In a mixing bowl, combine the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and a pinch of salt. Mix until the texture is uniform.

Scoop out portions of the mixture (about 2 tablespoons each) and roll them into egg shapes with your hands.

Arrange these on a parchment-lined baking sheet and freeze them briefly.

In a separate bowl, combine cocoa powder and water, and set aside.

Melt the white chocolate wafers with coconut oil in a microwave-safe bowl, using 15-20 second intervals while stirring in between until fully melted.

Mix in the spirulina and matcha to achieve desired colors.

While the peanut butter eggs are slightly frozen, insert a toothpick into the base of each egg and dip into the melted chocolate.

Allow excess chocolate to drip off before placing it back on the baking sheet without the toothpick.

To add speckles, use a pastry brush dipped in the cocoa mixture and flick over the eggs.

Chill until the chocolate sets, approximately 10 minutes.