Send your little one on an Easter Egg hunt for...organs. (But we promise they will never know).

The perfect treat for little hands that just can’t get enough.

Or for big hands carving out a little indulgent moment, perhaps with a cup of raw milk.

Inside? A naturally sweet date caramel blended with a scoop of Organised (yes, even here), wrapped in silky 85% dark chocolate. Just three real ingredients. No syrups, no fillers. Just whole-food, ancestral goodness, dressed up as an Easter classic.

Makes 6-7 eggs depending on the size 

Ingredients

• 12-13 medjool dates - pitted
• 4 tbsp Organised
• 200g dark chocolate ( we used 85% cocoa) 

Method

1. Add the dates to a large bowl and cover with some boiling water. Let the dates soak for about 10 minutes. Drain the dates.
2. Add the dates to a blender together with Organised and about 2 tbsp of water. Blend until you have a smooth, creamy consistency. If your blender is struggling add more water, scrape the sides and blend again.
3. Melt the dark chocolate on a double boiler. Once melted pour a little into each mould, covering the base and the sides. You want your egg moulds to be about 1/2 full. Save the remaining chocolate for later. Add a dollop of the date caramel in the middle of each egg.
4. Place the moulds in the fridge for at least 30 minutes until the chocolate has set.
5. Remove the moulds from the fridge and cover the date caramel with a thin layer of melted chocolate. Place the eggs in the fridge for the final 30 minutes until fully set.
6. Enjoy straight away or store in the fridge for 1 week.