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Make Your Filling: Start by adding your vanilla protein powder, almond flour, almond butter, maple syrup, and salt to a bowl. Combine your ingredients using a silicone spatula until everything is incorporated and you can shape them with your hands.
Shape Your Eggs: Using a spoon, scoop equal-sized balls of filling and shape them into little eggs, then place them on a small parchment-lined cookie sheet or in a freezer-friendly container. You should be able to make roughly 12 eggs. Set in the freezer for 10-15 minutes to set.
Melt Your Chocolate: While your eggs set, add your dark chocolate chips and coconut oil to a microwave-safe bowl and heat them for 20 seconds, remove and stir, then repeat in 15-second increments until your chocolate is melted.
Coat Your Eggs: Once your chocolate is melted and your eggs have set, coat each egg by setting them in the chocolate, flipping over to evenly coat the other side, and then removing with a fork. Place the chocolate-coated eggs back onto your parchment paper and top with flakey sea salt once done. Place them back in the freezer to set for another 10-15 minutes.
Serve: Remove your eggs from the freezer once the chocolate has hardened all the way and enjoy!