Set aside an Easter egg chocolate mould - or any shape you like.
To make the fudge, place the ingredients in a small saucepan and heat on low, stirring until well combined and smooth. Remove from heat.
To make the chocolate, set up a double-boiler by filling a saucepan ⅓ full with water and bring to the boil. Turn down to a simmer.
Set a heat proof bowl over the saucepan and slowly melt the cocoa butter.
Once completely melted, add the maple syrup and whisk to combine. Stay on the heat whisking until the two ingredients are completely combined and smooth. Approximately 2 minutes.
Take the bowl off the heat and slowly whisk in the cacao. Keep whisking until smooth before adding the vanilla and finally adding the almond butter.
Carefully, put a teaspoon of chocolate at the bottom of each chocolate mould. Refrigerate for 5 minutes.
Remove the chilled mould and spoon a teaspoon of the fudge mixture.
Again, refrigerate for around 5 minutes.
Remove the mould from the fridge again and spoon enough chocolate to fill the mould. Refrigerate for around 20 minutes or until the chocolate is set.
Remove from the moulds and serve.
Line or grease a muffin pan and distribute the remaining fudge mixture between the moulds. Put in the fridge to set for 3 hours. Another treat!
These will keep in an airtight container in the fridge for around 1 week.
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Notes
If you are using store-bought chocolate, you will need around 300g of vegan chocolate chips.
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