Homemade Peanut Butter Eggs

-1 In a large bowl, whisk together the peanut butter, cashew butter, maple syrup, and vanilla extract.
-1 Fold in the coconut flour and stir together with a spatula or spoon.
-1 Line a large plate or baking sheet with parchment paper. With wet hands, scoop about 1 1/2 tbsp of batter and form into egg shapes. Flatten and lay onto the tray. Repeat until all the batter is shaped, wetting your hands between each one. I like to keep a bowl of water near me and dip my hands in while I work. 
-1 Freeze the peanut butter eggs for at least 30 minutes.
-1 Once they're firm, melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth. 
-1 Dip each peanut butter egg in the chocolate and place back onto the tray. Sprinkle with sea salt if desired. 
-1 Freeze again for 10 minutes, until the chocolate sets. Transfer to a ziplock bag or container. 
-1 Keep stored in the freezer for up to 3 months.