Line a baking sheet with parchment paper.
In a bowl, mix the peanut butter, vanilla, and coconut flour.
Spoon mixture onto the parchment paper, making egg shapes as you go.
Place pan in the freezer for 1 hour.
At the 45-minute mark, create a double boiler to melt the chocolate.
Add the chocolate and butter, stirring frequently, until the chocolate has melted and is well combined with the butter.
Peel off the peanut butter eggs and dip each one separately into the chocolate, turning to coat.
Place back onto the wax paper.
Once finished, place sheet pan back into the freezer for 1 hour to set.
Remove and store in the refrigerator until ready to serve.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.