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In a large bowl, combine the peanut butter, syrup and almond flour. Continue to fold together until a thick dough forms.
Scoop a large tablespoon and form into egg shapes using your hands(should get 10 medium sized eggs).
Place on a dish lined with parchment paper and transfer to the freezer for at least 30 minutes.
Melt the chocolate and coconut oil until smooth.
Dip the eggs in the chocolate to fully coat, shake off excess and place on the parchment paper.
Top with sea salt and transfer to the fridge for about 10 minutes until chocolate is set.