1Melt the butter over medium to high heat.
2Stir in the cream and Xylitol
3Stir continuously for about 3 Minutes until golden brown.
4Remove from heat and add the vanilla pod.
5Let the caramel cool.
1Grate the chocolate.
2Once the caramel has cooled, whip 1/2 cup of cream until peaks form.
3Add the caramel and grated chocolate.
1Mix the coconut, almond flour, cacoa and xylitol in a bowl.
2Soften the butter and add to the dry ingredients.
3Make a paste form crust.
1Mold the paste form crust in small silicone cup cake holders to make a base for the bites.
2Add the filling to the cup cake mold.
3Place in the freezer for about 15 Minutes.
4Take out of the mold and serve.