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Recipe: Caramel Lava Eggs

As Easter is round the corner we can't think of a way to better celebrate than with these decadent and magical Caramel Lava Easter eggs recipe by Pana Chocolate. This recipe is dairy free, yet still creamy and indulgent. This recipes makes 8 eggs.


Key Info

  • Prep: 15 minutes
  • Cooking time: 2 hours


1 Slowly melt the 60% Pana Chocolate over a bain marie (container sitting in shallow warm water to gently heat the chocolate) and 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 80g 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 and if using egg moulds, join the halves together with a little extra melted chocolate.

Creators of a fantastic range of all natural chocolate with no genetically modified ingredients. Free from gluten, dairy, soy and refined sugar. Totally vegan and organic. All our products are free from animal products and animal bi-products.

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