Description

These no-bake peanut butter Easter eggs feature a creamy almond flour–based filling dipped in silky white chocolate, with optional robin’s egg speckles for a fun springtime finish.

Ingredients

Scale

Peanut Butter Filling:

1¼ cup natural, runny peanut butter (no added sugar)
¼ cup maple syrup
¼ cup powdered sugar
⅓ cup almond flour
½ tsp vanilla extract
Pinch of salt

White Chocolate Coating:

8 oz white chocolate melting wafers
2 tsp coconut oil

Optional Speckles:

1 tsp cocoa powder
1 tbsp water

Optional Coloring Additions:

½ tsp blue spirulina
¼ tsp matcha powder
Or pastel food coloring in a 2:1 blue/green ratio

Cook Mode Prevent your screen from going dark

Instructions

Make the Filling: In a bowl, mix peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt. Stir until the mixture is creamy but firm enough to shape.
Shape the Eggs: Scoop 2 tablespoons of filling per egg. Roll into balls, then shape into eggs. Place them on a parchment-lined tray and freeze for 20–30 minutes until firm.
Melt the Chocolate: In a microwave-safe bowl, combine white chocolate wafers and coconut oil. Microwave in 20-second intervals, stirring in between, until fully melted and smooth.
Color the Chocolate (Optional): For a pastel coating, stir in blue spirulina, matcha, or food coloring as desired.
Dip the Eggs: Using toothpicks, dip each chilled egg into the melted chocolate. Let the excess drip off and place back on the tray. Chill again for 10 minutes to set.
Add Speckles (Optional): Mix cocoa powder and water. Dip a pastry brush and flick the mixture over the eggs for a robin’s egg look. Let chill until completely set.

Notes

Use natural peanut butter for best texture. Customize with colors or toppings like crushed nuts or sprinkles. Keep chilled until serving. They can be stored in an airtight container in the refrigerator for up to one week.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert / Treat
Method: No-bake, freezing
Cuisine: American / Holiday

Nutrition

Serving Size: 1 egg
Calories: 210
Sugar: 13g
Sodium: 55mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg