Start by preparing the matcha peanut butter filling. In a small bowl, add maple syrup, vanilla bean paste, salt and sifted matcha powder and mix until smooth using a spatula.
Add the almond flour and stir again until a workable dough forms. Add more almond flour as needed until you can easily roll a tablespoon or two of dough in your hands and form a flattened egg shape. If the mixture is too soft, you can also refrigerate or freeze for 10 minutes before coating.
Add your chocolate chips to a microwave safe bowl and microwave in 15 second intervals, stirring in between, until smooth.
Using a fork, take each egg shaped filling and coat in chocolate, then transfer to a lined baking sheet. If desired, drizzle a decorative pattern on top of the egg and finish with a bit of flaky salt.
Let chill in the fridge until set and enjoy.