Line a baking sheet with parchment paper.
In a large bowl, whisk together peanut butter, coconut flour, vanilla extract, and maple syrup. The dough should be thick.
Form 12 small balls and place them on the parchment paper.
Then gently form each one into an egg shape.
Place in the freezer for 20 minutes.
Then make chocolate dipping sauce by melting the chocolate and coconut oil in a bowl in the microwave in 30-second increments, until smooth and liquidy.
Fold in cacao nibs, if using.
Remove eggs from the freezer and dip each one in the chocolate and place back in the sheet.
Repeat until all are covered in chocolate.
Place into the fridge for 20-30 minutes to firm up.