Melt the cacao butter on a low heat. Once it’s melted att the rest of the chocolate ingredients and mix until everything is combined.

Let your chocolate cool slightly so it thickens and pour a little of it into your moulds (save ⅓ of it for later) and coat the sides of the cup either with a spoon or a pastry brush. Leave in the fridge to set.

Make your caramel layer by mixing the date syrup, cashew butter and coconut oil in a bowl into a smooth paste. Divide it evenly between your 12 cups and smooth it out, put the mould in the freezer while you make your raw brownie.

For the brownie: mix together cashew butter and maple syrup. Add cacao powder, oat flour and salt and stir until it’s all combined. Shape it into round balls and flatten them out a bit so that they fit into your mould. Press them down onto the caramel layer.

Re-melt the chocolate and pure it on the base of your brownie. Leave it in the freezer to set for 5 minutes, then your Brownie Caramel Cups are ready to be devoured!