Carob Truffles Recipe
Healthful carob and artificial sweetener pair up with instant coffee and chopped peanuts to make very low sugar Carob Truffles.
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.
4 cups carob - melted
1/8 teaspoon artificial sweetener
1/2 cup powdered instant coffee
1 cup finely chopped peanuts
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.
Calories: 57.2; Protein: 1.88g; Sodium: .097mg; Cholesterol: .806mg; Fat: 3.02g; Carbohydrates: 5.88g
Exchanges: 1/4 Bread/Starch; 1/2 Fat
Carob Nut Butter Truffles
Carob Nut Butter Truffles are packed with healthy ingredients including coconut, walnuts, raisins, cranberries and peanut butter.
1/2 cup unsweetened coconut
3 tablespoons powdered sugar or 1-1/2 tablespoon date sugar
3/4 cup chopped walnuts 8 ounces pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup coconut
1 tablespoon unsweetened carob powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter (or cashew butter)
For coating, place the 1/2-cup coconut and powdered sugar into food processor bowl. Cover and process until coconut is finely chopped. Put in shallow dish and set aside.
For the truffles: Put walnuts, dates and raisins, cranberries, 1/3-cup coconut, carob or cocoa, and cinnamon into food processor. Blend until chopped fine and then add nut butter. Process until moist to form ball. Use hands to make 1-inch balls. Roll in coconut mixture. Put in covered container.
Recipe Note: These truffles will keep without refrigeration for one week, much longer in refrigerator.
Freebie: Grandma's Chocolate Creams Recipe Card
"Put three squares of chocolate in a dish over a tea kettle to melt. Boil two cups of white sugar, one cup of water, one teaspoonful glucose until stringy; beat until creamy. Mold into the desired shapes and dip in chocolate. Put on whole nuts if desired."