These little drops of devilish delight disappeared from my kitchen in lightning speed after the first batch. I had to whip up the second batch in secret in order to grab a photo for the blog. I guarantee a love affair with these little yummies. Super easy to make, it's worth it to make 2 batches to keep extras on hand in the refrigerator.
Yields About 15 balls
1 cup shredded coconut, unsweetened and organic works best
3/4 cup dried cranberries (if you don't like cranberries, try cherries or blueberries)
2 tbsp raw honey
1/2 cup raw almond butter
1 tbsp carob powder (you can also you raw cacao powder)
1 tsp ground cinnamon
pinch of Himalayan salt or sea salt
1 tbsp ginseng root powder (optional)
1/4 cup carob powder (reserve for rolling the balls in)
1. Into a medium sized bowl, add the shredded coconut, cranberries, honey, almond butter, carob powder, cinnamon, salt, and ginseng powder. Using a spoon, or if you want a little dirty fun then use your hands, and mix all ingredients until well incorporated into a dough.
2. Take a piece of dough about the size of a tablespoon and roll into a ball. Place the ball onto a plate. Repeat until all the dough is gone.
3. Add 1/4 cup carob powder into a small bowl.
4. With clean, dry hands take each ball and roll it in the carob powder to coat. Set on a plate or tray. Place balls in the refrigerator for at least an hour before eating. Best after left in refrigerator for 24 hours. Will keep in a sealed container for 2 to 3 weeks.