In a food processor, grind 1C almonds into almond butter. Transfer to a large bowl. Rinse and drain 1 can of butter beans into the food processor and add about 23 pitted dates and 1/4C agave nectar. Process until smooth. Add to the bowl with almond butter. In a VitaMix, grind 1/2C old fashioned oats into a flour and add to bowl. Stir in with 1t vanilla extract and 1/4C coconut flour. Mix well and shape into eggs. If desired, dip into chocolate and freeze. Happy Easter!
Makes: 23 eggs
Serving Size: 1 egg