Melt carob in double boiler. Add artificial sweetener to melted carob and stir well. You may use molds for fancy-shaped truffles or place mixture in a bowl to cool.

When cool enough to form a ball, form into 1-inch diameter balls and roll in either instant coffee or chopped peanuts (not both).

Place on waxed paper. Place truffles in refrigerator for 20 minutes to set.

Nutrition Notes:
In addition to not having the negative effects of chocolate, carob is very nutritious. Carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus, and beets. It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8 percent protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.