Description
Delightful homemade treats combining rich peanut butter with sweet white chocolate, perfect for Easter or special occasions.
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 (for speckles)
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 one into a ball and shape into an oval.
- Place the eggs on a parchment paper-lined baking sheet and freeze.
- In a small bowl, whisk together the cocoa powder and water; set aside.
- Microwave white chocolate and coconut oil in 15-20 second intervals until melted. Whisk in spirulina and matcha.
- Dip semi-frozen eggs into the white chocolate using a toothpick; let excess drip off and return to parchment.
- To make speckles, flick a brush dipped in cocoa mixture over the eggs. Refrigerate for 10 minutes until chocolate dries.
Notes
Tip: Use natural peanut butter for a smoother texture. Let melted chocolate cool slightly before dipping for easier handling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling & Baking
- Cuisine: American