Gluten Free & Allergy Friendly Chocolate Caramel Cups
For the cookie base:
For the cookie base: Preheat your oven to 350°. In a bowl, combine the brown sugar, flour, coconut, and melted coconut oil. Mix until well combined. Press firmly on the bottom of your pan, or separate into well-greased muffin tins or silicon molds, and bake until golden brown (the time will vary based on the mold you use, but will take at least six minutes).
For the caramel: Combine all ingredients in a small saucepan and stir well. Bring to a boil, and boil for 3 minutes. Reduce the heat to a simmer, and cook down until the volume is reduced by half.
For the chocolate: Melt the chocolate and the oil together, whisking to combine.
To assemble: Pour the caramel in an even layer on top of the cookie layer. Chill until firm, then pour the chocolate on top in an even layer. Chill again, until completely set. Slice as desired, and serve.