Delightful Peanut Butter Easter Eggs coated in white chocolate, perfect for a festive treat.

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

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

In a mixing bowl, combine the natural peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and a pinch of salt until well blended.
Shape the mixture into egg shapes and place them on a parchment-lined baking sheet. Freeze for at least 15 minutes.
In a microwave-safe bowl, melt the white chocolate wafers and coconut oil together in 20-second intervals, stirring in between until smooth.
Dye the melted chocolate using the blue spirulina and matcha powder until you achieve your desired color.
Dip each peanut butter egg into the melted chocolate, allowing excess to drip off, then return to the baking sheet.
To create speckles, mix cocoa powder with water and use a brush to splatter the mixture over the coated eggs.
Let the eggs set at room temperature or refrigerate to harden before serving.

For best results, ensure peanut butter is runny and natural. Experiment with food coloring for a fun look!

Keywords: Peanut Butter Easter Eggs, dessert, holiday treats, white chocolate, festive recipes