Vegan Vanilla Almond Caramel Easter Eggs

Preparation

1. When making the caramel, it's important that your liquid ingredients are room temperature. Too cold and they will harden the melted coconut oil!
2. There's no substitute for the egg moulds, but they're pretty easy to find. All good cookware shops should have them.

Method

1. Make the chocolate first. Melt the cacao butter and maple syrup in a saucepan on a very low heat for about 10 minutes, until the butter is liquid.
2. When melted, remove the saucepan from the heat and whisk in the cacao powder and vanilla until fully combined.
3. Allow the chocolate to cool for 15-20 minutes.
4. Using a pastry brush, brush a layer of melted chocolate over the inside of your half-egg moulds. Place the coated moulds in the freezer for 2 minutes to set, then repeat the process.
5. You will probably end up brushing on about 6-8 layers, until you get a chocolate shell thick enough that it won’t break. When this is done, place the egg moulds in the freezer while you prepare the caramel.
6. To make the caramel, simply whisk all ingredients together in a bowl until combined and silky.
7. Remove your moulds from the freezer and spoon the mixture into each half (ensuring that you only fill up to the top of each – do not overfill!).
8. Return the moulds to the freezer for 20 minutes, to allow the caramel to set.
9. Remove your eggs again from the freezer, and using a flat knife that has been dipped in boiling water, run the blade around the edge of each half egg to melt the chocolate.
10. Gently (really gently!) press two halves together, holding them until the chocolate sets.
11. Continue the process with each egg and then return them to the fridge for 5 minutes to fully set.