Blitz together butter, coconut oil, liquid sweetener, peanut butter and salt.
Once combined into a smooth consistency divide into silicon mould.
Freeze until solid, for approximately 2 hours.
Melt chocolate and coconut oil in a bowl in the microwave.
Pop peanut eggs out of the mould and sit on a plate lined with baking paper.
Drizzle chocolate mixture over the eggs and freeze. Eat once chocolate has set or keep in the freezer.