Melt the chocolate over a double boiler (bain-marie). If using a microwave, heat it in 20-second intervals, being careful not to burn the chocolate.
Place the egg mold on a tray lined with parchment paper. Add one tablespoon of melted chocolate to each mold cavity. Using a pastry brush, coat the inside with a thick layer of chocolate, ensuring all sides are covered - the chocolate will pool in the bottom of the molds.
Turn the molds upside-down over the lined tray, allowing any excess melted chocolate to drip onto the parchment paper (gather and reserve this for later). Using a pallet knife, carefully sweep across the top of the molds to remove any excess chocolate. Place the filled molds in the freezer to set for 10 minutes.
To make the peanut butter filling, add the peanut butter, maple syrup, and sea salt to a medium bowl and whisk until smooth.
Transfer the filling into a piping bag, cutting off the bare end tip (you can also simply use a spoon to fill the molds if preferred).
For full-sized eggs
Carefully remove the chocolate eggs from the silicone mold. Gently brush the edges of the eggs with some more melted chocolate (this will act as glue where the 2 egg halves stick together).
For half eggs
Alternatively, you can make half eggs by spooning the remaining melted chocolate over each filling to seal off the peanut butter eggs. Place them back in the freezer to set completely for another 10 minutes. Once set, carefully remove the eggs from their molds.
If you have leftover melted chocolate, you can drizzle it over the eggs once completely set and sprinkle them with some flaky sea salt.
Storage instructions
Store these vegan peanut butter eggs in an airtight container and refrigerate them. They will keep fresh for a good 10 days.
Notes
You can use alternative nut butter such as almond butter, hazelnut butter, or pistachio butter.
If you've avoiding nuts altogether, you can use tahini or sunflower seed butter.