Chocolate Easter Eggs

Easter..Easter..What kind of delicious treats you can enjoy without having a food coma after lunch or dinner this Sunday?? How about these delicious and guilt free Chocolate Easter eggs!!??
They are very chocolatey, chewy and perfectly sweet with a good balance of nutty flavor. So yummy and super easy to make, even your kids can have fun making them with you. And you can be even more creative playing around with different coatings. These treats are packed with antioxidants from raw cacao powder, also coconut oil will help you use weight and burn fat. Delicious and healthy…you can beat that!! Oh they look pretty too.

Chocolate Easter egg recipe:

Eggs:
10 Medjool dates, pitted (as many as you desire)
1/4 C of your favorite nut butter. I use coconut butter and almond butter (highly recommend)

Chocolate:
1/4 C raw cacao powder
1/4 C agave or maple syrup
1/4 C coconut oil

Coating:
1/2 C coconut flakes, or
1/2 C freeze dried raspberry, or
1/2 C buckwheat groats or
1/2 C chopped nuts, 
1/2 C of cacao nibs (for bitter chocolate lovers)

Waxed paper

Instruction:
Set wax paper on a plate or tray that's big enough to hold all dates.
Stuff your favorite nut butter in the dates. You can use different nut butters for more variety. Place them on wax paper and freeze for at least 15 mins.

Whisk chocolate ingredients in a bowl until the mixture gets completely smooth.

Take the stuffed dates out of the freezer and dip each date in chocolate sauce then coat it with you favorite coating. Place the chocolate coated dates on waxed paper and freeze them for at least 15 mins.

Now you have super yummy chocolate Easter eggs to enjoy without any guilt.
I personally like pairing coconut butter with dried coconut coating, almond butter with buckwheat groat coatings. Freeze dried raspberry coatings goes really well with almond butter as well.

Note: the amount of nut butter and chocolate sauce can be varied. It depends on how big your dates are and how much nut butter you like to stuff in.

Happy Easter, everybody.