Almond Maca Caramel Easter Eggs

Directions

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!