Tropicana Magazine Mar-Apr 2018 #117: Edge Of Excitement

THE COOKBOOK
Ingredients
Makes approximately 8 medium eggs.
11 medjool dates, pitted
85 ml filtered water
1.5 tbsp lemon juice
2 tbsp coconut sugar
1.5 tbsp coconut butter
1 tbsp tahini
2 pinches of Himalayan pink salt
2-3 45g bars of Pana Chocolate Raw Cacao
(or a raw chocolate bar of your choice)
Step to make
1. Using a 7cm chocolate egg mould, or
similar, first make sure the mould is
completely dry, then begin lining it.
2. Melt the chocolate slowly in a bainmarie.
3. Hold the chocolate mould on a slight
angle. With a ladle, spoon the chocolate
over each mould to fill. Tap the edge
of the mould with the ladle handle to
release any air bubbles. Tip the mould
upside down over the bowl of chocolate
and let the excess drip out, tapping
gently with a metal spatula. Run the
spatula over the top and sides of the
mould to remove all excess chocolate.
Set in the fridge for 30 minutes.
4. To create a date paste, blend the medjool
dates, filtered water and one tablespoon
of the lemon juice in a high-speed
blender until smooth. Pass through a
fine sieve, if desired. Set aside.
5. Combine the coconut sugar and the
remaining half tablespoon of lemon
juice in a bowl. Mix until the sugar
dissolves.
6. Fold together the coconut butter, tahini,
salt and 80g of the date paste. Transfer
the mixture into a piping bag and
pipe into each lined chocolate mould.
Squeeze some filling into each chocolate
mould, leaving a gap of approximately
2mm at the top of each mould. Close the
moulds with chocolate.
7. Using a metal spatula, scrape off the
excess chocolate. Keep your hand and
spatula flat to ensure you don't puncture
your chocolates.
8. Set in the fridge for two hours. Once set,
knock the chocolates out of the moulds.
Any extra filling can be used as a spread
on banana bread or toast!
CARAMEL
LAVA EGG
TM | MARCH/APRIL 2018
92