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Combine ⅔ cup peanut butter, ⅓ cup almond flour, ¼ cup puffed quinoa, 2 tablespoons confectioners’ sugar and 2 tablespoons maple syrup in a large bowl. Stir with a rubber (silicone) spatula until well combined and a very thick paste forms, about 2 minutes.
Line a large baking sheet with parchment paper. Scoop about 2 tablespoons of the mixture and shape into an egg, about ½-inch diameter; place on the prepared baking sheet. Repeat with the remaining mixture to make 10 eggs. Cover and refrigerate for 30 minutes.
Combine the chopped chocolate and 2 teaspoons coconut oil in a small microwave-safe bowl. Microwave on High in 30-second intervals, stirring after each, until melted and smooth, about 1½ minutes total.
Using a fork, dip each egg into the melted chocolate, turning to coat completely and letting excess drip off. Return to the baking sheet. Refrigerate until set, about 10 minutes. Dip the eggs again in the remaining chocolate for a thicker coating, if desired, then sprinkle with flaky salt, if using. Refrigerate until fully set, about 15 minutes.