In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined. You can also use a large bowl fit over a small saucepan filled with water. Bring it to a simmer and melt the peanut butter and coconut oil in the bowl.
Stir in vanilla extract and stevia.
Taste and adjust if needed.
Fill egg molds half way each with peanut butter mixture and freeze for 1 hour. Remove from molds and set aside on a parchment paper lined baking sheet pan.
Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave. Or use the double boiler method in step one.
Stir until smooth.
Pour melted chocolate mixture into the molds to coat sides of mold, half way up the molds.
Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
Spread more chocolate with a spoon to completely cover peanut butter egg.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
Keep refrigerated until ready to serve. Let them sit out to come to room temperature for just a few minutes so the creamy peanut butter centers are nice and smooth.