Carob Easter Egg Recipe – Vegan
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.