Pana Barbounis’ Caramel Lava Egg


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 


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