Step 1

Cream the peanut butter and butter together with the vanilla extract.

Step 2

Add powdered sugar and mix on low until combined. Scrape down bowl and mix again.

Step 3

You can drizzle in some water a tablespoon at a time If the mixture is a bit dry. Some peanut butters have a lower moisture content.

Step 4

Pinch off healing tablespoon-sized pieces and roll into balls. About 25g if you're weighing.

Step 5

After rolling the balls flatten a bit in your palms then transfer balls to a baking sheet and shape into eggs.

Step 6

Place in refrigerator to chill until firm, at least 20 minutes.

Step 7

Add chocolate and coconut oil to a medium bowl and melt in the microwave at 50% power in 30 second intervals, stirring in between. Stir to combine and set aside to cool to room temperature.

Step 8

Place a chilled egg on a fork and dip into the chocolate, or spoon it over. Smooth out the chocolate and tap the egg against the bowl to remove excess chocolate then use a knife or offset spatula to remove excess from the bottom.

Step 9

Transfer back to the baking sheet and repeat for the remaining eggs. If you're adding sprinkles then do so before the chocolate sets. You can add more chocolate (or a different chocolate for contrast) to a piping bag, snip the tip off and pipe stripes onto the eggs. Chill to allow the chocolate to firm up and enjoy.