Add the dates to a medium bowl and pouring boiling hot water on top and let them soak for about 10 minutes (this helps to soften the date)

Strain the dates then add to food processor with peanut butter, rolled oats and honey and process until well combined

Scoop about 1-2 spoonfuls into your hand and roll into a bowl then form into an egg shape

Line up the peanut butter caramel eggs onto parchment paper on a cookie tray

Repeat until all eggs are formed

Melt the dark chocolate chips and coconut oil in a microwave or stovetop 

Dip each egg into the chocolate and brush off any excess chocolate and let it drip off

Add the Dark Chocolate Peanut Butter Caramel Eggs into the freezer and let them set for an hour then enjoy!

*Will stay good for about a month in freezer