Preparation

• In a mixing bowl, beat together the peanut butter, maple syrup, powdered sugar, almond flour, vanilla extract, and a pinch of salt until well combined and creamy.
• Portion the peanut butter filling into 2-tablespoon portions. Roll each portion into a ball, then gently shape them into an oval, resembling Easter eggs.
• Place the shaped eggs on a parchment paper-lined baking sheet and freeze them while you prepare the coating for about 15-20 minutes.
• In a small bowl, whisk together the cocoa powder and water, setting it aside for later use in the speckling process.
• In a microwave-safe bowl, combine the white chocolate and coconut oil. Microwave in 15-20 second intervals, stirring well after each session, until fully melted. Whisk in the spirulina and matcha to achieve your desired color.
• Insert a toothpick into the bottom of each frozen egg. Dip it into the melted white chocolate, allowing excess chocolate to drip off. Wait until it’s mostly hardened, then remove the toothpick and place it back on the parchment paper.
• To create the speckles, dip a pastry brush in the cocoa powder/water mixture. Holding it about 8 inches above the eggs, flick the brush’s tip to create delightful speckles on each egg.
• Refrigerate the eggs for about 10 minutes until the chocolate sets completely.