In a bowl, mix together peanut butter, protein powder, almond flour, vanilla and salt until fully combined.
To form the eggs, you can use a mold (which is what I did!) or use your hands to create 8 egg shapes. You'll want the peanut butter filling to be thick, but you can make more than 8 if you want them to be smaller. Place each "egg" onto a parchment lined baking sheet.
Freeze the eggs for an hour and a half minimum to make sure they are really set in their shape.
When the eggs have 5 more minutes to freeze, add the chocolate and coconut oil to a bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
Dip the eggs in the chocolate, gently coating the full surface with a fork.
Place each coated egg on a cooling rack over top of parchment paper or directly onto parchment paper to dry. You can spray the rack with avocado oil if you'd like to prevent sticking.
Opt to cool the eggs in the fridge or freezer if you'd like. Keep cold until ready to serve and enjoy!
