Delicious melt-in-your-mouth bliss – add essential oils such as peppermint if you wish.
You can also use cacao instead of carob if you prefer pure chocolate flavor.
This recipe will make around 26 balls.
1/2 C carob, ground
3 C coconut flakes
3/4 cup coconut oil
1/2 cup coconut nectar, maple or agave syrup
Mix carob and coconut flakes in a bowl, add oil and agave, stir until well blended.
Use two teaspoons to create round balls, store in the freezer until solid then keep refrigerated until serving or keep them in little paper cups.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!