A creative, no-bake recipe for Peanut Butter Easter Eggs that mimics real eggs using oats and matcha for coloring. This delicious treat is easy to make and lasts for months when stored properly.
1: In a large bowl, using a hand mixer, beat together the peanut butter, maple syrup, powdered sugar, oat flour, and vanilla until well combined.
2: Roll into 8-12 equal balls and then shape those balls into egg shapes. Place on a parchment-lined tray and place in the freezer for 20 minutes.
3: In a double boiler or microwave, melt the white chocolate and place in a tall glass. Add the matcha and combine to create the perfect egg shell colour.
4: In a small container, combine the cocoa powder and the water.
5: Using a toothpick, dip each ‘egg’ into the melted white chocolate mixture, allow the chocolate to fully drip off, and then set back in the tray. Repeat with all the eggs.
6: Using a matcha whisk or brush, flick the watery chocolate onto the eggs to create the speckled egg look. Set in the fridge for 10 minutes.
7: These last in an airtight container in the fridge or freezer for months.
