Ingredients
Scale
- 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
- 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)
- 1 teaspoon cocoa powder + 1 tablespoon water
Instructions
- In a mixing bowl, combine peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and a pinch of salt. Mix until smooth.
- Shape the mixture into egg-shaped ovals using about 2 tablespoons for each egg.
- Freeze shaped eggs on a parchment-lined baking sheet to firm up while preparing the coating.
- Melt white chocolate and coconut oil together in intervals until smooth; add natural food coloring if desired.
- Dip semi-frozen eggs into chocolate and place back on parchment paper.
- For speckling, flick a cocoa mixture over the coated eggs using a pastry brush and refrigerate until set.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg