Caramel Lava Egg

Caramel Lava Egg
There are not enough holidays for celebrating and appreciating the beauty of chocolate, we can only think of four! However this caramel lava egg needs to be enjoyed 365, 24/7
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 8
Caramel Lava Egg


You will also need

  • Blender
  • fine sieve
  • 7cm chocolate egg moulds

How to make

  1. Over a pan with around 5cm of boiling water, slowly melt the chocolate in a glass bowl
  2. Pour melted chocolate into each of the moulds, turning them around to coat each part of the egg with a layer of chocolate
  3. In a blender, put the dates, water and 1 tbsp of lemon juice and blend until smooth. For a smoother paste, pass through a sieve and set aside
  4. Combine the coconut sugar and remaining lemon juice in a bowl until the sugar dissolves
  5. Fold together the coconut butter, tahini, salt and 80g of the date paste
  6. Put the mixture in a piping bag and pipe into each lined chocolate mould
  7. Close the moulds, using some remaining melted chocolate to stick together and set in the fridge for at least 2 hours. Once set, knock the eggs out of the moulds (carefully!)

With the excess date paste

This recipe makes more date paste than is required for 8 eggs, it can be used as a sweetener in raw cakes, smoothies or spread on toast

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Products used in this recipe

Sixty Pana Chocolate-Previously 'Raw Cacao'

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