Line a baking sheet with parchment or wax paper. Clear some space in the freezer for this sheet. Set aside at room temperature.

Make the peanut butter eggs: In a medium bowl, add peanut butter, maple syrup and coconut flour. Whisk as long as you can. When the mixture gets harder to stir, use a rubber spatula to fold until well incorporated and thickened. Cover bowl and freeze for 15-20 minutes.

Remove from freezer. Using a 1-tablespoon cookie scoop, scoop and drop peanut butter balls onto the prepared baking sheet, spaced evenly apart. Roll balls in your hand just until shiny and smooth. Drop onto the sheet. Using your fingers, mold each ball into the shape of an egg. Use a rubber spatula to flatten eggs to desired thickness—keep the eggs thick enough to dip in chocolate later.

Transfer back to the freezer to chill for 15-20 minutes, until hardened. About 5 minutes before the eggs are done freezing, it’s time to make the chocolate dip.

Make the chocolate dip: Use the double boiler method or the following. Add Chocolate Dip ingredients to a medium, microwave-safe bowl. Heat in 20-second increments until chocolate is softened and melted. Stir in between heating, until smooth.

Remove peanut butter eggs from freezer. Dip the bottom of one egg into the bowl of melted chocolate, scraping off excess. Place back onto the prepared baking sheet. Reshape as needed--the eggs will be a bit soft. Repeat until all eggs are dipped. There should be leftover melted chocolate.

Make the drizzle: Add Chocolate Drizzle ingredients to your leftover bowl of melted chocolate. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim off a tiny corner. Pipe chocolate in any pattern across the top of each egg.

Freeze for 10-15 minutes. Enjoy! Storing instructions below.