Ingredients

1 1/4 cups natural, runny peanut butter (no sugar added)

1/4 cup maple syrup

1/4 cup powdered sugar

1/3 cup almond flour

1/2 teaspoon vanilla extract

Pinch of salt

8 ounces white chocolate melting wafers (Ghirardelli brand recommended)

2 teaspoons coconut oil

1/2 teaspoon blue spirulina

1/4 teaspoon matcha powder (or use a 2:1 ratio of any blue and green food dye)

1 teaspoon cocoa powder

1 tablespoon water

Instructions

Step 1: In a mixing bowl, beat together the natural peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and a pinch of salt until fully combined and smooth, creating a creamy filling.

Step 2: Portion the peanut butter filling into 2-tablespoon portions each. Roll each portion into a ball with your hands, then shape it into an oval to resemble an egg. Place the shaped eggs on a parchment paper-lined baking sheet and freeze to firm up while preparing the coating.

Step 3: In a small bowl, whisk together the cocoa powder and water until smooth, then set aside for later use to add speckles.

Step 4: Combine the white chocolate melting wafers and coconut oil in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well after each, until completely melted and smooth.

Step 5: Whisk in blue spirulina and matcha powder (or your choice of blue and green food coloring) to achieve a robin’s egg blue color. Pour the colored chocolate into a short glass or similar container for easy dipping.

Step 6: Using a toothpick, skewer each semi-frozen peanut butter egg and dip it into the melted colored white chocolate. Let the excess chocolate drip off. Once the chocolate begins to harden but is not fully set, place the egg on the parchment-lined sheet and carefully remove the toothpick immediately to avoid cracking the coating. Repeat with all eggs.

Step 7: Dip a pastry brush into the cocoa powder and water mixture and, holding it about 8 inches above the eggs, flick the tip to create delicate speckles on the white chocolate coating. Be prepared for some mess and wear an apron if desired.

Step 8: Refrigerate the coated eggs for about 10 minutes until the chocolate fully sets and dries.

Tips & Variations

Use natural, runny peanut butter for the creamiest filling and best flavor.

Adjust the amount of powdered sugar to sweeten the filling to your preference.

For different colors, swap blue spirulina and matcha powder with your favorite natural food colorings.

If you don’t have a pastry brush, use a spoon to flick the speckle mixture onto the eggs.

Ghirardelli white chocolate melting wafers melt smoothly and create a perfect shell, but any quality melting wafers will work.

FAQs

Can I use regular peanut butter instead of natural?

Yes, but natural peanut butter without added sugar or oils gives the best texture and flavor for the filling. Regular peanut butter may make the filling sweeter and a bit denser.

Is it necessary to freeze the peanut butter eggs before coating?

Freezing the shaped eggs helps them firm up, making it easier to dip in the chocolate without breaking or melting the filling. It also helps the chocolate set faster and evenly around the eggs.