Smokey Salted Caramel Pecan Cups

These are ridiculously delicious. Great for when you're craving just about anything. They're easy to make, but take a long time, so it's something fun to do on a lazy afternoon. The first time I made these, I did it with 100% dark chocolate.

9 oz dark chocolate. I used 100% mixed with 65%

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

Optional:
Coarse Sea salt
Cinnamon
Chipotle

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.

Butternut Squash and Fig Soup

6 cups chopped butternut squash
1 cup chopped carrots
3 cups chicken or vegetable broth
1 medium red onion, chopped
2 Tbsp coconut oil (or other fat)
1/2 cup chopped figs
1/2 Tbsp minced garlic

Spice blend:
1/4 tsp cinn
1/4 tsp thyme
1/4 tsp sage
1/4 tsp ground fennel
1/4 tsp turmeric
1/4 tsp ginger
1/4 tsp cumin
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp ground cloves

In a small bowl, combine spices.

Put butternut squash, carrots and broth in a slow cooker

Heat oil in a pan. Add onions. cook onions on low heat for about 20-30 minute. you want them to turn translucent, but not brown. Add figs and cook for about 5 minutes, then add garlic, cook for about a minute or two, add spices, cook for about 30 second, then remove from heat and add onion mixture to the slow cooker. Cook on low for 8 hours. Add more salt if necessary. Puree with when finished cooking.