Recipe from Rapunzel employee Eva
Cut the dates into pieces and soak them in water for 30 minutes. Mix cocoa powder with bionella. Knead with soaked dates, hazelnuts, vanilla powder and salt to a smooth dough. Either by hand or with the food processor. If the dough becomes too crumbly, add a little more bionella chocolate hazelnut spread.
Cut off pieces with a spoon and shape the dough into balls, then Easter eggs. Cover with the melted chocolate coating and place on baking paper until the chocolate coating has set.
Tip: In spherical shape, these are very fine chocolates for the whole year - also as a nice gift!