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Mix 1 ¼ cup of the PB Fit powder and all of the applesauce together.
Check the consistency while mixing. For a thicker, fudgier peanut butter filling, add the rest of the peanut butter powder (¼ cup). For a creamier texture, use as is.
Divide the dough into 8 pieces. Roll into balls, then slightly flatten to get the egg-like shape.
TIP: If too soft, you can always put the filling in the fridge until firm enough to shape.
Let the peanut butter filling cool in the fridge or freezer until firm enough to coat in chocolate.
While the Easter eggs cool in the fridge, melt the chocolate chips in the microwave in 20 second bursts until melted, stirring in between.
Coat the eggs in melted chocolate.
Drizzle with more chocolate (optional), then wait for the chocolate to set.
Enjoy!