Description
Delicious and festive Peanut Butter Easter Eggs made with natural peanut butter, sweetened with pure maple syrup, coated in rich dark chocolate, and spiced with cinnamon and vanilla for a perfect holiday treat.
Ingredients
Scale
Filling
- 1 1/4 cups natural, no-sugar peanut butter
- 3 tablespoons pure maple syrup
- 1/4 cup coconut flour
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract or Non-Alcoholic Vanilla Flavoring
- 1/2 teaspoon Simply Organic® Cinnamon
Coating
- 6–8 ounces dark chocolate
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make peanut butter filling: In a mixing bowl, beat together the peanut butter, maple syrup, coconut flour, vanilla extract, and cinnamon until fully combined. If the mixture is too runny to shape, add an extra 1 to 2 tablespoons of coconut flour until the mixture can be formed easily into an egg shape.
- Shape eggs: Divide the filling into 1- to 2-tablespoon portions. Roll each portion into a ball, then flatten and shape it into an oval resembling an egg using your hands.
- Freeze the shaped eggs: Place the shaped eggs on the prepared baking sheet and freeze them to firm up, which makes the dipping process easier and cleaner.
- Melt chocolate coating: Using a double boiler over medium-low heat, melt the dark chocolate carefully. Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring between each, until smooth and fully melted.
- Dip eggs in chocolate: Remove the peanut butter eggs from the freezer and dip each into the melted chocolate, allowing excess chocolate to drip off before placing them back onto the lined baking sheet.
- Optional drizzle and set: When the coating is mostly set, drizzle with additional melted chocolate for decoration, then let them fully set at room temperature or in the refrigerator before enjoying.
Notes
- Using natural peanut butter without added sugar keeps the treat healthier and less sweet.
- Coconut flour absorbs moisture well, so add it gradually to reach the ideal dough consistency.
- Freezing the peanut butter eggs before dipping helps the chocolate harden quickly and prevents them from falling apart.
- Dark chocolate with at least 70% cocoa is best for a rich, less sweet coating.
- Store the finished eggs in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Peanut Butter Easter Eggs, Gluten Free Easter Treats, No Bake Desserts, Dark Chocolate Peanut Butter Eggs, Paleo Easter Candy
