Filling
1/2 cup of coconut butter
1 1/2 tbsp of raw honey
1/4 cup of fine ground hazelnuts
1 tsp of vanilla extract
Coating
1/3 cup of chocolate chips
1 tsp of coconut oil
In a saucepan pour some water into it about 1/4 of the way up. Place a small heat proof bowl on top. Place the chocolate chips and oil in the bowl and turn the heat on medium to melt the chocolate. While that is melting, place the filling ingredients in a bowl and heat for 45 seconds to melt the butter. Stir really well until it's all combined and is more firm. Let cool for five minutes. Once it's cool using your fingers form small little egg shapes and place them spread out on a baking tray lined with parchment paper. Place in the fridge for 30 minutes. Take the melted chocolate off the heat and let cool for 5-10 minutes. Once the filling has chilled use a spoon to dip each one into the chocolate and then using your fingers you can place each one on the parchment paper and place in the fridge until set. Keep the eggs in the fridge so they don't melt. Enjoy!