In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt (if using). Mix very well, until a uniform batter is formed.
Use a spoon to scoop the batter into 6 balls, and use your hands to shape the dough into egg-like shapes. Arrange the 6 eggs shapes on a plate lined with parchment paper, and place in the freezer to set. For a lower-calorie treat, make the bites smaller to make 12 bite-sized pieces.
While the peanut butter middles are setting in the freezer, melt the dark chocolate chips and coconut oil together. (I do this in a double boiler over the stove, which keeps the chocolate warm during the dipping process.)
Remove the the peanut butter "eggs" from the freezer, and dunk each one into the melted chocolate, so that they are completely coated. Return the chocolate covered pieces to the parchment paper, and spoon any additional chocolate over the tops for a thicker chocolate coating, if you like.
Allow to set in the freezer for at least 10 more minutes before serving.
For best texture, store and serve directly from the freezer. The chocolate will soften if left at room temperature for too long.