Peanut Butter Easter Eggs

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5 from 2 votes

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These Peanut Butter Easter Eggs are easy, healthy peanut butter easter eggs coated with a crunchy layer of chocolate. They are healthier than store bought using dark chocolate, no refined sugar, and super easy to put together.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-easter-eggs/ or scan the QR code here ➡️

Prep Time10

Freezer10

Total Time20

Servings: eggs

Calories: 160.5kcal

Author: Carine Claudepierre

Ingredients

¾ cup Peanut Butter (note 1)
¼ cup Maple Syrup (note 2)
1 cup Almond Flour (note 3)
½ teaspoon Vanilla Extract optional (note 4)

Chocolate Shell

3.5 oz Dark Chocolate 70% or 85% cocoa (note 5)
1 teaspoon Coconut Oil (note 6)

US Customary - Metric

Instructions

Line a large plate, that fit the width of your freezer, with parchment paper. Lightly oil paper with cooking oil spray. Set aside.
In a mixing bowl, add peanut butter, maple syrup, almond flour, and vanilla extract if used.
Stir with a rubber spatula until it forms a smooth dough.
Divide the dough into 16 even portions (about 1 1/2 tablespoons per egg).
Lightly oil your hands and roll each portion into a ball. Place each ball a thumb apart on the prepared plate covered with oiled parchment paper.
Press each dough ball slightly to form a flatter disc, then use your finger to pinch the sides and form a egg/oval shape.
Pop the plate in the freezer for 30-60 minutes. The longer, the easier it will be to coat them in chocolate.
In a non-stick saucepan, over medium heat, melt the chocolate and coconut oil, stirring with a silicone spatula until shiny and smooth.
Remove from the heat, pour the melted chocolate into a bowl, keep it for 5 minutes at room temperature before dipping the cold egg into it.
Remove the eggs from the freezer, and quickly dip one egg at a time in the melted chocolate. I use two forks to flip and dip my egg fast in the chocolate. Since the eggs are cold and the chocolate is hot, it will firm up quickly on the peanut butter egg.
Return the dipped peanut butter egg on the prepared plate. Repeat until all the eggs are coated with chocolate.
Pop the plate in the freezer again to set the chocolate shell.

Notes

Note 1: I use natural peanut butter, it has no added sugar, no added oil, and no salt. You can swap for sunflower seed butter if you have a nut allergy. Other tasty option are crunchy natural peanut butter, almond butter, or cashew butter.

Note 2: Any liquid sweetener can be used like coconut nectar or agave syrup.

Note 3: Almond flour or almond meal works, but almond meal add a grainy texture. Other options are cashew flour, or sesame flour if nut-free. The recipe won't work with the same amount of oat flour, you will need way less, and the texture will be gritty.

Note 4: Optional but recommended for flavors.

Note 5: Any chocolate work, including 55% chocolate for a sweeter easter treat.

Note 6: Any low flavor oil works, like light olive oil or avocado oil.

Storage: Store in the fridge for up to 1 weeks in a sealed container or in Ziploc bags in the freezer for up to 1 month.

Nutrition