• Gently melt down cacao butter over very low heat, or a double boiler.
• Take off heat, stir in cacao powder and maple syrup. Stir well.
• Add a small teaspoon of chocolate to the bottom of 12 smooth paper baking cups or use a chocolate mold.
• Then put the first layer of the chocolates into the freezer to firm up while you make the caramel. (Save 1/2 the chocolate to use for coating the tops)

For Caramel Sauce

•   Gently melt coconut butter over very low heat or a double boiler.
• Stir in coconut nectar, vanilla and sea salt.
•   Stir until you have a creamy caramel. Remove from heat.
• Remove chocolates from freezer, and spoon a little of the caramel over each chocolate base.
• Sprinkle with chopped macadamia nuts, or any nuts of your choice. Return to freezer for 10 minutes.
• Once the caramel layer has chilled remove from freezer and add the final finishing layer of chocolate over the nuts and caramel. Garnish with flakes of pure ocean sea salt.