In a mixing bowl, combine almond flour, peanut butter, maple syrup, and salt. Stir until well combined. The mixture will be thick.

Roll the mixture into balls and place on a parchment-lined tray. Press down a bit to spread them into circles. Use your fingers to push the edges inwards on one end of each circle to create an egg shape. Place in the freezer for 20-30 minutes to firm up.

In a small bowl, combine chocolate chips and coconut oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.

Remove peanut butter eggs from the freezer. Use a fork to dip each one into the melted chocolate, letting any excess drip off, then place back onto the parchment. If you have leftover chocolate after dipping the eggs, you can drizzle it over the eggs, ideally once the coating starts to firm up a few minutes after dipping.

Return to the freezer for 20 minutes for the chocolate to set. Let sit on the counter for a few minutes and enjoy!