Beat the creamy peanut butter and softened butter together until smooth. Mix in the vanilla and salt.

Gradually add the powdered sugar, mixing until a firm, moldable dough forms. It should not be overly sticky.

Scoop out the dough and roll into 12-14 egg shapes. Place on a parchment-lined baking sheet.

Freeze the eggs for at least 30-45 minutes until completely firm.

Melt the white chocolate and coconut oil in the microwave in 30-second increments until smooth. Stir in a tiny amount of blue gel coloring until you reach a pastel blue shade.

Dip each frozen egg into the blue chocolate, tapping off excess, and return to the parchment paper. Let the coating harden completely.

In a small bowl, whisk the cocoa powder and water together to create a thin, fluid paint.

Dip a stiff paintbrush into the cocoa mixture and run your thumb over the bristles to flick tiny speckles onto the hardened blue eggs. Let dry completely before serving.