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–+ servings
Peanut Butter Easter Eggs Recipe

Delicious Peanut Butter Easter Eggs Recipe You Can Make Today

Create a healthier version of Easter treats with this Peanut Butter Easter Eggs Recipe, featuring creamy powdered peanut butter and natural applesauce.
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Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 8 eggs
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 ¼ cups Powdered Peanut Butter Substitution: Almond butter powder can be used for a nut-free option.
  • ⅓ cup Unsweetened Applesauce Substitution: Mashed bananas, pumpkin puree, or cooked sweet potato can replace applesauce.
Coating
  • 1 cup Chocolate Chips Substitution: Dark chocolate or dairy-free chocolate chips can cater to different dietary needs.

Equipment

  • mixing bowl
  • spatula
  • microwave-safe bowl
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Combine 1 ¼ cups of powdered peanut butter with ⅓ cup of unsweetened applesauce in a large mixing bowl. Mix thoroughly until smooth.
  2. If a firmer texture is desired, gradually add up to ¼ cup more powdered peanut butter, mixing well after each addition.
  3. Divide the mixture into 8 equal portions and roll each into a ball, then flatten to create an egg shape.
  4. If too soft, chill the formed eggs in the refrigerator for about 30 minutes to firm up.
  5. Melt 1 cup of chocolate chips in a microwave-safe bowl, heating in 20-second intervals until smooth.
  6. Dip each chilled egg into the melted chocolate, ensuring it's well-coated. Place on a parchment-lined tray.
  7. Drizzle additional melted chocolate over the coated eggs for decoration if desired.
  8. Let the coated eggs sit at room temperature or in the refrigerator until completely set, about 30-60 minutes.

Nutrition

Serving: 1eggCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 80mgPotassium: 200mgFiber: 2gSugar: 8gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container in the refrigerator for up to one week. Freeze individually for up to 3 months and thaw as needed.

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