Ghost Hot Cocoa Bombs 👻 Applying the infamous technique to hot cocoa bomb ☕️ Cut out the standard half spheres silicone mold's cavities. Line with melted white chocolate. Place into the cupcake tin. Crunch and roll kitchen foil into balls and place on side of each silicone cavity. Freeze for 15-20 minutes until solid. Remove from freezer and remove foils. Add 1 tbsp hot cocoa mix and pumpkin marshmallows. Top and smooth with melted white chocolate. Place into freezer to set for 20-30 minutes. R

Ghost Hot Cocoa Bombs 👻 Applying the infamous technique to hot cocoa bomb ☕️ Cut out the standard half spheres silicone mold's cavities. Line with melted white chocolate. Place into the cupcake tin. Crunch and roll kitchen foil into balls and place on side of each silicone cavity. Freeze for 15-20 minutes until solid. Remove from freezer and remove foils. Add 1 tbsp hot cocoa mix and pumpkin marshmallows. Top and smooth with melted white chocolate. Place into freezer to set for 20-30 minutes. R

Sugar-Free Chocolate Caramel Toffee Crunch Cake 🍫✨ A rich, moist chocolate cake layered with smooth sugar-free caramel, topped with chocolate frosting and crunchy nuts—decadent, gooey, and completely sugar-free. 📝 Ingredients Chocolate Cake Layers 1 ¾ cups almond flour ¼ cup coconut flour ½ cup cocoa powder 1 cup allulose 2 tbsp powdered monk fruit sweetener 1 tsp baking powder ½ tsp baking soda ½ tsp fine salt 4 large eggs ½ cup unsalted butter, melted ½ cup unsweetened almond milk 1 tbsp van