In a medium sized mixing bowl, add the peanut butter, almond flour, maple syrup, and salt. Use a wooden spoon to mix it all together until it turns into a thicker dough. Let the dough sit in the fridge for about 20 minutes.
Take about 1 tbsp of the filling and roll it into a ball in the palm of your hands. Then start forming it into an egg shape by placing the ball on a baking sheet, flattening it out with your fingers, and then use your fingers to start molding the top into a slight point. Just work with it until it resembles an egg shape.
Repeat with the rest of the filling, and place the baking sheet in the fridge for at least 20 minutes to let them firm up.
Once they are firm, it is time to cover them in chocolate. Start by adding the chocolate chips and coconut oil to a bowl, and microwave at 30 second increments until melted. Stir it about every 30 seconds to ensure it doesn't burn.
Use two forks to dip the peanut butter egg into the chocolate, making sure that everything is getting completely coated. Transfer them to a wire rack (on top of another baking sheet) to let the excess chocolate drip off. Repeat with the rest of the eggs, and then put them back in the fridge to harden for at least 30 minutes.
Once they are hardened, sprinkle them with a generous pinch of sea salt and enjoy!