Ingredients


Chocolate

½ cup of melted coconut oil

½ cup of cacao powder

¼ agave syrup

Pinch salt

Caramel

½ cup of melted coconut oil

1/3 cup almond butter

½ cup agave syrup

1 tsp vanilla extract

1 tsp lucuma powder (optional)

Pinch of salt

 
Method


Chocolate


Mix all the ingredients together with a whisk

Caramel


Blend all ingredients together until smooth. Place the caramel in a squeezy bottle.

Assembly


Pour the chocolate into the mould and fill ¾ full
. Put the nozzle of the caramel container into the liquid chocolate and squeeze a small amount of caramel into the chocolate
.

Place in the freezer to set
 and enjoy at room temperature!

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