In a medium bowl, whisk together the powdered peanut butter, whey protein powder, and sea salt.

Add the sugar-free maple syrup and vanilla extract to the dry ingredients, stirring with a spatula until a thick dough forms.

If the mixture is too crumbly, add water 1 teaspoon at a time until the dough is pliable and can be shaped without cracking.

Divide the dough into 6 equal portions (approximately 25g each) and shape into flat, oval egg shapes.

Place the eggs on a tray lined with parchment paper and freeze for 15 minutes to firm up.

In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second bursts, stirring until completely smooth.

Use a fork to dip each chilled egg into the melted chocolate, allowing the excess to drip off before returning to the parchment paper.

Freeze for an additional 5-10 minutes until the chocolate shell is fully set.