my parents new Bon Appetit magazines every time I’m at their house, and making chocolate on rainy days.

Today was a day where chocolate HAD to be made. Maybe you had that kind of day too?

Luckily, cacao, coconut oil and almond butter are staples in my household. Peanut butter will also work here! Lets get to know coconut oil… Coconut oil is a fat. A GOOD FAT. (Yes, its a thing). Benefits of this good fat include coconut oil may help with weight control, antimicrobial properties, digestion, improving skin and tastes great! I Love it.

So here we have it, chocolate cups with amazing caramel sauce, to honor the GODDESS in all of us.

For the chocolate sauce, I used “love grade” chocolate I brought home from Guatemala last year- pure, intense cacao bliss. Cacao powder will work the same!

• 1/4 cup cacao
• 1/4 cup coconut oil
• 4 Tbs cacao butter (optional, but oh so yummy)
• 4 Tbs sweetener (maple syrup, brown rice syrup, honey)
• pinch of salt & vanilla

Melt the coconut oil and cacao butter on a double boiler until liquid. Add the cacao, salt & vanilla. Pour half the mixture into mini muffin cup molds and pop in the freezer while you make the caramel sauce.

Caramel Sauce:

• 1/4 cup almond butter
• 3 Tbs coconut oil
• Small handful of soaked dates (about 6-8)
• pinch of sea salt
• 1 tsp vanilla

Blend up the caramel sauce (and try not to eat it all in one spoonful). Spoon the caramel sauce onto the hardened chocolate and cover with remaining chocolate sauce. Place in the freezer for 10-15 minutes to fully harden. Pop out of the molds (They may be a little messy… but oh so delicious!)

Enjoy! (and in the off chance you don’t eat all of the cups in one sitting, store in the fridge!)