2/3 cup natural drippy peanut butter (just peanuts & salt) 1 tablespoon pure maple syrup 2-3 tablespoons coconut flour (start with 2 and add another if necessary) 3.5 ounces 72% dark chocolate bar, vegan if desired Optional: Coarse sea salt, for sprinkling on top
Peanut butter, maple syrup, coconut flour. Peanut butter is moist cookie dough. If peanut butter mixture is too wet to form eggs, refrigerate for 10–20 minutes or add a teaspoon of coconut flour. Coconut flour absorbs liquid after 5-10 minutes.
With a cookie scoop, drop peanut butter mixture onto a parchment-lined small baking sheet for 8 eggs. Flatten egg tops. 20–60 min. Longer-frozen eggs make chocolate-dipping easier.
Melt and whisk the chocolate bar to coat the eggs. Heat chocolate. Use room-temperature or slightly warm cocoa because hot chocolate dissolves peanut butter.
Fork-dip peanut butter-chocolate eggs. Coat evenly. Coarse sea salt on parchment-lined baking sheet. Chocolate enhances Easter eggs. 30–60 minutes. Refrigerate hardened. PB eggs.