Peanut Butter Chocolate Eggs

A soft peanut butter centre coated in white chocolate, finished with a drizzle of matcha and cocoa. No baking required.

Prep: 30 min · Chill: approx. 45 min · Makes: approx. 16 eggs

Ingredients

Filling

• 375 g (1½ cups) NUTEGO Peanut Butter 100% Creamy
• 80 g (¼ cup) NUTEGO Date Syrup 100%
• 50 g (½ cup) NUTEGO Almond Flour
• 2.5 ml (½ tsp) vanilla extract

Coating

• 250 g (1½ cups chopped) white chocolate
• 10 ml (2 tsp) neutral oil

Decoration

• 15 ml (1 tbsp) water
• 2 g (1 tsp) cocoa powder
• 1 g (¼ tsp) NUTEGO Matcha from Japan

Method

1. Mix peanut butter, date syrup, almond flour and vanilla into a firm dough.
2. Shape into about 16 small eggs, place on baking paper and freeze for 30 minutes.
3. Melt the white chocolate with the oil. Dip the eggs, let the excess drip off and place back on the paper.
4. Stir the cocoa with half of the water and the matcha with the other half. Drizzle thin lines over the eggs with a teaspoon.
5. Chill for about 15 minutes until set.