Add macerated dried fruits (with liquid), maple syrup, macadamia butter, spices and orange zest in a bowl and stir to combine. Set aside.

Melt broken up dark vegan chocolate over a bain-marie or in the microwave. Make sure chocolate pieces are the same size to ensure consistent melting.

For microwave melting: place in a heat proof bowl, and heat for 30 second bursts, stirring in between until fully melted.

For bain-marie: fill a saucepan with 1 inch water over low heat. Place broken vegan chocolate pieces into a bowl that fits snug over the saucepan. Stir occasionally once the chocolate starts melting. Remove from stove when the chocolate is completely melted.

Be careful not to overheat or burn the chocolate!

Pour melted chocolate over your chocolate mould. I used a 6 cavity silicon dome shaped mould (You can use any mould or even a muffin tray). Turn the mould upside-down to let the excess chocolate fall off into another bowl and scrape any excess chocolate. The excess chocolate will be used later.

Spoon in the fruit mix into each chocolate covered cavity. Leave a gap at the top to cover with the remaining melted chocolate.

Pour over remaining chocolate and scrap down to create a flat bottom for the domes.

Chill in the refrigerator for 5-10 minutes until the chocolate has hardened and enjoy!