Yield: 12 cupcakes

2 Hu brand chocolate bars (choice of hazelnut, cashew, almond or cashew raspberry)

Strawberry Layer 

3 large fresh strawberries, quartered

1 Tbsp maple syrup or honey

1 Tbsp lemon juice

Caramel Layer 

¼ cup smooth cashew or almond butter

¼ cup maple syrup

1 date, pitted

2 Tbsp coconut oil, melted

1 tsp gluten-free vanilla extract

Brownie Mixture 

1 cup smooth cashew butter

1 large egg

½ cup maple syrup

¼ cup cocoa powder

½ tsp baking soda

¼ tsp Himalayan salt

½ cup mini chocolate chips, plus extras to sprinkle on top

Preheat oven to 350 °F.

Prepare the strawberry layer by combining the strawberries, maple syrup or honey, and lemon juice in a small saucepan. Simmer for 2 minutes. Remove from stove and pour off the liquid, retaining the strawberries. Place the strawberries in the refrigerator to cool while preparing the other layers.

To make the caramel layer, first soak the date in boiling water for 2 minutes, then cut it into small pieces and drop them in a blender along with the other ingredients, blending for 40 seconds until the mixture is smooth. Set aside.

Place the brownie mixture ingredients in a bowl, except the chocolate chips, and blend using an electric, hand-held mixer. Once combined into a batter, fold in the chocolate chipsLyLine a 12-cupcake baking tray with unbleached paper liners. Put one heaping tablespoon of the brownie mixture in each cupcake liner to coat the bottom. Break Hu chocolate bars into squares and place one square on top of the brownie mixture. Spread one teaspoon of caramel sauce on top of the chocolate. Add strawberries to the caramel layer. Top with additional brownie mixture until the liner is three quarters full. Sprinkle with a few mini chocolate chips.

Bake cupcakes for 20 minutes. Remove and place on a cooling rack. They are delicious at room temperature, cold from the refrigerator or frozen.

Recipe and photo courtesy of Lynn Feder.

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