In a small bowl combine peanut butter, coconut flour, 1 tablespoon of the coconut oil and 2 teaspoons of the maple syrup. Stir well to form a dough then tip onto a piece of baking paper and form into a log. Roll up filling in the paper and refrigerate for 30 minutes.
In the jug of a blender or small food processor, combine desiccated coconut, coconut milk, 1 tablespoon of the coconut oil and remaining maple syrup. Pulse a few times to combine then tip onto a piece of baking paper and form into a log. Roll up filling in the paper and refrigerate for 30 minutes.
Remove fillings from fridge, slice each roll into 12 pieces and form into egg shapes (24 eggs in total). Place onto a baking tray lined with paper and return to fridge for another 30 minutes.
Gently melt chocolate and remaining coconut oil in a small bowl or glass in the microwave and cool to room temperature.
Using two forks, dip one piece of egg filling at a time into chocolate, allowing excess to drip into bowl. Place on the tray and return chocolate-coated eggs to fridge until ready to serve. 2 chocolate eggs is 1 serve.
If the peanut butter dough softens as you form the eggs, return to fridge until firm. To differentiate fillings, sprinkle coconut-filled eggs with coconut before chocolate dries.