Melt the dark chocolate in the microwave in 30-second intervals or over low heat on the stove. Pour the chocolate into a very small bowl to make it easier to coat the eggs afterward. Set it aside while you prepare the filling.
Give your almond butter a good stir while it's still in the jar. The oil needs to be evenly incorporated with the almonds.
Add the almond butter, maple syrup, cacao powder and praline nuts to a small mixing bowl and combine. The mixture should become thicker (see step-by-step pictures in the post above).
Form 10 little balls or eggs with your hands and place them on parchment paper. If the eggs are too soft, put them in the freezer for 10 minutes before coating them with chocolate.
Dip each egg in melted chocolate and let the chocolate drip off. Put it back on the parchment paper. Place in the fridge for 10 minutes for the chocolate to harden.
If desired, drizzle with more chocolate once the first chocolate layer has hardened.