Balls:
1 cup sunflower seed/peanut butter/cashew/almond butter
1/2 cup pure maple syrup
3 tablespoons coconut flour
1/4 teaspoon sea salt (or to taste depending on your choice of nut/seed butter)
Coating:
1 cup dairy-free chocolate chips
1 tablespoon coconut oil
1. Combine all the ingredients for the eggs/balls in a medium-sized mixing bowl until a nice dough is formed. Place the dough in the freezer for about 10-15 minutes so that it firms up and is easier to work with.
2. While the dough is firming up, line a baking tray with parchment paper.
3. Once the dough is easier to work with, remove it from the freezer and begin to form eggs or balls from the dough with your hands. I used about one tablespoon for each one. Place the eggs/balls on the parchment-lined baking tray and then place them in the freezer.
4. While the eggs/balls are firming up in the freezer, melt the mini chocolate chips and coconut oil over a double boiler on the stove.
5. Once the chocolate is melted, remove the eggs/balls from the freezer and begin to dip each one in the chocolate, fully coating all sides and then placing them back on the parchment-lined baking tray.
6. Once all the eggs/balls are fully coated with chocolatey goodness, place them back in the freezer until the chocolate has fully hardened.
7. Once the chocolate has fully hardened, serve and enjoiy!