Add peanut butter and dates to a high-powered blender or food processor and process until smooth.
Add in honey, coconut oil, vanilla and sea salt and process until creamy consistency is reached.
Stir in the cashew meal with a rubber spatula, and continue to stir until fully incorporated. Mixture should be somewhat thick.
Line a baking sheet with parchment paper. Using a tablespoon, scoop out even portions of the mixture and roll into small balls, then shape into an oval and flatten to the shape of an egg (depending on how particular you are with their shape, this can be a bit time-consuming!) on the lined baking sheet.
Put the baking pan in the freezer to allow eggs to harden for approx 30 minutes.
Meanwhile, add the coconut oil to a small microwave safe bowl and heat JUST enough to soften the oil, do not melt it. I ended up putting it in for 10 seconds, checked it, then put it in for another 8 seconds.
Mix the cocoa powder in with the coconut oil, then add in the honey and vanilla and stir until smooth, liquid-like consistency.
Remove eggs from freezer, dip each egg into the chocolate coating, making sure to fully cover. Allow excess chocolate to drip off, then place back on lined baking sheet, chocolate will begin to harden almost immediately due to the eggs being so cold.
Once all eggs have been dipped, put them back in the freezer for another 10 minutes to fully harden. At this point, I cut off the excess chocolate so they were true egg shapes again. Store in refrigerator (or freezer, we liked them best when stored in freezer!)