Raw Chocolate Egg Filled with Salted Caramel and Chocolate Mousse – Coconut Merchant

Name: Raw Chocolate Egg Filled with Salted Caramel and Chocolate Mousse – Coconut Merchant
Ingredients: 80g cacao butter; 50g cacao powder; 50g Coconut Sugar; 2 large pinches of pink Himalayan salt; 60ml water; 1 cup pitted Medjool dates (approximately 8-10); 2 tablespoons maple/ Coconut Syrup; 1 tablespoon Coconut Oil; ½ teaspoon vanilla bean paste or extract; 20g raw chocolate, melted; 4 heaped tablespoons cacao powder; 1-2 tablespoons Coconut Syrup or maple syrup (to taste); Cream from top of 1 can Coconut Milk, approximately 130-150g (Leave in the fridge overnight)

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What can you make for a vegan Easter dessert? This giant chocolate Easter egg is filled with salted caramel and coconut mousse.

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Ingredients

80g cacao butter
50g cacao powder
50g Coconut Sugar
2 large pinches of pink Himalayan salt
60ml water
1 cup pitted Medjool dates (approximately 8-10)
2 tablespoons maple/ Coconut Syrup
1 tablespoon Coconut Oil
½ teaspoon vanilla bean paste or extract
20g raw chocolate, melted
4 heaped tablespoons cacao powder
1-2 tablespoons Coconut Syrup or maple syrup (to taste)
Cream from top of 1 can Coconut Milk, approximately 130-150g (Leave in the fridge overnight)