Raw Chocolate Egg Filled with Caramel and Chocolate Mousse

INGREDIENTS

80 g

cacao butter

50 g

coconut sugar (pulse in a blender to create a finer texture)

50 g

cacao powder

Couple of generous pinches of pink Himalayan salt

1 cup

pitted Medjool dates (roughly 8-10)

1 tbsp

coconut oil

60 milliliters

water

1/2

small tsp vanilla bean paste OR extract

2 tbsp

coconut syrup(OR maple)

pink Himalayan saltbr]

Cream from the top 1 can of full fat coconut milk (Leave it in the fridge overnight). You need roughly 130-150g.

1 tbsp

maple syrup (depending on taste)

large Tbsp cacao powder

20 g

melted raw chocolate (use leftovers from egg shell)

1 tbsp

coconut oil