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Soak 8 large medjool dates in boiling water for 10 minutes
Add all base ingredients (dates, oats, coconut, cacao powder, peanut butter, and water) to a high speed food processor and blend until it forms a dough
If needed, stop the processor, add additional water, and continue blending until a dough forms
Form the mixture into Easter egg or ball shapes using small handfuls
Melt the dark chocolate and combine with soy protein crisps
Using a fork, dip each egg or ball into the chocolate mixture and coat evenly
Place coated treats onto baking paper and freeze for 1 hour to set
Store in the fridge for up to 7 days or in the freezer for up to 2 months