Dairy-free Skor Bar Cups

Ingredients

Chocolate

• 1/2 cup cacao powder
• 1/4 cup coconut oil, melted
• 1/4 cup coconut nectar

Toffee

• 1/3 cup coconut nectar
• 3 tablespoons coconut sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Optional Creepy Topping

• Finely ground almonds
• Plastic bugs or flies

Instructions

1. Prepare the chocolate sauce by whisking all of the ingredients together.
2. Fill 12 mini plastic cups about 1/3 of the way up. I used mini silicon muffin cups. Once they’re filled, push the chocolate up the sides with a spoon. Set aside.
3. Combine toffee ingredients in a small saucepan. Bring to a boil on medium-high heat stirring constantly. Once it’s boiling, allow it to cook for 2-3 minutes (stir, stir, stir!). You’ll know when it’s done when there’s less steam. Remove from heat and pour into prepared cups.
4. Top each cup with remaining chocolate and flatten the tops by tapping the cups on the counter to release air pockets and then skimming the backside of a knife off the top to make it as even and flat as possible.
5. Add optional toppings.
6. Place in the freezer for 20 minutes to harden.

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