Creamy peanut butter filling coated in naturally dyed white chocolate and finished with speckled details to look like robin’s eggs. A fun, festive spring treat that tastes like a homemade peanut butter cup.
0 Make the FillingIn a mixing bowl, mix until smooth and fully combined.
1 Shape the EggsScoop out 2-tablespoon portions of the dough and roll into balls. Then gently shape them into egg shapes.Place on a parchment-lined tray and freeze 10–15 minutes to firm up.
3 In a microwave-safe bowl, melt the white chocolate with coconut oil in 15–20 second intervals, stirring until smooth. Whisk in spirulina + matcha (or your preferred natural colors) to get a soft pastel base for the speckles.
4 Coat the EggsWork with semi-frozen eggs (this helps the coating set quickly). Use a fork to dip into the white chocolate. Let excess drip off. Once mostly set, place back on parchment.
5 Add the SpecklesDip a brush into the cocoa mixture.Hold it above egg and flick to create speckles.
6 Chill - Refrigerate until chocolate is fully hardened.
