In a mixing bowl, combine powdered sugar and creamy peanut butter, stirring until smooth. Melt unsalted butter and mix it in along with vanilla extract and a pinch of sea salt for balance. Freeze for 30 minutes until firmer.

Set up a double boiler over simmering water. Add chocolate chips and coconut oil, stirring continuously until melted and glossy, about 5-7 minutes.

Brush a thin layer of melted chocolate in the bottom of each mold. Allow to set for about 10 minutes.

Remove the chilled peanut butter mixture; mold into egg shapes. The filling should be firm but pliable.

Place the peanut butter fillings into the chocolate-lined molds, then pour remaining melted chocolate on top. Refrigerate for about 30 minutes until set.

Carefully remove from molds. If resistant, gently push from the bottom to release.