Salted Caramel Cup Cookies

For the Salted Caramel Chocolate Cups: Melt the chocolate chips and coconut oil in the microwave for 30 seconds, stir, and repeat until completely melted. Line a mini cupcake tin with liners. Pour half of the melted chocolate into the cups, filling about 1/3 of the way. Put in the freezer for about 30 minutes. Pit and chop your dates, then add them into a food processor with the almond milk, vanilla, and sea salt, and purée until smooth. (Soaking dates for at least an hour makes them easier to purée.) Add this date caramel on top of the semi-frozen chocolate layer. Add the additional melted chocolate on top (you might need to melt it again). Sprinkle salt on top. Place back in the freezer for about an hour, until they’re completely frozen. These make 12 mini cups.

For the Cashew Cookies: Whisk the egg, then add in the cashew butter, coconut sugar, and vanilla. Mix well until combined, then form 9-10 small cookies. Grease a cookie sheet and place the cookies on it. Take a fork and press them down. Then take your thumb and press a small hole in the middle, about halfway down the cookie. Bake at 350F for 12 minutes. After baking, add the prepared caramel cups on top of each cookie. Let cool before removing the cookies from the baking sheet!