In the bowl of your mixer combine the peanut butter, butter, swerve, salt, coconut flour and vanilla extract together. Turn the mixer on low for 1 minute then turn the mixer up to medium speed for 3 minutes until well combined.
Pour the mixture into an 8x8 pan and place in the freezer for 30 minutes.
Line a sheet pan with parchment paper or a silicone liner.
Remove the peanut butter mixture and scoop about 2 tablespoons worth of the mixture at a time. Using the second amount of swerve dust your hands and the peanut butter mixture to prevent it from sticking.
Roll the mixture into an egg-like shape and place it on the sheet pan. Repeat with remaining mixture. If the mix starts to stick to your hands than wash off your hands with cold water and start again. If it is still sticking add more swerve. The longer you take to shape them the hard it will since the butter is getting softer.
Place the sheet pan in the freezer for 30 minutes.
Melt your chocolate using a double boiler, making sure to keep stirring so the chocolate doesn't burn. Stir in the coconut oil to the warm chocolate and set it aside for 5 minutes to slightly cool down.
Dip the eggs into the chocolate and place them on a clean sheet pan lined with parchment paper.
Place the eggs into the fridge for at least 30 minutes to set.
Store in an airtight container in the fridge.