Lucuma Maca Caramels

Directions

1. Melt cacao butter pieces gently over simmering water
   

2. Whisk in the maca powder, lucuma powder, vanilla, salt and maple syrup until mixture is smooth and glossy. Allow to cool at room temperature for about 5 minutes.
   

3. Once cooled slightly, whisk thoroughly to avoid the cacao butter separating. Transfer to a pouring jug and fill silicon moulds. We used bite sized chocolate bonbon moulds.
   

4. Place filled silicon mould onto a plate in the freezer for 1 hour or until fully set.
   

5. Remove from freezer for ten minutes then carefully release from the mould.
   

6. Consume at fridge or room temperature . . . if you can wait that long.
   

   
   

   Lucuma Maca Caramels can be stored in an airtight container (in cooler weather) or in the fridge.