1 cup coconut sugar
1 cup full fat coconut milk
1/2 tsp sea salt
1/4 tsp Cinnamon
1/4 tsp smoked paprika
pinch chipotle powder
1 cup chopped pecans
Coarse Sea salt
In a double boiler, melt chocolate and stir together.
In a heavy sauce pan, stir together coconut sugar, coconut milk, and sea salt. Turn heat on low, add smoked paprika, cinnamon and chipotle. Let boil for about 20 minutes, keep heat on low so it doesn't boil over and stir occasionally. When it is reduced and thickens, remove from heat and place in glass bowl. Stir in pecans and let cool.
Line a muffin tin with parchment cupcake liners. Spoon meltedchocolate into cups, coating the bottom. You only want to use enough to line the bottom with about 1/8 of an inch and save the rest of the chocolate for later. put in freezer for about 30 minutes or an hour in the fridge, or until chocolate hardens.
Remove cups from freezer and spoon the pecans caramel mixture into them. Spoon the rest of the melted chocolate over them and sprinkle the tops with coarse sea salt and a slight dusting of cinnamon and chipotle. Put back in freezer or refrigerator for 2 hours. Remove cups from muffin tin and enjoy. Keep refrigerated.