In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla and salt. Stir until smooth and evenly combined. If desired, you can heat this mixture on the stove in a pan or microwave it for a few seconds to ensure it’s very smooth.
Scoop the mixture into the egg molds and refrigerate until hard. You will have to do two batches since this makes 19 eggs. Just remove the first batch, wash, dry and repeat for the second batch.
Once all eggs are hardened and removed, prepare a sheet tray with wax paper and melt chocolate. In a small microwaveable bowl, heat chocolate in 20 seconds intervals, stirring each time, until completely smooth.
Place each egg on the wax paper. Once all are dipped, place the sheet tray in the fridge to let the chocolate set.
Best stored in fridge, but can be left at room temperature to soften the center.
