From Pana Chocolate The Recipes, makes 8
Quite frankly, there are simply not enough holidays for celebrating and appreciating the beauty of chocolate. We can only think of four, which is a disgrace. Now you can celebrate all year round with our popular caramel lava egg. These are a hot commodity among healthified chocoholics, and sell out within hours of their Easter release. They even spearheaded the beginning of our favourite new holiday, Faux Easter – like Christmas in July, just with way more chocolate!
11 medjool dates, pitted
85ml filtered water
1½ TB lemon juice
2 TB coconut sugar
1½ TB coconut butter
1 TB tahini
2 pinches himalayan pink salt
2-3 x 45g Pana Chocolate Sixty %
Slowly melt the Sixty % Pana Chocolate over a bain marie and line the chocolate egg moulds.
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.
Combine the coconut sugar and the remaining ½ tablespoon of lemon juice in a bowl. Mix until the sugar dissolves.
Fold together the coconut butter, tahini, salt and 80 g of the date paste.
Transfer the mixture into a piping bag and pipe into each lined chocolate mould.
Close the moulds with chocolate and set in the fridge for 2 hours. Once set, knock the chocolates out of the moulds and if using egg moulds, join the halves together with a little extra melted chocolate.