Let yourself be silently drawn by the strange pull of what you really love. It will not lead you astray. – Rumi
For the chocolate:
Melted Cacao Butter
For the caramel:
Soaked Medjool dates
Pink Himalayan Salt
Blend in Vitamix (add in some of the soaking water if necessary).
Line a muffin tin with baking cups (I used the small ones). Pour some of the chocolate into the bottom and let it sit in the freezer for a few minutes. Take tray out of the freezer and drop in about a teaspoon of the caramel, then pour the chocolate over that. Let this sit in the freezer for about an hour.
Raspberry & Rose Cream Cups