Combine peanut butter, peanut flour, sweetener, and vanilla. Mix thoroughly. You may need to knead it with your hands to incorporate all the peanut flour. If it seems dry add 1-2 tablespoons softened butter or coconut oil.
Divide into 10 pieces and shape into eggs. Put on a baking sheet lined with wax paper. Refrigerate for an hour or two.
Melt the chocolate and coconut oil in the microwave or in a double boiler. I normally microwave in short increments stirring every 20-30 seconds.
To cover the eggs it is easiest to use a fork to place in the bowl of melted chocolate. Cover the top and then lift out the egg, scraping the bottom on the rim of the bowl to remove the excess chocolate.
Nutrition: The nutrition facts are for 1 egg. Each egg has 5 NET carbs.Notes on Sweeteners:
Substitutions will work in most recipes. They may not work in candies, such as caramel.
To Store: Keep in the fridge for up to 2 weeks. They should be kept away from heat, steam, and sunlight. To Freeze: Flash freeze, then place in a freezer bag or container. It Will last 2-3 months in the freezer. Substitutions: Swap the peanut butter for your favorite nut butter.