Description
Peanut Butter Easter Eggs are a creamy no-bake spring treat made with natural peanut butter, maple syrup, and almond flour, then dipped in robin’s egg blue white chocolate and finished with cocoa speckles. They’re smooth, sweet, and perfect for Easter baskets, dessert tables, or homemade holiday gifts.
Ingredients
Units
Scale
- 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
- 1 teaspoon cocoa powder
- 1 tablespoon water
Instructions
- In a mixing bowl beat together peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until smooth.
- Scoop about 2 tablespoons of filling and roll into a ball.
- Shape each ball into an oval egg shape with your hands.
- Place eggs on a parchment-lined baking sheet and freeze briefly.
- In a small bowl whisk together cocoa powder and water to create the speckle mixture.
- Add white chocolate wafers and coconut oil to a microwave-safe bowl.
- Microwave in 15–20 second intervals stirring between each round until fully melted.
- Whisk spirulina and matcha powder into the chocolate until a robin’s egg blue color forms.
- Pour melted chocolate into a tall glass for easier dipping.
- Insert a toothpick into a chilled egg and dip into the melted chocolate.
- Allow excess chocolate to drip off and place the egg back onto parchment paper.
- Remove the toothpick gently once the coating begins to set.
- Dip a pastry brush in the cocoa mixture and flick speckles over the eggs.
- Refrigerate for about 10 minutes until the chocolate shell is fully set.
Notes
Store Peanut Butter Easter Eggs in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 4 months. For best results, dip the eggs while they are semi-frozen so the chocolate coating sets quickly and smoothly.
Nutrition
- Serving Size: 1 egg
- Calories: 190
- Sugar: 12g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg