Directions

1. 1. Combine the peanut butter, maple syrup and coconut oil in a bowl. Then add in the almond flour, protein powder and salt. Stir thoroughly until it forms a dough that is easy to mould.
2. 2. Form and shape the dough into 8 even egg shapes on a baking sheet. Place in the freezer for 15 min.
3. 3. In the meantime, break the chocolate and place into a heatproof glass bowl and sit over a pan of simmering water, allow the chocolate to melt stirring occasionally.
4. 4. Remove the eggs from the freezer and use two forks to dip and coat them completely in the melted chocolate. Place them back onto the baking sheet and in the freezer to harden for another 30 min.
5. 5. For best texture, store and serve directly from the fridge/freezer.