In a mixing bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Mix well, until a uniform batter is formed.
Line a baking sheet or plate with parchment paper. Use a small cookie scoop to scoop the batter into 12 balls (about 2 teaspoons of batter per ball). Use your hands to press and shape each ball into an egg-like shape, then place the pan in the freezer to set.
While the peanut butter eggs are setting in the freezer, melt the dark chocolate chips in a double boiler. Alternatively, you can melt them in the microwave using 30-second intervals. Stir until smooth.
Remove the the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each one. The chocolate may set very quickly if the eggs are cold from the freezer, but if it's not firming up quickly enough for you, just place the pan back in the freezer for a few minutes.
Once the chocolate is firm on the top, flip the eggs over and coat the other side with chocolate, too. While the chocolate still looks wet, you can sprinkle on a few colorful sprinkles, if you'd like to. (Or try some flaky sea salt!)
Place the chocolate peanut butter eggs in the freezer to firm up for at least 10 more minutes, and then they are ready to serve. These will soften at room temperature, so store them in an airtight container in your fridge (for a softer bite) or the freezer (for more crunch) and serve them chilled. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.
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Notes
Nutrition information is for 1 of 12 pieces. This is automatically calculated, and is just an estimate not a guarantee. For accurate results, use the labels on your ingredients at home.If you need to replace the coconut flour, you can try using 1/4 cup of almond flour instead. I haven't tested this with any other varieties of flour, but feel free to experiment with it.