Cover a large tray with baking paper.

In a small saucepan, add peanut butter, vegan butter, brown sugar, vanilla and salt.

Mix the ingredients.

Put the saucepan on low-medium heat for 5-6 minutes, until the ingredients melt and turn into cream. Mix the composition to incorporate completely.

Remove the mixture from the heat, let it cool for a few minutes and start adding the powdered sugar.

Add the powdered sugar gradually, and mix continuously for a desired result and creamy composition.

Let the composition return to room temperature, around 20 minutes.

Use a large spoon to measure the size of each egg.

Take the composition and form an "egg" with the help of your palms.

Place the egg on the lined tray prepared in advance and continue until the dough is finished.

Put the tray with peanut eggs in the freezer until they harden. It can take from 15 to 25 minutes.

In the meantime, prepare the chocolate glaze.

Put the chocolate and coconut oil in a bowl and put the bowl in the microwave or use the bain-marie method to melt the ingredients. Mix well so that the chocolate and oil are incorporated.

Dip the frozen eggs, one by one, into the chocolate mixture using a fork. Allow the excess chocolate to drain and place the egg back on the tray.

After all the eggs are glazed, put the tray in the fridge for at least 30 minutes.