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Coconut Carob Truffles

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  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
  Honey 3 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.

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