White Chocolate Peanut Butter Eggs
Last Updated on April 2, 2024
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.
These White Chocolate Peanut Butter Eggs are extremely Instagrammable so go ahead and snap a photo and tag me on Instagram and Facebook if you make them. Happy Easter friends!
“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
White Chocolate Peanut Butter Eggs
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!
Ingredients
White Chocolate Shell
- 1 cup coconut butter (not cocoa butter-see below)
- 1/3 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1/2 cup unsweetened flax milk (or other unsweetened plant milk)
- 1 tablespoon coconut oil
- pinch salt
Colorings (optional)
- 1/8 teaspoon turmeric powder for yellow eggs
- 1/4 teaspoon pink pitaya powder for pink eggs
- 1/4 teaspoon purple sweet potato powder for purple eggs
- pinch of aqua blue spirulina powder for blue eggs
- (optional) 1/8-1/4 teaspoon matcha powder for green eggs
Peanut Butter Filling
- 1/4 cup creamy peanut butter
- 3 tablespoons organic powdered sugar
Instructions
- Melt the coconut butter in the microwave (in the jar, or if not a glass jar spoon it into a glass measuring cup or bowl).
- Pour 1/4 cup of coconut butter into 4 separate bowls (if you're coloring them).
- Stir in one color per bowl.
- Place your egg mold onto a baking sheet, then pour half of each color into your egg mold (see mold I used below).
- Place in the freezer for about 15 minutes while you make the peanut butter filling.
- In a small bowl, stir together the peanut butter and powdered sugar until a "paste" forms. It should be moldable between your fingers, not runny.
- Add peanut butter to each egg mold, leaving a border around the peanut butter so that when you pour the remaining white chocolate over top it surrounds the peanut butter.
- Pour the remaining white chocolate over top of the peanut butter and place back into the freezer until set.
**note: you may need to microwave the white chocolate in bowls for 10 seconds. Don't microwave too long or it will cook and not be liquid. - Sprinkle with superfood powders if desired for the "speckled" look.
- Store in the freezer and thaw for about 10 minutes prior to enjoying.
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The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. Read the health disclaimer for more information.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
