I am a dessert person. There is always a pocket for dessert as far as I am concerned. I love a LARA bar. They are in my cookie jars because they are cookies to me. Adding LARA bars to the smoothie is also another one of my norms. Many of the bars have chocolate chips and lately food sensitives have been dictating my nutrition. Most certainly this includes my affection for confections and my sweet tooth there is always room for dessert mentality. Roasted beets, sweet potatoes, yams and dates have been my go to desserts these days. Bananas I love but I was eating to many so I had to mix it up. Enter healthiersteps.com recipe on Pinterest. It uses carob powder instead of cocoa powder. Similar to my go to LARA bars, these truffles have less than six ingredients. They are not time consuming to make, easily storable and shareable. The closest way to satisfying my cravings for chocolate. For now.
Carob Coconut Walnut Truffles
Level of Difficulty: One Chef Hat (fun to make with kids)
Yield: 12 Truffle Balls
- 1 cup dates, pitted and soaked 1 hour (Nuts.com is where I purchased mine)
- 1 cup walnut, soaked 1 hour
- 2 tablespoon carob powder
- 1 tablespoon maple syrup (optional)
- Any topping you prefer, carob, nuts, coconut flakes, chopped nuts
Process dates and walnut in a food processor until they are crumbly and they start sticking together. Add carob powder and maple syrup, process until mixture clumps together.
Transfer into a bowl and form into balls, then roll into the topping of your choice. Place on a parchment paper-lined cookie sheet and refrigerate to hard.
Until Next Time…