Directions
Mix into a large bowl, peanut butter, coconut oil, dates and vanilla until blended. Gradually beat in confectioners’ sugar and bread crumbs. Shape mixture into 20 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.
Melt chocolate in a microwave, stir until smooth. Dip eggs in chocolate; allow excess to drip off, refrigerate 30 minutes.
Optional: Decorate eggs with icing and sprinkles. Sit until set. Store in containers in refrigerator.