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Robin Blue Peanut Butter Easter Eggs (Think Reese’s)

Peanut butter Easter eggs are in small wooden bowls that resemble bird's nests.
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If you like Reese’s peanut butter cups, you might want to try these easy chocolate peanut butter Easter eggs.

Ingredients

Scale

For the chocolate coating:

  • 2 teaspoons coconut oil
  • 8 ounces white chocolate melting wafers (you can find different brands in the baking aisle of your local grocery store near the chocolate chips)

For coloring the chocolate:

  • 1/2 teaspoon of blue spirulina
  • 1/4 teaspoon of matcha powder

For the brown speckles on the eggs:

  • 1 teaspoon cocoa powder
  • 1 tablespoon water

For the peanut butter filling:

  • 1/3 cup almond flour
  • 1 1/4 cups smooth peanut butter (I used natural peanut butter from Trader Joe’s)
  • 1/4 cup pure maple syrup
  • pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup powdered sugar

Instructions

  1. In the bowl of a standing mixer, add the almond flour, peanut butter, maple syrup, sea salt, powdered sugar, and vanilla extract and beat until all the ingredients are completely combined. Scrape down the side of the bowl as needed to make sure all the ingredients are incorporated. Place the bowl in the refrigerator for approximately 30 minutes.
  2. Using the cookie scoop, fill it with the peanut butter mixture and put it in your hand. Roll it between your hands to form a smooth round ball. Then use your fingers to gently shape it into an egg form and place it on the cookie sheet. Repeat this process until you’ve used all the peanut butter mixture. Place them in the freezer for 1-2 hours.
  3. Using a double boiler over medium heat, add the white chocolate melting wafers and coconut oil to the glass bowl. Stir until all the chocolate has melted and there are no clumps. If you prefer, you could melt the chocolate in the microwave but be careful not to burn the chocolate by overcooking. 
  4. Add the matcha powder and blue spirulina to the melted chocolate and whisk until combined and there are no streaks left. Pour the melted chocolate into a small, semi-wide drinking glass.
  5. Remove the peanut butter eggs from the freezer and insert a toothpick into the end of each egg.
  6. Dip the eggs into the melted chocolate until coated and hold them over the glass and let the excess chocolate drip off. Carefully place the chocolate eggs on the parchment-lined baking sheet. Quickly and carefully remove the toothpick and cover the hole with a dab of chocolate. Continue this process until you’ve coated all the eggs.
  7. While the chocolate shell is hardening, mix the cocoa powder and water until combined. Using a pastry brush and your fingers, carefully flick speckles onto the eggs until you’ve achieved the desired look. 

Find it online: https://mostlovelythings.com/peanut-butter-easter-eggs/