Make sure the coconut butter is smooth. Place in the microwave for 30 seconds and stir well if needed. In a small bowl, combine coconut butter, maple syrup, almond milk, salt and vanilla.
Remove 2 1/2 tablespoons of the coconut mixture to a small bowl and stir in the turmeric powder. Place both bowls in the fridge. After 10 minutes, remove the yellow bowl and scoop mixture into 1/2 teaspoon balls, making a total of 8. Place on a small plate lined with wax paper. Place back in the fridge. Remove the bowl with the white mixture and scoop into 8 mounds, about 1 tablespoon each onto a large plate lined with wax paper. It will be too runny to roll into balls at this point. Place in the fridge to chill for 15 minutes. Remove from the fridge and roll each one into a ball, press flat and place a yellow ball in the center. Wrap the white mixture around the yellow center, gently squeezing it to make firm. Roll between palms to make smooth and place back on the wax paper. Repeat with the remaining balls. Dampen hands with water if needed, if the mixture starts sticking when trying to form the eggs. Place back in the fridge for at least 1 hour.
Melt the chocolate chips in a microwave safe bowl. This should take about 1 1/2 minutes, stirring every 30 seconds. Remove the eggs from the fridge and dip each one in the chocolate mixture. Place back on the wax paper and when all are finished, place back in the fridge to set. Once set, these can be stored covered at room temperature.