caramel layer. prepare a small saucepan and heat it over low heat with coconut oil in it. when it is completely melted, add the coconut sugar and coconut milk.
2stir and cook the ingredients until they are well combined for several minutes. when the bubbles start to form, you may turn the heat off. then, add the cashew butter and vanilla. mix until they are perfectly blended and the texture becomes smooth.
3bring the muffin tins out of the refrigerator. carefully pour the caramel mixture over the firm chocolate mixture. make sure the caramel mixture reaches the top of the cup. then, bring the cups back to the refrigerator to chill for 