I think we found a new Easter tradition in our home! These eggs are gluten-free, refined-sugar free, high in protein, dye-free, and vegan (just use vegan chocolate!) They were so fun to decorate and even more enjoyable to eat.
Author:
Camryn Lapp
Ingredients
Egg Filling
1 ½ cups natural sugar-free peanut butter, must be well mixed and runny
½ tsp blue butterfly pea powder + ¼ tsp matcha powder if making them robin’s egg blue. Otherwise I recommend increasing the amount of chocolate by 200-300% so you can make extra colors and use whatever coloring powders you like! (I used matcha, butterfly pea, turmeric, beet, and purple sweet potato.)
For egg speckles: 1 tsp cocoa powder + 1 TBSP water
Directions
In a large mixing bowl, beat together the peanut butter, date syrup, date sugar, almond flour, and vanilla extract until well combined.
Roll about 2 TBSP of the filling mixture between your hands, shaping them into ovals.
Place each “egg” on a parchment paper-lined baking sheet and place in the freezer.
Meanwhile, add the white chocolate and avocado oil to a microwave safe bowl and microwave in 30 second intervals, stirring well in between, until fully melted. Alternatively, melt the chocolate in a double boiler. Whisk in the coloring powders and adjust if desired. Pour into a short glass or measuring cup.
Wait until the peanut butter eggs are completely frozen on the outside so your chocolate sets easily. When ready, have your chocolate melted and colored, then take the eggs one by one and stick a toothpick in the bottom before dipping in the coating. Allow the excess chocolate to drip off and give it several moments to harden on the frozen egg before setting it back on the paper. Remove the toothpick right away.
If you want to add speckles to any of the eggs, whisk the cocoa powder into the water and dip a pastry brush into the mixture. Hold it above the baking sheet and flick the end of the brush back to spray the eggs. This can get messy so don’t hold it too far away and mind what’s around you!
Refrigerate the eggs until the chocolate is hard and dry. Enjoy!
