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Peanut Butter Carob Eggs

Peanut Butter Carob Eggs

Adam Ross
Serves 6
Prep time: 10min
Cooking time: 50min

These little Easter treats are quick, simple and healthier than regular Easter eggs, but still just as tasty!

These delicious snacks combine a carob base with a creamy peanut butter fudge on top and are irresistible and indulgent. These will last up to a week in the fridge, if they last that long without being eaten!

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  • 1.

    First make the peanut butter layer: Place the ingredients in a pan and gently melt, then pour into small Easter egg silicone moulds to fill halfway. Freeze for 10 minutes.

  • 2.

    Meanwhile place the cashews into a blender or food processor (I use my Ninja Kitchen) and blitz to grind down. Add the remaining ingredients and blend well to form a sticky flapjack mixture.

  • 3.

    Divide into 6 pieces (or however many egg moulds you have) and flatten with your hands. Place over each peanut butter layer and press down gently so it sits on top.

  • 4.

    Freeze for 30 minutes – then pop out, drizzle with dark chocolate and scatter over cacao nibs, keep in the fridge and enjoy when you want!

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