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Peanut Butter Eggs

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These Peanut Butter Eggs are a delightful no-bake treat with a creamy, naturally sweetened peanut butter center coated in a vibrant white chocolate shell. Finished with playful cocoa speckles, they are perfect for spring celebrations, gifting, or satisfying your sweet tooth.

Ingredients

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

8 ounces white chocolate melting wafers

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)

1 teaspoon cocoa powder

1 tablespoon water

Instructions

  1. In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until smooth and well combined.
  2. Portion the filling into 2-tablespoon portions. Roll each into a ball, then gently shape into an oval to resemble an egg.
  3. Place the shaped eggs onto a parchment-lined baking sheet and freeze while preparing the coating.
  4. In a small bowl, whisk together the cocoa powder and water to create the speckling mixture. Set aside.
  5. Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15 to 20 second intervals, stirring between each, until fully melted and smooth. Whisk in the blue spirulina and matcha powder or food coloring. Pour the melted chocolate into a tall glass for easy dipping.
  6. Insert a toothpick into the bottom of each semi-frozen egg and dip into the melted chocolate, allowing excess to drip off. Let the coating firm slightly, then place back on the parchment and gently remove the toothpick before fully set. Repeat with remaining eggs.
  7. Dip a pastry brush into the cocoa mixture and flick lightly over the eggs to create speckles. Refrigerate for about 10 minutes, or until the coating is fully set.

Notes

  • Use milk or dark chocolate instead of white chocolate for a richer flavor.
  • Store in an airtight container in the refrigerator for up to 1 week.
  • Freeze for up to 2 months and thaw in the refrigerator before serving.
  • Dairy-free white chocolate can be used to make this recipe dairy-free.
  • Pouring melted chocolate into a tall glass helps achieve smooth, even coating.

Nutrition

Find it online: https://recipesbyjanet.com/peanut-butter-eggs/