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Overhead view of peanut butter Easter eggs that look like robin's eggs in egg container.

Peanut Butter Easter Eggs

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4.7 from 18 reviews

  • Author: Lexi
  • Total Time: 35 minutes
  • Yield: 14 eggs 1x
  • Diet: Vegetarian

Description

Inspired by everyone's favorite Reese's candy, these homemade White Chocolate Peanut Butter Easter Eggs look exactly like a real speckled robin's egg! They're easy to make, with just 6 ingredients in the filling, and we use all natural ingredients to dye the white chocolate.

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Ingredients

Units Scale

Peanut Butter Egg Filling:

White Chocolate Coating:

  • 8 ounces white chocolate melting wafers (we use Ghirardelli brand)
  • 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 the speckles: 1 teaspoon cocoa powder + 1 tablespoon water

Instructions

  1. In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract and salt until well combined.
  2. 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).
  3. Place on a parchment paper-lined baking sheet and freeze while you prepare the coating.
  4. In a small bowl, whisk together the cocoa powder and water and set aside.
  5. 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.
  6. Coating the eggs works best when they are semi-frozen. This helps the white chocolate coating firm up quickly so it doesn't pool when you set it down on the baking sheet. 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. If you wait too long to remove the toothpick, the chocolate coating may crack.
  7. 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. Note: this can get messy, so wear an apron!) Refrigerate until the chocolate dries out (~10 minutes).

Notes

Food dye: If you don't 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.

Storage: These are best stored in an airtight container in the refrigerator. You can also store them in the freezer for up to 4 months (but let them defrost slightly before eating!).

  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 egg
  • Calories: 248
  • Sugar: 15.2 g
  • Sodium: 130.6 mg
  • Fat: 16.8 g
  • Carbohydrates: 18.7 g
  • Fiber: 1.3 g
  • Protein: 6.2 g

Find it online: https://www.crowdedkitchen.com/peanut-butter-easter-eggs/