Line a medium size baking sheet with a baking mat or parchment paper. Set aside.

Add the peanut butter, almond flour, maple syrup, vanilla, and salt to a medium size mixing bowl and mix well to combine into a thick, smooth peanut butter mixture.

Measure about 1.5 tablespoons or a little less of the peanut butter mixture and roll it into a ball and press it flat then place it onto the baking sheet and form it into an egg shape that is about ½ -¾ inch in thickness. Continue until you have formed all of the eggs. Make sure to space them apart so they are not touching on the baking tray. Place the peanut butter eggs into the freezer for 30 minutes. DO NOT SKIP THIS STEP!

Add the chocolate chips and coconut oil to a microwave-safe bowl or measuring pitcher and microwave it on high in 30-second intervals, stirring it in between until it is melted. Let the melted chocolate sit on the counter to cool for 5 minutes.

Remove the peanut butter eggs from the freezer and working in batches carefully dip each one in the chocolate using a fork. Allow any excess chocolate to drip off the egg by lightly tapping the fork on the side of the measuring cup or bowl and use another fork to carefully slide the dipped egg back onto the lined baking sheet.

You can drizzle any leftover chocolate over each of the eggs and sprinkle a little bit of sea salt on each for fancier eggs.

Return the dipped easter eggs to the freezer for 10-15 minutes to set up. Then enjoy!