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–+ servings

Peanut Butter Easter Eggs

Delightful homemade Peanut Butter Easter Eggs with a creamy filling and a glossy white chocolate coating, perfect for spring celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 134 kcal

Ingredients
  

Filling Ingredients

  • 1 1/4 cup natural, runny peanut butter no sugar added, keeps the filling creamy and flavorful.
  • 1/4 cup maple syrup adds soft sweetness and a touch of depth.
  • 1/4 cup powdered sugar helps with structure and a tender crumb.
  • 1/3 cup almond flour adds body without grit.
  • 1/2 teaspoon vanilla extract lifts the whole flavor.
  • a pinch salt balances the sweet and bright notes.

Coating Ingredients

  • 8 ounces white chocolate melting wafers melts smoothly and sets with a nice sheen.
  • 2 teaspoons coconut oil thins the chocolate for dipping and adds shine.
  • 1/2 teaspoon blue spirulina gives a soft, spring palette.
  • 1/4 teaspoon matcha powder provides gentle green color.
  • 1 teaspoon cocoa powder for speckling.
  • 1 tablespoon water to mix with cocoa for speckles.

Instructions
 

Preparation of Filling

  • In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract and salt until well combined.
  • Watch for a change from glossy to slightly matte; the mixture should hold a soft peak.
  • Portion into 2-tablespoon portions and roll each into an oval egg shape.
  • Place on a parchment-lined baking sheet and freeze while preparing the coating.

Coating the Eggs

  • In a small bowl, whisk together cocoa powder and water, keep covered.
  • Melt white chocolate and coconut oil in a microwave-safe bowl in 15-20 second intervals, stirring well.
  • Add spirulina and matcha (or food coloring) to the melted chocolate.
  • Dip the semi-frozen eggs in the chocolate using a toothpick and let excess drip off.
  • Remove toothpick once coating firms, to avoid cracking.

Finishing Touches

  • Using a pastry brush, flick the cocoa mixture over the eggs for speckles.
  • Refrigerate until chocolate sets, about 10 minutes, then serve or store.

Notes

Store in an airtight container in the refrigerator for up to two weeks. If freezing, layer with parchment and store in a sealed container for up to two months.

Nutrition

Serving: 1gCalories: 134kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 3gSodium: 25mgFiber: 1gSugar: 8g
Keyword Candy, Easter Eggs, homemade sweets, Peanut Butter, Spring Treats
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