In a food processor, combine creamy peanut butter, maple syrup, vanilla extract, blanched almond flour, and a pinch of sea salt. Pulse until the mixture reaches a crumbly texture that holds together when pressed.

With clean hands, scoop a tablespoon of the peanut butter mixture and roll it into an egg shape. Place the formed eggs onto a parchment-lined baking sheet and freeze for about 15 minutes.

In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Heat in the microwave in 30-second increments, stirring until the chocolate is smooth and fully melted.

Using a fork, carefully dip each frozen peanut butter egg into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drain back into the bowl.

Once all the eggs are dipped, place them back into the freezer or fridge to set for at least 30 minutes.