Peanut Butter Easter Eggs with Matcha and Spirulina Coating Recipe
These Peanut Butter Easter Eggs are a delightful no-bake treat perfect for the holiday season. Made with natural peanut butter, a touch of maple syrup, and coated in colorful white chocolate, they combine creamy, sweet, and nutty flavors with a fun speckled finish. Quick to prepare and freezer-set, these festive eggs are great for parties or gifting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 14 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Peanut Butter Filling
- 1 1/4 cup 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
White Chocolate Coating
- 8 ounces white chocolate melting wafers (Ghirardelli brand recommended)
- 2 teaspoons coconut oil
- 1/2 teaspoon blue spirulina powder
- 1/4 teaspoon matcha powder
Speckles
- 1 teaspoon cocoa powder
- 1 tablespoon water
Instructions
- Prepare the peanut butter filling: In a mixing bowl, beat together the natural peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and pinch of salt until the mixture is smooth and well combined.
- Shape the eggs: Portion the peanut butter mixture into 2-tablespoon portions. Roll each portion into a ball using your hands, then gently shape each ball into an oval or egg shape with your fingers.
- Freeze the shaped eggs: Place the peanut butter eggs on a baking sheet lined with parchment paper and freeze them while you prepare the coating. This step helps the coating set smoothly later.
- Make speckle mixture: In a small bowl, whisk together the cocoa powder and water until smooth. Set aside for the speckling decoration.
- Melt the white chocolate coating: Place the white chocolate melting wafers and coconut oil into a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each, until fully melted and smooth. Whisk in the blue spirulina and matcha powder to achieve a soft pastel blue-green color. Adjust the coloring as desired. Pour the melted chocolate into a narrow vessel for easy dipping.
- Dip the peanut butter eggs: Working quickly, remove eggs from the freezer when they are semi-frozen. Insert a toothpick into the bottom of each egg for handling. Dip each egg into the melted white chocolate, allowing excess coating to drip off. Allow the chocolate to mostly harden, then place the eggs back on the parchment-lined tray and carefully remove the toothpick to prevent cracking.
- Create speckles: Dip a clean pastry brush into the cocoa powder and water mixture, hold it about 8 inches above the coated eggs, and flick the brush tip to create decorative speckles over the eggs. Be prepared for a bit of mess and wear an apron.
- Chill and set: Refrigerate the decorated eggs for approximately 10 minutes, or until the chocolate coating is fully set and dry.
Notes
- Using natural runny peanut butter without added sugar keeps the filling healthier and more natural.
- Freezing the peanut butter eggs before dipping helps the coating set quickly and evenly without pooling.
- You can substitute blue spirulina and matcha powder with food coloring in a 2:1 ratio for similar coloring effects.
- Be careful removing the toothpick too late after dipping as it can cause cracks in the chocolate shell.
- If you prefer, use dark chocolate or milk chocolate melting wafers instead of white chocolate for different flavors.
