Combine peanut butter, maple syrup, powdered sugar, almond flour, vanilla, and salt in a bowl until smooth and fully mixed.
Divide the mixture into 2-tablespoon scoops, then roll each into a ball and press gently to form an egg shape.
Arrange the shaped eggs on parchment paper and place them in the freezer to chill while preparing the coating.
Mix cocoa powder with water in a small bowl for the speckle effect and set aside.
Microwave the white chocolate wafers and coconut oil in short bursts, stirring frequently until melted completely.
Stir in the blue spirulina and matcha or your chosen food coloring to achieve a robin’s egg blue shade.
Insert a toothpick into each chilled egg, dip them into the melted chocolate, letting excess drip off, then place back on parchment.
Once the coating firms up but is not fully hardened, carefully pull out the toothpicks to avoid cracks in the chocolate.
Use a pastry brush dipped in the cocoa-water mixture to flick speckles onto the coated eggs from about 8 inches above.
Refrigerate the eggs for around 10 minutes until the chocolate speckles dry and harden.
Store finished eggs in an airtight container in the refrigerator or freeze for longer keeping, thawing slightly before serving.
