In a bowl, mix almond butter, maple syrup & flours together.
Form mixture into egg shapes and place in the freezer on a parchment-lined baking sheet for 25 minutes.
While the eggs are freezing, melt chocolate chips and coconut oil together.
Coat each egg in melted chocolate until completely covered.
Freeze again for 5 minutes and then drizzle eggs with extra chocolate on top if desired.
Place back into freezer for another 10-15 minutes and they are ready to go!
Video
Notes
Remember that this recipe calls for almond butter that is on the more "drippy" thin side. I linked the almond butter that I use in the recipe. If you choose to use a different one, you may have to adjust the ingredients. Make sure when freezing, lay the chocolate covered eggs on a baking sheet lined with parchment paper to prevent sticking.