1/4cuppure maple syrup(or to taste - up to 1/2 cup or more)
In the bowl of a stand mixer, combine all the filling ingredients and mix well. Transfer the peanut butter mixture to the freezer, and freeze for 15 minutes.
When the peanut butter mixture is almost ready in the freezer, melt the chocolate, maple syrup, and coconut oil in a double boiler. (Note: If the chocolate seizes up, remove it from the stove and add a spoonful of warm water. It may sound counter-intuitive, but it works like a charm and your chocolate will become pourable again.) After it's melted, taste the chocolate and add more maple syrup until it suits your tastes. (You can alternately use chocolate chips and coconut oil.)
Shape the peanut butter into ovals using about a tablespoon of the peanut butter mixture for each egg. Dip each egg into the chocolate using a spoon, covering each egg completely with chocolate. Place each chocolate-coated egg on a cookie sheet lined with wax paper. Once all the eggs have been dipped in the chocolate, place them in the freezer for 10 minutes to set. Store in the refrigerator for slightly soft eggs or the freezer for solid eggs.
This recipe yields more chocolate topping than you'll need. I like to have extra just in case. If you want to be more economical, you can cut back and use 3 ounces of chocolate. That should still be enough to cover all the eggs.