Vegan Snickers cups with salted cashew caramel

250g chocolate (vegan if making vegan version)

1/4 teaspoon vanilla extract

115g cashew butter

70ml maple syrup

30ml coconut oil, melted

1/2 teaspoon sea salt flakes

100g salted peanuts

[restrict]

1 Line a tray that fits in the fridge with cupcake cases. Melt the chocolate and spoon a little into the bottom of each cupcake case and place in the freezer to set.

2 Mix the cashew butter, maple syrup and coconut oil together adding a little salt to taste. Spoon this over the chocolate layer and scatter the peanuts over the top, pushing into the caramel layer and finish with another layer of chocolate. Return to the freezer until set, about 20 minutes.