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In a mixing bowl, combine the peanut butter, almond flour, and maple syrup. Stir until smooth and dough-like.
Scoop out portions of the mixture and shape them into small egg shapes with your hands. If the dough feels too soft to handle, place it in the freezer for 5–10 minutes to firm up.
In a small saucepan over low heat, melt the chocolate and coconut oil together, stirring constantly until smooth.
Dip each peanut butter egg into the melted chocolate using a fork or spoon. Let any excess drip off, then place them on a parchment-lined tray or plate.
Transfer the chocolate-coated eggs to the freezer and let them chill until fully set (about 15–20 minutes).
Store extras in the fridge or freezer.