Posted by: Molly on: March 15, 2013
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?
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
Prep Time: 5 mins
Cook Time: 0 mins
Keywords: raw dessert snack gluten-free vegan vegetarian wheat free soy-free
Ingredients (15-18 truffles)
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.