In a small heavy bottomed pan, combine sugar and water. Pour water evenly over surface of sugar so that all your sugar is wet. You don't need to stir. You really shouldn't stir caramel or your sugar most probably will crystallize and you will cry.

Place pan on heat and bring to a boil. Once it has come to a boil, leave it to continue cooking on low to medium heat until you achieve an amber/golden caramel. It will start to smell dark and toasty!

Take off the heat immediately and pour in your coconut cream. Whisk, whisk, whisk, till no lumps of sugar remain. Everything should be nice and dissolved, but if it isn't, place the pot back on a very low heat and whisk till everything is smooth.

Whisk peanut butter and fleur de sel into caramel and transfer to a bowl. Let caramel cool till slightly thickened.

Meanwhile, line a mini cupcake tin with patty liners.

Once caramel has thickened, melt chocolate over a double boiler. Once melted, coat the base and sides of your liners with melted chocolate. You can use a paintbrush, I just use a teaspoon.

Once you have coated all your liners, leave tray in the fridge for a few minutes or till chocolate has hardened. Once hardened, fill your chocolate cases with caramel. Refer to photos if you're unsure of how much caramel to spoon in!

Once you have filled all the cases with caramel, spoon more chocolate over the top of each and tap the tray lightly to flatten tops. Make sure the chocolate is covering the entire top surface of each caramel peanut butter cup.

Leave in the fridge for 15 minutes for chocolate to harden. Once ready, peel of liner and enjoy!

These Caramel Peanut Butter Cups should be stored in the refrigerator and are best served chilled, as the chocolate has not been tempered.