Description
A heartwarming recipe for Peanut Butter Easter Eggs, perfect for family gatherings and creating sweet memories during Easter celebrations.
Ingredients
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
- A pinch of salt
- 8 ounces white chocolate melting wafers
- 2 teaspoons coconut oil
- 1/2 teaspoon blue spirulina + 1/4 teaspoon matcha powder (or food dye of choice)
- For the speckles: 1 teaspoon cocoa powder + 1 tablespoon water
Instructions
- Beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined.
- Portion the filling into 2-tablespoon portions, roll each into a ball, and shape into an oval.
- Arrange the shaped eggs on a parchment paper-lined baking sheet and freeze while preparing the coating.
- Whisk together the cocoa powder and water in a small bowl and set aside.
- Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring until fully melted.
- Whisk in the spirulina and matcha until your desired color is achieved.
- Coat the semi-frozen eggs by dipping them in the white chocolate mixture using a toothpick.
- Dip a pastry brush into the cocoa powder/water mixture and flick it to create speckles on the eggs.
- Refrigerate each egg until the chocolate dries out, about 10 minutes.
Notes
These Peanut Butter Easter Eggs can be customized with different nut butters and colors. Store leftovers in an airtight container in the refrigerator for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg