DF: NF: SF: V: VG

Makes 20 eggs

Cream filling:

2 bananas (340g)

1 cup oats

1 cup coconut flesh (approximately the flesh of one coconut)

1/2 cup cocoa butter, melted and cooled

1 tablespoon honey

2 tablespoons vanilla essence

1/2 cup shredded coconut

Caramel centre:

5 medjool dates, pitted and cut into quarters

Chocolate coating:

1/2 cup coconut oil

2/3 cup cacao

1 tablespoon maple syrup

Pinch salt

To make the cream filling combine the bananas, oats, coconut flesh, cocoa butter, honey, vanilla and shredded coconut in a food processor. Blitz until smooth. Transfer to a bowl and place in the fridge for 30 minutes to set slightly. Remove from fridge and scoop out a tablespoon size amount of mixture and place a date piece in the centre. Roll the mixture between your palms to create a smooth ball shape. Repeat this process using the remaining mixture. Place the eggs in the freezer for 4 hours to set.

When the eggs have been in the freezer for 3 1/2 hours start to make the chocolate. Place the coconut oil in a small saucepan over a low heat until melted. Remove from the heat and whisk in the cacao, maple syrup and salt. Allow to cool.

Remove the eggs from the freezer and line a tray with baking paper. Pick up one egg at a time and roll into the chocolate mixture, ensuring an even coverage. You can use yours hands for this or two spoons. Transfer to the lined tray and repeat with the remaining eggs. Return to freezer for 10 minutes before creating a second coat.

Return to the freezer for a further 10 minutes. Once set remove from the freezer and trim the excess chocolate off. Place back in the freezer on baking paper in a container to set.

Serve from and store in freezer up to 2 weeks.