In a large mixing bowl, stir together the peanut butter, almond flour, maple syrup, and salt until incorporated.
Scoop out a heaping tablespoon of the mixture and shape into an "egg" in your hands. Place on the lined baking sheet. Repeat with the remaining mixture. You should have about 14 eggs. Transfer the baking sheet to the freezer for 25 minutes to allow the eggs to chill and firm.
When the eggs have about 10 minutes of chill time left, prepare the chocolate. In a double boiler or in the microwave, melt the chocolate chips and coconut oil until smooth and glossy. If you're melting in the microwave, heat in just 10 to 15 second increments, stop, stir, and repeat until smooth and glossy.
Remove the eggs from the freezer. One at a time, use a fork to lower each egg into the chocolate, spooning chocolate over top to coat. Gently shake off excess chocolate. Return to the lined pan. Repeat with all eggs. Be sure to work speedily so that the eggs don't soften too much.
Once all the eggs have been coated, return the pan to the freezer for 15 minutes, or until the chocolate has set.
Store the eggs in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
*No Nuts? No problem. To make this recipe nut-free, use sunflower butter in place of the peanut butter and use sunflower flour (raw sunflower seeds ground into a meal/flour) in place of the almond meal. Omit the coconut oil if needed, too.