In a medium mixing bowl, combine creamy natural peanut butter, honey (or maple syrup), pure vanilla extract, and a pinch of sea salt. Stir vigorously with a spatula until the mixture becomes smooth and well-integrated.

Gradually add almond flour to your peanut butter mixture, mixing it in with a spatula until a thick, moldable dough comes together.

Using your hands, take small portions of the dough and roll them into egg-like shapes, about the size of a golf ball. Place the shaped eggs on a parchment-lined baking sheet.

Once all the eggs are shaped, pop the baking sheet into the freezer and let them chill for about 30 minutes, or until they are firm to the touch.

While the peanut butter eggs are freezing, melt dark chocolate chips by using a double boiler or a microwave, stirring until fully melted and smooth.

Carefully dip each chilled peanut butter egg into the chocolate, ensuring it is evenly coated.

Before the chocolate sets, sprinkle a little sea salt on top of each chocolate-covered egg.

Place the baking sheet with your decorated peanut butter eggs in the refrigerator for about 30 minutes, or until the chocolate has hardened completely.

Once the chocolate has set, arrange them on a decorative plate and serve.