• Remove the pits from the dates, cut them on one side , and set aside.
• Add unsweetned coconut flakes and natural peanut butter into one bowl. Mix to combinem.
• Line a plate that you can fit into a freezer with parchment paper.
• Stuff the dates with the peanut butter and the coconut mixture and place them on the plate you have previously covered with parchment paper.
• While you are filling them, try to shape them into an egg shape.
• Place them into your freezer for at least one hour.

Sugarfree Chocolate Shell

• Heat the coconut oil (preferably unrefined) over medium-low in a small saucepan.
• Once it is melted and warm, turn it down to low. Then add the add Monk fruit sweetener, and whisk it until the monk fruit has dissolved.
• Add the cacao powder and whisk the mixture until it is completely smooth.
• Roll the stuffed dates into the chocolate, and place them back on the parchment paper.
• If you want, you can put them back into the refrigerator for a short time, and then repeat all these steps with another layer of chocolate.

Frosting

• Add half a cup of powdered monk fruit sweetener into a large bowl.
• Add the vanilla extact.
• Add the beet powder.
• Add the unsweetened coconut cream and beat the mixture with hand mixer.
• Once everything is incorporated and the frosting is smooth, carefully place it into a pastry piping.
• Pipe the frosting with zig-zag motions across the eggs.
• Store the chocolate eggs in the refridgerator until serving.