Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Combine peanut butter, PB Fit powder, powdered sweetener, and vanilla extract in a large mixing bowl.

Mix thoroughly with a pastry cutter or large fork until a thick dough forms. If needed, mix in one tablespoon of coconut oil for a better texture.

Divide the mixture into 10 portions and use your hands to form into egg shapes.

Place eggs on a baking sheet lined with parchment paper. Freeze for one to two hours until eggs are firm.

Melt the chocolate and one teaspoon coconut oil in a double boiler or melt in a glass bowl in the microwave for 20-25 second increments, stirring between increments.

Use a slotted spoon to place each egg in the bowl of melted chocolate. Cover the top and bottom of the egg and lift the egg out of the chocolate to let excess chocolate drain through the slotted spoon.

Place each coated egg onto the lined baking tray and refrigerate or freeze for 25-30 minutes until the chocolate is solid. Clean up and cut off any messy edges with a knife—store eggs in a sealed container in the fridge.