March 23, 2026

Peanut Butter Filled Eggs

These White Chocolate Peanut Butter Easter Eggs are one of those recipes that feel almost too cute to eat.

Inspired by everyone’s favorite peanut butter + chocolate candy, these little eggs are made with a creamy, naturally sweetened peanut butter filling and coated in a soft blue-green white chocolate shell to look just like speckled robin’s eggs.

They’re simple, fun to make, and perfect for spring — whether you’re making them with your kids, adding them to an Easter spread, or just wanting a festive little treat at home.

Why You’ll Love These

Made with simple, real ingredients
Naturally sweetened with maple syrup
No artificial dyes — we use spirulina + matcha for color
Fun, festive, and perfect for spring
Taste like a peanut butter cup… but better

White Chocolate Peanut Butter Easter Eggs

Peanut Butter Filling

1 ¼ cup natural, runny peanut butter (no sugar added)
¼ cup maple syrup
¼ cup powdered sugar – use Lakanto monkfruit for sugar-free
⅓ cup almond flour – option to add some vanilla protein powder here – sub half the almond flour and add more for desired consistency
½ tsp vanilla extract
Pinch of flaky sea salt

White Chocolate Coating

8 oz white chocolate melting chocolate
2 tsp coconut oil
½ tsp blue spirulina
¼ tsp matcha powder

(or use a 2:1 ratio of blue + green food dye)

For the Speckles

1 tsp cocoa powder
1 tbsp water

Instructions

1. Make the Filling

In a mixing bowl, beat together:

peanut butter
maple syrup
powdered sugar
almond flour
vanilla extract
salt

Mix until smooth and fully combined.

2. Shape the Eggs

Scoop about 2 tablespoons of filling at a time.

Roll into a ball
Gently shape into an oval (egg shape)

Place on a parchment-lined baking sheet and freeze at least 1-2 hours – then prepare the coating.

3. Prep the Speckles

In a small bowl, whisk together cocoa powder and water. Set aside.

4. Melt & Color the Chocolate

Add white chocolate and coconut oil to a microwave-safe bowl.

Microwave in 15–20 second intervals, stirring each time, until smooth.

Whisk in:

blue spirulina
matcha powder

Adjust color as desired to get that soft robin’s egg blue-green.

Pour into a glass for easy dipping.

5. Coat the Eggs

Work with semi-frozen eggs (this helps the coating set quickly).

Insert a toothpick into the bottom
Dip into the white chocolate
Let excess drip off

Once mostly set, place back on parchment and remove the toothpick right away to avoid cracking.

6. Add the Speckles

Dip a pastry brush into the cocoa mixture.

Hold it about 8 inches above the eggs and flick to create speckles.

(This part gets messy — but it’s fun!)

7. Chill

Refrigerate for about 10 minutes, until the coating is fully set.

My Tips

Use runny peanut butter for the best texture
Don’t skip freezing — it makes coating so much easier
Add speckles right away for that realistic look
These are perfect to make ahead and store in the fridge

Your Spring Treat Moment

These are one of those recipes that feel a little extra special without being complicated.

They’re festive, nostalgic, and just really fun to make — especially this time of year. And honestly, they look like something you’d find at a cute little bakery.

If you make them, tag me @whatrobineats so I can see your speckled eggs — I’m obsessed!!