Line a baking sheet with parchment paper.
In a medium bowl, gently mix together the peanut butter, chopped peanuts (optional), maple syrup, and coconut flour with a spatula.
Let sit for 5 minutes. This allows the coconut flour to soak up all the liquid.
Form the peanut butter dough into about 12 to 16 mini egg shapes or heart shapes. But really, you can do as many or as few as you want. If you want mini-mini eggs, make 17 - 20.
Evenly space the eggs out on the lined baking sheet and place them in the freezer for 15 - 20 minutes until they are hard. They should NOT be malleable.
Meanwhile, make the chocolate shell by adding the chocolate chips and coconut oil to a microwave-safe bowl and melt in 20-second intervals. Stir between each interval until completely smooth. Let cool for 10 minutes until lukewarm before dipping the peanut butter eggs. Alternatively, you can use the double boiler method.
When the eggs are ready, remove them from the freezer and individually dip each egg into chocolate until fully covered. I like to use 2 forks to fish the eggs out and let excess chocolate drip off before placing them back on the sheet.
Place the baking sheet back in the freezer for another 30 minutes. If you want to decorate them, remove them at the 15-minute mark and add a chocolate drizzle and sprinkles. Then put them back in the freezer.
Let the eggs sit at room temperature for around 10 minutes before serving. Store them in the freezer for up to 3 months or in the fridge for up to 8 days. Enjoy!