Raw Chocolate Egg Filled with Salted Caramel and Chocolate Mousse
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)
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