In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined and smooth.

Portion the peanut butter filling into 2-tablespoon portions and roll each into a ball. Shape them into ovals (egg-shaped).

Place on a parchment paper-lined baking sheet and freeze for 15–20 minutes until firm.

In a small bowl, whisk together the cocoa powder and water to prepare the speckle paint.

In a microwave-safe bowl, melt the white chocolate and coconut oil in 15-20 second intervals, stirring well each time. Adjust colors with spirulina and matcha as desired.

Work with semi-frozen eggs for the coating. Use a toothpick to dip each egg in the colored white chocolate. Let excess chocolate drip off.

Wait until the chocolate hardens slightly, then remove the toothpick and place the egg back on the parchment paper.

Using a pastry brush, flick the cocoa mixture over the eggs to create speckles.

Refrigerate until the chocolate sets, about 10 minutes. Store in an airtight container.