These are so delicious and the best part is even though they look kinda tricky they are so easy. The coconut nectar is a star here and will separate naturally from the cacao/ coconut oil mixture and form the caramel layer at the bottom. Brilliant and yummy!
First over a double boiler melt the coconut oil and cacao butter. Once melted remove from the heat and add the coconut nectar, vanilla bean powder, salt and the maca. Stir with a whisk until smooth – the coconut nectar may separate here and this is fine. Next sprinkle choc chips into chocolate moulds you are using – silicon ones are best as you can pop them out easier later on. Pour in the white chocolate mix and leave to set in the fridge for at least 4-5 hours (you can speed this up by putting in freezer also). Pop them out of the moulds and enjoy! Store in a air tight container in the fridge for up to a week.