Lightly grease a 20-count muffin or mini muffin tin or place muffin liners in them. Set aside.
Melt 2 cups of chocolate chips of choice (or homemade chocolate) and divide evenly between the muffin liners, scraping down the sides to ensure it is fully coated in chocolate. Refrigerate.
While chocolate if firming up, prepare your nougat filling by combining all the ingredients in a large mixing bowl, ensuring it is all fully incorporated. If the batter is too thick and crumbly, slowly add more milk of choice until desired nougat texture remains.
Remove the chocolate cups from the refrigerator and fill each cup halfway with the nougat filling. Once this is done, refrigerate again.
Prepare your caramel sauce. Using a microwave or stovetop, melt your nut/seed butter, sticky sweetener of choice and coconut oil. Whisk very well to ensure it is fully combined. Allow to cool and thicken.
Once the caramel has cooled and thickened, pour over the chocolate cups. Refrigerate once more until firm.
Melt the remaining chocolate chips and top up each of the cups. Refrigerate until firm then enjoy!
* If making homemade chocolate, use 1 cup cocoa powder, 1 cup coconut oil, and desired sweetener. ** If the batter is too crumbly, you'll likely need more.Homemade Paleo Vegan Snickers Cups can be kept at room temperature, only if using pre-bought chocolate chips. If using homemade chocolate, it needs to be kept refrigerated.These cups are also freezer friendly and can keep for up to 2 months in an air-tight container.