My Version of Reese’s Eggs

Line a baking sheet with parchment paper. In a bowl, mix peanut butter, coconut flour and maple syrup. Roll 1 1/2 - 2 tbsps of dough into balls and form into egg shapes on the lined baking sheet. Freeze for 15 minutes. In a separate bowl, melt chocolate + let cool. Coat each egg in the melted chocolate using a spoon and place back on lined baking sheet. Use leftover chocolate to drizzle over each egg and add sea salt if desired. Freeze for another 10 minutes and enjoy! (best stored in the fridge or freezer)