Peanut Butter Easter Eggs with Dark Chocolate and Spices Recipe
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. These gluten-free treats are easy to prepare and perfect for celebrating Easter with a healthy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes plus chilling/freezing time
- Yield: 12–16 peanut butter Easter eggs
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Peanut Butter 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.
- Chill the shaped eggs: Place the shaped peanut butter eggs on the prepared baking sheet and chill in the refrigerator for about 15 minutes to firm up.
- Melt the chocolate: In a microwave-safe bowl or double boiler, gently melt the dark chocolate until smooth and glossy, stirring frequently to prevent burning.
- Coat the eggs: Using a fork or dipping tool, dip each chilled peanut butter egg into the melted chocolate, completely coating it. Allow excess chocolate to drip off before returning the egg to the parchment-lined sheet.
- Set the coating: Once all eggs are coated, place them back into the refrigerator or freezer for about 10 minutes to allow the chocolate to harden completely.
- Serve and store: Enjoy your Peanut Butter Easter Eggs immediately or store them in an airtight container in the refrigerator for up to one week.
Notes
- If the peanut butter mixture is too sticky, add additional coconut flour a tablespoon at a time until it is easy to shape.
- Use a high-quality dark chocolate for the best flavor and smooth coating.
- These treats are gluten-free as long as all ingredients used are certified gluten-free.
- Store leftovers in an airtight container in the refrigerator to maintain freshness and prevent melting.
- You can add a pinch of salt to the peanut butter mixture if using unsalted peanut butter to enhance flavor.
