Description
Delicious peanut butter filled chocolates that are perfect for sharing!
Ingredients
Scale
- 1 ¼ cup natural, runny peanut butter (no sugar added)
- ¼ cup maple syrup
- ¼ cup powdered sugar
- ⅓ cup almond flour
- ½ teaspoon vanilla extract
- 1 pinch of salt
- 8 ounces white chocolate melting wafers (we use Ghirardelli brand)
- 2 teaspoons coconut oil
- ½ teaspoon blue spirulina + ¼ teaspoon matcha powder (or use a 2:1 ratio of any blue and green food dye)
- 1 teaspoon cocoa powder + 1 tablespoon water (for the speckles)
Instructions
- In a decent-sized mixing bowl, stir (or use an electric mixer if your arm’s feeling lazy) together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla, and salt. Keep going until you get a thick but still pliable mixture—think play dough if it was delicious. Sometimes it sticks, but that’s just a heads up that you’re doing it right.
- Scoop out about 2 tablespoons of peanut butter mixture for each egg. Roll each into a ball with your hands (they’ll get messy; I tell myself it’s hand facemask time). Next, press and shape it into a squished oval so it kind of looks like an egg. This is where my versions always come out a bit lopsided—adds character!
- Place your peanut butter eggs on a parchment-lined baking sheet and stick it all in the freezer while you prep the white chocolate. Freezing keeps them from falling apart later.
- While eggs freeze, whisk cocoa powder and water in a small bowl. This will get you that fancy-fancy speckled look later. Set it somewhere you won’t tip it over.
- Toss the white chocolate wafers and coconut oil into a microwave-safe bowl. Zap in short ~15 second bursts, stirring between each, so you don’t end up with a weird, overcooked blob. Once melted and smooth, stir in your colorings. Pour chocolate into a glass—it’s so much easier to dip this way.
- Grab your semi-frozen eggs (they should feel chilled but not rock solid). Stick a toothpick into the bottom of each; then dip the whole thing into the melted white chocolate. Let the extra chocolate drip back into the glass—no one likes puddles! Let it start to set, then slide the egg back onto parchment and pull out the toothpick right away.
- Take a pastry brush, dip the tip into your cocoa mix, and flick little chocolate spots over the candies. Pop the tray into the fridge for about 10 minutes, or until everything’s set and ready.
- Try not to eat them all before sharing!
Notes
- These treats can be stored in the refrigerator for up to one week.
- Be sure not to rush the freezing process, as it helps hold their shape.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg