In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract and salt until well combined.

Portion the peanut butter filling into 2-tablespoon portions. Roll each one into a ball using your hands, then use your hands to shape the ball into an oval (egg-shaped).

Place on a parchment paper-lined baking sheet and freeze while you prepare the coating.

In a small bowl, whisk together the cocoa powder and water and set aside.

Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted. Whisk in the spirulina and matcha (or food coloring) and adjust colors as desired. Pour into a short drinking glass or a similar vessel.

Coating the eggs works best when they are semi-frozen. This helps the white chocolate coating firm up quickly so it doesn't pool when you set it down on the baking sheet. Stick a toothpick in the bottom of an egg, then dip in the white chocolate. Let the excess chocolate drip off. Wait until the white chocolate is mostly hardened, then return to the parchment paper and immediately remove the toothpick. If you wait too long to remove the toothpick, the chocolate coating may crack.

To make the speckles, dip a pastry brush in the cocoa powder/water mixture. Holding it about 8 inches above the baking sheet, flick the tip of the pastry brush over the eggs to create speckles. Note: this can get messy, so wear an apron!) Refrigerate until the chocolate dries out (~10 minutes).