In a small bowl, add the dark chocolate, vanilla, and ¼ cup coconut oil. Microwave for 30-second intervals until melted, stirring each time. Alternatively, you can melt the ingredients on the stove top.

Pour half of the chocolate mixture into the moulds (just enough to cover the whole bottom), then freeze for 15 minutes.

In a bowl or measuring cup, add the peanut butter, honey, and 2 Tbsp coconut oil. Microwave just 15 seconds or until slightly melted and pourable.

Pour the mixture evenly into the silicone egg moulds and freeze for an additional 30 minutes.

To assemble the eggs, just demould them and stick two halves together.

Store in the refrigerator until ready to serve.