Description
Delightful peanut butter treats coated in white chocolate, perfect for Easter celebrations.
Ingredients
- 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
- In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined.
- Portion the peanut butter filling into 2-tablespoon portions. Roll each portion into a ball using your hands, then shape it into an oval.
- Place the shaped eggs on a parchment paper-lined baking sheet and freeze them while you prepare the coating.
- In a small bowl, whisk together the cocoa powder and water and set aside.
- Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well until fully melted. Whisk in the spirulina and matcha (or food coloring) and adjust colors as desired.
- Coating the eggs works best when they are semi-frozen. Stick a toothpick in the bottom of an egg, then dip it 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.
- To make the speckles, dip a pastry brush in the cocoa powder and water mixture. Holding it about 8 inches above the baking sheet, flick the tip of the pastry brush over the eggs to create speckles.
- Refrigerate until the chocolate dries out (about 10 minutes).
Notes
Use runny peanut butter for easier mixing and shaping. Experiment with colors for decoration.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American