Preheat oven to 350° F. Grease 12 count mini muffin pan with coconut oil or coconut spray.

In a large bowl combine coconut flakes, coconut flour and salt.

Next, stir in coconut milk, coconut oil, and maple syrup. I use a spatula to fold and incorporate mixture.

Spoon mixture into individual muffin slots. Divide entire mixture evenly amongst the 12 cups.

Press coconut mixture firmly into bottom and up sides of each cup with your fingers.

Bake until the edges turn golden brown about 15-16 min.

Place pan on cooling rack for 5-8 minutes.

Gently use first two fingers and thumb to carefully slide each cup out of pan.

Let cups cool completely before adding filling.

10. In bowl of stand mixer with whisk attachment, whip together Cashew Butter and cream cheese.

11. Pour in vanilla and maple syrup. Mix on medium low until blended.

12. In a separate bowl stir together 5 Tbsp Cashew Butter and 3 Tbsp Dulce de Leche.

13. Grab piping bag and with a spoon make a long line from tip to top with cashew caramel mix. Pressing the mix onto the inside of plastic bag. (this will add a dark stripe to your filling).