Begin by making the caramel. Add all of the ingredients to a food processor and blend until smooth. If your medjool dates are quite hard, you can soak them in hot water first. (If you don't like coffee, just omit this and add a pinch of vanilla powder instead and 2 tablespoons less maple syrup)

When the caramel is smooth, take it out the processor and roll into egg shapes.

Set aside whilst you make the crispy mix.

If you are making the mix using raw chocolate bars, add the bars to a bain marie and allow to melt before adding the maple, salt and almond butter.

Once the mix is smooth, add the popped quinoa and then using your hands, coat each caramel ball and then place in the fridge to set.

If you are making your own chocolate mixture, add the coconut oil and cashew butter to a bain marie and allow to melt.

Once they have melted add all the other ingredients except for the quinoa and mix until smooth.

Add the quinoa pops and stir them until they are fully coated.

Using your hands, make sure the caramel balls are fully coated in the chocolate quinoa mix and then place in the fridge to set.

Whilst the eggs are setting, add all of the ingredients for the yellow decoration to a bain marie and melt, stirring every now and again.

Drizzle this mix over the eggs and then return to the fridge for another 30 minutes