Add cashew butter, maca, coconut milk, coconut nectar and vanilla extract into a food processor. Blend until you have a thick mix. If it’s too thick, add more coconut milk
¼ of the chocolate. Melt over a double boiler until runny. While the chocolate is melting, add in 1 tablespoon of coconut oil and mix.
Divide the melted chocolate mixture evenly between your molds. Place the molds into the freezer for 20-30 minutes to set.
Once the bases have set, remove from the freezer. Add the cashew butter mix into the center of each mold. Flatten the cashew butter mix down a little so you can easily cover it with melted chocolate, but leave a little gap around the edges.
Take the remaining chocolate and coconut oil, and melt this batch the same way you melted the first batch.
Pour the melted chocolate into the molds, covering over the cashew butter mix.
Place the chocolates into the fridge to set.
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