Add the peanut butter to a high powered blender of food processor. Add the dates, one and a time,and process together with the peanut butter until smooth. Add the honey, coconut oil, and salt and process until blended. Stir in the coconut flour with a rubber spatula until well combined. Mixture should be thick.
Using a 1 Tablespoon scoop, scoop out even portions of the mixture onto a non-stick mat or parchment lined baking sheet. Roll each portion into a smooth oval and flatten slightly into an egg shape.
Freeze for 30 minutes.
Dip each egg into the chocolate coating. Spoon the coating over the top of the egg, making sure that it is completely covered in the coating. Tap off excess chocolate and place back on the lined baking sheet. Because the eggs are so cold, the chocolate should harden almost immediately.
Repeat with remaining eggs.
Store in the refrigerator.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/04/02/healthy-chocolate-dipped-peanut-butter-eggsraw-vegan/