Prepare the Cookie Base

1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine all the cookie base ingredients.  Mix with a fork until well combined.  Divide the mixture evenly between 6 silicon muffin wells, pressing the mixture slightly up the side to form a "cup".
3. Bake for 8-12 minutes or until the edges just begin to brown.  Remove from oven and gently press (I use a wine cork) the center of each cookie cup to form a round dent for the caramel filling.
4. Allow to cool.

Prepare the caramel filling

1. As cookie cup is cooling, in a small saucepan over medium heat, toast the coconut until it just begins to brown.  Quickly remove it from the heat source (coconut can burn quickly) and add the peanut butter and sugar-free maple syrup.  Stir.  Add the collagen if using and stir until smooth.
2. Divide the mixture evenly between cookie cups.

Prepare the Chocolate Drizzle

1. In a microwave-safe bowl, add the sugar-free chocolate and coconut oil.  Heat for 30 seconds and stir.  Continue to heat in 15 second intervals until chocolate is fully melted.
2. Drizzle chocolate over each cookie cup