Here's an easy 4 ingredient recipe for Nutella Chocolate Easter Eggs that will make your Easter so much sweeter! These eggs are a dream for anyone looking to satisfy their sweet tooth without the guilt. The blend of peanut butter powder, chocolate hazelnut spread, and almond milk creates a perfect balance of sweetness, fudginess, and creaminess that will leave you craving more.
Here's why I love this recipe
- no-bake
- easy to prepare
- high-fiber
- healthier than store-bought
- no egg mold needed!
Ingredients used to make Nutella Chocolate Easter Eggs
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Peanut Butter Powder - PB powder is made by removing most of the oil from roasted peanuts and grinding them into a fine powder, resulting in a low-fat, high-protein alternative to traditional peanut butter. You can use brands like PB Fit, or PB2. I used a Sugar Free PB FIt powder for this recipe
- Chocolate Hazelnut Spread– You can use whatever chocolate hazelnut spread you have on hand, such as Nutella, but you can also use Nutiva which is has a lower sugar content than other traditional chocolate hazelnut spreads.
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
- Chocolate Chips - you can use any chocolate chips in this recipe. I like this lower sugar, stevia-sweetened brand
More Powdered Peanut Butter Recipes (HERE)
How to Make
Lower Fat Nutella Chocolate Easter Eggs
STEP 1
Use a spoon to transfer the peanut butter powder into the measuring cup then level it with a knife.
📝Note: this helps to avoid packing the powder which can lead to using more powder than needed.
STEP 2
Mix 1 cup of peanut butter powder with the chocolate hazelnut spread and almond milk.
STEP 3
First use a spoon to incorporate the dry and wet ingredients together until small clumps form. This way, the dough will stick less to your fingers when you knead.
STEP 4
Now use your hands to bring the dough together. The key is not to use your fingers to knead, but to use the flat of your palm to press instead, otherwise, you'll end up with the peanut butter mixture all over your fingers.
If the dough seems too sticky, feel free to add 1-2 Tbsp more peanut butter powder to adjust the consistency.
STEP 5
Divide the dough into 6 portions using a knife. Shape each portion into balls, then slightly flatten to get the egg-like shape.
STEP 6
For best results, let the eggs cool in the fridge or freezer until firm enough to coat in chocolate.
STEP 7
Melt the chocolate for glazing - place ½ cup of chocolate chips or chopped chocolate in a microwave-safe bowl and heat on high for 30 seconds, then stir. Afterward, continue microwaving in 15-second intervals, stirring each time, until the chocolate is smooth and melted, about 1 minute total.
TIP: I also add a ½ teaspoon of coconut oil to the chocolate after melting. This is optional, but it helps to thin out the chocolate so that we get an even, glossy coating. It also helps to cut down on the amount of chocolate that gets on the eggs.
STEP 8
Dip the peanut butter eggs into the melted chocolate and drizzle with more chocolate on top.
STEP 9
Sprinkle on some chopped nuts on top if desired.
STEP 10
Enjoy!
Recipe Variations and Optional Add Ins:
- Here are some other healthier easter egg recipes on the blog!
- Click to see all of my Easter Egg Posts, and add in ideas HERE
- If you’re allergic to peanuts you can also use almond butter powder instead here is one brand I like to use. I’ve used it before to make my vegan 2-ingredient almond butter frosting!
- Also, feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn't feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as almond extract
How to Make These Treats Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds.
- For a comprehensive list of Easter Egg Flavor & Add In ideas, see this post HERE!
How to Store Nutella Chocolate Easter Eggs
- Store these Nutella Chocolate Easter Eggs covered in the fridge for up to 3-5 days.
- You can also freeze these Easter eggs in an air tight container or freezer bag. They’ll be will be good up to three months.
Final Tips
- The biggest tip for when you use your hands to bring the dough together is to PRESS not KNEAD. If you use your fingers to knead the peanut butter dough will get all over your fingers, but if you use the flat of your palm to press instead the shaping will be so much easier!
- You can always control the consistency of the filling by adding more or less peanut butter powder. To make it thicker, add more nut butter powder. To make it thinner, add a teaspoon of milk or water.
- I always add a ½ teaspoon of coconut oil to the melted chocolate. This helps to thin out the chocolate so that we get an even, glossy coating on the Easter eggs. It also helps to cut down on the amount of chocolate that gets on the eggs, too.
Nutella Chocolate Easter Eggs
Ingredients
- 1 cup powdered peanut butter* (95g), such as PB Fit or PB2
- 3 Tbsp chocolate hazelnut spread of choice (55g), such as Nutella
- 3 Tbsp milk of choice , I used almond milk
- ½ cup chocolate chips , for coating
Instructions
- Use a spoon to transfer the peanut butter powder into the measuring cup then level it with a knife.📝Note: this helps to avoid packing the powder which can lead to using more powder than needed.
- Mix the peanut butter powder with chocolate hazelnut spread and milk, first USING A SPOON until small clumps form. 📝Note: This way, the dough will stick less to your fingers when you knead.
- Now use your hands to knead and compress the dough together. The key is not to use your fingers to knead, but to use the flat of your palm to press instead.
- Roll the peanut butter mixture into balls, then slightly flatten to get the egg-like shape.
- Once shaped, let the peanut butter filling cool in the fridge or freezer until firm enough to coat in chocolate.
- Melt the chocolate for glazing - place ½ cup of chocolate chips or chopped chocolate in a microwave-safe bowl and heat on high for 30 seconds, then stir. Afterward, continue microwaving in 15-second intervals, stirring each time, until the chocolate is smooth and melted, about 1 minute total.📝Note: I also add a ½ teaspoon of coconut oil to the chocolate after melting. This is optional, but it helps to thin out the chocolate so that we get an even, glossy coating. It also helps to cut down on the amount of chocolate that gets on the eggs.
- Dip the peanut butter eggs into the melted chocolate and drizzle with more chocolate on top. Sprinkle some chopped nuts or coarse salt on top if desired.
- Wait for the chocolate to set.
- Enjoy!
Notes
Recipe Variations and Optional Add Ins:
- Click to see all of my Easter Egg Posts, and add in ideas HERE
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