Description
These Peanut Butter Easter Eggs are a delightful no-bake treat featuring a creamy peanut butter filling coated in a colorful white chocolate shell. Naturally sweetened with maple syrup and lightly dusted with cocoa speckles, they make a perfect festive treat for Easter or any special occasion.
Ingredients
Filling
- 1 1/4 cup natural, runny peanut butter (no sugar added)
- 1/4 cup maple syrup
- 1/4 cup powdered sugar
- 1/3 cup almond flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
Coating
- 8 ounces white chocolate melting wafers (Ghirardelli brand recommended)
- 2 teaspoons coconut oil
- 1/2 teaspoon blue spirulina + 1/4 teaspoon matcha powder (or use a 2:1 ratio of any blue and green food dye)
Speckles
- 1 teaspoon cocoa powder
- 1 tablespoon water
Instructions
- Prepare the filling: In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until the mixture is smooth and well combined.
- Shape the eggs: Portion the peanut butter mixture into 2-tablespoon portions. Roll each portion into a ball, then shape each ball into an oval, resembling an egg, using your hands.
- Freeze the eggs: Arrange the shaped eggs on a parchment paper-lined baking sheet and freeze them while you prepare the coating. This firms them up for dipping.
- Make speckle mixture: In a small bowl, whisk together the cocoa powder and water to create the speckle paint. Set aside.
- Prepare the coating: Place the white chocolate melting wafers and coconut oil in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring thoroughly between each, until fully melted and smooth. Whisk in the blue spirulina and matcha powder (or chosen food coloring), adjusting the color to your preference. Pour the melted chocolate into a tall, narrow container to facilitate dipping.
- Dip the eggs: Working with semi-frozen eggs, insert a toothpick in the bottom of each egg and dip them into the melted white chocolate coating. Allow excess chocolate to drip off. Once the coating is mostly set, place the eggs back onto the parchment paper and carefully remove the toothpick to prevent cracking.
- Add speckles: Dip a pastry brush into the cocoa and water mixture and hold it about 8 inches above the eggs. Flick the brush tip to create cocoa speckles on the chocolate coating. Wear an apron as this step can be messy.
- Chill and set: Refrigerate the eggs for about 10 minutes until the chocolate coating is fully dry and set. Store in the fridge until ready to serve.
Notes
- Use natural, runny peanut butter without added sugar for the best flavor and texture.
- If you prefer, substitute food coloring for the spirulina and matcha powders.
- Coating the eggs while semi-frozen helps the chocolate set faster and prevents pooling.
- Remove the toothpick promptly after dipping to avoid cracking the chocolate shell.
- Store finished eggs in an airtight container in the refrigerator for up to one week.
