Place all the ingredients into a small food processor and mix together for 5-10 minutes so the caramel is ultra smooth. Every so often turn off the processor and scrape down the sides for an even blend.
Melt the cocoa butter chips and coconut oil in a bain marie or metal bowl set over a pan of simmering water. Remove from the heat.
Sift the cocoa powder into the cocoa butter then whisk in until smooth.
Stir in the maple syrup, vanilla extract, salt and crushed cornflakes.
Pour 1 tablespoon of the molten chocolate into the bottom of each cupcake liner.
Place in freezer for 3 minutes so the chocolate is half set.
Remove from the freezer. Push the chocolate ¾ way up the sides of the cupcake liner then place back in the freezer for 10 minutes for chocolate to completely set.
Remove the chocolates from the freezer.
Spoon 2 teaspoons of peanut butter date caramel into each case and smooth down the top of the caramel.
Pour 1 tablespoon of the cornflake chocolate over the top of the caramel so it is completely covered.
Place the chocolate back into the freezer for 20 minutes to set.
Remove the chocolate from the freezer, sprinkle over some chopped peanuts and flaked sea salt.
Store the chocolates in the fridge. They will keep for at least a week.
*use a natural peanut butter which should only have ‘peanuts’ listed under the ingredients.*The caramel cream I use is from a tin of coconut milk. If you are based in the UK then the best coconut milk brand to use is Biona as it contains no gums or stabilisers. Place your tin of coconut milk in the fridge upside down overnight. By the morning the coconut will have separated from the water, leaving you with beautifully solidified coconut cream at the top of your tin which you can scoop out with a spoon. I use the leftover coconut water for drinking, adding to smoothies, thinning out salad dressings or cooking with.Homemade Chocolate recipe adapted from Minimalist Baker's Easy Vegan Chocolate