Peanutbutter Easter Eggs

Peanut Butter Easter Eggs

A fun alternative to classic Easter eggs

Instead of colouring real eggs, this recipe turns the idea into something edible. These treats are shaped like eggs and decorated to resemble speckled bird eggs, making them both decorative and delicious.

They’re inspired by peanut butter chocolate candies, but made from scratch with simple ingredients and a slightly lighter sweetness profile.
They are super tasty and a real eye catcher! A must try!

recipe from Crowded Kitchen

Ingredients

Peanut butter filling

• 300 ml natural peanut butter (≈ 320 g)

• 60 ml maple syrup (≈ 80 g)

• 60 ml powdered sugar (≈ 30 g)

• 80 ml almond flour (≈ 35 g)

• 2.5 ml vanilla extract (½ tsp)

• Pinch of salt

White chocolate coating

• 225 g white chocolate

• 10 ml coconut oil (2 tsp)

• 2.5 ml blue spirulina (½ tsp)

• 1.25 ml matcha powder (¼ tsp) (i made it without the matcha and it works very well without it)
  (or any food colouring instead)

Speckles

• 5 ml cocoa powder (1 tsp)

• 15 ml water (1 tbsp)

Instructions

1. Make the filling
   Mix peanut butter, maple syrup, powdered sugar, almond flour, vanilla, and salt until smooth.

2. Shape the eggs
   Portion into ~30 ml (2 tbsp) pieces, roll into balls, then shape into egg ovals.

3. Chill
   Place on a lined tray and freeze while preparing the coating.

4. Prepare speckles
   Mix cocoa powder with water and set aside.

5. Melt coating
   Melt white chocolate with coconut oil gently (microwave or bain-marie).
   Stir in colouring until you get your desired shade.

6. Dip eggs
   Dip semi-frozen eggs into chocolate, let excess drip off, and place back on tray.

7. Add speckles
   Flick cocoa mixture over the eggs using a brush.

8. Set
   Refrigerate ~10 minutes until firm.

Notes (helpful conversions)

• 1 cup ≈ 240 ml

• 1 tbsp = 15 ml

• 1 tsp = 5 ml
  
  Important: For this recipe you need a bit of patience.
  Pro Tip: Freeze them long enough so that they get a really firm texture before going on with the coating.