1/2 cup sunflower seed butter (or other nut/seed butter)
2 1/2 tbsp coconut flour
2 tbsp maple syrup
1 tsp vanilla
1/2 cup Enjoy Life chocolate chips (or dark chocolate chips)
1/2 tbsp coconut oil
Mix together sunflower seed butter, coconut flour*, maple syrup, and vanilla until well combined.
Divide mixture into about 10 equal portions, and use hands to roll each into an egg-like shape.
Place on a baking sheet or plate lined with wax paper and put in freezer to harden.
While eggs are in the freezer, melt chocolate chips and coconut oil together (I did mine in the microwave, using 30 second increments and stirring until completely melted, but you could also do this on the stove over low heat). NOTE** I recommend melting chocolate in a coffee mug or similar cup instead of a larger bowl so that it is easier to cover eggs in one easy dip.
Remove eggs from freezer after about 10-20 minutes and dip in chocolate to cover completely using a toothpick.
Allow excess chocolate to drip off of eggs by lightly tapping the hand holding the toothpick with your free hand before placing back on parchment paper.
Place chocolate-covered eggs in the refrigerator to set completely before serving.
(Store in refrigerator).
*You may need to adjust the amount of coconut flour you use in this recipe depending its density and the consistency of the nut/seed butter you choose. The mixture should be easy to shape, not too runny and not too crumbly, so adjust coconut flour amount accordingly (I used Sunbutter brand sunflower seed butter and Bob's Red Mill coconut flour).