Directions

1. 1

   Prepare a standard-size muffin tin by inserting parchment paper liners or silicone cups into each cavity. Set up a double boiler by placing a heatproof bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water.

2. 2

   In the heatproof bowl, combine cocoa butter, coconut oil, and unsweetened chocolate. Stir constantly until completely melted and smooth.

3. 3

   Add the powdered Swerve sweetener, cocoa powder, and 1/2 teaspoon vanilla extract to the melted chocolate mixture. Stir until well combined and smooth.

4. 4

   Spoon approximately half of the chocolate mixture into the bottom and about halfway up the sides of each prepared muffin cup. Place the tin in the refrigerator to chill and set for 10 minutes while you prepare the filling.

5. 5

   In a medium saucepan over medium heat, combine the full-fat coconut milk, 1/2 cup Swerve sweetener, and coconut sugar. Bring the mixture to a boil, stirring occasionally.

6. 6

   Once boiling, reduce heat to medium-low and simmer, stirring frequently, for 15 to 18 minutes until the mixture is noticeably reduced in volume and thickened.

7. 7

   Remove the saucepan from heat. Stir in the remaining 1 teaspoon vanilla extract and salt.

8. 8

   Sprinkle the xanthan gum over the coconut caramel mixture and whisk vigorously for about 30 seconds to incorporate and eliminate any lumps.

9. 9

   Fold the shredded coconut into the filling. Allow the mixture to cool at room temperature for 15 to 20 minutes, stirring occasionally, until it reaches a spoonable consistency.

10. 10

    Divide the coconut caramel filling evenly among the prepared chocolate cups, then spoon the remaining chocolate mixture over the top of each cup to seal and cover the filling completely.

11. 11

    Return the muffin tin to the refrigerator and chill for approximately 15 minutes until the chocolate topping is set. Serve chilled.