Mix Peanut Butter Filling: In a medium bowl, combine peanut butter, maple syrup, coconut flour, salt and nutritional yeast, if using. 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. 

Shape Eggs: 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. Arrange the 12 egg shapes on a cooking sheet or plate lined with parchment paper and place in the freezer for 30 minutes to firm.

Melt Chocolate: While the peanut butter eggs are setting in the freezer, melt the dark 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 smooth and melted.

Coat Eggs in Chocolate: 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, then tapping against the bowl to allow excess chocolate to drip off. Return the chocolate-covered peanut butter eggs to the plate.

Set Chocolate: Place back in the freezer for 10 minutes or until firm. Once they chocolate has hardened, they're ready to enjoy.