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–+ servings

Peanut Butter Filled Eggs

Creamy peanut butter filling coated in naturally dyed white chocolate and finished with speckled details to look like robin’s eggs. A fun, festive spring treat that tastes like a homemade peanut butter cup.
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Servings 12 servings

Ingredients
  

Peanut butter filling

  • 1 1/4 cup natural creamy peanut butter
  • 1/4 cup maple syrup - use Lakanto monkfruit for sugar-free option
  • 1/4 cup powdered sugar - use Lakanto monkfruit for sugar-free option
  • 1/3 cup almond flour - option to add some vanilla protein powder here - sub half the almond flour and add more for desired consistency
  • 1/2 tsp vanilla extract
  • pinch of flaky sea salt

White chocolate coating

  • 8 oz white chocolate chips
  • 2 tsp coconut oil
  • 1/2 tsp blue spirulina
  • 1/4 tsp matcha powder

For the speckles

  • 1 tsp cocoa powder
  • 1 tbsp water

Instructions
 

  • Make the Filling
    In a mixing bowl, mix until smooth and fully combined.
  • Shape the Eggs
    Scoop about 2 tablespoons of filling at a time.
    Place on a parchment-lined baking sheet and freeze at least 1-2 hours - then prepare the coating.
    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.
  • Prep the Speckles
    In a small bowl, whisk together cocoa powder and water. Set aside.
  • 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 and matcha powder.
    Adjust color as desired to get that soft robin’s egg blue-green.
    Pour into a glass for easy dipping.
  • 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.
  • 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!)
  • Chill
    Refrigerate for about 10 minutes, until the coating is fully set.
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