HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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Move over Reeses eggs, there’s a new peanut butter egg in town! These ‘white chocolate’ peanut butter eggs are made with coconut butter, maple syrup, plant-milk, and vanilla then colored with natural superfood powders to make these the best healthy Easter treat that’s gluten-free, vegan, and dye-free!
You might be committed to the cup, but let’s get crazy this Easter and show these White Chocolate Peanut Butter Eggs some L.O.V.E. I’ve been quite obsessed with coconut butter lately, I’ve just only discovered it, so naturally, I’m using it in lots of recipes as a replacement for butter or raw cacao butter (which, sadly I’m not a huge fan of by the way). Check out my Raw Chocolate Chip Cookie Dough Brownie Rolls or my Matcha Latte for example. YUM. It’s kinda like a breakthrough for me in the vegan world. Like I didn’t know I was missing white chocolate until I couldn’t have it or find it anymore… you always want what you can’t have, right? Well, not exactly, because you CAN have it, just have to get creative and find a different way to have it. That goes for a lot of things on my “No No” food list.
Food Freedom can be yours if you’re willing to stray from the obvious and get creative! 🙂 But we’ll save that for a whole blog post in itself. So back to these White Chocolate Peanut Butter Eggs- like can it be true?! Yes. Absolutely yes. And what’s even more shocking is how easy they are to make… no, really!
So you start by melting your coconut butter (manna), not to be confused with raw cacao butter or coconut oil, then stirring in your dye-free, natural superfood powders- in this case, turmeric, pitaya, purple sweet potato, and blue spirulina powders, pouring into molds, freezing, stuffing, pouring, freezing, scarfing. Ok, so that’s the cliff note version, but honestly, it really isn’t much more involved than that.
When I was pondering these White Chocolate Peanut Butter Eggs, as I often do with new recipe ideas… they just float around in the back of my mind, I’ll admit I had a whole other vision for how to execute them. It was a lot more involved, a lot more “art” was required, and frankly, I just don’t have time for super tedious art projects with my young kids at home with me right now. Besides, I feel like this version is much more appealing to everyone- since we’re all running on pretty much empty these days.
Now from what I remember, this version of white chocolate doesn’t taste 100% identical to white chocolate, but they sure do satisfy my craving for white chocolate and peanut butter. And if you feel like keeping it even simpler, go ahead and keep the eggs white- they would still be gorgeous and such a fun Easter treat.
I’ve also had a strong commitment to peanut butter lately. Like the kind that you have to stir up in the jar, I don’t know what it is (and no, I am not pregnant lol), but that’s also something I’ve been having to restock every week it seems like. Now the filling in this recipe does use organic powdered sugar, so if you’re looking for a more naturally sweetened treat, you could just use a thicker peanut butter and omit the powdered sugar- though I haven’t tested the recipe with such so I can’t say how they will turn out.
Not that me saying so holds any clout, but I give you permission to go ahead and indulge a little bit… remember that #foodfreedom we mentioned? I wouldn’t suggest eating all 8 of these peanut butter eggs, haha, but allow yourself to enjoy. And as a matter of fact, coconut butter is actually pretty nutrient-dense and contains lauric acid which can kill harmful pathogens, such as bacteria, viruses, and fungi! There- I convinced you.
This could be a really fun culinary craft to partake in with your kids too! I bet they will love sprinkling on that superfood powder. I keep mine in the freezer and then just thaw them slightly- like 10 minutes prior to eating so the peanut butter filling isn’t rock hard. Be sure to look below under the recipe for my egg mold suggestion, as well as the coconut butter and superfood powders I used in this recipe.
“Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead.” – 1 Peter 1:3
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