Peanut Butter Easter Eggs

These homemade peanut butter Easter eggs are creamy, chocolate-coated, and incredibly easy to make no baking required! Perfect for Easter baskets, spring desserts, or edible gifts, this nostalgic candy tastes just like your favorite store-bought treats ; think classic peanut butter eggs or those beloved chocolatey Robin Eggs—but even better.

Prep Time 30

FREEZE 30

Total Time 1

Ingredients

PEANUT BUTTER EGG FILLING

▢ 9.50 oz (270 g) natural peanut butter (No Sugar Added)
▢ 2.80 oz (80 g) maple syrup
▢ 1.06 oz (30 g) powdered sugar
▢ 1.06 oz (30 g) almond flour
▢ 1/2 tsp (2.5 g) vanilla bean paste
▢ 1/16 tsp (0.38 g) sea salt

FOR SPECKLES

▢ 1 tsp (1 g) cocoa powder
▢ 1 Tbsp (15 g) spring water

WHITE CHOCOLATE COATING

▢ 8 oz (225 g) white chocolate chips
▢ 2 tsp (8 g) coconut oil
▢ 1/2 tsp (1.5 g) blue spirulina
▢ 1/4 tsp (1 g) matcha powder (or use a 2:1 ratio of any blue and green food dye)

Instructions

PEANUT BUTTER EGG FILLING PREPARATION

In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla bean paste and sea salt until well combined.
NOTE: Here I used a natural crunchy peanut butter.
9.50 oz natural peanut butter, 2.80 oz maple syrup, 1.06 oz powdered sugar, 1.06 oz almond flour, 1/2 tsp vanilla bean paste, 1/16 tsp sea salt
Portion the peanut butter filling into 2-tablespoon portions. Roll each one into a ball using your hands, then use your hands to shape the ball into an oval (egg-shaped).
Place each "egg" on a parchment paper-lined baking sheet and freeze about 30 minutes.
NOTE: Coating the eggs works best when they are semi-frozen. This helps the white chocolate coating firm up quickly so it does not pool when you set it down on the baking sheet.
In a small bowl, whisk together the cocoa powder and water and set aside.
1 tsp cocoa powder, 1 Tbsp spring water

WHITE CHOCOLATE COATING PREPARATION

Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted.
Whisk in the spirulina and matcha (or food coloring) and adjust colors as desired.
Pour into a short drinking glass or a similar vessel.
NOTE: If you do not have blue spirulina and/or matcha, you can use any food coloring (regular gel or natural) to dye the white chocolate. Try mixing together blue and green for the perfect robin's egg blue.
8 oz white chocolate chips, 2 tsp coconut oil, 1/2 tsp blue spirulina, 1/4 tsp matcha powder
Stick a toothpick in the bottom of an egg, then dip in the white chocolate. Let the excess chocolate drip off. Wait until the white chocolate is mostly hardened, then return to the parchment paper and immediately remove the toothpick.
NOTE: If you wait too long to remove the toothpick, the chocolate coating may crack. You cab easily patch it up with additional white chocolate.

SPECKLES PREPARATION

To make the speckles, dip a pastry brush in the cocoa powder/water mixture. Holding it about 8 inches above the baking sheet, flick the tip of the pastry brush over the "eggs" to create speckles. Set aside until it dries out.
NOTE: This can get messy, so wear an apron!
These are best stored in an airtight container in the refrigerator. Enjoy & Happy Easter!