Process avocado, vanilla, half the matcha and a pinch of salt in a food processor until smooth. Melt chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth. Add to avocado mixture and process until smooth. Transfer to an airtight container and refrigerate overnight until firm.
Roll heaped teaspoons of avocado mixture into egg shapes and place on a tray lined with baking paper. Freeze for 3 hours until firm.
Melt extra chocolate in a bowl over a saucepan of simmering water, stirring occasionally until smooth. Remove from the heat. Sieve icing sugar and remaining matcha into a small tray. Using a fork, dip eggs one at a time into melted chocolate, shake off excess and roll in matcha mixture. Transfer to a container in a single layer and refrigerate until set. Eggs will keep refrigerated in an airtight container for 2 weeks.
Servings 0