Description

Delicious and festive Peanut Butter Easter Eggs coated in vibrant white chocolate with natural blue and green colors, finished with cocoa speckles. These no-bake treats combine creamy peanut butter, maple syrup, almond flour, and vanilla into a smooth filling, perfect for holiday celebrations or gifting.

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

White Chocolate Coating

8 ounces white chocolate melting wafers (Ghirardelli recommended)
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)

Speckles

1 teaspoon cocoa powder
1 tablespoon water

Instructions

Prepare the Peanut Butter Filling: In a mixing bowl, beat together the natural runny 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 filling into 2-tablespoon servings. Roll each portion into a ball with your hands, then carefully shape each ball into an oval, mimicking the shape of an egg.
Freeze the Filling: Place the shaped eggs on a baking sheet lined with parchment paper and freeze them while you prepare the coating. This helps the chocolate adhere better and prevents pooling.
Make Cocoa Speckle Mixture: In a small bowl, whisk together the cocoa powder and water until smooth, then set aside.
Melt the White Chocolate: Combine the white chocolate melting wafers and coconut oil in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring thoroughly between each interval, until the chocolate is completely melted and smooth.
Color the Chocolate: Whisk the blue spirulina and matcha powder (or chosen food dyes) into the melted white chocolate. Adjust the colors to your preference. Pour the colored chocolate into a short drinking glass or similar vessel for easy dipping.
Coat the Eggs: Working with the semi-frozen eggs, insert a toothpick into the bottom of one egg and dip it carefully into the colored white chocolate. Let any excess chocolate drip off. Allow the chocolate to almost harden before transferring the egg to the parchment-lined baking sheet and gently removing the toothpick to avoid cracking.
Create the Speckles: Dip a pastry brush into the cocoa powder and water mixture and hold it about 8 inches above the coated eggs. Flick the brush with your finger to create cocoa speckles over the eggs. Wear an apron as this step can get messy.
Set and Chill: Refrigerate the eggs until the chocolate coating fully dries and hardens, about 10 minutes. They are then ready to enjoy or gift.

Notes

Using semi-frozen peanut butter eggs helps the chocolate to harden quickly and prevents pooling.
You can substitute the natural blue spirulina and matcha for any blue and green food coloring in a 2:1 ratio.
When dipping, removing the toothpick at the right time prevents cracking in the chocolate coating.
Speckling with cocoa powder adds a beautiful rustic look but can be messy; wear an apron and consider doing this on a surface that is easy to clean.
Store the finished eggs in the refrigerator to keep them firm and fresh.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Peanut Butter Easter Eggs, White Chocolate Coating, No-Bake Easter Treats, Healthy Peanut Butter Candy, Gluten Free Easter Recipe