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In a mixing bowl, combine the peanut butter, almond flour, maple syrup, and salt. Mix until a thick dough forms.
Scoop about 1 tablespoon of the mixture and shape it into egg shapes with your hands. Place the eggs on a parchment-lined plate or baking sheet.
Transfer the shaped eggs to the refrigerator and chill for about 30 minutes, or until firm.
In a microwave-safe bowl, combine the chocolate chips and oil. Microwave in 20–30 second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, use a double boiler.
Using a fork, dip each chilled egg into the melted chocolate, allowing the excess to drip off. Place the coated eggs back onto the parchment-lined tray.
At the end, you can also drizzle more chocolate in a design on the surface of the eggs.
Refrigerate for about 1 hour, or until the chocolate coating is fully set. Store in an airtight container in the refrigerator for up to 4 days.