In a small bowl mix nut butter, coconut flour, maple syrup, vanilla, coconut oil and salt. Refrigerate the dough for 30 minutes. Scoop out dough and roll into balls and form into eggs, place on a lined baking sheet and freeze for 15-20 minutes. Dip eggs in melted chocolate and add to a lined baking sheet. Drizzle extra melted chocolate on top. Place back in the freezer until chocolate completely hardens, eat right away and store leftovers in the freezer.
