Gingersnap Caramel Chocolate Cups
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
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.