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Peanut Butter Easter Eggs Recipe

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★★★★★

4.6 from 101 reviews

Delightfully creamy and festive Peanut Butter Easter Eggs coated in vibrant white chocolate with blue and green hues, finished with delicate cocoa speckles. Perfect for a healthy holiday treat, these no-bake eggs combine natural peanut butter, almond flour, and a touch of maple syrup for sweetness, all wrapped in a colorful and crunchy chocolate shell.

Ingredients

Scale

Peanut Butter Filling

  • 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

Coating

  • 8 ounces white chocolate melting wafers (Ghirardelli brand recommended)
  • 2 teaspoons coconut oil
  • 1/2 teaspoon blue spirulina
  • 1/4 teaspoon matcha powder (or a 2:1 ratio of any blue and green food dye)

For the Speckles

  • 1 teaspoon cocoa powder
  • 1 tablespoon water

Instructions

  1. 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.
  2. Shape the eggs: Portion the peanut butter filling into 2-tablespoon portions. Roll each portion into a ball using your hands, then gently mold each ball into an oval, egg shape.
  3. Freeze the shaped eggs: Place the shaped eggs on a parchment paper-lined baking sheet and freeze them until firm while you prepare the chocolate coating.
  4. Mix speckle liquid: In a small bowl, whisk together the cocoa powder and water until smooth and set aside for creating the decorative speckles later.
  5. Melt the white chocolate coating: Add the white chocolate melting wafers and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring thoroughly between intervals until the chocolate is completely melted and smooth. Whisk in the blue spirulina and matcha powder (or food coloring) to achieve the desired color. Pour the melted chocolate into a narrow vessel, like a short drinking glass, for easy dipping.
  6. Coat the peanut butter eggs: Using a toothpick inserted into the bottom of each semi-frozen egg, dip it into the colored white chocolate, allowing excess chocolate to drip off. Let the coating firm up until mostly hardened before placing the eggs back onto the parchment-lined sheet and removing the toothpick immediately to prevent cracking.
  7. Add cocoa speckles: Dip a pastry brush into the cocoa powder and water mixture, hold it about 8 inches above the chocolate-coated eggs, and flick the brush to create delicate speckles. Be prepared for some mess and wear an apron!
  8. Chill to set: Refrigerate the decorated eggs for around 10 minutes or until the chocolate coating fully dries and hardens, then enjoy your festive treat.

Notes

  • Using semi-frozen eggs helps the white chocolate coating firm up quickly without pooling.
  • Removing the toothpick immediately once the chocolate is mostly hardened prevents cracks in the coating.
  • For easier handling and less mess, use a toothpick and a dipping vessel for coating.
  • Adjust food coloring amounts to achieve your preferred blue and green hues.
  • Store finished eggs in the refrigerator for optimum freshness and texture.

Keywords: Peanut Butter Easter Eggs, no-bake dessert, holiday treats, healthy peanut butter eggs, white chocolate coating, festive Easter recipe

Find it online: https://reemcook.com/peanut-butter-easter-eggs-recipe/