Quite frankly, there are simply not enough holidays for celebrating and appreciating the beauty of chocolate. Now you can celebrate all year round with our popular caramel lava egg from Pana Chocolate.


  • 11 medjool dates, pitted

  • 85 ml (2¾ fl oz) filtered water

  • 1½ tablespoons lemon juice

  • 2 tablespoons coconut sugar

  • 1½ tablespoons coconut butter

  • 1 tablespoon tahini

  • 2 pinches of Himalayan pink salt

  • 2–3 45 g (1½ oz) bars of Pana Chocolate Raw Cacao

  • You will need

  • high-speed blender

  • fine sieve

  • 7 cm (2¾ in) chocolate egg moulds (or similar)


  • 1.

    Line the chocolate egg moulds by melting chocolate slowly in a bain-marie. If the chocolate is not melting to a smooth consistency, you can add 1 teaspoon of coconut oil.

  • 2.

    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 your ladle handle to release any air bubbles. This is especially important if your mould has lots of detail.

  • 3.

    Tip the mould upside down over the bowl of chocolate and let the excess drip out, tapping gently with a metal spatula. Run your spatula over the top and sides of the mould to remove all excess chocolate – this will ensure a clean and professional finish. Set in the fridge for 30 minutes.

  • 4.

    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.

  • 5.

    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 (2¾ oz) of the date paste.

  • 6.

    Transfer the mixture into a piping bag and pipe into each lined chocolate mould, leaving a gap of approximately 2 mm (1/10 in) at the top of each mould.

  • 7.

    To close the mould ladle more melted chocolate over the mould to completely cover the filling and fill the mould.  Using a metal spatula, scrape off excess chocolate. Keep your hand and spatula flat to ensure you don’t puncture your beautiful chocolates! Set in the fridge for at least 2 hours. Once set, knock the chocolates out of the moulds.


Note: The date paste recipe will make more than is required for your caramel lava eggs. The excess can be used as a sweetener in raw cakes, smoothies or nut milk, or you can spread it on toast or banana bread.

This is an edited extract from 'Pana Chocolate, The Recipes' by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally.

Photographer: © Armelle Habib

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