Tuesday, September 28, 2010

Almond Carob Truffles

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.

Really yummy!

*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!

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