I should probably shorten the name of this recipe, but Raw Vegan Chocolate-Coconut-Caramel Mini Cupcakes sounds pretty good to me.

For base:
12 laughing giraffe organics snackaroons in your favorite flavor

For vegan caramel:
25-30 pitted medjool dates (soaked in water for 20-30 min)
1/2 tsp vanilla
Pinch of sea salt

For vegan chocolate:
1/4 c cacao powder
1/4 c coconut oil
2-3 tbsp agave
1/2 tsp vanilla (*optional)

Press one snackaroon into the bottom of each cupcake tin then set aside in a fridge. Blend together dates, vanilla, & sea salt in a food processor then spoon into the cupcake tin on top of the base & place in the fridge again. Melt coconut oil in a pan on low heat & add cocoa powder, vanilla, & agave then stir until melted & well mixed. Remove from heat & pour over the caramel. Chill for another 10-15 minutes, then EAT.

Enjoy!