If you have a silicone egg mold, prepare the chocolate coating first by adding the melted coconut oil and peanut butter, cocoa powder, and maple syrup to a small bowl. Stir until well combined and smooth.

Spoon small spoonfuls of the chocolate coating into each egg mold. Depending on the size of your egg molds, you will get about 12 eggs. Smooth the chocolate coating to cover the bottom of each egg mold evenly. Place the eggs in the fridge to set for at least 30 minutes.

Meanwhile, prepare the peanut butter filling by adding the peanut butter, melted coconut oil, coconut flour, maple syrup, and vanilla in a small bowl. Stir until combined.

Divide the peanut butter mixture into 12 balls. Drop each ball into the center of your set chocolate egg molds and press them down so they are flat and evenly distributed. Cover each flattened peanut butter egg with the remaining chocolate coating. Place in the fridge until fully set.

Once set, remove the eggs from their silicone mold. Optionally drizzle each egg with melted chocolate or melted peanut butter.

Store in the fridge or freezer.

To prepare the eggs by hand, prepare the peanut butter filling first by adding the peanut butter, coconut oil, coconut flour, maple syrup, and vanilla in a small bowl. Stir until combined.

Divide the peanut butter mixture into 12 balls. Slightly flatten each ball so it forms an egg like shape. Place the eggs on a baking tray or plate lined with parchment paper and place them in the freezer to set for at least 1 hour.

Meanwhile, prepare the chocolate coating by adding the melted coconut oil and peanut butter, cocoa powder, and maple syrup to a small bowl. Stir until well combined and smooth.

Dip each frozen peanut butter egg into the chocolate coating and evenly coat the eggs. Set each egg on parchment paper and place in the fridge to set for at least 1 hour.

Optionally drizzle each egg with melted chocolate or melted peanut butter.

Store the eggs in the fridge or freezer.