1. In a mixing bowl, combine the oat pulp, peanut butter, almond flour, powdered sugar, vanilla extract, and salt. Mix until a soft, moldable dough forms.
2. Scoop small portions and shape into egg forms using your hands. Place on a lined tray and refrigerate for 15–20 minutes to firm up. You can push a small popsicle stick into the eggs to make the coating easier.
3. Melt the vegan white chocolate gently over a bain-marie or in short microwave bursts, stirring until smooth.
4. Color with spirulina and matcha, stirring until evenly tinted.
5. Dip each chilled egg into the colored chocolate, coating evenly. Place back onto the lined tray and allow to set.
6. In a small bowl, mix the cocoa powder with water to create a thin liquid. Dip a brush into the mixture and flick over the coated eggs to create a natural speckled effect.
7. Let the coating fully set before serving.