whisk together all wet ingredients and then fold in the coconut flour
Once fully combined, form your egg shape, place on parchment paper and transfer to the freezer for 15 minutes
While waiting melt your chocolate over stove-top (low heat) with coconut oil
Dunk each pb egg into the chocolate and let excess chocolate drip off then place back on parchment paper and freeze for another 15 minutes
Remove and drizzle with leftover chocolate or whatever other edible decor you like and that’s it!
Store in the fridge in an air-right container for up to 2 weeks or in the fridge for a few months! Enjoy.
