1 cup almonds
1 cup dates
1/4 tsp. cinnamon
3 Tbsp. carob powder
3 Tbsp. water, warm
1 tsp. vanilla
Place almonds and dates in food processor and mix until ground. Add cinnamon, carob powder, water, and vanilla. Mix until well blended.
Fill mini-muffin tin with papers. Using a small cookie scoop, measure out scoops of mixture. With hands, roll into uniform balls and place in muffin papers.
Refrigerate to chill and ready to eat.
*You may use chocolate instead of carob if you prefer, but carob has a 'sweeter' taste and it delicious in this recipe.
**The napkin ring in the picture was made with vintage jewelry bits and pieces and a simple napkin ring. A fun project, to be sure!