Melt the chocolate using the double boiler method or in the microwave. Add 1 tsp of coconut oil and mix until smooth.
Using a small flat paintbrush cover the chocolate egg mould evenly with chocolate ensuring full coverage all the way to the top of the mould. Place mould on a flat surface in the fridge for 10 minutes to set.
In a medium bowl add 1/2 cup peanut butter, 2 tbsp of powdered icing sugar and 1 tsp vanilla. Mix until combined,
Roll peanut butter mixture into a thumb-sized piece and gently place on top of the set chocolate eggs inside the mould. Gently flatten the top of the peanut butter to ensure it is level with the top of the mould.
Use the paintbrush to cover the top of the peanut butter filling and fill any gaps with additional chocolate. The chocolate should completely cover the peanut butter and be level with the top of the mould. Place back in the fridge for 10 minutes to set fully.
Once set carefully pop the chocolate eggs out of the moulds and enjoy!
The nutrition on this recipes was based on using semi-sweet chocolate, natural peanut butter and coconut oil