Break the CocoPolo chocolate bar into pieces and combine in a small pot with coconut oil.

Over low heat, melt the two together stirring constantly.

Once melted, I used a small spoon to coat the inside of the mold.

Its a tad tedious but you'll survive.

You should have about half the chocolate mixture remaining.

Reserve to cover the filling at the end.

Once coated, throw the mold into the freezer to chill.

While the mold is chilling, combine room temperature butter, room temperature cream cheese, vanilla extract, 1/3 cup swerve powdered sweetener, and 1/4 cup heavy cream.

Combine with a hand mixer.

Taste it! If its not sweet enough add more swerve.

It should be an icing consistency.

If its not add more heavy cream.

Remove the mold from the freezer and fill the eggs with the cream mixture leaving room to top with additional chocolate.

I added a raspberry in mine (it tasted so good!) Use the remaining chocolate to cover the top of the cream layer.

Return the silicone mold to the freezer for about 30 minutes.

If the eggs aren't hard enough they will crack when you try to remove them from the mold.

Pop them out and store in the freezer.

Consume within 3 days or freeze!