Peppermint carob truffle balls (v)

Deliciously minty with a carob twist - although a chocolate version would work well too

Makes ~16 truffle balls


Original post (and pictures) here


2/3 cup raw almonds

1/2 cup pitted dates

1/4 cup carob powder*

1 tsp peppermint essence (or use 1/2 tsp if you just want a slight mint flavour)*

1 tbsp maple syrup

2 tbsp dessicated coconut

~1tsp water, or as needed to think out the mixture

*If you don't like carob, cocoa would work fine

*If you don't like mint, sub in vanilla


1. Combine the almonds and dates in a food processor. Process until ground and starting to clump together.

2. Add the carob, peppermint essence, maple syrup and coconut to the almond-date mixture, and process until smooth and the mixture holds together. Add water if needed.

3. Roll the mixture into 16 balls. Place on a baking tray lined with baking paper and set in the fridge for at least 1 hour (or in the freezer if you can't wait that long).