Directions

1. Melt the chocolate in the microwave (in 30 second bursts) or over a pot of boiling water.

2. Make caramel #1 or #2 (see below) and then add the nuts, stirring them to coat the caramel.

3. Divide the chocolate across 12 silicone cupcake moulds, then add a spoon of caramel mixture on top.

4. Refrigerate until set - these can also be frozen and the caramel will stay slightly soft.

Caramel #1

1. Add the double cream and sweets to a pan.

2. Heat up the mixture, continuously stirring, until the sweets have melted and you have a smooth, thick sauce. Careful not to overcook this and take the pan off the heat as soon as the sauce has turned to a fudge colour.

Caramel #2

1. Put the almond milk, butter and cream in a small non-stick pan.

2. Gently melt and allow the milk to reduce whilst stirring constantly. This will thicken into a glossy fudge sauce after around 15 minutes. If it's not thickening, add more cream and increase the heat - again, stir continuously.

3. Leave it to rest for around 5 minutes. It may begin to separate slightly - just beat it again and it will go back to a glossy sauce.