Peanut Butter Easter Eggs

These Peanut Butter Easter Eggs have been going viral on social media lately, so I knew I had to put my own healthy, high-protein twist on them! They're cute, fun to make with kids, and perfect for celebrating. With 8 grams of protein each, they're the best festive treat! Cover them in white chocolate dyed with spirulina and matcha to make them look like robin's eggs, or opt for a dark chocolate coating instead. No matter how you make these, you'll love every bite of these peanut butter chocolate eggs!

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Chill Time 35

Total Time 40

Servings Eggs

Calories 244kcal

Author Christine McMichael

Equipment

Large Baking Sheet

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!

Nutrition