Print

Peanut Butter Easter Eggs Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

Delightfully festive Peanut Butter Easter Eggs made with natural peanut butter and coated in vibrant white chocolate with colorful speckles. These creamy, sweet, and lightly nutty treats are perfect for celebrating Easter or as a fun, homemade candy to share with friends and family. The recipe features wholesome ingredients like almond flour and natural peanut butter, keeping it refined sugar-free and full of flavor.

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 & Coloring

  • 8 ounces white chocolate melting wafers (Ghirardelli brand recommended)
  • 2 teaspoons coconut oil
  • 1/2 teaspoon blue spirulina + 1/4 teaspoon matcha powder (or a 2:1 ratio of any blue and green food dye)

Speckles

  • 1 teaspoon cocoa powder
  • 1 tablespoon water

Instructions

  1. Prepare the Peanut Butter Mixture: In a mixing bowl, beat together the natural peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
  2. Shape the Eggs: Portion the peanut butter filling into 2-tablespoon scoops. Roll each scoop into a smooth ball using your hands, then gently shape the balls into an oval, egg-like shape.
  3. Freeze the Shaped Eggs: Place the shaped peanut butter eggs on a baking sheet lined with parchment paper. Freeze them to firm up while you prepare the chocolate coating.
  4. Mix Speckle Paint: In a small bowl, whisk together cocoa powder and water to make the speckle mixture. Set aside.
  5. Melt and Color the White Chocolate: Place the white chocolate wafers and coconut oil in a microwave-safe bowl. Microwave in 15 to 20-second intervals, stirring thoroughly between intervals until fully melted. Stir in the blue spirulina and matcha powder (or food coloring) until desired color is achieved. Transfer the melted chocolate into a short drinking glass or similar vessel for easy dipping.
  6. Dip and Coat Eggs: When the eggs are semi-frozen (still firm but not rock hard), insert a toothpick into the bottom of each egg for dipping. Dip each egg into the colored white chocolate, letting the excess drip off before placing it back onto the parchment-lined baking sheet. Allow the white chocolate to set until mostly hardened, then remove the toothpick carefully to avoid cracking the coating.
  7. Create Speckles: Dip a pastry brush into the cocoa powder and water mixture. Holding it about 8 inches above the eggs, flick the brush over them to create dark speckles. This step can be messy, so wear an apron. Finally, refrigerate the eggs for about 10 minutes to let the chocolate completely dry and harden.

Notes

  • Using semi-frozen eggs for dipping helps the white chocolate harden quickly and prevents pooling.
  • The toothpick removal step is crucial to avoid cracking—remove it while the chocolate is still slightly soft.
  • Adjust color intensity by adding more or less spirulina, matcha, or food dye.
  • Speckling can get messy—wear an apron and protect your work surface.
  • Store finished eggs in the refrigerator for best texture and freshness.

Keywords: Peanut Butter Easter Eggs, white chocolate eggs, homemade Easter candy, natural peanut butter treats, festive Easter recipes, gluten free dessert

Find it online: https://tastewithamy.com/peanut-butter-easter-eggs-recipe/