CAROB BALLS
This is one essential holiday treat in our household. The peanutty, coconutty chewiness is irresistible... even to many people who've never tried carob.
Provided by White Rose Child
Categories Dessert
Time 25m
Yield 45-50 balls, 45 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the peanut butter and sweetener. Stir over med-low heat until melty.
- Remove from heat.
- GRADUALLY add the carob powder and stir it in- ditto the sesame seeds.
- It's easier to roll into balls once the mixture has cooled a little, so if you can, let it sit 5-10 minutes or even refrigerate.
- Scoop up a chunk with a spoon and roll it into a walnut-sized ball (1 inch) in your fingers. Put it in a small bowl with the coconut and shake the bowl around till the carob ball is coated.
- Store the balls in the fridge. They freeze great, but you'll have to let them thaw or they'll break your teeth!
CHOCOLATE PROTEIN BALLS
Great for after-school snack.
Provided by Sarah Gadacz
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Scoop chilled mixture into balls. Keep cold until serving.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 21.5 g, Cholesterol 0.2 mg, Fat 9.9 g, Fiber 3.2 g, Protein 5.8 g, SaturatedFat 1.8 g, Sodium 67.5 mg, Sugar 12.6 g
HOT CAROB
A nice alternative to the sugar loaded hot chocolate, and oh so good on a cold night.
Provided by Melody-Angelica1997
Categories Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine milk and carob powder in a small saucepan over medium heat, whisking to remove any lumps. Stir in honey and vanilla extract. Continue heating to desired temperature.
Nutrition Facts : Calories 243 calories, Carbohydrate 40.5 g, Cholesterol 19.5 mg, Fat 4.8 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 3.1 g, Sodium 113.6 mg, Sugar 29.2 g
CAROB ORANGE BALLS
Make and share this Carob Orange Balls recipe from Food.com.
Provided by Missy Wombat
Categories Fruit
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place pecans, walnuts, and dates in food processor and process until the mixture is ground fine.
- Add honey, salt, vanilla, and orange zest to the nut and date mixture, and process until finely chopped.
- Oil hands and roll mixture into quarter size balls.
- Place carob powder on a plate and roll the balls in powder 2 times.
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GLUTEN-FREE VEGAN CAROB TRUFFLES {PALEO & RAW} RECIPE
From unconventionalbaker.com
5/5 (3)Category RawCuisine DessertTotal Time 30 mins
- Place all filling ingredients into a large mixing bowl, except for coconut flour, tapioca starch, and carob powder. Use an immersion blender to mix all the ingredients together until smooth. Note: if you don’t have an immersion blender, you can do this in a food processor or by hand too. Add in remaining filling ingredients and mix the mixture by hand, kneading it lightly until a sticky soft dough forms and you can shape it into a ball.
- Prepare a plate/platter that can fit into your fridge and freezer. I lined mine with parchment paper to help the balls not stick and for easier handling. Pinch off about 1-2 tbsp portions (depending on how big or small you want your truffles. I did 1 tbsp) of the dough from the dough ball and roll into a little ball with your hands. Place each ball onto the platter. When finished, place the platter into the the freezer for 10 -15 minutes to chill (helps with the next step).
- In the meantime prepare the carob magic shell by following the directions in this DIY gluten-free vegan magic shell recipe (but use carob instead of cocoa powder). Pour the carob shell into a glass jar or bowl once it’s ready.
- Once the truffle filling balls are chilled and the carob magic shell is ready, dip each ball into the magic shell and roll it around until it’s evenly coated. I had my carob shell in a glass jar, dropped each filling ball in, and then scooped it out with a spoon, making sure it’s all coated (though not dripping). Place the truffle back onto the parchment lined tray. Repeat with each ball until done. Place the tray back in the freezer for another 10-15 minutes to allow the shell to solidify even more. And enjoy! Store any leftover truffles in the fridge to enjoy later.
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- Add carob powder and maple syrup and process until mixture begins to clump together. Remove from food processor and form into balls by rolling between the palm of your hands.
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