Name: Vegan Chocolate Eggs with Date-Walnut Filling
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup walnuts (100 g); 1 1/2 cups soft dates (200 g); 1/2 tsp vanilla extract or vanilla pulp from 1/2 bean; 1 pinch salt; 3.5 oz dark chocolate* (100 g)

Ingredients

Scale

1 cup walnuts (100 g)
1 1/2 cups soft dates (200 g)
1/2 tsp vanilla extract or vanilla pulp from 1/2 bean
1 pinch salt
3.5 oz dark chocolate* (100 g)

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Instructions

Process all ingredients except for the dark chocolate in a food processor until it comes together and gets a sticky texture.
Use your hands (or two spoons) to shape 12-15 eggs, depending on how big you want them to be, and place them in the freezer for 15-20 minutes.
In the meantime, melt your chocolate in a water bath (or in the microwave) and cover your date-walnut eggs by rolling it in the chocolate. Then, place the covered eggs on parchment papper to let them dry.
Once the chocolate has hardened a bit, transfer the eggs onto a plate and place them in the fridge until the chocolate has completely hardened.

Notes

*The lower the cocoa content in the chocolate, the more viscous the melted chocolate is, and the harder it becomes to cover the eggs with it. I actually used dark chocolate with 40 % cocoa content and added a bit of coconut oil to it, to make it more fluid.