8 oz of unsweetened chocolate (Bakers, Montezumas)
1/4 cup + 2 tbsp coconut oil (melted)
1/4 cup + 1 tbsp date/maple syrup
1/4 cup tahini
pinch of salt
Place 12 mini muffin paper cups into a mini muffin tray.
Melt chocolate, 1 tbsp syrup, 1/4 cup coconut oil in a small saucepan over low heat. Once melted, remove from heat and pour 1 tsp of melted chocolate in each muffin cup. Use your hand to move the chocolate from the bottom up to the sides. If the sides are looking too thin, repeat the process with some more chocolate. Place chocolate cups into the freezer for about 5 minutes.
In a small saucepan heat the tahini, 1/4 cup syrup and 2 tbsp coconut oil over low heat until completely combined. Scoop 1/2 tbsp of the tahini caramel into the center of each cup. To make the process easier, use a piping bag. Place them back into the freezer for another 3-5 minutes.
Add the rest of the chocolate on top of each caramel filled muffin cup and sprinkle with flaked sea salt. Put the caramel chocolates back into freezer for another 5-10 minutes before transferring them into the fridge to store in an airtight container for up to two weeks.