Print

Peanut Butter Easter Eggs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful gluten-free treat that captures the nostalgic joy of Easter with creamy peanut butter and sweet flavors.

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

  1. Beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt in a mixing bowl until well combined.
  2. Portion the peanut butter filling into 2-tablespoon portions.
  3. Roll each portion into a ball using your hands, then shape each ball into an oval (egg-shaped).
  4. Place the shaped eggs on a parchment paper-lined baking sheet and freeze while you prepare the coating.
  5. Whisk together the cocoa powder and water in a small bowl and set aside.
  6. 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.
  7. Whisk in the spirulina and matcha (or food coloring) and adjust colors as desired.
  8. Pour the melted mixture into a short drinking glass.
  9. Stick a toothpick in the bottom of a semi-frozen egg, then dip it in the white chocolate.
  10. Let the excess chocolate drip off. Once mostly hardened, remove the toothpick and return the egg to the parchment paper.
  11. Dip a pastry brush into the cocoa powder/water mixture and flick the tip over the eggs to create speckles.
  12. Refrigerate until the chocolate dries out (~10 minutes).

Equipment

Notes

Utilize dedicated gluten-free utensils and check all ingredients for certification to ensure safety.

Nutrition

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