Wednesday, May 23, 2012

Carob Decadence

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.


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