Description
A delightful treat featuring creamy peanut butter filling enveloped in a luscious white chocolate shell. Perfect for Easter or year-round indulgence!
Ingredients
Scale
- 1 ¼ cup natural, runny peanut butter (no sugar added)
- ¼ cup maple syrup
- ¼ cup powdered sugar
- ⅓ cup almond flour
- ½ teaspoon vanilla extract
- Pinch of salt
- 8 ounces white chocolate melting wafers (Ghirardelli brand recommended)
- 2 teaspoons coconut oil
- ½ teaspoon blue spirulina + ¼ teaspoon matcha powder (or food dye)
- For speckles: 1 teaspoon cocoa powder + 1 tablespoon water
Instructions
- In a medium mixing bowl, combine the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt. Mix until smooth.
- Cover and refrigerate for 30 minutes to firm up the mixture.
- Shape approximately 1 tablespoon of the mixture into an egg shape and place on a lined baking sheet.
- Freeze the shaped eggs for at least 15 minutes to maintain shape.
- Melt the white chocolate wafers and coconut oil in the microwave or using a double boiler until smooth.
- Dip each egg into the melted chocolate, allowing excess to drip off before placing back on parchment.
- If using spirulina and matcha, swirl into chocolate or sprinkle on top before it sets. For speckles, dot cocoa mixture over each egg.
- Let the chocolate set completely before serving.
Notes
Store in an airtight container in the fridge for up to a week. For additional texture, consider using crunchy peanut butter instead of smooth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling, Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 3mg
Keywords: peanut butter, easter eggs, dessert, spring treats, homemade candies