If you are looking for a fun activity over Easter, that the kids can get involved in, then making these peanut butter Easter Eggs is one to add to the list. It’s actually quite easy to make. And if you don’t have the egg shaped moulds, you can easily shape by hand.
For this version, I’ve added in some unflavoured protein power – for an extra boost. This is entirely optional. If you would prefer, just add extra almond flour instead.
It’s a great recipe to make ahead for Easter. They will last for up to a week in the fridge.
If you don’t want the egg shape, this mixture is also great rolled into balls and dipped in chocolate. That way you can eat them all year round!
The six ingredients you need to make peanut butter easter eggs:
- Peanut butter
- Coconut oil
- Maple syrup
- Coconut or almond flour
- Protein powder
- Dark chocolate
Which protein powder to use?
I use an unflavoured pea protein. The flavoured ones can have lots of extra ‘ingredients’. You want one that’s just got the protein, without the artificial flavouring and stabilisers.
You can also use a vegan protein mixture with hemp, brown rice and pea protein. I think hemp on its own is too strong a flavour for sweet treats.
Alternatively, if you aren’t vegan or dairy free – use a good quality whey protein.
Recipe Tips
- I have used peanut butter in this recipe but if you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same. I’ve tried them with almond butter, and they also taste amazing. Try and use quite a smooth and runny one, so your base is sticky. If it doesn’t seem very sticky, as you mix with the other ingredients, then add a little more so it comes together.
- I have used dark chocolate chips in this recipe, but any dark chocolate will do. Just try and make sure it is at least 70% cocoa solids. This will ensure it’s more chocolatey and less sugary!
- If you want them slightly less sweet, reduce the maple syrup and add a little more nut butter. The maple not only adds a sweetness, it adds to the flavour and texture of the filling.
Peanut Butter Easter Eggs
Equipment
Ingredients
Filling ingredients:
- 1 cup smooth natural peanut butter (240g)
- ¼ cup maple syrup (60ml)
- 1 tbsp coconut oil
- ½ cup ground almonds or coconut flour (50g)
- ½ cup unflavoured pea protein powder (62g)
- Pinch sea salt optional
Topping ingredients:
- 1¼ cups dark chocolate (200g)
Instructions
- To make the filling, mix all the filling ingredients together until soft and sticky. Shape into 12 small eggs to fit the inside the moulds. Refrigerate whilst you melt the chocolate.
- Melt the chocolate in a bowl over a pan of hot water. Use half the chocolate to line the bottom of your egg moulds. I pour some in,use a pastry brush to cover the whole base and put in the freezer for 5 mins to set.
- Take out the freezer, put the shaped eggs into each one and top with the remaining dark chocolate. Put in the fridge to set for an hour.
- Once they are set, pop out of the moulds and enjoy.
Notes
- I like to store in the fridge so they remain hard.
- You can use any nut butter for these – almond works particularly well.
- If preferred, swap out the protein powder for more ground almonds.
- If you don’t have the egg shaped moulds, you can easily make these by hand – just shape and dip in the melted dark chocolate.
For how long can i store them
In the freezer?
At least a month or two.