Add buckwheat groats to a food processor. Process for 3-4 minutes or until ground into a fine flour.
Line a small baking sheet with parchment paper.
Add ground buckwheat, peanut butter, maple syrup, and salt to a bowl. Stir together until incorporated.
Take 1 ½-2 tablespoons of the mixture and shape into an "egg" in your palms. Place on the lined baking sheet. Repeat with remaining mixture (you should have about 10 eggs). Place the eggs in the freezer for 25 minutes to set.
While the eggs are in the freezer, add the chocolate and coconut oil to a medium, heat-safe bowl and melt over a double-boiler or in the microwave.
Remove the eggs from the freezer, and dip them, one at a time, into the chocolate mixture and return each to the baking pan.
Pop the pan back in the freezer for 20 minutes or until the chocolate coating is set.
Store eggs in the freezer for up to 1 month or in the refrigerator for up to 1 week.