Peanut 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
Scale
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
