Ingredients:
300g x Carob Drops
1/4 Cup x Peanut Butter
(xylitol-free)
Easter Egg Mould
Melt 150g carob drops in a heatproof bowl over simmering
water, stirring until smooth.
Spoon into egg half moulds, filling evenly.
Roll small peanut butter balls and place one in the center
of each mould.
Refrigerate for about 40 minutes or until firm. Remove the
set halves and set aside.
Melt more carob and refill the moulds, (no peanut butter).
Press a solid half onto each filled mould to seal. Refrigerate until fully set, then remove and serve.