Recipe Index

Ingredients

• Peanut Butter Egg Filling: 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
• White Chocolate Coating: 8 ounces white chocolate melting wafers (Ghirardelli brand)
• 2 teaspoons coconut oil
• ½ teaspoon blue spirulina + ¼ teaspoon matcha powder (or use a 2:1 ratio of any blue and green food dye)
• For the speckles: 1 teaspoon cocoa powder + 1 tablespoon water

Method

1. Beat the natural runny peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract and pinch of salt in a mixing bowl until the filling holds together evenly.
2. Portion the filling into 2-tablespoon pieces, roll each piece into a ball and shape the balls by hand into ovals like small eggs.
3. Set the peanut butter eggs on a parchment-lined baking sheet and freeze them while you prepare the coating, so they are semi-frozen for dipping.
4. Whisk the cocoa powder and water together in a small bowl and set that speckle mixture aside.
5. Melt the white chocolate melting wafers with the coconut oil in a microwave-safe bowl in 15 to 20 second bursts, stirring between each, then whisk in the blue spirulina and matcha powder and pour the tinted coating into a short glass.
6. Push a toothpick into the base of a semi-frozen egg, dip it in the tinted white chocolate, let the excess drip back and return it to the parchment, removing the toothpick before the coating hardens and cracks.
7. Dip a pastry brush in the cocoa mixture and flick it from about 8 inches above the tray to speckle every coated egg.
8. Refrigerate the peanut butter Easter eggs for about 10 minutes until the white chocolate is dry and firm to the touch.

Total: 0h 35m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data