Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring in between until smooth.

Pour a small amount of melted chocolate into the bottom of each cup mold (silicone molds work best) or lined muffin pans. Spread evenly to cover the bottom.

Place the molds in the freezer for about 10 minutes to set the chocolate layer.

​Add dollops of the sunbutter on top of the chocolate and place back in the freezer while you make the vegan caramel.

In a bowl, combine the coconut butter, date syrup, and vanilla extract. Mix until smooth and well combined.

Remove the molds from the freezer. Spoon a small amount of the caramel mixture onto the set SunButter layer. Spread it evenly but leave a small border around the edges.

Sprinkle a layer of puffed millet over the caramel sunbutter mixture to add crunch.

Re-melt the remaining chocolate if needed. Pour the melted chocolate over the caramel layer and puffed millet, making sure to completely cover them.

Tap the molds gently to remove any air bubbles and to level the top layer of chocolate.

Sprinkle a pinch of sea salt on top of each cup for a delightful contrast with the sweet filling.

Place the molds back in the freezer for at least 20 minutes or until the cups are fully set.

Once set, pop the cups out of the molds and enjoy your Healthy Vegan Chocolate Caramel Sunbutter Cups!