In a mixing bowl, combine the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until everything is well mixed.

Scoop out 2-tablespoon portions of the peanut butter mixture and roll each into a ball. Shape each ball into an oval to resemble an egg.

Place the shaped eggs on a baking sheet lined with parchment paper and freeze them while you prepare the coating.

In a small bowl, mix the cocoa powder with water and set it aside.

In a microwave-safe bowl, combine the white chocolate and coconut oil. Heat in the microwave in 15-20 second intervals, stirring well in between, until fully melted.

Stir in the blue spirulina and matcha (or food coloring) to achieve your desired color.

Pour the melted chocolate mixture into a short drinking glass or similar container.

For best results, coat the eggs while they are semi-frozen. This helps the chocolate coating to set quickly and prevents it from pooling on the baking sheet.

Insert a toothpick into the bottom of an egg and dip it into the white chocolate. Allow any excess chocolate to drip off.

Once the white chocolate is mostly hardened, return the egg to the parchment paper and carefully remove the toothpick. Be cautious not to wait too long, as the chocolate may crack.

To create speckles, dip a pastry brush into the cocoa powder and water mixture. Hold the brush about 8 inches above the baking sheet and flick the tip over the eggs to create a speckled effect. (This can be messy, so wearing an apron is recommended!)

Refrigerate the eggs until the chocolate is fully set, which should take about 10 minutes.