Peanut Butter Easter Eggs with Matcha and Spirulina Coating Recipe
Introduction
These Peanut Butter Easter Eggs make a delightful and festive treat that combines creamy peanut butter with a smooth white chocolate coating. Perfect for celebrating the season, they are fun to make and even better to share.
Ingredients
- 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
- 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)
- For the speckles: 1 teaspoon cocoa powder + 1 tablespoon water
Instructions
- Step 1: In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined.
- Step 2: Portion the peanut butter filling into 2-tablespoon portions. Roll each into a ball by hand, then shape each ball into an oval to resemble an egg.
- Step 3: Place the shaped eggs on a parchment paper-lined baking sheet and freeze them while you prepare the coating.
- Step 4: In a small bowl, whisk together the cocoa powder and water for the speckles, then set aside.
- Step 5: Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each, until fully melted.
- Step 6: Stir in the blue spirulina and matcha powder (or food coloring), adjusting the color as desired. Pour the melted chocolate into a short drinking glass or similar vessel.
- Step 7: Working with semi-frozen eggs helps the coating set quickly. Insert a toothpick into the bottom of each egg, then dip it into the white chocolate, letting excess drip off.
- Step 8: Allow the chocolate to mostly harden before placing the egg back onto the parchment paper and carefully removing the toothpick to prevent cracking.
- Step 9: To add speckles, dip a pastry brush into the cocoa powder and water mixture. Hold the brush about 8 inches above the eggs and flick it gently to create the speckled effect. Wear an apron, as this can get messy.
- Step 10: Refrigerate the eggs until the chocolate coating is fully dry, about 10 minutes.
Tips & Variations
- Use almond flour for a nutty, gluten-free texture, or substitute with finely ground oats if preferred.
- To adjust colors, experiment with different food-safe natural powders or dyes for creative holiday designs.
- Keep the peanut butter mixture chilled if your kitchen is warm to make shaping easier.
- For extra crunch, add chopped nuts or crispy rice cereal to the peanut butter filling before shaping.
Storage
Store the finished Easter eggs in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature for a few minutes before serving for the best flavor and texture. They can also be frozen for longer storage; just thaw in the fridge before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter instead of natural, runny peanut butter?
Yes, but natural, runny peanut butter usually has less added sugar and oils, which helps maintain the right texture for shaping. If using a thicker peanut butter, you might need to adjust the amount of maple syrup or almond flour for consistency.
What if I don’t have white chocolate melting wafers?
You can substitute with good quality white chocolate chips or bars, but be sure to add coconut oil or a bit of vegetable oil to help it melt smoothly and create a thin, even coating.
PrintPeanut Butter Easter Eggs with Matcha and Spirulina Coating Recipe
These Peanut Butter Easter Eggs are a delightful no-bake treat featuring a creamy, naturally sweetened peanut butter filling coated in white chocolate tinted with blue spirulina and matcha. Perfect for a festive holiday snack, these eggs are speckled with cocoa for an extra special touch and require minimal ingredients and prep time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting and dipping)
- Total Time: 25 minutes plus freezing and chilling time
- Yield: Approximately 15–20 eggs depending on size 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
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
Coating
- 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)
Speckles
- 1 teaspoon cocoa powder
- 1 tablespoon water
Instructions
- Prepare the Peanut Butter Filling: In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and salt until well combined to form a smooth mixture.
- Shape the Eggs: Portion the peanut butter filling into 2-tablespoon portions. Roll each portion into a ball using your hands, then gently shape the balls into oval, egg-shaped forms.
- Freeze the Eggs: Place the shaped eggs on a parchment paper-lined baking sheet and freeze them while preparing the coating to help them hold their shape during dipping.
- Make the Cocoa Speckles Mixture: In a small bowl, whisk together the cocoa powder and water, then set aside for later use.
- Melt the White Chocolate Coating: Add the white chocolate wafers and coconut oil to a microwave-safe bowl. Heat in 15-20 second intervals, stirring thoroughly between each, until fully melted and smooth. Whisk in the blue spirulina and matcha powder (or chosen food dyes) to tint the chocolate. Adjust color as desired, then pour into a narrow vessel suitable for dipping.
- Coat the Peanut Butter Eggs: Working with eggs that are semi-frozen, insert a toothpick into the bottom of an egg and dip it into the colored white chocolate. Allow excess chocolate to drip off. Let the chocolate harden until mostly set, then place the egg back on the parchment paper and carefully remove the toothpick to avoid cracks in the coating.
- Add Cocoa Speckles: Dip a pastry brush into the cocoa powder and water mixture. Hold it about 8 inches above the eggs and flick the tip to create speckles on the chocolate coating. Be prepared for some mess, and consider wearing an apron. Finally, refrigerate the eggs until the chocolate coating is fully set, approximately 10 minutes.
Notes
- Using semi-frozen eggs for dipping helps the chocolate coating set quickly and prevents pooling.
- Be careful when removing the toothpick to avoid cracking the chocolate shell; do it while the chocolate is still soft.
- The speckling technique can be messy—wear an apron and cover your workspace.
- Adjust the intensity of food coloring to achieve your preferred egg color.
- Store finished eggs refrigerated for up to one week for best freshness.
Keywords: Peanut Butter Easter Eggs, no bake Easter treats, peanut butter candy, white chocolate coating, festive Easter desserts, healthy peanut butter sweets
