Paleo(ish) Chocolate Caramel Apple Cups

1 Start by soaking your dates if you haven't already. They need to be soaking for at least 30 minutes in nearly boiling water. Once they've soaked, drain the dates and pulse them in a food processor until smooth. You may need to add a sprinkle of water and scrape down the sides once of twice.
2 Line your muffin tin with 12 silicone liners and set aside.
3 In a microwave safe bowl, add 1 tbsp of coconut oil and 1/2 cup of the chocolate. Heat the bowl in increments of 30 seconds until melted. Grab your muffin tin and pour the chocolate evenly into the 12 cups. There should be enough to barely coat the bottom of each liner. Pop your muffin tin in the freezer for 10 minutes to set.
4 While the chocolate is setting, heat a small skillet over medium heat. Add 1/2 a tablespoon of coconut oil, the diced apples, maple syrup and the cinnamon (if using). Cook over medium heat, stirring occasionally until the apples are soft but not mushy- about 5 minutes. Remove the apples from the heat and let them cool slightly.
5 Once the chocolate is set, add a heaping 1/2 tsp of the date sauce and a few diced apples into eat cup. Return them back to the freezer for an additional 10 minutes to set further.
6 If you're anything like me, you can use this time to clean up your kitchen because yikes. Once the 10 minutes is up, use your microwave safe bowl to add the rest of the chocolate and coconut oil. Melt it in the same increments as before making sure to stir the melted chocolate until smooth.
7 Pour the melted chocolate over the frozen cups, each one will only need a little. Top with sea salt (optional) and place back into the freezer until they are fully set. You can either leave them in the freezer or place them in the fridge when ready.