Makes 6 domes.

Make your chocolate by melting the cacao butter on a low heat. Once it’s all melted add the cacao powder, maple syrup and salt. Whisk to combine and start coating your dome moulds (you might have to coat them twice). Make sure to save some to cover the bottom. Keep them in your freezer while you make the caramel.

Put the hazelnut butter, maple syrup, coconut oil and salt in a pan and heat up on a medium heat. Whisk constantly. Once it starts boiling it’s ready and can be taken off the heat. Leave to cool slightly.

Pour your caramel into your 6 moulds, dividing it evenly. Leave to cool on the side.

Make your chocolate hazelnut spread by mixing hazelnut butter, cacao powder and maple syrup in a bowl. Divide it by 6 and shape them into cookie shapes. Put them on top of the caramel and press down, making sure that none of the caramel can get through.

Re-melt the chocolate and pour it on top of the chocolate hazelnut spread so the bottom of your dome is completely covered. Leave it to set in your fridge for 5 minutes, then they’re ready to be eaten!