Instructions

1. In a bowl, combine 1 cup peanut butter, 4 tbsp maple syrup, 1/4 cup coconut flour, 1 tsp vanilla and 1/4 tsp salt. Mix well, until a uniform batter is formed. You may need to use a little more coconut flour depending on the consistency of your peanut butter. You can also chill the batter briefly if you’re having a hard time shaping it.
2. With your hands create 12 balls (25 g each) then shape each ball into an egg shape. Alternatively, you can press the dough out into a single layer on a piece of parchment paper and use an egg-shape cookie cutter to create the egg shapes.
3. Arrange the 12 egg shapes on a plate lined with parchment paper and place in the freezer for 30 minutes to firm.
4. While the peanut butter eggs are setting in the freezer, melt 2/3 cup chopped chocolate or chocolate chips. You can use a double boiler, stirring the chocolate until smooth and creamy, or melt it in the microwave in a microwave-safe bowl in 15-second increments, stirring until completely melted.
5. Remove the peanut butter eggs from the freezer and use a fork to dunk each one into the melted chocolate, flipping until it’s completely coated.
6. Return the chocolate-covered peanut butter eggs to the parchment paper. 
7. Place back in the freezer for 10 minutes to firm.