Coconut Carob Truffles Recipe
Ingredients
| Pitted dates | 6 , dried | |
| 1/2 cup prebaked carob | ||
| Unsweetened coconut | 1/4 Cup (16 tbs), desiccated | |
| Whole | 1/4 Cup (16 tbs), made | |
| 2 tablespoons plain low-fat yogurt | ||
| Honey | 3 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
Directions
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.
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.
Chef
