Add the peanut butter, agave, melted coconut oil, salt, and coconut flour to a food processor. Pulse until completely combined, scraping down the sides.

If needed, add 1 tablespoon of coconut flour at a time to make the mixture more workable.

Scoop the mixture into 2-tablespoon-sized portions and mold them into an egg shape. Arrange the peanut butter eggs on a parchment paper-lined baking sheet and freeze for 15 minutes to set.

Microwave the chocolate chips and coconut oil in 30-second intervals until smooth and completely melted.

Remove the peanut butter eggs from the freezer and dip each piece at a time into the melted chocolate using a fork, tapping any excess coating.

Place the vegan chocolate peanut butter eggs back on the parchment-lined baking sheet and decorate with sprinkles. Freeze the peanut butter eggs for another 15 minutes.

You can also pipe melted chocolate onto the eggs for decoration.