In a small saucepan, melt butter over medium heat
Add allulose to the melted butter and stir constantly with a chopstick or small silicone spatula
Using a candy thermometer, allow the temp to rise to 300F and no higher! Allulose goes quickly from caramel to burn so watch the temperature carefully.
Remove from heat immediately
Allow caramel to cool for about 5 minutes, then pour into the heart mold
Allow to “set up” in the fridge for about an hour
Melt dark chocolate and coconut oil over double boiler
Push the caramel hearts out of the silicone mold
Dip cold caramel hearts into melted chocolate and sprinkle with coarse sea salt.
Store in the refrigerator until ready to serve. Enjoy!
Note: These caramels will quickly become soft at room temperature. Keep them firm by keeping them cold in the refrigerator.