1. In a bowl, mix together the peanut butter, coconut oil, maple syrup and ground almonds until this forms a cookie dough like texture.
  2. Stir through the chocolate chips.
  3. Press this mixture into a silicone easter egg mould and pop these into the freezer for an hour.
  4. Melt the chocolate and stir through the coconut oil.
  5. Once the eggs are firm, remove these from the mould and coat in the melted chocolate.
  6. Place these onto a tray and leave in the fridge for 2 hours to allow the chocolate to completely set.