Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.

Stir in natural sweetener.

Stir in extracts and salt.

Place into truffle mold and cool in refrigerator until white chocolate is solid, about an hour. Or the speedy method; you can place the molds in a freezer till they are set up, which will only take a couple of minutes versus and hour.

FILLING:To Make the Caramel: Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the Swerve and the cream to the pan. Whisk until caramel sauce is smooth.

TO MAKE TRUFFLE: Remove the mold from the fridge or freezer and fill with filling. Then top off the filling with a layer of the cocoa butter mix so that the caramel is inside and surrounded by the "white chocolate". Place back into fridge/freezer to set.