In a mixing bowl, combine the peanut butter, almond flour, vanilla extract, melted butter and sweetener. Blend until smooth.
Add the batter to the freezer to chill for 1 hour.
Form the batter into 12 evenly sized egg shapes on a parchment lined baking sheet.
Return the peanut butter eggs to the freezer for an additional 2-3 hours until hardened well.
Add the Lily’s baking chips and the coconut oil to a microwave safe bowl, and heat at 30 second intervals until completely melted and combined.
Let the chocolate cool a bit.
Use two forks to carefully dip the eggs into the chocolate, coating both sides well.
Place the dipped eggs back on the parchment lined baking sheet, and return them to the freezer for another 30 minutes before serving.