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Cottage Cheese and Peanut Butter Easter Eggs for a healthy holiday treat

Cottage Cheese and Peanut Butter Easter Eggs

Bright and playful Easter eggs filled with a creamy blend of cottage cheese and peanut butter, covered in a glossy chocolate shell. Perfect for holiday gatherings and kid-friendly fun.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Traditional
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cottage cheese Full-fat small-curd for best texture.
  • 1/2 cup natural peanut butter No-sugar-added type preferred.
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar Sift to prevent lumps.
Coating Ingredients
  • 1 cup chocolate chips Semi-sweet or milk chocolate preferred.
  • 1 tablespoon coconut oil Optional, for melting chocolate.
  • 1 cup colorful sprinkles Optional, for decoration.

Method
 

Preparation
  1. In a mixing bowl, combine cottage cheese, natural peanut butter, honey or maple syrup, and vanilla extract. Mix until smooth.
  2. Gradually add powdered sugar and stir until fully incorporated, forming a thick mixture.
  3. Scoop the mixture into egg shapes and place on a parchment-lined baking sheet.
  4. Refrigerate for about 30 minutes to firm up.
Chocolate Coating
  1. While the eggs are chilling, melt chocolate chips with coconut oil until glossy and pourable.
  2. Dip each chilled egg into the melted chocolate until fully coated, tapping off excess.
  3. Before chocolate sets, add sprinkles or decoration if desired.
Setting
  1. Allow the chocolate to harden in the fridge for 15–20 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 7 days. They can be frozen for 2-3 months. Thaw overnight in the fridge before serving.