Quite frankly, there are simply not enough holidays for celebrating and appreciating the beauty of chocolate.
Indulge all year round with this healthier caramel lava egg
• 11 medjool dates, pitted
• 85ml filtered water
• 1 1/2 tablespoons lemon juice
• 2 tablespoons coconut sugar
• 1 1/2 tablespoons coconut butter
• 1 tablespoon tahini
• 2 pinches himalayan pink salt
• 2-3 x 45g bars of pana chocolate raw cacao
• high-speed blender
• fine sieve
• 7 cm chocolate egg moulds
1 Line the chocolate egg moulds.
2 To create a date paste, blend the medjool dates, filtered water and 1 tablespoon of the lemon juice in a high-speed blender until smooth. Pass through a fine sieve, if desired. Set aside.
3 Combine the coconut sugar and the remaining ½ tablespoon of lemon juice in a bowl. Mix until the sugar dissolves.
4 Fold together the coconut butter, tahini, salt and 80 g of the date paste.
5 Transfer the mixture into a piping bag and pipe into each lined chocolate mould.
6 Close the moulds with chocolate and set in the fridge for 2 hours. Once set, knock the chocolates out of the moulds.
Recipe courtesy of Pana Chocolate