World Vegan Day – 1st November
October 31, 2014 – 5:22 pm | No Comment

The 1st November is the 20th World Vegan Day, and this year it also marks the 70th Anniversary of The Vegan Society, and the term ‘veganism’.
The day was set up to bring vegans across the …

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Home » Desserts and Puddings, Kids, Recipes, Vegan

Carob Easter Egg Recipe – Vegan

Submitted by on March 29, 2013 – 11:26 amNo Comment


You will need one bar of carob chocolate. Use on bar of carob per egg. You will also need an Easter egg mould.

Method:

1. Place a bowl in a saucepan with simmering water. Make sure the water level is only half way up the bowl, if the water boils over into the chocolate all is lost!
2. Place the broken bar of chocolate into bowl and gently heat. Heating the carob too quickly makes it coagulate and stiffen. Remove from heat once melted; the warm water will keep it soft.
3. Using a teaspoon, coat the Easter Egg mould with carob. Carob chocolate bar will not stand re-heating so try and be quick to avoid re-setting.
4. Place in a cool place to set. It must be set and cold.

N.B If the Easter egg is not set enough, i.e very cold; it will not come out of the mould and pressing it will crack the egg. Coating the mould in oil beforehand can help the egg come out easily, and will also produce a nice sheen on the Easter egg.

5. Scrape excess carob of the edges of the mould and turn out the Easter egg.
6. Stick together with a little melted carob.
7. Cover with foil, or recycle pieces of shiny foil paper to cover egg.

This recipe was taken from the Wholefood Easter Cookery book, a lovely pamphlet we have had in the Suma archive since 1982! It was written by The Wholefood Cookery School, Leicester.

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