Add the peanut butter, maple syrup, flour, and vanilla to a small bowl and stir well to combine. Let the mixture sit for 5-10 minutes (it needs time to thicken). Line a rimmed baking sheet with parchment paper or a baking mat.

When the mixture has thickened give it another stir. Use a spoon to remove a scant tablespoon of the peanut butter dough (it will still be tacky at this point). Quickly roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough. Aim for having 24 balls of dough when it's all said and done.

Pop the peanut butter balls in the fridge to firm up for 10-15 minutes. After that time, remove the pan from the fridge. Use your hands to slightly press the dough flat and then taper it on one end so that it looks like an egg. Return the shaped peanut butter dough to the pan and repeat with the remaining pieces. Return the pan to the fridge for another 10 to 15 minutes.

When the time is up, prepare the chocolate. Add the chocolate chips to a microwave safe bowl, add the coconut oil. and microwave on high, stirring every 30 seconds until the chocolate is smooth and melted.

Add a peanut butter egg to the chocolate, one at a time. Make sure it's covered in chocolate, remove it with a fork, tap the fork on the edge of the bowl to remove extra chocolate, and then return it to the prepared pan. Repeat with remaining eggs. Let the eggs rest at room temperature until the chocolate has set (about 2 hours) or you can stick them back in the fridge to speed the process up. Enjoy!