Carob Eggs

If you're trying to avoid chocolate itself, carob eggs will at least give you a flavor element reminiscent of chocolate.
By Sue Santore
March/April 1983
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It's a good start, but try to make your carob eggs more egg-shaped.
Photo by Fotolia/msw

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While not exactly the mix of chocolate and peanut butter you see advertised by certain big candy makers, the carob powder in my carob eggs does impart a hint of chocolate flavor.

1 cup of carob powder
1 cup of honey
1 cup of peanut butter
1 cup of powdered milk
1 cup of chopped peanuts
1/2 cup of toasted wheat germ
coconut or chopped nuts (optional)

Sift the carob into a large bowl. Add the rest of the ingredients, working them with your hands until they're well blended. If the mixture is too dry, add a few drops of water. On the other hand, should it be too wet, you can work in more powdered milk a tablespoon at a time. Once you've achieved the right consistency, shape the dough into eggs and coat them with shredded coconut or chopped nuts if you like.

For more of my recipes see Homemade Easter Treats.

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