Allow butter to sit at room temperature until soft, and soften the date paste either by microwaving it in 30-second increments or using the double boiler method.
Mix all ingredients together except for the last two.
Then, shape 1-tbsp-portions of the mixture into egg shapes and place on a parchment-lined baking sheet.
Refrigerate for at least an hour (ideally overnight); while you’re doing so, melt your chocolate and mix it with the coconut oil.
Finally, take your eggs out of the refrigerator and coat them in the melted chocolate.
Freeze for 15 minutes, then drizzle with melted chocolate and sprinkle some coarse sea salt on top.
Freeze for 15 minutes again, then allow them to sit at room temperature for an hour before serving.
If you have any questions about this recipe, please contact Josh at josh@ilovedatelady.com. He would love to help!
