Description
Delightful no-bake Peanut Butter Easter Eggs, perfect for spring celebrations, combining creamy peanut butter and rich chocolate.
Ingredients
Scale
- 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
- 2 teaspoons coconut oil
- 1/2 teaspoon blue spirulina
- 1/4 teaspoon matcha powder
- 1 teaspoon cocoa powder
- 1 tablespoon water
Instructions
- Beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt in a mixing bowl until well combined.
- Portion the peanut butter filling into 2-tablespoon portions.
- Roll each portion into a ball, then shape each ball into an oval (egg-shaped).
- Place the shaped eggs on a parchment paper-lined baking sheet and freeze.
- Whisk together the cocoa powder and water in a small bowl and set aside.
- Melt the white chocolate and coconut oil in a microwave-safe bowl, stirring in intervals. Whisk in the spirulina and matcha until colors are adjusted as desired.
- Dip each semi-frozen egg into the white chocolate, letting excess drip off.
- Flick the cocoa powder mixture over the eggs for speckles.
- Refrigerate until the chocolate is firm.
Notes
For people with diabetes, consider using sugar substitutes like stevia, monk fruit, or allulose, but avoid honey or maple syrup substitutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg