Step 1

Line a large baking sheet with waxed paper or parchment paper.

Step 2

In a large microwave-safe bowl, melt the butter and peanut butter together on high until melted. Whisk together. Stir in the sweetener and vanilla extract until smooth.

Step 3

Add the peanut flour (and protein powder, if using) and stir until well combined. The mixture should be like cookie dough. If it's too soft to roll into balls, add a little more peanut flour to firm it up.

Step 4

Roll the dough into 15 balls, each about 2 inches in diameter, and place on the prepared baking sheet. Flatten each into an oval egg shape and freeze 1 hour until firm.

Step 5

Place the chocolate and cocoa butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth.

Step 6

Drop the frozen eggs in the chocolate and use forks to toss around to coat completely. Lift out and tap the fork firmly against the side of the the bowl to remove the excess chocolate.

Step 7

Place the eggs back on the baking sheet. Take any excess chocolate and drizzle over the eggs decoratively. If necessary, place back in the fridge or freezer to set the chocolate.