In a mixing bowl, combine peanut butter, protein powder, maple syrup, and almond flour. Stir until smooth.
The mixture should be thick enough to shape without heavily sticking to your hands.
If it feels too soft, add 1 tablespoon more protein powder or almond flour.
Scoop about 1 tablespoon of the mixture. Roll into a ball, gently flatten, and taper the ends slightly to form an egg shape.
Place on a parchment-lined tray and freeze for 15 minutes until firm.
Melt the Chocolate.
In a microwave-safe bowl, melt the dark chocolate chips with coconut oil in 20–30 second intervals, stirring until smooth.
Stir in the collagen packet until fully combined.
Dip each chilled peanut butter egg into the melted chocolate, letting excess drip off. Place back on parchment.
Sprinkle with flaky salt while the chocolate is still wet.
Refrigerate until fully set.
Store in the refrigerator for best texture.