In a medium mixing bowl, combine maple syrup, coconut oil (or butter), milk and vanilla extract. Mix in almond flour or coconut flour until no clumps remain (*for coconut flour, you may need to add 1-2 tsp more milk). Fold in mini chocolate chips.
Line a baking sheet or large plate with parchment paper. Form the dough into egg shapes (about 1 tbsp each). If using almond flour, you should get 10-12 eggs. For coconut flour, you will get 6-8 eggs. Freeze for 10-20 minutes to make it easier to dip in chocolate.
Using a fork, gently dip each one in the melted white chocolate coating. Add sprinkles on top if desired. Freeze for an additional 10-20 minutes, or until chocolate hardens.