Ingredients

110 g Medjool dates (pitted)

40 g nut butter

40 g oat milk

25 g cranberries/raisins

60 g coconut flour/oat flour

1 tablespoon cocoa powder

1 pinch of salt

1 pinch of vanilla

100 g Dark/White Chocolate Chocolinis

preparation

Place the Medjool dates, nut butter, raisins and oat milk in the food processor and blend.

Add the dry ingredients and mix until everything is chopped and a firm but crumbly dough is formed.
Form about 12 Easter eggs from the dough.

Melt the dark or white chocolate (we used both) and then dip the Easter eggs in it.

Top with more chocolate, coconut flakes or dried raspberries. Then place in the fridge or freezer to let the chocolate harden.