Add the boiled eggs, cocoa powder, almond milk, maple syrup, vanilla, and salt to a high-speed blender.
Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed. Give it an extra few seconds to make sure there are no bits of egg white left — you want it silky.
Taste and adjust: add a little more maple syrup for sweetness or a splash more almond milk to loosen it.
Spoon into small jars or bowls. Put in the fridge for 1-2 hours, or chill overnight. It tastes better the longer it sits.
