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Peanut Butter Easter Eggs Recipe
If you’re looking for an easy, healthy-ish Easter treat, these Peanut Butter Easter Eggs have become one of my new favorites! They’re sweet and have just the right amount of chocolate peanut butter goodness. I make mine with a little extra protein from vanilla protein powder (about 8 grams per egg!) and love that they’re sweetened naturally with maple syrup.
The blue “robin’s egg” coating is not only adorable but also made with simple, natural ingredients—no artificial food dyes here. My kids are obsessed with these and have no idea that they’re made with healthier things! They’re the BEST little sweet treat after dinner or a fun option to add to Easter baskets.
Why You’ll Love This Recipe
- 8 Grams Protein: I love adding a little bit of protein to these Easter eggs, but the best part is that you can’t even tell it’s there!
- Festive & Fun: Perfect for Easter celebrations and adorable for springtime gatherings.
- Gluten-Free & Vegetarian: Made with wholesome ingredients, and they’re easy to make dairy-free as well!
- Quick & Easy: Minimal ingredients, simple steps, and ready in under an hour.
- Naturally Colored: No artificial dyes—just a little spirulina and matcha magic!
You’ll Also Love: Lemon Blueberry Muffins
Ingredients
Peanut Butter Egg Filling
- Peanut Butter – Natural, creamy peanut butter works best! You could also use almond butter or sunflower seed butter for a nut-free version.
- Maple Syrup
- Almond Flour – Helps to bind everything together. Coconut flour or oat flour could also work in a pinch (just use a little less since it absorbs more moisture).
- Vanilla Protein Powder – Any plant-based or whey protein you love will work! Not feeling the protein powder? You can actually swap this with powdered sugar!
- Vanilla Extract
Blue Coating
- White Chocolate Chips
- Coconut Oil
- Blue Spirulina – For that beautiful blue hue! You could also use natural blue food coloring if preferred.
- Matcha Powder – Adds a touch of natural green to balance the color.
- Cocoa Powder + Water – For the speckles! Feel free to skip or just add sprinkles if you want.
TIP: Feel free to swap the white chocolate with dark chocolate, skip the spirulina and matcha, and just dip these in a dark chocolate coating instead!
How to Make Peanut Butter Easter Eggs
All you’ll need is a large mixing bowl, a baking sheet lined with parchment paper, and a few minutes to make these easy robins eggs. Here’s how to make peanut butter Easter eggs:
- Make the Filling: Mix together the peanut butter, maple syrup, almond flour, protein powder, and vanilla extract until smooth.
- Shape into Eggs: Roll the mixture into 12 balls, then gently shape them into ovals about 2 inches long.
- Freeze: Place the eggs on a lined baking sheet and freeze for about 15-20 minutes to firm them up.
- Prepare the Coating: Melt the white chocolate chips with coconut oil, then stir in the spirulina and matcha powder until smooth.
- Dip the Eggs: Stick a toothpick into the bottom of each egg and dip it into the blue chocolate coating, letting any excess drip off.
- Add the Speckles: Mix cocoa powder with water, then use a pastry brush to flick speckles over the eggs.
- Chill and Enjoy: Let the eggs set in the fridge for about 10-15 minutes, then they’re ready to devour!
TIP: The eggs coat best when they’re still slightly frozen—this helps the chocolate harden quickly and evenly!
Tips for Peanut Butter Chocolate Robin’s Eggs
- Freeze the Eggs Before Dipping: 15-20 minutes in the freezer is the sweet spot for firm, dip-able eggs.
- Use a Spoon and Fork: I like to use a spoon to gently roll the eggs in the chocolate, then a fork to lift them out and let the extra coating drip off.
- Whisk the Cocoa Mixture Well: Make sure the cocoa powder and water are thoroughly mixed for the best speckle consistency!
- Customize the Coating: No spirulina on hand? You can use a natural blue food dye or even just leave the coating white.
- Swap the Chocolate: Feel free to use dark or milk chocolate if you prefer a richer flavor instead of the white chocolate coating.
RELATED: 35+ Vegan Easter Recipes
How to Store
One of my favorite things is to make a big batch of these peanut butter eggs and store them in the fridge or freezer for whenever I’m craving a sweet treat! Here are the best way to store these:
Refrigerator: Keep the finished peanut butter eggs in an airtight container in the fridge for up to 1 week.
Freezer: These also freeze beautifully! Just keep them in an airtight freezer-safe bag or container for up to 3 months.
To Enjoy: If frozen, let them thaw in the fridge or at room temperature for about 10-15 minutes before enjoying.
RELATED: 25+ Gluten-Free Brunch Recipes
More Chocolate Protein Treats
- Superfood Chocolate Bites
- Cottage Cheese Brownies
- Homemade Date Twix Bars
- Chocolate Covered Apples
- Date Snickers
- Healthy Tahini Salted Caramel Truffles
Easy Easter Desserts You’ll Love
- Date Cake Recipe
- Gluten-Free Carrot Cake
- Vegan Lemon Blueberry Cake
- Carrot Cake Muffins
- Gluten-Free Lemon Bars
- Berry Lemon Curd Tart
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Peanut Butter Easter Eggs
Equipment
Ingredients
Peanut Butter Egg Filling
- 1 cup peanut butter
- 1/4 cup maple syrup
- 1/3 cup almond flour
- 1/3 cup vanilla protein powder
- 1 teaspoon vanilla extract
Blue Coating
- 3/4 cup white chocolate chips
- 2 teaspoons coconut oil
- 1/2 teaspoon blue spirulina
- 1/4 teaspoon matcha powder
- for the speckles: 1 teaspoon cocoa powder + 1 tablespoon water
Instructions
- Mix the peanut butter, maple syrup, almond flour, protein powder, and vanilla together until smooth.
- Roll the filling into 12 balls, then shape into an oval egg shape (about 2 inches each).
- Line a baking sheet and place the "eggs" in the freezer for about 15-20 minutes.
- Meanwhile, whisk together the cocoa powder and water and set aside.
- Melt the white chocolate chips and coconut oil together in a glass bowl for about 30-45 seconds in the microwave, stirring every 15 seconds until smooth.
- Add in the spirulina and matcha powder, then whisk until smooth.
- Working quickly, stick a toothpick into the bottom of each egg and dip it in the white chocolate, letting any excess drip off. Let the white chocolate mostly harden, then add it back to the baking sheet and remove the toothpick. An alternative method is to use a fork to dip the flat side of the eggs into the chocolate.TIP: This works best when the eggs are semi-frozen!
- Dip a pastry brush into the cocoa powder water mixture and flip the end of it over the eggs to create the speckles.
- Set in the fridge for about 10-15 minutes, then enjoy!
Video
Notes
- make sure to freeze shaped egg filling for at least 10-15 minutes before dipping in white chocolate coating!
- I like to use a spoon to turn the eggs in the white chocolate and then a fork to lift them out and let the excess drip off, flat side down.
- Whisk the cocoa powder and water really well to get the perfect chocolate consistency for speckles.
- Feel free to skip the white chocolate coating and just dip these in dark melted chocolate instead!
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