1/2 cup coconut oil (melted, but still raw)
1/3 cup raw organic cacao powder or cocoa
1/2 tsp. english toffee stevia (we called sweet leaf serveral times, the brand we get, and asked if they had anything artificial that they put into their stevia, and every time they answered very kindly "no, just essential oils.")
1 tbsp. raw agave
1/2 cup dairy free, sugar free caramel
Combine all ingredients excepts for the caramel in a bowl until it forms into a chocolate sauce. Fill candy molds half way and freeze for 1 hour. Take caramel (cold caramel) and fill almost to the top of the mold and freeze for 5 hours. Cover the caramel with remaining chocolate sauce and freeze for another 2 hours.
Pop out of candy mold and enjoy (store them in freezer not refrigerator!)
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