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Make the truffle eggs by mixing the hazelnut meal, cacao powder, maple syrup, and melted coconut oil together until well combined.
Scoop the mixture into 15 equal-sized balls and place on a baking sheet or in the fridge to firm up.
Melt the vegan white chocolate in a double boiler or in the microwave in 30-second intervals, stirring frequently.
If desired, divide the melted chocolate into two bowls and mix in the beetroot powder and spirulina to one bowl to create a colored chocolate.
Dip the truffle eggs into the melted chocolate, coating them completely.
Place the coated truffles back on the baking sheet and refrigerate until the chocolate has hardened.
In a small bowl, mix the cacao powder and water together to create a speckled effect.
Use a toothpick or small spoon to flick the speckled mixture onto the coated truffles.