Cooking Steps

In your food processor, puree the dates into a paste
Add almond butter, sunflower butter, coconut oil, almond flour and honey and pulse until smooth
Add mixture to sauce pan and cook over medium-low heat until it just starts to bubble
Place in fridge for 30 minutes until it is about room temperature (Leave it in too long it will be too hard to work with, if this happens, just set it on the counter for a while until it is loose enough to work with again)
Form into egg shapes using two spoons (the French term is quenelles)
Chill in fridge until very stiff (we left ours overnight)
Melt chocolate in double boiler
Coat each egg in chocolate and set on wax paper