1-2 tablespoons rice syrup, maple syrup, or another sweetener of choice
1/4 teaspoon maca powder (optional)
pinch of salt
Combine the Pepita filling ingredients in a small bowl, adding the almond flour last. Mix until thoroughly combined (I used a fork). Spoon bite-sized balls of the filling onto a parchment-lined tray, plate, or box and put into the freezer to harden for at least 30 minutes.
Drop the Pepita Filling balls into the Caramelised White Chocolate and transfer onto a parchment-lined tray, plate, or box. The coating will harden pretty quickly, but you can also put it into the freezer to speed up the process. I recommend storing these Golden Eggs in the fridge or freezer.
Instead of making your own chocolate shell, you can always melt any chocolate bar you wish to make the prep even easier.