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

Portion the peanut butter filling into 2-tablespoon portions. Roll each one into a ball, then shape into an oval (egg-shaped).

Place on a parchment paper-lined baking sheet and freeze while you prepare the coating.

Whisk together the cocoa powder and water in a small bowl and set aside.

Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well until fully melted. Whisk in the spirulina and matcha, adjusting colors as desired.

Stick a toothpick in the bottom of an egg, dip in the white chocolate, and let the excess drip off. Wait until the white chocolate is mostly hardened, then return to parchment paper and remove the toothpick.

To make the speckles, dip a pastry brush in the cocoa powder/water mixture and flick over the eggs. Refrigerate until chocolate dries out (~10 minutes).