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