- Line medium baking sheet with parchment paper; set aside.
- In medium bowl combine peanut butter with maple syrup. Stir in coconut flour and pinch of salt (if using unsalted peanut butter). Dough should be thick but soft enough to scoop.
- Using a medium cookie scoop, scoop dough and place on lined baking sheet. Once you’ve scoop all the dough, roll dough between palms, gently flatten and shape into eggs. The medium cookie scoop should yield about 12 large eggs. If you want smaller and more eggs, use a small cookie scoop.
- Transfer baking sheet to chill in freezer for 20 minutes, or fridge for 45 minutes.
- During the last 5 minutes of chilling time, begin melting the dark chocolate with coconut oil in small saucepan over low-medium heat; stir continuously until chocolate is melted. Or use microwave on half power in 30 second increments, stirring in between until melted.
- Remove tray from freezer; Using spoon or dipping tool dip the peanut butter eggs in chocolate, one by one and placing back on lined baking sheet. If sprinkling with sea salt, make sure to immediately add the sea salt to top of chocolate dipped egg after it’s placed down on sheet.
- Transfer tray to fridge for 10 minutes until chocolate has set.
- Now the eggs are ready to enjoy! Best stored in fridge until ready to be eaten.
peanut butter: feel free to use your favorite nut or seed butter, or a blend, to make this recipe paleo friendly. If your peanut butter is not super drippy, you may only need 2.5 tablespoons coconut flour.
coconut flour: see notes above recipe card regarding alternatives.
coconut oil: the chocolate you use may or may not need the addition of coconut oil. This does help smooth out the chocolate for easier dipping and better consistency, but you may be able to omit.