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In a medium sized mixing bowl, combine the peanut butter, coconut flour and maple syrup. Stir until smooth.
Form the peanut butter mixture into egg shapes by rolling 1 inch balls and flattening them into ovals with your fingers.
Place the ovals on parchment paper on a cookie sheet and freeze for 30 minutes.
Next, heat the chocolate chips and coconut oil in a small bowl in the microwave 30 second at a time, stirring between times until completely melted.
Using two forks, coat the peanut butter eggs in the melted chocolate, letting the chocolate drip off for a few seconds.
Transfer each egg to parchment paper to harden.
Optional: After the chocolate has hardened for a few minutes, drizzle with more melted chocolate to make them look extra special.
Refrigerate the eggs until you are ready to enjoy them.