Raw Maca Peanut Butter Eggs

Raw Maca Peanut Butter Eggs
Makes 12

Filling:
1 cup raw jungle peanut butter
1/4 cup lucuma powder
1/4 cup raw maca powder
2 Tbsp raw coconut nectar
1/4 cup raw coconut flour

1 1/2 cups chopped raw dark chocolate

In a bowl, combine the filling ingredients except the coconut flour and mix until well blended.  Add the coconut flour 1 Tbsp at a time until you have a dough like mixture that is not too sticky to shape with your hands (peanut butters vary, so if yours is a little more stiff, you may need to add a little less or more coconut flour depending on your butter).  Shape into 12 eggs, and place on a foil lined tray, then place in the freezer to chill, about an hour.  When ready to roll, melt the chocolate in a bowl (I like to set mine in a bowl in the dehydrator until it is melted).  Then set the chocolate next to the tray and dip each chocolate into it letting the excess drain off before setting it back onto the tray (I use a fork, setting the chocolate on top of it, to let the excess drain off).  Once the chocolates are all dipped, place in the freezer to set the chocolate, about 5 minutes.  Place some of the remaining melted dark chocolate in a pastry bag (or a ziplock bag with the corner cut off), and drizzle over the eggs for decoration.  Place in the freezer to set again, then they will be ready to serve.  Store in the fridge.