Place the Lily’s baking chips and the coconut oil into a microwave safe bowl and heat at 30 second intervals until completely melted and well combined.
Line 8 sections of a mini muffin tin with mini cupcake liners, and fill about ¼ of the way full with the chocolate mixture. Place into the freezer to set for 15 minutes.
Place the butter into a pot over medium heat on the stove.
Once melted, add the brown sugar substitute to the pot, whisk until completely dissolved.
Sprinkle the xanthan gum over the mixture on the stove, and whisk to combine. Continue to cook until thickened into a caramel sauce.
Remove the sauce from the stove, whisk in the vanilla extract, and let cool slightly.
Add the warm caramel sauce to the mini cupcake liners, filling them about â…” of the way full. Return the tray to the freezer to set for one hour.
Place peanuts on top of caramel sauce. Place the melted chocolate back into the microwave at 15 second intervals until completely melted again.
Add a layer of chocolate to the top of each of the mini cups, and return to the freezer to set for an additional 15 minutes before serving.
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