Put the peanut butter and maple syrup in a bowl and mix until well combined.
Add in the coconut flour and a pinch of salt, then stir again until a smooth dough that's easy to handle forms.
Line a baking sheet with baking paper. Take ~ 2 Tbsp of dough and roll it into a ball then place it down on the baking paper. Flatten it out slightly with the palm of your hand then form the edges into an egg shape. Mine were roughly 0.5cm thick (a little less than 1/4 of an inch). If you have an egg-shaped cookie cutter, once you've slightly flattened out the peanut butter balls you could also cut into the dough with the cutter.
Once all eggs are formed, place in the freezer to firm up for 30 minutes.
Bring a small saucepan of water to the boil then reduce the heat to low. Place a bowl over the top of the saucepan ensuring the bottom doesn't touch the water inside. Put the chocolate and coconut oil in the bowl and stir until melted.
Once melted, remove the bowl from the heat and one by one dip the peanut butter eggs into the chocolate using a spoon or two forks. Coat well and allow excess chocolate to drip off. Lay each egg back on the baking tray and sprinkle each with a little salt as soon as you put them down.
Place the tray in the fridge for 10 minutes to firm up then serve. Keep any leftovers in the fridge to ensure they don't melt.
* I use an Australian Tablespoon measure which is 20ml. To adjust the recipe to suit the 15ml Tablespoon used in most other countries use 1 Tbsp + 1 tsp.