By Rissa Miller, Vegetarian Journal Senior Editor

(Makes 20 balls or eggs)

1 packed cup pitted dates (about 14-15 dates)

1 cup smooth peanut butter

2-6 Tablespoons coconut flour

One 10-ounce bag vegan chocolate chips

Soak dates in water for at least 2 hours and up to overnight. Make sure all date stems and pits are removed. Drain dates and add to a food processor or high-powered blender and let run until the dates are a smooth paste with no chunks remaining. Add the peanut butter and combine with dates in the food processor. The resulting candy filling should be somewhat stiff. If it is not, add coconut flour by the tablespoon until the filling is the texture of new Play-Doh or like clay from a potter’s wheel. A lot of this step will depend on how moist the dates and peanut butter are. Sometimes two tablespoons of coconut flour is enough; other times, more is needed. The filling should be moldable when you grab a chunk, and hold its form.

     When done mixing, turn the candy filling out onto parchment or wax paper-lined cookie sheet and roll into 20 small balls or egg shapes as desired. Chill for 4 to 8 hours; overnight is fine.

     After the candy filling has chilled, melt the chocolate next. Microwave on low heat and cook at 20-30 second intervals, stirring in between to ensure even melting.

     Dip each egg into melted chocolate and place on the lined cookie sheet. When all eggs are dipped in chocolate, place in a cool place for chocolate to harden. It will take about an hour, depending on how cool the area is. They are also delicious frozen!