Preheat oven to 350F.

Place the dates in a large bowl and cover with water to soak.

Grease a muffin tin. (I used soft butter)

Melt 1 cup unsalted butter (measured melted). Be cautious if using a microwave. Do notoverheat. It should stay warm.

Gradually whisk 1 cup of Splenda granulated sweetener into the melted butter untilsmooth.

Gradually whisk 3/4 cup cocoa powder into the mixture until smooth.

Crack the eggs in, one at a time, while whisking using a hand mixer until smooth. (Youcould also use a stand mixer).

Gradually whisk 1/4 cup whole wheat flour into the batter until smooth.

The batter should now have a thick and gooey texture. Pour it evenly into your muffin tin.(You should have enough for 6 to 8 brownies, depending on the size of the holes in your muffin tin)

Transfer to the oven. Bake for 12-15 minutes. My recipe yielded 8 brownies and required15 minutes of baking. Baking time will vary slightly from oven to oven.

Remove from the oven and wait 20-30 minutes before carefully flipping the muffin tinupside down to remove the brownies. (Tip: Place a cutting board on the tin beforeflipping over and lifting the muffin tin. Voila! No mess.)

While the brownies are cooling, drain the water off the bowl of dates, then process thedates with 1 cup of milk (any type) or water and a pinch of salt in a food processor untilsmooth. It should have the texture of thick caramel. If it is not thick enough, add somemore dates. If it is too thick, add milk, little by little. (Tip: You will have excess datecaramel; use it for other recipes, or spread it on apple slices or strawberries; kids love it!)

Spread about 1 tbsp date caramel evenly on top of each brownie.

Sprinkle some unsweetened shredded coconut on each of them.

Place the small candy eggs in the “nests.” (Alternatively, use macadamia nuts for a100% sugar-free recipe)

Sprinkle some small candies on top.