Peanut Butter Easter Eggs Recipe
Introduction
These Peanut Butter Easter Eggs are a delightful, no-bake treat perfect for spring celebrations. Creamy peanut butter filling is coated in colorful white chocolate, making them both festive and delicious.
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 (we use Ghirardelli brand)
- 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)
- For the speckles: 1 teaspoon cocoa powder + 1 tablespoon water
Instructions
- Step 1: In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined.
- Step 2: Portion the peanut butter filling into 2-tablespoon portions. Roll each portion into a ball, then shape into an oval (egg) using your hands.
- Step 3: Place the shaped eggs on a parchment paper-lined baking sheet and freeze while preparing the coating.
- Step 4: In a small bowl, whisk together the cocoa powder and water and set aside for the speckles.
- Step 5: Place the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring between each, until fully melted. Whisk in the spirulina and matcha powder or food dye, adjusting color as desired. Pour into a short glass or similar vessel for dipping.
- Step 6: Using a toothpick, dip each semi-frozen egg into the white chocolate. Let excess drip off. Once the chocolate is mostly hardened, place on the baking sheet and remove the toothpick immediately to avoid cracking.
- Step 7: To create speckles, dip a pastry brush into the cocoa mixture. Hold about 8 inches above the eggs and flick the brush tip to scatter speckles. Wear an apron to protect clothing. Refrigerate until the chocolate sets, about 10 minutes.
Tips & Variations
- Use natural peanut butter without added sugar for the best flavor and texture.
- Adjust the color intensity by varying the amount of spirulina and matcha or use food-safe dyes for different hues.
- Keep the eggs semi-frozen when dipping to help the chocolate set quickly and prevent pooling.
- Try coating the eggs with dark or milk chocolate instead of white chocolate for a different taste.
- For nut-free variation, substitute sunflower seed butter and a suitable flour alternative.
Storage
Store the Peanut Butter Easter Eggs in an airtight container in the refrigerator for up to 1 week. Let them sit at room temperature for a few minutes before serving for a softer texture. They can also be frozen for up to 1 month; thaw in the fridge before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter instead of natural?
Yes, but natural peanut butter without added sugar or oils works best to maintain the right texture and flavor.
What if I don’t have spirulina or matcha powder?
You can substitute with any natural blue and green food coloring or simply omit the coloring for plain white chocolate-coated eggs.
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Peanut Butter Easter Eggs Recipe
- Total Time: 25 minutes
- Yield: Approximately 12 Easter eggs 1x
- Diet: Gluten Free
Description
These Peanut Butter Easter Eggs are a delightful homemade treat combining creamy natural peanut butter filling with a smooth, colorful white chocolate coating. Naturally sweetened with maple syrup and enhanced with almond flour for texture, these no-bake eggs are perfect for Easter celebrations or any festive occasion. The vibrant blue and green coloring with decorative cocoa speckles adds a charming touch to this simple yet elegant dessert.
Ingredients
Scale
Peanut Butter Filling
- 1 1/4 cups 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
White Chocolate Coating
- 8 ounces white chocolate melting wafers (Ghirardelli brand recommended)
- 2 teaspoons coconut oil
- 1/2 teaspoon blue spirulina powder
- 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 Peanut Butter Filling: In a mixing bowl, beat together the natural peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
- Shape the Eggs: Portion the peanut butter mixture into 2-tablespoon-sized portions. Using your hands, roll each portion into a ball, then gently shape it into an oval or egg shape.
- Freeze the Eggs: Place the shaped peanut butter eggs on a parchment paper-lined baking sheet and freeze them while you prepare the white chocolate coating to help them firm up.
- Make Cocoa Speckles Mixture: In a small bowl, whisk together the cocoa powder and water until smooth. Set aside for later use in decorating the eggs.
- Melt the White Chocolate Coating: Combine the white chocolate melting wafers and coconut oil in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each, until fully melted and smooth. Stir in the blue spirulina and matcha powders to achieve the desired pastel egg colors. Adjust with food coloring if needed. Pour the melted chocolate into a short drinking glass or similar container for easy dipping.
- Coat the Eggs: With the peanut butter eggs still semi-frozen, insert a toothpick into the bottom of each egg for dipping. Dip each egg into the colored white chocolate, letting excess drip off. Allow the coating to mostly harden before removing the toothpick to avoid cracking. Place the coated eggs back onto the parchment paper immediately after toothpick removal.
- Create Decorative Speckles: Dip a pastry brush into the cocoa powder and water mixture. Hold the brush about 8 inches above the eggs and flick the bristles lightly to create speckles on the chocolate coating. This adds a fun, colorful splash effect. Wear an apron as this step can be messy.
- Chill to Set: Refrigerate the decorated eggs for approximately 10 minutes or until the chocolate coating is completely dried and hardened, then serve or store appropriately.
Notes
- Using semi-frozen peanut butter eggs helps the chocolate coating set quickly and prevents pooling.
- Adjust the amount of blue spirulina and matcha powders to achieve your preferred egg colors or substitute with food coloring if preferred.
- For a firmer texture in the filling, you can refrigerate instead of freezing before coating.
- Store finished eggs in the refrigerator for best freshness and firmness.
- Be careful when flicking the cocoa speckle mixture to avoid mess; wearing an apron is recommended.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Peanut Butter Easter Eggs, no-bake Easter treats, white chocolate coated eggs, natural peanut butter desserts, gluten-free Easter recipe
