There’s no denying our love for one of our favourite Australian chocolate brands, Pana Chocolate, which is why we are so excited to be able to share a recipe from their new cook book, Pana Chocolate – The Recipes! This is their Caramel Lava Egg, the ultimate healthy easter egg recipe!
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 healthy 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!
Makes: approximately 8 medium eggs
Time: 20 minutes preparation, plus 2 hours setting time
Equipment: high-speed blender, fine sieve, 7 cm (23⁄4 in) chocolate egg moulds (or similar)
11 medjool dates, pitted
85 ml (23⁄4 fl oz) filtered water
11⁄2 tablespoons lemon juice
2 tablespoons coconut sugar
11⁄2 tablespoons coconut butter
1 tablespoon tahini
2 pinches of Himalayan pink salt
2–3 45 g (11⁄2 oz) bars of Pana Chocolate Raw Cacao
Line the chocolate egg moulds (follow the instructions for making individual chocolates on pages 25–26). 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 1⁄2 tablespoon of lemon juice in a bowl. Mix until the sugar dissolves. Fold together the coconut butter, tahini, salt and 80 g (23⁄4 oz) 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.
If you love this healthy easter egg recipe as much as we do and want to find more recipes just like this, click here to buy Pana Chocolate – The Recipes cook book!
Pana Chocolate, The Recipes by Pana Barnounis (Hardie Grant, £16.99 ) Photography © Armelle Habib