Melt your chocolate with the coconut oil in a double broiler on the stove top, or microwave for 30 seconds. Stir, and add 15 second intervals if needed.

Once your chocolate is melted remove from the heat and allow to cool for a few minutes or just until slightly thickened.

Next, evenly brush your egg molds with melted chocolate.

Refrigerate for 15 minutes, to set, then repeat with a second coating of melted chocolate.

Refrigerate molds again while preparing your filling. If the chocolate shell still seems thin, then repeat this process a third time.

In a medium mixing bowl, add cream cheese, yogurt, honey and vanilla.

Using a hand held mixer, mix until smooth and combined well.

Once your chocolate shells are fully set, carefully and gently remove them from the mold.

Add about a tablespoon of your cheesecake mixture to each egg half, then top with 1 teaspoon of jam as shown.

(If your egg halves are smaller in size than the ones I use, then you might need to adapt the quantity of your fillings).

Chill eggs for at least 30 minutes, allowing to fully set.

Next, sandwich the egg halves together as shown and smear with a bit of melted chocolate to "glue" them together. Make sure to seal the edges tightly.

Place your finished chocolate eggs into the fridge and chill again for at least another 30 minutes.

Store any leftovers in a sealed container in the fridge.

Enjoy!