Raw Chocolate Peanut Caramel Easter Eggs

For the Chocolate
 
Double this Simple Raw Chocolate Recipe
⅓ cup (40g) finely chopped peanuts
 
For the Peanut Caramel
 
4 tbsp smooth peanut butter
2 tbsp maple syrup
1 tsp vanilla
Pinch of sea salt
 
2 x 6 hole silicone egg moulds
 
Other
 
Edible gold (optional)

     

Start by making the Simple Raw Chocolate Recipe. Once you have the liquid chocolate, divide it between two bowls.
 
In one of the bowls, stir in the finely chopped peanuts.
 
Spoon 1 tbsp of the peanut chocolate into 6 of the egg moulds, and spoon 1 tbsp of plain chocolate into the remaining 6 egg moulds.
 
Place the egg moulds into the fridge for 15-20 minutes, until the chocolate has firmed up. Meanwhile, make the peanut caramel.
 
Simply place all of the ingredients for the peanut caramel into a small bowl and stir until smooth.
 
Once the eggs have firmed up, place 1 tsp of the caramel into the centre of each egg, being careful not to let any touch the sides.
 
Next, fill up the peanut eggs with the remaining peanut chocolate (approx. another 1 tbsp per egg), and fill up the plain eggs with the remaining plain chocolate (approx. another 1 tbsp per egg).
 
Place the eggs in the fridge for 2 hours, or until completely set.
 
Remove the eggs from the moulds and dust edible gold on half of the eggs (optional).
 
Store in the fridge.