Add Peanut Butter (3/4 cup) and Dates (8) to a high-powered blender or food processor and process until smooth.
Add the Honey (2 tablespoon), Coconut Oil (1/2 tablespoon), Vanilla Extract (1/2 teaspoon), and Sea Salt (1/4 teaspoon) and process until creamy consistency is reached.
Stir in the Cashew Meal (1/4 cup) with a rubber spatula, and continue to stir until fully incorporated. Mixture should be somewhat thick.
Line a baking sheet with parchment paper. Using a tablespoon, scoop out even portions of the mixture and roll into small balls. Shape into an oval and flatten to an egg shape. Put the pan into the freezer for 30 minutes so the eggs harden.
Meanwhile, add the Coconut Oil (4 tablespoon) to a small microwave safe bowl and heat JUST enough to soften the oil, do not melt it. I ended up putting it in for 10 seconds, checked it, then put it in for another 8 seconds.
Mix the Unsweetened Cocoa Powder (4 tablespoon) in with the coconut oil, then add in the Honey (2 tablespoon) and Vanilla Extract (1 teaspoon) and stir until smooth, liquid-like consistency. This is the chocolate coating.
Remove eggs from freezer, dip each egg into the chocolate coating, making sure to fully cover. Allow excess chocolate to drip off, then place back on lined baking sheet, chocolate will begin to harden almost immediately.
Once all eggs have been dipped, put them back in the freezer for another 10 minutes to fully harden. At this point, I cut off the excess chocolate so they were true egg shapes again. Store in refrigerator or freezer.