Prepare the filling: Make the filling by combining the peanut butter, vanilla, maple syrup, almond flour, and salt. Process until well combined and crumbly texture.
Shape filling: Using a cookie scooper or spoon, scoop the mixture into your hands and roll to shape into an egg-like shape. Alternatively, flatten the filling and use a cookie cutter to cut out egg shapes. Place on a sheet lined with parchment paper and freeze for 15 minutes.
Melt the chocolate: In a separate bowl, combine chocolate and coconut oil. Melt in the microwave in increments of 30 seconds. Stir until smooth and creamy.
Dip eggs in chocolate: Using a fork, dip each egg into the melted chocolate, drain excess chocolate, and transfer back to the baking sheet. Drizzle with a bit of extra chocolate and repeat with remaining peanut butter eggs. Transfer back to the fridge or freezer for 30 minutes before serving at room temperature.