Combine ingredients for filling in a large mixing bowl. Combine all ingredients in a bowl. Mix together with a whisk until; the mixture is smooth and lump-free.
Lay down a piece of parchment paper or wax paper on half sheet pan. Using a ½ ounce scoop, begin scooping out the mixture into balls and laying them on the parchment paper. Once you have scooped out all the mixture, place the sheet pan back into the freezer for another 10 minutes or until the mixture is cold enough to mold. If your mixture is not thick enough to scoop, you may need to freeze or add more collagen powder (the texture will vary based on the type of peanut butter you use).
Once the balls have hardened enough to mold, pinch one end to form an egg shape and then flatten on the parchment paper. Repeat for all the balls. Place the peanut butter eggs back in the freezer while you prepare the chocolate. You want the eggs to be fairly frozen before dipping them in the chocolate.
Once the eggs are firm and frozen, melt the chocolate and coconut oil in a microwave safe bowl in the microwave for 15 seconds intervals. Take the bowl out and mix the chocolate and microwave again for 15 seconds until the chocolate comes out smooth.
Dip the peanut butter eggs in the bowl of chocolate. Use a spoon to pour the chocolate over the tops. With a fork, remove the egg, tap the fork on the side of the bowl to remove excess chocolate and then place carefully back on the parchment paper lined backing sheet.
Place finished eggs in the freezer to harden the chocolate. Store uneaten peanut butter eggs in an airtight container in the fridge or freezer to prevent them from softening at room temp. Thaw for 5 minutes before enjoying.