Homemade white chocolate peanut butter eggs (Naturally dyed)

These Homemade White Chocolate Peanut Butter Eggs are a beautiful and nourishing spin on the classic Easter treat. A creamy peanut butter oat filling is shaped into eggs and dipped in dairy-free white chocolate, naturally colored with beetroot, turmeric, and spirulina powders— no artificial dyes or refined sugar. Perfect for springtime celebrations, egg hunts, or gifting, these vibrant vegan candies are as fun to make as they are to eat! 

Prep Time: 35 mins (plus 20 mins chilling time)

Servings: 12–14 eggs

Portion Size: ~1 egg per serving

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Ingredients

• For the filling:

  • 1 cup natural creamy peanut butter

  • ½ cup rolled oats

  • ¼ cup almond flour (or oat flour)

  • 3 tbsp pure maple syrup

  • 1 tsp vanilla extract

  • ¼ tsp salt

  
  

• For the coating:

  • 1 cup cocoa butter

  • ⅓ cup maple syrup

  • ½ tsp vanilla extract (optional)

  • 1 tsp coconut oil (optional for smoother melting)

  • ½ tsp beetroot powder (pink)

  • ½ tsp turmeric powder (yellow)

  • ½ tsp spirulina powder (green)

  
  

• Notes:

  • ⅓ cup maple syrup keeps it sweet without overpowering.

  •  If you're using liquid sweetener like maple syrup, it can sometimes cause the chocolate to seize slightly. To avoid that, make sure everything is at room temperature or gently warmed.

  • Optional: Blend it with an immersion blender or whisk while warm to help emulsify and smooth it out.

    
    
  
  

Directions

1. Make the dough.

   In a mixing bowl, combine the peanut butter, oats, almond flour, maple syrup, vanilla, and salt. Mix until a thick dough forms. Adjust with more flour or a splash of plant milk to get the right consistency.
   

2. Shape the eggs.

   Roll about 1½ tablespoons of dough into an egg shape using your hands. Set on a parchment-lined tray and repeat with remaining dough.
   

3. Chill.

   Refrigerate the eggs for 20–30 minutes to firm them up.
   

4. Prepare the white chocolate base.

   In a heat-safe bowl, gently melt the cocoa butter using a double boiler or microwave in short bursts. Once melted, stir in the maple syrup and vanilla (if using). Add coconut oil for smoother texture if desired. Whisk or blend until smooth and emulsified. Make sure everything is warm or at room temperature to prevent seizing.
   

5. Color the chocolate.

   Divide the white chocolate mixture into three bowls. Add a pinch of beetroot powder to one bowl (for pink), turmeric to another (for yellow), and spirulina to the third (for green). Stir until evenly colored.
   

6. Coat the eggs.

   Dip each chilled peanut butter egg into a colored chocolate mixture. Use a fork or spoon to help coat evenly. Place back on the tray.
   

7. Decorate (optional).

   Add natural sprinkles, coconut flakes, or drizzle with contrasting color chocolate for extra flair.
   

8. Set and serve.

   Return eggs to the fridge until the chocolate coating has fully hardened (about 15 minutes). Serve and enjoy!

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