In a medium Mixing Bowl, mix Creamy Peanut Butter, Coconut Flour, Monkfruit Sweetener and Vanilla until thoroughly combined. (Note: Dough will be firm…think Reese’s Peanut Butter Cup consistency. If too thick, add more peanut butter. If too thin, add more Coconut Flour.)

Pinch off 1 ounce of batter, roll in a ball (Note: it will be a little smaller than a ping pong ball). Place on Baking Sheet lined with a Silicone Baking mat and form into a egg shape. (Note: they will be about 1/4 inch high.)

Freeze for about 30 minutes.

When frozen, cut up Chocolate into small pieces. Place is small Mixing Bowl.

Heat in the Microwave on High, checking and stirring every 15 seconds until completely melted.

Dip frozen Eggs into the melted Chocolate to completely cover. Place on a Cooking Rack (or wax paper).

Transfer remaining chocolate into a Ziploc bag. Snip the tip. Drizzle back and forth over Eggs. (Note: make sure the chocolate has started to harden or wait until it has completely hardened.)