DIRECTIONS:
1. Mix together sunflower seed butter, coconut flour*, maple syrup, and vanilla until well
combined.
2. Divide mixture into about 10 equal portions, and use hands to roll each into an egg-like
shape.
3. Place on a baking sheet or plate lined with wax paper and put in freezer to harden.
4. While eggs are in the freezer, melt chocolate chips and coconut oil together (I did mine
in the microwave, using 30 second increments and stirring until completely melted, but
you could also do this on the stove over low heat). NOTE** I recommend melting
chocolate in a coffee mug or similar cup instead of a larger bowl so that it is easier to
cover eggs in one easy dip.
5. Remove eggs from freezer after about 10-20 minutes and dip in chocolate to cover
completely using a toothpick.
6. Allow excess chocolate to drip off eggs by lightly tapping the hand holding the toothpick
with your free hand before placing back on parchment paper.
7. Place chocolate-covered eggs in the refrigerator to set completely before serving.
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