Medjool Date Peanut Butter “Eggs”

Preparation

1. Start by slitting each Medjool date on one side to remove the pit, ensuring not to cut all the way through.
2. Fill each date with about one teaspoon of nut butter using a small spoon or a piping bag. Gently close the dates around the filling.
3. Place the filled dates on a plate lined with parchment paper and place in the freezer for 30 minutes.
4. Meanwhile, divide the white chocolate among small bowls, one for each color you wish to make. Melt the chocolate in a microwave in 30-second intervals at 50% power until melted, typically about 2 minutes in total.
5. To each bowl of melted chocolate, add a small spoonful of coconut oil followed by a few drops of food coloring. Stir to mix.
6. Using a toothpick, skewer each date then dip into the chocolate, ensuring it’s fully coated. Gently shake off the excess chocolate and place the date back on the parchment paper.
7. Choose how you’d like to decorate the eggs: For Sprinkles: While the dates are still wet with chocolate, immediately add Easter-themed sprinkles before the chocolate sets. For Squiggly Lines: Wait until the chocolate coating is set, then use a piping bag to apply a different color of chocolate drizzles. To create a simple piping tool, grab a plastic sandwich bag and fill it with leftover melted chocolate. Then carefully snip away a tiny corner to create a small opening. Gently squeeze to pipe out the chocolate, decorating the dates with squiggly lines.
8. Store the date “eggs” in an airtight container at room temperature for up to a week.