Almond Maca Caramel Easter Eggs
Vivo Life
Category
Desserts & Treats
Cuisine
General
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Calories
190
Delicious homemade Easter eggs filled with almond maca caramel, perfect for a healthy and indulgent treat.
Ingredients
- 60g raw cacao butter
- 4 heaped tbsp cacao powder
- 4 tbsp maple syrup
- Pinch of pink Himalayan salt
- 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
Chocolate
Caramel
Directions
- 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.
- 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.
- 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.
- 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!
Nutrition
Calories 190, Carbs 18.2 grams, Protein 2.0 grams, Fat 13.5 grams