
In a medium bowl, mix together peanut butter, maple syrup and 2 tablespoons coconut flour until smooth.
Scoop the mixture onto a lined baking sheet and form into egg shapes. Freeze for 20 minutes to 1 hour.
Melt the chocolate and dip each egg into chocolate, then return to the lined baking sheet.
Sprinkle with sea salt if desired and freeze until hardened.