Robin’s Egg Peanut Butter Eggs
These gorgeous Robin’s Egg Peanut Butter Eggs are the perfect aesthetic addition to your Easter basket. Made with a creamy, naturally sweetened peanut butter center and a beautiful “robins egg blue” shell colored with superfoods.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours
- Yield: 16 eggs
- Method: No-Bake
- Cuisine: American
Ingredients
2 teaspoons coconut oil
8 ounces white chocolate melting wafers
1/2 teaspoon blue spirulina
1/4 teaspoon matcha powder
1 teaspoon cocoa powder
1 tablespoon water
1/3 cup almond flour
1 1/4 cups smooth peanut butter
1/4 cup pure maple syrup
pinch of sea salt
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
Instructions
1. Combine filling ingredients in a stand mixer until smooth; chill for 30 minutes.
2. Scoop and roll mixture into eggs. Freeze for 1-2 hours until firm.
3. Melt white chocolate and coconut oil in a double boiler.
4. Whisk in spirulina and matcha until smooth. Transfer to a narrow glass.
5. Dip frozen eggs using a toothpick; let excess chocolate drip off.
6. Mix cocoa powder and water. Flick onto eggs with a brush for speckles.
Notes
Use a tall, narrow glass for dipping to make the chocolate go further.
Ensure the eggs are fully frozen before dipping to prevent them from melting into the chocolate.
Store in the refrigerator for the best texture.
Find it online: https://sweetcraftrecipes.com/robins-egg-peanut-butter-eggs/