Put in the freezer for about 10 minutes to set.
Remove the mini muffin tin from the freezer and set beside this bowl. Dollop about ½ tablespoon of the caramel into each cup and return to the freezer for about 5 minutes.
You might have to reheat the chocolate if it has set already. Pour the rest of the chocolate equally over each cup to cover completely (I went all the way to the top of my liners). Place in the freezer to set for another 10 minutes or up to 30 minutes. Peel off liners, eat and enjoy!!
For the vegan salted caramel, use this recipe