Have you tried carob? It is subtly sweet with a hint of chocolate flavor and comes packed with wonderful nutrients. And in this case, makes for a delicious raw “truffle” you can snack on any time. Why did I use carob here instead of cocoa or cacao powder?
Benefits of Carob
- Carob is caffeine-free, making it an ideal chocolate substitute for anyone who is pregnant, has high blood pressure, or has a sensitivity to chocolate.
- It improves digestion and is used to treat diarrhea in both children and adults. It can also help with acid reflux and GERD.
- It lowers cholesterol, thanks in large part to its high fiber content.
- Rich rich rich in calcium and vitamin E.
- Full of antioxidants (just like chocolate)!
All that being said, carob does have a unique flavor that might take some getting used to. If you’re really not into it, a great quality raw cacao powder can be used in this and any recipe that calls for carob powder. At least that way you’ll get all the benefits of the cacao bean’s inherent antioxidants and magnesium.
Whip these truffles up this weekend and see if they last until Monday
Raspberry Walnut Carob Truffles
Prep Time: 5 mins
Cook Time: 0 mins
Keywords: raw dessert snack gluten-free vegan vegetarian wheat free soy-free
Ingredients (15-18 truffles)
- 1 cup walnuts
- 1 cup pitted dates
- 1/4 cup shredded coconut (unsweetened)
- pinch of sea salt
- 1/3 cup carob powder
- handful freeze-dried raspberries, crushed into a powder
Combine all ingredients except the raspberries in a food processor and blitz until slightly sticky. The consistency you’re looking for is one that holds together when you press it with your fingers.
Using a tablespoon, scoop out the “dough” and roll it in your hands into a ball. Roll these balls in the freeze dried raspberry powder to coat.
Place in an airtight container in the fridge for up to a week.