Almond Maca Caramel Easter Eggs

What better way to welcome in the Easter season than with some home made vegan caramel eggs? These delicious bite size creations consist of a thick, rich dark chocolate shell filled with a creamy, gooey almond butter caramel. There's just a handful of ingredients needed and minimal prep time, making this a recipe you'll come back to again year after year!

These eggs are also taken to the next level with a serving of our organic gelatinised maca powder, providing a rich caramel taste and a concentrated source of zinc, iron and B vitamins. Now that's something worth getting egg-cited about!

Whizz up a big batch to give as gifts, but make sure you save a few back for yourself...

Ingredients

For the chocolate

60g raw cacao butter
4 heaped tbsp cacao powder
4 tbsp maple syrup
1 tsp organic gelatinised maca powder
Pinch of pink Himalayan salt

For the caramel

2 tbsp smooth almond butter
2 tbsp maple syrup
Pinch of pink salt
1 tsp organic gelatinised maca powder
Dash of almond milk

Small silicone Easter egg moulds

Method

1. To make the chocolate, gently melt the cacao butter in a bowl over hot water until it is liquid. Stir in the cacao powder, maple syrup, maca and salt until smooth and creamy. Pour half the chocolate into the base of the Easter egg moulds and transfer to the freezer to set.

2. Meanwhile, make the caramel by mixing together the almond butter, maple syrup, salt and maca until smooth. Gradually add a tbsp of almond milk to thin out the mixture and make a smooth, spreadable caramel.

3. Pop a small amount of the caramel into each egg mould, then pour over the rest of the chocolate. Return to the freezer for an hour to set.

4. Carefully remove the eggs from the moulds and leave at room temperature for 10 minutes before serving. You can also store them in the fridge for up to a week!

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