Ingredients

Base:

• 3/4 cup Dessicated Coconut
• 1/4 cup Coconut Flour
• Pinch of Sea Salt
• 3 tbs Coconut Oil, melted
• 2 tbs Pure Maple Syrup

Caramel:

• 1/4 cup Pure Maple Syrup
• 1/4 cup Mayver’s Hulled Tahini
• 3 tbs Coconut Oil, melted
• 1 tsp Vanilla Bean Extract
• Pinch of fine Salt

Chocolate:

• 12 squares Dark Chocolate
• 1 tbs Hulled Tahini
• 2 tbs Desiccated Coconut

Method

1. Mix together wet base ingredients, then stir in dry. Press 1 tablespoon of mixture into muffin moulds and set aside
2. Combine all caramel ingredients and whisk until smooth, then pour a heaped tablespoon over each base mixture
3. Next, melt the 12 squares dark chocolate, stir in Mayver’s Hulled Tahini and coconut.
4. Pour over caramel layer, freeze for two hours and remove from mould

Thanks @jodiskitchen for these tasty treats!