Raw Salted Caramel Peanut Butter Fudge Cups

Directions

Raw Chocolate:
agave, raw cacao powder, and melted coconut oil in a ratio of 1:2:1 (the more you melt the coconut oil, the more liquidity the chocolate will be) (Makes 6) Add everything for the fudge base except the dates to a food processor and process until fine, then add the dates and process until the mixture forms into a ball. Split into 6 equal parts, line the bottom of 6 compartments of a silicon muffin pan and place in the freezer for 30min. Layer 1 Tbsp peanut butter on top of the fudge bottom and place in freezer until it hardens. Meanwhile, place all caramel ingredients in the food processor and blend until smooth and creamy (this will take a little while, but is definitely worth the wait!) Once the peanut butter is frozen, spread the caramel layer on top of the peanut butter and place back in the freezer. Melt the coconut oil for the raw chocolate, then add the rest of the ingredients. Mix until smooth. Pour the chocolate on top of the caramel and top with salt flakes! Freeze until hard, then dive in! (store in freezer)