Melt cacao butter, creamed coconut and cashew butter with vanilla in a glass bowl over warm water
Melt the cacao liquor in a separate glass bowl over warm water
After the cacao butter mixture has melted slowly drizzle in the syrup, gently mixing at the same time.
Pour the cacao butter mixture into the cacao liquor, mixing gently.
Pour into moulds and refrigerate until firm.
When working with a liquid sweetener it is important to mix it gently into other ingredients. Over-mixing will lead to chocolate seize and sometimes cause the cacao butter to separate from the other ingredients.
Experiement with different nut butters - macadamia, almond, peanut and hazelnut are all delicious. Feel free to omit the coconut butter. I use it because I find the combination of maple, cashew and coconut gives a more 'milk' like flavour when it hits the pallet rather than one particular flavour coming through strongly.