Coconut Carob Truffles
|Pitted dried dates||6|
|Pre baked carob||1⁄2 Cup (8 tbs)|
|Unsweetened desiccated coconut||1⁄4 Cup (4 tbs)|
|Dry whole wheat bread crumbs||1⁄4 Cup (4 tbs) (Made From 1 To 2 Crustless Slices)|
|Plain low fat yogurt||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
Using the back of a fork, mash the dates in a bowl.
Mix in 1/4 cup of the carob and the coconut.
Add the bread crumbs, yogurt, honey, and vanilla extract and mix well.
Cover and chill.
Spread the remaining carob powder on a sheet of wax paper.
With a 3/4 mch melon-baller dipped in hot water, scoop up approximately 1 tablespoon of the truffle mixture at a time, form into 1 inch balls, and roll in carob powder.
Store the truffles in the refrigerator in an airtight container, but serve them at room temperature.