Introduction

These Peanut Butter Easter Eggs are a delightful treat combining creamy peanut butter filling with a smooth, colorful white chocolate coating. Perfect for celebrating spring, they offer a homemade alternative to store-bought candies with a naturally sweetened twist.

The image shows a white egg carton filled with twelve blue-green eggs that have small brown speckles. One egg is cracked open, revealing an orange yolk inside. The carton is placed on a white marbled surface covered partially by a blue and white checkered cloth on the sides. The eggs are arranged in neat rows, with their smooth, slightly shiny shells showing natural textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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)
For speckles: 1 teaspoon cocoa powder + 1 tablespoon water

Instructions

Step 1: In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until smooth and well combined.
Step 2: Portion the peanut butter filling into 2-tablespoon amounts. Roll each portion into a ball, then shape each ball into an oval to resemble an egg.
Step 3: Arrange the shaped eggs on a parchment paper-lined baking sheet and freeze while you prepare the coating.
Step 4: In a small bowl, whisk together the cocoa powder and water for the speckles and set aside.
Step 5: Place the white chocolate wafers and coconut oil in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring after each until fully melted. Whisk in the blue spirulina and matcha powder (or food coloring) and adjust color as desired. Pour the melted chocolate into a short glass for easy dipping.
Step 6: With the eggs still semi-frozen, insert a toothpick into the bottom of each egg. Dip each egg into the colored white chocolate, allowing excess to drip off. Let the chocolate set until mostly hardened, then return the eggs to the parchment paper and carefully remove the toothpick to avoid cracked coatings.
Step 7: Dip a pastry brush into the cocoa powder and water mixture. Holding it about 8 inches above the eggs, flick the brush to create speckles on the chocolate coating. Be prepared for some mess, so an apron is helpful. Refrigerate the eggs until the chocolate is fully set, about 10 minutes.

Tips & Variations

Use natural peanut butter without added sugars to keep the filling smooth and balanced in flavor.
Try different food-safe colorings to create unique pastel shades for the white chocolate coating.
If coconut oil is unavailable, substitute with another neutral oil that solidifies when cold, like cocoa butter.
For a nut-free option, substitute almond flour with oat flour or finely ground seeds.

Storage

Store the finished peanut butter eggs in an airtight container in the refrigerator for up to 1 week. Allow them to come to room temperature for a few minutes before eating for the best texture. You can also freeze them for longer storage; thaw overnight in the fridge before serving.

How to Serve

The image shows a small white ceramic tray holding twelve pale blue eggs with dark brown speckles scattered evenly on their shells. One egg in the tray is cut in half, revealing a crumbly, light brown inside. Around the tray, on a white marbled texture covered with a blue and white checkered cloth, there are a few more eggs, some whole and one also cut in half, showing the same crumbly filling. The eggs have a smooth, matte surface with natural, irregular specks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of runny natural peanut butter?

Yes, but be aware that thicker peanut butter may affect the texture of the filling. You might need to adjust the amount of almond flour or maple syrup slightly to achieve a smooth, workable dough.

What if I don’t have a microwave to melt the chocolate?

You can melt the white chocolate wafers gently using a double boiler on the stove. Stir frequently to prevent burning and follow the same steps to incorporate colors once melted.