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–+ servings

Peanut Butter Easter Eggs

These creamy, chocolate-coated peanut butter eggs are a delightful treat, perfect for celebrating spring and creating cherished family memories.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 130 kcal

Ingredients
  

For the Peanut Butter Filling

  • 1 1/4 cups natural, runny peanut butter (no sugar added) Use runny peanut butter for better texture.
  • 1/4 cup maple syrup Add a little extra for a stronger aroma.
  • 1/4 cup powdered sugar Balances the syrup and helps filling hold its shape.
  • 1/3 cup almond flour Can replace with finely ground oat flour for a softer bite.
  • 1/2 teaspoon vanilla extract Increase for a more aromatic filling.
  • 1 pinch salt Adjust based on the saltiness of peanut butter.

For the Chocolate Coating

  • 8 ounces white chocolate melting wafers Ghirardelli brand recommended.
  • 2 teaspoons coconut oil Helps the chocolate to shine.
  • 1/2 teaspoon blue spirulina For color; can substitute with food dye.
  • 1/4 teaspoon matcha powder For color; can substitute with food dye.

For the Speckles

  • 1 teaspoon cocoa powder To create speckles.
  • 1 tablespoon water To mix with cocoa powder for speckling.

Instructions
 

Prepare the Filling

  • In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined and glossy.
  • Portion the filling into 2-tablespoon portions. Roll each into an oval shape using your hands and place on a parchment-lined baking sheet.
  • Freeze for 15-20 minutes to firm up the filling.

Prepare the Coating

  • In a small bowl, whisk together cocoa powder and water for speckles and set aside.
  • Melt the white chocolate and coconut oil in a microwave-safe bowl, stirring every 15-20 seconds until fully melted. Whisk in spirulina and matcha for color.

Coat the Eggs

  • Using a toothpick, dip the semi-frozen eggs into the chocolate coating, letting excess chocolate drip off.
  • Return to the parchment paper and remove toothpick before chocolate completely hardens.
  • Flick the cocoa powder mixture over the eggs to create speckles. Refrigerate until the chocolate sets.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks. Freeze extras for up to 3 months; thaw before serving.

Nutrition

Serving: 1gCalories: 130kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 5g
Keyword Chocolate Coated, Easter treats, Family Recipe, No-Bake Desserts, Peanut Butter Eggs
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