Step 1: Prepare the baking sheet. Line a baking sheet or large plate with parchment paper and set aside.

Step 2: Make the peanut butter filling.In a medium bowl, combine the natural peanut butter, maple syrup, and almond flour. Stir with a spoon or spatula until a thick, cookie dough-like mixture forms. It should be soft but easy to mold with your hands.

Step 3: Shape the eggs.Scoop about 1 tablespoon of the mixture and shape it into an egg. Place each egg onto the prepared baking sheet and repeat until all of the dough has been used.

Step 4: Freeze until firm.Transfer the baking sheet to the freezer for at least 30 minutes, or until the peanut butter eggs are hardened.

Step 5: Melt the chocolate.Add the chocolate chips and coconut oil to a small microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring between each, until the chocolate is smooth and fully melted. Let it cool for 2–3 minutes before dipping.

Step 6: Coat the eggs in chocolate.Using a fork, dip each chilled peanut butter egg into the melted chocolate, turning to coat completely. Allow any excess chocolate to drip off, then place the coated eggs back onto the parchment-lined baking sheet.

Step 7: Freeze again.Return the baking sheet to the freezer for another 15–30 minutes, or until the chocolate is set.

Step 8: Finish and enjoy. Remove the eggs from the freezer and sprinkle with Maldon sea salt, if desired. Enjoy right away, or store them in the refrigerator or freezer until ready to eat.