After soaking the dates in water for an hour, discard the water and place in a food processor. Add the vanilla extract and 2 Tbsp fresh water. Process until smooth and creamy. You may have to scrape the sides a few times while processing to get a creamy caramel. Set aside. Break the chocolate bar up into pieces and microwave on high for 30 seconds. Stir and continue to microwave for 30 additional seconds. Stir until smooth. In an egg mould pour a little bit of the chocolate and paint up the sides of the mould with the back of a spoon. Place in the freezer for about 10 minutes. Remove and fill the inside of the eggs with the caramel mixture. Return to the freezer for 30 minutes or until firm. Spread the remainder of the chocolate on top of the caramel layer and return to the freezer for another 15 minutes. Remove from the freezer and take out of the moulds. Bite into the creamy wonderful ness of the caramel centred egg and smile – Happy Easter!
