| Servings |
eggs
|
Ingredients
- 1/3 cup dates
- 1 pinch himalayan rock salt
- 1 tsp coconut oil melted
- 1/2 cup dark chocolate 70% cocoa
Ingredients
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|
Instructions
- Place dates in a heatproof dish and cover with boiling water. Let sit for 30 mins.
- Melt half the chocolate and divide evenly between 10 silicon moulds to form the base of the egg. Pop in the freezer to set.
- Drain the dates and place in a food processor with the coconut oil and salt.
- Pulse until a smooth paste forms, scraping down the sides when needed.
- Divide caramel mix evenly between the moulds, placing it in the centre of each ‘egg’.
- Melt remaining chocolate and cover caramel mix.
- Place in the freezer to set again.
- Store in the freezer in an airtight container.
Recipe Notes
85 calories per egg